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Gil-Ramírez A, Rebollo-Hernanz M, Cañas S, Monedero Cobeta I, Rodríguez-Rodríguez P, Gila-Díaz A, Benítez V, Arribas SM, Aguilera Y, Martín-Cabrejas MA. Unveiling the Nutritional Profile and Safety of Coffee Pulp as a First Step in Its Valorization Strategy. Foods 2024; 13:3006. [PMID: 39335934 PMCID: PMC11431805 DOI: 10.3390/foods13183006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2024] [Revised: 09/16/2024] [Accepted: 09/18/2024] [Indexed: 09/30/2024] Open
Abstract
The coffee pulp, a significant by-product of coffee processing, is often discarded but has potential for recycling and high-value uses. This study aimed to investigate the chemical composition of two coffee pulp ingredients, a flour (CPF) and an aqueous extract (CPE), and conducted acute and sub-chronic toxicity assays to determine their safety. The proximate composition revealed the high fiber content of both ingredients; the CPF mainly contained insoluble fiber, while CPE consisted exclusively of soluble pectic polysaccharides. The CPF had higher concentrations of amino acids and a better balance of essential/non-essential amino acids, whereas the CPE exhibited higher concentrations of free amino acids, ensuring higher bioavailability. Both ingredients showed elevated mineral content, while heavy-metal concentrations remained within acceptable limits. This study established the bioactive potential of the CPF and the CPE, demonstrating the high content of caffeine and gallic, protocatechuic, and 4-caffeoylquinic acids. The toxicity studies revealed that the CPF and the CPE exhibited safety when orally administered to mice. Administered doses were non-toxic, as they did not induce lethality or adverse effects in the mice or produce significant histopathological or biochemical adverse changes. This study represents a first step in valorizing the CPF and the CPE as safe novel food ingredients with health benefits for functional and nutritional foods.
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Affiliation(s)
- Alicia Gil-Ramírez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain; (A.G.-R.); (M.R.-H.); (S.C.); (V.B.); (Y.A.)
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (I.M.C.); (P.R.-R.); (A.G.-D.); (S.M.A.)
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain; (A.G.-R.); (M.R.-H.); (S.C.); (V.B.); (Y.A.)
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (I.M.C.); (P.R.-R.); (A.G.-D.); (S.M.A.)
| | - Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain; (A.G.-R.); (M.R.-H.); (S.C.); (V.B.); (Y.A.)
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (I.M.C.); (P.R.-R.); (A.G.-D.); (S.M.A.)
| | - Ignacio Monedero Cobeta
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (I.M.C.); (P.R.-R.); (A.G.-D.); (S.M.A.)
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arbobispo Morcillo, 2, 28029 Madrid, Spain
| | - Pilar Rodríguez-Rodríguez
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (I.M.C.); (P.R.-R.); (A.G.-D.); (S.M.A.)
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arbobispo Morcillo, 2, 28029 Madrid, Spain
| | - Andrea Gila-Díaz
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (I.M.C.); (P.R.-R.); (A.G.-D.); (S.M.A.)
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arbobispo Morcillo, 2, 28029 Madrid, Spain
| | - Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain; (A.G.-R.); (M.R.-H.); (S.C.); (V.B.); (Y.A.)
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (I.M.C.); (P.R.-R.); (A.G.-D.); (S.M.A.)
| | - Silvia M. Arribas
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (I.M.C.); (P.R.-R.); (A.G.-D.); (S.M.A.)
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arbobispo Morcillo, 2, 28029 Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain; (A.G.-R.); (M.R.-H.); (S.C.); (V.B.); (Y.A.)
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (I.M.C.); (P.R.-R.); (A.G.-D.); (S.M.A.)
| | - María A. Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain; (A.G.-R.); (M.R.-H.); (S.C.); (V.B.); (Y.A.)
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (I.M.C.); (P.R.-R.); (A.G.-D.); (S.M.A.)
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Enciso-Martínez Y, Zuñiga-Martínez BS, Ayala-Zavala JF, Domínguez-Avila JA, González-Aguilar GA, Viuda-Martos M. Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity. Biomolecules 2024; 14:762. [PMID: 39062476 PMCID: PMC11274454 DOI: 10.3390/biom14070762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 06/18/2024] [Accepted: 06/24/2024] [Indexed: 07/28/2024] Open
Abstract
The importance of bioactive compounds in agro-industrial by-products of plant origin lies in their direct impacts on human health. These compounds have been shown to possess antioxidant, anti-inflammatory, and antimicrobial properties, contributing to disease prevention and strengthening the immune system. In particular, the antimicrobial action of these compounds emerges as an important tool in food preservation, providing natural alternatives to synthetic preservatives and contributing to combating antimicrobial resistance. Using agro-industrial by-products of plant origin not only addresses the need to reduce waste and promote sustainability but also inaugurates a new era in the formulation of functional foods. From fruit peels to pulps and seeds, these by-products are emerging as essential ingredients in the creation of products that can promote health. Continued research in this area will unveil new applications and properties of these by-products and open doors to a food paradigm in which health and sustainability converge, paving the way to a healthier and more equitable future. The present review presents an overview of our knowledge of agro-industrial by-products and some of their more relevant health-promoting bioactivities.
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Affiliation(s)
- Yessica Enciso-Martínez
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández, 03312 Alicante, Spain
| | - B. Shain Zuñiga-Martínez
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández, 03312 Alicante, Spain
| | - Jesús Fernando Ayala-Zavala
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
| | - J. Abraham Domínguez-Avila
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
| | - Gustavo A. González-Aguilar
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández, 03312 Alicante, Spain
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Ziemah J, Ullrich MS, Kuhnert N. Antibacterial Activity Potential of Industrial Food Production Waste Extracts against Pathogenic Bacteria: Comparative Analysis and Characterization. Foods 2024; 13:1902. [PMID: 38928843 PMCID: PMC11203380 DOI: 10.3390/foods13121902] [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: 05/13/2024] [Revised: 05/31/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024] Open
Abstract
The Food and Agricultural Organization estimates a 17% loss in the food production chain, making it imperative to adopt scientific and technological approaches to address this issue for sustainability. Industrial food production waste and its value-added applications, particularly in relation to a wide variety of pathogenic microorganisms and the health-related effects have not been thoroughly investigated. This study explores the potential of food production waste extracts-lemon peel (LP), hot trub (HT), and coffee silverskin (CSS) as sources of bioactive compounds. Extraction was conducted using hydro-methanolic extraction with yields in LP (482 mg/1 g) > HT (332 mg/1 g) > CSS (20 mg/1 g). The agar diffusion assay revealed the substantial antibacterial activity of all three extracts against Erwinia Amylovora, Escherichia coli, Bacillus subtilis, and Bacillus aquimaris. All extracts demonstrated activity against Gram-positive and Gram-negative bacteria, displaying minimum inhibitory concentrations effective against pathogenic bacteria like Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus, and Salmonella enterica. Total phenolic content (TPC in mg GAE/1g) was 100, 20, and 100 for CSS, HT, and LP, respectively. Antioxidant activity by ABTS indicated IC50 of 3.09, 13.09, and 2.61 for LP, HT, and CSS, respectively. Also, the antioxidant activity of the extracts was further confirmed by DPPH assay with the best activity in CSS (9.84 GAEg-1) and LP (9.77 mg of GAEg-1) rather than in HT (1.45 GAEg-1). No adverse cytotoxic effects on HaCaT cells were observed. Pancreatic amylase inhibition demonstrated antidiabetic potential, with LP showing the highest levels (92%). LC-MS characterization identified polyphenols as the main compounds in CSS, prenylated compounds in HT, and flavanols in LP. The findings imply the potential sustainable use of food production waste in industry.
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Affiliation(s)
| | | | - Nikolai Kuhnert
- School of Science, Constructor University Bremen, 28759 Bremen, Germany; (J.Z.); (M.S.U.)
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Giménez-Martínez P, Zúñiga F, Medici S, Fuselli S, Martínez J. Spent coffee grounds extract: antimicrobial activity against Paenibacillus larvae and its effect on the expression of antimicrobial peptides in Apis mellifera. Vet Res Commun 2024; 48:889-899. [PMID: 37989931 DOI: 10.1007/s11259-023-10256-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Accepted: 11/04/2023] [Indexed: 11/23/2023]
Abstract
In recent years, natural alternatives have been sought for the control of beekeeping pathologies; in the case of American Foulbrood (AFB) disease, the use of synthetic antibiotics was prohibited due to honey contamination and the generation of resistant bacteria. The significant increase in population growth worldwide has led to great concern about the production of large amounts of waste, including those from agribusiness. Among the most important beverages consumed is coffee, generating thousands of tons of waste called spent coffee grounds (SCG). The SCG is a source of many bioactive compounds with known antimicrobial activity. The aims of the present work were: (1) to obtain and chemically analyse by HPLC of SCG extracts (SCGE), (2) to analyse the antimicrobial activity of SCGE against vegetative form of Paenibacillus larvae (the causal agent of AFB), (3) to evaluate the toxicity in bees of SCGE and (4) to analyse the effect of the extracts on the expression of various genes of the immune system of bees. SCGs have a high content of phenolic compounds, and the caffeine concentration was of 0.3%. The MIC value obtained was 166.667 µg/mL; the extract was not toxic to bees, and interestingly, overexpression of abaecin and hymenoptaecin peptides was observed. Thus, SCGE represents a promising alternative for application in the control of American Foulbrood and as a possible dietary supplement to strengthen the immune system of honeybees. Therefore, the concept of circular bio-economy could be applied from the coffee industry to the beekeeping industry.
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Affiliation(s)
- Pablo Giménez-Martínez
- Instituto de Investigaciones en Producción Sanidad y Ambiente (IIPROSAM), CONICET-UNMdP. Centro de Asociación Simple CIC PBA, Mar del Plata, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Fabián Zúñiga
- Centro de Medicina Regenerativa, Facultad de Medicina, Clínica Alemana-Universidad del Desarrollo, Avenida Plaza 680, Las Condes, Santiago, 7610658, Chile
| | - Sandra Medici
- Instituto de Investigaciones en Producción Sanidad y Ambiente (IIPROSAM), CONICET-UNMdP. Centro de Asociación Simple CIC PBA, Mar del Plata, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Sandra Fuselli
- Instituto de Investigaciones en Producción Sanidad y Ambiente (IIPROSAM), CONICET-UNMdP. Centro de Asociación Simple CIC PBA, Mar del Plata, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), Buenos Aires, Argentina
| | - Jessica Martínez
- Centro de Medicina Regenerativa, Facultad de Medicina, Clínica Alemana-Universidad del Desarrollo, Avenida Plaza 680, Las Condes, Santiago, 7610658, Chile.
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Rajkumar M, Govindaraj P, Vimala K, Thangaraj R, Kannan S. Chitosan/PLA-loaded Magnesium oxide nanocomposite to attenuate oxidative stress, neuroinflammation and neurotoxicity in rat models of Alzheimer's disease. Metab Brain Dis 2024; 39:487-508. [PMID: 38085467 DOI: 10.1007/s11011-023-01336-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Accepted: 12/04/2023] [Indexed: 04/23/2024]
Abstract
Alzheimer's disease (AD) is a neurodegenerative disease characterized by amyloid-beta (Aβ) aggregation, neuroinflammation, oxidative stress, and dysfunction in the mitochondria and cholinergic system. In this study, the synthesis of chitosan-polylactic acid-loaded magnesium oxide nanocomposite (CH/PLA/MgONCs) was examined using the green precipitation method. The synthesized CH/PLA/MgONCs were confirmed by using the UV-Vis spectrum, FT-IR, SEM-EDAX, and physical properties. The experiments were carried out using male Wistar rats by injecting streptozotocin (STZ) bilaterally into the brain's ventricles through the intracerebroventricular (ICV) route at a dose of 3 mg/kg. We also evaluated the effects of CH/PLA/MgONCs at doses of 10 mg/kg. To assess the cognitive dysfunction induced by ICV-STZ, we performed behavioral, biochemical, and histopathological analyses. In our study results, UV-Vis spectrum analysis of CH/PLA/MgONCs showed 285 nm, FT-IR analyses confirmed that the various functional groups were present, and SEM-EDAX analysis confirmed that a cauliflower-like spherical shape, Mg and O were present. Treatment with CH/PLA/MgONCs (10 mg/kg) showed a significant improvement in spatial and non-spatial memory functions. This was further supported by biochemical analysis showing improved antioxidant enzyme (GSH, SOD, CAT, and GPx activity) activities that significantly attenuated cholinergic activity and oxidative stress. In the CH/PLA/MgONCs-treated group, significant improvement was observed in the mitochondrial complex activity. ICV-STZ-induced neuroinflammation, as indicated by increased levels of TNF-α, IL-6, and CRP, was significantly reduced by CH/PLA/MgONCs treatment. Additionally, CH/PLA/MgONCs treated histological results showed improved healthy neuronal cells in the brain. Furthermore, in silico studies confirm that these molecules have good binding affinity and inhibit Aβ aggregation. In conclusion, CH/PLA/MgONCs treatment reversed AD pathology by improving memory and reducing oxidative stress, neuroinflammation, and mitochondrial dysfunction. These findings recommend that CH/PLA/MgONCs are possible therapeutic agents to treat AD.
