This study focuses on the characterization of compounds found in black tea and ground coffee using advanced LC-MS/MS techniques. The analysis reveals various phytochemicals present in both extracts, with distinct differences in their composition. The research highlights the importance of the grinding process and the silanization treatment that enhances the properties of these bio-fillers for potential applications in polymer materials.
• Compounds Identified: Major compounds in black tea include gallic acid and catechins, while coffee contains chlorogenic acids and feruloylquinic acids.
• Particle Size Analysis: The grinding process reduced particle size, with most particles measuring 150 μm or smaller, affecting their application as bio-fillers.
• Surface Morphology: SEM analysis shows that coffee grounds are denser and more abrasive than tea grounds, impacting their compatibility with polymer matrices.
• Thermal Stability: Silanization improves the thermal stability of both coffee and tea grounds, making them more suitable for use in polymer composites.
Understanding these characteristics is crucial as they reveal how natural waste materials can be transformed into valuable components for sustainable materials. This research supports the development of eco-friendly composites, promoting waste recycling and reducing environmental impact.
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