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Baluken P, Kamiloglu A, Kutlu N. Green Synthesis of Selenium Nanoparticles using Green Coffee Beans: An Optimization Study. Chem Biodivers 2024; 21:e202301250. [PMID: 38359016 DOI: 10.1002/cbdv.202301250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Accepted: 01/30/2024] [Indexed: 02/17/2024]
Abstract
In this study, ultrasonication extraction of some bioactive compounds from green coffee beans was optimized with the response surface method using Box-Behnken experimental design. The best condition was selected as 90.90 W ultrasonic power, 33.63 min sonication time and 30 % solid concentration. The responses obtained under optimum conditions had TPC, DPPH and CUPRAC values identified as 6603.33±2025.94 ppm GAE, 9638.31±372.17 ppm TE and 98.83 mmol, respectively. Microwave-assisted selenium nanoparticle production was carried out using the extract obtained under optimized conditions. The produced selenium nanoparticles showed absorbance between 350-400 nm. The surface morphology and size of the nanoparticles were determined by transmission electron microscopy (TEM) and spherical nanoparticles of about 100 nm were produced. Functional groups affecting the reduction were determined by FTIR analysis. In addition, the produced selenium nanoparticles had amorphous (non-uniform) structure and could maintain their stability at high temperatures.
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Affiliation(s)
- Pınar Baluken
- Department of Food Engineering, Bayburt University, Bayburt, 69000, Turkiye
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt, 69000, Turkiye
| | - Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Bayburt, 69500, Turkiye
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2
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Ma YL, Wu ZF, Li Z, Wang Y, Shang YF, Thakur K, Wei ZJ. In vitro digestibility and hepato-protective potential of Lophatherum gracile Brongn. leave extract. Food Chem 2024; 433:137336. [PMID: 37666125 DOI: 10.1016/j.foodchem.2023.137336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 05/02/2023] [Accepted: 08/28/2023] [Indexed: 09/06/2023]
Abstract
Lophatherum gracile Brongn. (L. gracile) is a traditional herb for both medicine and food use, but its digestibility and hepato-protective activity is unknown. Herein we investigated the digestibility and hepato-protective potential of L. gracile leave extract (LGE) using in vitro digestion and alcohol-induced oxidative damage models. Compared to the undigested group, the content of phenolics/flavonoids and the antioxidant activity in LGE generally decreased by 9.30-19.97% in the oral and small intestine phase after digestion, while that increased by 9.96-10.17% in the gastric phase. The main phenolics/flavonoids showed promising stability during digestion and their bio-accessiblity ranged from 67.64% to 84.47%. By reducing cellular reactive oxidative species and malonaldehyde levels, LGE (0.23-0.45 mg/mL) pretreatment significantly ameliorated alcohol-induced oxidative damage in HepG2 cells (P < 0.05), and their survival rate increased from 59.23% to 67.76%. These findings suggested that L. gracile could be used for the development of hepato-protective foods.
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Affiliation(s)
- Yi-Long Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China.
| | - Zheng-Fang Wu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Zhi Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Yue Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Ya-Fang Shang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China.
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Aswathi KN, Shirke A, Praveen A, Chaudhari SR, Murthy PS. Pulped natural/honey robusta coffee fermentation metabolites, physico-chemical and sensory profiles. Food Chem 2023; 429:136897. [PMID: 37480775 DOI: 10.1016/j.foodchem.2023.136897] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/13/2023] [Accepted: 07/13/2023] [Indexed: 07/24/2023]
Abstract
The pulped natural/honey coffee (HC) of Coffea canephora (Robusta) is an innovative modified semi-dry technique. Studies have focused on HC and washed coffee (WC) fermentation, microbial metabolites, quality of green and roasted, using 1H NMR, GC-MS, and sensory investigation. Pipecolate and 3-hydroxy-3-methyglutarate have been identified for the first time. Principal Component Analysis (PCA) variability of the roasted beans, with PC 1 depicting 87.4 % and 12.6 % PC 2 respectively highlights the impact of major sugars and secondary metabolites acquired through HC. The HC fermentation (192 h) influenced carbohydrates, organic acids, and secondary metabolites besides flavor precursors compared to WC (72 h). Although HC and WC beans share similar physical qualities, enhanced volatile compounds, enriched concentration, organoleptics with pleasant, sweet, tea rose and chocolaty flavors attributes were embodied in HC than WC. The pulped natural post-harvest technique in robusta is a value addition with quality that can fetch a better premium.
