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Shinichiro H, Masayuki A, Takuya Y, Daisho Y, Atsushige F, Kana T, Miki M, Mito K, Yutaka K. Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics. J Food Sci 2024; 89:3330-3346. [PMID: 38752394 DOI: 10.1111/1750-3841.17109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 03/12/2024] [Accepted: 04/19/2024] [Indexed: 06/14/2024]
Abstract
To enhance the flavor characteristics of milk coffee, steam distillation was applied to roasted ground coffee to obtain extracts that were then added to the hot water extract of the residue. The effects of different condensation temperatures for steam distillation on the volatile compounds of condensates and the flavor characteristics of the milk coffees prepared with each condensate were investigated. The volatile compounds were analyzed by gas chromatography/mass spectrometry, and principal component analysis (PCA) was performed on the mean peak areas of the volatiles that showed significant differences between the samples. The five types of milk coffees prepared with/without condensates were evaluated by consumer panelists using the check-all-that-apply question combined with the milk coffee flavor lexicon. The results showed that the concentration of volatile compounds tended to be higher in response to decreasing condensation temperature in steam distillation. The volatile compounds were grouped into four patterns based on their concentration in the condensates, which was affected by the volatility of the compounds and the duration of the condensation process in steam distillation. PCA clarified the characteristic volatile compounds that contribute to differences between the three condensates. The check-all-that-apply results indicated that the samples prepared with the condensates enhanced some specific coffee flavors, although acceptances for them were not enhanced. Implementing a steam distillation step in the milk coffee production process could lead to enhancing the coffee flavor strength of milk coffee products, and changing the condensation temperature for steam distillation was effective for providing different flavor characteristics of milk coffee. PRACTICAL APPLICATION: Changing the condensation temperature for steam distillation is effective in differentiating the flavor characteristics of milk coffee. Increasing the condensation temperature resulted in decreased concentrations of volatile compounds, which enhanced the milk and rich flavor. Decreasing the condensation temperature resulted in increased concentrations of volatile compounds, which provided a stronger coffee flavor to the milk coffee, possibly leading to a reduction in the use of coffee for milk coffee production. The check-all-that-apply question combined with the milk coffee flavor lexicon could effectively evaluate consumers' perceptions of the milk coffee flavor characteristics and their acceptances in a single survey.
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Affiliation(s)
- Hatakeyama Shinichiro
- Food Research & Development Institute, R&D Division, Morinaga Milk Industry Co., Ltd., Zama-City, Kanagawa, Japan
- Graduate School of Science and Technology, University of Tsukuba, Tsukuba, Ibaraki, Japan
| | - Akiyama Masayuki
- Food Research & Development Institute, R&D Division, Morinaga Milk Industry Co., Ltd., Zama-City, Kanagawa, Japan
| | - Yamaguchi Takuya
- Food Research & Development Institute, R&D Division, Morinaga Milk Industry Co., Ltd., Zama-City, Kanagawa, Japan
| | - Yoshihara Daisho
- Food Research & Development Institute, R&D Division, Morinaga Milk Industry Co., Ltd., Zama-City, Kanagawa, Japan
| | - Fujita Atsushige
- Food Research & Development Institute, R&D Division, Morinaga Milk Industry Co., Ltd., Zama-City, Kanagawa, Japan
| | - Takahashi Kana
- Food Solution Institute, R&D Division, Morinaga Milk Industry Co., Ltd., Zama-City, Kanagawa, Japan
| | - Maruya Miki
- Quality Control Department, Manufacturing Division, Morinaga Milk Industry Co., Ltd., Zama-City, Kanagawa, Japan
| | - Kokawa Mito
- Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
| | - Kitamura Yutaka
- Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
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Carréra JC, de Souza RR, Batista ACG, Campolina GA, da Silva Júnior FG, Gavilanes ML, Guimarães RJ, das Graças Cardoso M, Mori FA. Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2660-2668. [PMID: 37985208 DOI: 10.1002/jsfa.13151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 10/30/2023] [Accepted: 11/21/2023] [Indexed: 11/22/2023]
Abstract
BACKGROUND Coffee cultivation and agroindustry generate residues that are rich in several metabolites. These compounds, such as phenolic compounds and alkaloids, are known for their antioxidant activity and are usually consumed as nutraceuticals. The purpose of this study was to evaluate the occurrence of chemical and antioxidant components of low-pruned coffee stems under different fertilizer regimes. Extractives and lignin composition, histochemical, chromatographic, and antioxidant analyses were performed. RESULTS Multiple compounds were found to accumulate in the stems of coffee trees. Furthermore, the presence of phenolic compounds such as chlorogenic acid, vanillin, resveratrol, and the alkaloids caffeine and trigonelline varied depending on the type of fertilization. In all samples examined, optimal performance was observed at the highest tested concentration (500 μg mL-1 ). All samples analyzed presented a great performance at the highest concentration tested (500 μg mL-1 ), with the dose 70% and the dose 100%, which is the recommended for the culture, showing the highest values for most of the concentrations and the best half-maximal inhibitory concentration (IC50 ) when compared with the other samples tested. CONCLUSION As shown in the results, the reuse of stem residues as antioxidant material, with the potential to be profitable, and has the added benefit of providing a sustainable destination for material that until now has been underutilized. © 2023 Society of Chemical Industry.
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Affiliation(s)
| | | | - Ana Claudia Gama Batista
- Division of Tropical Ecosystem Functioning, Center of Nuclear Energy in Agriculture, Luiz de Queiroz College of Agriculture-University of São Paulo, Piracicaba, Brazil
| | | | | | | | | | | | - Fábio Akira Mori
- Department of Forest Sciences, Federal University of Lavras, Lavras, Brazil
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Dos Santos ÉM, de Macedo LM, Ataide JA, Delafiori J, de Oliveira Guarnieri JP, Rosa PCP, Ruiz ALTG, Lancellotti M, Jozala AF, Catharino RR, Camargo GA, Paiva-Santos AC, Mazzola PG. Antioxidant, antimicrobial and healing properties of an extract from coffee pulp for the development of a phytocosmetic. Sci Rep 2024; 14:4453. [PMID: 38396007 PMCID: PMC10891086 DOI: 10.1038/s41598-024-54797-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Accepted: 02/16/2024] [Indexed: 02/25/2024] Open
Abstract
Consumer demand for natural, chemical-free products has grown. Food industry residues, like coffee pulp, rich in caffeine, chlorogenic acid and phenolic compounds, offer potential for pharmaceutical and cosmetic applications due to their antioxidant, anti-inflammatory, and antibacterial properties. Therefore, the objective of this work was to develop a phytocosmetic only with natural products containing coffee pulp extract as active pharmaceutical ingredient with antioxidant, antimicrobial and healing activity. Eight samples from Coffea arabica and Coffea canephora Pierre were analyzed for caffeine, chlorogenic acid, phenolic compounds, tannins, flavonoids, cytotoxicity, antibacterial activity, and healing potential. The Robusta IAC-extract had the greatest prominence with 192.92 μg/mL of chlorogenic acid, 58.98 ± 2.88 mg GAE/g sample in the FRAP test, 79.53 ± 5.61 mg GAE/g sample in the test of total phenolics, was not cytotoxic, and MIC 3 mg/mL against Staphylococcus aureus. This extract was incorporated into a stable formulation and preferred by 88% of volunteers. At last, a scratch assay exhibited the formulation promoted cell migration after 24 h, therefore, increased scratch retraction. In this way, it was possible to develop a phytocosmetic with the coffee pulp that showed desirable antioxidant, antimicrobial and healing properties.
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Affiliation(s)
- Érica Mendes Dos Santos
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Lucas Malvezzi de Macedo
- Faculdade de Ciências Médicas, Universidade de Campinas (UNICAMP), Rua Tessália Vieira de Camargo, 126, Campinas, São Paulo, 13083-887, Brazil
| | - Janaína Artem Ataide
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil.
| | - Jeany Delafiori
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - João Paulo de Oliveira Guarnieri
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Paulo César Pires Rosa
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Ana Lucia Tasca Gois Ruiz
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Marcelo Lancellotti
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Angela Faustino Jozala
- Laboratory of Industrial Microbiology and Fermentation Process (LAMINFE), University of Sorocaba, Sorocaba, São Paulo, 18023-000, Brazil
| | - Rodrigo Ramos Catharino
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
| | - Gisele Anne Camargo
- Institute of Food Technology, ITAL, Av. Brasil, 2880, Campinas, São Paulo, 13070-178, Brazil
| | - Ana Cláudia Paiva-Santos
- Department of Pharmaceutical Technology, Faculty of Pharmacy of the University of Coimbra, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548, Coimbra, Portugal
- REQUIMTE/LAQV, Department of Pharmaceutical Technology, Faculty of Pharmacy of the University of Coimbra, University of Coimbra, Azinhaga de Santa Comba, 3000-548, Coimbra, Portugal
| | - Priscila Gava Mazzola
- Faculdade de Ciências Farmacêuticas, Universidade de Campinas (UNICAMP), Rua Cândido Portinari, 200, Campinas, São Paulo, 13083-871, Brazil
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Silva GS, Gomes MHG, de Carvalho LM, Abreu TL, Dos Santos Lima M, Madruga MS, Kurozawa LE, Bezerra TKA. Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract. Food Chem 2024; 434:137435. [PMID: 37713755 DOI: 10.1016/j.foodchem.2023.137435] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/15/2023] [Accepted: 09/07/2023] [Indexed: 09/17/2023]
Abstract
Whey protein concentrate (WPC) and maltodextrin were used to microencapsulate polyphenols extract from organic coffee husks by spray drying. The microparticles were characterized and evaluated for their influence on the release, bioaccessibility, and antioxidant capacity of polyphenols in the simulated gastrointestinal tract. WPC as a single encapsulating agent promoted better yield (54.8%) of microparticles. The microparticles showed solubility above 92%, and lower hygroscopicity when encapsulated with maltodextrin alone (7.4%). Smaller diameter (6.78 µm), better encapsulation efficiency (89.1%) and retention of compounds (74.4%) were observed in microparticles with WPC in the composition. Polyphenols were completely released from the microparticles during simulated gastric digestion. The microparticles influenced the bioaccessibility of over 70% of the polyphenols in the intestinal phase. The microparticles showed rapid gastrointestinal release effect but favored the increase of bioaccessibility and preservation of the antioxidant capacity of polyphenols, especially those from the microparticles with WPC compared to the free extract.
