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Dou P, Wang K, Ding N, Zheng Y, Hong H, Liu H, Tan Y, Luo Y. Sensory improvement and antioxidant enhancement in silver carp hydrolysate using prebiotic oligosaccharides: insights from the Maillard reaction. Food Funct 2024. [PMID: 39254213 DOI: 10.1039/d4fo01284d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/11/2024]
Abstract
Our previous studies have highlighted the potential of silver carp hydrolysate (SCH) in managing chronic diseases. Unfortunately, its fishy smell and bitter taste limited consumer acceptance. Prebiotic oligosaccharides are often used as dietary supplements, ignoring their role as carbonyl ligands in the Maillard reaction to enhance food's sensory and antioxidant properties. This study aimed to improve SCH's sensory attributes and investigate its physicochemical properties and antioxidant activities using prebiotic oligosaccharides via the Maillard reaction. The results showed that xylo-oligosaccharide (XOS) had the highest reactivity among the oligosaccharides tested, and it greatly enhanced the taste and flavor of SCH, as well as its antioxidant activities (0.45 to 16.5 times). Specifically, XOS effectively reduced the fishy smell and bitter taste, imparting a caramel-like flavor and overall acceptability to SCH. The improved flavor profile was attributed to the increased presence of sulfur-containing and nitrogen oxide volatile flavor compounds, such as benzothiazole, methional, and furans, which also contributed to antioxidant effects. Sensory evaluation results indicated that SCH obtained from papain exhibited a stronger bitter taste than that obtained from alcalase. Additionally, XOS imparted a reddish-brown color to SCH due to the higher browning intensity. This study is the first to demonstrate that XOS in the Maillard reaction can effectively improve the undesirable flavor and taste of SCH while enhancing its antioxidant activities, providing a theoretical basis for developing SCH as a market-acceptable functional food ingredient.
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Affiliation(s)
- Peipei Dou
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Kai Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Ning Ding
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanyan Zheng
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Hui Hong
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Huaigao Liu
- Anhui Guotai Biotechnology Co., Ltd, Xuancheng, Anhui 242100, China
| | - Yuqing Tan
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yongkang Luo
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Vieira Lyrio MV, Pereira da Cunha PH, Debona DG, Agnoletti BZ, Araújo BQ, Frinhani RQ, Filgueiras PR, Pereira LL, Ribeiro de Castro EV. SHS-GC-MS applied in Coffea arabica and Coffea canephora blend assessment. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023. [PMID: 37401176 DOI: 10.1039/d3ay00510k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Considering the great economic significance of Coffea arabica (arabica) associated with the lower production cost of C. canephora (conilon), blends of these coffees are commercially available to reduce costs and combine sensory attributes. Thus, analytical tools are required to ensure consistency between real and labeled compositions. In this sense, chromatographic methods based on volatile analysis using static headspace-gas chromatography-mass spectrometry (SHS-GC-MS) and Fourier transform infrared (FTIR) spectroscopy associated with chemometric tools were proposed for the identification and quantification of arabica and conilon blends. The peak integration from the total ion chromatogram (TIC) and extracted ion chromatogram (EIC) was compared in multivariate and univariate scenarios. The optimized partial least squares (PLS) models with uninformative variable elimination (UVE) and chromatographic data (TIC and EIC) have similar accuracy according to a randomized test, with prediction errors between 3.3% and 4.7% and Rp2 > 0.98. There was no difference between the univariate models for the TIC and EIC, but the FTIR model presented a lower performance than GC-MS. The multivariate and univariate models based on chromatographic data had similar accuracy. For the classification models, the FTIR, TIC, and EIC data presented accuracies from 96% to 100% and error rates from 0% to 5%. Multivariate and univariate analyses combined with chromatographic and spectroscopic data allow the investigation of coffee blends.
