1
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Machado F, Coimbra MA, Castillo MDD, Coreta-Gomes F. Mechanisms of action of coffee bioactive compounds - a key to unveil the coffee paradox. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37338423 DOI: 10.1080/10408398.2023.2221734] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
The knowledge of the relationship between the chemical structure of food components with their mechanisms of action is crucial for the understanding of diet health benefits. This review relates the chemical variability present in coffee beverages with the mechanisms involved in key physiological events, supporting coffee as a polyvalent functional food. Coffee intake has been related with several health-promoting properties such as neuroprotective (caffeine, chlorogenic acids and melanoidins), anti-inflammatory (caffeine, chlorogenic acids, melanoidins, diterpenes), microbiota modulation (polysaccharides, melanoidins, chlorogenic acids), immunostimulatory (polysaccharides), antidiabetic (trigonelline, chlorogenic acids), antihypertensive (chlorogenic acids) and hypocholesterolemic (polysaccharides, chlorogenic acids, lipids). Nevertheless, caffeine and diterpenes are coffee components with ambivalent effects on health. Additionally, a large range of potentially harmful compounds, including acrylamide, hydroxymethylfurfural, furan, and advanced glycation end products, are formed during the roasting of coffee and are present in the beverages. However, coffee beverages are part of the daily human dietary healthy habits, configuring a coffee paradox.
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Affiliation(s)
- Fernanda Machado
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Aveiro, Portugal
| | | | - 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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1H Nmr Spectroscopy Applied to Identify Chemical Aging Markers In Green Coffee (Coffea arabica L.). Food Chem 2022; 405:134667. [DOI: 10.1016/j.foodchem.2022.134667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 10/10/2022] [Accepted: 10/15/2022] [Indexed: 11/23/2022]
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3
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Honda M, Takezaki D, Tanaka M, Fukaya M, Goto M. Effect of Roasting Degree on Major Coffee Compounds: A Comparative Study between Coffee Beans with and without Supercritical CO 2 Decaffeination Treatment. J Oleo Sci 2022; 71:1541-1550. [PMID: 36089402 DOI: 10.5650/jos.ess22194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Coffee is a beverage that is consumed worldwide, and the demand for decaffeinated coffee has increased in recent years. This study aimed to investigate the effect of roasting conditions on the concentration of physiologically active compounds in coffee beans with and without supercritical CO2 decaffeination treatment. Decaffeination treatment markedly reduced caffeine concentration and slightly reduced trigonelline concentration in the coffee beans, whereas the concentrations of chlorogenic acids (chlorogenic acid, cryptochlorogenic acid, and neochlorogenic acid) were largely unchanged. Roasting was performed using a hot-air coffee roaster machine and the coffee beans were treated at different peak temperatures (125-250℃), different hold times at the peak temperature (120-240 s), and different temperature increase times to reach the peak temperature (60-180 s). Roasting conditions such as long hold and long temperature rise times at high temperatures (≥ 225℃) significantly degraded coffee compounds except for caffeine, with similar degradation rates between non-decaffeinated and decaffeinated coffee beans. In contrast, the L* value of decaffeinated coffee decreased with less thermal history compared to that of non-decaffeinated coffee. This allowed for the complete roasting of decaffeinated coffee with a lower thermal history compared to those of non-decaffeinated counterparts, suppressing the degradation of several coffee compounds. For example, comparing the similar L* values between coffee beans with and without decaffeination treatment, it was found that the former tended to contain more chlorogenic acid. Generally, decaffeination results in the loss of physiologically active compounds along with caffeine, which is a major concern. However, this study showed that appropriate control of decaffeination and roasting conditions can limit the degradation of several valuable coffee compounds, such as trigonelline and chlorogenic acid.
