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Del Rio B, Fernandez M, Redruello B, Ladero V, Alvarez MA. New insights into the toxicological effects of dietary biogenic amines. Food Chem 2024; 435:137558. [PMID: 37783126 DOI: 10.1016/j.foodchem.2023.137558] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 09/07/2023] [Accepted: 09/19/2023] [Indexed: 10/04/2023]
Abstract
Biogenic amines (BA) are molecules with biological functions, which can accumulate at toxic concentrations in foods. Several microorganisms have been identified as responsible for their accumulation at elevated concentrations. Histamine, tyramine and putrescine are the BA most commonly found at highest concentrations. The ingestion of food containing high BA concentrations leads to intoxication with symptoms depending on the BA and the amount consumed. Moreover, there is evidence of synergy between different BA, something of toxicological importance given that some foods accumulate different BA. This work reviews the BA toxic effects and examines recent discoveries regarding their synergy, cytotoxicity and genotoxicity. These advances in the toxicological consequences of ingesting BA contaminated foods support the need to regulate their presence in foods to preserve the consumer's health. However, more research efforts -focused on the establishment of risk assessments- are needed to reach a consensus in their limits in different food matrices.
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Affiliation(s)
- Beatriz Del Rio
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
| | - María Fernandez
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
| | - Begoña Redruello
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
| | - Victor Ladero
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain.
| | - Miguel A Alvarez
- Department of Dairy Product Technology and Biotechnology, Dairy Research Institute, IPLA, CSIC, Villaviciosa, Spain; Health Research Institute in the Principality of Asturias (ISPA), Oviedo, Spain
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2
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Mollakhalili-Meybodi N, Tahmouzi S, Javanmardi F, Nematollahi A, Mousavi Khaneghah A. Potentially toxic elements (PTEs) in coffee: a comprehensive review of toxicity, prevalence, and analytical techniques. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:367-384. [PMID: 36413627 DOI: 10.1080/09603123.2022.2149712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 11/14/2022] [Indexed: 06/16/2023]
Abstract
Coffee is one of the most popular non-alcoholic beverages, consumed as a raw material in different food sectors. The popularity of coffee is induced by its pleasant flavor, taste, and highly nutritious nature. However, the absorption of potentially toxic elements (PTEs) through preharvest, harvesting, and post-harvest stages makes it a potentially rich source. Essential elements are potentially toxic at a higher concentration than required for the human body to work. PTEs intake through food systems may lead to health risks, including mutagenicity, teratogenicity, carcinogenicity, and embryotoxic effects. Different analytical techniques such as spectroscopy, electromigration, and electrochemical. are used for PTEs content determination of coffee. Considering the importance of PTEs in human health and the worldwide popularity of coffee, their monitoring of coffee is crucial. Therefore, this study is aimed to investigate the classification, prevalence, and determination techniques of PTEs in different coffee types.
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Affiliation(s)
- Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Sima Tahmouzi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Fardin Javanmardi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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3
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Yildirim S, Demir E, Gok I, Aboul-Enein HY. Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1933-1943. [PMID: 37206418 PMCID: PMC10188868 DOI: 10.1007/s13197-022-05460-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/15/2022] [Accepted: 04/03/2022] [Indexed: 05/21/2023]
Abstract
Coffee is a complex mixture of chemicals, which provide biologically active compounds with various health benefits. The some biologically active compounds arising from both its natural structure and formed after processing were determined as an antioxidant capacity of coffee beverages. In this study, we aimed to determine how roasting levels of Arabica coffee seed (light, medium, dark) and three brewing techniques-decoction methods (Turkish coffee), infusion method (filter coffee) and pressure methods (Espresso)-affect total antioxidant capacity in a cup of coffee beverage by electrochemical methods such as square wave stripping voltammetry (SWSV), differential pulse stripping voltammetry (DPSV) and cyclic voltammetry (CV). Antioxidant capacities of the coffee samples in terms of the equivalent amounts were determined according to standard oxidation peaks of rutin and caffeic acid. The highest antioxidant capacity was found in espresso coffee prepared at light roasting coffee seeds as equivalent the routine and caffeic at 9.4 ± 0.2 g/L and 19.7 ± 0.7 g/L, respectively with SWSV on a carbon paste electrode. As a result, SWSV, DPSV and CV voltammetric methods, fast, reliable, fully validated and without any pretreatment are alternative to conventional analytical methods to evaluation antioxidant values in any food samples.