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Affiliation(s)
- Marcos Valério Vieira Lyrio
- Federal University of Espírito Santo (UFES), Department of Chemistry, Campus Goiabeiras, Avenida Fernando Ferrari, 514, CEP 29075-910 Vitoria, Espírito Santo, Brazil.
| | - Pedro Henrique Pereira da Cunha
- Federal University of Espírito Santo (UFES), Department of Chemistry, Campus Goiabeiras, Avenida Fernando Ferrari, 514, CEP 29075-910 Vitoria, Espírito Santo, Brazil.
| | - Danieli Grancieri Debona
- Federal University of Espírito Santo (UFES), Department of Chemistry, Campus Goiabeiras, Avenida Fernando Ferrari, 514, CEP 29075-910 Vitoria, Espírito Santo, Brazil.
| | - Bárbara Zani Agnoletti
- Federal University of Espírito Santo (UFES), Department of Chemistry, Campus Goiabeiras, Avenida Fernando Ferrari, 514, CEP 29075-910 Vitoria, Espírito Santo, Brazil.
| | - Bruno Quirino Araújo
- Federal University of Espírito Santo (UFES), Department of Chemistry, Campus Goiabeiras, Avenida Fernando Ferrari, 514, CEP 29075-910 Vitoria, Espírito Santo, Brazil.
| | - Roberta Quintino Frinhani
- Federal University of Espírito Santo (UFES), Department of Chemistry, Campus Goiabeiras, Avenida Fernando Ferrari, 514, CEP 29075-910 Vitoria, Espírito Santo, Brazil.
| | - Paulo Roberto Filgueiras
- Federal University of Espírito Santo (UFES), Department of Chemistry, Campus Goiabeiras, Avenida Fernando Ferrari, 514, CEP 29075-910 Vitoria, Espírito Santo, Brazil.
| | - Lucas Louzada Pereira
- Federal Institute of Espírito Santo, Department of Food Science and Technology, Avenida Elizabeth Minete Perim, S/N, Bairro São Rafael, CEP 29375-000 Venda Nova do Imigrante, Espírito Santo, Brazil
| | - Eustáquio Vinicius Ribeiro de Castro
- Federal University of Espírito Santo (UFES), Department of Chemistry, Campus Goiabeiras, Avenida Fernando Ferrari, 514, CEP 29075-910 Vitoria, Espírito Santo, Brazil.
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Wen F, Zeng C, Yang Y, Xu T, Wang H, Wang S. Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose system. Heliyon 2023; 9:e14774. [PMID: 37012907 PMCID: PMC10066532 DOI: 10.1016/j.heliyon.2023.e14774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 03/10/2023] [Accepted: 03/16/2023] [Indexed: 03/28/2023] Open
Abstract
To improve the flavor of Ostrea rivularis Gould, enzymatic hydrolysis was conducted and xylose-OEH Maillard reaction products were prepared. Then, their physicochemical properties and metabolites were determined by UHPLC-MS-MS, and volatile compounds were determined by GC-MS to investigate the changes. The results showed that His, Gln, Lys, Asp, and Cys were the major amino acids consumed. After being heated at 120 °C for up to 150 min, the DPPH (2,2-Diphenyl-1-picrylhydrazyl) was 85.32 ± 1.35% and the reducing capacity was 1.28 ± 0.12. Both were the highest in the groups. Additionally, 45 volatile compounds, including 2-ethyl-5-methyl-pyrazine and 2-ethyl-3,5-dimethyl-pyrazine, and 678 compounds were identified. We also found that 18 metabolites with significant differences (VIP ≥2) were differential metabolites, which involved lipid oxides and amino acid derivatives. The content of lipids favored the regulation of Maillard products and affected the lower threshold of the flavor of aldehydes, which contributed to the flavor and antioxidant activity. These results suggested the potential of xylose-OEH MRPs as a natural antioxidant for further processing oysters.
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R. Portillo O, Arévalo AC. Coffee's Phenolic Compounds. A general overview of the coffee fruit's phenolic composition. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.03.31] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Phenolic compounds are secondary metabolites ubiquitously distributed in the plant kingdom which come in a wide array of molecular configurations which confer them a comprehensive set of chemical attributes such as, but not limited to: nutraceutical properties, industrial applications (e.g., dyes, rawhide processing, beer production, antioxidants), and plant self-defense mechanisms against natural enemies also known as the Systemic Acquired Resistance (SAR).However, despite the fact, that there is a large number of phenolic-containing food products (e.g., chocolate, green tea, wines, beer, wood barrel-aged spirits, cherries, grapes, apples, peaches, plums, pears, etc.), coffee remains, in the western hemisphere, as the main source of dietary phenolic compounds reflected by the fact that, in the international market, coffee occupies the second trading position after oil and its derivatives. The following discussion is the product of an extensive review of scientific literature that aims to describe essential topics related to coffee phenolic compounds, especially chlorogenic acids, their purpose in nature, biosynthesis, determination, metabolism, chemical properties, and their effect on cup quality.