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Affiliation(s)
- Manickam Rajkumar
- Cancer Nanomedicine Laboratory, Department of Zoology, School of Life Sciences, Periyar University, Salem, 636 011, Tamil Nadu, India
| | - Prabha Govindaraj
- Department of Chemistry, St. Joseph's Institute of Technology, Chennai, 600 119, Tamil Nadu, India
| | - Karuppaiya Vimala
- Cancer Nanomedicine Laboratory, Department of Zoology, School of Life Sciences, Periyar University, Salem, 636 011, Tamil Nadu, India
| | - Ramasundaram Thangaraj
- Vermitechnology and Ecotoxicology Laboratory, Department of Zoology, School of Life Sciences, Periyar University, Salem, 636 011, Tamil Nadu, India
| | - Soundarapandian Kannan
- Cancer Nanomedicine Laboratory, Department of Zoology, School of Life Sciences, Periyar University, Salem, 636 011, Tamil Nadu, India.
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Dos Santos ÉM, de Macedo LM, Ataide JA, Delafiori J, de Oliveira Guarnieri JP, Rosa PCP, Ruiz ALTG, Lancellotti M, Jozala AF, Catharino RR, Camargo GA, Paiva-Santos AC, Mazzola PG. Antioxidant, antimicrobial and healing properties of an extract from coffee pulp for the development of a phytocosmetic. Sci Rep 2024; 14:4453. [PMID: 38396007 PMCID: PMC10891086 DOI: 10.1038/s41598-024-54797-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Accepted: 02/16/2024] [Indexed: 02/25/2024] Open
Abstract
Consumer demand for natural, chemical-free products has grown. Food industry residues, like coffee pulp, rich in caffeine, chlorogenic acid and phenolic compounds, offer potential for pharmaceutical and cosmetic applications due to their antioxidant, anti-inflammatory, and antibacterial properties. Therefore, the objective of this work was to develop a phytocosmetic only with natural products containing coffee pulp extract as active pharmaceutical ingredient with antioxidant, antimicrobial and healing activity. Eight samples from Coffea arabica and Coffea canephora Pierre were analyzed for caffeine, chlorogenic acid, phenolic compounds, tannins, flavonoids, cytotoxicity, antibacterial activity, and healing potential. The Robusta IAC-extract had the greatest prominence with 192.92 μg/mL of chlorogenic acid, 58.98 ± 2.88 mg GAE/g sample in the FRAP test, 79.53 ± 5.61 mg GAE/g sample in the test of total phenolics, was not cytotoxic, and MIC 3 mg/mL against Staphylococcus aureus. This extract was incorporated into a stable formulation and preferred by 88% of volunteers. At last, a scratch assay exhibited the formulation promoted cell migration after 24 h, therefore, increased scratch retraction. In this way, it was possible to develop a phytocosmetic with the coffee pulp that showed desirable antioxidant, antimicrobial and healing properties.
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Affiliation(s)
- Érica Mendes Dos Santos
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Lucas Malvezzi de Macedo
- Faculdade de Ciências Médicas, Universidade de Campinas (UNICAMP), Rua Tessália Vieira de Camargo, 126, Campinas, São Paulo, 13083-887, Brazil
| | - Janaína Artem Ataide
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil.
| | - Jeany Delafiori
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - João Paulo de Oliveira Guarnieri
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Paulo César Pires Rosa
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Ana Lucia Tasca Gois Ruiz
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Marcelo Lancellotti
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Angela Faustino Jozala
- Laboratory of Industrial Microbiology and Fermentation Process (LAMINFE), University of Sorocaba, Sorocaba, São Paulo, 18023-000, Brazil
| | - Rodrigo Ramos Catharino
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Gisele Anne Camargo
- Institute of Food Technology, ITAL, Av. Brasil, 2880, Campinas, São Paulo, 13070-178, Brazil
| | - Ana Cláudia Paiva-Santos
- Department of Pharmaceutical Technology, Faculty of Pharmacy of the University of Coimbra, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548, Coimbra, Portugal
- REQUIMTE/LAQV, Department of Pharmaceutical Technology, Faculty of Pharmacy of the University of Coimbra, University of Coimbra, Azinhaga de Santa Comba, 3000-548, Coimbra, Portugal
| | - Priscila Gava Mazzola
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
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Cerca NF, DePaula J, Calado VMA, Antônio L Miguel M, Farah A. Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews). Food Res Int 2023; 174:113667. [PMID: 37981379 DOI: 10.1016/j.foodres.2023.113667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 10/27/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Coffee cold brews have been gaining prominence and popularity among consumers worldwide. However, only a few studies have systematically analyzed their chemical composition or evaluated microbiological safety aspects. This study aimed to evaluate the survival of Bacillus cereus and Escherichia coli in cold brews prepared from roasted and ground Coffea arabica and C. canephora seeds using the following preparation methods: immersion without filter (INF), immersion in a cotton filter bag (ICF), vacuum (Vac.) and cold dripping (Drip.). Traditional hot dripping methods using filter paper (HDFP) and cotton filter (HDCF) were also tested for comparison. Water at 4 °C or 25 °C was intentionally contaminated (105 CFU/mL) with cells of Escherichia coli ATCC 25922 (EC) and Bacillus cereus F4433 (BC) before coffee extraction and refrigeration at 4 °C. Coffee concentrations of 5, 10, and 15% were tested. Analyses of pH, soluble solids, nine chlorogenic acids and two lactones (CGA), caffeine, trigonelline, and melanoidins were performed. Results were compared by ANOVA, followed by the Fisher's test, Pearson correlation, Variable Importance in Projection (VIP), and Cluster analyses, with a significance level of 5%. EC and BC were not detected (<10 CFU/mL and < 1 CFU/mL, respectively) after preparing C. arabica and C. canephora hot brews. In cold brews, the higher the extraction of soluble solids and bioactive compounds (with the highest occurring at 25 °C), the lower the counts of inoculated microorganisms during 24 h of storage. BC was not detected after 24 h of extraction and/or storage in the drinks obtained by ICF and Drip. at 5%, 10%, and 15% and INF and Vac. at 15%. EC was not detected in ICF and Drip. at 10 and 15%, and in INF at 15%. C. canephora brews exhibited higher levels of soluble solids, CGA, caffeine, and melanoidins than C. arabica brews. Based on these results, it can be concluded that in the absence of thermal processing as in hot brews, more concentrated cold brews, such as 15%, produced at 25 °C by dripping and immersion methods, are preferable for later dilution due to the higher content of soluble solids and bioactive compounds that contribute reducing the number of microorganisms in the beverage.
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Affiliation(s)
- Nathália F Cerca
- Food Chemistry and Bioactivity Laboratory & Coffee Research Core (NUPECAFÉ), Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), Brazil; Food Microbiology Laboratory, Institute of Microbiology, UFRJ, Brazil.
| | - Juliana DePaula
- Food Chemistry and Bioactivity Laboratory & Coffee Research Core (NUPECAFÉ), Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), Brazil.
| | | | | | - Adriana Farah
- Food Chemistry and Bioactivity Laboratory & Coffee Research Core (NUPECAFÉ), Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), Brazil.
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Preedalikit W, Chittasupho C, Leelapornpisid P, Potprommanee S, Kiattisin K. Comparison of Biological Activities and Protective Effects on PAH-Induced Oxidative Damage of Different Coffee Cherry Pulp Extracts. Foods 2023; 12:4292. [PMID: 38231740 DOI: 10.3390/foods12234292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are the main toxic components of ambient air particulate matter (PM), causing oxidative damage to the skin and ultimately resulting in skin aging. This study was conducted to determine the anti-oxidant, anti-aging properties and protective effects of the extracts of coffee cherry pulp (Coffea arabica L.), which is a by-product of the coffee industry, against the oxidative damage induced by PAH exposure in human epidermal keratinocytes (HaCaT). Three different techniques were used to extract the coffee cherry pulp: maceration, Soxhlet and ultrasonication to obtain CCM, CCS and CCU extract, respectively, which were then compared to investigate the total phenolic content (TPC) and total flavonoid content (TFC). The chemical compositions were identified and quantified using high-performance liquid chromatography (HPLC). The results demonstrated that Soxhlet could extract the highest content of chlorogenic acid, caffeine and theophylline. CCS showed the significantly highest TPC (324.6 ± 1.2 mg GAE/g extract), TFC (296.8 ± 1.2 mg QE/g extract), anti-radical activity against DPPH free radicals (98.2 ± 0.8 µM Trolox/g extract) and lipid peroxidation inhibition (136.6 ± 6.2 µM Trolox/g extract). CCS also showed the strongest anti-aging effects based on collagenase, elastase, hyaluronidase and tyrosinase inhibitory enzymes. In addition, CCS can protect human keratinocyte cells from PAH toxicity by increasing the cellular anti-oxidant capacity. This study suggests that CCS has the potential to be used as a cosmetic material that helps alleviate skin damage caused by air pollution.
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Affiliation(s)
- Weeraya Preedalikit
- Doctor of Philosophy Program in Pharmacy, Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Cosmetic Sciences, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Chuda Chittasupho
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | | | - Kanokwan Kiattisin
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
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9
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Munguía-Ameca G, Ortega-Cerrilla ME, Herrera-Haro JG, Bárcena-Gama R, Nava-Cuéllar C, Zetina-Córdoba P. Growth Performance, Rumen Fermentation, In Vivo Digestibility, and Meat Quality of Pelibuey Lambs Fed a Diet with Ensiled Coffee Pulp. Animals (Basel) 2023; 13:3462. [PMID: 38003080 PMCID: PMC10668683 DOI: 10.3390/ani13223462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/01/2023] [Accepted: 11/02/2023] [Indexed: 11/26/2023] Open
Abstract
Coffee pulp has been included in ruminant diets; but until now, little has been known about how the addition of ensiled coffee pulp (ECP) affects the growth performance of lambs. This study explores the diet's antioxidant capacity, tannins, and caffeine concentration and its effect on water intake, growth performance, rumen variables, in vivo digestibility, nitrogen balance, and carcass and meat characteristics of lambs fed ECP. Thirty-six male Pelibuey lambs were distributed randomly to one of three treatments (n = 12): without ECP0; diet with 10% ECP10, and diet with 20% ECP20. The diets' antioxidant capacity, tannins, and caffeine concentration were similar (p > 0.05) for all treatments. The diets' antioxidant compounds and the blood serum's antioxidant capacity were affected (p < 0.05). Dry matter and water intake, body-weight gain, and feed conversion were not significant (p > 0.05). No differences (p > 0.05) were found in the rumen variables or the nitrogen balance. However, the in vivo digestibility of crude protein was affected (p < 0.05). Carcass and meat quality were not affected (p > 0.05) by the inclusion of ECP, except temperature and redness (a*) at seven days of storage, respectively. Including up to 20% of ECP in the diet of lambs did not affect the growth performance, rumen variables, or nitrogen balance; however, the antioxidant compounds of the diets, the antioxidant capacity in blood serum, and the in vivo digestibility of crude protein were different. There was an increase in the redness (a*) and lower temperature in the Longissimus dorsi muscle, keeping lightness (L*), yellowness (b*), water-holding capacity, and texture at seven storage days.