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Affiliation(s)
- Gezaildo Santos Silva
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Matheus Henrique Gouveia Gomes
- Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil.
| | - Leila Moreira de Carvalho
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Thaianaly Leite Abreu
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Marcos Dos Santos Lima
- Federal Institute of Educational Science and Technology Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, Pernambuco 56314-520, Brazil.
| | - Marta Suely Madruga
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Louise Emy Kurozawa
- Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil.
| | - Taliana Kênia Alencar Bezerra
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
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Abreu TL, Estévez M, de Carvalho LM, de Medeiros LL, da Silva Ferreira VC, Salu BR, Oliva MLV, Madruga MS, Bezerra TKA. Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1833-1842. [PMID: 37884474 DOI: 10.1002/jsfa.13078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 09/28/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND The large quantities of by-products generated in the coffee industry are a problem. Studies related to the biological potential of organic coffee husks are still limited. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components. RESULTS To achieve this objective, three extracts were prepared, namely extractable polyphenols (EPs), hydrolyzable non-extractable polyphenols (H-NEPs), and non-extractable polyphenols (NEPs). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affected the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The free and bound polyphenols found in the extracts and digests not only showed antioxidant properties against 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals but were also strongly bioavailable and had good anticoagulant potential. CONCLUSION These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Thaianaly Leite Abreu
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Leila Moreira de Carvalho
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Lorena Lucena de Medeiros
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Valquíria Cardoso da Silva Ferreira
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Bruno Ramos Salu
- Department of Biochemistry, Federal University of São Paulo, São Paulo, Brazil
| | | | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Taliana Kênia Alencar Bezerra
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
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Oliveira AD, Moreira TFM, Paes Silva B, Oliveira G, Teixeira VMC, Watanabe LS, Lucy Nixdorf S, Eloísa Leal L, Pessoa LGA, Seixas FAV, Gonçalves OH, Paula Peron A, Sá-Nakanishi AB, Leimann FV, Bracht A, Bracht L, Comar JF. Characterization and bioactivities of coffee husks extract encapsulated with polyvinylpyrrolidone. Food Res Int 2024; 178:113878. [PMID: 38309896 DOI: 10.1016/j.foodres.2023.113878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 12/07/2023] [Accepted: 12/14/2023] [Indexed: 02/05/2024]
Abstract
Coffee processing generates large amounts of residues of which a portion still has bioactive properties due to their richness in phenolic compounds. This study aimed to obtain a coffee husks extract (CHE) and to encapsulate it (ECHE) with polyvinylpyrrolidone using a one-step procedure of solid dispersion. The extraction and encapsulation yields were 9.1% and 92%, respectively. Thermal analyses revealed that the encapsulation increased the thermal stability of CHE and dynamic light scattering analyses showed a bimodal distribution of size with 81% of the ECHE particles measuring approximately 711 nm. Trigonelline and caffeine were the main alkaloids and quercetin the main phenolic compound in CHE, and the encapsulation tripled quercetin extraction. The total phenolics content and the antioxidant activity of ECHE, assayed with three different procedures, were higher than those of CHE. The antioxidant activity and the bioaccessibility of the phenolic compounds of ECHE were also higher than those of CHE following simulated gastrointestinal digestion (SGID). Both CHE and ECHE were not toxic against Alliumcepa cells and showed similar capacities for inhibiting the pancreatic α-amylase in vitro. After SGID, however, ECHE became a 1.9-times stronger inhibitor of the α-amylase activity in vitro (IC50 = 8.5 mg/mL) when compared to CHE. Kinetic analysis revealed a non-competitive mechanism of inhibition and in silico docking simulation suggests that quercetin could be contributing significantly to the inhibitory action of both ECHE and CHE. In addition, ECHE (400 mg/kg) was able to delay by 50% the increases of blood glucose in vivo after oral administration of starch to rats. This finding shows that ECHE may be a candidate ingredient in dietary supplements used as an adjuvant for the treatment of diabetes.
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Affiliation(s)
| | - Thaysa F M Moreira
- Post-Graduation Program of Food Technology, Federal University of Technology (UTFPR), Campo Mourão, PR, Brazil
| | | | - Grazielle Oliveira
- Department of Chemical Engineering, Federal University of Paraná, Curitiba, PR, Brazil
| | | | - Lycio S Watanabe
- Department of Chemistry, State University of Londrina, PR, Brazil
| | | | | | | | | | - Odinei H Gonçalves
- Department of Textile Engineering, Federal University of Santa Catarina, Blumenau, SC, Brazil
| | - Ana Paula Peron
- Department of Biodiversity and Nature Conservation, Federal University of Technology (UTFPR), Campo Mourão, PR, Brazil
| | | | - Fernanda V Leimann
- Post-Graduation Program of Food Technology, Federal University of Technology (UTFPR), Campo Mourão, PR, Brazil
| | - Adelar Bracht
- Department of Biochemistry, State University of Maringá, PR, Brazil
| | - Lívia Bracht
- Department of Biochemistry, State University of Maringá, PR, Brazil
| | - Jurandir F Comar
- Department of Biochemistry, State University of Maringá, PR, Brazil.
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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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Muangsanguan A, Linsaenkart P, Chaitep T, Sangta J, Sommano SR, Sringarm K, Arjin C, Rachtanapun P, Jantanasakulwong K, Phimolsiripol Y, Castagnini JM, Ruksiriwanich W. Hair Growth Promotion and Anti-Hair Loss Effects of By-Products Arabica Coffee Pulp Extracts Using Supercritical Fluid Extraction. Foods 2023; 12:4116. [PMID: 38002174 PMCID: PMC10670875 DOI: 10.3390/foods12224116] [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: 08/29/2023] [Revised: 10/06/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
Coffee has been a common ingredient in many traditional hair loss remedies, but limited scientific evidence supports its use, particularly in coffee pulp. Androgenetic alopecia (AGA) is caused by androgens, inflammation, and oxidative stress. In the present study, supercritical fluid extraction (SFE) was used under various conditions to obtain six coffee pulp extracts. The SFE-4 extract, using 50% (v/v) ethanol as a co-solvent at conditions of 100 °C and 500 bars for 30 min, exhibited the highest phenolic, flavonoid, and caffeine contents. Additionally, the SFE-4 extract increased the migration and cell proliferation of HFDPCs (human hair follicle dermal papilla cells), which control hair cycle regulation, and had scavenging effects on ABTS and DPPH radicals. Additionally, the SFE-4 extract showed potassium ion channel opener activity in HFDPCs, as well as a stimulation effect on the enzyme matrix metalloproteinase-2 (MMP-2) (28.53 ± 1.08% of control), which may be related to the vascular endothelial growth factor (VEGF) gene upregulation. In human prostate cancer cells (DU-145) and HFDPC cells, the SFE-4 extract significantly decreased the expression of SRD5A1, SRD5A2, and SRD5A3, an essential pathway involved in AGA. Hair growth factor genes in the Wnt/-catenin (CTNNB1) and Sonic Hedgehog (SHH, SMO, and GLI1) pathways could be significantly activated by the SFE-4 extract. These results imply that employing SFE in coffee pulp extraction could help AGA treatment by preventing hair loss and promoting hair growth pathways. This would help small coffee producers gain economic empowerment and ensure the long-term sustainability of agricultural waste utilization.
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Affiliation(s)
- Anurak Muangsanguan
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (A.M.); (P.L.); (T.C.)
- Master of Science Program in Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pichchapa Linsaenkart
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (A.M.); (P.L.); (T.C.)
| | - Tanakarn Chaitep
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (A.M.); (P.L.); (T.C.)
| | - Jiraporn Sangta
- Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Sarana Rose Sommano
- Cluster of Valorization and Bio-Green Transformation for Translation Research Innovation of Raw Materials and Products, Chiang Mai University, Chiang Mai 50200, Thailand; (S.R.S.); (K.S.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.R.); (K.J.); (Y.P.)
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Korawan Sringarm
- Cluster of Valorization and Bio-Green Transformation for Translation Research Innovation of Raw Materials and Products, Chiang Mai University, Chiang Mai 50200, Thailand; (S.R.S.); (K.S.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.R.); (K.J.); (Y.P.)
