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Senekovič J, Ciringer T, Ambrožič-Dolinšek J, Islamčević Razboršek M. The Effect of Combined Elicitation with Light and Temperature on the Chlorogenic Acid Content, Total Phenolic Content and Antioxidant Activity of Berula erecta in Tissue Culture. PLANTS (BASEL, SWITZERLAND) 2024; 13:1463. [PMID: 38891272 PMCID: PMC11174371 DOI: 10.3390/plants13111463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 05/19/2024] [Accepted: 05/23/2024] [Indexed: 06/21/2024]
Abstract
Chlorogenic acid is one of the most prominent bioactive phenolic acids with great pharmacological, cosmetic and nutritional value. The potential of Berula erecta in tissue culture was investigated for the production of chlorogenic acid and its elicitation combined with light of different wavelengths and low temperature. The content of chlorogenic acid in the samples was determined by HPLC-UV, while the content of total phenolic compounds and the antioxidant activity of their ethanol extracts were evaluated spectrophotometrically. The highest fresh and dry biomasses were obtained in plants grown at 23 °C. This is the first study in which chlorogenic acid has been identified and quantified in Berula erecta. The highest chlorogenic acid content was 4.049 mg/g DW. It was determined in a culture grown for 28 days after the beginning of the experiment at 12 °C and under blue light. The latter also contained the highest content of total phenolic compounds, and its extracts showed the highest antioxidant activity. Berula erecta could, potentially, be suitable for the in vitro production of chlorogenic acid, although many other studies should be conducted before implementation on an industrial scale.
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Affiliation(s)
- Jan Senekovič
- Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, Slovenia;
| | - Terezija Ciringer
- Faculty of Natural Sciences and Mathematics, University of Maribor, Koroška Cesta 160, 2000 Maribor, Slovenia;
| | - Jana Ambrožič-Dolinšek
- Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, Slovenia;
- Faculty of Natural Sciences and Mathematics, University of Maribor, Koroška Cesta 160, 2000 Maribor, Slovenia;
- Faculty of Education, University of Maribor, Koroška Cesta 160, 2000 Maribor, Slovenia
| | - Maša Islamčević Razboršek
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova Ulica 17, 2000 Maribor, Slovenia
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2
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Várady M, Boržíková J, Popelka P. Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee. Heliyon 2024; 10:e25563. [PMID: 38327481 PMCID: PMC10848008 DOI: 10.1016/j.heliyon.2024.e25563] [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: 08/15/2023] [Revised: 01/08/2024] [Accepted: 01/29/2024] [Indexed: 02/09/2024] Open
Abstract
The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various countries of origin (Ethiopia, Kenya, Rwanda, Burundi, Guatemala, Nicaragua, and Peru). The heavy metals aluminium (Al), nickel (Ni), chromium (Cr), cadmium (Cd), copper (Cu), and lead (Pb) were identified by a multi-element technique using inductively coupled plasma mass spectrometry. Mercury (Hg) content was determined by atomic absorption spectrometry. The processing method affected the contents of Hg, Al, Ni, Cr, Cd, and Pb in the green and roasted coffees (p < 0.001). Hg content varied in the green coffees processed by fermentation methods vs natural or washed methods (i.e. Rwandan and Guatemalan coffees). Cd content was highest in Guatemalan green coffee processed using carbonic maceration (0.062 mg/kg). Pb content differed between the Ethiopian and Rwandan roasted coffees, with the highest content in the washed method (0.252 mg/kg). The correlations between the contents of Cu and Al, Ni and Cr, and Pb and Cr were significant for both the roasted and green beans. In conclusion, the method of processing can affect the contents of heavy metals in green and roasted specialty coffees. Monitoring heavy metals when processing coffee with new methods, even though further processing such as roasting can substantially reduce their content in some cases, is therefore important.
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Affiliation(s)
- Matúš Várady
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81, Košice, Slovak Republic
| | - Jana Boržíková
- State Veterinary and Food Institute Dolný Kubín, Hlinkova 619, 043 65, Košice, Slovak Republic
| | - Peter Popelka
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81, Košice, Slovak Republic
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3
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Yust BG, Wilkinson F, Rao NZ. Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review. Antioxidants (Basel) 2023; 13:29. [PMID: 38247454 PMCID: PMC10812495 DOI: 10.3390/antiox13010029] [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: 10/30/2023] [Revised: 12/12/2023] [Accepted: 12/14/2023] [Indexed: 01/23/2024] Open
Abstract
Coffee beans are a readily available, abundant source of antioxidants used worldwide. With the increasing interest in and consumption of coffee beverages globally, research into the production, preparation, and chemical profile of coffee has also increased in recent years. A wide range of variables such as roasting temperature, coffee grind size, brewing temperature, and brewing duration can have a significant impact on the extractable antioxidant content of coffee products. While there is no single standard method for measuring all of the antioxidants found in coffee, multiple methods which introduce the coffee product to a target molecule or reagent can be used to deduce the overall radical scavenging capacity. In this article, we profile the effect that many of these variables have on the quantifiable concentration of antioxidants found in both cold and hot brew coffee samples. Most protocols for cold brew coffee involve an immersion or steeping method where the coffee grounds are in contact with water at or below room temperature for several hours. Generally, a higher brewing temperature or longer brewing time yielded greater antioxidant activity. Most studies also found that a lower degree of coffee bean roast yielded greater antioxidant activity.
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Affiliation(s)
- Brian G. Yust
- College of Humanities & Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA
| | - Frank Wilkinson
- Department of Biological and Chemical Sciences, College of Life Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA; (F.W.); (N.Z.R.)
| | - Niny Z. Rao
- Department of Biological and Chemical Sciences, College of Life Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA; (F.W.); (N.Z.R.)
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Ahmed AR, Alqahtani NK, Ramadan KMA, Mohamed HI, Mahmoud MAA, Elkatry HO. The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification. ACS OMEGA 2023; 8:33593-33609. [PMID: 37744783 PMCID: PMC10515411 DOI: 10.1021/acsomega.3c03747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Accepted: 08/25/2023] [Indexed: 09/26/2023]
Abstract
The study aimed to evaluate the potential use of spent coffee powder (SCP) and spent tea powder (STP) as bioactive supplements for sponge cake. To achieve this aim, we initially compared the chemical properties of spent tea and coffee powders with those of their raw forms. Subsequently, three supplemented cake blends were prepared (1, 2, and 3% of SCP and STP) to test the effect of their addition on the chemophysical characteristics, sensory attributes, and shelf life of the final products. Our results indicated that spent tea and coffee are prospective materials for polyphenols. Spent tea powder could retain up to 72% (theaflavin trigallate), while spent coffee powder could retain up to 63.9% (1-caffeoylquinic acid) of the identified compounds compared to the raw materials. Furthermore, spent tea and coffee powders contained high levels of dietary fiber (18.95 and 31.65 g/100 g dry weight) and the elements potassium (254.6 and 1218.2 mg/100 g of DW), phosphorus (189.8 and 161.3 mg/100 g of DW), calcium (904.1 and 237.8 mg/100 g of DW), and magnesium (158.8 and 199.6 mg/100 g of DW). In addition, the fortified samples with SCP and STP significantly enhanced the nutritional values while retaining good sensory qualities compared to those of the control sample. Moreover, cakes fortified with the highest concentrations of SCP and STP (3%) showed a significant decrease in malondialdehyde content (MDA; 17.7 and 18.0 μg/g) and microbiological counts (2.4 and 2.5 log cfu/g) compared to the control cake after 14 days of storage. These findings suggest that incorporating SCP and STP into cakes not only enhances their nutritional value but also extends their shelf life. By utilizing these waste products, we can contribute to a more sustainable and ecofriendly food industry.
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Affiliation(s)
- Abdelrahman R. Ahmed
- Food
and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Home
Economics Department, Faculty of Specific Education, Ain Shams University, Abassia, Cairo 11772, Egypt
| | - Nashi K. Alqahtani
- Food
and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Khaled M. A. Ramadan
- Central
Laboratories, Department of Chemistry, King
Faisal University, Al-Ahsa 31982, Saudi Arabia
- Department
of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shobra, Cairo 11241, Egypt
| | - Heba I. Mohamed
- Biological
and Geological Sciences Department, Faculty of Education, Ain Shams University, Cairo 11341, Egypt
| | - Mohamed A. A. Mahmoud
- Department
of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shobra, Cairo 11241, Egypt
| | - Haiam O. Elkatry
- Food
and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Home
Economics Department, Faculty of Specific Education, Ain Shams University, Abassia, Cairo 11772, Egypt
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5
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Guadalupe GA, Chavez SG, Arellanos E, Doménech E. Probabilistic Risk Characterization of Heavy Metals in Peruvian Coffee: Implications of Variety, Region and Processing. Foods 2023; 12:3254. [PMID: 37685188 PMCID: PMC10487125 DOI: 10.3390/foods12173254] [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: 07/29/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/10/2023] Open
Abstract
Heavy metals are chemical contaminants, toxic, potentially carcinogenic and/or mutagenic, stable, persistent and are of concern in the food chain. The risk to the consumer of the presence of inorganic arsenic (iAs), cadmium (Cd), chromium (Cr), mercury (Hg) and lead (Pb) in five varieties (Bourbon, Típica, Catimor, Caturra and Pache) of parchment coffee from five regions (Amazonas, Cajamarca, Cusco, Huánuco and San Martín) was investigated in this study. A predictive model of the stages of coffee bean hulling, roasting and infusion was built to simulate the process. The results by region showed significant differences in which San Martín had the highest iAs, Cr and Pb values. The variety was only significant for Cr, of which Pache presented the highest concentration. The Cd and Hg values were below the detection limits. The hazard index (HI) was less than 1 for iAs, Cd, Cr and Hg and the combination of margin of exposure and the probability of exceedance (MOE-POE) for Pb indicated that an adverse health effect was not likely. The cancer risk (CR) for iAs and Pb in the 95th percentile was considered as both high and acceptable, respectively.
