Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues

The antioxidant activity and individual bioactive compounds of lettuce, cultivated with 2.5–30% (v/v) of fresh or composted espresso spent coffee grounds, were assessed. A progressive enhancement of lettuce’s antioxidant capacity, evaluated by radical scavenging effect and reducing power, was exhibi...

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Bibliographic Details
Main Author: Cruz, Rebeca (author)
Other Authors: Gomes, Teresa (author), Ferreira, Anabela (author), Mendes, Eulália (author), Baptista, Paula (author), Cunha, Sara C. (author), Pereira, J.A. (author), Ramalhosa, Elsa (author), Casal, Susana (author)
Format: article
Language:eng
Published: 2013
Subjects:
Lettuce
Antioxidant activity
Bioactive compounds
Carotenoids
Vitamin E
Spent coffee grounds
Online Access:http://hdl.handle.net/10198/8798
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/8798

Internet

http://hdl.handle.net/10198/8798

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