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Chaiwat Arjin
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Pornchai Rachtanapun
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.R.); (K.J.); (Y.P.)
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Kittisak Jantanasakulwong
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.R.); (K.J.); (Y.P.)
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Yuthana Phimolsiripol
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.R.); (K.J.); (Y.P.)
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Juan M. Castagnini
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Spain;
| | - Warintorn Ruksiriwanich
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (A.M.); (P.L.); (T.C.)
- Cluster of Valorization and Bio-Green Transformation for Translation Research Innovation of Raw Materials and Products, Chiang Mai University, Chiang Mai 50200, Thailand; (S.R.S.); (K.S.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.R.); (K.J.); (Y.P.)
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9
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Jiamjariyatam R, Phucharoenrak P, Samosorn S, Dolsophon K, Lorliam W, Krajangsang S, Tantayotai P. Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts. ScientificWorldJournal 2023; 2023:6698056. [PMID: 37780638 PMCID: PMC10539082 DOI: 10.1155/2023/6698056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/22/2023] [Accepted: 09/14/2023] [Indexed: 10/03/2023] Open
Abstract
In brewing coffee, a huge amount of food waste is generated; that waste, coffee husks in particular, should be comprehensively exploited. They offer a rich source of bioactive compounds such as caffeine, chlorogenic acid, and trigonelline. The aim of this study was to investigate the effects of extraction methods on the bioactive compounds and antioxidant activity of such waste. Coffee husks in this study were fermented with S. cerevisiae based on a solid-state fermentation technique. The study method included ethanolic or water extraction with varied controllable factors, i.e., temperature (60, 100°C) and extraction technique. Bioactive contents were investigated with the Folin-Ciocalteu assay and 1H-NMR spectroscopy. The antioxidant activity was investigated with DPPH and FRAP assays. Results show that yields were the highest in the extract of fermented coffee husks at 100°C. The highest levels of bioactive contents (total trigonelline content at 3.59% and antioxidant activity at 23.35% (DPPH) and 25.9% (FRAP)) were found in the ethanolic extract of fermented coffee husks at 60°C. The bioactive content and bioactivity, including antioxidant activity, depended on different raw materials, preparation methods, and extraction conditions. This study illustrates the potential for using food waste such as coffee husks as a sustainable source of bioactive compounds or bioactive extracts.
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Affiliation(s)
- Rossaporn Jiamjariyatam
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand
| | | | - Siritron Samosorn
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand
| | - Kulvadee Dolsophon
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand
| | - Wanlapa Lorliam
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand
| | - Sukhumaporn Krajangsang
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand
| | - Prapakorn Tantayotai
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand
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10
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Lestari W, Hasballah K, Listiawan MY, Sofia S. Antioxidant and phytometabolite profiles of ethanolic extract from the cascara pulp of Coffea arabica collected from Gayo Highland: A study for potential anti-photoaging agent. F1000Res 2023; 12:12. [PMID: 37771615 PMCID: PMC10523095 DOI: 10.12688/f1000research.126762.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 07/06/2023] [Indexed: 09/30/2023] Open
Abstract
Background: As the most abundant coffee by-product, cascara pulp has been considered a good source of antioxidants which could be used to prevent photoaging. The aim of this study was to determine the phytometabolite profiles, antioxidant and photoaging properties of the ethanolic extract of Coffea arabica cascara pulp. Methods: Ethanolic maceration was performed on the fine powder of C. arabica cascara pulp collected from Gayo Highland, Aceh Province, Indonesia. The filtrate obtained was evaluated for its 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, total phenolic content (TPC), and total flavonoid content (TFC). The phytometabolite profiling was conducted qualitatively using reagents and quantitatively using gas chromatography-mass spectroscopy (GC-MS). The potential of the cascara pulp phytometabolites in inhibiting activator protein-1 (AP-1) was evaluated through molecular docking. Results: The extract had TPC and TFC of 2.04 mg gallic acid equivalent/g extract and 91.81 mg quercetin equivalent/g extract, respectively. The half-maximal inhibitory concentration (IC 50) for the DPPH inhibition reached as low as 9.59 mg/L. Qualitative phytocompound screening revealed the presence of alkaloids, saponins, tannins, flavonoids, steroids, quinones, polyphenols, and triterpenoids. GC-MS revealed the extract containing 5-hydroxy-methylfurfural (22.31%); 2,5-dimethyl-4-hydroxy-3(2H)-furanone (0.74%); and caffeine (21.07%), which could form interaction with AP-1 with binding energies of -172.8, -150.8, and -63.188 kJ/mol, respectively. Conclusion: Ethanolic extract from C. arabica cascara pulp potentially have anti-photoaging properties which is worthy for further investigations in the future.
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Affiliation(s)
- Wahyu Lestari
- Department of Dermatology, Dr. Zainoel Abidin General Hospital, Banda Aceh, 24415, Indonesia
- Department of Dermatology, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Doctoral Program in Medical Science, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
| | - Kartini Hasballah
- Department of Pharmacology, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
| | - M. Yulianto Listiawan
- Department of Dermatology, Faculty of Medicine,, Universitas Airlangga, Surabaya, 60131, Indonesia
| | - Sofia Sofia
- Department of Biochemistry, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Master of Public Health, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
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11
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Pattaraprachyakul W, Sawangkeaw R, Ngamprasertsith S, Suppavorasatit I. Optimization of Coffee Oil Extraction from Defective Beans Using a Supercritical Carbon Dioxide Technique: Its Effect on Volatile Aroma Components. Foods 2023; 12:2515. [PMID: 37444252 DOI: 10.3390/foods12132515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Defective green coffee beans are typically discarded due to their negative impacts on coffee qualities compared to normal beans. However, there are some types of defective beans that can cause volatile aroma compounds after roasting similar to those produced by normal beans. This study aimed to optimize conditions for coffee oil extraction by supercritical carbon dioxide using the response surface methodology (RSM). Furthermore, the investigation assessed the aroma-active compounds and sensory quality in extracted coffee oil. Thus, operational temperatures (33.2-66.8 °C), pressure (10-30 MPa) and ethanol (g) to roasted coffee (g) ratio (0.25:1-1.5:1) were optimized for coffee oil extraction. As a result, different oil yields with different key volatile aroma compounds concentrations were obtained and it was found that the optimum conditions for extraction were a temperature of 50 °C, pressure of 30 MPa, and ethanol (g) to roasted coffee (g) ratio of 1:1 to obtain 6.50% (w/w) coffee oil yield. Key volatile aroma compounds, including furfuryl alcohol, 5-methyl furfural, 2,5-dimethylpyrazine, 4-vinylguaiacol, furfuryl acetate, 3-ethyl-2,5-dimethylpyrazine, thiazole, 1-furfurylpyrrole, pyridine, 2,3-butanediol, and 3-methyl-1,2-cyclopentanedione which contributed to the most preferable burnt, sweet, bready, chocolate-like, and roasted flavors, were quantified. Overall, the results suggested that coffee oil extracted from defective beans could be potentially used as a flavoring agent.
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Affiliation(s)
- Wasin Pattaraprachyakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai RD., Wangmai, Pathumwan, Bangkok 10330, Thailand
| | - Ruengwit Sawangkeaw
- The Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Institute Building 3, Phayathai RD., Wangmai, Pathumwan, Bangkok 10330, Thailand
| | - Somkiat Ngamprasertsith
- Fuels Research Center, Department of Chemical Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Inthawoot Suppavorasatit
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai RD., Wangmai, Pathumwan, Bangkok 10330, Thailand
- Flavor Science and Functional Ingredients Research Unit, Chulalongkorn University, Phayathai RD., Wangmai, Pathumwan, Bangkok 10330, Thailand
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12
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Romano R, De Luca L, Basile G, Nitride C, Pizzolongo F, Masi P. The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds. Foods 2023; 12:foods12101958. [PMID: 37238777 DOI: 10.3390/foods12101958] [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: 04/17/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Spent coffee grounds (SCG) contain bioactive compounds. In this work, given the increasing demand to valorize waste and use green technologies, SCG were submitted to extraction by carbon dioxide (CO2) in supercritical and liquid conditions. The extraction parameters were varied to obtain the maximum yield with the maximum antioxidant activity. The use of supercritical and liquid CO2 with 5% ethanol for 1 h provided yields (15 and 16%, respectively) comparable to those obtained by control methods for 5 h and extracts with high total polyphenolic contents (970 and 857 mg GAE/100 g oil, respectively). It also provided extracts with DPPH (3089 and 3136 μmol TE/100 g oil, respectively) and FRAP (4383 and 4324 μmol TE/100 g oil, respectively) antioxidant activity levels higher than those of hexane extracts (372 and 2758 μmol TE/100 g oil, respectively) and comparable to those of ethanol (3492 and 4408 μmol TE/100 g oil, respectively). The SCG extracts exhibited linoleic, palmitic, oleic, and stearic acids (predominant fatty acids) and furans and phenols (predominant volatile organic compounds). They were also characterized by caffeine and individual phenolic acids (chlorogenic, caffeic, ferulic, and 3,4-dihydroxybenzoic acids) with well-known antioxidant and antimicrobial properties; therefore, they could be used in the cosmetic, pharmaceutical, and food sectors.