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Affiliation(s)
- Sevinc Yildirim
- Department of Gastronomy, Faculty of Applied Sciences, İstanbul Okan University, Istanbul, 34959 Turkey
| | - Ersin Demir
- Deparment of Analytical Chemistry, Faculty of Pharmacy, Afyonkarahisar University of Health Sciences, Aftonkarahisar, 03200 Turkey
| | - Ilkay Gok
- Department of Gastronomy, Faculty of Applied Sciences, İstanbul Okan University, Istanbul, 34959 Turkey
| | - Hassan Y Aboul-Enein
- Pharmaceutical and Medicinal Chemistry Department, Pharmaceutical and Drug Industries Research Division, National Research Center, Cairo, 12622 Egypt
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4
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Bozbaş SK, Ünügül T. The use of Turkish coffee waste as a polymeric adsorbent for methyl orange adsorption from aqueous solutions. RESEARCH ON CHEMICAL INTERMEDIATES 2023. [DOI: 10.1007/s11164-023-05002-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Andersen JE, Moemedi K, Katse K. The principle of pooled calibrations delivers full correspondence between uncertainties of measurements of Na, Mg and Ni when determined using HR-CS FAAS. Heliyon 2023; 9:e13562. [PMID: 36846684 PMCID: PMC9947278 DOI: 10.1016/j.heliyon.2023.e13562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/10/2023] Open
Abstract
Methods for determination of elements in various types of samples are generally considered to be very precise and highly accurate. For reliable analysis of elements Na, Mg and Ni in food samples is it worthwhile to perform an extensive method validation of high-resolution continuum source flame atomic absorption spectrometry (HR-CS FAAS) according to the principle of pooled calibrations (PoPC). Under routine laboratory conditions of analysis, elevated levels of relative uncertainty of measurement reaching values of more than 50% were detected, which jeopardized the validity of results, even when the measurements in the present study were performed with samples of tap water and borehole water. Comparison of relative uncertainties with corresponding literature results indicates that sample-signal differences may be due to detector noise rather than specimen variations.
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Jeszka-Skowron M, Frankowski R, Zgoła-Grześkowiak A, Płatkiewicz J. Comprehensive Analysis of Metabolites in Brews Prepared from Naturally and Technologically Treated Coffee Beans. Antioxidants (Basel) 2022; 12:antiox12010095. [PMID: 36670958 PMCID: PMC9855040 DOI: 10.3390/antiox12010095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/25/2022] [Accepted: 12/29/2022] [Indexed: 01/04/2023] Open
Abstract
Coffee is one of the most popular beverages in the world. Therefore, this study analyzed 49 coffee samples of Arabica and Robusta species of different geographical origins and the treatment of beans including three degrees of roasting with the use of LC-MS/MS. This is the first study to present a comprehensive analysis of Kopi Luwak coffee brew metabolites in comparison to fully washed coffees and the drying post-harvest treatment of Arabica or Robusta coffee brews. Kopi Luwak showed higher levels of caffeine and theophylline in comparison to the analyzed washed and unwashed Arabica coffees, as well as a different proportion of caffeoylquinic isomers. There was no difference between Kopi Luwak and other Arabica coffees in terms of the concentration of vitamin B3, amines, and phenolic acids. This was confirmed in PCA. The steaming and roasting of beans as well as the addition of black beans influence the concentration of 4-CQA and the nicotinic, ferulic, and quinic acids content.
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Yildirim S, Demir E, Gok I, Tokusoglu O. Use of electrochemical techniques for determining the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on total antioxidant capacity of coffee beverage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16626] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sevinc Yildirim
- Department of Gastronomy, Faculty of Applied Sciences İstanbul Okan University Istanbul, 34959 Turkey
| | - Ersin Demir
- Department of Analytical Chemistry, Faculty of Pharmacy Afyonkarahisar Health Sciences University Afyonkarahisar, 03200 Turkey
| | - Ilkay Gok
- Department of Gastronomy, Faculty of Applied Sciences İstanbul Okan University Istanbul, 34959 Turkey
| | - Ozlem Tokusoglu
- Department of Food Engineering Celal Bayar University Manisa Turkey
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Gunel Z, Parlak A, Adsoy M, Topuz A. Physicochemical Properties and Storage Stability of Turkish Coffee Fortified with Apricot Kernel Powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zehra Gunel
- Konya Food and Agriculture University Faculty of Engineering and Architecture Department of Food Engineering Konya Turkey
- Akdeniz University Faculty of Engineering Department of Food Engineering Antalya Turkey
| | - Aysegul Parlak
- Akdeniz University Faculty of Engineering Department of Food Engineering Antalya Turkey
| | - Mehmet Adsoy
- Akdeniz University Faculty of Engineering Department of Food Engineering Antalya Turkey
| | - Ayhan Topuz
- Akdeniz University Faculty of Engineering Department of Food Engineering Antalya Turkey
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Update on Biogenic Amines in Fermented and Non-Fermented Beverages. Foods 2022; 11:foods11030353. [PMID: 35159503 PMCID: PMC8834261 DOI: 10.3390/foods11030353] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/20/2022] [Accepted: 01/22/2022] [Indexed: 01/12/2023] Open
Abstract
The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drinks, taking in account the health impact on some consumers that represent categories at risk for a deficient metabolic activity or assuming inhibiting drugs. The most important tool to avoid their adverse effects is based on prevention through the selection of lactic acid bacteria with low decarboxylating activity or good manufacturing practices hurdling the favoring conditions on biogenic amines' production.
