Preliminary Physical and Chemical Characterization of By-Products from Cuban Coffee Production

Abstract

Coffee is one of the most consumed beverages worldwide. Its production generates a large amount of waste, and its use is of vital importance to prevent it from becoming a source of environmental pollution. Cuba is a country with a well-known coffee-growing tradition. Although coffee production has decreased, it is vitally important to use the waste generated in these productions to reduce environmental pollution. To know the possible use or application of coffee waste, it is necessary to know its composition. In this article, three Cuban Arabica coffee wastes (husk, parchment and spent coffee grounds) were characterized using chemical, physical and physicochemical methods. In the characterization of these wastes, SEM and EDX were used to determine their microscopic form and chemical composition. The Chesson–Datta method, ATR and TGA were used to determine whether these materials were lignocellulosic. Ash, pH and density of the waste were determined as characterization methods. The extractive content was determined and a phytochemical screening was performed to determine the groups of the secondary metabolites present.

Keywords

• residue
• coffee husk
• coffee parchment
• spent coffee grounds
• characterization
• utilization