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Affiliation(s)
- Graciela Munguía-Ameca
- Programa de Recursos Genéticos y Productividad-Ganadería, Colegio de Postgraduados, Campus Montecillo, Montecillo 56230, Estado de México, Mexico; (G.M.-A.); (J.G.H.-H.); (R.B.-G.)
| | - María Esther Ortega-Cerrilla
- Programa de Recursos Genéticos y Productividad-Ganadería, Colegio de Postgraduados, Campus Montecillo, Montecillo 56230, Estado de México, Mexico; (G.M.-A.); (J.G.H.-H.); (R.B.-G.)
| | - José Guadalupe Herrera-Haro
- Programa de Recursos Genéticos y Productividad-Ganadería, Colegio de Postgraduados, Campus Montecillo, Montecillo 56230, Estado de México, Mexico; (G.M.-A.); (J.G.H.-H.); (R.B.-G.)
| | - Ricardo Bárcena-Gama
- Programa de Recursos Genéticos y Productividad-Ganadería, Colegio de Postgraduados, Campus Montecillo, Montecillo 56230, Estado de México, Mexico; (G.M.-A.); (J.G.H.-H.); (R.B.-G.)
| | - Cuauhtémoc Nava-Cuéllar
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico;
| | - Pedro Zetina-Córdoba
- Programa de Ingeniería Agroindustrial, Universidad Politécnica de Huatusco, Huatusco de Chicuéllar 94100, Veracruz, Mexico
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10
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Bollamma PBK, Nanjamma KK, Ponnappa KC. Coffee pulp: From a by-product of coffee production to a potential anticariogenic mouth rinse! An in vivo study. JOURNAL OF CONSERVATIVE DENTISTRY AND ENDODONTICS 2023; 26:693-696. [PMID: 38292736 PMCID: PMC10823970 DOI: 10.4103/jcde.jcde_149_23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 09/23/2023] [Accepted: 09/26/2023] [Indexed: 02/01/2024]
Abstract
Background and Objectives Dental caries is a prevalent disease despite various efforts made toward its prevention. The drawbacks of the available preventive agents have led to the quest for a potentially more effective agent with fewer adverse effects. Coffee, a local produce of Coorg, is one such herbal alternative. This study aims to assess the potential antimicrobial activity of Robusta coffee pulp extracts on Streptococcus mutans. Methodology A total of 39 participants were divided into three groups with 13 participants each, after obtaining ethical clearance and informed consent: Group A (negative control), sterile water; Group B (positive control), 0.2% chlorhexidine mouth rinse; and Group C, 2.5% coffee pulp extract rinse (prepared according to minimum inhibitory concentration). The saliva samples were collected from the patients in a sterile Eppendorf tube at prerinse for baseline, at 1-h postrinse, and at the end of 2 weeks. The S. mutans colony count was done using image-based software analysis. The acquired data were statistically analyzed with one-way ANOVA and repeated measures ANOVA followed by post hoc Tukey's test. Results Coffee pulp mouth rinse (P = 0.035) and positive control (P = 0.036) groups showed a statistically significant reduction in the microbial count at 2 weeks postrinse (compared to the negative control group). Conclusion and Clinical Relevance The coffee pulp extract-based mouth rinse is a potential anticariogenic agent that offers few advantages over chlorhexidine as no instances of staining, altered taste, or any allergic reactions were reported by the subjects.
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Affiliation(s)
- P. B. Keerthan Bollamma
- Department of Conservative Dentistry and Endodontics, Coorg Institute of Dental Sciences, Virajpet, Karnataka, India
| | - K. K. Nanjamma
- Department of Conservative Dentistry and Endodontics, Coorg Institute of Dental Sciences, Virajpet, Karnataka, India
| | - K. C. Ponnappa
- Department of Conservative Dentistry and Endodontics, Coorg Institute of Dental Sciences, Virajpet, Karnataka, India
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11
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Utami NF, Elya B, Hayun H, Kusmardi K, Nur S. Efficacy of Using Bacillus subtilis Enzyme as a Caffeine Level Reducer in Cascara Robusta Coffee ( Coffea canephora L.). Pak J Biol Sci 2023; 26:600-606. [PMID: 38334152 DOI: 10.3923/pjbs.2023.600.606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2024]
Abstract
<b>Background and Objective:</b> An increase in the consumption of robusta coffee resulted in an increase in waste from coffee, one of the coffee wastes, namely coffee bean skins or cascara. Robusta coffee cascara contains 1-1.3 g of caffeine which causes side effects, such as insomnia and seizures etc. So this research aims to reduce the caffeine content in cascara by using <i>Bacillus subtilis</i>. Using optimum conditions and capabilities. <b>Materials and Methods:</b> The experiment was conducted from May to August, 2022 in the Pharmacy Laboratory, Faculty of Mathematics and Natural Sciences, Universitas Pakuan, Indonesia. Before optimizing, cascara was extracted using the ultrasonic assisted extraction (UAE) method, validated by the High-Performance Liquid Chromatography (HPLC) method to determine caffeine content and a paired sample t-test was performed using Statistical Package for the Social Sciences (SPSS). <b>Results:</b> It showed that in validating the HPLC method, the wavelength of caffeine in cascara was 272 nm. The mobile phase was a mixture of methanol-water (adjust orthophosphate). The pH (2.4) (45:55), obtained the optimum decaffeination conditions at the concentration of bacteria <i>Bacillus subtilis</i> 6% and a long incubation time of 24 hrs resulted in a decrease in caffeine content of 51.3843±0.2503%. <b>Conclusion:</b> The results of the paired sample t-test indicate that the concentration of bacteria <i>Bacillus subtilis</i> and incubation time significantly influence caffeine levels.
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12
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Hu D, Liu X, Qin Y, Yan J, Li R, Yang Q. The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. Food Chem X 2023; 19:100807. [PMID: 37780243 PMCID: PMC10534175 DOI: 10.1016/j.fochx.2023.100807] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 10/03/2023] Open
Abstract
This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.
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Affiliation(s)
- Dongsheng Hu
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Xiaogang Liu
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Yuyue Qin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Jiatong Yan
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China
| | - Rongmei Li
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Qiliang Yang
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
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13
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Rawangkan A, Yosboonruang A, Kiddee A, Siriphap A, Pook-In G, Praphasawat R, Saokaew S, Duangjai A. Restoring Ampicillin Sensitivity in Multidrug-Resistant Escherichia coli Following Treatment in Combination with Coffee Pulp Extracts. J Microbiol Biotechnol 2023; 33:1179-1188. [PMID: 37317587 PMCID: PMC10580893 DOI: 10.4014/jmb.2304.04051] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
Escherichia coli, particularly multidrug-resistant (MDR) strains, is a serious cause of healthcare-associated infections. Development of novel antimicrobial agents or restoration of drug efficiency is required to treat MDR bacteria, and the use of natural products to solve this problem is promising. We investigated the antimicrobial activity of dried green coffee (DGC) beans, coffee pulp (CP), and arabica leaf (AL) crude extracts against 28 isolated MDR E. coli strains and restoration of ampicillin (AMP) efficiency with a combination test. DGC, CP, and AL extracts were effective against all 28 strains, with a minimum inhibitory concentration (MIC) of 12.5-50 mg/ml and minimum bactericidal concentration of 25-100 mg/ml. The CP-AMP combination was more effective than CP or AMP alone, with a fractional inhibitory concentration index value of 0.01. In the combination, the MIC of CP was 0.2 mg/ml (compared to 25 mg/ml of CP alone) and that of AMP was 0.1 mg/ml (compared to 50 mg/ml of AMP alone), or a 125-fold and 500-fold reduction, respectively, against 13-drug resistant MDR E. coli strains. Time-kill kinetics showed that the bactericidal effect of the CP-AMP combination occurred within 3 h through disruption of membrane permeability and biofilm eradication, as verified by scanning electron microscopy. This is the first report indicating that CP-AMP combination therapy could be employed to treat MDR E. coli by repurposing AMP.
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Affiliation(s)
- Anchalee Rawangkan
- Division of Microbiology and Parasitology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Atchariya Yosboonruang
- Division of Microbiology and Parasitology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Anong Kiddee
- Division of Microbiology and Parasitology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Achiraya Siriphap
- Division of Microbiology and Parasitology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Grissana Pook-In
- Division of Microbiology and Parasitology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Ratsada Praphasawat
- Department of Pathology, School of Medicine, University of Phayao, Phayao 56000, Thailand
| | - Surasak Saokaew
- Division of Social and Administrative Pharmacy, Department of Pharmaceutical Care, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand
- Centre of Health Outcomes Research and Therapeutic Safety (Cohorts), School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand
- Unit of Excellence on Clinical Outcomes Research and Integration (UNICORN), School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Acharaporn Duangjai
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
- Division of Physiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
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14
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Saewan N, Jimtaisong A, Panyachariwat N, Chaiwut P. In Vitro and In Vivo Anti-Aging Effect of Coffee Berry Nanoliposomes. Molecules 2023; 28:6830. [PMID: 37836673 PMCID: PMC10574267 DOI: 10.3390/molecules28196830] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
Encapsulation of bioactive compounds in the liposome system provides several advantages, such as enhancing the stability and lowering the toxicity of active compounds. Coffee berry extract (CBE) has previously been established to have in vitro anti-aging properties and to retard the aging of human skin. The purposes of this study were to encapsulate CBE in nanoliposomes and to assess its stability and in vitro anti-aging potential in human dermal fibroblasts (HDF), as well as in healthy human skin. In the HDF model, anti-aging potential was determined by nitric oxide (NO) and collagenase inhibition assays and a superoxide dismutase (SOD) activity assay, whereas in healthy human skin (in vivo), the skin elasticity and brightness were examined. First, liposomal CBE (L-CBE) was created with a particle size of 117.33 ± 2.91 nm, a polydispersity index (PDI) of 0.36 ± 0.03, and a zeta potential of -56.13 ± 1.87 mV. The percentages of encapsulation efficacy (%EE) and loading efficacy (%LE) were 71.26 ± 3.12% and 2.18 ± 0.18%, respectively. After undergoing a 12-week stability test, the L-CBE retained more phenolic content than the free CBE when stored at 4 °C, room temperature, and 45 °C. Compared to free CBE, the L-CBE demonstrated a more consistent, elevated, and prolonged release of phenolics from the lipid system. In human dermal fibroblasts, L-CBE showed lower toxicity, and at its maximum nontoxic concentration (10 mg/mL), it exhibited slightly higher anti-aging effects than CBE, including NO inhibition, enhanced SOD activity, and anti-collagenase activities. In clinical trials (30 volunteer subjects), none of the participants' skin was irritated when the L-CBE, the CBE, or base creams were applied. After 2 weeks of application, the L-CBE and CBE creams both demonstrated an improvement in skin elasticity and a reduction in melanin levels, and after 4 weeks, L-CBE cream showed a significantly greater improvement in skin elasticity and lightening. The results demonstrate that the encapsulation of the CBE in liposomal systems could increase its stability and skin penetration, reduce its toxicity, and maintain its anti-aging effect, which is powerful enough to be exploited in anti-aging and whitening agents for application in cosmetics and cosmeceuticals.
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Affiliation(s)
- Nisakorn Saewan
- School of Cosmetic Science, Mae Fah Luang University, 333, Moo.1, Thasud, Muang, Chiang Rai 57100, Thailand; (A.J.); (N.P.); (P.C.)
- Cosmetic and Beauty Innovations for Sustainable Development (CBIS) Research Group, Mae Fah Luang University, 333, Moo.1, Thasud, Muang, Chiang Rai 57100, Thailand
| | - Ampa Jimtaisong
- School of Cosmetic Science, Mae Fah Luang University, 333, Moo.1, Thasud, Muang, Chiang Rai 57100, Thailand; (A.J.); (N.P.); (P.C.)
- Cosmetic and Beauty Innovations for Sustainable Development (CBIS) Research Group, Mae Fah Luang University, 333, Moo.1, Thasud, Muang, Chiang Rai 57100, Thailand
| | - Nattakan Panyachariwat
- School of Cosmetic Science, Mae Fah Luang University, 333, Moo.1, Thasud, Muang, Chiang Rai 57100, Thailand; (A.J.); (N.P.); (P.C.)
- Cosmetic and Beauty Innovations for Sustainable Development (CBIS) Research Group, Mae Fah Luang University, 333, Moo.1, Thasud, Muang, Chiang Rai 57100, Thailand
| | - Phanuphong Chaiwut
- School of Cosmetic Science, Mae Fah Luang University, 333, Moo.1, Thasud, Muang, Chiang Rai 57100, Thailand; (A.J.); (N.P.); (P.C.)