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Olechno E, Puścion-Jakubik A, Socha K, Zujko ME. Coffee Infusions: Can They Be a Source of Microelements with Antioxidant Properties? Antioxidants (Basel) 2021; 10:antiox10111709. [PMID: 34829580 PMCID: PMC8614647 DOI: 10.3390/antiox10111709] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 10/22/2021] [Accepted: 10/25/2021] [Indexed: 01/31/2023] Open
Abstract
Coffee is a beverage that is very popular all over the world. Its pro-health effect has been demonstrated in many publications. This drink can counteract the effects of oxidative stress thanks to its antioxidant properties. The aim of this study was to collect data on the content of microelements with antioxidant activity (manganese, zinc, copper, iron) in coffee infusions, taking into account various factors. The study considered publications from the years 2000–2020 found in Google Scholar and PubMed databases. It was noted that coffee can provide up to 13.7% of manganese requirements per serving, up to 4.0% and 3.1% of zinc requirements for women and men, up to 2.7% and 2.1% of copper requirements for women and men, and up to 0.4% and 0.6% of iron requirements for women and men. Coffee infusions can also be a source of fluoride (up to 2.5%), chromium (up to 0.4% of daily intake for women and 0.2% for men), and cobalt (up to 0.1%). There are no data in the literature regarding the content of selenium in coffee infusions. The origin of coffee beans and the type of water used (especially regarding fluoride) may have an impact on the content of minerals in infusions. The brewing method does not seem to play an important role. As it is a very popular beverage, coffee can additionally enrich the diet with such micronutrients as manganese, zinc, and copper. This seems beneficial due to their antioxidant properties, however the bioavailability of these elements of coffee should be taken into account. It seems necessary to carry out more research in this area.
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Affiliation(s)
- Ewa Olechno
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
- Correspondence: ; Tel.: +48-8574-854-69
| | - Katarzyna Socha
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
| | - Małgorzata Elżbieta Zujko
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
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Elmacı İ, Gok I. Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5368-5377. [PMID: 33650176 DOI: 10.1002/jsfa.11185] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 02/18/2021] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND This study was carried out in order to investigate the role of post-harvest methods and roasting degree on the sensory profile of Turkish coffees and to compare the results between two sensory panels: Turkey and Brazil. Bourbon variety of Arabica coffee beans processed by three different post-harvest methods (natural, pulped natural and fully washed) and roasted at three different roasting degrees (light, medium and dark). RESULTS Ground coffee in powder size was heated with cold water and prepared in a Turkish coffee machine. Twenty assessors - ten Turkish and ten Brazilian - were selected and trained to assess 20 flavor attributes of nine Turkish coffee samples. Sensory evaluation results showed that the effects of roasting method on flavor development were perceived more dominantly than effects of post-harvest methods. For the first time, this study highlighted the sensory analysis of Turkish coffees assessed by Turkish and Brazilian assessors. CONCLUSION Turkish coffee flavor profiles were significantly influenced by roasting method and no significant effects of post-harvest method were observed. Sensorial properties of Turkish coffee were affected by several factors, such as geographical origin and techniques used for preparation of coffee beans, cultural tradition, lifestyle, social behavior and habit. © 2021 Society of Chemical Industry.