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Affiliation(s)
- K N Aswathi
- Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Ayusha Shirke
- Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India
| | - Aishwarya Praveen
- Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Sachin R Chaudhari
- Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Pushpa S Murthy
- Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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Pimpley VA, Das M, Gurusiddhaiah SK, Murthy PS. Modulatory effect of green coffee bioactives on high-fat diet-induced obesity in C57BL6 mice model. Nutrition 2023; 115:112141. [PMID: 37562077 DOI: 10.1016/j.nut.2023.112141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 06/06/2023] [Accepted: 06/19/2023] [Indexed: 08/12/2023]
Abstract
OBJECTIVES The aim of the present study was to determine the efficacy of green coffee bioactives in ameliorating the effects of high-fat diet (HFD)-induced obesity through in vitro and in vivo assessments. METHODS Green coffee extract (GCE) was obtained by implementing a novel green extraction technique. The efficacy of GCE to inhibit in vitro pancreatic amylase and lipase was evaluated. Further, in vivo studies were conducted using a C57BL6 mice model grouped as starch-fed diet control, HFD control, HFD + positive control, HFD + GCE (100 mg/kg body weight), and HFD + GCE (200 mg/kg body weight). Animal body weight, diet intake, and fecal fat excretion were measured during the feeding period. On completion of the experiment, blood serum was collected for biochemical analysis, and organs were harvested for assessing the obesity-related biomarkers. RESULTS The obtained GCE was enriched with polyphenols and alkaloids. GCE led to significant (P < 0.05) in vitro inhibition of pancreatic amylase and lipase. GCE supplementation considerably prevented weight gain in treated groups post-consumption of HFD. It also led to increased fecal fat excretion and regulated the high-fat-mediated blood glucose levels. GCE effectively modulated the blood lipid profile, morphology of adipose and liver tissues, and liver antioxidant defense enzymes and resulted in hepatoprotective effects. It also downregulated the genes associated with lipid biosynthesis. CONCLUSIONS GCE exhibits promising results in suppressing the consequences associated with HFD-induced obesity. It has the potential to be incorporated into food products benefiting consumer health and food industries.
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Affiliation(s)
- Vaibhavi A Pimpley
- Department of Plantation Products, Spices and Flavour Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad,201002, India
| | - Moumita Das
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad,201002, India; Department of Biochemistry, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India
| | - Suresh Kumar Gurusiddhaiah
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad,201002, India; Department of Biochemistry, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India
| | - Pushpa S Murthy
- Department of Plantation Products, Spices and Flavour Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad,201002, India.
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Machado M, Espírito Santo L, Machado S, Lobo JC, Costa ASG, Oliveira MBPP, Ferreira H, Alves RC. Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin. Foods 2023; 12:2354. [PMID: 37372564 DOI: 10.3390/foods12122354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/31/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products (pulp, husk, parchment, silverskin, defective beans, and green coffee sieving residue) having in mind their bioactive potential for health and well-being. The coffee by-products showed a distinct nutritional composition. The content of ash, protein, fat, and total dietary fiber was significantly higher (p < 0.05) in coffee pulp (10.72% dw), silverskin (16.31% dw), defective beans (8.47% dw), and parchment (94.19% dw), respectively. Defective beans and the sieve residue exhibited a higher content of total phenolics (6.54 and 5.11 g chlorogenic acid eq./100 g dw, respectively) as well as higher DPPH• scavenging activity (3.11 and 2.85 g Trolox eq./100 g, respectively) and ferric-reducing antioxidant power (17.68 and 17.56 g ferrous sulfate eq./100 g dw, respectively). All the coffee by-products considered in this study are sources of caffeine and chlorogenic acids, in particular 5-caffeoylquinic acid (5.36-3787.58 mg/100 g dw, for parchment and defective beans, respectively). Thus, they can be recycled as functional ingredients for food, cosmetic and/or pharmaceutical industries, contributing to the social, economic, and environmental sustainability of the coffee industry.