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Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Giulia Basile
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Chiara Nitride
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Paolo Masi
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università, 133, 80055 Portici, NA, Italy
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13
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Oussou KF, Guclu G, Kelebek H, Selli S. Valorization of cocoa, tea and coffee processing by-products-wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:91-130. [PMID: 37898543 DOI: 10.1016/bs.afnr.2023.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year. These products are generally disposed in the environment, which could have remarkable adverse effects on the environment and biodiversity. However, they contain significant quantities of bioactive, nutritional, antioxidative, and aroma compounds. Their sustainable use could meet the increased demand for value-added pharmaceutical, nutraceutical, and food products. The amount of agri-food wastes and their disposal in the environment are predicted to double in the next decade. The valorization of these by-products could effectively contribute to the manufacture of cheaper functional food ingredients and supplements while improving regional economy and food security and mitigating environmental pollution. The main aim of this chapter is to present an understanding of the valorization of the wastes and by-products from cacao, coffee and tea processing with a focus on their bioactive, nutritional, and antioxidant capacity.
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Affiliation(s)
- Kouame Fulbert Oussou
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey.
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14
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Errico M, Coelho JAP, Stateva RP, Christensen KV, Bahij R, Tronci S. Brewer's Spent Grain, Coffee Grounds, Burdock, and Willow-Four Examples of Biowaste and Biomass Valorization through Advanced Green Extraction Technologies. Foods 2023; 12:foods12061295. [PMID: 36981221 PMCID: PMC10048697 DOI: 10.3390/foods12061295] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 03/30/2023] Open
Abstract
This paper explores the transformation of biowastes from food industry and agriculture into high-value products through four examples. The objective is to provide insight into the principles of green transition and a circular economy. The first two case studies focus on the waste generated from the production of widely consumed food items, such as beer and coffee, while the other two examine the potential of underutilized plants, such as burdock and willow, as sources of valuable compounds. Phenolic compounds are the main target in the case of brewer's spent grain, with p-coumaric acid and ferulic acid being the most common. Lipids are a possible target in the case of spent coffee grounds with palmitic (C16:0) and linoleic (C18:2) acid being the major fatty acids among those recovered. In the case of burdock, different targets are reported based on which part of the plant is used. Extracts rich in linoleic and oleic acids are expected from the seeds, while the roots extracts are rich in sugars, phenolic acids such as chlorogenic, caffeic, o-coumaric, syringic, cinnamic, gentisitic, etc. acids, and, interestingly, the high-value compound epicatechin gallate. Willow is well known for being rich in salicin, but picein, (+)-catechin, triandrin, glucose, and fructose are also obtained from the extracts. The study thoroughly analyzes different extraction methods, with a particular emphasis on cutting-edge green technologies. The goal is to promote the sustainable utilization of biowaste and support the green transition to a more environmentally conscious economy.
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Affiliation(s)
- Massimiliano Errico
- Faculty of Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Jose A P Coelho
- Instituto Superior de Engenharia de Lisboa, Instituto Politécnico de Lisboa, Rua Conselheiro Emídio Navarro 1, 1959-007 Lisboa, Portugal
- Centro de Química Estrutural, Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
| | - Roumiana P Stateva
- Institute of Chemical Engineering, Bulgarian Academy of Science, 1113 Sofia, Bulgaria
| | - Knud V Christensen
- Faculty of Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Rime Bahij
- Faculty of Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Stefania Tronci
- Dipartimento di Ingegneria Meccanica, Chimica e dei Materiali, Università degli Studi di Cagliari, 09123 Cagliari, Italy
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15
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Environmental and Yield Comparison of Quick Extraction Methods for Caffeine and Chlorogenic Acid from Spent Coffee Grounds. Foods 2023; 12:foods12040779. [PMID: 36832852 PMCID: PMC9955646 DOI: 10.3390/foods12040779] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/27/2023] [Accepted: 02/03/2023] [Indexed: 02/16/2023] Open
Abstract
This study aims to provide an overview of different extraction methods to obtain chlorogenic acid (CA) and caffeine (Caf) from spent coffee grounds (SCG). This overview shows that the quantity extracted is highly dependent on the type of SCG, so experiments using the same SCG are needed to compare different methods. Three easy and simple extraction methods will be tested at a laboratory scale and environmentally compared. All three experiments were of 1 min duration: first, using supramolecular solvent; second, with water and vortex; and third, with water assisted by ultrasound. Water extraction assisted by ultrasound at room temperature yielded the greatest quantity of chlorogenic acid and caffeine, with 1.15 mg CA/g and 0.972 mg Caf/g, respectively. Extraction using supra-solvent leads to a lower content of CA in the supra-phase since it has more affinity for the water-based inferior phase. An environmental assessment using life cycle assessment has been carried out to compare water and supra extraction methods for the manufacture of two different commercial products: a face cream and an eye contour serum. Results show that the type of solvent and the amount of active substance extracted have a great influence on the environmental results. The results presented here are important for companies willing to obtain these active substances at an industrial scale.
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16
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Maimulyanti A, Nurhidayati I, Mellisani B, Amelia Rachmawati Putri F, Puspita F, Restu Prihadi A. Development of Natural Deep Eutectic Solvent (NADES) based on Choline Chloride as a Green Solvent to Extraction Phenolic Compound from Coffee Husk Waste. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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17
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Chlorogenic Acids and Caffeine from Coffee By-Products: A Review on Skincare Applications. COSMETICS 2023. [DOI: 10.3390/cosmetics10010012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Upcycling is a modern trend in the cosmetic sector, focusing on by-products reuse and waste reduction. Consumers are more aware of the origin of cosmetic products and their environmental impact, promoting the upcycling phenomenon. Converting these raw materials into products of higher quality or value contributes to the final product’s sustainability. In fact, several agri-food by-products that are typically discarded have generated great interest, due to their value-added compounds with high functionality and/or bioactivity. Coffee is well known as a cosmetic ingredient, particularly due to the presence of phenolic compounds, such as chlorogenic acids, and caffeine. Caffeine is widely used in cosmetic formulations due to its photoprotector and anti-aging properties, as well as lipolytic action in cellulitis, and hair regrowth. Chlorogenic acids are powerful antioxidants and exhibit anti-aging and photoprotector abilities. Coffee by-products, such as coffee beans, possess these bioactive compounds and other chemical characteristics that can provide functional properties in cosmetic formulations. Coffee silverskin and spent coffee grounds are high-volume by-products of the coffee industry. Their use has been explored in different cosmetic formulations demonstrating safety, stability, acceptability as well as skin improvement, thus supporting their valorization as natural and sustainable new ingredients in skincare products.
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18
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Barreto Peixoto JA, Silva JF, Oliveira MBPP, Alves RC. Sustainability issues along the coffee chain: From the field to the cup. Compr Rev Food Sci Food Saf 2023; 22:287-332. [PMID: 36479852 DOI: 10.1111/1541-4337.13069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 09/07/2022] [Accepted: 10/11/2022] [Indexed: 12/14/2022]
Abstract
The coffee industry is one of the most important commercial value chains worldwide. Nonetheless, it is also associated to several social, economic, and environmental concerns that impair its sustainability. The present review is focused on these main sustainability concerns from the field to the coffee cup, as well as on the strategies that are being developed and/or implemented to attain sustainability and circular economy principles in the different chain segments. In this context, distinct approaches have been applied, such as sustainable certifications (e.g., voluntary sustainability standards), corporate sustainability initiatives, direct trade, relationship coffee concepts, geographical indication, legislations, waste management, and byproducts valorization, among others. These strategies are addressed and discussed throughout this review, as well as their recognized advantages and limitations. Overall, there is still a long way to go to attain the much-desired sustainability in the coffee chain, being essential to join the efforts of all actors and entities directly or indirectly involved, namely, producers, retailers, roasters, governments, educational institutions (such as universities and scientific research institutes), and organizations.
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Affiliation(s)
- Juliana A Barreto Peixoto
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Joana F Silva
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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19
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Angeloni C, Malaguti M, Prata C, Freschi M, Barbalace MC, Hrelia S. Mechanisms Underlying Neurodegenerative Disorders and Potential Neuroprotective Activity of Agrifood By-Products. Antioxidants (Basel) 2022; 12:antiox12010094. [PMID: 36670956 PMCID: PMC9854890 DOI: 10.3390/antiox12010094] [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: 11/30/2022] [Revised: 12/23/2022] [Accepted: 12/25/2022] [Indexed: 01/03/2023] Open
Abstract
Neurodegenerative diseases, characterized by progressive loss in selected areas of the nervous system, are becoming increasingly prevalent worldwide due to an aging population. Despite their diverse clinical manifestations, neurodegenerative diseases are multifactorial disorders with standard features and mechanisms such as abnormal protein aggregation, mitochondrial dysfunction, oxidative stress and inflammation. As there are no effective treatments to counteract neurodegenerative diseases, increasing interest has been directed to the potential neuroprotective activities of plant-derived compounds found abundantly in food and in agrifood by-products. Food waste has an extremely negative impact on the environment, and recycling is needed to promote their disposal and overcome this problem. Many studies have been carried out to develop green and effective strategies to extract bioactive compounds from food by-products, such as peel, leaves, seeds, bran, kernel, pomace, and oil cake, and to investigate their biological activity. In this review, we focused on the potential neuroprotective activity of agrifood wastes obtained by common products widely produced and consumed in Italy, such as grapes, coffee, tomatoes, olives, chestnuts, onions, apples, and pomegranates.