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Affiliation(s)
- İlkay Elmacı
- Faculty of Applied Sciences, Istanbul Okan University, Tuzla, Turkey
| | - Ilkay Gok
- Faculty of Applied Sciences, Istanbul Okan University, Tuzla, Turkey
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12
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Coffee Brews: Are They a Source of Macroelements in Human Nutrition? Foods 2021; 10:foods10061328. [PMID: 34207680 PMCID: PMC8227654 DOI: 10.3390/foods10061328] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2021] [Revised: 06/03/2021] [Accepted: 06/07/2021] [Indexed: 12/13/2022] Open
Abstract
Coffee brews, made by pouring water on coffee grounds or brewing in an espresso machine, are among the most popular beverages. The aim of this study was to summarize data on the content of macroelements (sodium, potassium, calcium, magnesium, and phosphorus) in coffee brews prepared with different methods, as well as to review the factors influencing the content of the elements. Studies from 2000 to 2020, published in the PubMed and Google Scholar databases, were reviewed. Taking into account the results presented by the authors, we calculated that one portion of coffee brew can cover 7.5% or 6.4% (for women and men) and 6.6% of the daily requirement for magnesium and potassium, respectively. Coffee provides slightly lower amounts of phosphorus (up to 2.2%), sodium (up to 2.2%), and calcium (up to 0.7% of the daily requirement for women and 0.6% for men). If coffee is drunk in the quantity of three to four cups, it can be an important source of magnesium, considering the risk of magnesium deficiency in modern societies.
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Ozyurt VH, Çakaloğlu B, Otles S. Optimization of cold press and enzymatic‐assisted aqueous oil extraction from tomato seed by response surface methodology: Effect on quality characteristics. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15471] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Vasfiye Hazal Ozyurt
- Department of Food Engineering Faculty of Engineering Near East University Lefkosa Turkey
| | - Büşra Çakaloğlu
- Department of Food Engineering Faculty of Engineering Ege University Izmir Turkey
| | - Semih Otles
- Department of Food Engineering Faculty of Engineering Ege University Izmir Turkey
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Toydemir G, Loonen LMP, Venkatasubramanian PB, Mes JJ, Wells JM, De Wit N. Coffee induces AHR- and Nrf2-mediated transcription in intestinal epithelial cells. Food Chem 2020; 341:128261. [PMID: 33038802 DOI: 10.1016/j.foodchem.2020.128261] [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: 10/11/2019] [Revised: 08/24/2020] [Accepted: 09/27/2020] [Indexed: 01/18/2023]
Abstract
Coffee induces a health-promoting adaptive response of cells in the body. Here, we investigated enterocyte responses to AHR agonists in coffee and measured their transport across a polarized intestinal epithelium. AHR-activating potencies of Turkish, filter, and instant coffee were determined using DR CALUX® bioassay, before and after intestinal metabolization by Caco-2 cells. Furthermore, effects of coffee on induction of AHR- and Nrf2-pathway genes in Caco-2 cells were evaluated by real-time qPCR. Coffee samples showed considerable AHR-activating potencies in DR CALUX® bioassay (up to 79% of positive control activity). After incubation with Caco-2 cells, AHR activity of different coffees was between 35 and 64% of their initial value, suggesting rapid uptake and metabolization by epithelial cells. Expression of AHR-regulated gene CYP1A1 increased up to 41-fold and most Nrf2-pathway genes were up-regulated by coffee. This in vitro study may support the notion that coffee bioactives contribute to antioxidant defense and detoxification processes in vivo.
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Affiliation(s)
- Gamze Toydemir
- Food Engineering Department, Alanya Alaaddin Keykubat University, Kestel-Alanya 07450, Antalya, Turkey.
| | - Linda M P Loonen
- Host-Microbe Interactomics Group, Department of Animal Sciences, Wageningen University, P.O. Box 338, 6700 AH Wageningen, The Netherlands
| | | | - Jurriaan J Mes
- Wageningen Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Jerry M Wells
- Host-Microbe Interactomics Group, Department of Animal Sciences, Wageningen University, P.O. Box 338, 6700 AH Wageningen, The Netherlands
| | - Nicole De Wit
- Wageningen Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
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Green coffee derived supplements and infusions as a source of polyamines and free amino acids. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03609-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
AbstractThis work reports on monoamines (MA), diamines (DA) and polyamines (PA) as well as free amino acids (fAA) in nutritional supplements and infusions derived from green coffee beans. Samples were investigated using a ultra-high performance liquid chromatography UV/FLR method, which was validated regarding specificity, linearity, range, precision, accuracy and limits of detection and quantification. Nutritional supplements based on green coffee beans showed large amounts of total amines ranging from 1090 to 2593 mg/kg, with exceptional high levels of spermidine up to 724 mg/kg, and a content of fAA from 4004 to 12,389 mg/kg. Infusions brewed from green coffee beans showed much lower contents of amines (14–17 mg/L) and fAA (78–100 mg/L). However, if the customary edible portion was considered, infusions from green coffee were a mainly better source for MA and PA as well for fAA, compared to nutritional supplements. Tryptamine and tyramine were predominant as MA putrescine as DA, and spermidine as PA, respectively.
