Chemical Composition, Antioxidant Properties and Allelopathic Activity of Coffee Husk

What is it about?

Ground and roasted coffee sold in Brazil is often considered lower quality due to adulteration with components like coffee husk, which significantly affects the brew’s quality. This study aimed to analyze and quantify the chemical constituents of medium-roasted coffee husk (‘mellow,’ de-rived from the bark of Coffea arabica cv. Mundo Novo, excluding the parchment).

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Why is it important?

Significant changes were observed in all analyzed parameters, underscoring the impact of these constituents on coffee quality. The allelopathic effects of coffee husk on Panicum maximum Jacq were more effective at inhibiting root development at concentrations of 50 and 100 µg mL⁻¹, while coffee grounds showed greater efficacy in inhibiting shoot development across all concentrations studied.