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Dos Santos ÉM, de Macedo LM, Ataide JA, Delafiori J, de Oliveira Guarnieri JP, Rosa PCP, Ruiz ALTG, Lancellotti M, Jozala AF, Catharino RR, Camargo GA, Paiva-Santos AC, Mazzola PG. Antioxidant, antimicrobial and healing properties of an extract from coffee pulp for the development of a phytocosmetic. Sci Rep 2024; 14:4453. [PMID: 38396007 PMCID: PMC10891086 DOI: 10.1038/s41598-024-54797-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Accepted: 02/16/2024] [Indexed: 02/25/2024] Open
Abstract
Consumer demand for natural, chemical-free products has grown. Food industry residues, like coffee pulp, rich in caffeine, chlorogenic acid and phenolic compounds, offer potential for pharmaceutical and cosmetic applications due to their antioxidant, anti-inflammatory, and antibacterial properties. Therefore, the objective of this work was to develop a phytocosmetic only with natural products containing coffee pulp extract as active pharmaceutical ingredient with antioxidant, antimicrobial and healing activity. Eight samples from Coffea arabica and Coffea canephora Pierre were analyzed for caffeine, chlorogenic acid, phenolic compounds, tannins, flavonoids, cytotoxicity, antibacterial activity, and healing potential. The Robusta IAC-extract had the greatest prominence with 192.92 μg/mL of chlorogenic acid, 58.98 ± 2.88 mg GAE/g sample in the FRAP test, 79.53 ± 5.61 mg GAE/g sample in the test of total phenolics, was not cytotoxic, and MIC 3 mg/mL against Staphylococcus aureus. This extract was incorporated into a stable formulation and preferred by 88% of volunteers. At last, a scratch assay exhibited the formulation promoted cell migration after 24 h, therefore, increased scratch retraction. In this way, it was possible to develop a phytocosmetic with the coffee pulp that showed desirable antioxidant, antimicrobial and healing properties.
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Affiliation(s)
- Érica Mendes Dos Santos
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Lucas Malvezzi de Macedo
- Faculdade de Ciências Médicas, Universidade de Campinas (UNICAMP), Rua Tessália Vieira de Camargo, 126, Campinas, São Paulo, 13083-887, Brazil
| | - Janaína Artem Ataide
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil.
| | - Jeany Delafiori
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - João Paulo de Oliveira Guarnieri
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Paulo César Pires Rosa
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Ana Lucia Tasca Gois Ruiz
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Marcelo Lancellotti
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Angela Faustino Jozala
- Laboratory of Industrial Microbiology and Fermentation Process (LAMINFE), University of Sorocaba, Sorocaba, São Paulo, 18023-000, Brazil
| | - Rodrigo Ramos Catharino
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Gisele Anne Camargo
- Institute of Food Technology, ITAL, Av. Brasil, 2880, Campinas, São Paulo, 13070-178, Brazil
| | - Ana Cláudia Paiva-Santos
- Department of Pharmaceutical Technology, Faculty of Pharmacy of the University of Coimbra, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548, Coimbra, Portugal
- REQUIMTE/LAQV, Department of Pharmaceutical Technology, Faculty of Pharmacy of the University of Coimbra, University of Coimbra, Azinhaga de Santa Comba, 3000-548, Coimbra, Portugal
| | - Priscila Gava Mazzola
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
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Coelho EG, Bertarini PLL, Gomes MS, Amaral LR, Zotarelli MF, Santos LD, Santana RC. Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods. Foods 2024; 13:642. [PMID: 38472758 DOI: 10.3390/foods13050642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/12/2023] [Accepted: 12/20/2023] [Indexed: 03/14/2024] Open
Abstract
The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final quality of the Arara cultivar Arabica coffee processed using the wet method and subjected to six drying methods: three conducted at the agro-industrial establishment (fixed-bed dryer, rotary drum dryer, and combined drying) and three laboratory-scale methods (convective oven, cast-tape drying, and suspended terrace). Drying was carried out to reduce the coffee's moisture content from an initial value of 46.2% on a wet basis (w.b.) to a final average value of 11.35% (w.b.). The fruits of in natura demucilaged coffee and the processed dry coffee beans were characterized for moisture, ash content, nitrogen compounds, lipids, total titratable acidity, organic acids, sugars, and the instrumental color of the beans. The sensory profile of the Arabica coffee was evaluated by five coffee specialists using the methodology proposed by the Specialty Coffee Association (SCA), and all the coffees were classified as a specialty.
