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Nordin N, Hasbullah NH, Abu Bakar N. Comprehensive analysis of alcohol compounds in commercial instant coffee: A validated 1H NMR spectroscopy study within the Islamic paradigm. Food Chem 2024; 458:140236. [PMID: 38959805 DOI: 10.1016/j.foodchem.2024.140236] [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: 02/10/2024] [Revised: 06/13/2024] [Accepted: 06/24/2024] [Indexed: 07/05/2024]
Abstract
Coffee, a globally consumed beverage, has raised concerns in Islamic jurisprudence due to the possible presence of alcohol compounds. This research aims to utilise the sensitivity and reliability of 1H NMR spectroscopy in the quantification of alcohol compounds such as ethanol, furfuryl alcohol, and 5-(hydroxymethyl) furfural (HMF) in commercial instant coffee. Analysis of seven products was performed using advanced 1H Nuclear Magnetic Resonance (NMR) spectroscopy together with Statistical Total Correlation Spectroscopy (STOCSY) and Resolution-Enhanced (RED)-STORM. The analysis of the 100 mg sample revealed the absence of ethanol. The amount of furfuryl alcohol and HMF in the selected commercial instant coffee samples was 0.817 μg and 0.0553 μg, respectively. This study demonstrates the utility of 1H NMR spectroscopy in accurate quantification of trace components for various applications.
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Affiliation(s)
- Nurdiana Nordin
- Department of Chemistry, Faculty of Science, Universiti Malaya, 50603 Kuala Lumpur, Malaysia.
| | - Nurul Helwani Hasbullah
- Department of Chemistry, Faculty of Science, Universiti Malaya, 50603 Kuala Lumpur, Malaysia
| | - Nurfarhanim Abu Bakar
- Department of Engineering and Sciences, American Degree Program, School of Liberal Arts and Sciences, Taylor's University, Taylor's Lakeside Campus, No. 1 Jalan Taylor, 47500 Subang Jaya, Selangor, Malaysia.
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2
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Guercia E, Berti F, De Zorzi R, Navarini L, Geremia S, Medagli B, De Conto M, Cassetta A, Forzato C. On the Cholesterol Raising Effect of Coffee Diterpenes Cafestol and 16- O-Methylcafestol: Interaction with Farnesoid X Receptor. Int J Mol Sci 2024; 25:6096. [PMID: 38892285 PMCID: PMC11173301 DOI: 10.3390/ijms25116096] [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: 05/02/2024] [Revised: 05/24/2024] [Accepted: 05/27/2024] [Indexed: 06/21/2024] Open
Abstract
The diterpene cafestol represents the most potent cholesterol-elevating compound known in the human diet, being responsible for more than 80% of the effect of coffee on serum lipids, with a mechanism still not fully clarified. In the present study, the interaction of cafestol and 16-O-methylcafestol with the stabilized ligand-binding domain (LBD) of the Farnesoid X Receptor was evaluated by fluorescence and circular dichroism. Fluorescence quenching was observed with both cafestol and 16-O-methylcafestol due to an interaction occurring in the close environment of the tryptophan W454 residue of the protein, as confirmed by docking and molecular dynamics. A conformational change of the protein was also observed by circular dichroism, particularly for cafestol. These results provide evidence at the molecular level of the interactions of FXR with the coffee diterpenes, confirming that cafestol can act as an agonist of FXR, causing an enhancement of the cholesterol level in blood serum.
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Affiliation(s)
- Elena Guercia
- Aromalab, illycaffè S.p.A., Area Science Park, Località Padriciano 99, 34149 Trieste, Italy; (E.G.); (L.N.)
| | - Federico Berti
- Department of Chemical and Pharmaceutical Sciences, University of Trieste, Via Giorgieri 1, 34127 Trieste, Italy; (F.B.); (S.G.); (B.M.); (M.D.C.)
| | - Rita De Zorzi
- Department of Chemical and Pharmaceutical Sciences, University of Trieste, Via Giorgieri 1, 34127 Trieste, Italy; (F.B.); (S.G.); (B.M.); (M.D.C.)
| | - Luciano Navarini
- Aromalab, illycaffè S.p.A., Area Science Park, Località Padriciano 99, 34149 Trieste, Italy; (E.G.); (L.N.)
| | - Silvano Geremia
- Department of Chemical and Pharmaceutical Sciences, University of Trieste, Via Giorgieri 1, 34127 Trieste, Italy; (F.B.); (S.G.); (B.M.); (M.D.C.)
| | - Barbara Medagli
- Department of Chemical and Pharmaceutical Sciences, University of Trieste, Via Giorgieri 1, 34127 Trieste, Italy; (F.B.); (S.G.); (B.M.); (M.D.C.)
| | - Marco De Conto
- Department of Chemical and Pharmaceutical Sciences, University of Trieste, Via Giorgieri 1, 34127 Trieste, Italy; (F.B.); (S.G.); (B.M.); (M.D.C.)
| | - Alberto Cassetta
- CNR-Institute of Crystallography, Area Science Park, SS. 14, Km 163.5, Basovizza, 34149 Trieste, Italy;
| | - Cristina Forzato
- Department of Chemical and Pharmaceutical Sciences, University of Trieste, Via Giorgieri 1, 34127 Trieste, Italy; (F.B.); (S.G.); (B.M.); (M.D.C.)
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3
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Kemsley EK. Graphical exploration of 600- and 60-MHz proton NMR spectral datasets from ground roast coffee extracts. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2024; 62:236-251. [PMID: 37311710 DOI: 10.1002/mrc.5373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 05/24/2023] [Accepted: 05/30/2023] [Indexed: 06/15/2023]
Abstract
This article uses a variety of graphical and mathematical approaches to analyse 600- and 60-MHz ('benchtop') proton NMR spectra acquired from lipophilic and hydrophilic extracts of roasted coffee beans. The collection of 40 authenticated samples comprised various coffee species, cultivars and hybrids. The spectral datasets were analysed by a combination of metabolomics approaches, cross-correlation and whole spectrum methods, assisted by visualisation and mathematical techniques not conventionally employed to treat NMR data. A large amount of information content was shared between the 600-MHz and benchtop datasets, including in its magnitude spectral form, suggesting the potential for a lower cost, lower tech route to conducting informative metabolomics studies.
