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Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04035-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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De Rosso M, Lonzarich V, Navarini L, Flamini R. Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in C. arabica L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics. Curr Res Food Sci 2022; 5:336-344. [PMID: 35198992 PMCID: PMC8841958 DOI: 10.1016/j.crfs.2022.01.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 11/18/2022] Open
Abstract
Grape aroma precursors have been extensively studied and many glycosidically-bound terpenols and C13-norisoprenoids were identified. Instead, these compounds were scarcely investigated in green Coffea arabica where just few glycosidic compounds were identified so far. By resorting to knowledge of glycoside aroma precursors in grape and the possibility to identify their structures using a high-resolution mass spectrometry database constructed for grape metabolomics, targeted investigation of glycoside precursors in green C. arabica from different geographical origins, was performed. High linalool hexose-pentose was found in all the investigated samples and hexosyl-pentoside derivatives of geraniol, linalooloxide and another linalool isomer, were identified. Moreover, two putative norisoprenoid glycosides were characterized. β-Damascenone was detected in the volatile fraction of the examined C. arabica coffees only after acid addition, however no signals of β-damascenone glycosides, were found. Findings suggests that this important aroma compound could form by hydrolysis and dehydration of a putative 3-hydroxy-β-damascone glycoside precursor identified for the first time in coffee. Aglycones released during the roasting process contribute to enrich the coffee aroma with their positive sensory notes and the identification of these glycosides can contribute to disclose the coffee biology including biochemical, physiological and genetic aspects. Glycoside aroma precursors in green C. arabica coffee are poorly known. A grape database was used to investigate aroma precursors in green C. arabica. Geraniol and linalooloxide glycosides were identified for first time in coffee. Linalool hexosyl-pentoside was particularly abundant in samples from Ethiopia. Putative 3-hydroxy-β-damascone and vomifoliol glycosides were characterized.
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Affiliation(s)
- Mirko De Rosso
- Council for Agricultural Research and Economics – Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015, Conegliano (TV), Italy
| | - Valentina Lonzarich
- Aromalab illycaffè S.p.A., AREA Science Park, Padriciano 99, 34149, Trieste, Italy
| | | | - Riccardo Flamini
- Council for Agricultural Research and Economics – Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015, Conegliano (TV), Italy
- Corresponding author.
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Bottone A, Masullo M, Montoro P, Pizza C, Piacente S. HR-LC-ESI-Orbitrap-MS based metabolite profiling of Prunus dulcis Mill. (Italian cultivars Toritto and Avola) husks and evaluation of antioxidant activity. PHYTOCHEMICAL ANALYSIS : PCA 2019; 30:415-423. [PMID: 30762260 DOI: 10.1002/pca.2824] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 12/11/2018] [Accepted: 01/09/2019] [Indexed: 06/09/2023]
Abstract
INTRODUCTION Prunus dulcis Mill. is a plant cultivated for the production of its edible seeds, known as sweet almonds. In the last decades almond demand has highly increased due to their wide use in the industrial manufacturing of almond-based foods; this has led to a huge production of waste materials, mainly corresponding to shells and husks. OBJECTIVE To achieve a deeper understanding of the chemical composition of almond husks with the aim of exploring these byproducts as a source of bioactives to be used in nutraceutical and cosmetic formulations. METHODS Methanol, ethanol and ethanol-water extracts of the almond husks were analysed by high-resolution liquid chromatography electrospray ionisation Orbitrap mass spectrometry (HR-LC-ESI-Orbitrap-MS) in negative ion mode. Tandem mass spectrometry (MS/MS) data were acquired by using the Data-Dependent Scan experiment, allowing the precursor ion to be selected as the most intense peak during LC-MS analyses. Nuclear magnetic resonance (NMR) experiments were performed on a Bruker DRX-600 spectrometer. Folin-Ciocalteu, DPPH• (2,2-diphenyl-1-picrylhydrazyl) and TEAC (Trolox equivalent antioxidant capacity) assays were employed to determine the total phenolic content and the radical scavenging activity of the extracts. RESULTS The LC-MS/MS analysis of the methanol extract guided the isolation of phloroglucinol derivatives, flavonoids and terpenes. Eco-friendly extraction methods showed to be selective in extracting flavonoids while the comparison of the LC-MS profiles of the Italian cultivars Toritto and Avola showed significant differences, confirming how different growing conditions may influence the metabolome of a plant species. CONCLUSION This study led to a deeper insight into the chemical constituents of almond husks and showed how the eco-friendly extraction resulted in an effective method to obtain extracts rich in antioxidant sources.
