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Study of spent coffee ground detoxification after application of composting
Kopková, Hana ; Nábělek, Jakub (referee) ; Diviš, Pavel (advisor)
Coffee is the world's most consumed beverage, leaving a large amount of food waste. This work is focused on secondary utilization of coffee grounds with wheat bran by composting. Spent coffee grounds have a high content of minerals, excellent sorption properties and a high content of organic carbon. However, spent coffee ground has significat phytotoxic efect, due to high concntof coffein, phenolic compounds, melanoids etc. Composting could reduce negative effect on plants. After composting, content of phenolic compounds and caffeine was reduced and the C/N ratio changed. Conductivity measurements showed that composting coffee grounds did not have a significant effect on concetration of salt. Mixture 3 (25 % less spent coffee grounds) showed the highest availability of mineral substances. Aspects of the degradation of phenolic substances and caffeine, K1 (spent coffee grounds:wheat bran:was the most suitable mixture for composting. This effect could be linked to the prosperity of the compost. Thermophilic phases was the longest for this particular mixture K1. The results suggest that the composted coffee grounds could be a suitable soil additive as their overall properties were improved.
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