Graphic abstract
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16
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Akula R, Mukherjee S. New insights on neurotransmitters signaling mechanisms in plants. PLANT SIGNALING & BEHAVIOR 2020; 15:1737450. [PMID: 32375557 PMCID: PMC8570756 DOI: 10.1080/15592324.2020.1737450] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 02/23/2020] [Accepted: 02/25/2020] [Indexed: 05/31/2023]
Abstract
Neurotransmitters (NTs) such as acetylcholine, biogenic amines (dopamine, noradrenaline, adrenaline, histamine), indoleamines [(melatonin (MEL) & serotonin (SER)] have been found not only in mammalians, but also in diverse living organisms-microorganisms to plants. These NTs have emerged as potential signaling molecules in the last decade of investigations in various plant systems. NTs have been found to play important roles in plant life including-organogenesis, flowering, ion permeability, photosynthesis, circadian rhythm, reproduction, fruit ripening, photomorphogenesis, adaptation to environmental changes. This review will provide an overview of recent advancements on the physiological and molecular mechanism of NTs in plants. Moreover, molecular crosstalk of SER and MEL with various biomolecules is also discussed. The study of these NTs may serve as new understanding of the mechanisms of signal transmission and cell sensing in plants subjected to various environmental stimulus.
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Affiliation(s)
- Ramakrishna Akula
- Bayer Crop Science division, Vegetable R & D Department, Chikkaballapur, India
| | - Soumya Mukherjee
- Department of Botany, Jangipur College, University of Kalyani, Kalyani, India
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Abstract
Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.
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AYVAZ MÇOL. Phenolic compounds profile, neuroprotective effect and antioxidant potential of a commercial Turkish coffee. REV NUTR 2020. [DOI: 10.1590/1678-9865202033e190097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
ABSTRACT Objective The purpose of this study is to determine the phenolic and flavonoid contents, and antioxidant activities and neuroprotective effects of powdered coffee sample of a commercial coffee brand originated from Sivas, Turkey. Methods Total phenolic, flavonoid and antioxidant contents, enzymatic and non-enzymatic antioxidative activities based on 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, metal chelating potential, reducing power, superoxide dismutase and catalase activity tests and lipid peroxidation inhibition potentials of the ethanolic and aqueous extracts of the coffee sample were assayed using the commonly preferred spectrophotometric methods. Furthermore the extracts’ cholinesterase and tyrosinase inhibition potentials were evaluated. Phenolic profiles of the coffee sample were investigated using high performance liquid chromatography. Results Catechin was the most frequently detected phenolic acid. In addition, it was demonstrated that the water extract has a significant impact when compared with standard antioxidants. While the SC50 (sufficient concentration to obtain 50% of a maximum scavenging capacity) value for the scavenging activity of 2,2-diphenyl-1-picrylhydrazyl free radical was calculated as being 0.08mg/mL for water extract, the amount of chelating agents with half Fe2+ ions in the medium was found to be 0.271mg/mL. Additionally, it was shown that 0.1mg/mL concentration of both extracts prevents lipid peroxidation by 8%. Compared with standard drugs, inhibition potentials of cholinesterase and tyrosinase enzymes were considered as moderately acceptable in these samples. Conclusion Besides the extracts’ enzymatic antioxidant activity, their inhibition potential on cholinesterase and tyrosinase enzymes – which are important clinical enzymes – reveal that this natural source can be used as a valuable resource in different fields, especially in medicine.
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Orfanou F, Dermesonlouoglou EK, Taoukis PS. Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity. J Food Sci 2019; 84:2983-2994. [PMID: 31518452 DOI: 10.1111/1750-3841.14756] [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: 03/29/2019] [Revised: 07/01/2019] [Accepted: 07/04/2019] [Indexed: 11/30/2022]
Abstract
The aim of this study was to monitor and characterize Greek coffee staling during home storage (secondary shelf life, SSL) using sensory evaluation techniques. Storage temperature (T) and product water activity (aw ) are considered as the major factors affecting SSL. Water sorption isotherms fitted to Guggenheim Anderson-de Boer model were used to predict product stability; coffee samples were stable at aw < 0.52. Coffee samples equilibrated at aw = 0.15 (the fresh sample), 0.22, 0.33, and 0.52 were stored at T = 25 °C, 35 °C, and 45 °C under simulated home storage conditions. Samples were obtained at appropriate times for each T and aw condition and sensorially evaluated. Greek coffee brews were prepared and freshly served during sensory evaluation. The use of Weibull hazard analysis provided an effective approach to SSL determination as a function of T and aw . SSL values ranged from 20 (Τ = 45 °C, aw = 0.52) to 104 days (Τ = 25 °C, aw = 0.15). Quality loss based on coffee aroma changes (aroma quality, aroma intensity, aftertaste, off-flavor) was also studied (Si , sensory scoring using 9-point magnitude scale) and kinetically modeled. Quality loss rates (ki ) were calculated and used to predict SSL values. Based on the results of both Weibull hazard analysis and sensory scoring of individual aroma characteristics, it was concluded that the lowest SSL was calculated for aw = 0.52 at T = 35 °C to 45 °C. The temperature dependence of aftertaste, aroma quality loss, and off-flavor production was not statistically significant for 0.15 < aw < 0.33 (P > 0.05); the aroma intensity was the most sensitive parameter. PRACTICAL APPLICATIONS: Secondary shelf life (SSL) represents the time after pack opening during which a food maintains an acceptable quality level. During home/catering usage, coffee is not consumed immediately after pack opening. During consumption, quality degradation reactions proceed with higher rates due to variable storage conditions mainly related to atmosphere changes in the pack, leading to the entrance of oxygen/moisture and temperature. Therefore, SSL is important, and can be used as a tool for product management during consumption reducing food waste. There is a lack of studies dealing with SSL prediction of coffee, while no studies have been carried out on Greek coffee.