Keywords: phenolic acids, caffeoylquinic acid, antioxidant capacity, metabolism, biosynthesis.
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Affiliation(s)
- Ostilio R. Portillo
- Faculty of Engineering, National Autonomous University of Honduras, Tegucigalpa (UNAH), Honduras
| | - Ana C. Arévalo
- Faculty of Chemistry & Pharmacy, National Autonomous University of Honduras, Tegucigalpa (UNAH), Honduras
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Zeng YQ, He JT, Hu BY, Li W, Deng J, Lin QL, Fang Y. Virgin coconut oil: A comprehensive review of antioxidant activity and mechanisms contributed by phenolic compounds. Crit Rev Food Sci Nutr 2022; 64:1052-1075. [PMID: 35997296 DOI: 10.1080/10408398.2022.2113361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Virgin coconut oil (VCO) is obtained by processing mature coconut cores with mechanical or natural methods. In recent years, VCO has been widely used in the food, pharmaceutical, and cosmetic industries because of its excellent functional activities. VCO has biological functions such as antioxidant, anti-inflammatory, antibacterial, and antiviral, and also has potential therapeutic effects on many chronic degenerative diseases. Among these functions, the antioxidant is the most basic and important function, which is mainly determined by phenolic compounds and medium-chain fatty acids (MCFAs). This review aims to elucidate the antioxidant functions of each phenolic compound in VCO, and discuss the antioxidant mechanisms of VCO in terms of the role of phenolic compounds with fat, intestinal microorganisms, and various organs. Besides, the composition of VCO and its application in various industries are summarized, and the biological functions of VCO are generalized, which should lay a foundation for further research on the antioxidant activity of VCO and provide a theoretical basis for the development of food additives with antioxidant activity.
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Affiliation(s)
- Yu-Qing Zeng
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jin-Tao He
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Bo-Yong Hu
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Wen Li
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jing Deng
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Qin-Lu Lin
- Hunan Province Key Laboratory of Edible forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Yong Fang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, China
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Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction. NPJ Sci Food 2022; 6:19. [PMID: 35396555 PMCID: PMC8993863 DOI: 10.1038/s41538-022-00134-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Accepted: 02/01/2022] [Indexed: 11/26/2022] Open
Abstract
Coffee is typically brewed by extracting roasted and milled beans with hot water, but alternative methods such as cold brewing became increasingly popular over the past years. Cold-brewed coffee is attributed to health benefits, fewer acids, and bitter substances. But the preparation of cold brew typically needs several hours or even days. To create a cold-brew coffee within a few minutes, we present an approach in which an ultrashort-pulsed laser system is applied at the brewing entity without heating the powder suspension in water, efficiently extracting caffeine and aromatic substances from the powder. Already 3 min irradiation at room temperature leads to a caffeine concentration of 25 mg caffeine per 100 ml, comparable to the concentrations achieved by traditional hot brewing methods but comes without heating the suspension. Furthermore, the liquid phase’s alkaloid content, analyzed by reversed-phase liquid chromatography coupled to high-resolution mass spectrometry, is dominated by caffeine and trigonelline and is comparable to traditional cold-brewed coffee rather than hot-brewed coffee. Furthermore, analyzing the head-space of the prepared coffee variants, using in-tube extraction dynamic head-space followed by gas chromatography coupled to mass spectrometry, gives evidence that the lack of heating leads to the preservation of more (semi-)volatile substances like pyridine, which provide cold-brew coffee its unique taste. This pioneering study may give the impetus to investigate further the possibility of cold-brewing coffee, accelerated by more than one order of magnitude, using ultrafast laser systems.