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Affiliation(s)
- Grobert A. Guadalupe
- Instituto de Investigación Para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, 342 Higos Urco, Chachapoyas 01001, Peru;
- Instituto de Investigación, Innovación y Desarrollo Para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Segundo G. Chavez
- Instituto de Investigación Para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, 342 Higos Urco, Chachapoyas 01001, Peru;
- Instituto de Investigación, Innovación y Desarrollo Para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Erick Arellanos
- Instituto de Investigación en Ingeniería Ambiental (INAM), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Higos Urco 342, Chachapoyas 01001, Peru;
| | - Eva Doménech
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Jia Z, Wan L, Huang Z, Zhang W. Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction. Foods 2023; 12:foods12112235. [PMID: 37297479 DOI: 10.3390/foods12112235] [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: 04/29/2023] [Revised: 05/25/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
This study investigates the treatment of coconut oil using thermosonic treatment in combination with green coffee beans. Under a defined ratio of coconut oil to green coffee beans, the effect of different thermosonic time on the quality parameters, active substance content, antioxidant capacity, and thermal oxidative stability of coconut oil were investigated as a strategy to potentially improve the quality of oil. Results showed that the β-sitosterol content of CCO (coconut coffee oil) treated with the thermal method combined with green coffee bean treatment reached up to 393.80 ± 11.13 mg/kg without affecting the lipid structure. In addition, DPPH clearance equivalents increased from 5.31 ± 1.30 mg EGCG/g to 71.34 ± 0.98 mg EGCG/g, and the ABTS clearance equivalent was 45.38 ± 0.87 mg EGCG/g versus 0 for the untreated sample. The improvement in thermal oxidation stability of treated coconut oil is also significant. The TG (Thermogravimetry) onset temperature was elevated from 277.97 °C to 335.08 °C and the induction time was elevated up to 24.73 ± 0.41 h from 5.17 ± 0.21 h. Thermosonic treatment in combination with green coffee beans is an ideal option to improve the quality of coconut oil. The results of this article provide new ideas for the development of plant-blended oil products and the new utilization of coconut oil and coffee beans.
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Affiliation(s)
- Zheng Jia
- School of Food Science and Engineering, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou 570228, China
| | - Liting Wan
- School of Food Science and Engineering, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou 570228, China
| | - Zhaoxian Huang
- School of Food Science and Engineering, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou 570228, China
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7
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Jeszka-Skowron M, Frankowski R, Zgoła-Grześkowiak A, Płatkiewicz J. Comprehensive Analysis of Metabolites in Brews Prepared from Naturally and Technologically Treated Coffee Beans. Antioxidants (Basel) 2022; 12:antiox12010095. [PMID: 36670958 PMCID: PMC9855040 DOI: 10.3390/antiox12010095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/25/2022] [Accepted: 12/29/2022] [Indexed: 01/04/2023] Open
Abstract
Coffee is one of the most popular beverages in the world. Therefore, this study analyzed 49 coffee samples of Arabica and Robusta species of different geographical origins and the treatment of beans including three degrees of roasting with the use of LC-MS/MS. This is the first study to present a comprehensive analysis of Kopi Luwak coffee brew metabolites in comparison to fully washed coffees and the drying post-harvest treatment of Arabica or Robusta coffee brews. Kopi Luwak showed higher levels of caffeine and theophylline in comparison to the analyzed washed and unwashed Arabica coffees, as well as a different proportion of caffeoylquinic isomers. There was no difference between Kopi Luwak and other Arabica coffees in terms of the concentration of vitamin B3, amines, and phenolic acids. This was confirmed in PCA. The steaming and roasting of beans as well as the addition of black beans influence the concentration of 4-CQA and the nicotinic, ferulic, and quinic acids content.
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8
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Soto C, Ponce-Rodríguez HD, Verdú-Andrés J, Campíns-Falcó P, Herráez-Hernández R. Hand-Portable Miniaturized Liquid Chromatography for the Determination of Chlorogenic Acids in Dietary Supplements. Antioxidants (Basel) 2022; 11:antiox11122408. [PMID: 36552616 PMCID: PMC9774231 DOI: 10.3390/antiox11122408] [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: 11/02/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
With the explosive growth of the dietary supplements industry, new demands have emerged that cannot be faced with the sophisticated instrumentation available in well-equipped laboratories. In particular, there is a demand for simplified and easy-to-use instruments, capable of providing results in short times of analysis. In this study, a hand-portable miniaturized liquid chromatograph (portable LC) has been tested for the determination of chlorogenic acids (CGAs) in products intended to supplement the diet and elaborated with green coffee extracts. CGAs offer several health benefits due to their antioxidant properties, and an increasing number of dietary supplements are marketed with claimed high contents of these compounds. The results obtained with the proposed portable LC approach have been compared with those obtained with two other miniaturized benchtop liquid chromatography instruments, namely, a capillary liquid chromatograph (capLC) and a nano liquid chromatograph (nanoLC). Although compared with the methods that used the benchtop instruments, the sensitivity attainable was lower, the portable LC instrument provided a comparable analytical performance for the quantification of the main GCAs at low mg g-1 levels, and it was clearly superior in terms of speed. The proposed portable LC-based method can be applied to assess the content and distribution profile of the predominant CGAs in this kind of dietary supplement. It can be also used to estimate the antioxidant power due to CGAs, as well as their preservation state.
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Affiliation(s)
- Camila Soto
- MINTOTA Research Group, Departament de Química Analítica, Facultat de Química, Universitat de València, Dr. Moliner 50, 46100 Burjassot, Spain
| | - Henry Daniel Ponce-Rodríguez
- Departamento de Control Químico, Facultad de Química y Farmacia, Universidad Nacional Autónoma de Honduras, Ciudad Universitaria, Tegucigalpa 11101, Honduras
| | - Jorge Verdú-Andrés
- MINTOTA Research Group, Departament de Química Analítica, Facultat de Química, Universitat de València, Dr. Moliner 50, 46100 Burjassot, Spain
| | - Pilar Campíns-Falcó
- MINTOTA Research Group, Departament de Química Analítica, Facultat de Química, Universitat de València, Dr. Moliner 50, 46100 Burjassot, Spain
| | - Rosa Herráez-Hernández
- MINTOTA Research Group, Departament de Química Analítica, Facultat de Química, Universitat de València, Dr. Moliner 50, 46100 Burjassot, Spain
- Correspondence: ; Tel.: +34-96-354-4978
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Mousavi Khaneghah A, Mahmudiono T, Javanmardi F, Tajdar-Oranj B, Nematollahi A, Pirhadi M, Fakhri Y. The concentration of potentially toxic elements (PTEs) in the coffee products: a systematic review and meta-analysis. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:78152-78164. [PMID: 36178656 DOI: 10.1007/s11356-022-23110-9] [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: 05/12/2022] [Accepted: 09/14/2022] [Indexed: 06/16/2023]
Abstract
Coffee is one of the most consumed products globally, and its contamination with potentially toxic elements (PTEs) occurs throughout the production chain and production. Therefore, the current meta-analysis study aimed to estimate the concentration of essential elements (Cu and Co) and the contamination of PTEs (Ni, Cr, Pb, As, and Cd) in coffee. The recommended databases, including PubMed, Scopus, and ScienceDirect, were investigated to collect data regarding the contamination of PTEs in coffee products from 2010 to 2021. Among 644 retrieved citations in the identification step, 34 articles were included in the meta-analysis. The pooled mean concentration of essential elements in coffee products is much higher than that of toxic elements (Co (447.106 µg/kg, 95% CI: 445.695-448.518 µg/kg) > Ni (324.175 µg/kg, 95% CI: 322.072-326.278 µg/kg) > Cu (136.171 µg/kg, 95% CI: 134.840-137.503 µg/kg) > Cr (106.865 µg/kg, 95% CI: 105.309-108.421 µg/kg) > Pb (21.027 µg/kg, 95% CI: 20.824-21.231 µg/kg) > As (3.158 µg/kg, 95% CI: 3.097-3.219 µg/kg) > Cd (0.308 µg/kg; 95% CI: 0.284-0.332 µg/kg)). Results showed high differences between pooled concentrations of all PTEs in coffee products of different countries.
