151
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Desai NM, Martha GS, Harohally NV, Murthy PS. Non-digestible oligosaccharides of green coffee spent and their prebiotic efficiency. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108784] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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152
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Truzzi C, Giorgini E, Annibaldi A, Antonucci M, Illuminati S, Scarponi G, Riolo P, Isidoro N, Conti C, Zarantoniello M, Cipriani R, Olivotto I. Fatty acids profile of black soldier fly (Hermetia illucens): Influence of feeding substrate based on coffee-waste silverskin enriched with microalgae. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2019.114309] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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153
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Possa KF, Silva JAG, Resende MLV, Tenente R, Pinheiro C, Chaves I, Planchon S, Monteiro ACA, Renaut J, Carvalho MAF, Ricardo CP, Guerra-Guimarães L. Primary Metabolism Is Distinctly Modulated by Plant Resistance Inducers in Coffea arabica Leaves Infected by Hemileia vastatrix. FRONTIERS IN PLANT SCIENCE 2020; 11:309. [PMID: 32265962 PMCID: PMC7099052 DOI: 10.3389/fpls.2020.00309] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Accepted: 03/03/2020] [Indexed: 05/06/2023]
Abstract
Epidemics of coffee leaf rust (CLR) leads to great yield losses and huge depreciation of coffee marketing values, if no control measures are applied. Societal expectations of a more sustainable coffee production are increasingly imposing the replacement of fungicide treatments by alternative solutions. A protection strategy is to take advantage of the plant immune system by eliciting constitutive defenses. Based on such concept, plant resistance inducers (PRIs) have been developed. The Greenforce CuCa formulation, similarly to acibenzolar-S-methyl (ASM), shows promising results in the control of CLR (Hemileia vastatrix) in Coffea arabica cv. Mundo Novo. The molecular mechanisms of PRIs action are poorly understood. In order to contribute to its elucidation a proteomic, physiological (leaf gas-exchange) and biochemical (enzymatic) analyses were performed. Coffee leaves treated with Greenforce CuCa and ASM and inoculation with H. vastatrix were considered. Proteomics revealed that both PRIs lead to metabolic adjustments but, inducing distinct proteins. These proteins were related with photosynthesis, protein metabolism and stress responses. Greenforce CuCa increased photosynthesis and stomatal conductance, while ASM caused a decrease in these parameters. It was further observed that Greenforce CuCa reinforces the redox homeostasis of the leaf, while ASM seems to affect preferentially the secondary metabolism and the stress-related proteins. So, the PRIs prepare the plant to resist CLR but, inducing different defense mechanisms upon pathogen infection. The existence of a link between the primary metabolism and defense responses was evidenced. The identification of components of the plant primary metabolism, essential for plant growth and development that, simultaneously, participate in the plant defense responses can open new perspectives for plant breeding programs.
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Affiliation(s)
- Kátia Ferreira Possa
- Departamento de Fitopatologia, Universidade Federal de Lavras, Lavras, Brazil
- Centro de Investigação das Ferrugens do Cafeeiro, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | | | | | - Rita Tenente
- Centro de Investigação das Ferrugens do Cafeeiro, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Carla Pinheiro
- Instituto de Tecnologia Química e Biológica (ITQB NOVA), Universidade NOVA de Lisboa, Lisbon, Portugal
- Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, Lisbon, Portugal
| | - Inês Chaves
- Instituto de Tecnologia Química e Biológica (ITQB NOVA), Universidade NOVA de Lisboa, Lisbon, Portugal
- Instituto de Biologia Experimental e Tecnológica (iBET), Oeiras, Portugal
| | - Sebastien Planchon
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, Belval, Luxembourg
| | | | - Jenny Renaut
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, Belval, Luxembourg
| | | | - Cândido Pinto Ricardo
- Instituto de Tecnologia Química e Biológica (ITQB NOVA), Universidade NOVA de Lisboa, Lisbon, Portugal
| | - Leonor Guerra-Guimarães
- Centro de Investigação das Ferrugens do Cafeeiro, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
- Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
- *Correspondence: Leonor Guerra-Guimarães,
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154
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Jimenez-Lopez C, Fraga-Corral M, Carpena M, García-Oliveira P, Echave J, Pereira AG, Lourenço-Lopes C, Prieto MA, Simal-Gandara J. Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy. Food Funct 2020; 11:4853-4877. [DOI: 10.1039/d0fo00937g] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Agro-food industrial waste is currently being accumulated, pushing scientists to find recovery strategies to obtain bioactive compounds within a circular bioeconomy. Target phenolic compounds have shown market potential by means of optimization extraction techniques.
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Affiliation(s)
- C. Jimenez-Lopez
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. Fraga-Corral
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. Carpena
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - P. García-Oliveira
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - J. Echave
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - A. G. Pereira
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - C. Lourenço-Lopes
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. A. Prieto
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - J. Simal-Gandara
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
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155
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Silva GHS, Bressani APP, Junqueira MDS. Otimização por Page do processo de secagem em leito de espuma para produção de café solúvel. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.14519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo A expansão da produção de café solúvel é uma alternativa ao consumo do café tradicional, tornando-se necessária para atender às novas exigências dos consumidores que buscam conveniência e praticidade. Diante desse cenário, o estudo de técnicas que simplificam e reduzem custos para a obtenção de café solúvel se torna mais pertinente. Portanto, o objetivo deste trabalho foi otimizar o processo de secagem de extrato de café em leito de espuma, por meio do ajuste ao Modelo de Page por regressão não linear. Foram avaliados dois métodos para a concentração do extrato: (A) em evaporador rotativo e (B) em recipiente de inox aberto. A cinética de secagem do extrato de café em leito de espuma sob as temperaturas de 40, 50, 60, 70 e 80 °C foi descrita pelo modelo. Além disso, foi proposta uma equação multivariada para a secagem mediante detecção da influência da temperatura no parâmetro k, do Modelo de Page, e posterior validação dos resultados. O tempo para obtenção do extrato concentrado foi próximo para os dois métodos de concnetração (A: 2 horas e 30 minutos; B: 2 horas e 40 minutos). O modelo de Page apresentou ótimo ajuste com valores de coeficientes de determinação acima de 99%. Por meio dos resultados obtidos, foi confirmado que a temperatura é um fator determinante na velocidade de perda de umidade do produto, apresentando tempos de secagem menores com o aumento da temperatura. A correlação entre os dados experimentais e preditos foi satisfatória para validar os resultados. O modelo matemático também pode auxiliar na correlação dos parâmetros de secagem com alterações físico-químicas e sensoriais do café solúvel, a fim de melhorar os parâmetros tecnológicos.
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156
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Torres-Valenzuela LS, Ballesteros-Gómez A, Sanin A, Rubio S. Valorization of spent coffee grounds by supramolecular solvent extraction. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2019.115759] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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157
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Iriondo-DeHond A, Rios MB, Herrera T, Rodriguez-Bertos A, Nuñez F, San Andres MI, Sanchez-Fortun S, del Castillo MD. Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions. Nutrients 2019; 11:E2693. [PMID: 31703400 PMCID: PMC6893552 DOI: 10.3390/nu11112693] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 10/31/2019] [Accepted: 11/04/2019] [Indexed: 12/29/2022] Open
Abstract
This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: "source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)". This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (p < 0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial effects on gut microbiota.
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Affiliation(s)
- Amaia Iriondo-DeHond
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain; (A.I.-D.); (M.B.R.); (T.H.)
| | - Maria Belen Rios
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain; (A.I.-D.); (M.B.R.); (T.H.)
| | - Teresa Herrera
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain; (A.I.-D.); (M.B.R.); (T.H.)
| | - Antonio Rodriguez-Bertos
- Department of Internal Medicine and Animal Surgery, School of Veterinary Sciences, Health Surveillance Center (VISAVET), Complutense University, Puerta de Hierro Ave, 28040 Madrid, Spain;
- Facultad de Veterinaria, Universidad Complutense de Madrid, Av. Puerta de Hierro, s/n, 28040 Madrid, Spain; (M.I.S.A.); (S.S.-F.)
| | - Fernando Nuñez
- Centro de Biología Molecular Severo Ochoa (CBMSO, CSIC-UAM), Calle Nicolás Cabrera, 1, 28049 Madrid, Spain;
| | - Manuel Ignacio San Andres
- Facultad de Veterinaria, Universidad Complutense de Madrid, Av. Puerta de Hierro, s/n, 28040 Madrid, Spain; (M.I.S.A.); (S.S.-F.)
| | - Sebastian Sanchez-Fortun
- Facultad de Veterinaria, Universidad Complutense de Madrid, Av. Puerta de Hierro, s/n, 28040 Madrid, Spain; (M.I.S.A.); (S.S.-F.)
| | - Maria Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain; (A.I.-D.); (M.B.R.); (T.H.)