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Affiliation(s)
- Emerson G Coelho
- Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
| | - Pedro L L Bertarini
- Faculty of Electrical Engineering, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
| | - Matheus S Gomes
- Institute of Biotechnology, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
| | - Laurence R Amaral
- Faculty of Computation, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
| | - Marta F Zotarelli
- Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
| | - Líbia D Santos
- Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
| | - Ricardo C Santana
- Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
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de Souza Costa AM, Lirio Soares K, de Souza Silveira L, Carlos Verdin Filho A, Louzada Pereira L, Moreira Osório V, Fronza M, Scherer R. Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics. Food Res Int 2024; 176:113791. [PMID: 38163705 DOI: 10.1016/j.foodres.2023.113791] [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: 10/10/2023] [Revised: 11/23/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Coffee is one of the most consumed beverages worldwide. Espírito Santo is the largest Brazilian producer of conilon coffee, and invested in the creation of new cultivars, such as "Conquista ES8152", launched in 2019. Therefore, the present study aimed to evaluate the effects of maturation and roasting on the chemical and sensorial composition of the new conilon coffee cultivar "Conquista ES8152". The coffee was harvested containing 3 different percentages of ripe fruits: 60%, 80%, and 100%, and roasted at 3 different degrees of roasting: light, medium, and dark, to evaluate the moisture and ash content, yield of soluble extract, volatile compound profile, chlorogenic acid and caffeine content, and sensory profile. "Conquista ES8152" coffee has a moisture content between 1.38 and 2.62%; ash between 4.34 and 4.72%; and yield between 30.7 and 35.8%. Sensory scores ranged between 75 and 80 and the majority of volatile compounds belong to the pyrazine, phenol, furan, and pyrrole groups. The content of total chlorogenic acids was drastically reduced by roasting, with values between 2.40 and 9.33%, with 3-caffeoylquinic acid being the majority. Caffeine was not influenced by either maturation or roasting, with values between 2.16 and 2.41%. The volatile compounds furfural, 5-methylfurfural, and 2-ethyl-5-methylpyrazine were positively correlated with the evaluated sensory attributes and 5-methylfurfural was the only one significantly correlated with all attributes. Ethylpyrazine, furfuryl acetate, 1-furfurylpyrrole, 4-ethyl-2-methoxyphenol, and difurfuryl ether were negatively correlated. The stripping did not affect the quality and composition of this new cultivar, however, the roasting caused changes in both the chemical and sensorial profiles, appropriately indicated by the principal component analysis.
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Affiliation(s)
| | - Karla Lirio Soares
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil
| | - Lian de Souza Silveira
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil
| | - Abraão Carlos Verdin Filho
- Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural (INCAPER), Vitória, Espírito Santo, Brazil
| | - Lucas Louzada Pereira
- Federal Institute of Espírito Santo (IFES), Coffee Design Group, Venda Nova do Imigrante, Espírito Santo, Brazil
| | - Vanessa Moreira Osório
- Department of Chemistry and Physics, Federal University of Espírito Santo, Alegre, ES, Brazil
| | - Márcio Fronza
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil
| | - Rodrigo Scherer
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil.
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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: 0] [Impact Index Per Article: 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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5
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Baqueta MR, Valderrama P, Alves EA, Pallone JAL, Marini F. Discrimination of Robusta Amazônico coffee farmed by indigenous and non-indigenous people in Amazon: comparing benchtop and portable NIR using ComDim and duplex. Analyst 2023; 148:1524-1533. [PMID: 36866727 DOI: 10.1039/d3an00104k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
Abstract
Robusta Amazônico is the name given to the Amazonian coffee that has been becoming popular and has recently been registered as a geographical indication in Brazil. It is produced by indigenous and non-indigenous coffee producers in regions that are geographically very close to one another. There is a need to authenticate whether coffee is truly produced by indigenous people and near-infrared (NIR) spectroscopy is an excellent technique for this. To meet the substantial trend towards NIR spectroscopy miniaturization, this work compared benchtop and portable NIR instruments to discriminate Robusta Amazônico samples using partial least squares discriminant analysis (PLS-DA). To ensure the results to be fairly comparable and, at the same time, to guarantee representative selection of both training and test set for the discriminant analysis, a sample selection strategy based on coupling ComDim multi-block analysis and the duplex algorithm was applied. Different pre-processing techniques were tested to create multiple matrices to be used in ComDim, as well as to build the discriminant models. The best PLS-DA model for benchtop NIR provided an accuracy of 96% for the test samples, while for the portable NIR the correct classification rate was 92%. It was demonstrated that portable NIR provides similar results to benchtop NIR for coffee origin classification by performing an unbiased sample selection strategy.