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Affiliation(s)
- Cristina Angeloni
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Marco Malaguti
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
- Correspondence: (M.M.); (C.P.)
| | - Cecilia Prata
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum–University of Bologna, Via Irnerio 48, 40126 Bologna, Italy
- Correspondence: (M.M.); (C.P.)
| | - Michela Freschi
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Maria Cristina Barbalace
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Silvana Hrelia
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
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20
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Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism. Foods 2022; 11:foods11244089. [PMID: 36553832 PMCID: PMC9777831 DOI: 10.3390/foods11244089] [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: 11/27/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
Spent coffee grounds are a promising bioresource that naturally contain around 50 wt% moisture which requires, for a valorization, a drying step of high energy and economic costs. However, the natural water in spent coffee grounds could bring new benefits as a co-solvent during the supercritical CO2 extraction (SC-CO2). This work reports the influence and optimization of pressure (115.9-284.1 bars), temperature (33.2-66.8 °C), and moisture content (6.4-73.6 wt%) on simultaneous extraction of lipids and polar molecules contained in spent coffee grounds by supercritical CO2 (SC-CO2) using Central Composite Rotatable Design and Response Surface Methodology. The results show that for lipids extraction, pressure is the most influent parameter, although the influence of moisture content is statistically negligible. This suggests that water does not act as barrier to CO2 diffusion in the studied area. However, moisture content is the most influent parameter for polar molecules extraction, composed of 99 wt% of caffeine. Mechanism investigations highlight that H2O mainly act by (i) breaking caffeine interactions with chlorogenic acids present in spent coffee grounds matrix and (ii) transferring selectively caffeine without chlorogenic acid by liquid/liquid extraction with SC-CO2. Thus, the experiment for the optimization of lipids and polar molecules extraction is performed at a pressure of 265 bars, a temperature of 55 °C, and a moisture content of 55 wt%.
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21
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A comparison of conventional and novel phytonutrient extraction techniques from various sources and their potential applications. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01697-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Andrade C, Perestrelo R, Câmara JS. Bioactive Compounds and Antioxidant Activity from Spent Coffee Grounds as a Powerful Approach for Its Valorization. Molecules 2022; 27:molecules27217504. [PMID: 36364330 PMCID: PMC9654447 DOI: 10.3390/molecules27217504] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/20/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022] Open
Abstract
Coffee is one of the world’s most popular beverages, and its consumption generates copious amounts of waste. The most relevant by-product of the coffee industry is the spent coffee grounds, with 6 million tons being produced worldwide per year. Although generally treated as waste, spent coffee grounds are a rich source of several bioactive compounds with applications in diverse industrial fields. The present work aimed at the analysis of spent coffee grounds from different geographical origins (Guatemala, Colombia, Brazil, Timor, and Ethiopia) for the identification of bioactive compounds with industrial interest. For this purpose, the identification and quantification of the bioactive compounds responsible for the antioxidant activity attributed to the spent coffee grounds were attempted using miniaturized solid-phase extraction (µ-SPEed), combined with ultrahigh-performance liquid chromatography with photodiode array detection (UHPLC-PDA). After validation of the µ-SPEed/UHPLC-PDA method, this allowed us to conclude that caffeine and 5-caffeoylquinic acid (5-CQA) are the most abundant bioactive compounds in all samples studied. The total phenolic content (TPC) and antioxidant activity are highest in Brazilian samples. The results obtained show that spent coffee grounds are a rich source of bioactive compounds, supporting its bioprospection based on the circular economy concept closing the loop of the coffee value chain, toward the valorization of coffee by-products.
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Affiliation(s)
- Carolina Andrade
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
| | - José S. Câmara
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-291-705-112
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de Farias Marques ADJ, de Lima Tavares J, de Carvalho LM, Leite Abreu T, Alves Pereira D, Moreira Fernandes Santos M, Suely Madruga M, de Medeiros LL, Kênia Alencar Bezerra T. Oxidative stability of chicken burgers using organic coffee husk extract. Food Chem 2022; 393:133451. [PMID: 35751207 DOI: 10.1016/j.foodchem.2022.133451] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 05/11/2022] [Accepted: 06/08/2022] [Indexed: 11/29/2022]
Abstract
The antioxidant capacity of organic coffee husk extract (Coffee arabica L.) added to chicken burgers was evaluated. Two formulations were prepared: with addition of the extract (100 and 200 ppm CAE/kg), in addition to control formulations without the addition of antioxidant, and with the addition of synthetic antioxidant. The products were characterized by physical and chemical analysis and analyzed for oxidative stability during 45 days of storage under freezing. The addition of extract in the proportion of 200 ppm CAE/kg of hamburger revealed efficacy against lipid oxidation equivalent to treatment with a synthetic antioxidant. As for protein oxidation, there was no pro or antioxidant influence in the treatments. The addition of organic coffee husk extract to chicken hamburgers is thus indicated, being considered as a potential natural additive. In addition, the use of coffee husks helps to minimize the lager amounts of agro-industrial by-products generated by the coffee industry.
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Affiliation(s)
| | - Jerffeson de Lima Tavares
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Leila Moreira de Carvalho
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Thaianaly Leite Abreu
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Deyse Alves Pereira
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | | | - Marta Suely Madruga
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Lorena Lucena de Medeiros
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
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Da Porto C, Natolino A, Scalet M. Improved Sustainability in Wine Industry Byproducts: A Scale-up and Economical Feasibility Study for High-Value Compounds Extraction Using Modified SC-CO 2. ACS OMEGA 2022; 7:33845-33857. [PMID: 36188327 PMCID: PMC9520560 DOI: 10.1021/acsomega.2c02631] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Accepted: 07/28/2022] [Indexed: 06/16/2023]
Abstract
The objective of the present work was to optimize the operating conditions (P, T cosolvent %) and to study the scale-up and the feasibility of the supercritical fluid extraction (SFE) process for polyphenols from grape pomace, the main solid byproduct of the wine industry. Pilot-scale equipment (1 L extraction vessel) was used to study the scale-up prediction for extraction vessels of 50, 100, 500, and 1000 L capacity. The adopted scale-up criteria consisted of maintaining and keeping constant the solvent mass-to-feed mass ratio and the bed geometry dimension. The results indicated an excellent predictive level obtained by Sovová's model and success of the adopted scale-up criteria. At industrial scale, yields were close to 2.3 gGAE/100 gDM, a value obtained using the pilot-scale equipment. High concentrations of high-added-value phenols such as cis-resveratrol glucoside, cis-coutaric acid, trans-p-coumaric acid, quercetin, and proanthocyanidins were found in the extract. An economic evaluation of the process indicated the feasibility of an industrial SFE plant with a capacity of 500 L for producing in 60 min an extract with an expected phenolics' concentration of approximately 133 gGAE/kg extract at an estimated 67€ /kgextract cost of manufacturing. Notably, all values are better than those currently reported in the literature.
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Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02907-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractThe demand for proteins is constantly increasing and green extraction methodologies are needed to achieve environmental sustainability goals. The recovery of the by-products of the agri-food chain has also become a priority from a circular economy perspective. Some by-products are still little exploited for the extraction of proteins, such as coffee by-products. In this work, various innovative extraction technologies were applied to recover the protein fraction from the non-compliant coffee green beans (CGB), using a methodological approach that allowed to correlate the process parameters with the final quality of the extracted proteins. The ultrasound-assisted extraction (UAE) technique has been shown to have a minor impact on the quality of the proteins, thanks to the possibility of refrigerating the system, while the microwave-assisted extraction (MAE) shows a certain degree of degradation due to the high temperatures reached. The results indicate that strict temperature control is required during alkaline extraction to preserve the quality of the protein fraction.
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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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Bondam AF, Diolinda da Silveira D, Pozzada dos Santos J, Hoffmann JF. Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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The Valorization of Spent Coffee Ground Extract as a Prospective Insecticidal Agent against Some Main Key Pests of Phaseolus vulgaris in the Laboratory and Field. PLANTS 2022; 11:plants11091124. [PMID: 35567125 PMCID: PMC9103486 DOI: 10.3390/plants11091124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/13/2022] [Accepted: 04/19/2022] [Indexed: 11/17/2022]
Abstract
The exploitation of massive amounts of food and agro-waste represents a severe social, economic, and environmental issue. Under the growing demand for food products that are free of toxic synthetic insecticides, a methanolic extract of spent coffee grounds (SCGs), which represent the main byproduct of coffee production, was applied in the current study as a bioinsecticide against the main pests of the green bean: Spodoptera littoralis, Agrotis ipsilon, Bemisia tabaci, Empoasca fabae, and Aphis craccivora. A deterrent assay, contact bioassay, and lethal concentration analysis were performed to reveal the repellent, antifeedant, and oviposition deterrent effects. Parallel to the above-mentioned bioassays, the phytochemical composition of the methanolic SCG extract was investigated via a high-performance liquid chromatography (HPLC) analysis. Fourteen phenolic acids and five flavonoids, in addition to caffeine (alkaloid), were identified in the extract. Cinnamic, rosmarinic, and gallic acids were the predominant phenolics, while apigenin-7-glucoside was the main flavonoid, followed by naringin, catechin, and epicatechin. The extract of SCGs showed an insecticidal effect, with a mortality between 27.5 and 76% compared to the control (7.4%) and based on the concentration of the extract used. In the same trend, the oviposition efficiency revealed different batches of laid eggs (0.67, 2.33, 7.33, and 8.67 batches/jar) for 100, 50, and 25% of the SCG extract and the control. Finally, the major components of the SCG extract were docked into the insecticide acetylcholinesterase enzyme to explore their potential for inhibition, where apigenin-7-glucoside showed a higher binding affinity, followed by catechin, compared to the control (lannate). The obtained findings could be a starting point for developing novel bioinsecticides from SCGs.