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Affiliation(s)
- Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland.
| | - Trias Mahmudiono
- Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia
| | - Fardin Javanmardi
- Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Behrouz Tajdar-Oranj
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Mohadeseh Pirhadi
- Department of Environmental Health Engineering, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
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10
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Klikarová J, Česlová L. Targeted and Non-Targeted HPLC Analysis of Coffee-Based Products as Effective Tools for Evaluating the Coffee Authenticity. Molecules 2022; 27:7419. [PMID: 36364245 PMCID: PMC9655399 DOI: 10.3390/molecules27217419] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 08/15/2023] Open
Abstract
Coffee is a very popular beverage worldwide. However, its composition and characteristics are affected by a number of factors, such as geographical and botanical origin, harvesting and roasting conditions, and brewing method used. As coffee consumption rises, the demands on its high quality and authenticity naturally grows as well. Unfortunately, at the same time, various tricks of coffee adulteration occur more frequently, with the intention of quick economic profit. Many analytical methods have already been developed to verify the coffee authenticity, in which the high-performance liquid chromatography (HPLC) plays a crucial role, especially thanks to its high selectivity and sensitivity. Thus, this review summarizes the results of targeted and non-targeted HPLC analysis of coffee-based products over the last 10 years as an effective tool for determining coffee composition, which can help to reveal potential forgeries and non-compliance with good manufacturing practice, and subsequently protects consumers from buying overpriced low-quality product. The advantages and drawbacks of the targeted analysis are specified and contrasted with those of the non-targeted HPLC fingerprints, which simply consider the chemical profile of the sample, regardless of the determination of individual compounds present.
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Affiliation(s)
| | - Lenka Česlová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, CZ-53210 Pardubice, Czech Republic
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11
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Portillo OR, Arévalo AC. Caffeine. A critical review of contemporary scientific literature. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.03.16] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Caffeine is a secondary metabolite extensively studied for its stimulatory properties and presumed association with specific pathologies. This alkaloid is typically consumed through coffee, tea, and other plant products but is also an additive in many medications and confectionaries. Nonetheless, despite its worldwide consumption and acceptance, there is controversial evidence as to whether its effects on the central nervous system should be interpreted as stimulatory or as an addiction in which typical withdrawal effects are canceled out with its daily consumption. The following discussion is the product of an extensive review of current scientific literature, which aims to describe the most salient topics associated with caffeine's purpose in nature, biosynthesis, metabolism, physiological effects, toxicity, extraction, industrial use and current plant breeding approaches for the development of new caffeine deficient varieties as a more economical option to the industrially decaffeinated coffees currently available to caffeine intolerant consumers.
Keywords: biosynthesis, decaffeination, extraction, metabolism, physiological effects, plant breeding.
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Affiliation(s)
- Ostilio R. Portillo
- Faculty of Engineering, National Autonomous University of Honduras (UNAH), Tegucigalpa, Honduras
| | - Ana C. Arévalo
- Faculty of Chemistry & Pharmacy, National Autonomous University of Hondura (UNAH), Tegucigalpa, Honduras
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12
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R. Portillo O, Arévalo AC. Coffee's Phenolic Compounds. A general overview of the coffee fruit's phenolic composition. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.03.31] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Phenolic compounds are secondary metabolites ubiquitously distributed in the plant kingdom which come in a wide array of molecular configurations which confer them a comprehensive set of chemical attributes such as, but not limited to: nutraceutical properties, industrial applications (e.g., dyes, rawhide processing, beer production, antioxidants), and plant self-defense mechanisms against natural enemies also known as the Systemic Acquired Resistance (SAR).However, despite the fact, that there is a large number of phenolic-containing food products (e.g., chocolate, green tea, wines, beer, wood barrel-aged spirits, cherries, grapes, apples, peaches, plums, pears, etc.), coffee remains, in the western hemisphere, as the main source of dietary phenolic compounds reflected by the fact that, in the international market, coffee occupies the second trading position after oil and its derivatives. The following discussion is the product of an extensive review of scientific literature that aims to describe essential topics related to coffee phenolic compounds, especially chlorogenic acids, their purpose in nature, biosynthesis, determination, metabolism, chemical properties, and their effect on cup quality.
Keywords: phenolic acids, caffeoylquinic acid, antioxidant capacity, metabolism, biosynthesis.
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Affiliation(s)
- Ostilio R. Portillo
- Faculty of Engineering, National Autonomous University of Honduras, Tegucigalpa (UNAH), Honduras
| | - Ana C. Arévalo
- Faculty of Chemistry & Pharmacy, National Autonomous University of Honduras, Tegucigalpa (UNAH), Honduras
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Portillo OR, Arévalo AC. Coffee’s Melanoidins. A critical review of contemporary scientific literature. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.03.4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Melanoidins are brown pigments thermally generated during the non-enzymatic Maillard reaction and are present in a large number of baked and roasted food products (e.g., bakery products, dark beer, coffee, etc.), conferring their typical color and improving their appearance, which is usually considered, by the end-consumer, as an indicator of quality; After all, quality is in the eye of the beholder.
The amount of melanoidins varies depending on the precursors’ concentration and the type of processing to which a given food product is submitted (baking time + temperature). Additionally, melanoidins have been in our diets for millennia, not only improving the organoleptic qualities of food but also exerting a great array of physiological benefits directly linked to their chemical composition, molecular conformation, and structural size.
Aside from their prebiotic effects, melanoidins also display other beneficial properties, among which the most salient are their antioxidant capacity, antibacterial and chelating activities, and anticancer action. However, regardless of the plethora of in vitro experimental evidence that validates the properties mentioned above, there is still controversy about their significance for human health since many of these properties seem to be associated with high molecular weight melanoidins, which, because of their size, cannot cross the intestinal wall suggesting their action is relegated to the intestinal tract where after being fermented and fragmented are finally converted in a series of metabolic derivatives some of which manage to cross into the bloodstream while others are simply excreted through the feces.
The following is a synthesis collected from the available scientific literature which aims to elucidate several aspects of melanoidins (i.e., synthesis, determination, metabolism, & biological activity) to create awareness about their importance for human health and provide information about where to find them to improve our diets.
Keywords: Synthesis, fractionation, separation, antioxidant activity.
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Affiliation(s)
- Ostilio R. Portillo
- Faculty of Engineering, National Autonomous University of Honduras (UNAH), Tegucigalpa, Honduras
| | - Ana C. Arévalo
- Faculty of Chemistry & Pharmacy, National Autonomous University of Honduras (UNAH), Tegucigalpa, Honduras
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Garcia‐Solis SE, Perez‐Perez V, Tapia‐Maruri D, Villalobos‐Castillejos F, Arenas‐Ocampo ML, Camacho‐Diaz BH, Alamilla‐Beltran L. Microencapsulation of the green coffee waste extract with high antioxidant activity by spray‐drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Viridiana Perez‐Perez
- Tecnológico de Estudios Superiores de San Felipe del Progreso Estado de México México
| | - Daniel Tapia‐Maruri
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Yautepec Morelos México
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15
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Chlorogenic acid and caffeine contents and anti-inflammatory and antioxidant activities of green beans of conilon and arabica coffees harvested with different degrees of maturation. JOURNAL OF SAUDI CHEMICAL SOCIETY 2022. [DOI: 10.1016/j.jscs.2022.101467] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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16
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Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels. Molecules 2022; 27:molecules27051591. [PMID: 35268693 PMCID: PMC8912094 DOI: 10.3390/molecules27051591] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 02/03/2022] [Accepted: 02/23/2022] [Indexed: 12/03/2022] Open
Abstract
Phenolic and antioxidant compounds have received considerable attention due to their beneficial effects on human health. The aim of this study is to determine the content of total phenols and antioxidants in fifty-two coffee samples of different origins, purchased from the Jordanian local market, and investigate the effect of the degree of roasting on the levels of these compounds. The coffee samples were extracted using the hot water extraction method, while Folin−Ciocalteu (FC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay methods were used to analyze these compounds. The results showed that the highest content of total phenol (16.55 mg/g equivalent to GAE) was found in the medium roasted coffee, and the highest content of antioxidants (1.07 mg/g equivalent to TEAC) content was found in the green coffee. Only light and medium roasted coffee showed a significant correlation (p < 0.05, R2 > 0.95) between the average of total phenolic and antioxidant content. A negative correlation between the antioxidant content and the degree of roasting (p < 0.05, R2 > 0.95) were shown, while it did not correlate with phenolic contents. Previously, a positive correlation between antioxidant and chlorogenic acids content was observed, with no correlation between the origin of coffee samples nor heavy metal content, which was previously determined for the same coffee samples. These findings suggest that the antioxidant content for coffee extracts is largely determined by its chlorogenic acid content, rather than the coffee origin or total phenolic and heavy metals content.