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Mineral Content and Volatile Profiling of Prunus avium L. (Sweet Cherry) By-Products from Fundão Region (Portugal). Foods 2022; 11:foods11050751. [PMID: 35267384 PMCID: PMC8909425 DOI: 10.3390/foods11050751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/26/2022] [Accepted: 03/03/2022] [Indexed: 11/30/2022] Open
Abstract
Large amounts of Prunus avium L. by-products result from sweet cherry production and processing. This work aimed to evaluate the mineral content and volatile profiling of the cherry stems, leaves, and flowers of the Saco cultivar collected from the Fundão region (Portugal). A total of 18 minerals were determined by ICP-MS, namely 8 essential and 10 non-essential elements. Phosphorus (P) was the most abundant mineral, while lithium (Li) was detected in trace amounts. Three different preparations were used in this work to determine volatiles: hydroethanolic extracts, crude extracts, and aqueous infusions. A total of 117 volatile compounds were identified using HS-SPME/GC-MS, distributed among different chemical classes: 31 aldehydes, 14 alcohols, 16 ketones, 30 esters, 4 acids, 4 monoterpenes, 3 norisoprenoids, 4 hydrocarbons, 7 heterocyclics, 1 lactone, 1 phenol, and 2 phenylpropenes. Benzaldehyde, 4-methyl-benzaldehyde, hexanal, lilac aldehyde, and 6-methyl-5-hepten-2-one were the major volatile compounds. Differences in the types of volatiles and their respective amounts in the different extracts were found. This is the first study that describes the mineral and volatile composition of Portuguese sweet cherry by-products, demonstrating that they could have great potential as nutraceutical ingredients and natural flavoring agents to be used in the pharmaceutical, cosmetic, and food industries.
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Spychaj R, Kucharska AZ, Szumny A, Przybylska D, Pejcz E, Piórecki N. Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds. Food Chem 2021; 358:129802. [PMID: 33933979 DOI: 10.1016/j.foodchem.2021.129802] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 03/31/2021] [Accepted: 04/15/2021] [Indexed: 10/21/2022]
Abstract
This study aimed to characterize the antioxidant potential, bioactive and volatile compounds of the stones from fruits of Cornus mas. Both fresh and roasted stones show a high antioxidant potential (166.48-509.74 μmol TE/g dw stones), which significantly depends on the cultivars. The roasted stones preserved 43.6% (DPPH; 'Raciborski') to 97.2% (FRAP; 'Alesha') of the antioxidant activity of the non-roasted stones. In the stones, two iridoids and ellagic acid were determined. During roasting, loganic acid remained stable, whereas cornuside was completely degraded. The analyses showed a 30-fold increase in the concentration of ellagic acid and in the formation of two of its derivatives. The major aroma compound of the roasted stones was furfural, but we also identified 18 pyrazine derivatives. This study is the first attempt to valorize Cornelian cherry stones via roasting. The roasted stones can be a coffee substitute, or aromatic and bioactive additions to cereal coffees.
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Affiliation(s)
- Radosław Spychaj
- Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, J. Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Alicja Z Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, J. Chełmońskiego 37, 51-630 Wrocław, Poland
| | - Antoni Szumny
- Department of Chemistry, Wroclaw University of Environmental and Life Sciences, C. K. Norwida 25, 50-375 Wrocław, Poland
| | - Dominika Przybylska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, J. Chełmońskiego 37, 51-630 Wrocław, Poland
| | - Ewa Pejcz
- Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, J. Chełmońskiego 37, 51-630 Wrocław, Poland
| | - Narcyz Piórecki
- Arboretum and Institute of Physiography in Bolestraszyce, 37-700 Przemyśl, Poland; Institute of Physical Culture Sciences, Medical College, University of Rzeszów, Towarnickiego 3, 35-959 Rzeszow, Poland
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Chen K, Yang Q, Hong H, Feng L, Liu J, Luo Y. Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose. Food Chem 2020; 333:127489. [DOI: 10.1016/j.foodchem.2020.127489] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 06/28/2020] [Accepted: 07/01/2020] [Indexed: 12/13/2022]
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Contribution of aroma compounds to the antioxidant properties of roasted white yam ( Dioscorea rotundata). BMC Chem 2019; 13:133. [PMID: 31891159 PMCID: PMC6921554 DOI: 10.1186/s13065-019-0650-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Accepted: 11/08/2019] [Indexed: 11/10/2022] Open
Abstract
Background The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted effort to elucidate their aroma chemistry as well as their anti-oxidative properties. Results The aroma compounds in roasted white yam (Dioscorea rotundata) were isolated and identified using static headspace-gas chromatography-mass spectrometry (SH-GC-MS) and gas chromatography-olfactometry (GC-O). In addition, the anti-oxidative activities of the most abundant volatile heterocyclic compounds (2 pyrroles, 4 furans and 3 pyrazines) were evaluated on their inhibitory effect towards the oxidation of hexanal for a period of 30 days. Twenty-nine aroma-active compounds with a flavour dilution (FD) factor range of 2-256 and an array of odour notes were obtained. Among them, the highest odour activities (FD ≥ 128) factors were determined for 2-acetyl furan and 2-acetylpyrrole. Other compounds with significant FD factors ≥ 32 were; 2-methylpyrazine, ethyl furfural, and 5-hydroxy methyl furfural. Conclusion Results of the anti-oxidative activity showed that the pyrroles exhibited the greatest antioxidant activity among all the tested heterocyclic compounds. This was followed by the furans and the pyrazines which had the least antioxidant activity.
