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Karagöz MF, Koçyiğit E, Koçak T, Özturan Şirin A, Icer MA, Ağagündüz D, Coreta-Gomes F. Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships. Compr Rev Food Sci Food Saf 2024; 23:e13414. [PMID: 39137004 DOI: 10.1111/1541-4337.13414] [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: 04/04/2024] [Revised: 06/28/2024] [Accepted: 07/01/2024] [Indexed: 08/15/2024]
Abstract
Coffee is one of the most consumed beverages worldwide, recognized for its unique taste and aroma and for its social and health impacts. Coffee contains a plethora of nutritional and bioactive components, whose content can vary depending on their origin, processing, and extraction methods. Gathered evidence in literature shows that the regular coffee consumption containing functional compounds (e.g., polysaccharides, phenolic compounds, and melanoidins) can have potential beneficial effects on cardiometabolic risk factors such as abdominal adiposity, hyperglycemia, and lipogenesis. On the other hand, coffee compounds, such as caffeine, diterpenes, and advanced glycation end products, may be considered a risk for cardiometabolic health. The present comprehensive review provides up-to-date knowledge on the structure-function relationships between different chemical compounds present in coffee, one of the most prevalent beverages present in human diet, and cardiometabolic health.
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Affiliation(s)
- Mustafa Fevzi Karagöz
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Ankara, Türkiye
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hitit University, Çorum, Türkiye
| | - Emine Koçyiğit
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Ordu University, Ordu, Türkiye
| | - Tevfik Koçak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gümüşhane University, Gümüşhane, Türkiye
| | - Ayçıl Özturan Şirin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Aydın Adnan Menderes University, Aydın, Turkey
| | - Mehmet Arif Icer
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Amasya University, Amasya, Türkiye
| | - Duygu Ağagündüz
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Ankara, Türkiye
| | - Filipe Coreta-Gomes
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Aveiro, Portugal
- Department of Chemistry, Coimbra Chemistry Centre, Institute of Molecular Sciences (CQC-IMS), University of Coimbra, Coimbra, Portugal
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2
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Tang F, Banker T, Green HS, Wang SC, Hatzakis E. Analysis and authentication of avocado oil by low-field benchtop NMR spectroscopy and chemometrics. J Food Sci 2024; 89:4276-4285. [PMID: 38837399 DOI: 10.1111/1750-3841.17142] [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: 01/15/2024] [Revised: 03/25/2024] [Accepted: 05/13/2024] [Indexed: 06/07/2024]
Abstract
Avocado oil is a nutritious, edible oil produced from avocado fruit. It has high commercial value and is increasing in popularity, thus powerful analytical methods are needed to ensure its quality and authenticity. Recent advancements in low-field (LF) NMR spectroscopy allow for collection of high-quality data despite the use of low magnetic fields produced by non-superconductive magnets. Combined with chemometrics, LF NMR opens new opportunities in food analysis using targeted and untargeted approaches. Here, it was used to determine poly-, mono-, and saturated fatty acids in avocado oil. Although direct signal integration of LF NMR spectra was able to determine certain classes of fatty acids, it had several challenges arising from signal overlapping. Thus, we used partial least square regression and developed models with good prediction performance for fatty acid composition, with residual prediction deviation ranging 3.46-5.53 and root mean squared error of prediction CV ranging 0.46-2.48. In addition, LF NMR, combined with unsupervised and supervised methods, enabled the differentiation of avocado oil from other oils, namely, olive oil, soybean oil, canola oil, high oleic (OL) safflower oil, and high OL sunflower oil. This study showed that LF NMR can be used as an efficient alternative for the compositional analysis and authentication of avocado oil. PRACTICAL APPLICATION: Here, we describe the application of LF-NMR for fatty acid analysis and avocado oil authentication. LF-NMR can be an efficient tool for targeted and untargeted analysis, thus becoming an attractive option for companies, regulatory agencies, and quality control laboratories. This tool is especially important for organizations and entities seeking economic, user-friendly, and sustainable analysis solutions.
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Affiliation(s)
- Fenfen Tang
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA
| | - Thomas Banker
- Department of Chemical and Biomolecular Engineering, The Ohio State University, Columbus, Ohio, USA
| | - Hillary S Green
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Bedford Park, Illinois, USA
| | - Selina C Wang
- Department of Food Science and Technology, University of California Davis, Davis, California, USA
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA
- Foods for Health Discovery Theme, The Ohio State University, Columbus, Ohio, USA
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3
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Vale ADS, Pereira CMT, De Dea Lindner J, Rodrigues LRS, Kadri NKE, Pagnoncelli MGB, Kaur Brar S, Soccol CR, Pereira GVDM. Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic-Metabolomics Analysis. Foods 2024; 13:1871. [PMID: 38928813 PMCID: PMC11203001 DOI: 10.3390/foods13121871] [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: 05/10/2024] [Revised: 06/08/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography-mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture.
