1
|
Huang YF, Liao PL, Lin YJ, Huang SH, Samuel Wu YH, Teng CF, Yang DJ. Assessment of various conditions for the simultaneous determination of US EPA and EU priority PAHs in coffee samples and their PAHs consumption risk. Food Res Int 2023; 169:112947. [PMID: 37254371 DOI: 10.1016/j.foodres.2023.112947] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 04/28/2023] [Accepted: 05/02/2023] [Indexed: 06/01/2023]
Abstract
The optimal conditions for simultaneous determination of the U.S. Environmental Protection Agency (US EPA) and European Union (EU) priority polycyclic aromatic hydrocarbons (PAHs) in coffee beans and coffee brews were developed. The QuEChERS (quick, easy, cheap, effective, rugged and safe) technology combined with high performance liquid chromatography - temperature-controlled fluorescence detection and gas chromatography - tandem mass spectrometry were used in the investigation. PAHs could be determined in commercially available green coffee beans (possibly caused by environmental contamination), and their PAHs content increased with the degree of roasting. Coffee beans brewed with the coffee machine released more PAHs into their brews than those brewed with the drip bag. The PAHs consumption risk of the brewed coffee samples was not high due to their low PAH level. Nevertheless, the methods of roasting and brewing and the amount of drinking could still be considered to reduce the intake of PAHs.
Collapse
Affiliation(s)
- Yu-Fang Huang
- Institute of Environmental and Occupational Health Sciences, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC
| | - Po-Lin Liao
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC
| | - Yi-Jun Lin
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC
| | - Shih-Han Huang
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC
| | - Yi-Hsieng Samuel Wu
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC
| | - Chia-Fang Teng
- Shimadzu Scientific Instruments (Taiwan) Co., Ltd., 11 F, 37, Dongxing Road., Taipei 110055, Taiwan, ROC
| | - Deng-Jye Yang
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC; Department of Nutrition and Master Program of Food and Drug Safety, China Medical University, 100, Sec. 1, Economic and Trade Road, Taichung 406040, Taiwan, ROC; Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Road., Wufeng, Taichung 41354, Taiwan, ROC.
| |
Collapse
|
2
|
Rusinek R, Dobrzański B, Oniszczuk A, Gawrysiak-Witulska M, Siger A, Karami H, Ptaszyńska AA, Żytek A, Kapela K, Gancarz M. How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238530. [PMID: 36500625 PMCID: PMC9737409 DOI: 10.3390/molecules27238530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/29/2022] [Accepted: 11/29/2022] [Indexed: 12/11/2022]
Abstract
The aim of this study was to detect and identify the volatile compounds in coffee that was obtained in defect roast processes versus standard roasting and to determine the type and strength of the correlations between the roast defects and the volatile compound profile in roasted coffee beans. In order to achieve this goal, the process of coffee bean roasting was set to produce an underdeveloped coffee defect, an overdeveloped coffee defect, and defectless coffee. The "Typica" variety of Arabica coffee beans was used in this study. The study material originated from a plantation that is located at an altitude of 1400-2000 m a.s.l. in Huehuetenango Department, Guatemala. The analyses were carried out with the use of gas chromatography/mass spectrometry (GC-MS) and an electronic nose. This study revealed a correlation between the identified groups of volatile compounds and the following coffee roasting parameters: the time to the first crack, the drying time, and the mean temperatures of the coffee beans and the heating air. The electronic nose helped to identify the roast defects.
Collapse
Affiliation(s)
- Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
- Correspondence: ; Tel.: +48-81-744-50-61; Fax: +48-744-50-67
| | - Bohdan Dobrzański
- Pomology, Nursery and Enology Department, University of Life Sciences in Lublin, Głęboka 28, 20-400 Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Marzena Gawrysiak-Witulska
- Department of Dairy and Process Engineering, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland
| | - Hamed Karami
- Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
| | - Aneta A. Ptaszyńska
- Department of Immunobiology, Institute of Biological Sciences, Faculty of Biology and Biotechnology, Maria Curie-Skłodowska University, Akademicka 19 Str., 20-033 Lublin, Poland
| | - Aleksandra Żytek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Krzysztof Kapela
- Faculty of Agrobioengineering and Animal Husbandry, University of Natural Sciences and Humanities in Siedlce, ul. Prusa 14, 08-110 Siedlce, Poland
| | - Marek Gancarz
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland
| |
Collapse
|
3
|
Carrão Dantas EK, Araújo-Lima CF, Ferreira CLS, Goldstein ADC, Aiub CAF, Coelho MGP, Felzenszwalb I. Toxicogenetic assessment of a pre-workout supplement: In vitro mutagenicity, cytotoxicity, genotoxicity and glutathione determination in liver cell lines and in silico ADMET approaches. MUTATION RESEARCH. GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS 2022; 879-880:503517. [PMID: 35914863 DOI: 10.1016/j.mrgentox.2022.503517] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 05/05/2022] [Accepted: 06/15/2022] [Indexed: 06/15/2023]