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Affiliation(s)
- E Kate Kemsley
- Core Science Resources Group, Quadram Institute Bioscience, Norwich, UK
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Muniz RO, Gonzalez JL, Toci AT, Freitas JCC. Using 1H low-field NMR relaxometry to detect the amounts of Robusta and Arabica varieties in coffee blends. Food Res Int 2023; 174:113610. [PMID: 37986535 DOI: 10.1016/j.foodres.2023.113610] [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: 07/18/2023] [Revised: 10/16/2023] [Accepted: 10/18/2023] [Indexed: 11/22/2023]
Abstract
Low-field nuclear magnetic resonance (LF-NMR) is a method of widespread use in food research due to its non-destructive character and the relatively low cost of the instruments, allowing the determination of oil / fat contents and the achievement of images of different types of food materials, among other uses. In this work, 1H LF-NMR relaxometry was used to distinguish the contributions due to Arabica and Robusta coffee varieties present in coffee blends. As the method detects preferentially the NMR signals due to phases with high molecular mobility, which exhibit longer values of the 1H transverse relaxation time (T2), the difference in the oil contents associated with Arabica and Robusta coffee was the key factor responsible for the detection of the contributions due to each variety. The analysis presented in this work showed that the relative hydrogen index is a useful parameter to be used in quantitative analyses of the contents of each coffee variety present in the blends. The results illustrate the high potential of applicability of LF-NMR relaxometry as a screening tool for quality control and adulteration detection of coffee-related products.
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Affiliation(s)
- Rafael Oliari Muniz
- Department of Physics, Federal University of Espírito Santo (UFES), Av. Fernando Ferrari, 514, 29075-910 Vitória, ES, Brazil.
| | - Jorge L Gonzalez
- Department of Physics, Federal University of Espírito Santo (UFES), Av. Fernando Ferrari, 514, 29075-910 Vitória, ES, Brazil
| | - Aline T Toci
- Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA), Latin American Institute of Life and Nature Science, Federal University for Latin American Integration (UNILA), 85867-970 Foz do Iguaçu, PR, Brazil
| | - Jair C C Freitas
- Department of Physics, Federal University of Espírito Santo (UFES), Av. Fernando Ferrari, 514, 29075-910 Vitória, ES, Brazil.
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5
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Freitas JCC, Ejaz M, Toci AT, Romão W, Khimyak YZ. Solid-state NMR spectroscopy of roasted and ground coffee samples: Evidences for phase heterogeneity and prospects of applications in food screening. Food Chem 2023; 409:135317. [PMID: 36586269 DOI: 10.1016/j.foodchem.2022.135317] [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: 10/07/2022] [Revised: 12/16/2022] [Accepted: 12/22/2022] [Indexed: 12/25/2022]
Abstract
The advancement in the use of spectroscopic techniques to investigate coffee samples is of high interest especially considering the widespread problems with coffee adulteration and counterfeiting. In this work, the use of solid-state nuclear magnetic resonance (NMR) is investigated as a means to probe the various chemically-distinct phases existent in roasted coffee samples and to detect the occurrence of counterfeiting or adulterations in coffee blends. Routine solid-state 1H and 13C NMR spectra allowed the distinction between different coffee types (Arabica/Robusta) and the evaluation of the presence of these components in coffee blends. On the other hand, the use of more specialized solid-state NMR experiments revealed the existence of phases with different molecular mobilities (e.g., associated with lipids or carbohydrates). The results illustrate the usefulness of solid-state NMR spectroscopy to examine molecular mobilities and interactions and to aid in the quality control of coffee-related products.
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Affiliation(s)
- Jair C C Freitas
- Laboratory of Carbon and Ceramic Materials, Department of Physics, Federal University of Espírito Santo (UFES), Av. Fernando Ferrari, 514, Vitória, Espírito Santo 29075-910, Brazil; School of Pharmacy, University of East Anglia, Norwich Research Park, Norwich NR4 7TJ, United Kingdom.
| | - Maryam Ejaz
- School of Pharmacy, University of East Anglia, Norwich Research Park, Norwich NR4 7TJ, United Kingdom
| | - Aline T Toci
- Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA), Latin American Institute of Life and Nature Science, Federal University for Latin American Integration (UNILA), Foz do Iguaçu, Paraná 85867-970, Brazil
| | - Wanderson Romão
- Laboratory of Petroleomics and Forensics, Federal University of Espírito Santo (UFES), Av. Fernando Ferrari, 514, Vitória, Espírito Santo 29075-910, Brazil; Federal Institute of Espírito Santo (IFES), Av. Ministro Salgado Filho, Vila Velha, Espírito Santo 29106-010, Brazil
| | - Yaroslav Z Khimyak
- School of Pharmacy, University of East Anglia, Norwich Research Park, Norwich NR4 7TJ, United Kingdom.
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Authentication of Coffee Blends by 16-O-Methylcafestol Quantification Using NMR Spectroscopy. Processes (Basel) 2023. [DOI: 10.3390/pr11030871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
In 2019, a coffee chain in Taiwan was found to be mixing relatively cheap Robusta beans into products marketed as 100% Arabica. Many studies show 16-OMC is a remarkable marker to distinguish Robusta from Arabica beans, and nuclear magnetic resonance (NMR) is a convenient and efficient technique for 16-OMC quantification. Here, a 500 MHz NMR was employed to determine the content of 16-OMC in coffee for adulterate evaluation. A total of 118 samples were analyzed including products from the coffee chain, raw materials (single coffee beans), and other commercial products. The contents of 16-OMC in single Robusta beans were between 1005.55 and 3208.32 mg/kg and were absent from single Arabica beans. The surveillance results indicate that 17 out of 47 blend products claiming to contain 100% Arabica had 16-OMC quantifications in the range of 155.74–784.60 mg/kg. Furthermore, all 17 products were produced by the same coffee chain. We confirmed that coffee chain adulterated Arabica with Robusta in parts of their products, which claimed to include 100% Arabica. Moreover, this work highlights the free form of 16-OMC was esterified by coffee instantly. The decomposition products of 16-OMC were observed obviously in green Robusta while the mechanisms remain unclear. Future research should focus more on these aspects to further increase our understanding of these mechanisms.