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158
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Miñón-Fuentes R, Aguilar-Juárez O. Hydrogen production from coffee pulp by dark fermentation. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2019; 80:1692-1701. [PMID: 32039901 DOI: 10.2166/wst.2019.416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Coffee pulp (C.P.) is a waste of coffee production that needs to be controlled. Due to its high moisture and sugar content, a diagnostic study that characterizes the pulp was conducted and the potential for hydrogen production was evaluated. Subsequently, the kinetics of hydrogen production in a bioreactor were evaluated. A biodegradability index of 0.91 (DBO5/DQO) was calculated, initial pH of the sample was 4.16 ± 0.05, a concentration of total volatile solids (TVS) of 58.1 ± 0.94 [g/L], and total sugar of 19.6 ± 0.79 [g Dextrose/L]. The yield was at 49.2 [NmL H2/g DQOInitial], the hydrogen production per fresh coffee pulp kilogram was 4.18 [L H2/kg C.P.], the energy density was determined at 0.045 [MJ/kg C.P.]. Modified Gompertz parameters were 585 [NmL] for Hmax, 4.1 [NmL H2/g DQO-h] for Rmax and a lag phase (λ) of 92.70 [h]. Because the yield of hydrogen production of coffee pulp estimated was similar to complex substrates like tequila vinasses, and there was a DQO reduction of 13.58%, based on some substrate restrictions, dark fermentation could be a stage of pretreatment of wastewater with coffee pulp in a biogas process to produce two relevant economic and energy products (hydrogen and biogas).
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Affiliation(s)
- Raciel Miñón-Fuentes
- Master in Renewable Energy, Luz Torres Escamilla #1661, Col. Paseos del Sol, C.P. 45079, Zapopan, Jalisco, Mexico
| | - Oscar Aguilar-Juárez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. de los Normalistas #800, Col. Colinas de la Normal, C.P. 44270, Guadalajara, Jalisco, Mexico E-mail:
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159
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Quinto EJ, Caro I, Villalobos-Delgado LH, Mateo J, De-Mateo-Silleras B, Redondo-Del-Río MP. Food Safety through Natural Antimicrobials. Antibiotics (Basel) 2019; 8:E208. [PMID: 31683578 PMCID: PMC6963522 DOI: 10.3390/antibiotics8040208] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/17/2019] [Accepted: 10/24/2019] [Indexed: 02/07/2023] Open
Abstract
Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers' concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.
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Affiliation(s)
- Emiliano J Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Luz H Villalobos-Delgado
- Institute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca 69000, Mexico.
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain.
| | - Beatriz De-Mateo-Silleras
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - María P Redondo-Del-Río
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
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160
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Gamboa-Becerra R, Hernández-Hernández MC, González-Ríos Ó, Suárez-Quiroz ML, Gálvez-Ponce E, Ordaz-Ortiz JJ, Winkler R. Metabolomic Markers for the Early Selection of Coffea canephora Plants with Desirable Cup Quality Traits. Metabolites 2019; 9:E214. [PMID: 31590271 PMCID: PMC6835713 DOI: 10.3390/metabo9100214] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 09/19/2019] [Accepted: 09/20/2019] [Indexed: 01/08/2023] Open
Abstract
Genetic improvement of coffee plants represents a great challenge for breeders. Conventional breeding takes a too long time for responding timely to market demands, climatic variations and new biological threads. The correlation of genetic markers with the plant phenotype and final product quality is usually poor. Additionally, the creation and use of genetically modified organisms (GMOs) are often legally restricted and rejected by customers that demand natural products. Therefore, we developed a non-targeted metabolomics approach to accelerate conventional breeding. Our main idea was to identify highly heritable metabolites in Coffea canephora seedlings, which are linked to coffee cup quality. We employed a maternal half-sibs approach to estimate the metabolites heritability in open-pollinated plants in both leaves and fruits at an early plant development stage. We evaluated the cup quality of roasted beans and correlated highly heritable metabolites with sensory quality traits of the coffee beverage. Our results provide new insights about the heritability of metabolites of C. canephora plants. Furthermore, we found strong correlations between highly heritable metabolites and sensory traits of coffee beverage. We revealed metabolites that serve as predictive metabolite markers at an early development stage of coffee plants. Informed decisions can be made on plants of six months old, compared to 3.5 to 5 years using conventional selection methods. The metabolome-wide association study (MWAS) drastically accelerates the selection of C. canephora plants with desirable characteristics and represents a novel approach for the focused breeding of crops.
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Affiliation(s)
- Roberto Gamboa-Becerra
- Department of Biotechnology and Biochemistry, Cinvestav Unidad Irapuato, Irapuato, Km 9.6 Libramiento Norte Carr. Irapuato-León, Guanajuato, 36824, Mexico.
- Red de Biodiversidad y Sistemática, Instituto de Ecología A.C. Xalapa, Veracruz 91070, Mexico.
| | - María Cecilia Hernández-Hernández
- Laboratorio de Tecnología del Café, Unidad de Investigación y Desarrollo en Alimentos, TNM/Instituto Tecnológico de Veracruz, Veracruz, 9187, Mexico.
| | - Óscar González-Ríos
- Laboratorio de Tecnología del Café, Unidad de Investigación y Desarrollo en Alimentos, TNM/Instituto Tecnológico de Veracruz, Veracruz, 9187, Mexico.
| | - Mirna L Suárez-Quiroz
- Laboratorio de Tecnología del Café, Unidad de Investigación y Desarrollo en Alimentos, TNM/Instituto Tecnológico de Veracruz, Veracruz, 9187, Mexico.
| | - Eligio Gálvez-Ponce
- Agroindustrias Unidas de México S.A. de C.V. (AMSA), Bosque de Alisos 45-A 2do Piso, Bosques de las Lomas, Ciudad de México, 05120, Mexico.
| | - José Juan Ordaz-Ortiz
- Laboratorio de Metabolómica y Espectrometría de Masas, Unidad de Genómica Avanzada, CINVESTAV-IPN, Km. 9.6 Libramiento Norte Carr. Irapuato-León, Irapuato, 36824, Mexico.
| | - Robert Winkler
- Department of Biotechnology and Biochemistry, Cinvestav Unidad Irapuato, Irapuato, Km 9.6 Libramiento Norte Carr. Irapuato-León, Guanajuato, 36824, Mexico.
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161
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Gorji Z, Varkaneh HK, Talaei S, Nazary-Vannani A, Clark CCT, Fatahi S, Rahmani J, Salamat S, Zhang Y. The effect of green-coffee extract supplementation on obesity: A systematic review and dose-response meta-analysis of randomized controlled trials. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2019; 63:153018. [PMID: 31398662 DOI: 10.1016/j.phymed.2019.153018] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 07/03/2019] [Accepted: 07/04/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Given that the most recent systematic review investigating Green-Coffee Extract (GCE) as a weight loss facilitator was nearly a decade ago and that the authors reported there no consensus on the effect of GCE/CGA (Chlorogenic acids) on body composition indices, a comprehensive systematic review and dose-response meta-analysis of all available randomized controlled trial (RCTs) was undertaken to examine the effect of GCE and CGA intervention on body weight (BW), body mass index (BMI) and waist circumference (WC) in adults. METHODS We conducted a systematic search of all available randomized controlled trials (RCTs) performed up to June 2019 in the following electronic databases: PubMed, Scopus and Google Scholar. RCTs that investigated the effect GCE/CGA Supplementation on BW, BMI and WC in adults were included for final analysis. The pooled weight mean difference (WMD) of included studies was estimated using a random-effects model. RESULTS A total of 13 articles with 16 RCTs were included in the meta-analysis. Results revealed significant reduction in BMI (WMD: -0.403 kg/m2, 95% CI: -0.800, -0.005, p = 0.047) and no significant change in BW (WMD: -0.585 kg, 95% CI: -1.498, 0.329, p = 0.210) and WC (WMD: -0.847 cm, 95% CI: -1.764, 0.071, p = 0.070). In the subgroup analysis, studies that were conducted on baseline BMI ≥25 kg/m2 revealed a significant greater reduction in body weight and BMI than those performed on baseline BMI <25 kg/m2. Moreover, short supplementation periods of less than 4 weeks had no effect. CONCLUSION The results of current meta-analysis study support the use of GCE supplementation for the improvement of obesity indices, with sub-group analysis highlighting greater improvements in individuals with a starting BMI ≥25 kg/m2.