- Green Cosmetic Technology Research Group, Mae Fah Luang University, 333, Moo.1, Thasud, Muang, Chiang Rai 57100, Thailand
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15
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Supanivatin P, Thipayarat A, Siriwattanayotin S, Ekkaphan P, Deepatana A, Wongwiwat J. A Comparative Analysis of Phenolic Content, Antioxidant Activity, Antimicrobial Activity, and Chemical Profile of Coffea robusta Extracts Using Subcritical Fluid Extraction and Supercritical Carbon Dioxide Extraction. Foods 2023; 12:3443. [PMID: 37761151 PMCID: PMC10528456 DOI: 10.3390/foods12183443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 09/05/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
In this study, extracts of Robusta-roasted coffee were obtained using various extraction techniques, including subcritical fluid extractions using HFC-134a and HCFC-22 under room-temperature batch extraction, frozen-temperature batch extraction, and continuous extraction conditions. Additionally, supercritical carbon dioxide (SCCO2) extraction was performed using ethanol and tetrahydrofuran as co-solvents. These extractions were performed due to the presence of potent antioxidants and antibacterial substances in the extracts. Extraction machines were built to process the extraction. The antioxidant potential of the extracts was evaluated using total phenolic content and DPPH and FRAP assays, while antibacterial potential was identified using the disk diffusion method. The results showed that HCFC-22 extraction produced the highest yield compared to other extraction methods, but HFC-134a extraction had the highest antioxidant potential values. The yield and antioxidant potential of the extracts obtained using room-temperature batch extraction were slightly higher than those obtained using frozen-temperature batch extraction and continuous extraction. The yield and antioxidant potential of the extracts obtained using SCCO2 extraction were similar to those obtained using HFC-134a and HCFC-22 extractions, and co-solvents slightly improved the extraction performance. The extracts were found to be more effective as inhibitors of Gram-positive bacteria than Gram-negative bacteria. Caffeine was the most prominent tentative chemical compound in all coffee extracts. This research study provides a better understanding of various extraction techniques using HFC-134a, HCFC-22, and SCCO2 when applied to roasted Robusta coffee beans, with a focus on yield, antioxidant potential, antimicrobial potential, and tentative chemical profiles.
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Affiliation(s)
- Pattarin Supanivatin
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand; (P.S.); (A.T.); (S.S.)
| | - Aluck Thipayarat
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand; (P.S.); (A.T.); (S.S.)
| | - Suwit Siriwattanayotin
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand; (P.S.); (A.T.); (S.S.)
| | - Paweena Ekkaphan
- Scientific and Technological Research Equipment Centre, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Anat Deepatana
- Department of Chemical Engineering, Faculty of Engineering, Burapha University, Chonburi 20131, Thailand;
| | - Jakrapop Wongwiwat
- Department of Mechanical Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
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16
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Ngamnok T, Nimlamool W, Amador-Noguez D, Palaga T, Meerak J. Efficiency of Lactiplantibacillus plantarum JT-PN39 and Paenibacillus motobuensis JT-A29 for Fermented Coffee Applications and Fermented Coffee Characteristics. Foods 2023; 12:2894. [PMID: 37569163 PMCID: PMC10418488 DOI: 10.3390/foods12152894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/20/2023] [Accepted: 06/26/2023] [Indexed: 08/13/2023] Open
Abstract
To develop a process for low-cost and ecologically friendly coffee fermentation, civet gut bacteria were isolated and screened to be used for fermentation. Among 223 isolates from civet feces, two bacteria exhibited strong protease, amylase, lipase, pectinase, and cellulase activities. By analyzing 16S rDNA phylogeny, those bacteria were identified to be Lactiplantibacillus plantarum JT-PN39 (LP) and Paenibacillus motobuensis JT-A29 (PM), where their potency (pure or mixed bacterial culture) for fermenting 5 L of arabica parchment coffee in 48-72 h was further determined. To characterize the role of bacteria in coffee fermentation, growth and pH were also determined. For mixed starter culture conditions, the growth of PM was not detected after 36 h of fermentation due to the low acid conditions generated by LP. Coffee quality was evaluated using a cupping test, and LP-fermented coffee expressed a higher cupping score, with a main fruity and sour flavor, and a dominant caramel-honey-like aroma. Antioxidant and anti-foodborne pathogenic bacteria activity, including total phenolic compounds of PM and LP fermented coffee extracts, was significantly higher than those of ordinary coffee. In addition, LP-fermented coffee expressed the highest antibacterial and antioxidant activities among the fermented coffee. The toxicity test was examined in the murine macrophage RAW 264.7 cell, and all fermented coffee revealed 80-90% cell variability, which means that the fermentation process does not generate any toxicity. In addition, qualifications of non-volatile and volatile compounds in fermented coffee were examined by LC-MS and GC-MS to discriminate the bacterial role during the process by PCA plot. The flavors of fermented coffee, including volatile and non-volatile compounds, were totally different between the non-fermented and fermented conditions. Moreover, the PCA plot showed slightly different flavors among fermentations with different starter cultures. For both the cupping test and biological activities, this study suggests that LP has potential for health benefits in coffee fermentation.
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Affiliation(s)
- Teerawat Ngamnok
- Master’s Degree Program in Applied Microbiology, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- The Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Wutigri Nimlamool
- Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Daniel Amador-Noguez
- Department of Bacteriology, University of Wisconsin—Madison, Madison, WI 53706, USA;
| | - Tanapat Palaga
- Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Jomkhwan Meerak
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
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17
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Sales AL, Iriondo-DeHond A, DePaula J, Ribeiro M, Ferreira IMPLVO, Miguel MAL, Del Castillo MD, Farah A. Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages. Foods 2023; 12:foods12091905. [PMID: 37174444 PMCID: PMC10177953 DOI: 10.3390/foods12091905] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/19/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Kombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw materials have been used to create new kombucha or kombucha-like products. Coffee is the most important food commodity worldwide and generates large amounts of by-products during harvest and post-harvest processing. The main coffee by-product is the dried fruit skin and pulp, popularly known as cascara. To date, no studies have evaluated the potential bioactivity of coffee cascara kombucha. In this study, we aimed to measure and compare the effects of infusions and kombuchas made with arabica coffee cascaras (n = 2) and black tea leaves (n = 1), fermented for 0, 3, 6, and 9 days on the intracellular production of Reactive Oxygen Species (ROS) and Nitric Oxide (NO) in model cells. Oxidative stress was induced in HK-2 cells with indoxyl sulfate (IS) and high glucose (G). Inflammation was induced with lipopolysaccharide (LPS) in RAW 264.7 macrophage. The contents of phenolic compounds, caffeine, and other physicochemical parameters were evaluated. To the best of our knowledge, this is the first study providing information on the bioactive profile and on the potential biological effects of coffee cascara kombucha. Fermentation caused the release of bound phenolic compounds from the infusions, especially total chlorogenic acids, with an average increase from 5.4 to 10.7 mg/100 mL (98%) and 2.6-3.4 mg/100 mL (30%) in coffee cascara and black tea kombucha, respectively, up to day 9. All evaluated beverages reduced (p < 0.0001) similarly the intracellular ROS (41% reduction, on average) and uric acid (10-55%) concentrations in HK-2 model cells, reversing the induced oxidative stress. All beverages also reduced (p < 0.0001, 81-90%) NO formation in LPS-induced macrophages, exhibiting an anti-inflammatory effect. These potential health benefits may be mostly attributed to polyphenols and caffeine, whose contents were comparable in all beverages. Coffee cascara showed similar potential to C. sinensis to produce healthy beverages and support sustainable coffee production.
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Affiliation(s)
- Amanda L Sales
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
- Laboratório de Biociencia de Alimentos, Instituto de Investigación em Ciencias de La Alimentación (CIAL) CSIC-UAM, Calle Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Amaia Iriondo-DeHond
- Laboratório de Biociencia de Alimentos, Instituto de Investigación em Ciencias de La Alimentación (CIAL) CSIC-UAM, Calle Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Departamento de Nutrición y Ciencia de los Alimentos, Sección Departamental de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
| | - Juliana DePaula
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
| | - Mafalda Ribeiro
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal
| | - Marco Antonio L Miguel
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro21941-902, Brazil
| | - María Dolores Del Castillo
- Laboratório de Biociencia de Alimentos, Instituto de Investigación em Ciencias de La Alimentación (CIAL) CSIC-UAM, Calle Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Adriana Farah
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
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Lee YG, Cho EJ, Maskey S, Nguyen DT, Bae HJ. Value-Added Products from Coffee Waste: A Review. Molecules 2023; 28:molecules28083562. [PMID: 37110796 PMCID: PMC10146170 DOI: 10.3390/molecules28083562] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Coffee waste is often viewed as a problem, but it can be converted into value-added products if managed with clean technologies and long-term waste management strategies. Several compounds, including lipids, lignin, cellulose and hemicelluloses, tannins, antioxidants, caffeine, polyphenols, carotenoids, flavonoids, and biofuel can be extracted or produced through recycling, recovery, or energy valorization. In this review, we will discuss the potential uses of by-products generated from the waste derived from coffee production, including coffee leaves and flowers from cultivation; coffee pulps, husks, and silverskin from coffee processing; and spent coffee grounds (SCGs) from post-consumption. The full utilization of these coffee by-products can be achieved by establishing suitable infrastructure and building networks between scientists, business organizations, and policymakers, thus reducing the economic and environmental burdens of coffee processing in a sustainable manner.
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Affiliation(s)
- Yoon-Gyo Lee
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Eun-Jin Cho
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Shila Maskey
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Dinh-Truong Nguyen
- School of Biotechnology, Tan Tao University, Duc Hoa 82000, Long An, Vietnam
| | - Hyeun-Jong Bae
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
- Department of Bioenergy Science and Technology, Chonnam National University, Gwangju 500-757, Republic of Korea
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Chlorogenic acid rich in coffee pulp extract suppresses inflammatory status by inhibiting the p38, MAPK, and NF-κB pathways. Heliyon 2023; 9:e13917. [PMID: 36873494 PMCID: PMC9982044 DOI: 10.1016/j.heliyon.2023.e13917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 02/08/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Coffee pulp (CP) is a coffee byproduct that contains various active ingredients, namely, chlorogenic acid (CGA) and caffeine. These active compounds show several benefits, including antihyperlipidemia, antioxidants, and anti-inflammation. However, the anti-inflammatory properties of Coffea pulp extract (CPE) are unknown. This work determined the impact of CPE on lipopolysaccharide (LPS)-activated murine macrophage cells and the molecular mechanism behind this action. RAW 264.7 cells were exposed to varying doses of CPE with or without LPS. Inflammatory markers and their mechanism were studied. CPE therapy has been shown to suppress the synthesis of inflammatory cytokines and mediators, namely, tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), IL-1β, cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and nitric oxide (NO), as well as prostaglandin E2 (PGE2). Finally, CPE inactivated the nuclear factor-kappa B (NF-κB) and MAPK signaling pathways. Consequently, CPE might be used as a nutraceutical to treat inflammation and its related disorders.
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Hu S, Gil-Ramírez A, Martín-Trueba M, Benítez V, Aguilera Y, Martín-Cabrejas MA. Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies. Curr Res Food Sci 2023; 6:100475. [PMID: 36935849 PMCID: PMC10017359 DOI: 10.1016/j.crfs.2023.100475] [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: 12/27/2022] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/05/2023] Open
Abstract
Coffee pulp is an underutilized by-product of coffee industrial production rich in bioactive compounds such as phenolic compounds, caffeine, and dietary fiber. The widely known antioxidant, anti-inflammatory, anti-aging, antimicrobial and hepatoprotective health-promoting properties attributed to mentioned compounds enhance the use of coffee pulp as a bioactive food ingredient. Furthermore, the application of green sustainable extraction techniques pursuing highly efficient and selective extraction processes promotes this by-product exploitation in food science. Hence, this review gathers the available information relative to the impact of the extraction processes on the bioactive compound's recovery from coffee pulp, providing an overview of the most recent advances. An in-depth comparison workout between conventional and alternative extraction methods was performed to identify the most suitable techniques for coffee pulp valorization as functional ingredient until date. A critical discussion focused on advantages and drawbacks of the extraction methods applied to coffee pulp was included together a prospective of emerging extraction techniques.
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Affiliation(s)
- Shuai Hu
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Alicia Gil-Ramírez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María Martín-Trueba
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A. Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
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Serna-Jiménez J, Torres-Valenzuela L, Sanín Villarreal A, Roldan C, Martín M, Siles J, Chica A. Advanced extraction of caffeine and polyphenols from coffee pulp: Comparison of conventional and ultrasound-assisted methods. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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22
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Supanivatin P, Siriwattanayotin S, Thipayarat A, Ekkaphan P, Wongwiwat J. Effect of Overfilled Solvent and Storage Time of Subcritical Extraction of Jasminum sambac on Yield, Antioxidant Activity, Antimicrobial Activity and Tentative Volatile Compounds. PLANTS (BASEL, SWITZERLAND) 2023; 12:585. [PMID: 36771668 PMCID: PMC9921506 DOI: 10.3390/plants12030585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 01/24/2023] [Accepted: 01/27/2023] [Indexed: 06/18/2023]
Abstract
Essential oil from Jasminum sambac flowers has demonstrated the potential of antioxidant and antimicrobial properties. However, jasmine flowers contain only a small amount of essential oil; therefore, subcritical fluid extraction (SFE) with HFC-134a, one of the effective extraction methods for flower extraction, was performed in this study. The percentage of overfilled solvent and storage time of the flowers were varied during the extraction. Antioxidant potential, antimicrobial potential and tentative volatile compounds were investigated in this study to observe the quality of the essential oil. It was discovered that a greater amount of overfilled solvent resulted in thicker essential oil and a longer storage time resulted in a lower amount of total oil yield. It could be seen that almost all extraction conditions did not have any significant difference in antioxidant and antimicrobial potential. The essential oil contained primary compounds such as indole, 9-tricosene, α-farnesene, muurolene, and benzyl alcohol. This study led to the conclusion that the amount of overfilled solvent from SFE affected the thickness of jasmine essential oil and its tentative volatile compounds. The longer storage time caused the significantly lower essential oil yield, but changing the extraction conditions had no significant effect on antioxidant or antimicrobial potential.