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Affiliation(s)
- Foteini Orfanou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 9, Iroon Polytechniou St., Zografou, 15772, Athens, Greece
| | - Efimia K Dermesonlouoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 9, Iroon Polytechniou St., Zografou, 15772, Athens, Greece
| | - Petros S Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 9, Iroon Polytechniou St., Zografou, 15772, Athens, Greece
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20
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Akgün B, Arıcı M. Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:548-560. [DOI: 10.1080/19440049.2019.1586454] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Banu Akgün
- Food Additives and Residues Department, Central Research Institute of Food and Feed Control, Bursa, Turkey
| | - Muhammet Arıcı
- Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
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21
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Debastiani R, Iochims Dos Santos CE, Maciel Ramos M, Sobrosa Souza V, Amaral L, Yoneama ML, Ferraz Dias J. Elemental analysis of Brazilian coffee with ion beam techniques: From ground coffee to the final beverage. Food Res Int 2019; 119:297-304. [PMID: 30884660 DOI: 10.1016/j.foodres.2019.02.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 02/01/2019] [Accepted: 02/03/2019] [Indexed: 11/18/2022]
Abstract
Brazilian coffee is well known worldwide due to its quality and richness in taste. The aim of the present study is to provide the elemental characterization of Brazilian coffee along different stages of the drip brewing process. To that end, samples from roasted ground coffee, spent coffee, paper filters and the final beverage were analyzed with one single ion beam technique, namely particle-induced X-ray emission (PIXE). In total, over 140 samples from 8 different Brazilian brands of ground coffee were analyzed. Large differences in some elemental concentrations were observed among different brands and among different batches of a single brand, which leads to high variances in the data. Concerning the beverage preparation, the analysis of the spent coffee shows that the transfer ratio from the ground coffee to the beverage differs for each element. Our results indicate that potassium and chlorine have the highest transfer ratio. Moreover, the concentration of rubidium is relatively high in drinking coffee. Finally, there is no influence of the elemental composition of paper filter in the preparation of drinking coffee.
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Affiliation(s)
- Rafaela Debastiani
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil.
| | - Carla Eliete Iochims Dos Santos
- Institute of Mathematics, Statistics and Physics, Federal University of Rio Grande, Campus Santo Antônio da Patrulha, Rua Barão do Caí 2274, CEP 95500-000 Santo Antônio da Patrulha, RS, Brazil
| | - Mateus Maciel Ramos
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil
| | - Vanessa Sobrosa Souza
- Institute of Mathematics, Statistics and Physics, Federal University of Rio Grande, Campus Carreiros, Av. Itália, km 8, CEP 96201-900 Rio Grande, RS, Brazil
| | - Livio Amaral
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil.
| | - Maria Lucia Yoneama
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil
| | - Johnny Ferraz Dias
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil.