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Affiliation(s)
- Zahra Gorji
- Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Hamed Kord Varkaneh
- Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sam Talaei
- School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ali Nazary-Vannani
- Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran; Students' Scientific Research Center (SSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Cain C T Clark
- Centre for Sport, Exercise and Life Sciences, Coventry University, Coventry, CV15FB, UK
| | - Somaye Fatahi
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran
| | - Jamal Rahmani
- Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Shekoufeh Salamat
- Nutrition and Metabolic Disease Research Center, Ahvaz Jundishapour University of Medical Sciences, Iran
| | - Yong Zhang
- Department of Nutrition and Food Hygiene, School of Public Health and Health Management, Chongqing Medical University, Chongqing, China.
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162
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Hermawati E, Arfian N, Mustofa M, Partadiredja G. Chlorogenic acid ameliorates memory loss and hippocampal cell death after transient global ischemia. Eur J Neurosci 2019; 51:651-669. [PMID: 31437868 DOI: 10.1111/ejn.14556] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 08/01/2019] [Accepted: 08/15/2019] [Indexed: 12/20/2022]
Abstract
Chlorogenic acid (CGA) is known to have antioxidant potentials, yet the effect of CGA on brain ischemia has not been sufficiently understood. Brain ischemia such as transient global ischemia disrupts many areas of the brain of rats, including the hippocampus. Male Wistar rats were randomly assigned into five groups, that is, sham-operated (SO), bilateral common carotid occlusion (BCCO), and BCCO+ 15, 30, and 60 mg/kg bw CGA groups (CGA15, CGA30, and CGA60, respectively). Brain ischemia was induced in Wistar rats with BCCO for 20 min followed by intraperitoneal injection of CGA. The rats were examined for the spatial memory in a Morris water maze test on the 3rd day and were euthanized on the 10th day after BCCO. The total number of pyramidal cells was estimated, and the mRNA expressions of Bcl2, Bax, caspase-3, SOD2, SOD1, GPx, ET-1, eNOS, CD31, and VEGF-A were measured. The BCCO group spent less time and distance in the target quadrant than any other group in the spatial memory retention test. The CA1 pyramidal cell numbers in the BCCO and CGA15 groups were lower than in the CGA30 and CGA60 groups. The mRNA expressions of Bcl2, SOD2, and CD31 in the BCCO group were lower than in the CGA15, CGA30, and CGA60 groups. The ET-1 expression was higher in the BCCO and CGA15 groups than in the SO, CGA30, and CGA60 groups. CGA improves the spatial memory and prevents the CA1 pyramidal cell death after BCCO by increasing Bcl2, SOD2, and CD31 expressions and decreasing ET-1 expression.
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Affiliation(s)
- Ery Hermawati
- Doctoral Program, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia.,Department of Physiology, Faculty of Medicine, Tanjungpura University, Pontianak, West Kalimantan, Indonesia
| | - Nur Arfian
- Department of Anatomy, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Mustofa Mustofa
- Department of Pharmacology and Therapy, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Ginus Partadiredja
- Department of Physiology, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
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163
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Han B, Nazary‐Vannani A, Talaei S, Clark CC, Rahmani J, Rasekhmagham R, Kord‐Varkaneh H. The effect of green coffee extract supplementation on blood pressure: A systematic review and meta‐analysis of randomized controlled trials. Phytother Res 2019; 33:2918-2926. [DOI: 10.1002/ptr.6481] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/15/2019] [Accepted: 08/04/2019] [Indexed: 02/05/2023]
Affiliation(s)
- Baizhi Han
- Department of General MedicineAffiliated Hospital of Weifang Medical University No.2428 Yuhe Road, Kuiwen District Weifang Shandong Province 261031 China
| | - Ali Nazary‐Vannani
- Department of Community Nutrition, Students' Scientific Research Center (SSRC), School of Nutritional Sciences and DieteticsTehran University of Medical Sciences (TUMS) Tehran Iran
| | - Sam Talaei
- School of PharmacyShahid Beheshti University of Medical Sciences Tehran Iran
| | - Cain C.T. Clark
- Centre for Sport, Exercise and Life SciencesCoventry University Coventry CV15FB UK
| | - Jamal Rahmani
- Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food TechnologyShahid Beheshti University of Medical Sciences Tehran Iran
| | - Reyhaneh Rasekhmagham
- Department of Nutrition, Faculty of Medical Sciences, Science and Research BranchIslamic Azad University Tehran Iran
| | - Hamed Kord‐Varkaneh
- Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food TechnologyShahid Beheshti University of Medical Sciences Tehran Iran
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164
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Heo J, Choi KS, Wang S, Adhikari K, Lee J. Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method. Foods 2019; 8:foods8080344. [PMID: 31412606 PMCID: PMC6723667 DOI: 10.3390/foods8080344] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 08/05/2019] [Accepted: 08/06/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate consumers' acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers' liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers' segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee.
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Affiliation(s)
- JeongAe Heo
- Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea
- Korea Food Research Institute, Wanju 55365, Korea
| | - Kap Seong Choi
- School of Food Science, Sunchon National University, Suncheon 57922, Korea
| | - Shangci Wang
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA
| | - Jeehyun Lee
- Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University, Busan 46241, Korea.
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165
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The Possibility of Using Spent Coffee Grounds to Improve Wastewater Treatment Due to Respiration Activity of Microorganisms. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9153155] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Spent coffee ground (SCG) may affect wastewater treatment processes due to high coffee consumption worldwide. The impact of the main chemical compounds present in SCG on respiration activity of sewage sludge was investigated. The results showed approximately two times higher respiration in the samples where various types of SCG were present in comparison with samples without SCG. During intense microbial metabolism, statistically significant (p < 0.05) decreases in caffeine, total polyphenols, and chlorogenic acid contents after processing and in filtrate was observed. The monitored compounds (caffeine, polyphenols, and chlorogenic acid) deteriorated due to their probable inclusion in microbiological metabolism. Increase in respiration activity of microorganisms in the presence of cheap waste material such as coffee grounds can help to improve wastewater treatment. The research was focused on spent coffee grounds’ impact on the respiratory activity of microorganisms in the activated sludge taken from small and large wastewater treatment plants. The impact was measured in more detail due to the inclusion of different coffee species (Robusta and Arabica) in diverse concentrations. The novelty of the study can also be seen through the literature overview, where information cannot be found about SCG influence on the respiration activity of microbial communities, and data on the possible SCG aerobic degradation or utilization by a sewage sludge bacterial consortium has also never been reported. The study has shown the possibility of improving wastewater treatment due to respiration activity of microorganisms in the presence of cheap waste material such as coffee grounds.