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Affiliation(s)
- Alexander da Silva Vale
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba 81530-900, PR, Brazil (C.R.S.)
| | - Cecília Marques Tenório Pereira
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis 88034-000, SC, Brazil; (C.M.T.P.); (J.D.D.L.)
| | - Juliano De Dea Lindner
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis 88034-000, SC, Brazil; (C.M.T.P.); (J.D.D.L.)
| | - Luiz Roberto Saldanha Rodrigues
- Graduate Program in Biotechnology, Federal Technological University of Paraná (UTFPR), Dois Vizinhos 85660-000, PR, Brazil; (L.R.S.R.); (M.G.B.P.)
| | - Nájua Kêmil El Kadri
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba 81530-900, PR, Brazil (C.R.S.)
| | - Maria Giovana Binder Pagnoncelli
- Graduate Program in Biotechnology, Federal Technological University of Paraná (UTFPR), Dois Vizinhos 85660-000, PR, Brazil; (L.R.S.R.); (M.G.B.P.)
| | - Satinder Kaur Brar
- Department of Civil Engineering, Lassonde School of Engineering, York University, North York, Toronto, ON M3J 1P3, Canada;
| | - Carlos Ricardo Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba 81530-900, PR, Brazil (C.R.S.)
| | - Gilberto Vinícius de Melo Pereira
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba 81530-900, PR, Brazil (C.R.S.)
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4
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Dordevic D, Gablo N, Zelenkova L, Dordevic S, Tremlova B. Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties. Foods 2024; 13:1833. [PMID: 38928775 PMCID: PMC11202819 DOI: 10.3390/foods13121833] [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: 05/17/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Coffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not managed properly, constitutes a serious ecological problem. Analyses of SCG have repeatedly shown that they are a source of substances with antioxidant and antimicrobial properties. In this study, we assessed SCG as a substrate for the production of edible/biodegradable films. The κ-carrageenan was utilized as a base polymer and the emulsified SCG oil as a filler. The oil pressed from a blend of Robusta and Arabica coffee had the best quality and the highest antioxidant properties; therefore, it was used for film production. The film-forming solution was prepared by dissolving κ-carrageenan in distilled water at 50 °C, adding the emulsified SCG oil, and homogenizing. This solution was cast onto Petri dishes and dried at room temperature. Chemical characterization showed that SCG increased the level of polyphenols in the films and the antioxidant properties, according to the CUPRAC assay (CC1 23.90 ± 1.23 µmol/g). SCG performed as a good plasticizer for κ-carrageenan and enhanced the elongation at the break of the films, compared with the control samples. The solubility of all SCG films reached 100%, indicating their biodegradability and edibility. Our results support the application of SCG as an active and easily accessible compound for the food packaging industry.
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Affiliation(s)
| | - Natalia Gablo
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (D.D.); (L.Z.); (S.D.); (B.T.)
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5
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Kemsley EK. Graphical exploration of 600- and 60-MHz proton NMR spectral datasets from ground roast coffee extracts. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2024; 62:236-251. [PMID: 37311710 DOI: 10.1002/mrc.5373] [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: 03/19/2023] [Revised: 05/24/2023] [Accepted: 05/30/2023] [Indexed: 06/15/2023]
Abstract
This article uses a variety of graphical and mathematical approaches to analyse 600- and 60-MHz ('benchtop') proton NMR spectra acquired from lipophilic and hydrophilic extracts of roasted coffee beans. The collection of 40 authenticated samples comprised various coffee species, cultivars and hybrids. The spectral datasets were analysed by a combination of metabolomics approaches, cross-correlation and whole spectrum methods, assisted by visualisation and mathematical techniques not conventionally employed to treat NMR data. A large amount of information content was shared between the 600-MHz and benchtop datasets, including in its magnitude spectral form, suggesting the potential for a lower cost, lower tech route to conducting informative metabolomics studies.
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Affiliation(s)
- E Kate Kemsley
- Core Science Resources Group, Quadram Institute Bioscience, Norwich, UK
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6
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Muniz RO, Gonzalez JL, Toci AT, Freitas JCC. Using 1H low-field NMR relaxometry to detect the amounts of Robusta and Arabica varieties in coffee blends. Food Res Int 2023; 174:113610. [PMID: 37986535 DOI: 10.1016/j.foodres.2023.113610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 10/16/2023] [Accepted: 10/18/2023] [Indexed: 11/22/2023]
Abstract
Low-field nuclear magnetic resonance (LF-NMR) is a method of widespread use in food research due to its non-destructive character and the relatively low cost of the instruments, allowing the determination of oil / fat contents and the achievement of images of different types of food materials, among other uses. In this work, 1H LF-NMR relaxometry was used to distinguish the contributions due to Arabica and Robusta coffee varieties present in coffee blends. As the method detects preferentially the NMR signals due to phases with high molecular mobility, which exhibit longer values of the 1H transverse relaxation time (T2), the difference in the oil contents associated with Arabica and Robusta coffee was the key factor responsible for the detection of the contributions due to each variety. The analysis presented in this work showed that the relative hydrogen index is a useful parameter to be used in quantitative analyses of the contents of each coffee variety present in the blends. The results illustrate the high potential of applicability of LF-NMR relaxometry as a screening tool for quality control and adulteration detection of coffee-related products.
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Affiliation(s)
- Rafael Oliari Muniz
- Department of Physics, Federal University of Espírito Santo (UFES), Av. Fernando Ferrari, 514, 29075-910 Vitória, ES, Brazil.
| | - Jorge L Gonzalez
- Department of Physics, Federal University of Espírito Santo (UFES), Av. Fernando Ferrari, 514, 29075-910 Vitória, ES, Brazil
| | - Aline T Toci
- Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA), Latin American Institute of Life and Nature Science, Federal University for Latin American Integration (UNILA), 85867-970 Foz do Iguaçu, PR, Brazil
| | - Jair C C Freitas
- Department of Physics, Federal University of Espírito Santo (UFES), Av. Fernando Ferrari, 514, 29075-910 Vitória, ES, Brazil.