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Gunning Y, Defernez M, Kemsley E. Benchtop (60 MHz) proton NMR spectroscopy for quantification of 16-O-methylcafestol in lipophilic extracts of ground roast coffee. MethodsX 2023; 10:102132. [PMID: 36970017 PMCID: PMC10031464 DOI: 10.1016/j.mex.2023.102132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 03/11/2023] [Indexed: 03/14/2023] Open
Abstract
We present a method for analysing the lipophilic fraction extracted from ground coffee beans using 60 MHz proton (1H) NMR spectroscopy. In addition to the triglycerides from coffee oil, spectral features are seen from a range of secondary metabolites, such as various diterpenes. We demonstrate quantitation of a peak attributed to one such compound, 16-O-methylcafestol (16-OMC), which is of interest as a coffee species marker. It is present in low concentrations (<<50 mg/kg) in Coffea arabica L. ('Arabica') beans, but in orders of magnitude greater concentrations in other coffees, in particular the other commercially grown species C. canephora Pierre ex A. Froehner (commonly known as 'robusta'). A series of coffee extracts spiked with 16-OMC analytical standard are used to establish a calibration, and to estimate 16-OMC concentrations in a range of different coffees (Arabicas and blends with robustas). To validate the method, values obtained are compared with an analogous quantitation method that uses high field (600 MHz) NMR spectroscopy. •Quantitation of 16-O-methylcafestol in ground roast coffee extracts using benchtop (60 MHz) NMR spectroscopy•Validated by comparison with quantitative high field (600 Mz) NMR spectroscopy•Detection limit is sufficient for discovering adulteration of Arabica coffee with non-Arabica species.
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Bevilacqua E, Cruzat V, Singh I, Rose’Meyer RB, Panchal SK, Brown L. The Potential of Spent Coffee Grounds in Functional Food Development. Nutrients 2023; 15:nu15040994. [PMID: 36839353 PMCID: PMC9963703 DOI: 10.3390/nu15040994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/09/2023] [Accepted: 02/12/2023] [Indexed: 02/18/2023] Open
Abstract
Coffee is a popular and widely consumed beverage worldwide, with epidemiological studies showing reduced risk of cardiovascular disease, cancers and non-alcoholic fatty liver disease. However, few studies have investigated the health effects of the post-brewing coffee product, spent coffee grounds (SCG), from either hot- or cold-brew coffee. SCG from hot-brew coffee improved metabolic parameters in rats with diet-induced metabolic syndrome and improved gut microbiome in these rats and in humans; further, SCG reduced energy consumption in humans. SCG contains similar bioactive compounds as the beverage including caffeine, chlorogenic acids, trigonelline, polyphenols and melanoidins, with established health benefits and safety for human consumption. Further, SCG utilisation could reduce the estimated 6-8 million tonnes of waste each year worldwide from production of coffee as a beverage. In this article, we explore SCG as a major by-product of coffee production and consumption, together with the potential economic impacts of health and non-health applications of SCG. The known bioactive compounds present in hot- and cold-brew coffee and SCG show potential effects in cardiovascular disease, cancer, liver disease and metabolic disorders. Based on these potential health benefits of SCG, it is expected that foods including SCG may moderate chronic human disease while reducing the environmental impact of waste otherwise dumped in landfill.
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Affiliation(s)
- Elza Bevilacqua
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Vinicius Cruzat
- Faculty of Health, Southern Cross University, Gold Coast, QLD 4225, Australia
| | - Indu Singh
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Roselyn B. Rose’Meyer
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Sunil K. Panchal
- School of Science, Western Sydney University, Richmond, NSW 2753, Australia
| | - Lindsay Brown
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
- Correspondence: ; Tel.: +61-433-062-123
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Jiménez-Mendoza JA, Santos-Sánchez NF, Pérez-Santiago AD, Sánchez-Medina MA, Matías-Pérez D, García-Montalvo IA. Preliminary Analysis of Unsaturated Fatty Acid Profiles of Coffea arabica L., in Samples with a Denomination of Origin and Speciality of Oaxaca, Mexico. J Oleo Sci 2023; 72:153-160. [PMID: 36740249 DOI: 10.5650/jos.ess22254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
In February 2020, Coffea arabica L. grown on the coast and in the Southern Sierra Madre of the state of Oaxaca, Mexico obtained the denomination of origin. Which does not have data on color and chemical composition, the first associated with the degree of roasting and the second with lipids (17-18%), as the group of compounds responsible, in part, for flavor, consistency, and may contribute to health benefits. In the present work, color was determined on the CIE L*a*b* scale and the unsaturated fatty acids by Nuclear Magnetic Resonance (NMR) of 1H and 13C in samples of medium roasted specialty coffee from the "Pluma" coffee-growing region, Oaxaca, Mexico. The average value of L* luminosity in ground coffee was 42.1 ± 0.1 reported for a light roast. Unsaturated fatty acids were quantified from the lipid fraction of the gr1 ound grain by NMR 1H and 13C, obtaining on average the highest abundance of linoleic (41.7 ± 0.5 by 1 H and 41.24 ± 0.5 by 13C), followed by oleic (9.2 ± 0.2 by 1H and 7.4 ± 0.2 by 13C) and linolenic (1.5 ± 0.1 by H and 1.1 ± 0.2 by 13C). This study indicates that 1H and 13C NMR spectroscopy is a useful tool for the quantification of linolenic, linoleic, and oleic fatty acids by the method of key signal shifts of these acids found in lipid samples in roasted coffee grains.