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166
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Effect of Indian brown seaweed Sargassum wightii as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage. Journal of Food Science and Technology 2019; 56:4516-4525. [PMID: 31686683 DOI: 10.1007/s13197-019-03943-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2019] [Accepted: 07/10/2019] [Indexed: 12/26/2022]
Abstract
Seaweed is a novel food source that is packed with bioactive compounds but is rarely used in its raw/cooked form. An efficient nutrient delivery medium is required to make the potential health benefits of seaweeds accessible to the general population while maintaining its palatability. In this study, coffee infused with different seaweed concentrations (1%, 3%, 5%) were prepared and their physico-chemical, phenolics, flavonoids, antioxidants, rheology, thermal and spectral characteristics were observed. Increase in seaweed concentration resulted in increased acidity and decreased total soluble solids of the beverage with no distinct color change. Rheological measurements showed flow behavior index in the range of 1.09-1.34 indicating dilatant tendency of the seaweed-coffee infusions which gradually decreased towards a Newtonian nature with increase in seaweed concentration. Higher detection of flavonoids and ferric reducing antioxidant power was possible with increase in seaweed concentration from 1 to 5%. However, no significant changes in total phenols and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was observed. Sensory evaluation of the coffee drinks was done using fuzzy logic which showed highest sensory acceptability for the infusion with 1% seaweed concentration. Thermograms showed changes in flavor profile on increasing seaweed concentration which was later confirmed using Fourier transform-infrared spectroscopy. Results of the study highlight that coffee can be successfully used to mask the off-flavor of seaweed while disseminating its health benefits to the general population through an effective and extensively utilized food medium.
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167
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Hasanah U, Setyowati M, Edwarsyah, Efendi R, Safitri E, Idroes R, Heng LY, Sani ND. Isolation of Pectin from coffee pulp Arabica Gayo for the development of matrices membrane. ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1757-899x/523/1/012014] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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168
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Xu L, Lao F, Xu Z, Wang X, Chen F, Liao X, Chen A, Yang S. Use of liquid chromatography quadrupole time-of-flight mass spectrometry and metabolomic approach to discriminate coffee brewed by different methods. Food Chem 2019; 286:106-112. [DOI: 10.1016/j.foodchem.2019.01.154] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 01/12/2019] [Accepted: 01/22/2019] [Indexed: 12/30/2022]
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169
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Árvay J, Šnirc M, Hauptvogl M, Bilčíková J, Bobková A, Demková L, Hudáček M, Hrstková M, Lošák T, Král M, Kováčik A, Štefániková J. Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting Degree and Risk Assessment for the Consumers. Biol Trace Elem Res 2019; 190:226-233. [PMID: 30225756 DOI: 10.1007/s12011-018-1519-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 09/10/2018] [Indexed: 11/26/2022]
Abstract
The aim of the present study was to determine concentrations of 15 macro- and micro-elements in 10 commercially available plantation Arabica coffee brands. The elemental concentration was studied in 50 samples of green and roasted coffee beans of various roasting degrees and their infusions. There were four different roasting degrees: City + (C+), Full city (FC), Full city ++ (FC++), and Dark (D). The attention was given to the impact of the roasting process on the elemental composition. Statistically significant differences were found between the green coffee beans and the different roasting degrees in both macro- and micro-elements. The results showed that roasting degrees affected the concentration of elements in resulting infusions. Dietary intakes for macro- and micro-elements based on RDA and PTWI (in the case of Al) were calculated. Based on the RDA values for macro- and micro-elements, it can be concluded that coffee infusions are not an important source of elements in nutrition. In the case of Al, consumption of coffee was considered non-hazardous based on the PTWI value.
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Affiliation(s)
- Július Árvay
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia.
- AgroBioTech-Research Center, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia.
| | - Marek Šnirc
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
| | - Martin Hauptvogl
- Department of Sustainable Development, Faculty of European Studies and Regional Development, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
| | - Jana Bilčíková
- AgroBioTech-Research Center, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
| | - Alica Bobková
- Department of Food Safety and Hygiene, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
| | - Lenka Demková
- Department of Ecology, Faculty of Humanities and Natural Sciences, University of Prešov, ul. 17. Novembra 1, 081 16, Prešov, Slovakia
| | - Marek Hudáček
- Barzzuz spol. s r.o, Bakossová 6, 974 01, Banská Bystrica, Slovakia
| | - Miroslava Hrstková
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
| | - Tomáš Lošák
- Department of Environmentalistics and Natural Resources, Mendel University in Brno, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Martin Král
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tř. 1946/1, 612 42, Brno, Czech Republic
| | - Anton Kováčik
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
| | - Jana Štefániková
- AgroBioTech-Research Center, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
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170
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Bertolino M, Barbosa-Pereira L, Ghirardello D, Botta C, Rolle L, Guglielmetti A, Borotto Dalla Vecchia S, Zeppa G. Coffee silverskin as nutraceutical ingredient in yogurt: its effect on functional properties and its bioaccessibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4267-4275. [PMID: 30816557 DOI: 10.1002/jsfa.9659] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 02/25/2019] [Accepted: 02/25/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Silverskin is a by-product obtained from coffee roasting. It is characterized by a high content of dietary fibre, phenolic compounds and caffeine. The aim of this study was to assess the silverskin obtained from two species of Coffea (Arabica and Robusta) at three percentages (2%, 4%, or 6%) into cow whole-milk yogurt to raise the nutraceutical value of the products and to verify the bioaccessibility of bioactive compounds during the shelf-life of 3 weeks. RESULTS The amount and origin of silverskin significantly influenced all the physicochemical parameters. Concerning the bioactive compounds, the highest levels were observed in yogurt supplemented with 6% of silverskin. Between the coffee species, Arabica yielded the highest 5-caffeoylquinic acid content and the strongest antioxidant activity, whereas Robusta gave the highest caffeine content. The digestion increased antioxidant activity in the yogurt, possibly because of greater accessibility of compounds. CONCLUSION The results obtained highlighted that silverskin can be used in yogurt production to increase the nutraceutical value of the products and that the bioactive compounds are bioaccessible during the digestion process. The characteristics and bioaccessibility of the resulting yogurt were strongly correlated with the coffee species and with the percentage added. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Marta Bertolino
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Letricia Barbosa-Pereira
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Daniela Ghirardello
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Cristian Botta
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Alessandro Guglielmetti
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | | | - Giuseppe Zeppa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
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171
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Kim YM, Seo SB. Beneficial Effects on Cosmetic Activity by Optimizing the Calamondin Orange Extraction Process. Nat Prod Commun 2019. [DOI: 10.1177/1934578x19856783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
This study expands the usage of Citrus madurensis ( Citrofortunella microcarpa), which is a good source of skin whitening and antioxidants activation in cosmetics. The goal of this study is to provide cosmeceutical activity data about the extraction yield and total polyphenol of calamondin orange by optimizing the focused high ultrasound (INEFU), ultrasound extraction (UE), and water extraction (WE) conditions. Under optimal extraction conditions, which consisted of 1800 W for 45 minutes (INEFU) and 500 W for 45 minutes (UE), 21.55% (w/w) and 13.27% (w/w) of the highest extractions yield and total polyphenol content was obtained. For the skin whitening activity, tyrosinase inhibitory activity was observed at 69.28% in the INEFU extracts, which was 69.24% higher than that of the UE extracts (58.82%). To reduce melanin production in Clone M-3 cells, 86.9% melanin production was observed following the addition of control, WE relative to the control without a sample, and 81.2% and 78.9% were found in the UE and INEFU conditions, respectively. The highest total phenol secretion was conclusively obtained under the optimal conditions and resulted in a significant improvement of the cosmetic activities of C. madurensis ( C. microcarpa)-based cosmeceutical ingredient.
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Affiliation(s)
- Yu M. Kim
- SKEDERM Cosmetic R&D Center, Seoul, South Korea
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172
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Quality Control Parameters in the Roasted Coffee Industry: a Proposal by Using MicroNIR Spectroscopy and Multivariate Calibration. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01503-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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173
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Potential of alternative solvents to extract biologically active compounds from green coffee beans and its residue from the oil industry. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.02.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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174
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Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.04.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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175
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Nakilcioğlu-Taş E, Ötleş S. Physical characterization of Arabica ground coffee with different roasting degrees. AN ACAD BRAS CIENC 2019; 91:e20180191. [PMID: 31038532 DOI: 10.1590/0001-3765201920180191] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Accepted: 07/30/2018] [Indexed: 11/22/2022] Open
Abstract
Roasting is a determinative operation on the final quality of coffee. Roasting process causes physical, chemical and sensory changes on coffee. In this study roasting degree effect on physical properties of Arabica fine ground coffee was examined. The bulk properties, particle property, reconstitution properties, moisture content, water activities and color properties were investigated in different roasting degrees of coffee. The results showed that the physical characteristics of coffee samples were influenced by the degree of roast. To have longer shelf life, lower cost and better physical attributes of Arabica fine ground coffee, the roasting process should be kept at a lower degree. At the same time the requests and expectations of customer should also be considered.