Abstract
The benefits of practicing physical activity, such as weight loss and control, are commonly associated with caloric restriction diets and may be improved by the ingestion of thermogenic and ergogenic supplements. However, there is a lack of safety data on commonly marketed nutritional supplements. Therefore, this investigation aims to evaluate a pre-workout supplement for mutagenicity using the Ames test, hepatocytoxicity in HepG2 and F C3H cells after 24 h, 48 h and 72 h, genotoxicity using the CBMN assay, determination of gluthatione activity and computational prediction of the three major isolated compounds present in the supplement. The mutagenicity test showed a mutagenic response in TA98 His+ revertants of 5 mg/plate in the presence of metabolic activation, cytotoxicity in TA98 of 5 mg/plate in the absence of metabolic conditions, and in TA102 of 0.5 mg/plate both in the presence and absence of metabolic activation. In our in vitro eukaryotic cell viability, WST-1, LDH and alkaline phosphatase assays, the supplement showed hepatocytotoxicity both dose-dependently and time-dependently. In the cytokinesis blocking micronuclei assay, the supplement induced micronuclei, nuclear buds, nucleoplasmatic, bridge formation, and a decreased in nuclear division. In addition, the supplement decreased intra and extracellular GSH. Computational analysis showed that the three isolated compounds most present in the supplement have the potential to cause hepatotoxicity. In the present investigation, the pre-workout supplement induced mutagenic, genotoxic, and cytotoxic responses and GSH decrease. Thus, considering food safety and public health sanitary vigilance, the consumption of this pre-workout supplement may harm the health of its consumers.
Collapse
Affiliation(s)
- Eduardo Kennedy Carrão Dantas
- Laboratory of Environmental Mutagenicity, Department of Biophysics and Biometry, Rio de Janeiro State University, UERJ, Rio de Janeiro, Brazil; Department of Genetics and Molecular Biology, Federal University of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.
| | - Carlos Fernando Araújo-Lima
- Laboratory of Environmental Mutagenicity, Department of Biophysics and Biometry, Rio de Janeiro State University, UERJ, Rio de Janeiro, Brazil; Department of Genetics and Molecular Biology, Federal University of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.
| | - Caroline Lopes Simões Ferreira
- Laboratory of Environmental Mutagenicity, Department of Biophysics and Biometry, Rio de Janeiro State University, UERJ, Rio de Janeiro, Brazil; Department of Genetics and Molecular Biology, Federal University of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.
| | - Alana da Cunha Goldstein
- Laboratory of Environmental Mutagenicity, Department of Biophysics and Biometry, Rio de Janeiro State University, UERJ, Rio de Janeiro, Brazil; Department of Genetics and Molecular Biology, Federal University of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.
| | - Cláudia Alessandra Fortes Aiub
- Department of Genetics and Molecular Biology, Federal University of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.
| | | | - Israel Felzenszwalb
- Laboratory of Environmental Mutagenicity, Department of Biophysics and Biometry, Rio de Janeiro State University, UERJ, Rio de Janeiro, Brazil.
| |
Collapse
|
4
|
Gancarz M, Dobrzański B, Malaga-Toboła U, Tabor S, Combrzyński M, Ćwikła D, Strobel WR, Oniszczuk A, Karami H, Darvishi Y, Żytek A, Rusinek R. Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds. Molecules 2022; 27:1559. [PMID: 35268660 PMCID: PMC8911706 DOI: 10.3390/molecules27051559] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/22/2022] [Accepted: 02/23/2022] [Indexed: 01/27/2023] Open
Abstract
The aim of the study was to analyze the process of roasting coffee beans in a convection-conduction roaster (CC) without a heat exchanger and a convection-conduction-radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC-MS technique, and an Agrinose electronic nose was used to determine the aroma profile intensity. Arabica coffee beans from five regions of the world, namely, Peru, Costa Rica, Ethiopia, Guatemala, and Brazil, were the research material. The chemometric analyses revealed the dominance of azines, alcohols, aldehydes, hydrazides, and acids in the coffee aroma profile. Their share distinguished the aroma profiles depending on the country of origin of the coffee beans. The high content of pyridine from the azine group was characteristic for the coffee roasting process in the convection-conduction roaster without a heat exchanger, which was shown by the PCA analysis. The increased content of pyridine resulted from the appearance of coal tar, especially in the CC roaster. Pyridine has an unpleasant and bitter plant-like odor, and its excess is detrimental to the human organism. The dominant and elevated content of pyridine is a defect of the coffee roasting process in the CC roaster compared to the process carried out in the CCR machine. The results obtained with the Agrinose showed that the CC roasting method had a significant effect on the sensor responses. The effect of coal tar on the coffee beans resulted in an undesirable aroma profile characterized by increased amounts of aromatic volatile compounds and higher responses of Agrinose sensors.
Collapse
Affiliation(s)
- Marek Gancarz
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.G.); (A.Ż.)