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Bressani APP, Batista NN, Ferreira G, Martinez SJ, Simão JBP, Dias DR, Schwan RF. Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species. Food Res Int 2021; 150:110755. [PMID: 34865773 DOI: 10.1016/j.foodres.2021.110755] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 09/20/2021] [Accepted: 10/10/2021] [Indexed: 10/20/2022]
Abstract
Selected yeasts for coffee fermentation are correlated with changes in chemical compounds and beverage sensory characteristics. This work aimed to evaluate the chemical and sensory modifications of coffee fermented with one yeast (Saccharomyces cerevisiae CCMA 0543, Candida parapsilosis CCMA 0544, or Torulaspora delbrueckii CCMA 0684) and in co-inoculation (from two to two and the three together) by dry processing. Real-time PCR analyzes, total phenolic content and antioxidant activity (DPPH, ABTS, and FRAP), liquid and gas chromatography, and sensory analysis were performed. Caparaó coffees showed a higher C. parapsilosis (6.14 Log cell.g-1) population followed by S. cerevisiae (5.85 Log cell.g-1) and T. delbrueckii (4.64 Log cell.g-1). The total phenolic content has a strong and positive correlation with the fermentation time and the roasted beans and a moderate and positive correlation with DPPH, FRAP, and ABTS. Coffee inoculated with T. delbrueckii reduced caffeine concentration during the fermentation process. In co-cultivation, the trigonelline concentration showed the most significant decrease (around 4 mg.g-1) when inoculated with S. cerevisiae and T. delbrueckii. Detection of some organic acids and volatile compounds during fermentation may indicate that the starter cultures used different metabolic routes. All co-inoculation treatments presented the best sensory scores (>86 points). In the inoculated fermentation, fruity, citric, molasses, freshness, and wine notes appeared. The co-inoculated treatment with S. cerevisiae CCMA 0543, C. parapsilosis CCMA 0544, and T. delbrueckii CCMA 0684 was the best, considering the diversity of sensory notes descriptors and the final concentration of organic acids.
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Affiliation(s)
| | - Nádia Nara Batista
- Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil
| | - Gabriela Ferreira
- Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil
| | | | - João Batista Pavesi Simão
- Undergraduate Course in Coffee Technology, Federal Institute of Espírito Santo - IFES, CEP 29520-000 Alegre, ES, Brazil.
| | - Disney Ribeiro Dias
- Food Science Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil.
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18
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Olechno E, Puścion-Jakubik A, Socha K, Zujko ME. Coffee Infusions: Can They Be a Source of Microelements with Antioxidant Properties? Antioxidants (Basel) 2021; 10:antiox10111709. [PMID: 34829580 PMCID: PMC8614647 DOI: 10.3390/antiox10111709] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 10/22/2021] [Accepted: 10/25/2021] [Indexed: 01/31/2023] Open
Abstract
Coffee is a beverage that is very popular all over the world. Its pro-health effect has been demonstrated in many publications. This drink can counteract the effects of oxidative stress thanks to its antioxidant properties. The aim of this study was to collect data on the content of microelements with antioxidant activity (manganese, zinc, copper, iron) in coffee infusions, taking into account various factors. The study considered publications from the years 2000–2020 found in Google Scholar and PubMed databases. It was noted that coffee can provide up to 13.7% of manganese requirements per serving, up to 4.0% and 3.1% of zinc requirements for women and men, up to 2.7% and 2.1% of copper requirements for women and men, and up to 0.4% and 0.6% of iron requirements for women and men. Coffee infusions can also be a source of fluoride (up to 2.5%), chromium (up to 0.4% of daily intake for women and 0.2% for men), and cobalt (up to 0.1%). There are no data in the literature regarding the content of selenium in coffee infusions. The origin of coffee beans and the type of water used (especially regarding fluoride) may have an impact on the content of minerals in infusions. The brewing method does not seem to play an important role. As it is a very popular beverage, coffee can additionally enrich the diet with such micronutrients as manganese, zinc, and copper. This seems beneficial due to their antioxidant properties, however the bioavailability of these elements of coffee should be taken into account. It seems necessary to carry out more research in this area.
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Affiliation(s)
- Ewa Olechno
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
- Correspondence: ; Tel.: +48-8574-854-69
| | - Katarzyna Socha
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
| | - Małgorzata Elżbieta Zujko
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
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Supercritical CO 2-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification. Journal of Food Science and Technology 2021; 58:4514-4523. [PMID: 34629515 DOI: 10.1007/s13197-020-04933-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/23/2020] [Accepted: 12/01/2020] [Indexed: 10/22/2022]
Abstract
In this research, a supercritical CO2-ethanol extraction was optimized to obtain a green coffee oil rich in bioactive compounds. A face-centered central composite design was used to evaluate the effect of temperature (50-70 °C), extraction pressure (15.0-30.0 MPa), and cosolvent content (5-20%) on the extraction yield and total phenolic compound content of green coffee supercritical extract (GCSE). The experimental data were fitted to a second-order polynomial model. According to the statistical analyses, the lack of fit was not significant for either mathematical model. From the response surface plots, the extraction pressure and cosolvent content significantly impacted the extraction yield, while the total phenolic compound content was impacted by temperature and cosolvent content. The optimal conditions were a 20% cosolvent content, a pressure of 30 MPa, and a temperature of 62 °C, which predicted an extraction yield of 7.7% with a total phenol content of 5.4 mg gallic acid equivalent g GCSE-1. The bioactive compounds included 5-caffeoylquinic acid (11.53-17.91 mg g GCSE-1), caffeine (44.76-79.51 mg g GCSE-1), linoleic acid (41.47-41.58%), and palmitic acid (36.07-36.18%). Our results showed that GCSE has the outstanding chemical quality and antioxidant potential, suggesting that GCSE can be used as a functional ingredient.
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20
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Yeager SE, Batali ME, Guinard JX, Ristenpart WD. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Crit Rev Food Sci Nutr 2021; 63:1010-1036. [PMID: 34553656 DOI: 10.1080/10408398.2021.1957767] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that contribute to overall sensory properties. Large variations in preparation and measurement methodology across the literature complicate interpretation of general trends. Here, we perform a systematic review and meta-analysis of the published literature to elucidate the concentrations of OAs and CGAs in both Coffea arabica (arabica) and Coffea canephora (robusta), for both green coffee and roasted coffee at multiple roast levels. A total of 129 publications were found to report acid concentration measurements, yielding 8,634 distinct data points. Analysis of the full data set reveals several trends. First, roasted robusta has considerably more acidic compounds than arabica with 2 to 5 times as much total OAs, and much larger amounts of formic and acetic acid. As for CGAs, in both arabica and robusta 5-CQA is the major component, and progressive roasting decreases the concentration of all CGAs. The total amount of CGA present was more dependent on roast level than the type of coffee (arabica vs. robusta). Overall, this meta-analysis suggests that the increases in certain OAs with roast level might play more of a role in the sensory profile of dark roast coffees than previously suspected.
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Affiliation(s)
- Sara E Yeager
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - Mackenzie E Batali
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - Jean-Xavier Guinard
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - William D Ristenpart
- UC Davis Coffee Center, University of California Davis, Davis, California, USA.,Department of Chemical Engineering, University of California Davis, Davis, California, USA
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21
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Brzezicha J, Błażejewicz D, Brzezińska J, Grembecka M. Green coffee VS dietary supplements: A comparative analysis of bioactive compounds and antioxidant activity. Food Chem Toxicol 2021; 155:112377. [PMID: 34197879 DOI: 10.1016/j.fct.2021.112377] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 06/07/2021] [Accepted: 06/26/2021] [Indexed: 11/30/2022]
Abstract
The aim of this work was to assess and compare both the antioxidant potential and content of the selected biologically active substances in green coffee samples and dietary supplements based on green coffee extracts. The newly developed method using HPLC coupled with Corona detector (HPLC-CAD) allowed the analysis of chlorogenic acid, caffeine, caffeic acid, coumaric acid, and ferulic acid in a single run. The method was validated and characterized by a wide concentration range (5-75 μg/mL), sensitivity, accuracy (92.7-112%), repeatability (RSD <5.32%), and precision (1.80-4.04%). The assessment of antioxidant potential was done by the spectrophotometric Folin-Ciocalteu method. Green coffee samples and extract characterized by comparable or, in the case of some samples, even higher antioxidant properties than dietary supplements. There was found a great variety of CGA levels in dietary supplements (0.33-329 mg/g) compared to the green coffee samples (32.7 mg/g - 47.6 mg/g). The highest caffeine content (156 mg/tablet) was determined in one dietary supplement, while green coffee samples contained its lower levels (20.9 mg/g). The quality of some supplements is not satisfactory as their composition does not comply with the manufacturer's declaration. There were found discrepancies between the value determined and declared by the producer (<243%).