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7
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Tira R, Viola G, Barracchia CG, Parolini F, Munari F, Capaldi S, Assfalg M, D'Onofrio M. Espresso Coffee Mitigates the Aggregation and Condensation of Alzheimer's Associated Tau Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37466260 PMCID: PMC10401709 DOI: 10.1021/acs.jafc.3c01072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/20/2023]
Abstract
Espresso coffee is among the most consumed beverages in the world. Recent studies report a protective activity of the coffee beverage against neurodegenerative disorders such as Alzheimer's disease. Alzheimer's disease belongs to a group of disorders, called tauopathies, which are characterized by the intraneuronal accumulation of the microtubule-associated protein tau in fibrillar aggregates. In this work, we characterized by NMR the molecular composition of the espresso coffee extract and identified its main components. We then demonstrated with in vitro and in cell experiments that the whole coffee extract, caffeine, and genistein have biological properties in preventing aggregation, condensation, and seeding activity of the repeat region of tau. We also identified a set of coffee compounds capable of binding to preformed tau fibrils. These results add insights into the neuroprotective potential of espresso coffee and suggest candidate molecular scaffolds for designing therapies targeting monomeric or fibrillized forms of tau.
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Affiliation(s)
- Roberto Tira
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 34134 Verona, Italy
| | - Giovanna Viola
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 34134 Verona, Italy
| | | | - Francesca Parolini
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 34134 Verona, Italy
| | - Francesca Munari
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 34134 Verona, Italy
| | - Stefano Capaldi
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 34134 Verona, Italy
| | - Michael Assfalg
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 34134 Verona, Italy
| | - Mariapina D'Onofrio
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 34134 Verona, Italy
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8
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Freitas JCC, Ejaz M, Toci AT, Romão W, Khimyak YZ. Solid-state NMR spectroscopy of roasted and ground coffee samples: Evidences for phase heterogeneity and prospects of applications in food screening. Food Chem 2023; 409:135317. [PMID: 36586269 DOI: 10.1016/j.foodchem.2022.135317] [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: 10/07/2022] [Revised: 12/16/2022] [Accepted: 12/22/2022] [Indexed: 12/25/2022]
Abstract
The advancement in the use of spectroscopic techniques to investigate coffee samples is of high interest especially considering the widespread problems with coffee adulteration and counterfeiting. In this work, the use of solid-state nuclear magnetic resonance (NMR) is investigated as a means to probe the various chemically-distinct phases existent in roasted coffee samples and to detect the occurrence of counterfeiting or adulterations in coffee blends. Routine solid-state 1H and 13C NMR spectra allowed the distinction between different coffee types (Arabica/Robusta) and the evaluation of the presence of these components in coffee blends. On the other hand, the use of more specialized solid-state NMR experiments revealed the existence of phases with different molecular mobilities (e.g., associated with lipids or carbohydrates). The results illustrate the usefulness of solid-state NMR spectroscopy to examine molecular mobilities and interactions and to aid in the quality control of coffee-related products.
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Affiliation(s)
- Jair C C Freitas
- Laboratory of Carbon and Ceramic Materials, Department of Physics, Federal University of Espírito Santo (UFES), Av. Fernando Ferrari, 514, Vitória, Espírito Santo 29075-910, Brazil; School of Pharmacy, University of East Anglia, Norwich Research Park, Norwich NR4 7TJ, United Kingdom.
| | - Maryam Ejaz
- School of Pharmacy, University of East Anglia, Norwich Research Park, Norwich NR4 7TJ, United Kingdom
| | - Aline T Toci
- Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA), Latin American Institute of Life and Nature Science, Federal University for Latin American Integration (UNILA), Foz do Iguaçu, Paraná 85867-970, Brazil
| | - Wanderson Romão
- Laboratory of Petroleomics and Forensics, Federal University of Espírito Santo (UFES), Av. Fernando Ferrari, 514, Vitória, Espírito Santo 29075-910, Brazil; Federal Institute of Espírito Santo (IFES), Av. Ministro Salgado Filho, Vila Velha, Espírito Santo 29106-010, Brazil
| | - Yaroslav Z Khimyak
- School of Pharmacy, University of East Anglia, Norwich Research Park, Norwich NR4 7TJ, United Kingdom.
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9
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Authentication of Coffee Blends by 16-O-Methylcafestol Quantification Using NMR Spectroscopy. Processes (Basel) 2023. [DOI: 10.3390/pr11030871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
In 2019, a coffee chain in Taiwan was found to be mixing relatively cheap Robusta beans into products marketed as 100% Arabica. Many studies show 16-OMC is a remarkable marker to distinguish Robusta from Arabica beans, and nuclear magnetic resonance (NMR) is a convenient and efficient technique for 16-OMC quantification. Here, a 500 MHz NMR was employed to determine the content of 16-OMC in coffee for adulterate evaluation. A total of 118 samples were analyzed including products from the coffee chain, raw materials (single coffee beans), and other commercial products. The contents of 16-OMC in single Robusta beans were between 1005.55 and 3208.32 mg/kg and were absent from single Arabica beans. The surveillance results indicate that 17 out of 47 blend products claiming to contain 100% Arabica had 16-OMC quantifications in the range of 155.74–784.60 mg/kg. Furthermore, all 17 products were produced by the same coffee chain. We confirmed that coffee chain adulterated Arabica with Robusta in parts of their products, which claimed to include 100% Arabica. Moreover, this work highlights the free form of 16-OMC was esterified by coffee instantly. The decomposition products of 16-OMC were observed obviously in green Robusta while the mechanisms remain unclear. Future research should focus more on these aspects to further increase our understanding of these mechanisms.
