Production of Coffee Liqueur from Spent Coffee Ground (SCG)

Chapter 1
Introduction
Spent coffee ground (SCG) is the main residue generated during the production of
instant coffee by thermal water extraction from roasted coffee beans. This waste is
composed mainly of polysaccharides such as cellulose and galactomannans that are
not solubilized during the extraction process, thus remaining as unextractable,
insoluble solids. In this context, the application of an enzyme cocktail (mannanase,
endoglucanase, exoglucanase, xylanase and pectinase) with more than one
component that acts synergistically with each other is regarded as a promising
strategy to solubilise/hydrolyse remaining solids, either to increase the soluble solids
yield of instant coffee or for use as raw material in the production of bioethanol and
food additives (mannitol). Wild fungi were isolated from both SCG and coffee beans
and screened for enzyme production. The enzymes produced from the selected wild
fungi and recombinant fungi were then evaluated for enzymatic hydrolysis of SCG, in
comparison to commercial enzyme preparations. Out of the enzymes evaluated on
SCG, the application of mannanase enzymes gave better yields than when only
cellulase or xylanase was utilised for hydrolysis. The recombinant mannanase
(Man1) provided the highest increments in soluble solids yield (17 %), even when
compared with commercial preparations at the same protein concentration (0.5 mg/g
SCG). The combination of Man1 with other enzyme activities revealed an additive
effect on the hydrolysis yield, but not synergistic interaction, suggesting that the
highest soluble solid yields was mainly due to the hydrolysis action of mannanase.

INTRODUCTION Two of many people's favorite drinks: coffee and alcohol. It is their way of relaxing themselves
from thinking so many things. For coffee, two raw materials are used, Coffee bean and coffee ground. Coffee is a
brewed drink prepared from roasted coffee beans. It is slightly acidic and can have a stimulating effect on humans
because of its caffeine content and also one of the most popular drinks in the world. Coffee has been for decades
the most commercialized food product and most widely consumed beverage in the world. Since the opening of
the first coffee house in Mecca at the end of the fifteenth century, coffee consumption has greatly increased all
around the world. Researchers have found a way to turn used coffee grounds into an alcoholic beverages. In
recent years, the industry of distilled spirits has put out a call for new beverages with different flavors created from
unusual raw materials. To answer this call, some scientist examined the potential of used coffee grounds.

https://www.researchgate.net/publication/235717627_Enzymatic_Hydrolysis_of_Spe
nt_Coffee_Ground
(2 "Don't Throw Out Your Leftover Coffee Grounds!". Huffington Post. 4 August 2014.
Retrieved 25 December 2014.
3Jump up ^ Martin, Deborah L; Gershuny, Grace, eds. (1992). "Coffee wastes". The
Rodale book of composting. Emmaus, PA: Rodale Press. p. 86. ISBN 978-0-87857991-4. Retrieved January 5, 2010.
4Jump up ^ "NORTH COAST GARDENING: Winter vegetable growing". Eureka
Times-Standard. 24 December 2014. Retrieved 25 December 2014.
5Jump up ^ "Coffee for Your Plants? Starbucks Offers Free Coffee Grounds for
Gardeners". Starbucks.com. Retrieved December 13, 2015.

6Jump up ^ "About Us | Coffee Grounds to Ground". Groundtoground.org. Retrieved

October 26, 2011.
7Jump up ^ Chalker-Scott, Ph.D, Linda (2009). "Coffee grounds will they perk up
plants?" (PDF). Master Gardener. Puyallup Research and Extension Center,
Washington State University. Retrieved 25 December 2014.)

Production of Tawa-Tawa Tea from Tawa-Tawa Leaves

Chapter 1
Introduction
Tawa-tawa (Euphorbia hirta), also known as mangagaw, is a hairy herb grown in
open grasslands, roadsides and pathways. It is considered one of the most popular
folkloric treatment for dengue in the Philippines. Tawa-tawa doesnt just totally cure
the epidemic disease but it also helps prevent or delay the effects of dengue wherein
it increases the platelet count of the patients blood.
This weed can grow up to 60 cm long with a hairy stem which produces plentiful
latex. The leaves are hairy and elliptical with slender dentate margin. The plant has
many flowers about 5 to 8 centimeters found in axillary cymes at each leaf note. The
fruit is a capsule with three valves and produces tiny, oblong, four-sided red seeds. It
has a white or brown main root.
Chemical constituents are responsible for its medicinal properties: gallic acid,
quercetin and a phenolic substance C 28H18O15. In other countries like Indonesia this
plant can be made as paste of pseudoball that is put on source or applied to
stomach to expel worms and malignant tumors. The plant can be boiled and drank to
expel worms and it can be eaten to cure the dysentery.
A study conducted by the students of University of Santo Tomas using animal
models that they found a phenolic compounds in tawa-tawa, an active ingredients

that are suspected to be responsible in the increased platelet count of the tested
animals.
Results showed that its platelet counts increased by 47%. The bleeding time was
reduced up to 62% while the blood clotting time decreased to 58%.
Tawa-tawa plants are picked, washed, air dried, cut and place in a closed container.
Ethyl acetate is used in the percolation process of the leaves for one week. The
extract is concentrated using a rotary evaporator. The crude extract is purified by
column chromatography and subjected to several tests.
The abundance of tawa-tawa plants paved the way unto the booming market of
herbal medicine. In addition, these herbal medicines are much more affordable than
the synthetic ones.