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Affiliation(s)
- Justyna Brzezicha
- Department of Bromatology, Medical University of Gdansk, Al. Gen. J. Hallera 107, 80-416, Gdansk, Poland.
| | - Daria Błażejewicz
- Department of Bromatology, Medical University of Gdansk, Al. Gen. J. Hallera 107, 80-416, Gdansk, Poland.
| | - Joanna Brzezińska
- Department of Bromatology, Medical University of Gdansk, Al. Gen. J. Hallera 107, 80-416, Gdansk, Poland.
| | - Małgorzata Grembecka
- Department of Bromatology, Medical University of Gdansk, Al. Gen. J. Hallera 107, 80-416, Gdansk, Poland.
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22
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Coffee Brews: Are They a Source of Macroelements in Human Nutrition? Foods 2021; 10:foods10061328. [PMID: 34207680 PMCID: PMC8227654 DOI: 10.3390/foods10061328] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2021] [Revised: 06/03/2021] [Accepted: 06/07/2021] [Indexed: 12/13/2022] Open
Abstract
Coffee brews, made by pouring water on coffee grounds or brewing in an espresso machine, are among the most popular beverages. The aim of this study was to summarize data on the content of macroelements (sodium, potassium, calcium, magnesium, and phosphorus) in coffee brews prepared with different methods, as well as to review the factors influencing the content of the elements. Studies from 2000 to 2020, published in the PubMed and Google Scholar databases, were reviewed. Taking into account the results presented by the authors, we calculated that one portion of coffee brew can cover 7.5% or 6.4% (for women and men) and 6.6% of the daily requirement for magnesium and potassium, respectively. Coffee provides slightly lower amounts of phosphorus (up to 2.2%), sodium (up to 2.2%), and calcium (up to 0.7% of the daily requirement for women and 0.6% for men). If coffee is drunk in the quantity of three to four cups, it can be an important source of magnesium, considering the risk of magnesium deficiency in modern societies.
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Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans. Foods 2021; 10:foods10061310. [PMID: 34200293 PMCID: PMC8226649 DOI: 10.3390/foods10061310] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 05/27/2021] [Accepted: 06/03/2021] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (p < 0.001, p < 0.011 and p < 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maintained similar amounts of CAF and total PPH.
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Yu Q, Fan L. Antityrosinase and antioxidant activity of asparagus and its inhibition on B16F10 melanoma cells before and after hydrothermal treatment. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Coffee beyond the cup: analytical techniques used in chemical composition research—a review. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03679-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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26
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Morales-Ramos V, Escamilla-Prado E, Ruiz-Carbajal RA, Pérez-Sato JA, Velázquez-Morales JA, Servín-Juárez R. On the soil-bean-cup relationships in Coffea arabica L. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5434-5441. [PMID: 32562262 DOI: 10.1002/jsfa.10594] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 06/13/2020] [Accepted: 06/20/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The relationships between soil and coffee beans variables were evaluated and then the influence of bean composition on cup quality attributes was computed by means of relation studies. A total of 139 coffee and soil samples were collected directly from the same number of coffee plantations in Chiapas, Mexico. RESULTS In the elemental composition, only phosphorus, potassium, calcium, and copper in coffee beans had a significant (P < 0.05) relationship with the content of the same elements in soil. The level of macro- and microelements in the coffee bean affected some of the cup quality attributes, but variables such as texture, titratable acidity, and pH of water in soil had a major influence on those attributes. Caffeine, trigonelline, and 5-caffeoylquinic acid in green coffee beans also had a significant influence (P < 0.05) on the sensory attributes of the beverage. CONCLUSION The elemental composition of soil and coffee beans was important in explaining the cup quality attributes, but the most important variables influencing the sensory quality of coffee were altitude of plantations and moisture of coffee beans. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Victorino Morales-Ramos
- Colegio de Postgraduados - Campus Córdoba, Programa de Innovación Agroalimentaria Sustentable, Veracruz, Mexico
| | - Esteban Escamilla-Prado
- Centro Regional Universitario Oriente (CRUO), Universidad Autónoma Chapingo, Veracruz, Mexico
| | | | - Juan Antonio Pérez-Sato
- Colegio de Postgraduados - Campus Córdoba, Programa de Innovación Agroalimentaria Sustentable, Veracruz, Mexico
| | | | - Roselia Servín-Juárez
- Colegio de Postgraduados - Campus Córdoba, Programa de Innovación Agroalimentaria Sustentable, Veracruz, Mexico
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27
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de Abreu Pinheiro F, Ferreira Elias L, de Jesus Filho M, Uliana Modolo M, Gomes Rocha JDC, Fumiere Lemos M, Scherer R, Soares Cardoso W. Arabica and Conilon coffee flowers: Bioactive compounds and antioxidant capacity under different processes. Food Chem 2020; 336:127701. [PMID: 32781354 DOI: 10.1016/j.foodchem.2020.127701] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 07/15/2020] [Accepted: 07/26/2020] [Indexed: 12/13/2022]
Abstract
This study presents innovative research for comparison of the effect of the different dehydration techniques and methods of extraction on the antioxidant potential and bioactive compounds of Conilon and Arabica coffee flowers. The compounds were analyzed by high performance liquid chromatography and the antioxidant capacity evaluated by the 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitric oxide assays. Among the compounds evaluated, trigonelline, gallic acid, chlorogenic acid, and caffeine were identified, with trigonelline and caffeine being those with the highest concentration. The investigated factors significantly influenced the profile of the bioactive compounds identified, and the antioxidant capacity. The 92 °C infusion of freeze-dried Conilon coffee flowers, in general, showed greater antioxidant capacity by ABTS and DPPH assays, as well as total phenolic content. Lyophilization had a positive influence on maintaining the content of phenolic compounds and antioxidant capacity of the samples. Coffee flowers proved to be a potential raw material for making tea-like drinks.
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Affiliation(s)
| | - Luzia Ferreira Elias
- Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil
| | - Milton de Jesus Filho
- Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil; Department of Food Science, School of Food Engineering, State University of Campinas, São Paulo, Brazil
| | - Mariana Uliana Modolo
- Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil
| | | | - Mayara Fumiere Lemos
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil
| | - Rodrigo Scherer
- Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil
| | - Wilton Soares Cardoso
- Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil
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28
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Sentkowska A, Pyrzynska K. Determination of selenium species in beetroot juices. Heliyon 2020; 6:e04194. [PMID: 32566793 PMCID: PMC7298648 DOI: 10.1016/j.heliyon.2020.e04194] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 04/08/2020] [Accepted: 06/08/2020] [Indexed: 12/26/2022] Open
Abstract
Over the past years, there is an increasing demand for healthy, natural foods. Due to the high content of betalains, beetroots are widely used in the food industry as a natural colorant. In this study, beetroot juices are shown as a great source of selenium compounds. The juices were purchased from a local store and the ecological one was purchased form organic street market. The content of organic selenium species, as well as betalains, were evaluated using hydrophilic interaction liquid chromatography (HILIC) chromatography. The concentrations of selenomethionine (SeMet) and methylselenocysteine (MeSeCys) in analyzed juices were comparable except for juice from ecological cultivation. In that case, the concentration of SeMet is the highest of all studied juices, but simultaneously the concentration of MeSeCys was the lowest one. No traces of major inorganic species of Se, such as Se(IV) and Se(VI) was detected. The reducing power of juices evaluated by Folin-Ciocalteu assay was in range 50.78-166.7 mg GA/L. Juices obtained from beetroot from ecological cultivation showed the highest ability to scavenge the 1,1-diphenyl-2- picrylhydrazyl (DPPH) radicals. There was a correlation between the yellow pigment content and the presence of selenocysteine in studied juices.