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Affiliation(s)
- Pattarin Supanivatin
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
| | - Suwit Siriwattanayotin
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
| | - Aluck Thipayarat
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
| | - Paweena Ekkaphan
- Scientific and Technological Research Equipment Centre, Chulalongkorn University, Bangkok 10330, Thailand
| | - Jakrapop Wongwiwat
- Department of Mechanical Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
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23
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Antifungal Activity of Spent Coffee Ground Extracts. Microorganisms 2023; 11:microorganisms11020242. [PMID: 36838208 PMCID: PMC9963196 DOI: 10.3390/microorganisms11020242] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/14/2023] [Accepted: 01/14/2023] [Indexed: 01/21/2023] Open
Abstract
Coffee is one of the most popular and consumed products in the world, generating tons of solid waste known as spent coffee grounds (SCG), containing several bioactive compounds. Here, the antifungal activity of ethanolic SCG extract from caffeinated and decaffeinated coffee capsules was evaluated against yeasts and filamentous fungi. These extracts had antifungal activity against Candida krusei, Candida parapsilosis, Trichophyton mentagrophytes, and Trichophyton rubrum, all skin fungal agents. Moreover, SCG had fungicidal activity against T. mentagrophytes and T. rubrum. To understand the underlying mechanisms of the antifungal activity, fungal cell membrane and cell wall components were quantified. SCG caused a significant reduction of the ergosterol, chitin, and β-(1,3)-glucan content of C. parapsilosis, revealing the synthesis of this membrane component and cell wall components as possible targets of these extracts. These extracts were cytotoxic for the tumoral cell lines tested but not for the non-tumoral PLP2 cell line. The analysis of the phenolic compounds of these extracts revealed the presence of caffeoylquinic acid, feruloylquinic acid, and caffeoylshikimic acid derivatives. Overall, this confirmed the antifungal activity of spent coffee grounds, presenting a potential increase in the sustainability of the life cycle of coffee grounds, as a source for the development of novel antifungal formulations, especially for skin or mucosal fungal infections.
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Kabploy K, Saengsawang P, Romyasamit C, Sangkanu S, Kitpipit W, Thomrongsuwannakij T, Wongtawan T, Daus M, Pereira MDL, Mitsuwan W. Sangyod rice bran extract enhances Lacticaseibacillus paracasei growth during the exponential phase and antibacterial activity of L. paracasei supernatant against zoonotic and foodborne pathogens. Vet World 2022; 15:2466-2474. [DOI: 10.14202/vetworld.2022.2466-2474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
Background and Aim: Prebiotics are a group of nutrients or compounds that are degraded by the gut microbiota, including Lacticaseibacillus paracasei. The probiotic plays an important role in adhesion to the gut and is able to produce antimicrobial substances to inhibit pathogens. This study aimed to investigate the effects of Sangyod rice bran extract on the growth promotion of L. paracasei. Furthermore, antibacterial activity of the extract and L. paracasei supernatants cultured in De Man, Rogosa and Sharpe (MRS) medium plus the extract against zoonotic and foodborne pathogens was investigated.
Materials and Methods: Antibacterial activity of the crude extract and the oil from Sangyod rice bran against the pathogens, including Bacillus cereus, Staphylococcus aureus, Escherichia coli, Avian pathogenic E. coli, and Pseudomonas aeruginosa was investigated using broth microdilution assay. The effects of the crude extract and the oil on the growth and adhesion of L. paracasei were further determined. The antibacterial activity of L. paracasei supernatant cultured in the medium supplemented with the extract and the oil against the pathogens was determined by agar well diffusion assay, followed by the broth microdilution assay. Finally, the chemical constituents and antioxidant activity of the crude extract and the oil from Sangyod rice bran were investigated.
Results: The crude extract and the oil from Sangyod rice bran enhanced L. paracasei growth during the exponential phase. Furthermore, the crude extract at 0.25 mg/mL significantly enhanced the adhesion of L. paracasei to the surface compared with the control. Both minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values of the crude extract against B. cereus and S. aureus were 0.5 and 1.0 mg/mL, respectively. All pathogens were sensitive to the supernatant of L. paracasei with similar MIC and MBC ranging from 12.5% v/v to 50% v/v. However, the MIC and MBC values of L. paracasei supernatant grown in MRS medium plus the crude extract and oil were not significantly different compared to the supernatant obtained from MRS alone. The crude extract had free radical scavenging activities with IC50 values at 0.61 mg/mL.
Conclusion: The results suggested the potential benefits of the crude extract from Sangyod rice bran for inducing the growth and the adhesion of L. paracasei and inhibiting zoonotic and foodborne pathogens.
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Affiliation(s)
- Krittika Kabploy
- School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Phirabhat Saengsawang
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand; One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Chonticha Romyasamit
- Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand; School of Allied Health Sciences and World Union for Herbal Drug Discovery (WUHeDD), Walailak University, Nakhon Si Thammarat, Thailand
| | - Suthinee Sangkanu
- School of Allied Health Sciences and World Union for Herbal Drug Discovery (WUHeDD), Walailak University, Nakhon Si Thammarat, Thailand
| | - Warangkana Kitpipit
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand; One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Food Technology and Innovation Center of Excellence, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Thotsapol Thomrongsuwannakij
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand; One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Tuempong Wongtawan
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand; One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Mareena Daus
- Division of Physical Science and Natural Products Center of Excellent, Faculty of Science, Prince of Songkla University, Songkhla, 80160, Thailand
| | - Maria de Lourdes Pereira
- CICECO-Aveiro Institute of Materials and Department of Medical Sciences, University of Aveiro, Aveiro, 3810-193, Portugal
| | - Watcharapong Mitsuwan
- Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand; One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
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Tritripmongkol P, Sangkanu S, Boripun R, Jeenkeawpieam J, Chuprom J, Nissapatorn V, Pereira MDL, Paul AK, Mitsuwan W. Robusta coffee extracts inhibit quorum sensing activity in Chromobacterium violaceum and reduce biofilms against Bacillus cereus and Staphylococcus aureus. Vet World 2022; 15:2391-2398. [DOI: 10.14202/vetworld.2022.2391-2398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Accepted: 08/17/2022] [Indexed: 11/16/2022] Open
Abstract
Background and Aim: Bacillus cereus and Staphylococcus aureus cause foodborne intoxication in humans and animals. Pathogens can produce biofilms controlled by the quorum sensing system. The study aimed to investigate the antibacterial, antibiofilm, and anti-quorum sensing activities of Coffea canephora P. ex Fr. (Robusta coffee) extracts against B. cereus and S. aureus.
Materials and Methods: Ethanol extracts of fruit peels and seeds of Robusta coffee were tested for antibacterial activity against B. cereus and S. aureus using a broth microdilution assay. Reduction of the biofilm formation and elimination of the viability of mature biofilm-grown cells of B. cereus and S. aureus were determined. Inhibition of quorum sensing activity in Chromobacterium violaceum by the extracts was investigated using the disk diffusion method and flask incubation assay.
Results: Fresh fruit peel extract showed the strongest antibacterial activity against B. cereus and S. aureus with minimum inhibitory concentration (MIC) values of 2 and 4 mg/mL, respectively. However, the extracts did not inhibit Escherichia coli, avian pathogenic E. coli, and Pseudomonas aeruginosa at 8 mg/mL. Significant inhibition of biofilm formation at 1/2 × MIC of the fresh peel extract was detected in B. cereus (56.37%) and S. aureus (39.69 %), respectively. At 8 × MIC of the fresh peel extract, a significant elimination of the mature biofilm viability was detected in B. cereus (92.48%) and S. aureus (74.49%), respectively. The results showed that fresh and dried peel fruit extracts at 1/2 × MIC significantly reduced violacein production with the highest percentage inhibition ranging from 44.53 to 47.48% at 24 h (p ≤ 0.05).
Conclusion: The results of the present study suggest the potential therapeutic benefits of Robusta coffee extracts in inhibiting the growth, biofilm, and quorum sensing of both B. cereus and S. aureus. The results put forward an alternative strategy to control the foodborne intoxications caused by both pathogens.
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Affiliation(s)
| | - Suthinee Sangkanu
- School of Allied Health Sciences, Southeast Asia Water Team (SEA Water Team), World Union for Herbal Drug Discovery, and Research Excellence Center for Innovation and Health Products, Walailak University, Nakhon Si Thammarat, Thailand
| | - Ratchadaporn Boripun
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand; One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Juthatip Jeenkeawpieam
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand; One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Julalak Chuprom
- School of Allied Health Sciences, Southeast Asia Water Team (SEA Water Team), World Union for Herbal Drug Discovery, and Research Excellence Center for Innovation and Health Products, Walailak University, Nakhon Si Thammarat, Thailand
| | - Veeranoot Nissapatorn
- School of Allied Health Sciences, Southeast Asia Water Team (SEA Water Team), World Union for Herbal Drug Discovery, and Research Excellence Center for Innovation and Health Products, Walailak University, Nakhon Si Thammarat, Thailand
| | - Maria de Lourdes Pereira
- CICECO-Aveiro Institute of Materials and Department of Medical Sciences, University of Aveiro, Aveiro, 3810-193, Portugal
| | - Alok K. Paul
- School of Pharmacy and Pharmacology, University of Tasmania, Hobart, TAS 7001, Australia
| | - Watcharapong Mitsuwan
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand; One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Center of Excellence in Innovation of Essential Oil, Walailak University, Nakhon Si Thammarat, 80160, Thailand
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Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries. Foods 2022; 11:foods11193144. [PMID: 36230220 PMCID: PMC9563741 DOI: 10.3390/foods11193144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/26/2022] [Accepted: 09/30/2022] [Indexed: 11/23/2022] Open
Abstract
Coffee is one of the most produced and consumed food products worldwide. Its production generates a large amount of byproducts with bioactive potential, like the fruit skin and pulp, popularly called cascara. This study aimed to evaluate the volatile and sensory profiles and the consumption potential of commercial Coffea arabica cascara teas by Rio de Janeiro consumers. Analyses of volatile organic compounds in unfermented (n = 2) and fermented (n = 4) cascara tea infusions were performed by GC-MS. RATA and acceptance sensory tests were performed with untrained assessors (n = 100). Fifty-three volatile organic compounds distributed in 9 classes were identified in different samples. Aldehydes, acids, alcohols, esters, and ketones prevailed in order of abundance. With mild intensity, the most cited aroma and flavor attributes were sweet, herbal, woody, prune, fruity, honey, toasted maté and black tea for unfermented teas. For the fermented teas, sweet, woody, black tea, prune, herbal, citric, fruity, honey, raisin, peach, toasted maté, tamarind, and hibiscus were rated as intense. A good association between the attributes selected by the assessors and the volatile compounds was observed. Unfermented teas, with a mild flavor and traditional characteristics, showed better mean acceptance (6.0−5.9 points) when compared to fermented teas (6.0−5.3 points), with exotic and complex attributes. These were well accepted (>8.0 points) by only about 20% of the assessors, a niche of consumers that appreciate gourmet foods.