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Rebollo-Hernanz M, Aguilera Y, Martín-Cabrejas MA, Gonzalez de Mejia E. Activating Effects of the Bioactive Compounds From Coffee By-Products on FGF21 Signaling Modulate Hepatic Mitochondrial Bioenergetics and Energy Metabolism in vitro. Front Nutr 2022; 9:866233. [PMID: 35392289 PMCID: PMC8981461 DOI: 10.3389/fnut.2022.866233] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Accepted: 02/23/2022] [Indexed: 12/17/2022] Open
Abstract
Coffee by-products contain bioactive compounds that have been shown to have the capacity to modulate human metabolism. The goal of this study was to investigate the effects of the main bioactive compounds in coffee by-products and two aqueous extracts from the coffee husk and silverskin on the activation of fibroblast growth factor 21 (FGF21) signaling and the subsequent regulation of mitochondrial bioenergetics and lipid and glucose metabolism. HepG2 cells treated with palmitic acid (PA) were used in a non-alcoholic fatty liver disease (NAFLD) cell model. The bioactive compounds from coffee by-products (50 μmol L−1) and the aqueous extracts from the coffee silverskin and coffee husk (100 μg mL−1) increased ERK1/2 phosphorylation and the secretion of FGF21 (1.3 to 1.9-fold). Coffee by-products' bioactive compounds counteracted inflammation and PA-triggered lipotoxicity. Oxidative stress markers (ROS, mitochondrial superoxide, and NADPH oxidase) and the activity of antioxidant enzymes (superoxide dismutase and catalase) were modulated through the activation of Nrf2 signaling. Mitochondrial bioenergetics were regulated by enhancing respiration and ATP production via PGC-1α, and the expression of oxidative phosphorylation complexes increased. Coffee by-products' bioactive compounds decreased lipid accumulation (23–41%) and fatty acid synthase activity (32–65%) and triggered carnitine palmitoyltransferase-1 activity (1.3 to 1.7-fold) by activating AMPK and SREBP-1c pathways. The GLUT2 expression and glucose uptake were increased (58–111%), followed by a promoted glucokinase activity (55–122%), while glucose production and phosphoenolpyruvate carboxykinase activity were reduced due to IRS-1/Akt1 regulation. The bioactive compounds from coffee by-products, primarily chlorogenic and protocatechuic acids, could regulate hepatic mitochondrial function and lipid and glucose metabolism by activating FGF21 and related signaling cascades.
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Affiliation(s)
- Miguel Rebollo-Hernanz
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (UAM-CSIC), Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, Madrid, Spain
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, United States
| | - Yolanda Aguilera
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (UAM-CSIC), Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, Madrid, Spain
| | - Maria A. Martín-Cabrejas
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (UAM-CSIC), Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, Madrid, Spain
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, United States
- *Correspondence: Elvira Gonzalez de Mejia
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Lestari W, Hasballah K, Listiawan MY, Sofia S. Coffee by-products as the source of antioxidants: a systematic review. F1000Res 2022; 11:220. [PMID: 35646331 PMCID: PMC9123331 DOI: 10.12688/f1000research.107811.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 01/26/2022] [Indexed: 12/02/2022] Open
Abstract
Background: Solid waste from coffee depulping process threatens the organism in environment as it produces organic pollutants. Evidence suggested that coffee by-product could valorize owing to its potential as antioxidant sources. The aim of this systematic review was to evaluate antioxidant activity of coffee by-products obtained from different coffee variants (arabica and robusta) and processing methods. Methods: The systematic review was conducted as of May 29, 2021 for records published within the last ten years (2011–2021) using seven databases: Embase, Medline, BMJ, Web of Science, Science Direct, Cochrane, and PubMed. Data on type of specimen, processing methods, and antioxidant activities were collected based on PRISMA guidelines. Results: Our data suggested that aqueous extract was found to be the most common processing method used to obtain the antioxidant from various coffee by-products, followed by methanol and ethanol extract. A variety of antioxidant properties ranging from strong to low activity was found depending on the variety, type of coffee by-products (cascara, pulp, husk, silverskin, and parchment), and processing technique. Fermentation employing proper bacteria was found effective in improving the yield of bioactive compounds resulting in higher antioxidant capacity. Applications in feedstuffs, foods, beverages, and topical formulation are among the potential utilization of coffee by-products. Conclusion: Coffee by-products contain bioactive compounds possessing antioxidant properties which could be used as additives in foods, beverages, and cosmetics. In particular, their benefits in skin care products require further investigation.
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Affiliation(s)
- Wahyu Lestari
- Postgraduate Program, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Department of Dermatology, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Department of Dermatology, Dr. Zainoel Abidin General Hospital, Banda Aceh, 24415, Indonesia
| | - Kartini Hasballah
- Department of Pharmacology, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
| | - M. Yulianto Listiawan
- Department of Dermatology, Faculty of Medicine, Universitas Airlangga/Dr. Soetomo General Hospital, Surabaya, 60131, Indonesia
| | - Sofia Sofia
- Department of Biochemistry, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Master of Public Health, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
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Antibacterial, Antiradical and Antiproliferative Potential of Green, Roasted, and Spent Coffee Extracts. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041938] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The phytochemical compositions of green coffee beans (GB), roasted coffee (RC), and the solid residue known as spent coffee grounds (SCG) have been associated with beneficial physiological effects. The objective of this study was to analyze the total phenolic compounds, antiradical scavenging ability, antibacterial activity, and antiproliferative activity on cancer cells of aqueous and ethanolic extracts of GB, RC, and SCG samples. The total phenolic content was quantified by Folin–Ciocalteu assay, while the antiradical activity was evaluated by ABTS●+ and DPPH radical assays, antibacterial activity was determined using the microtiter broth dilution method, and antiproliferative activity was evaluated by MTT assay in lung carcinoma cells (A549) and cervical cancer cells (C33A); furthermore, apoptosis and cell cycle arrest were evaluated by flow cytometry. Ethanolic extracts of RC and SCG showed the highest content of total phenols. The SCG ethanolic extract exhibited the lowest inhibitory capacity 50 (IC50) values for free radicals. The SCG extracts also had the lowest MIC values in bacteria. In antiproliferative assays, SCG extracts exhibited a significant decrease in viability in both cell lines, as well as increased apoptotic cells and promoted cell cycle arrest. The higher content of total phenols and antiradical activity of SCG ethanolic extracts was related to their antiproliferative activity in cancer cells, as well as their antibacterial activity against clinical isolates; therefore, the utilization of SCG adds value to an abundant and inexpensive residue.
