Exploring Spent Coffee Grounds: Comprehensive Morphological Analysis and Chemical Characterization for Potential Uses

The agroindustry generates substantial quantities of byproducts, particularly in coffee production, which yields significant waste, most notably spent coffee grounds (SCGs). This study explores the potential of SCGs as a versatile resource for applications in both food and nonfood sectors. A comprehensive chemical analysis revealed that SCGs consist of 30.2 wt.% cellulose, 25 wt.% hemicellulose, and 12 wt.% lignin. Morphological characterization was performed using field emission scanning electron microscopy (FESEM). Additional analyses included attenuated total reflectance Fourier-transform infrared spectroscopy (ATR-FTIR) and thermogravimetric analysis (TGA). ATR-FTIR identified key polysaccharides and oils, whereas TGA offered insights into the thermal degradation behavior of SCGs, confirming the presence of typical plant cell wall components. X-ray diffraction (XRD) patterns revealed low crystallinity, consistent with SCGs’ amorphous structure. Mineral content was assessed using inductively coupled plasma atomic emission spectrometry (ICP-AES) and atomic absorption spectrophotometry (AAS). The results showed that mineral concentrations in SCGs (per 0.01 kg) were within recommended daily intake limits, confirming their safety for potential human consumption. These findings establish SCGs as a valuable lignocellulosic biomass with applications in composite materials. Additionally, it can serve as an organic soil amendment after fermentation to prevent stress on plants. This approach supports effective waste management and advances resource sustainability practices in the agro-industrial sector.