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10
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Gunning Y, Defernez M, Kemsley E. Benchtop (60 MHz) proton NMR spectroscopy for quantification of 16-O-methylcafestol in lipophilic extracts of ground roast coffee. MethodsX 2023; 10:102132. [PMID: 36970017 PMCID: PMC10031464 DOI: 10.1016/j.mex.2023.102132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 03/11/2023] [Indexed: 03/14/2023] Open
Abstract
We present a method for analysing the lipophilic fraction extracted from ground coffee beans using 60 MHz proton (1H) NMR spectroscopy. In addition to the triglycerides from coffee oil, spectral features are seen from a range of secondary metabolites, such as various diterpenes. We demonstrate quantitation of a peak attributed to one such compound, 16-O-methylcafestol (16-OMC), which is of interest as a coffee species marker. It is present in low concentrations (<<50 mg/kg) in Coffea arabica L. ('Arabica') beans, but in orders of magnitude greater concentrations in other coffees, in particular the other commercially grown species C. canephora Pierre ex A. Froehner (commonly known as 'robusta'). A series of coffee extracts spiked with 16-OMC analytical standard are used to establish a calibration, and to estimate 16-OMC concentrations in a range of different coffees (Arabicas and blends with robustas). To validate the method, values obtained are compared with an analogous quantitation method that uses high field (600 MHz) NMR spectroscopy. •Quantitation of 16-O-methylcafestol in ground roast coffee extracts using benchtop (60 MHz) NMR spectroscopy•Validated by comparison with quantitative high field (600 Mz) NMR spectroscopy•Detection limit is sufficient for discovering adulteration of Arabica coffee with non-Arabica species.
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11
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Dong W, Hong Q, Cheng J, He H, Li Y, Hu R, Long Y. Simultaneous analysis of the oxidation of solvent-extracted and cold-pressed green coffee oil during accelerated storage using 1H NMR and 13C NMR spectroscopy. Food Res Int 2023; 165:112470. [PMID: 36869483 DOI: 10.1016/j.foodres.2023.112470] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 11/29/2022] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
Green coffee oil (GCO) extracted from green coffee beans, is known for its antioxidant and anticancer properties, and has been increasingly utilised in cosmetic and other consumer products. However, lipid oxidation of GCO fatty acid components during storage may be harmful to human health, and there remains a need to understand the evolution of GCO chemical component oxidation. In this study, proton nuclear magnetic resonance (1H and 13C NMR) spectroscopy was used to investigate the oxidation status of solvent-extracted and cold-pressed GCO under accelerated storage conditions. Results show that the signal intensity of oxidation products gradually increased with increasing oxidation time, while unsaturated fatty acid signals gradually weakened. Five different types of GCO extracts were clustered according to their properties, except for minor overlapping in the two-dimensional plane of the principal component analysis. Partial least squares-least analysis results demonstrate that oxidation products (δ = 7.8-10.3 ppm), unsaturated fatty acids (δ = 5.28-5.42 ppm), and linoleic acid (δ = 2.70-2.85 ppm) in 1H NMR can be used as characteristic indicators of GCO oxidation levels. Furthermore, the kinetics curves of unsaturated fatty acids, linoleic, and linolenic acyl groups all fit an exponential equation with high coefficients of GCO for 36 days under accelerated storage conditions. Our results show that the current NMR system is a fast, easy-operated and convenient tool for the oxidation process monitoring and quality control of GCO.
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Affiliation(s)
- Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China.
| | - Qidi Hong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Jinhuan Cheng
- Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Agricultural Sciences, Baoshan, Yunnan 678000, China
| | - Hongyan He
- Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Agricultural Sciences, Baoshan, Yunnan 678000, China
| | - Yanan Li
- Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Agricultural Sciences, Baoshan, Yunnan 678000, China
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
| | - Yuzhou Long
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
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12
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Effect of green coffee oil as a natural active emulsifying agent on the properties of corn starch-based films. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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13
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Williamson K, Banker T, Zhao X, Ortega-Anaya J, Jimenez-Flores R, Vodovotz Y, Hatzakis E. Spent coffee ground oil as a valuable source of epoxides and epoxidation derivatives: Quantitation and characterization using low-field NMR. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113719] [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]
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14
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Pazmiño-Arteaga J, Gallardo C, González-Rodríguez T, Winkler R. Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:1-11. [PMID: 35233705 DOI: 10.1007/s11130-022-00953-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 01/28/2022] [Indexed: 06/14/2023]
Abstract
Coffee is one of the most valued consumer products. Surprisingly, there is limited scientific knowledge about the biochemical processes during the storage of green coffee that affects its sensory quality. This review analyzes the impact of the different variables involved in the green coffee storage on quality from a chemical point of view. Further, it highlights the relationship between the physiological processes of the grain, its viability, and shelf-life. Notably, the storage conditions and postharvest treatment affect both the longevity and the sensory quality of the coffee, probably due to the biological behavior of green coffee. Various studies found modifications in their chemical profiles involving carbohydrates, lipids, proteins/amino acids, and phenolic compounds. To make future studies more comparable, we recommend standardized protocols for evaluating and linking the sensory coffee quality with instrumental analysis methods and pre-defined settings for experimental storage conditions.