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.)
| | - Bohdan Dobrzański
- Pomology, Nursery and Enology Department, University of Life Sciences in Lublin, Głęboka 28, 20-400 Lublin, Poland;
| | - Urszula Malaga-Toboła
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.)
| | - Sylwester Tabor
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.)
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
| | - Daniel Ćwikła
- Rodzinna Palarnia Coffee and Sons Roastery, Boczna Lubomelskiej 4, 20-070 Lublin, Poland;
| | - Wacław Roman Strobel
- Institute of Technology and Life Sciences—National Research Institute, Falenty, Al. Hrabska 3, 05-090 Raszyn, Poland;
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland;
| | - Hamed Karami
- Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
| | - Yousef Darvishi
- Department of Biosystems Engineering, University of Tehran, Tehran P.O. Box 113654117, Iran;
| | - Alaksandra Żytek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.G.); (A.Ż.)
| | - Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.G.); (A.Ż.)
| |
Collapse
|
5
|
Chan MZA, Lu Y, Liu SQ. In vitro bioactivities of coffee brews fermented with the probiotics Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii CNCM-I745. Food Res Int 2021; 149:110693. [PMID: 34600688 DOI: 10.1016/j.foodres.2021.110693] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 08/17/2021] [Accepted: 08/31/2021] [Indexed: 01/27/2023]
Abstract
Previously, we demonstrated the production of bioactive metabolites (e.g., indole-3-lactate, 4-hydroxyphenyllactate, 3-phenyllactate, 2-isopropylmalate) by the probiotics Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii CNCM-I745 during coffee brew fermentation. However, it remains unclear if in situ production of bioactive metabolites confers additional health benefits to coffee brews. Here, we aimed to investigate the in vitro bioactivities of freeze-dried cell-free coffee supernatants fermented with L. rhamnosus GG and/or S. boulardii CNCM-I745, compared to non-fermented coffee supernatants. In vitro bioactivity assays pertained to α-amylase and α-glucosidase inhibition, antiglycative activities, anti-proliferation against human cancer cell lines (MCF-7, HCT116, and HepG2), cellular antioxidant activities, and anti-inflammatory activities. We demonstrated that non-fermented coffee supernatants displayed weak starch hydrolase inhibition (IC50 > 36.00 mg/mL), but otherwise displayed strong anti-glycative (IC50 0.71-0.74 mg/mL), anti-proliferative (IC50 0.45, 0.36, and < 0.5 mg/mL for MCF-7, HCT116, and HepG2 respectively), cellular antioxidant (85,844.22 µmol quercetin equivalents/100 g coffee supernatant), and anti-inflammatory activities (35.7% reduction in nitrite production at 0.13 mg/mL). In all the assays tested, probiotic fermented coffee supernatants exhibited very similar bioactivities compared to non-fermented coffee supernatants, and improvements were not observed. Overall, in vitro bioactivities of coffee brews were not improved via in situ metabolite production by L. rhamnosus GG and/or S. boulardii CNCM-I745. Therefore, bioactive metabolites produced during probiotic-induced food fermentations may not necessarily confer additional health benefits compared to non-fermented counterparts.
Collapse
Affiliation(s)
- Mei Zhi Alcine Chan
- Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore.
| | - Yuyun Lu
- Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore.
| | - Shao-Quan Liu
- Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou 215123, Jiangsu, China.
| |
Collapse
|
6
|
A Decade of Research on Coffee as an Anticarcinogenic Beverage. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:4420479. [PMID: 34567408 PMCID: PMC8460369 DOI: 10.1155/2021/4420479] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/26/2021] [Accepted: 08/29/2021] [Indexed: 01/08/2023]
Abstract
Coffee consumption has been investigated as a protective factor against cancer. Coffee is a complex beverage that contains more than 1000 described phytochemicals, which are responsible for its pleasant taste, aroma, and health-promoting properties. Many of these compounds have a potential therapeutic effect due to their antioxidant, anti-inflammatory, antifibrotic, and anticancer properties. The roasting process affects the phytochemical content, and undesirable compounds may be formed. In recent years, there have been contradictory publications regarding the effect of coffee drinking and cancer. Therefore, this study is aimed at evaluating the association of coffee consumption with the development of cancer. In PubMed, until July 2021, the terms “Coffee and cancer” resulted in about 2150 publications, and almost 50% of them have been published in the last 10 years. In general, studies published in recent years have shown negative associations between coffee consumption and the risk or development of different types of cancer, including breast, prostate, oral, oral and pharyngeal, melanoma, skin and skin nonmelanoma, kidney, gastric, colorectal, endometrial, liver, leukemic and hepatocellular carcinoma, brain, and thyroid cancer, among others. In contrast, only a few publications demonstrated a double association between coffee consumption and bladder, pancreatic, and lung cancer. In this review, we summarize the in vitro and in vivo studies that accumulate epidemiological evidence showing a consistent inverse association between coffee consumption and cancer.
Collapse
|