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Affiliation(s)
| | - Krystyna Pyrzynska
- Department of Chemistry, University of Warsaw, Pasteura 1, 02-093 Warsaw, Poland
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Jeszka-Skowron M, Frankowski R, Zgoła-Grześkowiak A. Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans – Influence of steaming, decaffeination and roasting processes on coffee beans. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109344] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Optimization of the Extraction from Spent Coffee Grounds Using the Desirability Approach. Antioxidants (Basel) 2020; 9:antiox9050370. [PMID: 32365615 PMCID: PMC7278729 DOI: 10.3390/antiox9050370] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 04/20/2020] [Accepted: 04/26/2020] [Indexed: 12/29/2022] Open
Abstract
The purpose of this work was the optimization of the extraction from spent coffee grounds, specifically 100% Arabica coffee blends, using a desirability approach. Spent coffees were recovered after the preparation of the espresso coffee under the typical conditions used in coffee bars with a professional machine. Spent coffee was subjected to different extraction procedures in water: by changing the extraction temperature (60, 80, or 100 °C) and the solvent extraction volume (10, 20, 30 mL for 1 g of coffee) and by maintaining constant the extraction time (30 min). The ranges of the process parameters, as well as the solvent to be used, were established by running preliminary experiments not reported here. The variables of interest for the experimental screening design were the content of caffeine, trigonelline, and nicotinic acid, quantitatively determined from regression lines of standard solutions of known concentrations by a validated HPLC-VWD method. Since solvent extraction volumes and temperatures were revealed to be the most significant process variables, for the optimization of the extraction process, an approach based on Response Surface Methodology (RSM) was considered. In particular, a Box-Wilson Central Composite Design, commonly named central composite design (CCD), was used to find the optimal conditions of the extraction process. Moreover, the desirability approach was then applied to maximize the extraction efficiency by searching the optimal values (or at least the best compromise solution) for all three response variables simultaneously. Successively, the best extract, obtained in a volume of 20 mL of water at an extraction temperature of 80 °C, was analyzed for total phenol content (TPC) through the Folin–Ciocalteu assay, and the antioxidant capacities (AC) through the trolox equivalent (TE) antioxidant capacity (DPPH), ferric-ion reducing antioxidant parameter (FRAP), and radical cation scavenging activity and reducing power (ABTS). The TPC and the AC for spent coffee were high and comparable to the results obtained in previous similar studies. Then, the extract was evaluated by inductively coupled plasma mass spectrometry (ICP–MS), revealing that potassium was the most abundant element, followed by phosphorus, magnesium, calcium, sodium, and sulfur, while very low content in heavy metals was observed. Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the safety, in terms of cytotoxicity of spent coffee, and results showed that cell viability depends on the extract concentration: cell viability is unmodified up to a concentration of 0.3 mg/mL, over which it becomes cytotoxic for the cells. Spent coffee extract at 0.03 and 0.3 mg/mL showed the ability to reduce intracellular reactive oxygen species formation induced by hydrogen peroxide in HaCaT cells, suggesting its antioxidant activity at intracellular levels.
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Tomac I, Šeruga M, Labuda J. Evaluation of antioxidant activity of chlorogenic acids and coffee extracts by an electrochemical DNA-based biosensor. Food Chem 2020; 325:126787. [PMID: 32387938 DOI: 10.1016/j.foodchem.2020.126787] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 03/20/2020] [Accepted: 04/09/2020] [Indexed: 01/14/2023]
Abstract
Sensitivity of dsDNA structure towards OH radicals as the pro-oxidants has been utilized as the detection principle of an analytical procedure applied for the first time to the evaluation of antioxidant activity (AOA) of 6 chlorogenic acids (CGAs) and extracts of 10 coffees. A nanostructured electrochemical DNA-based biosensor was prepared using a commercial electrode assembly and treated in the DNA cleavage agent formed by the Fenton type reaction. An addition of CGAs and aqueous coffee extracts significantly diminishes the degree of DNA degradation determined using cyclic voltammetry (CV) with the redox indicator [Fe(CN)6]3-/4-. The AOA decreases in order caffeic acid, CFA, >caffeoylquinic acids, CQAs, >dicaffeoylquinic acids, diCQAs, exhibiting the relative portion of survived DNA of about 71%, 70% and 69%, respectively, and of about 72% for C. robusta, Cherry, India (green bean) to 49% for Nescafé Espresso. Mechanisms of antioxidative properties are discussed.
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Affiliation(s)
- Ivana Tomac
- Department of Applied Chemistry and Ecology, Faculty of Food Technology, University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Marijan Šeruga
- Department of Applied Chemistry and Ecology, Faculty of Food Technology, University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Jan Labuda
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia.
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Rahpeyma E, Sekhavatizadeh SS. Effects of encapsulated green coffee extract and canola oil on liquid kashk quality. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-40-51] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
In this study, we used a water-in-oil (W/O) emulsion encapsulation technique to enhance green coffee extract in the novel kashk product and protect it against hot filling. Green coffee extracts (GCE) in free (1%, 0.5%, and 0.25%) and encapsulated form (EGCE) (5%, 2.5%, and 1.25%) were added to kashk during hot filling, and their physicochemical and sensory properties were investigated. The EGCE kashk had higher oxidative stability (0.43 h) than the control due to the extract’s high phenolic content and DPPH radical scavenging activity (74%). Although a high concentration of GCE caused a higher pH (4.02), the latter declined in all the samples during the storage period. Further, the size of droplets in the emulsion varied from 3.20 to 8.51 μm, confirming the well-encapsulated GCE by Fourier transform infrared. In addition, palmitic acid and oleic acid were detected in GCE by gas chromatography as the main saturated and unsaturated fatty acids, respectively. All the treatments had similar rheological properties and the highest flow index was observed in the samples with EGCE 5% on day 60. The sensory evaluation showed that the assessors preferred the kashk formulated with 1% GCE. Finally, GCE encapsulation protected the color of the samples, and the b* value remained unchanged, whereas the lightness (L*) increased. We suggest that a W/O emulsion is a successful technique for GCE encapsulation in kashk and can offer the latter to consumers as an alternative type of flavored dairy product with a better shelf life and health benefits.
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Affiliation(s)
- Elnaz Rahpeyma
- Department of Food Science, Sarvestan branch, Islamic Azad University
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Lin S, Li HY, Wang ZY, Liu X, Yang Y, Cao ZW, Du G, Zhao L, Zhang Q, Wu DT, Qin W. Analysis of Methanolic Extracts and Crude Polysaccharides from the Leaves of Chuanminshen violaceum and Their Antioxidant Activities. Antioxidants (Basel) 2019; 8:E266. [PMID: 31375002 PMCID: PMC6720192 DOI: 10.3390/antiox8080266] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 07/29/2019] [Accepted: 07/31/2019] [Indexed: 02/07/2023] Open
Abstract
The root of Chuanminshen violaceum is used as an important edible and medicinal plant in China. However, its leaves are generally considered byproducts, and therefore do not have a use. Thus, the phenolic compounds in the methanolic extracts (CVLMs) and the chemical characteristics of crude polysaccharides (CVLPs) from the leaves of C. violaceum and their in vitro antioxidant activities were explored. The results showed that chlorogenic acid and rutin were the major individual phenolic compounds in the leaves, which ranged from 1.22 ± 0.03 to 2.87 ± 0.04 mg/g DW, and from 2.25 ± 0.04 to 4.03 ± 0.05 mg/g DW, respectively. Meanwhile, the extraction yields of CVLPs from the leaves ranged from 4.73% to 5.41%. The CVLPs consisted of mannose, rhamnose, galacturonic acid, glucose, galactose, and arabinose, suggesting the existence of pectic polysaccharides. Furthermore, both CVLMs and CVLPs exhibited strong antioxidant activities. Chlorogenic acid and rutin were major contributors to the antioxidant activities of CVLMs, and the antioxidant activities of CVLPs were closely correlated to their α-1,4-D-galactosiduronic linkages. The results are beneficial for understanding the chemical properties and in vitro antioxidant activities of CVLMs and CVLPs. The leaves of C. violaceum have potential to be developed as natural antioxidants.
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Affiliation(s)
- Shang Lin
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Hong-Yi Li
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zi-Ying Wang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Xin Liu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yang Yang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zheng-Wen Cao
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Gang Du
- Sichuan Provincial Institute for Food and Drug Control, Chengdu 611730, China
| | - Li Zhao
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Qing Zhang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ding-Tao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Qin
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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Molinu MG, Piluzza G, Campesi G, Sulas L, Re GA. Antioxidant Sources from Leaves of Russian Dandelion. Chem Biodivers 2019; 16:e1900250. [PMID: 31250533 DOI: 10.1002/cbdv.201900250] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Accepted: 06/27/2019] [Indexed: 12/20/2022]
Abstract
Taraxacum kok-saghyz (TKS) is a dandelion species native to Kazakhstan, Uzbekistan and north-west China, considered as a promising alternative source of natural rubber from its roots. The aim of this study was to investigate the possible exploitation of TKS leaves, a rubber byproduct, as a source of phenolic compounds with antioxidant properties for potential applications in forage, nutraceutical and pharmacological fields. Two accessions (TKS016, TKS018) grown under Mediterranean conditions of Sardinia were evaluated at vegetative and flowering stages. The leaves of TKS018 had the highest antioxidant capacity (19.6 mmol trolox equivalent antioxidant capacity 100 g-1 ), total phenolic (106.4 g gallic acid equivalent kg-1 ), tannic phenolics (58.5 g gallic acid equivalent kg-1 ) and total flavonoid contents (22.9 g catechin equivalent kg-1 ). At both phenological stages, TKS016 showed significantly lower values than TKS018 in 1,1-diphenyl-2-picrylhydrazyl (DPPH), total phenolic and tannic phenolics. Six individual molecules were identified, namely chlorogenic, cryptochlorogenic, caffeic, sinapic, chicoric and 3,4-dimethoxycinnamic acids. Chicoric (8.53-10.68 g kg-1 DW) and chlorogenic acids (4.18-7.04 g kg-1 DW) were the most abundant. TKS leaves represent a valuable source of chicoric acid with potential application as antioxidant to be used as herbal medicine and nutrition for production of healthy food/feed.