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Affiliation(s)
- Jesica Ariadna Jiménez-Mendoza
- Bioactive Principles Laboratory, Institute of Agroindustry. Technological University of the Mixteca.,Graduate Studies and Research Division, National Technological Institute of Mexico/Technological Institute of Oaxaca
| | | | - Alma Dolores Pérez-Santiago
- Graduate Studies and Research Division, National Technological Institute of Mexico/Technological Institute of Oaxaca
| | - Marco Antonio Sánchez-Medina
- Graduate Studies and Research Division, National Technological Institute of Mexico/Technological Institute of Oaxaca
| | - Diana Matías-Pérez
- Graduate Studies and Research Division, National Technological Institute of Mexico/Technological Institute of Oaxaca
| | - Iván Antonio García-Montalvo
- Graduate Studies and Research Division, National Technological Institute of Mexico/Technological Institute of Oaxaca
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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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Zani Agnoletti B, dos Santos Gomes W, Falquetto de Oliveira G, Henrique da Cunha P, Helena Cassago Nascimento M, Cunha Neto Á, Louzada Pereira L, Vinicius Ribeiro de Castro E, Catarina da Silva Oliveira E, Roberto Filgueiras P. Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Klikarová J, Česlová L. Targeted and Non-Targeted HPLC Analysis of Coffee-Based Products as Effective Tools for Evaluating the Coffee Authenticity. Molecules 2022; 27:7419. [PMID: 36364245 PMCID: PMC9655399 DOI: 10.3390/molecules27217419] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 08/15/2023] Open
Abstract
Coffee is a very popular beverage worldwide. However, its composition and characteristics are affected by a number of factors, such as geographical and botanical origin, harvesting and roasting conditions, and brewing method used. As coffee consumption rises, the demands on its high quality and authenticity naturally grows as well. Unfortunately, at the same time, various tricks of coffee adulteration occur more frequently, with the intention of quick economic profit. Many analytical methods have already been developed to verify the coffee authenticity, in which the high-performance liquid chromatography (HPLC) plays a crucial role, especially thanks to its high selectivity and sensitivity. Thus, this review summarizes the results of targeted and non-targeted HPLC analysis of coffee-based products over the last 10 years as an effective tool for determining coffee composition, which can help to reveal potential forgeries and non-compliance with good manufacturing practice, and subsequently protects consumers from buying overpriced low-quality product. The advantages and drawbacks of the targeted analysis are specified and contrasted with those of the non-targeted HPLC fingerprints, which simply consider the chemical profile of the sample, regardless of the determination of individual compounds present.
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Affiliation(s)
| | - Lenka Česlová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, CZ-53210 Pardubice, Czech Republic
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Forzato C, Nitti P. New Diterpenes with Potential Antitumoral Activity Isolated from Plants in the Years 2017-2022. PLANTS (BASEL, SWITZERLAND) 2022; 11:2240. [PMID: 36079622 PMCID: PMC9460660 DOI: 10.3390/plants11172240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 07/29/2022] [Accepted: 08/16/2022] [Indexed: 06/15/2023]
Abstract
Diterpenes represent a wider class of isoprenoids, with more than 18,000 isolated compounds, and are present in plants, fungi, bacteria, and animals in both terrestrial and marine environments. Here, we report on the fully characterised structures of 251 new diterpenes, isolated from higher plants and published from 2017, which are shown to have antitumoral activity. An overview on the most active compounds, showing IC50 < 20 μM, is provided for diterpenes of different classes. The most active compounds were extracted from 29 different plant families; particularly, Euphorbiaceae (69 compounds) and Lamiaceae (54 compounds) were the richest sources of active compounds. A better activity than the positive control was obtained with 33 compounds against the A549 cell line, 28 compounds against the MCF-7 cell line, 9 compounds against the HepG2 cell line, 8 compounds against the Hep3B cell line, 19 compounds against the SMMC-7721 cell line, 9 compounds against the HL-60 cell line, 24 compounds against the SW480 cell line, and 19 compounds against HeLa.
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Natural Intervarietal Hybrids of Coffea canephora Have a High Content of Diterpenes. BEVERAGES 2021. [DOI: 10.3390/beverages7040077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present investigation characterized the diterpene profile of Coffea canephora coffees, which are natural intervarietal hybrids of Conilon and Robusta. The impact of genetic diversity and environment on these compounds was also evaluated. Five genotypes (clones 03, 05, 08, 25, and 66) from six growing sites in the State of Rondônia in the western Amazon (Alto Alegre dos Parecis, São Miguel do Guaporé, Nova Brasilândia do Oeste, Porto Velho, Rolim de Moura, and Alto Paraíso) were analyzed. The contents of kahweol, cafestol, and 16-O-methylcafestol in light-medium roasted coffees were assessed by UPLC. Data were analyzed by ANOVA and Tukey’s test (p ≤ 0.05). The contents of cafestol and 16-O-methylcafestol ranged from 96 to 457 mg 100 g−1 and 75 to 433 mg 100 g−1, respectively. As for kahweol, from absence up to contents of 36.9 mg 100 g−1 was observed. The diterpene profile was dependent on genetics, growing site, and the interaction between these factors. A higher variability was observed for kahweol contents. The natural intervarietal hybrid coffees stood out for their high contents of diterpenes and increased frequency of kahweol presence (77% of the samples).
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Dissecting coffee seeds metabolome in context of genotype, roasting degree, and blending in the Middle East using NMR and GC/MS techniques. Food Chem 2021; 373:131452. [PMID: 34731792 DOI: 10.1016/j.foodchem.2021.131452] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Revised: 10/19/2021] [Accepted: 10/19/2021] [Indexed: 12/14/2022]
Abstract
With a favored taste and various bioactivities, coffee has been consumed as a daily beverage worldwide. The current study presented a multi-faceted comparative metabolomics approach dissecting commercially available coffee products in the Middle East region for quality assessment and functional food purposes using NMR and GC/MS platforms. NMR metabolites fingerprinting led to identification of 18 metabolites and quantification (qNMR) of six prominent markers for standardization purposes. An increase of β-ethanolamine (MEA) reported for the first time, 5-(hydroxymethyl) furfural (5-HMF), concurrent with a reduction in chlorogenic acid, kahweol, and sucrose levels post roasting as revealed using multivariate data analyses (MVA). The diterpenes kahweol and cafestol were identified in green and roasted Coffea arabica, while 16-O-methyl cafestol in roasted C. robusta. Moreover, GC/MS identified a total of 143 metabolites belonging to 15 different chemical classes, with fructose found enriched in green C. robusta versus fatty acids abundance, i.e., palmitic and stearic acids in C. arabica confirming NMR results. These potential results aided to identify novel quality control attributes, i.e., ethanolamine, for coffee in the Middle East region and have yet to be confirmed in other coffee specimens.