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Affiliation(s)
- Jhonathan Pazmiño-Arteaga
- Grupo de investigación La Salada, Servicio Nacional de Aprendizaje SENA, Km. 6 Vía Caldas La Pintada, Caldas, Antioquia, Colombia
- Grupo de Estabilidad de Medicamentos, Cosméticos y Alimentos GEMCA, Universidad de Antioquia, Cl. 67 #53-108, Medellín, Antioquia, Colombia
| | - Cecilia Gallardo
- Grupo de Estabilidad de Medicamentos, Cosméticos y Alimentos GEMCA, Universidad de Antioquia, Cl. 67 #53-108, Medellín, Antioquia, Colombia
| | - Tzitziki González-Rodríguez
- Department of Biotechnology and Biochemistry, Center for Research and Advanced Studies (CINVESTAV) Irapuato, Km. 9.6 Libramiento Norte Carr. Irapuato-León, 36824, Irapuato, Gto, Mexico
| | - Robert Winkler
- Department of Biotechnology and Biochemistry, Center for Research and Advanced Studies (CINVESTAV) Irapuato, Km. 9.6 Libramiento Norte Carr. Irapuato-León, 36824, Irapuato, Gto, Mexico.
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15
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Coffee beyond the cup: analytical techniques used in chemical composition research—a review. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03679-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Guercia E, Colomban S, Navarini L. 16-O-Methylated diterpenes in green Coffea arabica: ultra-high-performance liquid chromatography-tandem mass spectrometry method optimization and validation. JOURNAL OF MASS SPECTROMETRY : JMS 2020; 55:e4636. [PMID: 32767433 DOI: 10.1002/jms.4636] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 07/21/2020] [Accepted: 07/26/2020] [Indexed: 06/11/2023]
Abstract
Coffee diterpenes are the main constituents of the coffee oil unsaponifiable fraction. The three most important diterpenes are cafestol, kahweol, and 16-O-methylcafestol (16-OMC), and they are produced, except for cafestol, only by plants of the Coffea genus. Recently, in addition to these three major diterpenes, another 16-O-methylated diterpene (16-O-methylkahweol: 16-OMK) has been identified and quantified, for the first time, in Robusta coffee. For many years, 16-OMC has been considered present exclusively in Robusta, and so it has been reputed an excellent authenticity marker for the presence of Robusta in coffee products. For its quantification, nuclear magnetic resonance (NMR) has proved very useful when compared with other methods. Quite recently, the detection of very low levels of the two 16-O-methylated diterpenes (16-OMD) 16-OMC and 16-OMK in roasted Arabica was reported. This finding makes the use of NMR methods in 16-OMD quantification in Arabica coffee particularly challenging in view of both the trace amounts of 16-OMD and the impossibility to discriminate between 16-OMC and 16-OMK. The ultra-high performance liquid chromatography mass spectrometry (UHPLC-MS) method, already used to detect 16-OMC and 16-OMK in Arabica roasted coffee, is then more suitable for quantitative analyses. Up to now however, no quantification of coffee 16-OMD via ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) has been carried out; this largely stimulated the present study. For the first time, a simple procedure for the quantitative detection of 16-OMD in Arabica coffee has been developed, and as far as 16-OMC is concerned, fully validated in terms of specificity, linearity, concentration range, limit of detection (LOD), limit of quantification (LOQ), and repeatability following the criteria specified in the EU Commission Decision 2002/675/EC. This method proved to be very specific and sensitive. In order to avoid the chemical complexity generated by the roasting process, the method was optimized and validated on several green Arabica samples from different geographical origins.
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Affiliation(s)
- Elena Guercia
- Aromalab illycaffè SpA, Area Science Park, Trieste, Italy
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17
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Portaluri V, Thomas F, Guyader S, Jamin E, Bertrand B, Remaud GS, Schievano E, Mammi S, Guercia E, Navarini L. Limited genotypic and geographic variability of 16-O-methylated diterpene content in Coffea arabica green beans. Food Chem 2020; 329:127129. [PMID: 32497844 DOI: 10.1016/j.foodchem.2020.127129] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 05/20/2020] [Accepted: 05/22/2020] [Indexed: 11/28/2022]
Abstract
The acknowledged marker of Robusta coffee, 16-O-methylcafestol (16-OMC), can be quantified by NMR as a mixture with 16-O-methylkahweol (16-OMK), which accounts for approximately 10% of the mixture. In the present study, we detected and quantified 16-O-methylated diterpenes (16-OMD) in 248 samples of green Coffea arabica beans by NMR. We did not observe any differences between genotypes introgressed by chromosomal fragments of Robusta and non-introgressed genotypes. Environmental effects suggesting a possible protective role of 16-OMD for adaptation, as well as genotypic effects that support a high heritability of this trait were observed. Altogether, our data confirmed the presence of 16-OMD in green Arabica at a level approximately 1.5% that of a typical Robusta, endorsing the validity of 16-OMD as a marker for the presence of Robusta.
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Affiliation(s)
- Vincent Portaluri
- Eurofins Analytics France, 9 rue Pierre Adolphe Bobierre, B.P. 42301, F-44323 NANTES Cedex 3, France
| | - Freddy Thomas
- Eurofins Analytics France, 9 rue Pierre Adolphe Bobierre, B.P. 42301, F-44323 NANTES Cedex 3, France.