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Affiliation(s)
- Maria Giovanna Molinu
- National Research Council, Institute of Sciences of Food Production, Traversa La Crucca 3, località Baldinca, 07100, Sassari, Italy
| | - Giovanna Piluzza
- National Research Council, Institute for the Animal Production System in Mediterranean Environment, Traversa La Crucca 3, località Baldinca, 07100, Sassari, Italy
| | - Giuseppe Campesi
- National Research Council, Institute for the Animal Production System in Mediterranean Environment, Traversa La Crucca 3, località Baldinca, 07100, Sassari, Italy
| | - Leonardo Sulas
- National Research Council, Institute for the Animal Production System in Mediterranean Environment, Traversa La Crucca 3, località Baldinca, 07100, Sassari, Italy
| | - Giovanni Antonio Re
- National Research Council, Institute for the Animal Production System in Mediterranean Environment, Traversa La Crucca 3, località Baldinca, 07100, Sassari, Italy
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35
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Meinhart AD, Damin FM, Caldeirão L, de Jesus Filho M, da Silva LC, da Silva Constant L, Filho JT, Wagner R, Godoy HT. Chlorogenic and caffeic acids in 64 fruits consumed in Brazil. Food Chem 2019; 286:51-63. [DOI: 10.1016/j.foodchem.2019.02.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 01/30/2019] [Accepted: 02/01/2019] [Indexed: 01/16/2023]
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36
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Herawati D, Giriwono PE, Dewi FNA, Kashiwagi T, Andarwulan N. Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1622562] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Dian Herawati
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | - Puspo Edi Giriwono
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | | | - Takehiro Kashiwagi
- Department of Agricultural Chemistry, Faculty of Agricultural and Marine Science, Kochi University, Nankoku, Kochi, Japan
| | - Nuri Andarwulan
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
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37
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Pettinato M, Casazza AA, Ferrari PF, Palombo D, Perego P. Eco-sustainable recovery of antioxidants from spent coffee grounds by microwave-assisted extraction: Process optimization, kinetic modeling and biological validation. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.11.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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38
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Colombo R, Papetti A. An outlook on the role of decaffeinated coffee in neurodegenerative diseases. Crit Rev Food Sci Nutr 2019; 60:760-779. [DOI: 10.1080/10408398.2018.1550384] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, Pavia, Italy
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39
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Pérez-Burillo S, Mehta T, Esteban-Muñoz A, Pastoriza S, Paliy O, Ángel Rufián-Henares J. Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota. Food Chem 2018; 279:252-259. [PMID: 30611488 DOI: 10.1016/j.foodchem.2018.11.137] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 11/07/2018] [Accepted: 11/26/2018] [Indexed: 12/22/2022]
Abstract
Coffee is one of the most consumed beverages and has been linked to health in different studies. However, green and roasted coffees have different chemical composition and therefore their health properties might differ as well. Here, we study the effect of in vitro digestion-fermentation on the antioxidant capacity, phenolic profile, production of short-chain fatty acids (SCFAs), and gut microbiota community structure of green and roasted coffee brews. Roasted coffees showed higher antioxidant capacity than green coffees, with the highest level achieved in fermented samples. Polyphenol profile was similar between green and roasted coffees in regular coffee brews and the digested fraction, but very different after fermentation. Production of SCFAs was higher after fermentation of green coffee brews. Fermentation of coffee brews by human gut microbiota led to different community structure between green and roasted coffees. All these data suggest that green and roasted coffees behave as different types of food.
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Affiliation(s)
- Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Trupthi Mehta
- Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH, USA
| | - Adelaida Esteban-Muñoz
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Oleg Paliy
- Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH, USA
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs. GRANADA, Universidad de Granada, Spain.
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40
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Samsonowicz M, Regulska E, Karpowicz D, Leśniewska B. Antioxidant properties of coffee substitutes rich in polyphenols and minerals. Food Chem 2018; 278:101-109. [PMID: 30583350 DOI: 10.1016/j.foodchem.2018.11.057] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 10/19/2018] [Accepted: 11/09/2018] [Indexed: 11/16/2022]
Abstract
The analysis of general content of polyphenols, minerals and antioxidant activity of infusions from selected coffee substitutes is presented. The obtained results showed that the coffee infusions prepared from acorns exhibit the highest radical scavenging capacities for DPPH (EC50 = 0.063-0.066 mgd.w./mL), ABTS (EC50 = 0.021-0.029 mgd.w./mL), OH(EC50 = 2.050-2.378 mgd.w./mL) as well as the highest ability to Fe3+ reduction (FRAP) (∼1.1 mmolFe/gd.w). These coffee substitutes also contain the greatest values of polyphenols (45-50 mgGA/gd.w). Analyzed coffee substitutes differ in both quality and quantity of polyphenols, but all tested coffees contain gallic and chlorogenic acids. The most of phenolic compounds was found in herbal-cereal coffee substitute. The quantitative results and PCA analysis indicated a good correlation between the antioxidant activity and total polyphenols, flavonoids and gallic acid content. Using the obtained data on the composition and antioxidant properties of extracts the cluster analysis (CA) was performed to distinguish similar or close types of coffee.
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Affiliation(s)
- Mariola Samsonowicz
- Bialystok University of Technology, Department of Chemistry, Biology and Biotechnology, Wiejska 45E, 15-351 Bialystok, Poland.
| | - Ewa Regulska
- Bialystok University of Technology, Department of Chemistry, Biology and Biotechnology, Wiejska 45E, 15-351 Bialystok, Poland
| | - Danuta Karpowicz
- Bialystok University of Technology, Department of Chemistry, Biology and Biotechnology, Wiejska 45E, 15-351 Bialystok, Poland
| | - Barbara Leśniewska
- University of Bialystok, Institute of Chemistry, Ciołkowskiego 1K, Bialystok, Poland
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41
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Rodríguez-Gómez R, Vanheuverzwjin J, Souard F, Delporte C, Stevigny C, Stoffelen P, De Braekeleer K, Kauffmann JM. Determination of Three Main Chlorogenic Acids in Water Extracts of Coffee Leaves by Liquid Chromatography Coupled to an Electrochemical Detector. Antioxidants (Basel) 2018; 7:E143. [PMID: 30326634 PMCID: PMC6209918 DOI: 10.3390/antiox7100143] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 10/05/2018] [Accepted: 10/11/2018] [Indexed: 12/19/2022] Open
Abstract
Coffee is a beverage widely consumed in the world. The coffee species most commercialized worldwide are Arabica (Coffea arabica) and Robusta (Coffea canephora). Roasted coffee beans are the most used, but coffee leaves are also consumed as infusion in several countries for traditional medicinal purposes. They contain several interesting phenolic antioxidant compounds mainly belonging to chlorogenic acids (CGAs). In the present work, a liquid chromatography-electrochemical detection (LC-EC) method was developed for the determination of three main chlorogenic acid isomers, namely 3-, 4-, and 5-caffeoylquinic acids (CQA), in coffee leaves aqueous extracts. Samples from eight coffee species, namely; Coffea arabica, Coffea canephora, Coffea liberica, Coffea humilis, Coffea mannii, Coffea charrieriana, Coffea anthonyi, and Coffea liberica var. liberica, were grown and collected in tropical greenhouses. Linearity of the calibration graphs was observed in the range from the limit of quantification to 1.0 × 10-5 M, with R² equal to 99.9% in all cases. High sensitivity was achieved with a limit of detection of 1.0 × 10-8 M for 3-CQA and 5-CQA (i.e., 3.5 µg/L) and 2.0 × 10-8 M for 4-CQA (i.e., 7.1 µg/L). The chromatographic profile of the samples harvested for each Coffea species was studied comparatively. Obtained raw data were pretreated for baseline variations and shifts in retention times between the chromatographic profiles. Principal Component Analysis (PCA) was applied to the pretreated data. According to the results, three clusters of Coffea species were found. In the water sample extracts, 5-CQA appeared to be the major isomer, and some species contained a very low amount of CQAs. Fluctuations were observed depending on the Coffea species and harvesting period. Significant differences between January and July were noticed regarding CQAs content. The species with the best CQAs/caffeine ratio was identified. The LC-EC data were validated by liquid chromatography-high resolution mass spectrometry (LC-HRMS).
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Affiliation(s)
- Rocío Rodríguez-Gómez
- Bioanalysis and Drug Discovery, RD3-Unit of Pharmacognosy, Faculty of Pharmacy, Université libre de Bruxelles, Campus Plaine CP 205/6, 1050 Brussels, Belgium.
| | - Jérôme Vanheuverzwjin
- Bioanalysis and Drug Discovery, RD3-Unit of Pharmacognosy, Faculty of Pharmacy, Université libre de Bruxelles, Campus Plaine CP 205/6, 1050 Brussels, Belgium.
| | - Florence Souard
- Bioanalysis and Drug Discovery, RD3-Unit of Pharmacognosy, Faculty of Pharmacy, Université libre de Bruxelles, Campus Plaine CP 205/6, 1050 Brussels, Belgium.