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22
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Pohl P, Szymczycha-Madeja A, Welna M. Simple ICP-OES based method for determination of selected elements in brewed ground and soluble coffees prior to evaluation of their intake and chemical fractionation. Food Chem 2018; 263:171-179. [DOI: 10.1016/j.foodchem.2018.04.127] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Revised: 04/21/2018] [Accepted: 04/28/2018] [Indexed: 12/31/2022]
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23
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Derossi A, Ricci I, Caporizzi R, Fiore A, Severini C. How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3198-3207. [PMID: 29230816 DOI: 10.1002/jsfa.8826] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 12/06/2017] [Accepted: 12/06/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Depending on geographical origin and cultural traditions, different brewing procedures are used all over the world to prepare a cup of coffee. In this work, we explored how three grinding levels of coffee powder and three coffee preparation methods - filtration (American), boiling (Turkish) and extraction under pressure (Espresso) - affect healthy compounds and physicochemical attributes in coffee served to consumers. RESULTS Grinding level slightly affected the quality of coffee, whereas the preparation method significantly influenced all in-cup attributes. When the content per cup was compared, the American coffee presented higher values of antioxidant activity and total phenol content than espresso and Turkish coffees. Caffeine content was 316, 112 and 64 mg for the American, Turkish and espresso coffee cup, respectively. CONCLUSION One American, three Turkish and five Espresso coffee cups contain similar amount of caffeine of 316, 336 and 320 mg, respectively which are below the maximum daily consumption (400 mg per day) suggested by the European Food Safety Authority. The extraction method affects the intake of bioactive and antioxidant substances with specific properties. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Antonio Derossi
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Ilde Ricci
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Rossella Caporizzi
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Anna Fiore
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Carla Severini
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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24
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Papageorgiou M, Lambropoulou D, Morrison C, Kłodzińska E, Namieśnik J, Płotka-Wasylka J. Literature update of analytical methods for biogenic amines determination in food and beverages. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2017.11.001] [Citation(s) in RCA: 164] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Wolska J, Janda K, Jakubczyk K, Szymkowiak M, Chlubek D, Gutowska I. Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods. Biol Trace Elem Res 2017; 179:327-333. [PMID: 28229386 PMCID: PMC5589785 DOI: 10.1007/s12011-017-0963-9] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Accepted: 02/08/2017] [Indexed: 12/21/2022]
Abstract
Coffee is a rich source of dietary antioxidants, and this property links with the fact that coffee is one of the world's most popular beverages. Moreover, it is a source of macro- and microelements, including fluoride. The aim of this work was to determine antioxidant activity of coffee beverages and fluoride content depending on different coffee species and conditions of brewing. Three species of coffee, arabica, robusta and green coffee beans obtained from retail stores in Szczecin (Poland) were analyzed. Five different techniques of preparing drink were used: simple infusion, french press, espresso maker, overflow espresso and Turkish coffee. Antioxidant potential of coffee beverages was investigated spectrophotometrically by DPPH method. Fluoride concentrations were measured by potentiometric method with a fluoride ion-selective electrode. Statistical analysis was performed using Stat Soft Statistica 12.5. Antioxidant activity of infusions was high (71.97-83.21% inhibition of DPPH) depending on coffee species and beverage preparing method. It has been shown that the method of brewing arabica coffee and green coffee significantly affects the antioxidant potential of infusions. The fluoride concentration in the coffee infusions changed depending, both, on the species and conditions of brewing, too (0.013-0.502 mg/L). Methods of brewing didn't make a difference to the antioxidant potential of robusta coffee, which had also the lowest level of fluoride among studied species. Except overflow espresso, the fluoride content was the highest in beverages from green coffee. The highest fluoride content was found in Turkish coffee from green coffee beans.
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Affiliation(s)
- J Wolska
- Department of Biochemistry and Human Nutrition, Pomeranian Medical University in Szczecin, Broniewskiego 24 Street, 71-460, Szczecin, Poland
| | - Katarzyna Janda
- Department of Biochemistry and Human Nutrition, Pomeranian Medical University in Szczecin, Broniewskiego 24 Street, 71-460, Szczecin, Poland.
| | - K Jakubczyk
- Department of Biochemistry and Human Nutrition, Pomeranian Medical University in Szczecin, Broniewskiego 24 Street, 71-460, Szczecin, Poland
| | - M Szymkowiak
- Faculty of Applied Social Sciences and Resocialisation at Warsaw University, 00-503, Warsaw, Poland
| | - D Chlubek
- Department of Biochemistry, Pomeranian Medical University in Szczecin, Powstańców Wlkp. 71 Street, 70-111, Szczecin, Poland
| | - I Gutowska
- Department of Biochemistry and Human Nutrition, Pomeranian Medical University in Szczecin, Broniewskiego 24 Street, 71-460, Szczecin, Poland
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26
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Cunha S, Lopes R, Fernandes J. Biogenic amines in liqueurs: Influence of processing and composition. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.11.016] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Szymczycha-Madeja A, Pohl P, Welna M, Stelmach E, Jedryczko D. The evaluation of the suitability of different alternative sample preparation procedures prior to the multi-elemental analysis of brews of ground roasted and instant coffees by FAAS and ICP OES. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.09.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Differentiation of roasted and soluble coffees through physical fractionation of selected essential and nonessential metals in their brews and exploratory data analysis. Talanta 2016; 160:686-693. [PMID: 27591664 DOI: 10.1016/j.talanta.2016.08.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 08/03/2016] [Accepted: 08/04/2016] [Indexed: 12/15/2022]
Abstract
An analytical scheme for physical fractionation of Al, Ba, Ca, Co, Fe, K, Mg, Mn, Na, Ni, Sr and Zn in ground roasted and soluble coffees brews was proposed. It was based on ultrafiltration through five ultrafiltration membranes having molecular weight cut-offs of 5, 10, 30, 50 and 100kDa. The highest ">100kDa" and the lowest "<5kDa" molecular weight fractions were established to differentiate the studied coffees brews the most. Al, Cu, Fe and Ni were mostly associated with the ">100kDa" fraction, while Co, K, Mg and Na - with the "<5kDa" fraction. For Ba, Ca, Mn, Sr and Zn, ">100kDa" and "<5kDa" fractions contributions were equally accounted. The physical fractionation pattern of selected metals was convenient for discovering important features of brews of both coffee types and differences between them by principal component analysis and then classifying them by linear discriminant analysis.