| | - Sophie Guyader
- Eurofins Analytics France, 9 rue Pierre Adolphe Bobierre, B.P. 42301, F-44323 NANTES Cedex 3, France
| | - Eric Jamin
- Eurofins Analytics France, 9 rue Pierre Adolphe Bobierre, B.P. 42301, F-44323 NANTES Cedex 3, France
| | - Benoit Bertrand
- CIRAD, UMR IPME, F-34398 Montpellier, France; UMR IPME, Univ Montpellier, CIRAD, IRD, F-34398 Montpellier, France
| | - Gérald S Remaud
- EBSI Team, Interdisciplinary Chemistry: Synthesis, Analysis, Modelling (CEISAM), University of Nantes-CNRS UMR 6230, 2 rue de la Houssinière, BP 92208, F-44322 Nantes cedex 3, France
| | - Elisabetta Schievano
- Department of Chemical Sciences, University of Padova, Via Marzolo 1, 35131 Padova, Italy
| | - Stefano Mammi
- Department of Chemical Sciences, University of Padova, Via Marzolo 1, 35131 Padova, Italy
| | - Elena Guercia
- illycaffè S.p.A, Via Flavia 110, 34147 Trieste, Italy
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18
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Moeenfard M, Alves A. New trends in coffee diterpenes research from technological to health aspects. Food Res Int 2020; 134:109207. [PMID: 32517949 DOI: 10.1016/j.foodres.2020.109207] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 03/09/2020] [Accepted: 03/28/2020] [Indexed: 01/03/2023]
Abstract
The coffee oil is rich in diterpenes, mainly cafestol and kahweol, which are predominantly present in the esterified form with different fatty acids. Despite their beneficial effects including anti-angiogenic and anti-carcinogenic properties, they have been also associated with negative consequences such as elevation of blood cholesterol. Considering the coffee, it is an important human beverage with biological effects, including potentially health benefits or risks. Therefore, it may have important public health implications due to its widespread massive consumption, with major incidence in the varieties Arabica and Robusta. According to literatures, cafestol (182-1308 mg/100 g), kahweol (0-1265 mg/100 g) and 16-O-methycafestol (0-223 mg/100 g) are the main diterpenes in green and roasted coffee beans. Nevertheless, the coffee species, genetic background, and technological parameters like roasting and brewing have a clear effect on coffee diterpene content. Besides that, bibliographic data indicated that limited studies have specifically addressed the recent analytical techniques used for determination of this class of compounds, being HPLC and GC the most common approaches. For these reasons, this review aimed to actualize the occurrence and the profile of diterpenes in coffee matrices, focusing on the effect of species, roasting and brewing and on the other hand, introduce the current state on knowledge regarding coffee diterpenes determination which are nowadays highly regarded and widely used. In general, since diterpenes exhibit different health effects depending on their consumption dosage, several parameters needs to be carefully analyzed and considered when comparing the results.
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Affiliation(s)
- Marzieh Moeenfard
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Square, PO Box: 9177948944, Mashhad, Iran.
| | - Arminda Alves
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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19
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dos Santos HD, Alvarenga YA, Boffo EF. 1H NMR metabolic fingerprinting of Chapada Diamantina/Bahia (Brazil) coffees as a tool to assessing their qualities. Microchem J 2020. [DOI: 10.1016/j.microc.2019.104293] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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20
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Williamson K, Hatzakis E. Evaluating the effect of roasting on coffee lipids using a hybrid targeted-untargeted NMR approach in combination with MRI. Food Chem 2019; 299:125039. [DOI: 10.1016/j.foodchem.2019.125039] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 06/16/2019] [Accepted: 06/17/2019] [Indexed: 11/25/2022]
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21
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Kanai N, Yoshihara N, Kawamura I. Solid-state NMR characterization of triacylglycerol and polysaccharides in coffee beans. Biosci Biotechnol Biochem 2019; 83:803-809. [PMID: 30696386 DOI: 10.1080/09168451.2019.1571899] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
ABSTRACT
It is important to understand the structural characteristics of triacylglycerol (TAG), polysaccharides and trace elements in coffee beans, so that residues can be reutilized in applications including biodiesel oils. Here, we performed 1H and 13C solid-state NMR measurements on Indonesian green beans, roasted beans, and spent coffee grounds (SCGs). In the NMR spectra, there were liquid-like TAG containing linoleic acids based on observed signals of -CH=CH-CH2-CH=CH- group in an acyl chain, which play a role in decreasing TAG’s melting point. We found TAG was still abundant in the SCGs from NMR spectra. After lipids were removed from SCGs, the intensity of the TAG signal decreased considerably, with approximately 64% of the TAG was successfully extracted. We described the chemical structure of TAG in coffee beans and demonstrated that it is possible quantify the amount of extracted TAG using solid-state NMR.
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Affiliation(s)
- Noriko Kanai
- Department of Chemistry, Chemical Engineering, and Life Science, College of Engineering Science, Yokohama National University, Yokohama, Japan
| | - Naoki Yoshihara
- Instrumental Analysis Center, Yokohama National University, Yokohama, Japan
| | - Izuru Kawamura
- Department of Chemistry, Chemical Engineering, and Life Science, College of Engineering Science, Yokohama National University, Yokohama, Japan
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22
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Hatzakis E. Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review. Compr Rev Food Sci Food Saf 2018; 18:189-220. [PMID: 33337022 DOI: 10.1111/1541-4337.12408] [Citation(s) in RCA: 135] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 09/28/2018] [Accepted: 10/18/2018] [Indexed: 12/15/2022]
Abstract
Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.
