This study analyzes the polyphenolic composition and antioxidant activity of spent coffee ground (SCG) extracts obtained by ultrasonic extraction and maceration. It was found that SCG contains significant amounts of phenolic compounds and flavonoids. Ultrasonic extraction proved to be more effective. The results confirm the potential of SCG as a natural source of antioxidants for the food, pharmaceutical, and cosmetic industries. Moreover, the use of ultrasound significantly reduced the extraction time and increased the yield of bioactive compounds. The obtained data indicate the feasibility of further research into SCG as a promising raw material for obtaining natural antioxidants. Thus, the reutilization of SCG aligns with current trends in sustainable development and contributes to reducing environmental impact.
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