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Affiliation(s)
- Emine Nakilcioğlu-Taş
- Department of Food Engineering, Faculty of Engineering, Ege University, 172, 35040 Izmir, Turkey
| | - Semih Ötleş
- Department of Food Engineering, Faculty of Engineering, Ege University, 172, 35040 Izmir, Turkey
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176
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Gocmen D, Sahan Y, Yildiz E, Coskun M, Aroufai İA. Use of coffee silverskin to improve the functional properties of cookies. Journal of Food Science and Technology 2019; 56:2979-2988. [PMID: 31205353 DOI: 10.1007/s13197-019-03773-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2019] [Accepted: 04/04/2019] [Indexed: 10/27/2022]
Abstract
The purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5.0, and 7.5%). Spread ratios were found lower in all cookies with CSS than in control. Cookies became darker with increasing levels of CSS. This is due to the fact that CSS has a dark color like cocoa. CSS supplementation had improved functional quality of cookies by increasing phenolic contents, antioxidant capacities, and in vitro bioaccessibilities of them. According to the sensory evaluation, all samples with CSS received 6 and above scores (6: like slightly, 7: like moderately) for all attributes from the panelists. The results demonstrated that CSS supplementation have a good potential for developing functional and acceptable cookies and similar bakery products.
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Affiliation(s)
- Duygu Gocmen
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Yasemin Sahan
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Elif Yildiz
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Meral Coskun
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - İdriss Amit Aroufai
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
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177
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Benitez V, Rebollo-Hernanz M, Hernanz S, Chantres S, Aguilera Y, Martin-Cabrejas MA. Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization. Food Res Int 2019; 122:105-113. [PMID: 31229061 DOI: 10.1016/j.foodres.2019.04.002] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 03/21/2019] [Accepted: 04/02/2019] [Indexed: 10/27/2022]
Abstract
Coffee parchment was evaluated as a potential dietary fiber ingredient. For this purpose, dietary fiber was extracted by enzymatic and non-enzymatic methods and its physicochemical and in vitro hypoglycemic and hypolipidemic properties were investigated. Results revealed that coffee parchment (flakes and flour) was a good source of insoluble dietary fiber (IDF), mainly composed by xylans (35%), lignin (32%), and cellulose (12%). From results, the IDF extraction seemed not to be required the use of enzymes. Coffee parchment did not stand out by its content of phenolic compounds and antioxidant capacity, but milling process improved them. Due to its physical structure, coffee parchment flakes exhibited high oil holding capacity (3.8 mg L-1), gelation capacity (8%) besides hydration properties, including water holding (3.4 mg L-1), absorption (3.0 mg L-1) and swelling (14 mg L-1) capacities. Its flour and water-insoluble residue showed lower capacities. Nevertheless, these coffee parchment samples presented effective in vitro hypoglycemic properties, showing high glucose adsorption capacity (50-200 mmol L-1), and capacity to decrease its diffusion (13%), and to inhibit α-amylase (52%) that led to lower starch digestibility (until 46%); and also, outstanding in vitro hypolipidemic properties, as inhibition of pancreatic lipase (43%) and binding of cholesterol and sodium cholate (16.6 and 35.3 mg g-1, respectively). These results provide valuable information for the potential use of coffee parchment as new food DF ingredient.
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Affiliation(s)
- Vanesa Benitez
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Miguel Rebollo-Hernanz
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Sara Hernanz
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Silvia Chantres
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Yolanda Aguilera
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Maria A Martin-Cabrejas
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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178
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Resende Oliveira É, Fonseca da Silva R, Ribeiro Santos P, Queiroz F. An investigation into green coffee press cake as a renewable source of bioactive compounds. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14074] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Érica Resende Oliveira
- Food Science Department Federal University of Lavras Avenida Doutor Sylvio Menicucci 1001 Lavras MG 37200‐000 Brazil
| | - Rodrigo Fonseca da Silva
- Soil Science Department Federal University of Lavras Avenida Doutor Sylvio Menicucci 1001 Lavras MG 37200‐000 Brazil
| | - Paula Ribeiro Santos
- Statistics Department Federal University of Lavras Avenida Doutor Sylvio Menicucci 1001 Lavras MG 37200‐000 Brazil
| | - Fabiana Queiroz
- Food Science Department Federal University of Lavras Avenida Doutor Sylvio Menicucci 1001 Lavras MG 37200‐000 Brazil
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179
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180
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Valorization of coffee parchment waste (Coffea arabica) as a source of caffeine and phenolic compounds in antifungal gellan gum films. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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181
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Tores de la Cruz S, Iriondo-DeHond A, Herrera T, Lopez-Tofiño Y, Galvez-Robleño C, Prodanov M, Velazquez-Escobar F, Abalo R, Castillo MDD. An Assessment of the Bioactivity of Coffee Silverskin Melanoidins. Foods 2019; 8:E68. [PMID: 30759878 PMCID: PMC6406266 DOI: 10.3390/foods8020068] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/07/2019] [Accepted: 02/09/2019] [Indexed: 12/21/2022] Open
Abstract
Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel knowledge. To achieve this goal, melanoidins were obtained from an aqueous extract of Arabica coffee silverskin (WO2013004873A1) and was isolated through ultrafiltration (>10 kDa). The isolation protocol was optimized and the chemical composition of the high molecular weight fraction (>10 kDa) was evaluated, by analyzing the content of protein, caffeine, chlorogenic acid, and the total dietary fiber. In addition, the structural analysis was performed by infrared spectroscopy. Antioxidant properties were studied in vitro and the fiber effect was studied in vivo, in healthy male Wistar rats. Melanoidins were administered to animals in the drinking water at a dose of 1 g/kg. At the fourth week of treatment, gastrointestinal motility was evaluated through non-invasive radiographic means. In conclusion, the isolation process was effective in obtaining a high molecular weight fraction, composed mainly of dietary fiber, including melanoidins, with in vitro antioxidant capacity and in vivo dietary fiber effects.
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Affiliation(s)
- Silvia Tores de la Cruz
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
| | - Amaia Iriondo-DeHond
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
| | - Teresa Herrera
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
| | - Yolanda Lopez-Tofiño
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Carlos Galvez-Robleño
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Marin Prodanov
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
| | - Francisco Velazquez-Escobar
- Technische Universität Berlin, 135/PC14 Max Volmer Laboratorium für biophysikalische Chemie, 1023 Berlin, Germany.