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Affiliation(s)
- Marlene Machado
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Liliana Espírito Santo
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Susana Machado
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Joana C Lobo
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Anabela S G Costa
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Maria Beatriz P P Oliveira
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Helena Ferreira
- Network of Chemistry and Technology/Unit on Applied Molecular Biosciences (REQUIMTE/UCIBIO/i4HB), Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Rita C Alves
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
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Mustafa AM, Abouelenein D, Angeloni S, Maggi F, Navarini L, Sagratini G, Santanatoglia A, Torregiani E, Vittori S, Caprioli G. A New HPLC-MS/MS Method for the Simultaneous Determination of Quercetin and Its Derivatives in Green Coffee Beans. Foods 2022; 11:foods11193033. [PMID: 36230109 PMCID: PMC9563038 DOI: 10.3390/foods11193033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 09/27/2022] [Indexed: 11/16/2022] Open
Abstract
Green coffee (Coffee arabica and Coffee robusta) is one of the most commonly traded goods globally. Their beans are enriched with polyphenols and numerous health benefits are associated with their consumption. The main aim of this work was to develop a new and fast analytical HPLC-MS/MS method to simultaneously determine six flavonoid polyphenolic compounds (quercetin, rutin, isorhamnetin, quercetin-3-glucouronide, hyperoside, and quercitrin) in 22 green coffee samples from six different geographical origins (Ethiopia, Brazil, Guatemala, Nicaragua, India and Colombia). In addition, by adjusting pH, temperature, solvent type, and extraction duration, several extraction methods such as acidic and alkaline hydrolysis, and extraction without hydrolysis were evaluated. The optimal extraction procedure in terms of recovery percentages (78.67–94.09%)was acidic hydrolysis at pH 2, extraction temperature of 60 °C, extraction solvent of 70% ethanol, and extraction duration of 1.5 h. Hyperoside (878–75 μg/kg) was the most abundant compound followed by quercitrin (408–38 μg/kg), quercetin (300–36 μg/kg), rutin (238–21 μg/kg), and quercetin-3-glucouronide (225–7 μg/kg), while isorhamnetin (34–3 μg/kg) showed the lowest amount. Overall, green coffee beans are rich in flavonoid polyphenolic compounds and could be used as part of a healthy diet.
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Affiliation(s)
- Ahmed M. Mustafa
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Doaa Abouelenein
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Simone Angeloni
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
| | - Filippo Maggi
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
- Correspondence:
| | | | - Gianni Sagratini
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
| | - Agnese Santanatoglia
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
| | - Elisabetta Torregiani
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
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S R S, H P S, Prakash I, Khan M, H N PK, Om H, Basavaraj K, Murthy PS. Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii. Food Microbiol 2022; 105:104012. [DOI: 10.1016/j.fm.2022.104012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 02/28/2022] [Accepted: 03/01/2022] [Indexed: 11/04/2022]
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Setyaningsih W, Putro AW, Fathimah RN, Kurnia KA, Darmawan N, Yulianto B, Jiwanti PK, Carrera CA, Palma M. A microwave-based extraction method for the determination of sugar and polyols: Application to the characterization of regular and peaberry coffees. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2021.103660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Patil S, M V, Murthy PS. Phytochemical profile and antioxidant potential of coffee leaves influenced by green extraction techniques and in vitro bio-accessibility of its functional compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01345-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Premachandran MS, Murthy PS. Ethnobotanical, phytochemical, pharmacological properties and applications of Pimenta dioica L. JOURNAL OF ESSENTIAL OIL RESEARCH 2022. [DOI: 10.1080/10412905.2022.2032423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- M. Shikku Premachandran
- Department of Spices and Flavor Science, CSIR-Central Food Technological Research Institute, Mysuru, India
- Department of Spices and flavor Science, Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Pushpa S. Murthy
- Department of Spices and Flavor Science, CSIR-Central Food Technological Research Institute, Mysuru, India
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Prakash I, R SS, P SH, Kumar P, Om H, Basavaraj K, Murthy PS. Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112717] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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