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Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University
| | | | | | | | - Motonobu Goto
- Super Critical Technology Centre Co. Ltd.,Institute of Innovation for Future Society, Nagoya University
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4
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Portillo OR. El procesamiento del grano de café. Del tueste a la infusión. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.03.18] [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
El café es una de las bebidas más consumidas en el mundo y su popularidad no está basada en su valor nutricional o sus potenciales beneficios a la salud, si no en su sabor placentero y las propiedades estimulantes de la cafeína. Esto es respaldado por las últimas estadísticas publicadas por la Organización Internacional del Café (ICO, por sus siglas en inglés) según la cual aproximadamente 1.4 billones de tazas de café son consumidas diariamente además del hecho de que la taza de consumo global se ha duplicado en los últimos 50 años por causa de la apertura de nuevos mercados.
La amplia aceptación del café está ligada a sus propiedades sensoriales las cuales a su vez están fuertemente influenciadas por una cadena de eventos que inician desde la cosecha y las practicas postcosecha (i.e., fermentación, lavado, secado, tamizado, eliminación de granos defectuosos y almacenamiento), seguidas por el tueste, molido y empacado del producto para su posterior comercialización. No obstante, existen otros factores que también afectan las propiedades organolépticas de la bebida tales como, pero no limitado a: el pH y temperatura del agua, las mezclas realizadas antes o después del tueste, la especie y/o variedad de café, las adulteraciones, la incorporación de aditivos, el método de preparación de la bebida, el tipo de recipiente en el que se sirve la infusión, entre otros.
El presente artículo presenta una breve descripción de los factores que afectan la calidad de la taza relacionados con el procesamiento del grano oro del café. Sin embargo, aunque los factores ya mencionados son tomados en consideración por los catadores, para fines comerciales, la calidad del café está y siempre estará en manos del consumidor. Después de todo la mejor prueba es cuando la persona lo prueba.
Palabras clave: organoléptica, perfil de tueste, endotérmica, exotérmico, ma-croscópica, microscópica, reacción Maillard, caramelización.
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Affiliation(s)
- Ostilio R. Portillo
- Facultad de Ingeniería, Universidad Nacional Autónoma de Honduras, (UNAH), Tegucigalpa, Honduras
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5
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Rawangkan A, Siriphap A, Yosboonruang A, Kiddee A, Pook-In G, Saokaew S, Sutheinkul O, Duangjai A. Potential Antimicrobial Properties of Coffee Beans and Coffee By-Products Against Drug-Resistant Vibrio cholerae. Front Nutr 2022; 9:865684. [PMID: 35548583 PMCID: PMC9083461 DOI: 10.3389/fnut.2022.865684] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 03/21/2022] [Indexed: 11/13/2022] Open
Abstract
Vibrio cholerae is the causative organism of the cholera epidemic, and it remains a serious global health problem, particularly the multidrug-resistant strain, despite the development of several generic drugs and vaccines over time. Natural products have long been exploited for the treatment of various diseases, and this study aimed to evaluate the in vitro antibacterial activity of coffee beans and coffee by-products against V. cholerae antimicrobial resistant strains. A total of 9 aqueous extracts were investigated, including light coffee (LC), medium coffee (MC), dark coffee (DC), dried green coffee (DGC), dried red coffee (DRC), fresh red coffee (FRC), Arabica leaf (AL), Robusta leaf (RL), and coffee pulp (CP). The influential coffee phytochemicals, i.e., chlorogenic acid (CGA), caffeic acid (CA), and caffeine, were determined using HPLC. The antibacterial properties were tested by agar well-diffusion techniques, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were further determined against 20 V. cholerae isolates. The results revealed that all tested strains were sensitive to coffee extracts, with MIC and MBC values in the range of 3.125-25.0 mg/mL and 12.5-50.0 mg/mL, respectively. With a MIC of 6.25 mg/mL, DGC, DRC, and CP appeared to be the most effective compounds against 65, 60, and 55% of clinical strains, respectively. The checkerboard assay revealed that the combination of coffee extract and tetracycline was greater than either treatment alone, with the fractional inhibitory concentration index (FICI) ranging from 0.005 to 0.258. It is important to note that CP had the lowest FICI (0.005) when combined with tetracycline at 60 ng/mL, which is the most effective dose against V. cholerae six-drug resistance strains (azithromycin, colistin, nalidixic acid, sulfamethoxazole, tetracycline, and trimethoprim), with a MIC of 47.5 μg/mL (MIC alone = 12.5 mg/mL). Time killing kinetics analysis suggested that CA might be the most effective treatment for drug-resistant V. cholerae as it reduced bacterial growth by 3 log10 CFU/mL at a concentration of 8 mg/mL within 1 h, via disrupting membrane permeability, as confirmed by scanning electron microscopy (SEM). This is the first report showing that coffee beans and coffee by-product extracts are an alternative for multidrug-resistant V. cholerae treatment.