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Kang DE, Lee HU, Davaatseren M, Chung MS. Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees. Food Sci Biotechnol 2019; 29:141-148. [PMID: 31976136 DOI: 10.1007/s10068-019-00644-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 11/25/2022] Open
Abstract
The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5 °C and 20 °C for 12 h. using steeping and dripping, and hot brews were prepared at 80 °C and 95 °C for 5 min. using the pour-over method. Furan contents of cold steeping at 5 °C and hot brewed at 80 °C showed the higher levels significantly (p < 0.05), which were 17.0 ± 0.5 and 10.6 ± 0.1 ng/mL, respectively. However, acrylamide contents in cold steeping at 5 °C and hot brew at 80 °C showed lower levels, which were 4.1 ± 0.4 and 3.5 ± 0.1 ng/mL respectively. Cold brews at 20 °C showed the highest levels of antioxidant activities while hot brews showed similar levels with cold brews at 5 °C. This study confirms that levels of different beneficial and hazardous chemical compounds could be manipulated by adjusting the coffee extraction conditions.
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Affiliation(s)
- Da-Eun Kang
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-Si, Gyeonggi-do 17546 Korea
| | - Haeng-Un Lee
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-Si, Gyeonggi-do 17546 Korea
| | - Munkhtugs Davaatseren
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-Si, Gyeonggi-do 17546 Korea
| | - Myung-Sub Chung
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-Si, Gyeonggi-do 17546 Korea
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Herawati D, Giriwono PE, Dewi FNA, Kashiwagi T, Andarwulan N. Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1622562] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Dian Herawati
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | - Puspo Edi Giriwono
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | | | - Takehiro Kashiwagi
- Department of Agricultural Chemistry, Faculty of Agricultural and Marine Science, Kochi University, Nankoku, Kochi, Japan
| | - Nuri Andarwulan
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
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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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Thammarat P, Kulsing C, Wongravee K, Leepipatpiboon N, Nhujak T. Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography-Mass Spectrometry and Chemometrics. Molecules 2018; 23:E1910. [PMID: 30065213 PMCID: PMC6222725 DOI: 10.3390/molecules23081910] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 07/25/2018] [Accepted: 07/27/2018] [Indexed: 11/16/2022] Open
Abstract
Elephant dung coffee (Black Ivory Coffee) is a unique Thai coffee produced from Arabica coffee cherries consumed by Asian elephants and collected from their feces. In this work, elephant dung coffee and controls were analyzed using static headspace gas chromatography hyphenated with mass spectrometry (SHS GC-MS), and chemometric approaches were applied for multivariate analysis and the selection of marker compounds that are characteristic of the coffee. Seventy-eight volatile compounds belonging to 13 chemical classes were tentatively identified, including six alcohols, five aldehydes, one carboxylic acid, three esters, 17 furans, one furanone, 13 ketones, two oxazoles, four phenolic compounds, 14 pyrazines, one pyridine, eight pyrroles and three sulfur-containing compounds. Moreover, four potential discriminant markers of elephant dung coffee, including 3-methyl-1-butanol, 2-methyl-1-butanol, 2-furfurylfuran and 3-penten-2-one were established. The proposed method may be useful for elephant dung coffee authentication and quality control.