- Department of Molecular Pharmacochemistry, Université de Grenoble Alpes, CNRS, DPM, 38000 Grenoble, France.
| | - Cédric Delporte
- Bioanalysis and Drug Discovery, RD3-Unit of Pharmacognosy, Faculty of Pharmacy, Université libre de Bruxelles, Campus Plaine CP 205/6, 1050 Brussels, Belgium.
- Analytical Platform, Faculty of Pharmacy, Université libre de Bruxelles, Campus Plaine, CP 205/05, 1050 Brussels, Belgium.
| | - Caroline Stevigny
- Bioanalysis and Drug Discovery, RD3-Unit of Pharmacognosy, Faculty of Pharmacy, Université libre de Bruxelles, Campus Plaine CP 205/6, 1050 Brussels, Belgium.
| | - Piet Stoffelen
- Botanic Garden Meise, Domein van Bouchout, Nieuwe laan 38, 1860 Meise, Belgium.
| | - Kris De Braekeleer
- Bioanalysis and Drug Discovery, RD3-Unit of Pharmacognosy, Faculty of Pharmacy, Université libre de Bruxelles, Campus Plaine CP 205/6, 1050 Brussels, Belgium.
| | - Jean-Michel Kauffmann
- Bioanalysis and Drug Discovery, RD3-Unit of Pharmacognosy, Faculty of Pharmacy, Université libre de Bruxelles, Campus Plaine CP 205/6, 1050 Brussels, Belgium.
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Pohl P, Szymczycha-Madeja A, Welna M. Simple ICP-OES based method for determination of selected elements in brewed ground and soluble coffees prior to evaluation of their intake and chemical fractionation. Food Chem 2018; 263:171-179. [DOI: 10.1016/j.foodchem.2018.04.127] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Revised: 04/21/2018] [Accepted: 04/28/2018] [Indexed: 12/31/2022]
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43
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De Luca S, Ciotoli E, Biancolillo A, Bucci R, Magrì AD, Marini F. Simultaneous quantification of caffeine and chlorogenic acid in coffee green beans and varietal classification of the samples by HPLC-DAD coupled with chemometrics. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:28748-28759. [PMID: 29430598 DOI: 10.1007/s11356-018-1379-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Accepted: 01/23/2018] [Indexed: 06/08/2023]
Abstract
A chromatographic procedure (HPLC-DAD) using a relatively rapid gradient has been combined with a chemometric curve deconvolution method, multivariate curve resolution-alternating least squares (MCR-ALS), in order to quantify caffeine and chlorogenic acid in green coffee beans. Despite that the HPLC analysis (at these specific operating conditions) presents some coeluting peaks, MCR-ALS allowed their resolution and, consequently, the creation of a calibration curve to be used for the quantification of the analytes of interest; this procedure led to a high accuracy in the quantification of caffeine and chlorogenic acid present in the samples. In a second part of this study, the possibility of classifying the green coffee beans on the basis of their cultivar (Arabica or Robusta), by partial least squares discriminant analysis (PLS-DA) and soft independent modeling of class analogies (SIMCA), has been explored. SIMCA resulted in 100% of sensitivity and specificity for the Arabica class, while for the Robusta, it reached 66.7% of sensitivity and 100% of specificity, or 100% of sensitivity and 100% of specificity, depending on the extraction procedure followed prior to the chromatographic analysis; PLS-DA achieved 100% of correct classification independently of the procedure used for the extraction.
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Affiliation(s)
- Silvia De Luca
- Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, 00185, Rome, Italy
| | - Eleonora Ciotoli
- Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, 00185, Rome, Italy
| | - Alessandra Biancolillo
- Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, 00185, Rome, Italy
| | - Remo Bucci
- Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, 00185, Rome, Italy
| | - Andrea D Magrì
- Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, 00185, Rome, Italy
| | - Federico Marini
- Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, 00185, Rome, Italy.
- Department of Food Science, Private Bag X1, Matieland, Stellenbosch, 7602, South Africa.
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Jeszka-Skowron M, Oszust K, Zgoła-Grześkowiak A, Frąc M. Quality assessment of goji fruits, cranberries, and raisins using selected markers. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3125-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Sato T, Takahata T, Honma T, Watanabe M, Wagatsuma M, Matsuda S, Smith RL, Itoh N. Hydrothermal Extraction of Antioxidant Compounds from Green Coffee Beans and Decomposition Kinetics of 3-o-Caffeoylquinic Acid. Ind Eng Chem Res 2018. [DOI: 10.1021/acs.iecr.8b00821] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Takafumi Sato
- Department of Material and Environmental Chemistry, Utsunomiya University, 7-1-2, Yoto, Utsunomiya 321-8585, Japan
| | - Takuya Takahata
- Department of Material and Environmental Chemistry, Utsunomiya University, 7-1-2, Yoto, Utsunomiya 321-8585, Japan
| | - Tetsuo Honma
- Department of Industrial System Engineering, National Institute of Technology, Hachinohe College, 16-1, Uwanotai, Tamonoki-Aza, Hachinohe 039-1192, Japan
| | - Masaru Watanabe
- Research Center of Supercritical Fluid Technology, Graduate School of Engineering, Tohoku University, 6-6-11, Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
- Graduate School of Environmental Studies, Tohoku University, 6-6-11, Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
| | - Masayoshi Wagatsuma
- Graduate School of Environmental Studies, Tohoku University, 6-6-11, Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
| | - Shiho Matsuda
- Graduate School of Environmental Studies, Tohoku University, 6-6-11, Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
| | - Richard Lee Smith
- Research Center of Supercritical Fluid Technology, Graduate School of Engineering, Tohoku University, 6-6-11, Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
- Graduate School of Environmental Studies, Tohoku University, 6-6-11, Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
| | - Naotsugu Itoh
- Department of Material and Environmental Chemistry, Utsunomiya University, 7-1-2, Yoto, Utsunomiya 321-8585, Japan
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Sanlier N, Atik A, Atik I. Consumption of green coffee and the risk of chronic diseases. Crit Rev Food Sci Nutr 2018; 59:2573-2585. [DOI: 10.1080/10408398.2018.1461061] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Nevin Sanlier
- Lokman Hekim University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey
| | - Azize Atik
- Afyon Kocatepe University, Sultandağı Vocational School, Food Technology Program, Afyonkarahisar, Turkey
| | - Ilker Atik
- Afyon Kocatepe University, Afyon Vocational School, Food Quality Control and Analysis Program, Afyonkarahisar, Turkey
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Castro A, Oda F, Almeida-Cincotto M, Davanço M, Chiari-Andréo B, Cicarelli R, Peccinini R, Zocolo G, Ribeiro P, Corrêa M, Isaac V, Santos A. Green coffee seed residue: A sustainable source of antioxidant compounds. Food Chem 2018; 246:48-57. [DOI: 10.1016/j.foodchem.2017.10.153] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 10/28/2017] [Accepted: 10/31/2017] [Indexed: 01/20/2023]
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Jeszka-Skowron M, Zgoła-Grześkowiak A, Waśkiewicz A, Stępień Ł, Stanisz E. Positive and negative aspects of green coffee consumption - antioxidant activity versus mycotoxins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4022-4028. [PMID: 28195330 DOI: 10.1002/jsfa.8269] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2016] [Revised: 11/27/2016] [Accepted: 02/08/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The quality of coffee depends not only on the contents of healthy compounds but also on its contamination with microorganisms that can produce mycotoxins during development, harvesting, preparation, transport and storage. RESULTS The antioxidant activity of green coffee brews measured in this study by ABTS, DPPH and Folin-Ciocalteu assays showed that coffee extracts from Robusta beans possessed higher activity in all assays than extracts from Arabica beans. The occurrence of ochratoxin A and aflatoxins (B1, B2, G1 and G2) in green coffee beans was studied using liquid chromatography/mass spectrometry. Apart from mycotoxins, the content of ergosterol as a marker indicating fungal occurrence was also determined. Among aflatoxins, aflatoxin B1 was the dominant mycotoxin in coffee bean samples, with the highest level at 17.45 ng g-1 . Ochratoxin A was detected in four samples at levels ranging from 1.27 to 4.34 ng g-1 , and fungi potentially producing this toxin, namely Aspergillus oryzae, Alternaria sp., Aspergillus foetidus, Aspergillus tamarii and Penicillium citrinum, were isolated. CONCLUSION Steaming and decaffeination of coffee beans increased antioxidant activities of brews in comparison with those prepared from unprocessed beans. Although toxins can be quantified in green coffee beans and novel fungi were isolated, their concentrations are acceptable according to legal limits. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Magdalena Jeszka-Skowron
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
| | | | | | - Łukasz Stępień
- Institute of Plant Genetics, Polish Academy of Sciences, Poznań, Poland
| | - Ewa Stanisz
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
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Influence of hydrothermal process on bioactive compounds extraction from green coffee bean. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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