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Torres‐Haro A, Arellano‐Plaza M, Mateos‐Díaz JC, Espinosa‐Andrews H, Castillo‐Herrera GA. Non‐conventional high‐pressure extraction process: A comparative study for astaxanthin recovery from
Xanthophyllomyces dendrorhous. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15466] [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)
- Alejandro Torres‐Haro
- Industrial Biotechnology Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco Guadalajara Mexico
| | - Melchor Arellano‐Plaza
- Industrial Biotechnology Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco Guadalajara Mexico
| | - Juan C. Mateos‐Díaz
- Industrial Biotechnology Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco Guadalajara Mexico
| | - Hugo Espinosa‐Andrews
- Food Technology Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco Guadalajara Mexico
| | - Gustavo A. Castillo‐Herrera
- Food Technology Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco Guadalajara Mexico
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Mediani A, Kamal N, Lee SY, Abas F, Farag MA. Green Extraction Methods for Isolation of Bioactive Substances from Coffee Seed and Spent. SEPARATION & PURIFICATION REVIEWS 2022. [DOI: 10.1080/15422119.2022.2027444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ahmed Mediani
- Metabolomics Research Laboratory, Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, UKM Bangi, 43600, Malaysia
| | - Nurkhalida Kamal
- Metabolomics Research Laboratory, Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, UKM Bangi, 43600, Malaysia
| | - Soo Yee Lee
- Natural Medicines and Products Research Laboratory (NaturMeds), Institute of Bioscience Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Faridah Abas
- Natural Medicines and Products Research Laboratory (NaturMeds), Institute of Bioscience Universiti Putra Malaysia, 43400 Serdang, Malaysia
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo 11562, Egypt
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Torres TMS, Álvarez-Rivera G, Mazzutti S, Sánchez-Martínez JD, Cifuentes A, Ibáñez E, Ferreira SRS. Neuroprotective potential of extracts from leaves of ora-pro-nobis (Pereskia aculeata) recovered by clean compressed fluids. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105390] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Khalil Alyahya H, Subash-Babu P, Mohammad Salamatullah A, Hayat K, Albader N, Alkaltham MS, Ahmed MA, Arzoo S, Bourhia M. Quantification of Chlorogenic Acid and Vanillin from Coffee Peel Extract and its Effect on α-Amylase Activity, Immunoregulation, Mitochondrial Oxidative Stress, and Tumor Suppressor Gene Expression Levels in H 2O 2-Induced Human Mesenchymal Stem Cells. Front Pharmacol 2021; 12:760242. [PMID: 34795590 PMCID: PMC8593645 DOI: 10.3389/fphar.2021.760242] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 09/20/2021] [Indexed: 11/13/2022] Open
Abstract
Background: Polyphenols and flavonoid-rich foods help in arresting reactive oxygen species development and protecting DNA from oxidative damage. Coffee peel (CP) preparations are consumed as beverages, and their total polyphenol or flavonoid content and their effect on oxidative stress-induced human mesenchymal stem cells (hMSCs) are poorly understood. Method: We prepared hot water extracts of CP (CPE) and quantified the amount of total polyphenol and flavonoid using HPLC analysis. In addition, CPE have been studied for their α-amylase inhibitory effect and beneficial effects in oxidative stress-induced hMSCs. Results: The obtained results show that the availability of chlorogenic acid, vanillin, and salicylic acid levels in CPE is more favorable for enhancing cell growth, nuclear integrity, and mitochondrial efficiency which is confirmed by propidium iodide staining and JC-1 staining. CPE treatment to hMSCs for 48 h reduced oxidative stress by decreasing mRNA expression levels of LPO and NOX-4 and in increasing antioxidant CYP1A, GSH, GSK-3β, and GPX mRNA expressions. Decreased pro-inflammatory (TNF-α, NF-κβ, IL-1β, TLR-4) and increased tumor suppressor genes (except Bcl-2) such as Cdkn2A, p53 expressions have been observed. Conclusions: The availability of CGA in CPs effectively reduced mitochondrial oxidative stress, reduced pro-inflammatory cytokines, and increased tumor suppressor genes.
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Affiliation(s)
- Heba Khalil Alyahya
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Pandurangan Subash-Babu
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Ahmad Mohammad Salamatullah
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Nawal Albader
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mohammed Saeed Alkaltham
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mohammed Asif Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Shaista Arzoo
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mohammed Bourhia
- Laboratory of Chemistry-Biochemistry, Environment, Nutrition and Health, Faculty of Medicine and Pharmacy, Hassan II University, Casablanca, Morocco
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Tramontin DP, Alves AI, Bolzan A, Quadri MB. Mathematical modeling and numerical simulation of the extraction of bioactive compounds from Artocarpus heterophyllus with supercritical CO2. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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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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Spent Coffee Grounds’ Valorization towards the Recovery of Caffeine and Chlorogenic Acid: A Response Surface Methodology Approach. SUSTAINABILITY 2021. [DOI: 10.3390/su13168818] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The amount of spent coffee grounds (SCGs) created, represents an environmental challenge worldwide. In this context, the aim of the present study was to exploit the potential of SCGs as a source of bioactive compounds that can be utilized in high value-added products. Thus, a cost-effective and environmentally friendly extraction technique was developed to ensure extracts with high total phenolic content and antioxidant activity, as well as significant amounts of caffeine and chlorogenic acid. Response surface methodology was implemented to evaluate the effects of the main extraction parameters (i.e., time, temperature, and ethanol-to-water ratio) and their interactions on the defined responses. The ethanol ratio was found to be the most significant variable. Then, a set of optimum values was determined (i.e., 7 min, 75 °C, and ethanol:water ratio 5:95), where the predicted values for responses were found to be 5.65% for the yield (Y1), 152.68 mg gallic acid equivalents per L for total phenolic content (Y2), 0.797 μmol Trolox equivalent per mL for the antioxidant activity (Y3), 30.5 ppm for caffeine concentration (Y4), and 17.4 ppm for chlorogenic acid concentration (Y5). Furthermore, the corresponding high experimental values from the validation experiment fitted well to these predictions, clearly clarifying the high potential of SCG extracts for use in high value-added applications.
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Recovery of Chlorogenic Acids from Agri-Food Wastes: Updates on Green Extraction Techniques. Molecules 2021; 26:molecules26154515. [PMID: 34361673 PMCID: PMC8347003 DOI: 10.3390/molecules26154515] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/23/2021] [Accepted: 07/23/2021] [Indexed: 12/16/2022] Open
Abstract
The agri-food sector produces a huge amount of agri-food wastes and by-products, with a consequent great impact on environmental, economic, social, and health aspects. The reuse and recycling of by-products represents a very important issue: for this reason, the development of innovative recovery and extraction methodologies must be mandatory. In this context of a circular economy, the study of green extraction techniques also becomes a priority in substitution of traditional extraction approaches. This review is focused on the recovery of chlorogenic acids from agri-food wastes, as these compounds have an important impact on human health, exhibiting several different and important healthy properties. Novel extraction methodologies, namely microwave and ultrasound-assisted extractions, supercritical fluid extraction, and pressurized-liquid extraction, are discussed here, in comparison with conventional techniques. The great potentialities of these new innovative green and sustainable approaches are pointed out. Further investigations and optimization are mandatory before their application in industrial processes.
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Pagano I, Campone L, Celano R, Piccinelli AL, Rastrelli L. Green non-conventional techniques for the extraction of polyphenols from agricultural food by-products: A review. J Chromatogr A 2021; 1651:462295. [PMID: 34118529 DOI: 10.1016/j.chroma.2021.462295] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 12/19/2022]
Abstract
Food processing industry is accompanied with the generation of a great production of wastes and by-products exceptionally rich in bioactive compounds (especially phenolics), with antioxidant activity. The recovery of these health molecules constitutes a key point for the valorization of by-products, with the possibility of creating new ingredients to be used for the formulation of food and cosmetic products. One of the main limitations to reuse by-products is linked to the high cost to obtain bioactive compounds, consequently in order to exploit these resources commercially valuable it is necessary to develop innovative, economic and environmentally friendly extraction strategies. These extraction methods should be able to reduce petroleum solvents, energy consumption and chemical wastes, protecting both environment and consumers and ensuring safe and high-quality final products. The purpose of this review is to summarize current knowledge and applications of the new extraction techniques such as supercritical fluid extraction, pressurized liquid extraction, ultrasound assisted extraction applied to polyphenols extraction from agricultural food by-products. Particular attention has been paid to theoretical background, highlighting mechanisms and safety precautions. Authors concluded that relevant results of these techniques represent an opportunity to industrial scale-up, improving the extraction yields, minimizing time, costs and environmental impact.
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Affiliation(s)
- Imma Pagano
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
| | - Luca Campone
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, Milano 20126, Italy.
| | - Rita Celano
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
| | - Anna Lisa Piccinelli
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
| | - Luca Rastrelli
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
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Antioxidant and Anti-Inflammatory Profiles of Spent Coffee Ground Extracts for the Treatment of Neurodegeneration. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:6620913. [PMID: 34104310 PMCID: PMC8159652 DOI: 10.1155/2021/6620913] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 04/06/2021] [Accepted: 04/29/2021] [Indexed: 11/17/2022]
Abstract
Spent coffee grounds (SCGs), waste products of coffee beverage production, are rich in organic compounds such as phenols. Different studies have demonstrated phenol beneficial effects in counteracting neurodegenerative diseases. These diseases are associated with oxidative stress and neuroinflammation, which initiates the degeneration of neurons by overactivating microglia. Unfortunately, to date, there are no pharmacological therapies to treat these pathologies. The aim of this study was to evaluate the phenolic content of 4 different SCG extracts and their ability to counteract oxidative stress and neuroinflammation. Caffeine and 5-O-caffeoylquinic acid were the most abundant compounds in all extracts, followed by 3-O-caffeoylquinic acid and 3,5-O-dicaffeoylquinic acid. The four extracts demonstrated a different ability to counteract oxidative stress and neuroinflammation in vitro. In particular, the methanol extract was the most effective in protecting neuron-like SH-SY5Y cells against H2O2-induced oxidative stress by upregulating endogenous antioxidant enzymes such as thioredoxin reductase, heme oxygenase 1, NADPH quinone oxidoreductase, and glutathione reductase. The water extract was the most effective in counteracting lipopolysaccharide-induced neuroinflammation in microglial BV-2 cells by strongly reducing the expression of proinflammatory mediators through the modulation of the TLR4/NF-κB pathway. On these bases, SCG extracts could represent valuable nutraceutical sources for the treatment of neurodegeneration.