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Affiliation(s)
- Michel Rocha Baqueta
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil. .,Department of Chemistry, University of Rome "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy.
| | - Patrícia Valderrama
- Universidade Tecnológica Federal do Paraná - UTFPR, Campo Mourão, Paraná, Brazil
| | - Enrique Anastácio Alves
- Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA Rondônia, Porto Velho, Rondônia, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil.
| | - Federico Marini
- Department of Chemistry, University of Rome "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy.
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Viencz T, Acre LB, Rocha RB, Alves EA, Ramalho AR, de Toledo Benassi M. Caffeine, trigonelline, chlorogenic acids, melanoidins, and diterpenes contents of Coffea canephora coffees produced in the Amazon. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Worku Wondimkun Y, Admassu Emire S, Fikre Teferra T, Stoecker B, Berhanu Esho T. Influence of genotype and processing on bioactive compounds of Ethiopian specialty Arabica coffee. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2147540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Yishak Worku Wondimkun
- School of Chemical and Bio-Engineering, Addis Ababa University, Addis Ababa, Ethiopia
- School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia
| | | | - Tadesse Fikre Teferra
- School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia
| | - Barabara Stoecker
- Department of Nutritional Sciences, Oklahoma State University, Stillwater, OK, USA
| | - Tarekegn Berhanu Esho
- Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
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Silva CW, Zanardi KR, Grancieri M, Costa NMB, Trivillin LO, Viana ML, Silva PI, Costa AGV. Green coffee extract (Coffea canephora) improved the intestinal barrier and slowed colorectal cancer progression and its associated inflammation in rats. PHARMANUTRITION 2022. [DOI: 10.1016/j.phanu.2022.100314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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9
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Comparison of Different Extraction Techniques and Conditions for Optimizing an HPLC-DAD Method for the Routine Determination of the Content of Chlorogenic Acids in Green Coffee Beans. SEPARATIONS 2022. [DOI: 10.3390/separations9120396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Chlorogenic acids (CGAs) are the main phenolic compounds found in green coffee beans. They are receiving more attention recently due to the proven health and nutrition benefits they offer, in addition to their role as markers for coffee quality. A relatively large number of studies are reported in the literature that are based on the analysis of these compounds. However, very limited research is dedicated to the evaluation of the performance of the analytical methods used, particularly the extraction procedures. Therefore, this work was dedicated to the comparison of different extraction techniques and conditions in order to evaluate their influence on the measured content of the three main CGAs in green coffee beans, namely, chlorogenic acid (5-CQA), neochlorogenic acid (3-CQA) and cryptochlorogenic acid (4-CQA). Five simple extraction techniques with affordable equipment were compared in order to develop a routine method suitable for most analytical and food analysis laboratories. The compared extraction techniques provided relatively similar extraction efficiency for the three compounds. However, due to the merits of ultrasonic-assisted extraction as a fast, effective, green, and economical technique, this was selected by comparing the extraction variables and developing an optimized routine method. The extraction solvent, temperature, time, solid-to-solvent ratio, and grinding treatments were the variables that were investigated. The extraction solvent and the solid-to-solvent ratio were found to be the most influencing variables that may improve the extraction efficiency to up to 50%. Based on this thorough investigation, an optimized method for the routine determination of the content of chlorogenic acids in green coffee beans was developed. The developed method is simple, fast, and efficient in the extraction of the three main CGAs.
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Simmer MMB, Soares da Silva MDC, Pereira LL, Moreira TR, Guarçoni RC, Veloso TGR, da Silva IMR, Entringer TL, Kasuya MCM, da Luz JMR, Moreli AP, da Silva Oliveira EC. Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04102-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8019251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Coffee is one of the most consumed beverages in the world and is crucial in the economy of many developing countries. The search to improve coffee quality comes from many fronts, as do the many ways to measure quality and the factors that affect it. Several techniques are used to measure the different metrics to assess coffee quality, across different types of coffee samples and species, and throughout the entire process from farm to cup. In this work, we conducted a systematic mapping study of 1,470 articles to identify the aspects of quality that are the most important in the scientific literature to evaluate coffee throughout the processing chain. The study revealed that cup quality and biochemical composition are the most researched quality attributes. The main objective of the reviewed studies is the correlation between different quality measurements. The most used techniques are the analytical chemistry methods. The most studied species is Coffea arabica. The most used sample presentation is green coffee. The postharvest stage is the most researched, in which quality control receives more attention. In the preharvest stage, management practices stand out. Finally, the most used type of research was the evaluation research.