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Research Progress of NMR in Natural Product Quantification. Molecules 2021; 26:molecules26206308. [PMID: 34684890 PMCID: PMC8541192 DOI: 10.3390/molecules26206308] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 10/11/2021] [Accepted: 10/15/2021] [Indexed: 12/17/2022] Open
Abstract
In the fields of medicine and health, traditional high-performance liquid chromatography or UV-visible spectrophotometry is generally used for substance quantification. However, over time, nuclear magnetic resonance spectroscopy (NMR) has gradually become more mature. Nuclear magnetic resonance spectroscopy has certain advantages in the quantitative analysis of substances, such as being nondestructive, having a high flux and short analysis time. Nuclear magnetic resonance spectroscopy has been included in the pharmacopoeiae of various countries. In this paper, the principle of nuclear magnetic resonance spectroscopy and the recent progress in the quantitative study of natural products by NMR are reviewed, and its application in the quantitative study of natural products is proposed. At the same time, the problems of using NMR alone to quantify natural products are summarized and corresponding suggestions are put forward.
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Non-targeted high-performance liquid chromatography with ultraviolet and fluorescence detection fingerprinting for the classification, authentication, and fraud quantitation of instant coffee and chicory by multivariate chemometric methods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111646] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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18
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Coffee beyond the cup: analytical techniques used in chemical composition research—a review. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03679-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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19
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Burton IW, Martinez Farina CF, Ragupathy S, Arunachalam T, Newmaster S, Berrué F. Quantitative NMR Methodology for the Authentication of Roasted Coffee and Prediction of Blends. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14643-14651. [PMID: 33252222 DOI: 10.1021/acs.jafc.0c06239] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In response to the need from the food industry for new analytical solutions, a fit-for-purpose quantitative 1H NMR methodology was developed to authenticate pure coffee (100% arabica or robusta) as well as predict the percentage of robusta in blends through the study of 292 roasted coffee samples in triplicate. Methanol was chosen as the extraction solvent, which led to the quantitation of 12 coffee constituents: caffeine, trigonelline, 3- and 5-caffeoylquinic acid, lipids, cafestol, nicotinic acid, N-methylpyridinium, formic acid, acetic acid, kahweol, and 16-O-methylcafestol. To overcome the chemical complexity of the methanolic extract, quantitative analysis was performed using a combination of traditional integration and spectral deconvolution methods. As a result, the proposed methodology provides a systematic methodology and a linear regression model to support the classification of known and unknown roasted coffees and their blends.
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Affiliation(s)
- Ian W Burton
- Aquatic and Crop Resources Development Research Center, National Research Council of Canada, 1411 Oxford Street, Halifax, Nova Scotia B3H 3Z1, Canada
| | - Camilo F Martinez Farina
- Aquatic and Crop Resources Development Research Center, National Research Council of Canada, 1411 Oxford Street, Halifax, Nova Scotia B3H 3Z1, Canada
| | - Subramanyam Ragupathy
- NHP Research Alliance, College of Biological Sciences, University of Guelph, Guelph, Ontario N1G 4T2, Canada
| | | | - Steve Newmaster
- NHP Research Alliance, College of Biological Sciences, University of Guelph, Guelph, Ontario N1G 4T2, Canada
| | - Fabrice Berrué
- Aquatic and Crop Resources Development Research Center, National Research Council of Canada, 1411 Oxford Street, Halifax, Nova Scotia B3H 3Z1, Canada
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20
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Guercia E, Colomban S, Navarini L. 16-O-Methylated diterpenes in green Coffea arabica: ultra-high-performance liquid chromatography-tandem mass spectrometry method optimization and validation. JOURNAL OF MASS SPECTROMETRY : JMS 2020; 55:e4636. [PMID: 32767433 DOI: 10.1002/jms.4636] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 07/21/2020] [Accepted: 07/26/2020] [Indexed: 06/11/2023]
Abstract
Coffee diterpenes are the main constituents of the coffee oil unsaponifiable fraction. The three most important diterpenes are cafestol, kahweol, and 16-O-methylcafestol (16-OMC), and they are produced, except for cafestol, only by plants of the Coffea genus. Recently, in addition to these three major diterpenes, another 16-O-methylated diterpene (16-O-methylkahweol: 16-OMK) has been identified and quantified, for the first time, in Robusta coffee. For many years, 16-OMC has been considered present exclusively in Robusta, and so it has been reputed an excellent authenticity marker for the presence of Robusta in coffee products. For its quantification, nuclear magnetic resonance (NMR) has proved very useful when compared with other methods. Quite recently, the detection of very low levels of the two 16-O-methylated diterpenes (16-OMD) 16-OMC and 16-OMK in roasted Arabica was reported. This finding makes the use of NMR methods in 16-OMD quantification in Arabica coffee particularly challenging in view of both the trace amounts of 16-OMD and the impossibility to discriminate between 16-OMC and 16-OMK. The ultra-high performance liquid chromatography mass spectrometry (UHPLC-MS) method, already used to detect 16-OMC and 16-OMK in Arabica roasted coffee, is then more suitable for quantitative analyses. Up to now however, no quantification of coffee 16-OMD via ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) has been carried out; this largely stimulated the present study. For the first time, a simple procedure for the quantitative detection of 16-OMD in Arabica coffee has been developed, and as far as 16-OMC is concerned, fully validated in terms of specificity, linearity, concentration range, limit of detection (LOD), limit of quantification (LOQ), and repeatability following the criteria specified in the EU Commission Decision 2002/675/EC. This method proved to be very specific and sensitive. In order to avoid the chemical complexity generated by the roasting process, the method was optimized and validated on several green Arabica samples from different geographical origins.