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29
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Ordóñez JL, Troncoso AM, García-Parrilla MDC, Callejón RM. Recent trends in the determination of biogenic amines in fermented beverages – A review. Anal Chim Acta 2016; 939:10-25. [DOI: 10.1016/j.aca.2016.07.045] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 01/17/2023]
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30
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Elemental composition of green coffee and its contribution to dietary intake. Food Chem 2016; 215:92-100. [PMID: 27542454 DOI: 10.1016/j.foodchem.2016.07.176] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2015] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 11/21/2022]
Abstract
The concentration of twenty-seven elements (Li, Be, B, Mg, Al, P, K, Ca, Cr, Mn, Co, Ni, Cu, Zn, As, Se, Sr, Mo, Cd, Sn, Sb, Ba, Hg, Pb, Bi, Th, and U) in green coffee samples and their infusions were determined by using inductively coupled plasma-mass spectrometry (ICP-MS). Prior to analysis, green coffee samples were prepared by microwave digestion, while infusions were analyzed without any pre-treatment. The accuracy and precision of the proposed methods were verified by recovery experiments. Considering samples; K, Cu, and Al had the highest mean concentrations with 6714.5μgg(-1), 12.1μgg(-1), and 25.9μgg(-1) among major, trace and toxic elements, respectively. The impact of brewing type on leachability of elements was also studied and the results outlined that mean leachability of elements to Turkish coffee were greater than to mud coffee. Furthermore, dietary element intakes through green coffee consumption were also estimated. This is the first study presenting wide range of elements in green coffee brews and calculating dietary intakes.
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31
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Restuccia D, Spizzirri UG, Parisi OI, Cirillo G, Picci N. Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV. Food Chem 2015; 175:143-50. [DOI: 10.1016/j.foodchem.2014.11.134] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Revised: 11/21/2014] [Accepted: 11/23/2014] [Indexed: 10/24/2022]
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32
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Stelmach E, Pohl P, Szymczycha-Madeja A. The content of Ca, Cu, Fe, Mg and Mn and antioxidant activity of green coffee brews. Food Chem 2015; 182:302-8. [PMID: 25842341 DOI: 10.1016/j.foodchem.2015.02.105] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2014] [Revised: 12/30/2014] [Accepted: 02/21/2015] [Indexed: 10/23/2022]
Abstract
A simple and fast method of the analysis of green coffee infusions was developed to measure total concentrations of Ca, Cu, Fe, Mg and Mn by high resolution-continuum source flame atomic absorption spectrometry. The precision of the method was within 1-8%, while the accuracy was within -1% to 2%. The method was used to the analysis of infusions of twelve green coffees of different geographical origin. It was found that Ca and Mg were leached the easiest, i.e., on average 75% and 70%, respectively. As compared to the mug coffee preparation, the rate of the extraction of elements was increased when infusions were prepared using dripper or Turkish coffee preparation methods. Additionally, it was established that the antioxidant activity of green coffee infusions prepared using the mug coffee preparation was high, 75% on average, and positively correlated with the total content of phenolic compounds and the concentration of Ca in the brew.
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Affiliation(s)
- Ewelina Stelmach
- Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Wybrzeze Stanislawa Wyspianskiego 27, 50-370 Wroclaw, Poland
| | - Pawel Pohl
- Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Wybrzeze Stanislawa Wyspianskiego 27, 50-370 Wroclaw, Poland.
| | - Anna Szymczycha-Madeja
- Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Wybrzeze Stanislawa Wyspianskiego 27, 50-370 Wroclaw, Poland
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