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Huang J, Yang J, Miao Q, Olajide TM, Qian J, Liu H, Ou P, Liao X. Effect of Selenium Biofortification on Bioaccessibility, Antioxidant, and Antimicrobial Potentials of Phenolic Compounds in Germinated Black Soybean (
Glycine max
(L.) Merr). Cereal Chem 2022. [DOI: 10.1002/cche.10600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Junyi Huang
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
| | - Jingyi Yang
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
| | - Qianqian Miao
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
| | | | - Jiana Qian
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
| | - Haoyue Liu
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
| | - Pengcheng Ou
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
| | - Xianyan Liao
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
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Yosboonruang A, Ontawong A, Thapmamang J, Duangjai A. Antibacterial Activity of Coffea robusta Leaf Extract against Foodborne Pathogens. J Microbiol Biotechnol 2022; 32:1003-1010. [PMID: 35879283 PMCID: PMC9628929 DOI: 10.4014/jmb.2204.04003] [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: 04/04/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 12/15/2022]
Abstract
The purpose of this study was to examine the phytochemical compounds and antibacterial activity of Coffea robusta leaf extract (RLE). The results indicated that chlorogenic acid (CGA) is a major component of RLE. The minimum inhibitory concentrations (MICs) of RLE against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Salmonella Typhimurium were 6.25, 12.5, 12.5, and 12.5 mg/ml, respectively. RLE effectively damages the bacterial cell membrane integrity, as indicated by the high amounts of proteins and nucleic acids released from the bacteria, and disrupts bacterial cell membrane potential and permeability, as revealed via fluorescence analysis. Cytotoxicity testing showed that RLE is slightly toxic toward HepG2 cells at high concentration but exhibited no toxicity toward Caco2 cells. The results from the present study suggest that RLE has excellent potential applicability as an antimicrobial in the food industry.
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Affiliation(s)
- Atchariya Yosboonruang
- Division of Microbiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Atcharaporn Ontawong
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Jadsada Thapmamang
- Division of Microbiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
| | - Acharaporn Duangjai
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand,Corresponding author E-mail:
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Abstract
The aging process encompasses gradual and continuous changes at the cellular level that slowly accumulate with age. The signs of aging include many physiological changes in both skin and hair such as fine lines, wrinkles, age spots, hair thinning and hair loss. The aim of the current study was to investigate the anti-aging potential of coffee berry extract (CBE) on human dermal fibroblast (HDF) and hair follicle dermal papilla (HFDP) cells. Coffee berry was extracted by 50% ethanol and determined for chemical constituents by HPLC technique. Cytotoxicity of the extract was examined on both cells by MTT assay. Then, HDF cells were used to evaluate antioxidant properties by using superoxide dismutase activity (SOD) and nitric oxide inhibition as well as anti-collagenase inhibition assays. The effectiveness of anti-hair loss properties was investigated in HFDP cells by considering cell proliferation, 5α-reductase inhibition (5AR), and growth factor expression. The results showed that caffeine and chlorogenic acid were identified as major constituents in CBE. CBE had lower toxicity and cell proliferation than caffeine and chlorogenic acid on both cells. CBE showed SOD and nitric oxide inhibition activities that were higher than those of caffeine but lower than those of chlorogenic acid. Interestingly, CBE had the highest significant anti-collagenase activity, and its 5AR inhibition activity was comparable to that of chlorogenic acid, which was higher than caffeine. CBE also stimulated hair-related gene expression, especially insulin-like growth factor 1 (IGF-1), keratinocyte growth factor (KGF) and vascular endothelial growth factor (VEGF). The results confirmed that CBE provided anti-aging activity on both skin and hair cells and could be beneficial for applications in cosmeceuticals.
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Effects of High Pressure-Assisted Extraction on Yield, Antioxidant, Antimicrobial, and Anti-diabetic Properties of Chlorogenic Acid and Caffeine Extracted from Green Coffee Beans. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02828-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bondam AF, Diolinda da Silveira D, Pozzada dos Santos J, Hoffmann JF. Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Canci LA, de Toledo Benassi M, Canan C, Kalschne DL, Colla E. Antimicrobial potential of aqueous coffee extracts against pathogens and Lactobacillus species: A food matrix application. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Rawangkan A, Siriphap A, Yosboonruang A, Kiddee A, Pook-In G, Saokaew S, Sutheinkul O, Duangjai A. Potential Antimicrobial Properties of Coffee Beans and Coffee By-Products Against Drug-Resistant Vibrio cholerae. Front Nutr 2022; 9:865684. [PMID: 35548583 PMCID: PMC9083461 DOI: 10.3389/fnut.2022.865684] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 03/21/2022] [Indexed: 11/13/2022] Open
Abstract
Vibrio cholerae is the causative organism of the cholera epidemic, and it remains a serious global health problem, particularly the multidrug-resistant strain, despite the development of several generic drugs and vaccines over time. Natural products have long been exploited for the treatment of various diseases, and this study aimed to evaluate the in vitro antibacterial activity of coffee beans and coffee by-products against V. cholerae antimicrobial resistant strains. A total of 9 aqueous extracts were investigated, including light coffee (LC), medium coffee (MC), dark coffee (DC), dried green coffee (DGC), dried red coffee (DRC), fresh red coffee (FRC), Arabica leaf (AL), Robusta leaf (RL), and coffee pulp (CP). The influential coffee phytochemicals, i.e., chlorogenic acid (CGA), caffeic acid (CA), and caffeine, were determined using HPLC. The antibacterial properties were tested by agar well-diffusion techniques, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were further determined against 20 V. cholerae isolates. The results revealed that all tested strains were sensitive to coffee extracts, with MIC and MBC values in the range of 3.125-25.0 mg/mL and 12.5-50.0 mg/mL, respectively. With a MIC of 6.25 mg/mL, DGC, DRC, and CP appeared to be the most effective compounds against 65, 60, and 55% of clinical strains, respectively. The checkerboard assay revealed that the combination of coffee extract and tetracycline was greater than either treatment alone, with the fractional inhibitory concentration index (FICI) ranging from 0.005 to 0.258. It is important to note that CP had the lowest FICI (0.005) when combined with tetracycline at 60 ng/mL, which is the most effective dose against V. cholerae six-drug resistance strains (azithromycin, colistin, nalidixic acid, sulfamethoxazole, tetracycline, and trimethoprim), with a MIC of 47.5 μg/mL (MIC alone = 12.5 mg/mL). Time killing kinetics analysis suggested that CA might be the most effective treatment for drug-resistant V. cholerae as it reduced bacterial growth by 3 log10 CFU/mL at a concentration of 8 mg/mL within 1 h, via disrupting membrane permeability, as confirmed by scanning electron microscopy (SEM). This is the first report showing that coffee beans and coffee by-product extracts are an alternative for multidrug-resistant V. cholerae treatment.
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Affiliation(s)
- Anchalee Rawangkan
- School of Medical Sciences, University of Phayao, Phayao, Thailand
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao, Thailand
| | | | | | - Anong Kiddee
- School of Medical Sciences, University of Phayao, Phayao, Thailand
| | - Grissana Pook-In
- School of Medical Sciences, University of Phayao, Phayao, Thailand
| | - Surasak Saokaew
- Division of Social and Administrative Pharmacy, Department of Pharmaceutical Care, School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
- Center of Health Outcomes Research and Therapeutic Safety (Cohorts), School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
- Unit of Excellence on Clinical Outcomes Research and IntegratioN (UNICORN), School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
| | | | - Acharaporn Duangjai
- School of Medical Sciences, University of Phayao, Phayao, Thailand
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao, Thailand
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Lestari W, Hasballah K, Listiawan MY, Sofia S. Coffee by-products as the source of antioxidants: a systematic review. F1000Res 2022; 11:220. [PMID: 35646331 PMCID: PMC9123331 DOI: 10.12688/f1000research.107811.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 01/26/2022] [Indexed: 12/02/2022] Open
Abstract
Background: Solid waste from coffee depulping process threatens the organism in environment as it produces organic pollutants. Evidence suggested that coffee by-product could valorize owing to its potential as antioxidant sources. The aim of this systematic review was to evaluate antioxidant activity of coffee by-products obtained from different coffee variants (arabica and robusta) and processing methods. Methods: The systematic review was conducted as of May 29, 2021 for records published within the last ten years (2011-2021) using seven databases: Embase, Medline, BMJ, Web of Science, Science Direct, Cochrane, and PubMed. Data on type of specimen, processing methods, and antioxidant activities were collected based on PRISMA guidelines. Results: Our data suggested that aqueous extract was found to be the most common processing method used to obtain the antioxidant from various coffee by-products, followed by methanol and ethanol extract. A variety of antioxidant properties ranging from strong to low activity was found depending on the variety, type of coffee by-products (cascara, pulp, husk, silverskin, and parchment), and processing technique. Fermentation employing proper bacteria was found effective in improving the yield of bioactive compounds resulting in higher antioxidant capacity. Applications in feedstuffs, foods, beverages, and topical formulation are among the potential utilization of coffee by-products. Conclusion: Coffee by-products contain bioactive compounds possessing antioxidant properties which could be used as additives in foods, beverages, and cosmetics. In particular, their benefits in skin care products require further investigation.
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Affiliation(s)
- Wahyu Lestari
- Postgraduate Program, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Department of Dermatology, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Department of Dermatology, Dr. Zainoel Abidin General Hospital, Banda Aceh, 24415, Indonesia
| | - Kartini Hasballah
- Department of Pharmacology, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
| | - M. Yulianto Listiawan
- Department of Dermatology, Faculty of Medicine, Universitas Airlangga/Dr. Soetomo General Hospital, Surabaya, 60131, Indonesia
| | - Sofia Sofia
- Department of Biochemistry, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Master of Public Health, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
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Lonati E, Carrozzini T, Bruni I, Mena P, Botto L, Cazzaniga E, Del Rio D, Labra M, Palestini P, Bulbarelli A. Coffee-Derived Phenolic Compounds Activate Nrf2 Antioxidant Pathway in I/R Injury In Vitro Model: A Nutritional Approach Preventing Age Related-Damages. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031049. [PMID: 35164314 PMCID: PMC8839093 DOI: 10.3390/molecules27031049] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 01/28/2022] [Accepted: 01/31/2022] [Indexed: 12/20/2022]
Abstract
Age-related injuries are often connected to alterations in redox homeostasis. The imbalance between free radical oxygen species and endogenous antioxidants defenses could be associated with a growing risk of transient ischemic attack and stroke. In this context, a daily supply of dietary antioxidants could counteract oxidative stress occurring during ischemia/reperfusion injury (I/R), preventing brain damage. Here we investigated the potential antioxidant properties of coffee-derived circulating metabolites and a coffee pulp phytoextract, testing their efficacy as ROS scavengers in an in vitro model of ischemia. Indeed, the coffee fruit is an important source of phenolic compounds, such as chlorogenic acids, present both in the brewed seed and in the discarded pulp. Therefore, rat brain endothelial cells, subjected to oxygen and glucose deprivation (OGD) and recovery (ogR) to mimic reperfusion, were pretreated or not with coffee by-products. The results indicate that, under OGD/ogR, the ROS accumulation was reduced by coffee by-product. Additionally, the coffee extract activated the Nrf2 antioxidant pathway via Erk and Akt kinases phosphorylation, as shown by increased Nrf2 and HO-1 protein levels. The data indicate that the daily intake of coffee by-products as a dietary food supplement represents a potential nutritional strategy to counteract aging.
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Affiliation(s)
- Elena Lonati
- School of Medicine and Surgery, University of Milano-Bicocca, 20900 Monza, Italy; (E.L.); (T.C.); (L.B.); (E.C.); (P.P.)
- Bicocca Center of Science and Technology for Food, University of Milano-Bicocca, 20126 Milano, Italy; (I.B.); (M.L.)
| | - Tatiana Carrozzini
- School of Medicine and Surgery, University of Milano-Bicocca, 20900 Monza, Italy; (E.L.); (T.C.); (L.B.); (E.C.); (P.P.)
| | - Ilaria Bruni
- Bicocca Center of Science and Technology for Food, University of Milano-Bicocca, 20126 Milano, Italy; (I.B.); (M.L.)
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126 Milano, Italy
| | - Pedro Mena
- Human Nutrition Unit, Department of Food and Drug, University of Parma, 43124 Parma, Italy; (P.M.); (D.D.R.)
| | - Laura Botto
- School of Medicine and Surgery, University of Milano-Bicocca, 20900 Monza, Italy; (E.L.); (T.C.); (L.B.); (E.C.); (P.P.)
| | - Emanuela Cazzaniga
- School of Medicine and Surgery, University of Milano-Bicocca, 20900 Monza, Italy; (E.L.); (T.C.); (L.B.); (E.C.); (P.P.)
- Bicocca Center of Science and Technology for Food, University of Milano-Bicocca, 20126 Milano, Italy; (I.B.); (M.L.)
| | - Daniele Del Rio
- Human Nutrition Unit, Department of Food and Drug, University of Parma, 43124 Parma, Italy; (P.M.); (D.D.R.)
- School of Advanced Studies on Food and Nutrition, University of Parma, 43121 Parma, Italy
| | - Massimo Labra
- Bicocca Center of Science and Technology for Food, University of Milano-Bicocca, 20126 Milano, Italy; (I.B.); (M.L.)