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Affiliation(s)
- Elena Guercia
- Aromalab illycaffè SpA, Area Science Park, Trieste, Italy
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21
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Portaluri V, Thomas F, Guyader S, Jamin E, Bertrand B, Remaud GS, Schievano E, Mammi S, Guercia E, Navarini L. Limited genotypic and geographic variability of 16-O-methylated diterpene content in Coffea arabica green beans. Food Chem 2020; 329:127129. [PMID: 32497844 DOI: 10.1016/j.foodchem.2020.127129] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 05/20/2020] [Accepted: 05/22/2020] [Indexed: 11/28/2022]
Abstract
The acknowledged marker of Robusta coffee, 16-O-methylcafestol (16-OMC), can be quantified by NMR as a mixture with 16-O-methylkahweol (16-OMK), which accounts for approximately 10% of the mixture. In the present study, we detected and quantified 16-O-methylated diterpenes (16-OMD) in 248 samples of green Coffea arabica beans by NMR. We did not observe any differences between genotypes introgressed by chromosomal fragments of Robusta and non-introgressed genotypes. Environmental effects suggesting a possible protective role of 16-OMD for adaptation, as well as genotypic effects that support a high heritability of this trait were observed. Altogether, our data confirmed the presence of 16-OMD in green Arabica at a level approximately 1.5% that of a typical Robusta, endorsing the validity of 16-OMD as a marker for the presence of Robusta.
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Affiliation(s)
- Vincent Portaluri
- Eurofins Analytics France, 9 rue Pierre Adolphe Bobierre, B.P. 42301, F-44323 NANTES Cedex 3, France
| | - Freddy Thomas
- Eurofins Analytics France, 9 rue Pierre Adolphe Bobierre, B.P. 42301, F-44323 NANTES Cedex 3, France.
| | - Sophie Guyader
- Eurofins Analytics France, 9 rue Pierre Adolphe Bobierre, B.P. 42301, F-44323 NANTES Cedex 3, France
| | - Eric Jamin
- Eurofins Analytics France, 9 rue Pierre Adolphe Bobierre, B.P. 42301, F-44323 NANTES Cedex 3, France
| | - Benoit Bertrand
- CIRAD, UMR IPME, F-34398 Montpellier, France; UMR IPME, Univ Montpellier, CIRAD, IRD, F-34398 Montpellier, France
| | - Gérald S Remaud
- EBSI Team, Interdisciplinary Chemistry: Synthesis, Analysis, Modelling (CEISAM), University of Nantes-CNRS UMR 6230, 2 rue de la Houssinière, BP 92208, F-44322 Nantes cedex 3, France
| | - Elisabetta Schievano
- Department of Chemical Sciences, University of Padova, Via Marzolo 1, 35131 Padova, Italy
| | - Stefano Mammi
- Department of Chemical Sciences, University of Padova, Via Marzolo 1, 35131 Padova, Italy
| | - Elena Guercia
- illycaffè S.p.A, Via Flavia 110, 34147 Trieste, Italy
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22
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Saputri M, Lioe HN, Wijaya CH. PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2020. [DOI: 10.6066/jtip.2020.31.1.76] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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23
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Moeenfard M, Alves A. New trends in coffee diterpenes research from technological to health aspects. Food Res Int 2020; 134:109207. [PMID: 32517949 DOI: 10.1016/j.foodres.2020.109207] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 03/09/2020] [Accepted: 03/28/2020] [Indexed: 01/03/2023]
Abstract
The coffee oil is rich in diterpenes, mainly cafestol and kahweol, which are predominantly present in the esterified form with different fatty acids. Despite their beneficial effects including anti-angiogenic and anti-carcinogenic properties, they have been also associated with negative consequences such as elevation of blood cholesterol. Considering the coffee, it is an important human beverage with biological effects, including potentially health benefits or risks. Therefore, it may have important public health implications due to its widespread massive consumption, with major incidence in the varieties Arabica and Robusta. According to literatures, cafestol (182-1308 mg/100 g), kahweol (0-1265 mg/100 g) and 16-O-methycafestol (0-223 mg/100 g) are the main diterpenes in green and roasted coffee beans. Nevertheless, the coffee species, genetic background, and technological parameters like roasting and brewing have a clear effect on coffee diterpene content. Besides that, bibliographic data indicated that limited studies have specifically addressed the recent analytical techniques used for determination of this class of compounds, being HPLC and GC the most common approaches. For these reasons, this review aimed to actualize the occurrence and the profile of diterpenes in coffee matrices, focusing on the effect of species, roasting and brewing and on the other hand, introduce the current state on knowledge regarding coffee diterpenes determination which are nowadays highly regarded and widely used. In general, since diterpenes exhibit different health effects depending on their consumption dosage, several parameters needs to be carefully analyzed and considered when comparing the results.
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Affiliation(s)
- Marzieh Moeenfard
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Square, PO Box: 9177948944, Mashhad, Iran.
| | - Arminda Alves
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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24
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Interaction of the Coffee Diterpenes Cafestol and 16- O-Methyl-Cafestol Palmitates with Serum Albumins. Int J Mol Sci 2020; 21:ijms21051823. [PMID: 32155814 PMCID: PMC7084878 DOI: 10.3390/ijms21051823] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 02/28/2020] [Accepted: 03/03/2020] [Indexed: 01/02/2023] Open
Abstract
The main coffee diterpenes cafestol, kahweol, and 16-O-methylcafestol, present in the bean lipid fraction, are mostly esterified with fatty acids. They are believed to induce dyslipidaemia and hypercholesterolemia when taken with certain types of coffee brews. The study of their binding to serum albumins could help explain their interactions with biologically active xenobiotics. We investigated the interactions occurring between cafestol and 16-O-methylcafestol palmitates with Bovine Serum Albumin (BSA), Human Serum Albumin (HSA), and Fatty Free Human Serum Albumin (ffHSA) by means of circular dichroism and fluorimetry. Circular Dichroism (CD) revealed a slight change (up to 3%) in the secondary structure of fatty-free human albumin in the presence of the diterpene esters, suggesting that the aliphatic chain of the palmitate partly occupies one of the fatty acid sites of the protein. A warfarin displacement experiment was performed to identify the binding site, which is probably close but not coincident with Sudlow site I, as the affinity for warfarin is enhanced. Fluorescence quenching titrations revealed a complex behaviour, with Stern–Volmer constants in the order of 103–104 Lmol−1. A model of the HSA-warfarin-cafestol palmitate complex was obtained by docking, and the most favourable solution was found with the terpene palmitate chain inside the FA4 fatty acid site and the cafestol moiety fronting warfarin at the interface with site I.