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Affiliation(s)
- Poowadol Thammarat
- Chromatographic Separation and Flavor Chemistry Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Chadin Kulsing
- Chromatographic Separation and Flavor Chemistry Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
- Center of Molecular Sensory Science, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Kanet Wongravee
- Chromatographic Separation and Flavor Chemistry Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
- Center of Molecular Sensory Science, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
- Sensor Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | | | - Thumnoon Nhujak
- Chromatographic Separation and Flavor Chemistry Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
- Center of Molecular Sensory Science, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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Herawati D, Giriwono PE, Dewi FNA, Kashiwagi T, Andarwulan N. Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans. Food Sci Biotechnol 2018; 28:7-14. [PMID: 30815289 DOI: 10.1007/s10068-018-0442-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 07/04/2018] [Accepted: 07/18/2018] [Indexed: 11/28/2022] Open
Abstract
Indonesian Lampung Robusta coffee green beans were roasted at eight roasting levels (green bean, early yellow, brown, 1st crack done, very light, light, medium, and dark), followed by grinding and brewing. The physical properties of ground coffee and chemical properties of brewed coffee were analyzed. The resulting data were mapped in order to investigate the critical roasting level. It was observed that major alterations for physicochemical properties of coffee happened after "first crack" roasting level (when water activity (Aw) of bean decreased from 0.22 to 0.15). This cracking is defined as popping sound of the bean during roasting. Continuous formation of melanoidins under low Aw (< 0.15) was followed by slow degradation of chlorogenic acid (5-CQA) and total phenolic compounds. Caffeine was stable during roasting, while antioxidant activity slightly decreased. The "first crack" was determined to be the critical roasting level to produce roasted coffee beans containing high concentrations of phenolics.
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Affiliation(s)
- Dian Herawati
- 1Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB), IPB Dramaga Campus, Bogor, 16680 Indonesia.,2Southeast Asian Food and Agricultural Science and Technology Center, Bogor Agricultural University (IPB), Jl. Ulin No.1 IPB Dramaga Campus, Bogor, 16680 Indonesia
| | - Puspo Edi Giriwono
- 1Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB), IPB Dramaga Campus, Bogor, 16680 Indonesia.,2Southeast Asian Food and Agricultural Science and Technology Center, Bogor Agricultural University (IPB), Jl. Ulin No.1 IPB Dramaga Campus, Bogor, 16680 Indonesia
| | - Fitriya Nur Annisa Dewi
- 3Primate Research Center, Bogor Agricultural University (IPB), Jl. Lodaya II No. 5, Bogor, Indonesia
| | - Takehiro Kashiwagi
- 4Department of Agricultural Chemistry, Faculty of Agricultural and Marine Science, Kochi University, B200, Monobe, Nankoku, Kochi 7838502 Japan
| | - Nuri Andarwulan
- 1Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB), IPB Dramaga Campus, Bogor, 16680 Indonesia.,2Southeast Asian Food and Agricultural Science and Technology Center, Bogor Agricultural University (IPB), Jl. Ulin No.1 IPB Dramaga Campus, Bogor, 16680 Indonesia
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Jouquand C, Niquet-Léridon C, Loaec G, Tessier FJ. Effect of added nitrogen fertilizer on pyrazines of roasted chicory. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1172-1177. [PMID: 27299794 DOI: 10.1002/jsfa.7845] [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: 01/06/2016] [Revised: 05/31/2016] [Accepted: 06/06/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Coffee substitutes made of roasted chicory are affected by the formation of acrylamide whose main precursor is asparagine. One strategy for limiting the formation of acrylamide is to reduce free asparagine in the chicory roots by lessening the supply of nitrogen in the field. However, decreasing nitrogen fertilizer could affect the formation of the volatile compounds and, consequently, the sensory characteristics of the roasted chicory. The present study aimed to investigate the impact of the nitrogen supply in five commercial varieties on their aroma profile. RESULTS The addition of 120 kg ha-1 of nitrogen fertilizer in the field resulted in a greater amount of pyrazines in the roasted chicory. Triangle tests were performed to determine the effect of the nitrogen level on the sensory quality of the five varieties. The results revealed that the chicory aroma was modified in two out of five varieties. CONCLUSION The results of the present study suggest that a strategy aiming to limit the amount of acrylamide could affect the sensory quality of some varieties of chicory. Further acceptance tests need to be conducted to assess the effect (whether favourable or otherwise) on the sensory quality of the coffee substitutes. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | | | - Grégory Loaec