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Affiliation(s)
- Emmanuel Hatzakis
- Dept. of Food Science and Technology, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A.,Foods for Health Discovery Theme, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A
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23
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Williamson K, Hatzakis E. NMR analysis of roasted coffee lipids and development of a spent ground coffee application for the production of bioplastic precursors. Food Res Int 2018; 119:683-692. [PMID: 30884704 DOI: 10.1016/j.foodres.2018.10.046] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 10/09/2018] [Accepted: 10/12/2018] [Indexed: 11/29/2022]
Abstract
Multinuclear and multidimensional NMR spectroscopy was applied as a robust and rapid tool for the analysis of several classes of non-polar compounds in roasted coffee beans, coffee beverage and spent coffee grounds. In addition to various fatty acids, other compounds found in roasted coffee lipids, include oxidation and hydrolysis products, terpenes, sterols, and phospholipids. Spent coffee grounds have a similar fatty acid composition with roasted coffee beans and they are rich in Cafestol and Kawheol, which appear as esters of fatty acids. Triglycerides extracted from coffee waste using a green chemistry approach, based on supercritical CO2 extraction, are promising candidates for the production of bioplastics. Bioplastic precursors were produced using an in situ solvent-free epoxidation process and the reaction monitoring was performed using NMR spectroscopy.
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Affiliation(s)
- Kathryn Williamson
- Department of Food Science and Technology, The Ohio State University, Parker Building, 2015 Fyffe Rd, Columbus, OH, United States.
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, Parker Building, 2015 Fyffe Rd, Columbus, OH, United States; Foods for Health Discovery Theme, The Ohio State University, United States.
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24
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Chemometric Analysis of 1H NMR Fingerprints of Coffea arabica Green Bean Extracts Cultivated under Different Planting Densities. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1104-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Finotello C, Forzato C, Gasparini A, Mammi S, Navarini L, Schievano E. NMR quantification of 16-O-methylcafestol and kahweol in Coffea canephora var. robusta beans from different geographical origins. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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26
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Defernez M, Wren E, Watson AD, Gunning Y, Colquhoun IJ, Le Gall G, Williamson D, Kemsley EK. Low-field (1)H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees. Food Chem 2016; 216:106-13. [PMID: 27596398 PMCID: PMC5055110 DOI: 10.1016/j.foodchem.2016.08.028] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 08/09/2016] [Accepted: 08/10/2016] [Indexed: 01/20/2023]
Abstract
This work reports a new screening protocol for addressing issues of coffee authenticity using low-field (60MHz) bench-top (1)H NMR spectroscopy. Using a simple chloroform-based extraction, useful spectra were obtained from the lipophilic fraction of ground roast coffees. It was found that 16-O-methylcafestol (16-OMC, a recognized marker compound for robusta beans) gives rise to an isolated peak in the 60MHz spectrum, which can be used as an indicator of the presence of robusta beans in the sample. A total of 81 extracts from authenticated coffees and mixtures were analysed, from which the detection limit of robusta in arabica was estimated to be between 10% and 20% w/w. Using the established protocol, a surveillance exercise was conducted of 27 retail samples of ground roast coffees which were labelled as "100% arabica". None were found to contain undeclared robusta content above the estimated detection limit.
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Affiliation(s)
- Marianne Defernez
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - Ella Wren
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - Andrew D Watson
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - Yvonne Gunning
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - Ian J Colquhoun
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - Gwénaëlle Le Gall
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
| | - David Williamson
- Oxford Instruments, Tubney Woods, Abingdon, Oxford OX13 5QX, UK.
| | - E Kate Kemsley
- Analytical Sciences Unit, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
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27
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Guercia E, Berti F, Navarini L, Demitri N, Forzato C. Isolation and characterization of major diterpenes from C. canephora roasted coffee oil. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.tetasy.2016.06.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Choppa T, Selvaraj CI, Zachariah A. Evaluation and Characterization of Malabar Tamarind [Garcinia cambogia (Gaertn.) Desr.] Seed Oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5906-13. [PMID: 26345007 DOI: 10.1007/s13197-014-1674-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/27/2014] [Accepted: 12/01/2014] [Indexed: 10/24/2022]
Abstract
The objective of this study is to evaluate the chemical compounds present in the Malabar tamarind seed oil. The oil was extracted from the seeds of Malabar tamarind fruits collected from NBPGR Regional station, Thrissur. The seeds yielded 46.5 % of oil. Parameters such as the peroxide value, iodine value, saponification value, and acid value of the extracted Malabar tamarind seed oil were determined. These values were used to predict the quality of fatty acid methyl esters present in the oil. UV absorption spectroscopy of the oil showed hypsochromic shift, and the maximum absorbance was at 269 nm. The Fourier Transform Infrared Spectrum revealed the presence of olefin hydrogen and carbonyl group of ester compounds in the oil sample. The evaluation of the chemical compounds in the oil using gas chromatography coupled with mass spectrometry (GC-MS) revealed that, a total of five fatty acid methyl esters were present in the oil sample. Among the five fatty acid esters present in the Malabar tamarind seed oil, Methyl 16-methyl heptadecanoate (54.57 %) was found to be the predominant compound. This study also supports the presence of olefins in the long chain fatty acids from Nuclear Magnetic Resonance (NMR) data. There is a significant correlation between the properties and the characteristic profile of the oil sample. This study is the first report that shows Malabar tamarind as a promising source of oil seeds.