| | - Raquel Abalo
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
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182
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Sequera S, Ruiz Y, Moreno F, Quintanilla-Carvajal M, Salcedo F. Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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183
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Rascón AJ, Azzouz A, Ballesteros E. Use of semi-automated continuous solid-phase extraction and gas chromatography-mass spectrometry for the determination of polycyclic aromatic hydrocarbons in alcoholic and non-alcoholic drinks from Andalucía (Spain). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1117-1125. [PMID: 30051478 DOI: 10.1002/jsfa.9279] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 07/19/2018] [Accepted: 07/23/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Polycyclic aromatic hydrocarbons (PAHs) are a large group of contaminants that can reach drinks in various ways. Their assessment in terms of food safety is needed as a priority. The present study developed a methodology to estimate their presence in several types of drinks. RESULTS In this work, a method was developed for detecting and quantifying PAHs in drinks using a semi-automated, solid-phase extraction closed system for clean up and isolation, and gas chromatography-mass spectrometry (GC-MS) for determination. The proposed method is accurate, precise, and sensitive, with low limits of detection (0.02-0.6 ng L-1 ), low relative standard deviations (< 6.5%), and high recoveries (90-103%). Its high flexibility allows application to a variety of drinks from (Spain) including distillates, beer, wine, cider, soft drinks, fruit juice, tea, and coffee. CONCLUSION This methodology allows the detection of this family of compounds at trace levels using low quantities of sample and solvents. Most of the samples studied contained two or more of the Environmental Protection Agency's (EPA's) 16 PAH priority pollutants, albeit at levels below the legally allowed limit. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Andrés J Rascón
- Department of Physical and Analytical Chemistry, E.P.S of Linares, University of Jaén, Jaén, Spain
| | - Abdelmonaim Azzouz
- Department of Physical and Analytical Chemistry, E.P.S of Linares, University of Jaén, Jaén, Spain
| | - Evaristo Ballesteros
- Department of Physical and Analytical Chemistry, E.P.S of Linares, University of Jaén, Jaén, Spain
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184
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Parra-Campos A, Ordóñez-Santos LE. Natural pigment extraction optimization from coffee exocarp and its use as a natural dye in French meringue. Food Chem 2019; 285:59-66. [PMID: 30797376 DOI: 10.1016/j.foodchem.2019.01.158] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 01/21/2019] [Accepted: 01/22/2019] [Indexed: 12/27/2022]
Abstract
This study aimed to optimize the pigment extraction process for coffee exocarp and to evaluate its coloring effect on French meringue. The anthocyanins were determined with the differential pH method and the process was optimized with the response surface methodology. The solvent concentration (SC) and solid solvent ratio (SSR) had a significant effect on the anthocyanin content and surface color of the coffee cherry extracts. The optimal extraction conditions 60% SC and 25% SSR resulted in the highest concentration of anthocyanins (0.145 mg cyanidin 3-glucoside/g of coffee fresh exocarp). For the French meringue, the 3% extract concentration had the smallest total color difference (ΔE), as compared to the control, evidencing the potential of coffee exocarp dyes in place of synthetic dyes in the manufacture of French meringue.
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Affiliation(s)
- Amanda Parra-Campos
- Universidad Nacional de Colombia-Sede Palmira, Facultad de Ingeniería y Administración, Departamento de Ingeniería, Carrera 32 N 12-00, Palmira, Valle del Cauca, Colombia
| | - Luis Eduardo Ordóñez-Santos
- Universidad Nacional de Colombia-Sede Palmira, Facultad de Ingeniería y Administración, Departamento de Ingeniería, Carrera 32 N 12-00, Palmira, Valle del Cauca, Colombia.
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185
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186
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dos Santos AM, Marques LC, Gonçalves CP, Marcucci MC. Botanical Aspects, Caffeine Content and Antioxidant Activity of <i>Coffea arabica</i>. ACTA ACUST UNITED AC 2019. [DOI: 10.4236/ajps.2019.106073] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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187
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Ruesgas-Ramón M, Figueroa-Espinoza MC, Durand E, Suárez-Quiroz ML, González-Ríos O, Rocher A, Reversat G, Vercauteren J, Oger C, Galano JM, Durand T, Vigor C. Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products. Food Funct 2019; 10:6882-6891. [DOI: 10.1039/c9fo01528k] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Phytoprostanes (PhytoPs) and phytofurans (PhytoFs) are isoprostanoids that result from the peroxidation of α-linolenic acid and are biomarkers of oxidative stress in plants and humans.
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Affiliation(s)
| | | | | | - Mirna L. Suárez-Quiroz
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz. UNIDA
- 91860 Veracruz
- Mexico
| | - Oscar González-Ríos
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz. UNIDA
- 91860 Veracruz
- Mexico
| | - Amandine Rocher
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
| | - Guillaume Reversat
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
| | - Joseph Vercauteren
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
| | - Camille Oger
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
| | - Jean-Marie Galano
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
| | - Claire Vigor
- Institut des Biomolécules Max Mousseron
- IBMM
- University of Montpellier
- CNRS
- ENSCM
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188
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189
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Environmental Impact Associated with the Supply Chain and Production of Grounding and Roasting Coffee through Life Cycle Analysis. SUSTAINABILITY 2018. [DOI: 10.3390/su10124598] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Coffee is the beverage resulting from the infusion of roasted and ground seeds of the coffee fruit. It is one of the most commercialized products in the world and represents a high interest agro-industrial product in Mexico. The demand for this product has grown in great measure in the last decade, thus it is becoming more important to make environmental and energetic evaluations of its manufacturing process. In this sense, life cycle assessment (LCA) is a useful tool for the purposes of this study, as it quantifies the wake of environmental impacts associated to the production and supply chain from its inputs and outputs of the product system. Therefore, the impact categories studied were carbon, energetic, and water footprints. The cultivation phase led to global contributions between 61% and 67% in magnitude for energy and carbon footprints, respectively; meanwhile, the coffee benefit process was the phase with the most contributions to the water footprint (54%). The residual biomass from the product system used as the energy supply within the coffee drying sub-phase represented energy savings of around 41% in comparison to the use of conventional fossil fuels, thus reducing the global impact associated to the system’s product.
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190
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Chen BY, Huang HW, Cheng MC, Wang CY. Influence of high-pressure processing on the generation of γ-aminobutyric acid and microbiological safety in coffee beans. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5625-5631. [PMID: 29700833 DOI: 10.1002/jsfa.9106] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2017] [Revised: 04/23/2018] [Accepted: 04/24/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The aim of this study was to investigate the influence of high-pressure processing (HPP) on γ-aminobutyric acid (GABA) content, glutamic acid (Glu) content, glutamate decarboxylase (GAD) activity, growth of Aspergillus fresenii, and accumulated ochratoxin A (OTA) content in coffee beans. RESULTS The results indicated that coffee beans subjected to HPP at pressures ≥50 MPa for 5 min increased GAD activity and promoted the conversion of Glu to GABA, and showed a significantly doubling of GABA content compared with unprocessed coffee beans. Additionally, investigation of the influence of HPP on A. fresenii growth on coffee beans showed that application ≥400 MPa reduced A. fresenii concentrations to <1 log. Furthermore, during a 50-day storage period, we observed that a processing pressure of 600 MPa completely inhibited A. fresenii growth, and on day 50 the OTA content of coffee beans subjected to processing pressures of 600 MPa was 0.0066 μg g-1 , which was significantly lower than the OTA content of 0.1143 μg g-1 in the control group. CONCLUSION This study shows that HPP treatment can simultaneously increase GABA content and inhibit the growth of A. fresenii, thereby effectively reducing the production and accumulation of OTA and maintaining the microbiological safety of coffee beans. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Bang-Yuan Chen
- Department of Food Science, Fu Jen Catholic University, Taipei, Taiwan
| | - Hsiao-Wen Huang
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Ming-Ching Cheng
- Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, Taiwan
| | - Chung-Yi Wang
- Experimental Forest, National Taiwan University, Nantou, Taiwan
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191
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Moreira MD, Melo MM, Coimbra JM, Reis KCD, Schwan RF, Silva CF. Solid coffee waste as alternative to produce carotenoids with antioxidant and antimicrobial activities. WASTE MANAGEMENT (NEW YORK, N.Y.) 2018; 82:93-99. [PMID: 30509600 DOI: 10.1016/j.wasman.2018.10.017] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 10/08/2018] [Accepted: 10/10/2018] [Indexed: 06/09/2023]
Abstract
Special coffee production involves particular sensorial characteristics of the beverage as well as the production system of coffee beans, in particular environmental issues like water and solid waste disposal. Many countries around the world have problems with that waste disposal. The possibility to integrate the commodite production with suitable agricultural practices was the focus on this work using the solid waste to produce pigments by yeasts with biological activities. The better carotenoids production was tested previously in husk and pulp extract. The production of total carotenoids by yeast was 16.36 ± 0073 mg L-1 was 21.35 ± 0067 mg L-1, in the pulp extract and husk extract respectively. Carotenoids produced, exhibited antioxidant and antimicrobial activities against pathogenic bacteria such as Salmonella colorless, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes as well as toxigenic fungi like Aspergillus flavus, A. parasiticus, A. carbonarius and A. ochraceus. These characteristics of the pigments are important to replace the artificial ones commonly used in food and pharmaceutical industries allowing the consumers to choose more natural products at lower costs.