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25
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Okaru AO, Scharinger A, Rajcic de Rezende T, Teipel J, Kuballa T, Walch SG, Lachenmeier DW. Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener). Foods 2020; 9:E47. [PMID: 31947906 PMCID: PMC7023380 DOI: 10.3390/foods9010047] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 12/23/2019] [Accepted: 01/01/2020] [Indexed: 11/16/2022] Open
Abstract
Monitoring coffee quality as a means of detecting and preventing economically motivated fraud is an important aspect of international commerce today. Therefore, there is a compelling need for rapid high throughput validated analytical techniques such as quantitative proton nuclear magnetic resonance (NMR) spectroscopy for screening and authenticity testing. For this reason, we sought to validate an 1H NMR spectroscopic method for the routine screening of coffee for quality and authenticity. A factorial experimental design was used to investigate the influence of the NMR device, extraction time, and nature of coffee on the content of caffeine, 16-O-methylcafestol (OMC), kahweol, furfuryl alcohol, and 5-hydroxymethylfurfural (HMF) in coffee. The method was successfully validated for specificity, selectivity, sensitivity, and linearity of detector response. The proposed method produced satisfactory precision for all analytes in roasted coffee, except for kahweol in canephora (robusta) coffee. The proposed validated method may be used for routine screening of roasted coffee for quality and authenticity control (i.e., arabica/robusta discrimination), as its applicability was demonstrated during the recent OPSON VIII Europol-Interpol operation on coffee fraud control.
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Affiliation(s)
- Alex O. Okaru
- Department of Pharmaceutical Chemistry, University of Nairobi, P.O. Box 19676-00202 Nairobi, Kenya;
| | - Andreas Scharinger
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany; (A.S.); (T.R.d.R.); (J.T.); (T.K.); (S.G.W.)
| | - Tabata Rajcic de Rezende
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany; (A.S.); (T.R.d.R.); (J.T.); (T.K.); (S.G.W.)
| | - Jan Teipel
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany; (A.S.); (T.R.d.R.); (J.T.); (T.K.); (S.G.W.)
| | - Thomas Kuballa
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany; (A.S.); (T.R.d.R.); (J.T.); (T.K.); (S.G.W.)
| | - Stephan G. Walch
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany; (A.S.); (T.R.d.R.); (J.T.); (T.K.); (S.G.W.)
| | - Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany; (A.S.); (T.R.d.R.); (J.T.); (T.K.); (S.G.W.)
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26
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Consonni R, Cagliani LR. The potentiality of NMR-based metabolomics in food science and food authentication assessment. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:558-578. [PMID: 30447115 DOI: 10.1002/mrc.4807] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 11/09/2018] [Accepted: 11/11/2018] [Indexed: 06/09/2023]
Abstract
In the last years, there was an increasing interest on nuclear magnetic resonance (NMR) spectroscopy, whose applications experienced an exponential growth in several research fields, particularly in food science. NMR was initially developed as the elective technique for structure elucidation of single molecules and nowadays is playing a dominant role in complex mixtures investigations. In the era of the "omics" techniques, NMR was rapidly enrolled as one of the most powerful methods to approach metabolomics studies. Its use in analytical routines, characterized by rapid and reproducible measurements, would provide the identification of a wide range of chemical compounds simultaneously, disclosing sophisticated frauds or addressing the geographical origin, as well as revealing potential markers for other authentication purposes. The great economic value of high-quality or guaranteed foods demands highly detailed characterization to protect both consumers and producers from frauds. The present scenario suggests metabolomics as the privileged approach of modern analytical studies for the next decades. The large potentiality of high-resolution NMR techniques is here presented through specific applications and using different approaches focused on the authentication process of some foods, like tomato paste, saffron, honey, roasted coffee, and balsamic and traditional balsamic vinegar of Modena, with a particular focus on geographical origin characterization, ageing determination, and fraud detection.
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Affiliation(s)
- Roberto Consonni
- National Research Council, Institute for Macromolecular Studies (ISMAC), Lab. NMR, v. Corti 12, Milan, 20133, Italy
| | - Laura Ruth Cagliani
- National Research Council, Institute for Macromolecular Studies (ISMAC), Lab. NMR, v. Corti 12, Milan, 20133, Italy
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27
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Kalschne DL, Viegas MC, De Conti AJ, Corso MP, Benassi MDT. Effect of steam treatment on the profile of bioactive compounds and antioxidant activity of defective roasted coffee (Coffea canephora). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.080] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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28
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Hatzakis E. Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review. Compr Rev Food Sci Food Saf 2018; 18:189-220. [PMID: 33337022 DOI: 10.1111/1541-4337.12408] [Citation(s) in RCA: 135] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 09/28/2018] [Accepted: 10/18/2018] [Indexed: 12/15/2022]
Abstract
Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.
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Affiliation(s)
- Emmanuel Hatzakis
- Dept. of Food Science and Technology, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A.,Foods for Health Discovery Theme, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A
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29
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Williamson K, Hatzakis E. NMR analysis of roasted coffee lipids and development of a spent ground coffee application for the production of bioplastic precursors. Food Res Int 2018; 119:683-692. [PMID: 30884704 DOI: 10.1016/j.foodres.2018.10.046] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 10/09/2018] [Accepted: 10/12/2018] [Indexed: 11/29/2022]
Abstract
Multinuclear and multidimensional NMR spectroscopy was applied as a robust and rapid tool for the analysis of several classes of non-polar compounds in roasted coffee beans, coffee beverage and spent coffee grounds. In addition to various fatty acids, other compounds found in roasted coffee lipids, include oxidation and hydrolysis products, terpenes, sterols, and phospholipids. Spent coffee grounds have a similar fatty acid composition with roasted coffee beans and they are rich in Cafestol and Kawheol, which appear as esters of fatty acids. Triglycerides extracted from coffee waste using a green chemistry approach, based on supercritical CO2 extraction, are promising candidates for the production of bioplastics. Bioplastic precursors were produced using an in situ solvent-free epoxidation process and the reaction monitoring was performed using NMR spectroscopy.
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Affiliation(s)
- Kathryn Williamson
- Department of Food Science and Technology, The Ohio State University, Parker Building, 2015 Fyffe Rd, Columbus, OH, United States.