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Affiliation(s)
- Tharachand Choppa
- Plant Biotechnology Division, School of Biosciences and Technology, VIT University, Lab # 211, SMV Building, Vellore, 632014 Tamil Nadu India
| | - Chinnadurai Immanuel Selvaraj
- Plant Biotechnology Division, School of Biosciences and Technology, VIT University, Lab # 211, SMV Building, Vellore, 632014 Tamil Nadu India
| | - Abraham Zachariah
- National Bureau of Plant Genetic Resources (NBPGR) Regional station, Thrissur, Kerala 680656 India
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29
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Monakhova YB, Ruge W, Kuballa T, Ilse M, Winkelmann O, Diehl B, Thomas F, Lachenmeier DW. Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy. Food Chem 2015; 182:178-84. [PMID: 25842325 DOI: 10.1016/j.foodchem.2015.02.132] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2014] [Revised: 01/27/2015] [Accepted: 02/13/2015] [Indexed: 11/26/2022]
Abstract
NMR spectroscopy was used to verify the presence of Arabica and Robusta species in coffee. Lipophilic extracts of authentic roasted and green coffees showed the presence of established markers for Robusta (16-O-methylcafestol (16-OMC)) and for Arabica (kahweol). The integration of the 16-OMC signal (δ 3.165 ppm) was used to estimate the amount of Robusta in coffee blends with an approximate limit of detection of 1-3%. The method was successfully applied for the analysis of 77 commercial coffee samples (coffee pods, coffee capsules, and coffee beans). Furthermore, principal component analysis (PCA) was applied to the spectra of lipophilic and aqueous extracts of 20 monovarietal authentic samples. Clusters of the two species were observed. NMR spectroscopy can be used as a rapid prescreening tool to discriminate Arabica and Robusta coffee species before the confirmation applying the official method.
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Affiliation(s)
- Yulia B Monakhova
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; Bruker Biospin GmbH, Silberstreifen 4, 76287 Rheinstetten, Germany; Institute of Chemistry, Saratov State University, Astrakhanskaya Street 83, 410012 Saratov, Russia; Spectral Service, Emil-Hoffmann-Strasse 33, 50996 Cologne, Germany
| | - Winfried Ruge
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Thomas Kuballa
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Maren Ilse
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Ole Winkelmann
- Eurofins Analytik GmbH, Neulaender Kamp 1, 21079 Hamburg, Germany
| | - Bernd Diehl
- Spectral Service, Emil-Hoffmann-Strasse 33, 50996 Cologne, Germany
| | - Freddy Thomas
- Eurofins Analytics France, Rue Pierre Adolphe Bobierre 9, Nantes, France
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany.
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30
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Kwon DJ, Jeong HJ, Moon H, Kim HN, Cho JH, Lee JE, Hong KS, Hong YS. Assessment of green coffee bean metabolites dependent on coffee quality using a 1H NMR-based metabolomics approach. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.010] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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31
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Schievano E, Finotello C, De Angelis E, Mammi S, Navarini L. Rapid authentication of coffee blends and quantification of 16-O-methylcafestol in roasted coffee beans by nuclear magnetic resonance. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12309-14. [PMID: 25431971 DOI: 10.1021/jf505013d] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Roasted coffee is subject to commercial frauds, because the high-quality Coffea arabica species, described as "100% Arabica" or "Highland coffee", is often mixed with the less expensive Coffea canephora var. Robusta. The quantification of 16-O-methylcafestol (16-OMC) is useful to monitor the authenticity of the products as well as the Robusta content in blends. The German standard method DIN 10779 is used in the determination of 16-OMC in roasted coffee beans to detect C. canephora in blends, but it is laborious and time-consuming. Here, we introduce a new method that provides a quantitative determination of esterified 16-OMC directly in coffee extracts by means of high-resolution proton nuclear magnetic resonance spectroscopy. Limit of detection and limit of quantitation were 5 and 20 mg/kg, respectively, which are adequate to detect the presence of Robusta at percentages lower than 0.9%. The proposed method is much faster, more sensitive, and much more reproducible than the DIN standard method.
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Affiliation(s)
- Elisabetta Schievano
- Department of Chemical Sciences, University of Padova , via Marzolo 1, 35131 Padova, Italy
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32
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Jeszka-Skowron M, Zgoła-Grześkowiak A, Grześkowiak T. Analytical methods applied for the characterization and the determination of bioactive compounds in coffee. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2356-z] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Ferrario V, Veny H, De Angelis E, Navarini L, Ebert C, Gardossi L. Lipases immobilization for effective synthesis of biodiesel starting from coffee waste oils. Biomolecules 2013; 3:514-34. [PMID: 24970178 PMCID: PMC4030945 DOI: 10.3390/biom3030514] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Revised: 08/04/2013] [Accepted: 08/06/2013] [Indexed: 11/18/2022] Open
Abstract
Immobilized lipases were applied to the enzymatic conversion of oils from spent coffee ground into biodiesel. Two lipases were selected for the study because of their conformational behavior analysed by Molecular Dynamics (MD) simulations taking into account that immobilization conditions affect conformational behavior of the lipases and ultimately, their efficiency upon immobilization. The enzymatic synthesis of biodiesel was initially carried out on a model substrate (triolein) in order to select the most promising immobilized biocatalysts. The results indicate that oils can be converted quantitatively within hours. The role of the nature of the immobilization support emerged as a key factor affecting reaction rate, most probably because of partition and mass transfer barriers occurring with hydrophilic solid supports. Finally, oil from spent coffee ground was transformed into biodiesel with yields ranging from 55% to 72%. The synthesis is of particular interest in the perspective of developing sustainable processes for the production of bio-fuels from food wastes and renewable materials. The enzymatic synthesis of biodiesel is carried out under mild conditions, with stoichiometric amounts of substrates (oil and methanol) and the removal of free fatty acids is not required.
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Affiliation(s)
- Valerio Ferrario
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università degli Studi di Trieste, Piazzale Europa 1, Trieste 34127, Italy.
| | - Harumi Veny
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, Malaysia.
| | | | | | - Cynthia Ebert
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università degli Studi di Trieste, Piazzale Europa 1, Trieste 34127, Italy.
| | - Lucia Gardossi
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università degli Studi di Trieste, Piazzale Europa 1, Trieste 34127, Italy.
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