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Affiliation(s)
- Mariana Dias Moreira
- Department of Biology, Federal University of Lavras, Lavras, MG, Brazil; Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João Del Rei, Campus Alto Paraopeba (CAP), OuroBranco, MG, Brazil
| | | | | | - Kelly Cristina Dos Reis
- Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João Del Rei, Campus Alto Paraopeba (CAP), OuroBranco, MG, Brazil
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192
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Effect of Different Compatibilizers on Sustainable Composites Based on a PHBV/PBAT Matrix Filled with Coffee Silverskin. Polymers (Basel) 2018; 10:polym10111256. [PMID: 30961181 PMCID: PMC6401751 DOI: 10.3390/polym10111256] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2018] [Revised: 11/02/2018] [Accepted: 11/08/2018] [Indexed: 11/24/2022] Open
Abstract
This work investigates the feasibility of using coffee silverskin (CSS), one of the most abundant coffee waste products, as a reinforcing agent in biopolymer-based composites. The effect of using two compatibilizers, a maleinized linseed oil (MLO) and a traditional silane (APTES, (3-aminopropyl)triethoxysilane), on mechanical and thermal behavior of sustainable composites based on a poly(butylene adipate-co-terephthalate/Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) PBAT/PHBV blend filled with coffee silverskin, in both the as-received state and after the extraction of antioxidants, was studied. Thermal (by differential scanning calorimetry), mechanical (by tensile testing), and morphological properties (by scanning electron microscopy) of injection molded biocomposites at three different weight contents (10, 20, and 30 wt %) were considered and discussed as a function of compatibilizer type. The effects of extraction procedure and silane treatment on surface properties of CSS were investigated by infrared spectroscopy. Obtained results confirmed that extracted CSS and silane-treated CSS provided the best combination of resistance properties and ductility, while MLO provided a limited compatibilization effect with CSS, due to the reduced amount of hydroxyl groups on CSS after extraction, suggesting that the effects of silane modification were more significant than the introduction of plasticizing agent.
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193
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Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity. Int J Mol Sci 2018; 19:ijms19113407. [PMID: 30384410 PMCID: PMC6274859 DOI: 10.3390/ijms19113407] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 10/12/2018] [Accepted: 10/17/2018] [Indexed: 12/15/2022] Open
Abstract
Coffee is a popular drink consumed all over the world. Besides its long-recognized stimulant effect, it has important nutritional and health effects. However, the type of bean processing modifies the composition of brewed coffee and possibly its bioactivity. In this study, extracts obtained from green and roasted beans of Coffea canephora (Coffea canephora var. robusta) were submitted to spray- or freeze-drying and were tested for antiproliferative activity, using MTT assay, and their influence on the cell cycle and apoptosis by flow cytometry analysis. Moreover, colors and nutrient contents were measured to identify the changes due to the roasting process. The results obtained showed that extracts from green and light roasted beans exhibited strong bioactive capacity. Coffee extracts promoted a decrease in cell viability, modulated cell cycle and induced apoptosis in human prostate carcinoma cell line (DU-145). The level of roasting reduced this property, but the type of drying did not in all cases.
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194
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Ovais M, Zia N, Ahmad I, Khalil AT, Raza A, Ayaz M, Sadiq A, Ullah F, Shinwari ZK. Phyto-Therapeutic and Nanomedicinal Approaches to Cure Alzheimer's Disease: Present Status and Future Opportunities. Front Aging Neurosci 2018; 10:284. [PMID: 30405389 PMCID: PMC6205985 DOI: 10.3389/fnagi.2018.00284] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Accepted: 08/30/2018] [Indexed: 12/22/2022] Open
Abstract
Alzheimer's disease (AD) is characterized by cognitive inability manifested due to the accumulation of β-amyloid, formation of hyper phosphorylated neurofibrillary tangles, and a malfunctioned cholinergic system. The degeneration integrity of the neuronal network can appear long after the onset of the disease. Nanotechnology-based interventions have opened an exciting area via theranostics of AD in terms of tailored nanomedicine, which are able to target and deliver drugs across the blood-brain barrier (BBB). The exciting interface existing between medicinal plants and nanotechnology is an emerging marvel in medicine, which has delivered promising results in the treatment of AD. In order to assess the potential applications of the medicinal plants, their derived components, and various nanomedicinal approaches, a review of literature was deemed as necessary. In the present review, numerous phytochemicals and various feats in nanomedicine for the treatment of AD have been discussed mechanistically for the first time. Furthermore, recent trends in nanotechnology such as green synthesis of metal nanoparticles with reference to the treatment of AD have been elaborated. Foreseeing the recent progress, we hope that the interface of medicinal plants and nanotechnology will lead to highly effective theranostic strategies for the treatment of AD in the near future.
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Affiliation(s)
- Muhammad Ovais
- Department of Biotechnology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
- National Institute of Lasers and Optronics, Pakistan Atomic Energy Commission, Islamabad, Pakistan
- CAS Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, Beijing, China
| | - Nashmia Zia
- National Institute of Lasers and Optronics, Pakistan Atomic Energy Commission, Islamabad, Pakistan
- Department of Pharmacy, University of Peshawar, Peshawar, Pakistan
| | - Irshad Ahmad
- Department of Life Sciences, King Fahd University of Petroleum and Minerals, Dhahran, Saudi Arabia
| | - Ali Talha Khalil
- Department of Eastern Medicine and Surgery, Qarshi University, Lahore, Pakistan
| | - Abida Raza
- National Institute of Lasers and Optronics, Pakistan Atomic Energy Commission, Islamabad, Pakistan
| | - Muhammad Ayaz
- Department of Pharmacy, University of Malakand, Chakdara, Pakistan
| | - Abdul Sadiq
- Department of Pharmacy, University of Malakand, Chakdara, Pakistan
- Department of Life Sciences and Chemistry, Faculty of Health, Jacobs University Bremen, Bremen, Germany
| | - Farhat Ullah
- Department of Pharmacy, University of Malakand, Chakdara, Pakistan
| | - Zabta Khan Shinwari
- Department of Biotechnology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
- Department of Eastern Medicine and Surgery, Qarshi University, Lahore, Pakistan
- Pakistan Academy of Sciences, Islamabad, Pakistan
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195
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A non-targeted metabolomic approach based on reversed-phase liquid chromatography-mass spectrometry to evaluate coffee roasting process. Anal Bioanal Chem 2018; 410:7859-7870. [PMID: 30345455 DOI: 10.1007/s00216-018-1405-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 09/14/2018] [Accepted: 09/25/2018] [Indexed: 12/29/2022]
Abstract
In this work, a non-targeted metabolomics approach based on the use of reversed-phase liquid chromatography coupled to a high-resolution mass spectrometer has been developed to provide the characterization of coffee beans roasted at three different levels (light, medium, and dark). In this way, it was possible to investigate how metabolites change during the roasting process in order to identify those than can be considered as relevant markers. Twenty-five percent methanol was selected as extracting solvent since it provided the highest number of molecular features. In addition, the effect of chromatographic and MS parameters was evaluated in order to obtain the most adequate separation and detection conditions. Data were analyzed using both non-supervised and supervised multivariate statistical methods to point out the most significant markers that allow group discrimination. A total of 24 and 33 compounds in positive and negative ionization modes, respectively, demonstrated to be relevant markers; most of them were from the hydroxycinnamic acids family. Graphical abstract ᅟ.
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196
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Abstract
Coffee silverskin (CS), the main solid waste produced from the coffee industry, has efficiently been used as adsorbent material to remove potential toxic metals (PTMs). In order to assess its suitability in water remediation, kinetic adsorption experiments of Cu2+, Zn2+, and Ni2+ ions from wastewater were carried out and the adsorption performance of the waste material was compared with that of another well-known waste from coffee industry, spent coffee grounds (SCG). By using CS as sorbent material, ion removal follows the order Cu2+ > Zn2+ > Ni2+ with the adsorption equilibrium occurring after about 20 min. The adsorption efficiency of Ni2+ ions is the same for both investigated materials, while Cu2+ and Zn2+ ions are removed to a lesser extent by using CS. Equilibrium-adsorption data were analyzed using two different isotherm models (Langmuir and Freundlich), demonstrating that monolayer-type adsorption occurs on both CS and SCG surfaces. The overall results support the use of coffee silverskin as a new inexpensive adsorbent material for PTMs from wastewater.
