Journal Pre-proofs Spent coffee grounds: a potential commercial source of phytosterols Franks kamgang Nzekoue, Gulzhan Khamitova, Simone Angeloni, Alba Nácher Sempere, Jing Tao, Filippo Maggi, Jianbo Xiao, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli PII: S0308-8146(20)30698-1 DOI: https://doi.org/10.1016/j.foodchem.2020.126836 Reference: FOCH 126836 To appear in: Food Chemistry Received Date: 19 February 2020 Revised Date: 14 April 2020 Accepted Date: 15 April 2020 Please cite this article as: kamgang Nzekoue, F., Khamitova, G., Angeloni, S., Nácher Sempere, A., Tao, J., Maggi, F., Xiao, J., Sagratini, G., Vittori, S., Caprioli, G., Spent coffee grounds: a potential commercial source of phytosterols, Food Chemistry (2020), doi: https://doi.org/10.1016/j.foodchem.2020.126836 This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2020 Published by Elsevier Ltd.