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, Parker Building, 2015 Fyffe Rd, Columbus, OH, United States; Foods for Health Discovery Theme, The Ohio State University, United States.
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30
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Novaes FJM, Itabaiana Junior I, Sutili FK, Marriott PJ, Bizzo HR, Aquino Neto FRD, Souza ROMAD, Rezende CM. Lipase-catalysed esters synthesis of cafestol and kahweol. Food Chem 2018; 259:226-233. [PMID: 29680048 DOI: 10.1016/j.foodchem.2018.03.111] [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] [Received: 08/27/2017] [Revised: 03/14/2018] [Accepted: 03/25/2018] [Indexed: 12/14/2022]
Abstract
Cafestol and kahweol (C&K), two coffee diterpene alcohols with structural similarity which exhibit anticarcinogenic effects, were isolated from green coffee Arabica beans, followed by their lipase-catalysed esterification and purification by preparative high-performance liquid chromatography (HPLC). The isolation and enzymatic synthesis parameters of C&K esters were studied, with the latter optimised by a Central Composite Design; both procedures were monitored by gas chromatography. Scale up and improved isolation conditions resulted in 1.29 g of C&K, with 98% purity from 300 g of green Arabica beans. The highest C&K ester yields were observed using an alcohol:fatty acid molar ratio of 1:5, 73.3 mg mL-1 of CAL-B enzyme, 70 °C and 240 rpm for 3 days in toluene, leading to 85-88% conversion among a variety of tested C&K esters, including n-C14:0-C20:0, C18:1, C18:2 and C18:3.
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Affiliation(s)
- Fábio Junior Moreira Novaes
- Universidade Federal do Rio de Janeiro, Instituto de Química, Laboratório de Análise de Aromas, Avenida Athos da Silveira Ramos, 149, Bloco A, Sala 626, Rio de Janeiro, RJ 21941-895, Brazil; Universidade Federal do Rio de Janeiro, Instituto de Química, LADETEC, Avenida Horacio Macedo, 1281, Rio de Janeiro, RJ 21941-598, Brazil.
| | - Ivaldo Itabaiana Junior
- Universidade Federal do Rio de Janeiro, Escola de Química, Departamento de Engenharia Bioquímica, Avenida Athos da Silveira Ramos, Bloco E, Sala E203, Rio de Janeiro, RJ 21941-909, Brazil.
| | - Felipe Korbus Sutili
- Universidade Estadual Paulista - Campus Botucatu, Departamento de Engenharia de Bioprocessos e Biotecnologia, Rua José Barbosa de Barros, 1780, Lageado, SP 18610 307, Brazil.
| | - Philip John Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia.
| | - Humberto Ribeiro Bizzo
- Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, Rio de Janeiro, RJ 23020-470, Brazil.
| | - Francisco Radler de Aquino Neto
- Universidade Federal do Rio de Janeiro, Instituto de Química, LADETEC, Avenida Horacio Macedo, 1281, Rio de Janeiro, RJ 21941-598, Brazil.
| | - Rodrigo Octávio Mendonça Alves de Souza
- Universidade Federal do Rio de Janeiro, Instituto de Química, Laboratório de Biocatálise e Síntese Orgânica, Avenida Athos da Silveira Ramos, 149, Rio de Janeiro, RJ 21941-895, Brazil.
| | - Claudia Moraes Rezende
- Universidade Federal do Rio de Janeiro, Instituto de Química, Laboratório de Análise de Aromas, Avenida Athos da Silveira Ramos, 149, Bloco A, Sala 626, Rio de Janeiro, RJ 21941-895, Brazil.
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31
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Gunning Y, Defernez M, Watson AD, Beadman N, Colquhoun IJ, Le Gall G, Philo M, Garwood H, Williamson D, Davis AP, Kemsley EK. 16-O-methylcafestol is present in ground roast Arabica coffees: Implications for authenticity testing. Food Chem 2017; 248:52-60. [PMID: 29329870 PMCID: PMC5774150 DOI: 10.1016/j.foodchem.2017.12.034] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 11/20/2017] [Accepted: 12/10/2017] [Indexed: 11/29/2022]
Abstract
Lipophilic extracts of ground roast Arabica coffees were authenticated by benchtop NMR. Small amounts of esterified 16-O-methylcafestol were found in Arabica coffees. The compound identity was confirmed by NMR and MS experiments. 16-OMC remains a useful marker for non-Arabicas as these contain much higher amounts. 6 out of 60 retail Arabicas contained significant amounts of non-Arabica species.
High-field and low-field proton NMR spectroscopy were used to analyse lipophilic extracts from ground roast coffees. Using a sample preparation method that produced concentrated extracts, a small marker peak at 3.16 ppm was observed in 30 Arabica coffees of assured origin. This signal has previously been believed absent from Arabicas, and has been used as a marker for detecting adulteration with robusta. Via 2D 600 MHz NMR and LC-MS, 16-O-methylcafestol and 16-O-methylkahweol were detected for the first time in Arabica roast coffee and shown to be responsible for the marker peak. Using low-field NMR, robusta in Arabica could be detected at levels of the order of 1–2% w/w. A surveillance study of retail purchased “100% Arabica” coffees found that 6 out of 60 samples displayed the 3.16 ppm marker signal to a degree commensurate with adulteration at levels of 3–30% w/w.
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Affiliation(s)
- Yvonne Gunning
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - Marianne Defernez
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - Andrew D Watson
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - Niles Beadman
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - Ian J Colquhoun
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - Gwénaëlle Le Gall
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - Mark Philo
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - Hollie Garwood
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - David Williamson
- Oxford Instruments, Tubney Woods, Abingdon, Oxford OX13 5QX, UK.
| | - Aaron P Davis
- Royal Botanic Gardens (RBG), Kew, Richmond, Surrey TW9 3AE, UK.
| | - E Kate Kemsley
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
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Oellig C, Radovanovic J. Screening for 16- O -methylcafestol in roasted coffee by high-performance thin-layer chromatography–fluorescence detection – Determination of Coffea canephora admixtures to Coffea arabica. J Chromatogr A 2017; 1525:173-180. [DOI: 10.1016/j.chroma.2017.10.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Accepted: 10/10/2017] [Indexed: 12/01/2022]
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