Background:

Coffee residues, including spent coffee grounds (SCG), are an important source of bioactive components like phenolic compounds which are characterized to exert bioactivity.

Objective:

Evaluate the antioxidant effect of the aqueous extract obtained from SCG, under submerged-state fermentation using Pleurotus ostreatus.

Methods:

Submerged-state fermentation using Pleurotus ostreatus was used to release phenolic compounds from SCG (0, 5 and 10 %). After fermentation, the qualitative and quantitative phytochemical content was monitored (carbohydrates, polyphenols, flavonoids, and caffeoylquinic acid), as well as the antioxidant properties (antiradical activity and reducing power). In addition, lipid oxidation levels of pork meat homogenates incorporated with SCG extract during storage were evaluated.

Results and conclusions:

The results showed an increase in phytochemical content and antioxidant properties in the aqueous extract from SCG fermented with P. ostreatus, in dependence of the used substrate concentration. Also, a reduction in lipid oxidation values was showed in pork meat homogenates treated with the fermented SCG extract. Fungal fermentation process of coffee residues using Pleurotus spp., could be a promissory strategy to obtain natural additives.

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