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Affiliation(s)
- Alfredo Bottone
- Dipartimento di Farmacia, Università degli Studi di Salerno, Fisciano, SA, Italy
- PhD Program in Drug Discovery and Development, University of Salerno, Fisciano, SA, Italy
| | - Milena Masullo
- Dipartimento di Farmacia, Università degli Studi di Salerno, Fisciano, SA, Italy
| | - Paola Montoro
- Dipartimento di Farmacia, Università degli Studi di Salerno, Fisciano, SA, Italy
| | - Cosimo Pizza
- Dipartimento di Farmacia, Università degli Studi di Salerno, Fisciano, SA, Italy
| | - Sonia Piacente
- Dipartimento di Farmacia, Università degli Studi di Salerno, Fisciano, SA, Italy
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Iwasa K, Setoyama D, Shimizu H, Seta H, Fujimura Y, Miura D, Wariishi H, Nagai C, Nakahara K. Identification of 3-methylbutanoyl glycosides in green Coffea arabica beans as causative determinants for the quality of coffee flavors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3742-3751. [PMID: 25837668 DOI: 10.1021/jf5054047] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The quality of coffee green beans is generally evaluated by the sensory cupping test, rather than by chemical compound-based criteria. In this study, we examined the relationship between metabolites and cupping scores for 36 varieties of beans, using a nontargeted LC-MS-based metabolic profiling technique. The cupping score was precisely predicted with the metabolic information measured using LC-MS. Two markers that strongly correlated with high cupping scores were determined to be isomers of 3-methylbutanoyl disaccharides (3MDs; 0.01-0.035 g/kg of beans) by spectroscopic analyses after purification, and one of them was a novel structure. Further, both the 3MDs were determined to be precursors of 3-methylbutanoic acid that enhance the quality of coffee. The applicability of 3MDs as universal quality indicators was validated with another sample set. It was concluded that 3MDs are the causative metabolites determining beverage quality and can be utilized for green bean selection and as key compounds for improving the beverage quality.
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Affiliation(s)
- Keiko Iwasa
- †Research Division, Suntory Global Innovation Center Limited (Suntory SIC), 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan
| | - Daiki Setoyama
- ‡Innovation Center for Medical Redox Navigation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Hiroaki Shimizu
- †Research Division, Suntory Global Innovation Center Limited (Suntory SIC), 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan
| | - Harumichi Seta
- †Research Division, Suntory Global Innovation Center Limited (Suntory SIC), 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan
| | - Yoshinori Fujimura
- ‡Innovation Center for Medical Redox Navigation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Daisuke Miura
- ‡Innovation Center for Medical Redox Navigation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Hiroyuki Wariishi
- ‡Innovation Center for Medical Redox Navigation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
- §Faculty of Arts and Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
- ∥Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 512-8581, Japan
| | - Chifumi Nagai
- ⊥Hawaii Agriculture Research Center, P.O. Box 100, Kunia, Hawaii 96759, United States
| | - Koichi Nakahara
- †Research Division, Suntory Global Innovation Center Limited (Suntory SIC), 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan
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Abstract
Coffee is one of the most popular beverages in the world. It is consumed for its refreshing and stimulating properties. Carbohydrates are the major constituents of coffee beans and serve various functions like binding of aroma, stabilization of foam, formation of sedimentation, and increased viscosity of the extract. The principal low molecular weight carbohydrate is sucrose and no evidence of other simple oligosaccharides has been found. Polysaccharide fraction from green coffee is dominated by arabinogalactan, galactomannan, and cellulose. The polysaccharide content is reduced during roasting due to degradation to low molecular weight carbohydrates (viz., mono and oligosaccharide) and become more extractable. Various methods that can be employed to extract the carbohydrate from roasted coffee are sequential extraction, acid hydroloysis, hot water extraction, enzymatic extraction etc. Carbohydrates from coffee can be quantitatively determined by liquid chromatography, high performance anion exchange chromatography, size exclusion chromatography, and high performance liquid chromatography. Besides improving the organoleptic quality of the coffee beverage, carbohydrates also possess various biological activities such as lowering colon cancer risk. Besides their sheer mass, a variety of evidences testify to the important contribution that the polysaccharide content makes to the character of the final brew. Although a number of chemical and enzymatic methods have been devised to isolate and quantify the carbohydrates of R&G coffee, till date hot water extraction is the only method which can be accepted as a most feasible process and hence, there is wide scope of further research for the efficient and economically viable technology for extraction of carbohydrates from coffee.
