Nutritional Composition, Phytochemical Properties, Soil Nutrient Profile, and Antibacterial Activity of Spent Coffee Grounds from Sakon Nakhon, Thailand, for Potential Utilization

Aekkaphon Thammayod; Wuttichai Roschat; Nathaporn Jirawattanasomkul; Sunti Phewphong; Tappagorn Leelatam; Janeeya Khunchalee; Preecha Moonsin; Prawit Nuengmatcha

doi:10.22146/ijc.109907

Nutritional Composition, Phytochemical Properties, Soil Nutrient Profile, and Antibacterial Activity of Spent Coffee Grounds from Sakon Nakhon, Thailand, for Potential Utilization

https://doi.org/10.22146/ijc.109907

Aekkaphon Thammayod⁽¹⁾, Wuttichai Roschat^(2*), Nathaporn Jirawattanasomkul⁽³⁾, Sunti Phewphong⁽⁴⁾, Tappagorn Leelatam⁽⁵⁾, Janeeya Khunchalee⁽⁶⁾, Preecha Moonsin⁽⁷⁾, Prawit Nuengmatcha⁽⁸⁾

(1) Biomass Energy Research Laboratory, Center of Excellence on Alternative Energy, Research and Development Institution, Sakon Nakhon Rajabhat University, 680 Nittayo Road, That Choeng Chum, Mueang District, Sakon Nakhon 47000, Thailand; Innovation in Chemistry for Community Research Unit, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, 680 Nittayo Road, That Choeng Chum, Mueang District, Sakon Nakhon 47000, Thailand; Program of Chemistry, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, 680 Nittayo Road, That Choeng Chum, Mueang District, Sakon Nakhon 47000, Thailand
(2) Biomass Energy Research Laboratory, Center of Excellence on Alternative Energy, Research and Development Institution, Sakon Nakhon Rajabhat University, 680 Nittayo Road, That Choeng Chum, Mueang District, Sakon Nakhon 47000, Thailand; Innovation in Chemistry for Community Research Unit, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, 680 Nittayo Road, That Choeng Chum, Mueang District, Sakon Nakhon 47000, Thailand; Program of Chemistry, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, 680 Nittayo Road, That Choeng Chum, Mueang District, Sakon Nakhon 47000, Thailand
(3) Program of Environment Science, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, 680 Nittayo Road, That Choeng Chum, Mueang District, Sakon Nakhon 47000, Thailand
(4) Biomass Energy Research Laboratory, Center of Excellence on Alternative Energy, Research and Development Institution, Sakon Nakhon Rajabhat University, 680 Nittayo Road, That Choeng Chum, Mueang District, Sakon Nakhon 47000, Thailand; Innovation in Chemistry for Community Research Unit, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, 680 Nittayo Road, That Choeng Chum, Mueang District, Sakon Nakhon 47000, Thailand
(5) Biomass Energy Research Laboratory, Center of Excellence on Alternative Energy, Research and Development Institution, Sakon Nakhon Rajabhat University, 680 Nittayo Road, That Choeng Chum, Mueang District, Sakon Nakhon 47000, Thailand; Innovation in Chemistry for Community Research Unit, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, 680 Nittayo Road, That Choeng Chum, Mueang District, Sakon Nakhon 47000, Thailand; Appropriated Technology Center, Faculty of Science and Technology, Sakon Nakhon Rajabhat University, 680 Nittayo Road, That Choeng Chum, Mueang District, Sakon Nakhon 47000, Thailand
(6) Program of Chemistry, Faculty of Science, Ubon Ratchathani Rajabhat University, 2 Ratcha Thani Road, Nai Mueang, Mueang District, Ubon Ratchathani 34000, Thailand
(7) Program of Chemistry, Faculty of Science, Ubon Ratchathani Rajabhat University, 2 Ratcha Thani Road, Nai Mueang, Mueang District, Ubon Ratchathani 34000, Thailand
(8) Nanomaterials Chemistry Research Unit, Faculty of Science and Technology, Nakhon Si Thammarat Rajabhat University, 1 Moo 4, Tha Ngio, Mueang District, Nakhon Si Thammarat 80280, Thailand
(*) Corresponding Author

Abstract

This study explores the nutritional, phytochemical, and antimicrobial properties of spent coffee grounds (SCGs) collected from cafes in Sakon Nakhon Province, Thailand. Proximate analysis showed high contents of carbohydrates (48.23%), crude fiber (19.69%), and protein (10.10%). Fatty acid profiling revealed linoleic acid (41.06%) and palmitic acid (36.27%) as major components, along with essential omega-6 and omega-3 fatty acids. Phytochemical screening indicated the presence of flavonoids and phenolics (16.11 mg GAE/g DW), which may contribute to bioactivity. SCGs also exhibited favorable soil-enhancing properties, with high organic matter (66.89%) and organic carbon (38.81%), and moderate levels of N, P, K, Ca, and Mg. The extract demonstrated selective antibacterial activity against Escherichia coli (15.20 ± 0.98 mm inhibition zone) but not Bacillus subtilis, likely due to differences in cell wall structure. These findings suggest the potential use of SCGs in soil amendment, composting, and bioactive compound recovery. However, pretreatment is recommended due to their low pH and moderate phytotoxicity, underscoring their potential as a sustainable, value-added resource for agricultural, cosmetic, and chemical applications.

Keywords

spent coffee grounds; nutritional composition; phytochemicals; soil nutrients; antibacterial activity

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DOI: https://doi.org/10.22146/ijc.109907