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Le marc de café : nouvel or brun des chimistes ?

Abstract : If the ancient alchemists were looking for a way to turn lead into gold, nowadays chemists have an interest for a completely different resource: spent coffee grounds. Often mistaken as waste, it is in reality a goldmine. In fact, its riche and diverse chemical composition can lead to several valorizations into higher value compounds in different fields such as energy, material, nutraceutical or cosmetic. Chemistry can convert spent coffee grounds, in particular its 45 to 50% of carbohydrates into bioethanol or biopolymers PHA, its 10 to 15% of lipids into biodiesel, its 0.5 to 3% of chlorogenic acids in antioxidant extracts, or its 0.5% of caffeine as ingredient for food or nutraceutical industries. Furthermore, spent coffee grounds can be directly transformed into pellets for heating, activated carbons for depollution, or still as material into cups and plates used in catering. This article presents a nonexhaustive state of art of main physico-chemical valorizations of spent coffee grounds and their main applications in today and future industries.
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Contributor : Gregory Chatel <>
Submitted on : Tuesday, February 16, 2021 - 10:54:20 PM
Last modification on : Tuesday, July 13, 2021 - 3:46:02 PM


  • HAL Id : hal-02585955, version 1



Alexandre Vandeponseele, Micheline Draye, Gregory Chatel. Le marc de café : nouvel or brun des chimistes ?. 2020, pp.29. ⟨hal-02585955⟩



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