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Affiliation(s)
- Meenakshi Arya
- Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute. Mysore, 570020. India
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Kumar V, Mehrotra N, Lal J, Gupta RC. Pattern profiling of the herbal preparation picroliv using liquid chromatography–tandem mass spectrometry. J Chromatogr A 2004; 1045:145-52. [PMID: 15378889 DOI: 10.1016/j.chroma.2004.06.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
At present, the construction of chromatographic fingerprints of complex herbal preparations in combination with mass spectrometry plays an important role in their development and standardization as potential therapeutic agents. Picroliv, an extract from roots and rhizomes of Picrorhiza kurroa, is a herbal hepatoprotective developed by CDRI. We report for the first time pattern profiling of various constituents of picroliv along with a precise and accurate method to estimate relative concentration of major components in the preparation by liquid chromatography-tandem mass spectrometry. In total, 27 components could be detected in multiple reaction monitoring (MRM) mode out of which fourteen could be quantified in terms of their relative concentration. Seven components were structurally correlated and confirmed based on the fragmentation pattern and information available in literature. The detection was carried out using MRM in negative ionization mode with analytes quantified from the summed total ion value of their most intense molecular ion transitions. The separation of various components was achieved using a gradient elution on RP-18 column with acetonitrile and Milli-Q water as mobile phase at a flow rate of 1.0 ml/min. The method was validated in terms of linearity, accuracy and precision (within- and between-assay variation) for 5 days. Linearity range was different for various components depending upon their sensitivity and abundance in the herbal preparation. Within- and between-assay accuracy (%bias) and precision (%R.S.D.) were within acceptable limits. The method was successfully applied to detect and determine relative concentrations of various components in two different batches of picroliv.
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Affiliation(s)
- Vipul Kumar
- Central Drug Research Institute, Lucknow-226001, India
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Variyar PS, Ahmad R, Bhat R, Niyas Z, Sharma A. Flavoring components of raw monsooned arabica coffee and their changes during radiation processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:7945-50. [PMID: 14690378 DOI: 10.1021/jf030408q] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Volatile aroma principles, nonvolatile taste constituents (caffeine and chlorogenic and caffeic acids), and glycosidically bound aroma compounds of monsooned and nonmonsooned raw arabica coffee were analyzed using gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC). Among the most potent odor active constituents known to contribute to the aroma of the green beans, 3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, 4-vinylguaiacol, beta-damascenone, (E)-2-nonenal, trans,trans-2,4-decadienal, phenylacetaldehyde, and 3-methylbutyric acid were detected by GC-MS in both samples. A decrease in content of methoxypyrazines and an increase in 4-vinylguaiacol and isoeugenol resulted in a dominant spicy note of monsooned coffee. These phenolic compounds exist partly as their glycosides, and their release from the bound precursors during monsooning accounted for their higher content in monsooned coffee. A considerable decrease in astringent chlorogenic acid as a consequence of hydrolysis to bitter caffeic acid was noted in monsooned coffee. Radiation processing of nonmonsooned beans at a dose of 5 kGy resulted in an increased rate of monsooning. At this dose a quantitative increase in most of the aroma active components could be observed in all samples studied. Hydrolysis of chlorogenic acid to caffeic acid was noted in radiation-processed monsooned coffee beans irrespective of whether the treatment was carried out before or after monsooning. These changes were, however, not observed in irradiated, nonmonsooned coffee beans, suggesting an enzymatic rather than a radiolytic cleavage of chlorogenic acid. A rationale behind the mechanism of monsooning and radiation-induced enhancement of the monsooning process is discussed.
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