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A recent study conducted by the University of Novi Sad in Serbia explored the antioxidant properties of extracts from spent coffee grounds, a common byproduct of coffee production. The research found that ethanol and its mixtures with water were effective solvents for extracting bioactive compounds such as phenols and flavonoids, leading to high antioxidant activity in the coffee waste extracts. The study highlights the potential of utilizing spent coffee grounds as a sustainable source of antioxidants, contributing to reducing food waste and aligning with sustainability goals. For more information, the full article can be accessed through Food and Feed Research. [Extracted from the article]