Recent Trends in Spent Coffee Grounds: Phytochemical Profiling and Valorization Opportunities

Abstract

Coffee is one of the most popular beverages worldwide, consumed for its energy-boosting and refreshing properties. However, coffee consumption generates millions of tons of waste, particularly spent coffee grounds (SCGs), which pose a significant environmental concern due to their high organic load and phenolic compound content. Despite this, SCGs contain substantial quantities of bioactive compounds (fatty acids, amino acids, polyphenols, minerals, etc.), offering numerous opportunities for valorization into economical feedstock for recovering added-value compounds. Therefore, there is a growing need for innovative and practical solutions to utilize SCGs cost-effectively and exploit their full potential to enhance the overall sustainability of the coffee industry. This chapter aims to provide a comprehensive overview of the composition of SCGs and their potential uses as a valuable by-product.