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126 Milano, Italy
| | - Paola Palestini
- School of Medicine and Surgery, University of Milano-Bicocca, 20900 Monza, Italy; (E.L.); (T.C.); (L.B.); (E.C.); (P.P.)
- Bicocca Center of Science and Technology for Food, University of Milano-Bicocca, 20126 Milano, Italy; (I.B.); (M.L.)
| | - Alessandra Bulbarelli
- School of Medicine and Surgery, University of Milano-Bicocca, 20900 Monza, Italy; (E.L.); (T.C.); (L.B.); (E.C.); (P.P.)
- Bicocca Center of Science and Technology for Food, University of Milano-Bicocca, 20126 Milano, Italy; (I.B.); (M.L.)
- Correspondence: ; Tel.: +39-026-448-8221
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Van Doan H, Lumsangkul C, Hoseinifar SH, Jaturasitha S, Tran HQ, Chanbang Y, Ringø E, Stejskal V. Influences of spent coffee grounds on skin mucosal and serum immunities, disease resistance, and growth rate of Nile tilapia (Oreochromis niloticus) reared under biofloc system. FISH & SHELLFISH IMMUNOLOGY 2022; 120:67-74. [PMID: 34774734 DOI: 10.1016/j.fsi.2021.11.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 11/06/2021] [Accepted: 11/08/2021] [Indexed: 06/13/2023]
Abstract
The study was executed to find out the potential effects spent coffee ground (SCG) on Nile tilapia's skin mucosal and serum immunities, disease prevention, and growth rate reared in a biofloc system. Nile tilapia fingerlings (average weight 15.25 ± 0.07 g) were disseminated into 15 aquaria (150 L tank-1) at a density of 20 fish per aquarium and treated five diets: SCG1 (control), SCG2 (10 g kg-1), SCG3 (20 g kg-1), SCG4 (40 g kg-1), and SCG5 (80 g kg-1) for eight weeks. A Completely Randomized Design (CRD) with three replications was applied. Growth rate, skin mucus, and serum immunities were quantified every 4 weeks; whereas the challenge study was conducted at the termination of the feeding trial. The outputs indicated that dietary incorporation of SCG give rise to the enhancement of SGR and FCR in comparison with the control, with best levels noted in fish fed SCG2 diet. Similarly, significant enhancements in skin mucosal and serum immunities were revealed in fish treated SCG2 over the control and other SCG diets. Likewise, higher survival rates against Streptococcus agalactiae were displayed in fish fed SCG, with the maximum level displayed in the fish treated SCG2. In conclusion, dietary supplementation of SCG2 (10 g kg-1) can be potential used as immunostimulants in tilapia aquaculture.
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Affiliation(s)
- Hien Van Doan
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand.
| | - Chompunut Lumsangkul
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Seyed Hossein Hoseinifar
- Department of Fisheries, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Sanchai Jaturasitha
- Science and Technology Research Institute, Chiang Mai University, 239 Huay Keaw Rd., Suthep, Muang, Chiang Mai, 50200, Thailand.
| | - Hung Quang Tran
- University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, Na Sádkách 1780, 370 05, České Budějovice, Czech Republic
| | - Yaowaluk Chanbang
- Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Einar Ringø
- Norwegian College of Fishery Science, Faculty of Bioscience, Fisheries and Economics, UiT The Arctic University of Norway, Tromsø, Norway
| | - Vlastimil Stejskal
- University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, Na Sádkách 1780, 370 05, České Budějovice, Czech Republic
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Sharaf NS, Shetta A, Elhalawani JE, Mamdouh W. Applying Box-Behnken Design for Formulation and Optimization of PLGA-Coffee Nanoparticles and Detecting Enhanced Antioxidant and Anticancer Activities. Polymers (Basel) 2021; 14:144. [PMID: 35012166 PMCID: PMC8747114 DOI: 10.3390/polym14010144] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 12/12/2021] [Accepted: 12/15/2021] [Indexed: 11/25/2022] Open
Abstract
In an attempt to prove biological activity enhancement upon particle size reduction to the nanoscale, coffee (Cf) was chosen to be formulated into poly(lactic-co-glycolic) acid (PLGA) nanoparticles (NPs) using the single emulsion-solvent evaporation (SE-SE) method via Box-Behnken Design (BBD) to study the impact of certain process and formulation parameters on the particle size and size homogeneity, surface stability and encapsulation efficiency (EE%). The coffee-loaded PLGA (PLGA-Cf) NPs were characterized by different methods to aid in selecting the optimum formulation conditions. The desirable physicochemical characteristics involved small particle sizes with an average of 318.60 ± 5.65 nm, uniformly distributed within a narrow range (PDI of 0.074 ± 0.015), with considerable stability (Zeta Potential of -20.50 ± 0.52 mV) and the highest EE% (85.92 ± 4.01%). The antioxidant and anticancer activities of plain PLGA NPs, pure Cf and the optimum PLGA-Cf NPs, were evaluated using 2,2-Diphenyl-1-picryl-hydrazyl (DPPH) and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assays, respectively. As a result of nano-encapsulation, antioxidant activity was enhanced by 26.5%. Encapsulated Cf showed higher anticancer potency than pure Cf against different cancerous cell lines with an increase of 86.78%, 78.17%, 85.84% and 84.84% against MCF-7, A-549, HeLa and HepG-2, respectively. The in vitro release followed the Weibull release model with slow and biphasic release profile in both tested pH media, 7.4 and 5.5.
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Affiliation(s)
| | | | | | - Wael Mamdouh
- Department of Chemistry, School of Sciences and Engineering, The American University in Cairo (AUC), AUC Avenue, P.O. Box 74, New Cairo 11835, Egypt; (N.S.S.); (A.S.); (J.E.E.)
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Abstract
Current strategies of combating bacterial infections are limited and involve the use of antibiotics and preservatives. Each of these agents has generally inadequate efficacy and a number of serious adverse effects. Thus, there is an urgent need for new antimicrobial drugs and food preservatives with higher efficacy and lower toxicity. Edible plants have been used in medicine since ancient times and are well known for their successful antimicrobial activity. Often photosensitizers are present in many edible plants; they could be a promising source for a new generation of drugs and food preservatives. The use of photodynamic therapy allows enhancement of antimicrobial properties in plant photosensitizers. The purpose of this review is to present the verified data on the antimicrobial activities of photodynamic phytochemicals in edible species of the world’s flora, including the various mechanisms of their actions.
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Bae HM, Haile M, Kang WH. Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries. FOOD SCI TECHNOL INT 2021; 28:716-727. [PMID: 34713752 DOI: 10.1177/10820132211051874] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In this study, coffee pulp was examined as a starting material to make alcoholic beverages (coffee pulp wine) and yeast fermentation ability. We have evaluated five yeasts, three of which were previously isolated from the coffee cherry, and the other two were commercial yeasts. The pH, °Brix, viable yeast cells, and color parameters of coffee pulp wines were measured. The antioxidant activity of coffee pulp wine were measured using the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays. Relatively, the 2,2-diphenyl-1-picrylhydrazyl inhibition percentage of Saccharomycopsis fibuligera (strain KNU18Y4) fermented coffee pulp wine was higher than that of other yeasts. Coffee pulp wine fermented with Saccharomyces cerevisiae (strain Fermivin) had higher ferric reducing antioxidant power values. Coffee pulp wine fermented with S. fibuligera (strain KNU18Y4) produced higher total phenolic content and total flavonoid content. Coffee pulp wine fermented with S. cerevisiae (strain KNU18Y12) had lower total tannin content compared to other treatments. The citric and malic acid contents were higher in coffee pulp wine fermented with S. cerevisiae (strain Fermivin). On the other hand, high lactic and acetic acid produced, with coffee pulp wine fermented with S. fibuligera (strain KNU18Y4). Ethyl alcohol was the most abundant volatile compound found in all treatments.
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Affiliation(s)
- Hyung Min Bae
- Department of Horticulture, 98410Kangwon National University, Republic of Korea
| | - Mesfin Haile
- Department of Horticulture, 98410Kangwon National University, Republic of Korea
| | - Won Hee Kang
- Department of Horticulture, 98410Kangwon National University, Republic of Korea.,Convergence Program of Coffee Science, Kangwon National University, Republic of Korea
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40
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Bhandarkar NS, Mouatt P, Majzoub ME, Thomas T, Brown L, Panchal SK. Coffee Pulp, a By-Product of Coffee Production, Modulates Gut Microbiota and Improves Metabolic Syndrome in High-Carbohydrate, High-Fat Diet-Fed Rats. Pathogens 2021; 10:pathogens10111369. [PMID: 34832525 PMCID: PMC8624503 DOI: 10.3390/pathogens10111369] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/16/2021] [Accepted: 10/18/2021] [Indexed: 12/17/2022] Open
Abstract
Waste from food production can be re-purposed as raw material for usable products to decrease industrial waste. Coffee pulp is 29% of the dry weight of coffee cherries and contains caffeine, chlorogenic acid, trigonelline, diterpenes and fibre. We investigated the attenuation of signs of metabolic syndrome induced by high-carbohydrate, high-fat diet in rats by dietary supplementation with 5% freeze-dried coffee pulp for the final 8 weeks of a 16-week protocol. Coffee pulp decreased body weight, feed efficiency and abdominal fat; normalised systolic blood pressure, left ventricular diastolic stiffness, and plasma concentrations of triglycerides and non-esterified fatty acids; and improved glucose tolerance in rats fed high-carbohydrate, high-fat diet. Further, the gut microbiota was modulated with high-carbohydrate, high-fat diet and coffee pulp supplementation and 14 physiological parameters were correlated with the changes in bacterial community structures. This study suggested that coffee pulp, as a waste from the coffee industry, is useful as a functional food for improving obesity-associated metabolic, cardiovascular and liver structure and function, and gut microbiota.
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Affiliation(s)
- Nikhil S. Bhandarkar
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD 4350, Australia; (N.S.B.); (L.B.)
| | - Peter Mouatt
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia;
| | - Marwan E. Majzoub
- Centre for Marine Science and Innovation, School of Biological, Earth and Environmental Sciences, University of New South Wales, Sydney, NSW 2052, Australia; (M.E.M.); (T.T.)
| | - Torsten Thomas
- Centre for Marine Science and Innovation, School of Biological, Earth and Environmental Sciences, University of New South Wales, Sydney, NSW 2052, Australia; (M.E.M.); (T.T.)
| | - Lindsay Brown
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD 4350, Australia; (N.S.B.); (L.B.)
| | - Sunil K. Panchal
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, QLD 4350, Australia; (N.S.B.); (L.B.)
- Correspondence: ; Tel.: +61-2-4570-1932
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Chansriniyom C, Nooin R, Nuengchamnong N, Wongwanakul R, Petpiroon N, Srinuanchai W, Chantarasuwan B, Pitchakarn P, Temviriyanukul P, Nuchuchua O. Tandem mass spectrometry of aqueous extract from Ficus dubia sap and its cell-based assessments for use as a skin antioxidant. Sci Rep 2021; 11:16899. [PMID: 34413383 PMCID: PMC8377047 DOI: 10.1038/s41598-021-96261-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Accepted: 08/04/2021] [Indexed: 12/11/2022] Open
Abstract
Since 2006, Ficus dubia has been reported as a new Ficus species in Thailand. As per our recent report, the red-brown aqueous extract of F. dubia sap (FDS) has been determined to strongly exhibit in vitro anti-radicals. However, the phytochemicals in the FDS extract related to health-promoting antioxidation have not been explored. Thus, in this study, we aimed to investigate the chemical components of the F. dubia sap extract by liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-MS/QTOF-MS) and its potential use in cosmetics in terms of cellular antioxidation on keratinocytes (HaCaT), phototoxicity, and irritation on 3D skin cell models following standard tests suggested by the Organization for Economic Cooperation and Development (OECD). It was found that the sap extract was composed of quinic acid and caffeoyl derivatives (e.g., syringoylquinic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, and dimeric forms of caffeoylquinic acids). The extract has significantly exhibited antioxidant activity against H2O2-induced oxidative stress in HaCaT cells. The cellular antioxidative effect of the FDS extract was remarkably dependent on the presence of 3- and 4-O-caffeoylquinic acid in the extract. Furthermore, the FDS extract showed negative results on skin phototoxicity and irritation. Overall, the results reveal that the FDS extract could be developed as a new antioxidant candidate for a skin healthcare product.