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Chlorogenic acid and caffeine contents and anti-inflammatory and antioxidant activities of green beans of conilon and arabica coffees harvested with different degrees of maturation. JOURNAL OF SAUDI CHEMICAL SOCIETY 2022. [DOI: 10.1016/j.jscs.2022.101467] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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Yeager SE, Batali ME, Guinard JX, Ristenpart WD. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Crit Rev Food Sci Nutr 2021; 63:1010-1036. [PMID: 34553656 DOI: 10.1080/10408398.2021.1957767] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that contribute to overall sensory properties. Large variations in preparation and measurement methodology across the literature complicate interpretation of general trends. Here, we perform a systematic review and meta-analysis of the published literature to elucidate the concentrations of OAs and CGAs in both Coffea arabica (arabica) and Coffea canephora (robusta), for both green coffee and roasted coffee at multiple roast levels. A total of 129 publications were found to report acid concentration measurements, yielding 8,634 distinct data points. Analysis of the full data set reveals several trends. First, roasted robusta has considerably more acidic compounds than arabica with 2 to 5 times as much total OAs, and much larger amounts of formic and acetic acid. As for CGAs, in both arabica and robusta 5-CQA is the major component, and progressive roasting decreases the concentration of all CGAs. The total amount of CGA present was more dependent on roast level than the type of coffee (arabica vs. robusta). Overall, this meta-analysis suggests that the increases in certain OAs with roast level might play more of a role in the sensory profile of dark roast coffees than previously suspected.
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Affiliation(s)
- Sara E Yeager
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - Mackenzie E Batali
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - Jean-Xavier Guinard
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - William D Ristenpart
- UC Davis Coffee Center, University of California Davis, Davis, California, USA.,Department of Chemical Engineering, University of California Davis, Davis, California, USA
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Wang Y, Wang X, Hu G, Hong D, Bai X, Guo T, Zhou H, Li J, Qiu M. Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans. Food Res Int 2021; 147:110544. [PMID: 34399521 DOI: 10.1016/j.foodres.2021.110544] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 12/21/2022]
Abstract
This work aimed to study the composition differences of roasted beans between 12 coffee cultivars (Catimor 7963, HIBRIDO DE TIMOR, Ruiru 11, Castillo, DTARI 296, DTARI 366, DTARI 392, DTARI 585, SL28, SL34, Catuai-Amarelo and Catuai-Vermelho) from Bourbon-Typica group and Introgressed group under subtropical humid monsoon climate. The water-soluble compounds of roasted coffee beans were characterized by proton nuclear magnetic resonance spectroscopy (1H NMR), and the aroma components were analyzed by static headspace gas chromatography mass spectrometry (SHS-GC/MS). In total, 20 water soluble compounds and 43 volatile compounds were identified. Both water-soluble and volatile compounds are rich in acidic substances, and the content varied depending on the cultivars. Furthermore, principal component analysis (PCA) clustered 12 coffee cultivars into four groups. The four different chemically defined clusters of Arabica cultivars produced by chemical differences cannot reflect the traditional grouping based on introgressed, and it is one-sided to judge coffee quality based on lineage. These results give further insight into the quality characteristics of different coffee cultivars, which is of great significance for guiding the adjustment of cultivars' structure and the breeding of new cultivars.
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Affiliation(s)
- Yanbing Wang
- College of Agriculture, Guangxi University, Nanning 530004, Guangxi, PR China; State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China; Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China
| | - Xiaoyuan Wang
- College of Agriculture, Guangxi University, Nanning 530004, Guangxi, PR China; State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China; Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China
| | - Guilin Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China
| | - Defu Hong
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China
| | - Xuehui Bai
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China
| | - Tieying Guo
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China
| | - Hua Zhou
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China
| | - Jinhong Li
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China.
| | - Minghua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China.
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16
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Correia RM, Andrade R, Tosato F, Nascimento MT, Pereira LL, Araújo JB, Pinto FE, Endringer DC, Padovan MP, Castro EV, Partelli FL, Filgueiras PR, Lacerda V, Romão W. Analysis of Robusta coffee cultivated in agroforestry systems (AFS) by ESI-FT-ICR MS and portable NIR associated with sensory analysis. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Quantitative comparison of three main metabolites in leaves of Coffea accessions by UPLC-MS/MS. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03631-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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