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Study of Influential Parameters of the Caffeine Extraction from Spent Coffee Grounds: From Brewing Coffee Method to the Waste Treatment Conditions. CLEAN TECHNOLOGIES 2021. [DOI: 10.3390/cleantechnol3020019] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
This article aims to study the interest of spent coffee grounds (SCG) valorization through caffeine recovery. In an original way, this study takes into account all the parameters such as (i) the brewing coffee methods (household, coffee shops, etc.); (ii) the storage conditions, in particular the drying step; (iii) the solid/liquid extraction parameters such as the nature of solvent, the temperature, the extraction time and the solid/liquid ratio; and (iv) the liquid/liquid purification parameters such as the nature, the volume and the pH of extraction medium. Results have shown that spent coffee grounds from coffee-shops obtained by percolation contain a higher amount of caffeine than spent coffee grounds from households obtained from spent pods or filters. A drying treatment is not required when extraction is performed under one week after the spent coffee grounds collection with 96.4% of not degraded caffeine. Solid/liquid extraction performed with 25 mL.g−1 SCG of hydroalcoholic solvent (water/EtOH, v/v 60/40) at 60 °C during 15 min have given a caffeine yield up to 4.67 mg.g−1 SCG. When using ethyl acetate, 93.4% of the caffeine has been selectively recovered by liquid/liquid extraction. Finally, the extraction of caffeine for the valorization of spent coffee grounds is a promising and easy way, which fits with an already important and well established market.
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Rebollo-Hernanz M, Cañas S, Taladrid D, Benítez V, Bartolomé B, Aguilera Y, Martín-Cabrejas MA. Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds. Foods 2021; 10:foods10030653. [PMID: 33808664 PMCID: PMC8003551 DOI: 10.3390/foods10030653] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/14/2021] [Accepted: 03/16/2021] [Indexed: 12/11/2022] Open
Abstract
This study aimed to model and optimize a green sustainable extraction method of phenolic compounds from the coffee husk. Response surface methodology (RSM) and artificial neural networks (ANNs) were used to model the impact of extraction variables (temperature, time, acidity, and solid-to-liquid ratio) on the recovery of phenolic compounds. All responses were fitted to the RSM and ANN model, which revealed high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g coffee husk mL-1. Under these conditions, experimental values for total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity matched with predicted ones, therefore, validating the model. The presence of chlorogenic, protocatechuic, caffeic, and gallic acids and kaemferol-3-O-galactoside was confirmed by UPLC-ESI-MS/MS. The phenolic aqueous extracts from the coffee husk could be used as sustainable food ingredients and nutraceutical products.
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Affiliation(s)
- Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.R.-H.); (S.C.); (V.B.); (M.A.M.-C.)
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain; (D.T.); (B.B.)
| | - Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.R.-H.); (S.C.); (V.B.); (M.A.M.-C.)
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain; (D.T.); (B.B.)
| | - Diego Taladrid
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain; (D.T.); (B.B.)
| | - Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.R.-H.); (S.C.); (V.B.); (M.A.M.-C.)
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain; (D.T.); (B.B.)
| | - Begoña Bartolomé
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain; (D.T.); (B.B.)
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.R.-H.); (S.C.); (V.B.); (M.A.M.-C.)
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain; (D.T.); (B.B.)
- Correspondence:
| | - María A. Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049 Madrid, Spain; (M.R.-H.); (S.C.); (V.B.); (M.A.M.-C.)
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain; (D.T.); (B.B.)
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Hejna A. Potential applications of by-products from the coffee industry in polymer technology - Current state and perspectives. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 121:296-330. [PMID: 33406477 DOI: 10.1016/j.wasman.2020.12.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/09/2020] [Accepted: 12/12/2020] [Indexed: 06/12/2023]
Abstract
Coffee is one of the most popular beverages in the world, and its popularity is continuously growing, which can be expressed by almost doubling production over the last three decades. Cultivation, processing, roasting, and brewing coffee are known for many years. These processes generate significant amounts of by-products since coffee bean stands for around 50% of the coffee cherry. Therefore, considering the current pro-ecological trends, it is essential to develop the utilization methods for the other 50% of the coffee cherry. Among the possibilities, much attention is drawn to polymer chemistry and technology. This industry branch may efficiently consume different types of lignocellulosic materials to use them as fillers for polymer composites or as intermediate sources of particular chemical compounds. Moreover, due to their chemical composition, coffee industry by-products may be used as additives modifying the oxidation resistance, antimicrobial, or antifungal properties of polymeric materials. These issues should be considered especially important in the case of biodegradable polymers, whose popularity is growing over the last years. This paper summarizes the literature reports related to the generation and composition of the coffee industry by-products, as well as the attempts of their incorporation into polymer technology. Moreover, potential directions of research based on the possibilities offered by the coffee industry by-products are presented.
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Affiliation(s)
- Aleksander Hejna
- Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
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Santo ATDE, Siqueira LM, Almeida RN, Vargas RMF, Franceschini GDN, Kunde MA, Cappellari AR, Morrone FB, Cassel E. Decaffeination of yerba mate by supercritical fluid extraction: Improvement, mathematical modelling and infusion analysis. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105096] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Obtaining Bioactive Compounds from the Coffee Husk ( Coffea arabica L.) Using Different Extraction Methods. Molecules 2020; 26:molecules26010046. [PMID: 33374108 PMCID: PMC7795416 DOI: 10.3390/molecules26010046] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 11/30/2020] [Accepted: 12/01/2020] [Indexed: 12/03/2022] Open
Abstract
Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to evaluate different methods for obtaining the raw material and extracting solutions of bioactive compounds from coffee husks. Water bath and ultrasound-assisted extraction methods were used, using water (100%) or ethanol (100%) or a mixture of both (1:1) as extracting solutions and the form of the raw material was in natura and dehydrated. The extracts were evaluated by their antioxidant potential using DPPH radicals, ABTS, and iron reduction (ferric reducing antioxidant power (FRAP)), and later total phenolic compounds, total flavonoids, and condensed tannins were quantified the phenolic majority compounds were identified. It was verified that the mixture of water and ethanol (1:1) showed better extraction capacity of the compounds with antioxidant activity and that both conventional (water bath) or unconventional (ultrasound) methods showed satisfactory results. Finally, a satisfactory amount of bioactive compounds was observed in evaluating the chemical composition (total phenolic compounds, total flavonoids, condensed tannins, as well as the analysis of the phenolic profile) of these extracts. Corroborating with the results of the antioxidant activities, the best extracting solution was generally the water and ethanol mixture (1:1) using a dehydrated husk and water bath as the best method, presenting higher levels of the bioactive compounds in question, with an emphasis on chlorogenic acid. Thus, it can be concluded that the use of coffee husk as raw material to obtain extracts of bioactive compounds is promising. Last, the conventional method (water bath) and the water and ethanol mixture (1:1) stood out among the methods and extracting solutions used for the dehydrated coffee husk.
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Dattatraya Saratale G, Bhosale R, Shobana S, Banu JR, Pugazhendhi A, Mahmoud E, Sirohi R, Kant Bhatia S, Atabani AE, Mulone V, Yoon JJ, Seung Shin H, Kumar G. A review on valorization of spent coffee grounds (SCG) towards biopolymers and biocatalysts production. BIORESOURCE TECHNOLOGY 2020; 314:123800. [PMID: 32684320 DOI: 10.1016/j.biortech.2020.123800] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Revised: 07/02/2020] [Accepted: 07/04/2020] [Indexed: 06/11/2023]
Abstract
Spent coffee grounds (SCG) are an important waste product millions of tons generated from coffee consumption and could be effectively utilized for various applications due to their high organic content. SCG can be used as a potential feedstock to develop coffee-based biorefinery towards value-added products generation through various biotechnological processes. Considerable developments have been reported on emerging SCG-based processes/products in various environmental fields such as removal of heavy metals and cationic dyes and in wastewater treatment. In addition, SCG are also utilized to produce biochar and biofuels. This review addressed the details of innovative processes used to produce polymers and catalysts from SCG. Moreover, the application of these developed products is provided and future directions of the circular economy for SCG utilization.
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Affiliation(s)
- Ganesh Dattatraya Saratale
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Rahul Bhosale
- Department of Chemical Engineering, College of Engineering, Qatar University, P. O. Box e 2713, Doha, Qatar
| | - Sutha Shobana
- Department of Chemistry and Research Centre, Mohamed Sathak Engineering College, Ramanathapuram, Tamil Nadu, India
| | - J Rajesh Banu
- Department of Life Sciences, Central University of Tamil Nadu, Neelakudi, Thiruvarur, Tamil Nadu, India
| | - Arivalagan Pugazhendhi
- Innovative Green Product Synthesis and Renewable Environment Development Research Group, Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Viet Nam
| | - Eyas Mahmoud
- Department of Chemical and Petroleum Engineering, College of Engineering, United Arab Emirates University, PO Box: 15551, Al Ain, United Arab Emirates
| | - Ranjna Sirohi
- Department of Postharvest Process and Food Engineering GB Pant University of Agriculture and Technology Pantnagar, 263145, Uttarakhand, India
| | - Shashi Kant Bhatia
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul 05029, Republic of Korea
| | - A E Atabani
- Alternative Fuels Research Laboratory (AFRL), Energy Division, Department of Mechanical Engineering, Faculty of Engineering, Erciyes University, 38039 Kayseri, Turkey
| | - Vincenzo Mulone
- Department of Industrial Engineering, University of Rome Tor Vergata, Italy
| | - Jeong-Jun Yoon
- Green & Sustainable Materials R&D Department, Korea Institute of Industrial Technology (KITECH), Chungnam 330-825, Republic of Korea
| | - Han Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Gopalakrishnan Kumar
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, Republic of Korea.
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Gemechu FG. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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50
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Torres-Valenzuela LS, Ballesteros-Gómez A, Rubio S. Supramolecular solvent extraction of bioactives from coffee cherry pulp. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109933] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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