- Institut Polytechnique LaSalle Beauvais, Beauvais, France
| | - Frédéric Jacques Tessier
- University of Lille, Inserm, CHU Lille, U995 - LIRIC - Lille Inflammation Research International Center, F-59000, Lille, France
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17
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Ayseli MT, İpek Ayseli Y. Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2015.11.005] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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Yin DD, Yuan RY, Wu Q, Li SS, Shao S, Xu YJ, Hao XH, Wang LS. Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities. Food Chem 2015; 187:20-8. [PMID: 25976993 DOI: 10.1016/j.foodchem.2015.04.032] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2014] [Revised: 04/10/2015] [Accepted: 04/12/2015] [Indexed: 10/23/2022]
Abstract
Water lily, a member of the Nymphaeaceae family, can be made into tea on the basis of outstanding fragrance characteristics and health care functions. In this study, 16 flavonoids were identified and quantified in tea infusions prepared from the petals of 33 water lily cultivars using HPLC-DAD and HPLC-ESI-MS/MS. The infusions were analyzed with HS-SPME coupled with GC-MS; 29 volatile compounds were detected, of which nine were found to be scent components. The cultivars were clustered into three clusters characterized according to scent components. The 'Conqueror' and 'Virginia' cultivars had the highest antioxidant activities. The concentrations of polyphenols and flavonoids showed significant positive correlations with antioxidant activity as measured by DPPH, ABTS(+), and FRAP assays. This study is valuable for a fuller understanding of this important tea and can also be used for the development of water lily.
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Affiliation(s)
- Dan-Dan Yin
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Ru-Yu Yuan
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; College of Horticulture, Nanjing Agriculture University, Nanjing 210095, China
| | - Qian Wu
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; College of Horticulture, Nanjing Agriculture University, Nanjing 210095, China
| | - Shan-Shan Li
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Shuai Shao
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; College of Horticulture, Nanjing Agriculture University, Nanjing 210095, China
| | - Yan-Jun Xu
- Department of Applied Chemistry, China Agricultural University, Beijing 100094, China
| | - Xiang-Hong Hao
- Department of Applied Chemistry, China Agricultural University, Beijing 100094, China
| | - Liang-Sheng Wang
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
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19
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Vasilescu I, Eremia SAV, Penu R, Albu C, Radoi A, Litescu SC, Radu GL. Disposable dual sensor array for simultaneous determination of chlorogenic acid and caffeine from coffee. RSC Adv 2015. [DOI: 10.1039/c4ra14464c] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Schematic representation of the developed disposable dual sensor array.
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Affiliation(s)
- Ioana Vasilescu
- Centre of Bioanalysis
- National Institute of Research and Development for Biological Sciences
- 060031 Bucharest
- Romania
| | - Sandra A. V. Eremia
- Centre of Bioanalysis
- National Institute of Research and Development for Biological Sciences
- 060031 Bucharest
- Romania
| | - Ramona Penu
- Centre of Bioanalysis
- National Institute of Research and Development for Biological Sciences
- 060031 Bucharest
- Romania
| | - Camelia Albu
- Centre of Bioanalysis
- National Institute of Research and Development for Biological Sciences
- 060031 Bucharest
- Romania
| | - Antonio Radoi
- National Institute for Research and Development in Microtechnology (IMT-Bucharest)
- 077190 Bucharest
- Romania
| | - Simona C. Litescu
- Centre of Bioanalysis
- National Institute of Research and Development for Biological Sciences
- 060031 Bucharest
- Romania
| | - Gabriel-Lucian Radu
- Centre of Bioanalysis
- National Institute of Research and Development for Biological Sciences
- 060031 Bucharest
- Romania
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