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Affiliation(s)
- Chaisak Chansriniyom
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand
- Natural Products and Nanoparticles Research Unit, Chulalongkorn University, Bangkok, Thailand
| | - Rawiwan Nooin
- Nano Agricultural Chemistry and Processing Research Team, National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), Pathumthani, Thailand
| | - Nitra Nuengchamnong
- Science Laboratory Center, Faculty of Science, Naresuan University, Phitsanulok, Thailand
| | - Ratjika Wongwanakul
- Nano Environmental and Health Safety Research Team, Advanced Nanocharacterization and Safety Research Group , National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), Pathumthani, Thailand
| | - Nalinrat Petpiroon
- Nano Environmental and Health Safety Research Team, Advanced Nanocharacterization and Safety Research Group , National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), Pathumthani, Thailand
| | - Wanwisa Srinuanchai
- Nano Agricultural Chemistry and Processing Research Team, National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), Pathumthani, Thailand
| | | | - Pornsiri Pitchakarn
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Piya Temviriyanukul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom, Thailand
| | - Onanong Nuchuchua
- Nano Agricultural Chemistry and Processing Research Team, National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), Pathumthani, Thailand.
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Tseng YP, Liu C, Chan LP, Liang CH. Coffee pulp supplement affects antioxidant status and favors anti-aging of skin in healthy subjects. J Cosmet Dermatol 2021; 21:2189-2199. [PMID: 34265165 DOI: 10.1111/jocd.14341] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 05/17/2021] [Accepted: 07/11/2021] [Indexed: 01/18/2023]
Abstract
BACKGROUND Coffee and coffee products are known potentially to reduce levels of oxidative stress biomarkers in humans. OBJECTIVE This investigation evaluates the effects of coffee pulp extract as a functional supplement (in coffee pulp drink, CPD) and a cosmetic ingredient (coffee pulp serum, CPS). PATIENTS/METHODS The effects of CPD and CPS for anti-oxidation and anti-aging were investigated. Forty subjects were randomly allocated to CPD or placebo drink groups (50 ml of a CPD/placebo drink daily for 8 weeks for each subject), and another 40 subjects were recruited to CPS or placebo serum groups (about 3 ml of a CPS/placebo serum day and night/daily for 4 weeks for each subject) in a double-blind study. RESULTS The CPD and CPS (20%) can increase free radical scavenging activities by 93.3% and 85% (p < 0.001) for DPPH, 94.5% and 61.3% (p < 0.01) for ABTS·+ , 43.8% and 15.3% (p < 0.05) for NO· than placebo. The inhibition of tyrosinase activity was increased by 91.6% and 51.0% (p < 0.05) after CPD and CPS application. The CPD comprehensively improved the moisture, brightness, elasticity, spotting, texture, and collagen content of skin for most subjects after 8 weeks, relative to the baseline without treatment (p < 0.05). After 4 weeks of CPS serum consumption, the brightness, elasticity, spotting, UV spots, and collagen content of skin were slightly better than those at week 0 (p < 0.05). CONCLUSIONS The daily consumption of coffee pulp extract products can slow the skin aging process and improve skin health.
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Affiliation(s)
- Ya-Ping Tseng
- Institute of Basic Medical Sciences, National Cheng Kung University, Tainan, Taiwan
| | - Cheng Liu
- Department of Health and Beauty, Shu-Zen Junior College of Medicine and Management, Kaohsiung, Taiwan.,Department of Optometry, Shu-Zen Junior College of Medicine and Management, Kaohsiung, Taiwan.,Department of Dental Technology, Shu-Zen Junior College of Medicine and Management, Kaohsiung, Taiwan
| | - Leong-Perng Chan
- Department of Otorhinolaryngology-Head and Neck Surgery, Kaohsiung Municipal Ta-Tung Hospital, Kaohsiung Medical University, Kaohsiung, Taiwan.,Department of Otorhinolaryngology-Head and Neck Surgery, Kaohsiung Medical University Hospital, Faculty of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan
| | - Chia-Hua Liang
- Department of Cosmetic Science and Institute of Cosmetic Science, Chia Nan University of Pharmacy and Science, Tainan, Taiwan
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Alzoman H, Alzahrani A, Alwehaiby K, Alanazi W, AlSarhan M. Efficacy of Arabic Coffee and Black Tea in Reducing Halitosis: A Randomized, Double-Blind, Controlled, Crossover Clinical Trial. Healthcare (Basel) 2021; 9:250. [PMID: 33804328 PMCID: PMC8000802 DOI: 10.3390/healthcare9030250] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 02/17/2021] [Accepted: 02/18/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to objectively evaluate the short-term effect of Arabic coffee and black tea on oral halitosis. This study was a single-center, randomized, double-blind, placebo-controlled, crossover clinical trial on 17 healthy individuals. During the initial visit, pre-treatment breath samples were collected from each subject and analyzed using portable gas chromatography (OralChroma™). Four interventions were evaluated, with Arabic coffee and black tea as the test intervention tools, mouthwash containing a solution (0.05% chlorhexidine, 0.05% cetylpyridinium chloride, and 0.14% zinc lactate (CHX-CPC-Zn)) as a positive control, and drinking water as a negative control. Halitosis was induced by rinsing with 10 mL solution of L-cysteine for 30 s. Twenty minutes later, a breath sample was taken to record the baseline volatile sulfur compounds (VSC) levels (T0). Then, the participants were asked to rinse with 10 mL of a randomly-assigned solution for 30 s. Sixty minutes later, another breath sample was recorded (T1). Finally, after 120 min, the final breath sample was recorded (T2). It was found that rinsing with Arabic coffee decreased the level of H2S both in the first hour (T1) and the second hour (T2). The reduction was significantly greater at T1 (p = 0.017). There was a similar result after the volunteers rinsed with black tea. At T2, Arabic coffee showed a substantially greater reduction in H2S (p < 0.001). On the contrary, using CHX-CPC-Zn showed a significant and continuous decrease in H2S values in the breath throughout the experiment (p < 0.001). Water showed no significant impact on the level of VSC (p = 0.71). This study demonstrates that black tea and Arabic coffee had inhibitory effects on halitosis that was greater in the first hour and was not sustained over a long period. Additionally, Arabic coffee had a greater inhibitory effect on halitosis than black tea.
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Affiliation(s)
- Hamad Alzoman
- Department of Periodontics and Community Dentistry, College of Dentistry, King Saud University, Riyadh 11545, Saudi Arabia;
| | - Ahmed Alzahrani
- Dental Intern, College of Dentistry, King Saud University, Riyadh 11545, Saudi Arabia; (A.A.); (K.A.); (W.A.)
| | - Khaled Alwehaiby
- Dental Intern, College of Dentistry, King Saud University, Riyadh 11545, Saudi Arabia; (A.A.); (K.A.); (W.A.)
| | - Waleed Alanazi
- Dental Intern, College of Dentistry, King Saud University, Riyadh 11545, Saudi Arabia; (A.A.); (K.A.); (W.A.)
| | - Mohammed AlSarhan
- Department of Periodontics and Community Dentistry, College of Dentistry, King Saud University, Riyadh 11545, Saudi Arabia;
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A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110630] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Hejna A. Potential applications of by-products from the coffee industry in polymer technology - Current state and perspectives. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 121:296-330. [PMID: 33406477 DOI: 10.1016/j.wasman.2020.12.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/09/2020] [Accepted: 12/12/2020] [Indexed: 06/12/2023]
Abstract
Coffee is one of the most popular beverages in the world, and its popularity is continuously growing, which can be expressed by almost doubling production over the last three decades. Cultivation, processing, roasting, and brewing coffee are known for many years. These processes generate significant amounts of by-products since coffee bean stands for around 50% of the coffee cherry. Therefore, considering the current pro-ecological trends, it is essential to develop the utilization methods for the other 50% of the coffee cherry. Among the possibilities, much attention is drawn to polymer chemistry and technology. This industry branch may efficiently consume different types of lignocellulosic materials to use them as fillers for polymer composites or as intermediate sources of particular chemical compounds. Moreover, due to their chemical composition, coffee industry by-products may be used as additives modifying the oxidation resistance, antimicrobial, or antifungal properties of polymeric materials. These issues should be considered especially important in the case of biodegradable polymers, whose popularity is growing over the last years. This paper summarizes the literature reports related to the generation and composition of the coffee industry by-products, as well as the attempts of their incorporation into polymer technology. Moreover, potential directions of research based on the possibilities offered by the coffee industry by-products are presented.
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Affiliation(s)
- Aleksander Hejna
- Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
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Manasa V, Padmanabhan A, Anu Appaiah KA. Utilization of coffee pulp waste for rapid recovery of pectin and polyphenols for sustainable material recycle. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 120:762-771. [PMID: 33257134 DOI: 10.1016/j.wasman.2020.10.045] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 10/19/2020] [Accepted: 10/30/2020] [Indexed: 06/12/2023]
Abstract
Coffee pulp is one of the major underutilized byproduct of coffee processing in farm level. Disposal of this agro-industrial waste has become one of the most challenging tasks for coffee planters. However, most of the efforts are towards the management of coffee pulp as an effluent, and not-on re-use. The problem is compounded due to the large volumes produced in diluted forms, which makes it expensive to reuse. The preliminary proximate analysis of coffee pulp indicated it to be rich in pectin and polyphenols. The efficacy of various chemicals like ethanol, sulfuric acid, hydrochloric acid, nitric acid, ammonium oxalate and metal salts for effective precipitation of pectin from coffee pulp was evaluated. HPLC characterization of the extracted and concentrated polyphenols fractions was analyzed. The maximum extraction of pectin was achieved by using metal salts and ethanol with 6.0% and 6.7% on wet weight basis respectively. The equivalent weight of extracted pectin (1180.5 mg/g) was found to be higher than that of commercial pectin (724.8 mg/g). The methoxyl content of the commercial pectin and crude pectin were 9.3 and 5.6% respectively. Gallic, vanillin, catechin, ethyl catechol, coumaric, Caffeic, and ferulic acid were the major polyphenols as quantified by the HPLC. The polyphenol fraction showed a good antioxidant activity with phosphomolybdate, FRAP, DPPH, and ABTS radicals respectively. The sustainable utilization of coffee pulp as a source of pectin and polyphenols with good antioxidant activities could help to solve the problem of waste generated in coffee processing in farm level.
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Affiliation(s)
- Vallamkondu Manasa
- Microbiology and Fermentation Technology Department, Council of Scientific and Industrial Research - Central Food Technological Research Institute, Mysore 570020, India
| | - Aparna Padmanabhan
- Microbiology and Fermentation Technology Department, Council of Scientific and Industrial Research - Central Food Technological Research Institute, Mysore 570020, India
| | - K A Anu Appaiah
- Microbiology and Fermentation Technology Department, Council of Scientific and Industrial Research - Central Food Technological Research Institute, Mysore 570020, India.
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Khochapong W, Ketnawa S, Ogawa Y, Punbusayakul N. Effect of in vitro digestion on bioactive compounds, antioxidant and antimicrobial activities of coffee (Coffea arabica L.) pulp aqueous extract. Food Chem 2021; 348:129094. [PMID: 33516995 DOI: 10.1016/j.foodchem.2021.129094] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 01/03/2021] [Accepted: 01/10/2021] [Indexed: 11/19/2022]
Abstract
Effect of in vitro digestion on bioactive compounds, biological activities of coffee pulp extract (CPE) against pathogens and a probiotic (Lactobacillus acidophilus TISTR 1338) was investigated. Total phenolic compound (TPC), chlorogenic acid (CGA), caffeine (CF), total monomeric anthocyanin (TMA), antioxidant and antimicrobial activities of the CPE were determined before and after digestion. After the digestion, the TPC, CGA and CF decreased 7.9, 31.7 and 50.0%, dry weight (dw), respectively. The antioxidant activity decreased 22.6% (DPPH) and 12.4% (FRAP). The CPE inhibited Escherichia coli TISTR 780 and Staphylococcus aureus TISTR 1466 at 150 and 200 mg/mL, respectively. Both CPE and the digested CPE had no effect on the tested probiotics. These results suggest that bioactive compounds of CPE may degrade during in vitro digestion, consequently the antioxidant and antimicrobial properties. Therefore, CPE could be a potential natural antimicrobial for food industry with no effect on the probiotics.
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Affiliation(s)
- Wiriya Khochapong
- Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand.
| | - Sunantha Ketnawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-8510, Japan.
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-8510, Japan.
| | - Niramol Punbusayakul
- Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand.
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Gemechu FG. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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50
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Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS. Food Chem 2020; 319:126600. [DOI: 10.1016/j.foodchem.2020.126600] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 03/09/2020] [Accepted: 03/10/2020] [Indexed: 11/21/2022]
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