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197
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Hijosa-Valsero M, Garita-Cambronero J, Paniagua-García AI, Díez-Antolínez R. Biobutanol production from coffee silverskin. Microb Cell Fact 2018; 17:154. [PMID: 30261894 PMCID: PMC6158808 DOI: 10.1186/s12934-018-1002-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2018] [Accepted: 09/24/2018] [Indexed: 12/25/2022] Open
Abstract
BACKGROUND Coffee silverskin, a by-product from coffee roasting industries, was evaluated as a feedstock for biobutanol production by acetone-butanol-ethanol fermentation. This lignocellulosic biomass contained approximately 30% total carbohydrates and 30% lignin. Coffee silverskin was subjected to autohydrolysis at 170 °C during 20 min, with a biomass-to-solvent ratio of 20%, and a subsequent enzymatic hydrolysis with commercial enzymes in order to release simple sugars. The fermentability of the hydrolysate was assessed with four solventogenic strains from the genus Clostridium. In addition, fermentation conditions were optimised via response surface methodology to improve butanol concentration in the final broth. RESULTS The coffee silverskin hydrolysate contained 34.39 ± 2.61 g/L total sugars, which represents a sugar recovery of 34 ± 3%. It was verified that this hydrolysate was fermentable without the need of any detoxification method and that C. beijerinckii CECT 508 was the most efficient strain for butanol production, attaining final values of 4.14 ± 0.21 g/L acetone, 7.02 ± 0.27 g/L butanol and 0.25 ± 0.01 g/L ethanol, consuming 76.5 ± 0.8% sugars and reaching a butanol yield of 0.269 ± 0.008 gB/gS under optimal conditions. CONCLUSIONS Coffee silverskin could be an adequate feedstock for butanol production in biorefineries. When working with complex matrices like lignocellulosic biomass, it is essential to select an adequate bacterial strain and to optimize its fermentation conditions (such as pH, temperature or CaCO3 concentration).
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Affiliation(s)
- María Hijosa-Valsero
- Centro de Biocombustibles y Bioproductos, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Villarejo de Órbigo, 24358, León, Spain.
| | - Jerson Garita-Cambronero
- Centro de Biocombustibles y Bioproductos, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Villarejo de Órbigo, 24358, León, Spain
| | - Ana I Paniagua-García
- Centro de Biocombustibles y Bioproductos, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Villarejo de Órbigo, 24358, León, Spain
- Instituto de Recursos Naturales (IRENA), Universidad de León, Avenida de Portugal 42, 24071, León, Spain
| | - Rebeca Díez-Antolínez
- Centro de Biocombustibles y Bioproductos, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Villarejo de Órbigo, 24358, León, Spain
- Instituto de Recursos Naturales (IRENA), Universidad de León, Avenida de Portugal 42, 24071, León, Spain
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198
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Wang X, Peng X, Lu J, Hu G, Qiu M. Ent-kaurane diterpenoids from the cherries of Coffea arabica. Fitoterapia 2018; 132:7-11. [PMID: 30196075 DOI: 10.1016/j.fitote.2018.08.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 08/23/2018] [Accepted: 08/29/2018] [Indexed: 11/15/2022]
Abstract
Four new rearranged ent-kaurane diterpenoids named as caffruenol A (1), caffruenol B (2), caffruolide A (3), caffruolide B (4), along with eleven known analogues (5-15) were isolated from the cherries of Coffea arabica. The structures of new compounds were elucidated by extensive spectroscopic analysis and X-ray crystallography. Coffruenols A and B (1 and 2) possessed an ent-4(18)-kaurene framework and might play an important role on the biosynthesis of the rearranged diterpenes that occurred in C. arabica. Moreover, inhibitory effects of compounds 1-4 on nitric oxide (NO) production in lipopolysaccharide-activited RAW 264.7 macrophages were evaluated.
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Affiliation(s)
- Xia Wang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China; University of the Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Xingrong Peng
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Jing Lu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China; University of the Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Guilin Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China; University of the Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Minghua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China; University of the Chinese Academy of Sciences, Beijing 100049, People's Republic of China.
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199
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Jo K, Choi HS, Jeon S, Ahn CW, Suh HJ. Nelumbo nucifera Seed Extract Promotes Sleep in Drosophila melanogaster. Biol Pharm Bull 2018; 41:399-408. [PMID: 29491217 DOI: 10.1248/bpb.b17-00763] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The sleep-promoting effects of the water extract of Nelumbo nucifera seeds (NNE) were investigated in an invertebrate model. The effects of NNE on the subjective nighttime activity, sleep episodes, and sleep time were determined using Drosophila melanogaster and locomotor activity monitoring systems in basal and caffeine-induced arousal conditions. The movements of fruit flies were analyzed using the Noldus EthoVision-XT system, and the levels of neuromodulators were analyzed using HPLC. Expression of neuromodulator receptors was analyzed using real-time PCR. NNE was shown to contain neurotransmission-related components; γ-aminobutyric acid (GABA) (2.33±0.22 mg/g), tryptophan (2.00±0.06 mg/g), quinidine (0.55±0.33 mg/g), and neferine (0.16±0.01 mg/g). The total activity of flies during nighttime was decreased by 52% with 1.0% NNE treatment. In the individual and collective conditions, the subjective nighttime activities (45/38%) and sleep bouts (20/14%) of flies was significantly decreased with NNE treatment, while total sleep times (10/27%) were significantly increased. This sleep-promoting effect is more pronounced in caffeine-treated conditions; the nighttime activity of flies was reduced by 53%, but total sleep time was increased by 60%. Our video-tracking analysis showed a significant decrease of the moving distance and velocity of flies by NNE. This NNE-mediated sleep-promoting effect was associated with up-regulation of GABAA/GABAB and serotonin receptors. The NNE-mediated increase of GABA content was identified in flies. These results demonstrate that NNE effectively promotes sleep in flies by regulating the GABAergic/serotonergic neuromodulators, and could be an alternative agent for sleep promotion.
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Affiliation(s)
- Kyungae Jo
- Department of Public Health Science, Korea University
| | - Hyeon-Son Choi
- Department of Food Science and Technology, Seoul Women's University
| | | | | | - Hyung Joo Suh
- Department of Public Health Science, Korea University
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200
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de Melo Pereira GV, de Carvalho Neto DP, Magalhães Júnior AI, Vásquez ZS, Medeiros ABP, Vandenberghe LPS, Soccol CR. Exploring the impacts of postharvest processing on the aroma formation of coffee beans - A review. Food Chem 2018; 272:441-452. [PMID: 30309567 DOI: 10.1016/j.foodchem.2018.08.061] [Citation(s) in RCA: 136] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 08/15/2018] [Accepted: 08/16/2018] [Indexed: 12/15/2022]
Abstract
The aim of this review is to describe the volatile aroma compounds of green coffee beans and evaluate sources of variation in the formation and development of coffee aroma through postharvest processing. The findings of this survey showed that the volatile constituents of green coffee beans (e.g., alcohols, aldehydes, and alkanes) have no significant influence on the final coffee aroma composition, as only a few such compounds remain in the beans after roasting. On the other hand, microbial-derived, odor-active compounds produced during removal of the fruit mucilage layer, including esters, higher alcohols, aldehydes, and ketones, can be detected in the final coffee product. Many postharvest processing including drying and storage processes could influence the levels of coffee aroma compositions, which remain to be elucidated. Better understanding of the effect of these processes on coffee aroma composition would assist coffee producers in the optimal selection of postharvest parameters that favor the consistent production of flavorful coffee beans.
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Affiliation(s)
- Gilberto V de Melo Pereira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil
| | - Dão P de Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil
| | - Antonio I Magalhães Júnior
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil
| | - Zulma S Vásquez
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil
| | - Adriane B P Medeiros
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil
| | - Luciana P S Vandenberghe
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil
| | - Carlos R Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil.
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