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Affiliation(s)
- Anchalee Rawangkan
- School of Medical Sciences, University of Phayao, Phayao, Thailand
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao, Thailand
| | | | | | - Anong Kiddee
- School of Medical Sciences, University of Phayao, Phayao, Thailand
| | - Grissana Pook-In
- School of Medical Sciences, University of Phayao, Phayao, Thailand
| | - Surasak Saokaew
- Division of Social and Administrative Pharmacy, Department of Pharmaceutical Care, School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
- Center of Health Outcomes Research and Therapeutic Safety (Cohorts), School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
- Unit of Excellence on Clinical Outcomes Research and IntegratioN (UNICORN), School of Pharmaceutical Sciences, University of Phayao, Phayao, Thailand
| | | | - Acharaporn Duangjai
- School of Medical Sciences, University of Phayao, Phayao, Thailand
- Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao, Thailand
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6
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Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels. Molecules 2021; 26:molecules26247502. [PMID: 34946584 PMCID: PMC8705492 DOI: 10.3390/molecules26247502] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/02/2021] [Accepted: 12/07/2021] [Indexed: 12/04/2022] Open
Abstract
Chlorogenic acid and caffeine are among the important components in coffee beans, determining the taste and aroma. In addition, phenols and antioxidants content possess vital health values. The main aim of this study is to determine the levels of caffeine and chlorogenic acid in several coffee samples of different origins and degrees of roasting. The coffee samples were extracted using hot water. The levels of caffeine and chlorogenic acid were quantified using high-performance liquid chromatography (HPLC) equipped with a diode array detector, a reverse phase system, and an ODS column (C18). Total phenol and antioxidant contents were previously determined for the same samples. The results showed that the highest content of caffeine was found in the medium roasted coffee (203.63 mg/L), and the highest content of chlorogenic acid content was found in the green coffee (543.23 mg/L). The results demonstrated a negative correlation between the chlorogenic acid levels with the degree of roasting, while it showed a positive correlation between the caffeine levels with the degree of roasting till a certain point where the levels dropped in the dark roasted coffee. The origin of coffee samples did not show any effect on any of the measured variables. Antioxidant effects of coffee samples were largely determined by chlorogenic acid content.
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7
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Cássia Tomasi J, Goetten de Lima G, Mendes Duarte M, Catie Bueno de Godoy R, Wendling I, Vieira Helm C, Augusto Hansel F, Lúcia Grunennvaldt R, Maciel Tomazzoli M, Deschamps C. Toasted yerba mate: Impact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Gabriel Goetten de Lima
- Post Graduate Program in Engineering and Materials Science ‐ PIPEFederal University of Paraná Curitiba Paraná Brazil
- Materials Research Institute Athlone Institute of Technology Athlone Ireland
| | | | | | | | | | | | - Renata Lúcia Grunennvaldt
- Gene Cology Research Center School of Science and Engineering University of the Sunshine Coast Maroochydore Australia
| | | | - Cícero Deschamps
- Agronomy Department Federal University of Parana Curitiba Brazil
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8
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Yeager SE, Batali ME, Guinard JX, Ristenpart WD. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Crit Rev Food Sci Nutr 2021; 63:1010-1036. [PMID: 34553656 DOI: 10.1080/10408398.2021.1957767] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that contribute to overall sensory properties. Large variations in preparation and measurement methodology across the literature complicate interpretation of general trends. Here, we perform a systematic review and meta-analysis of the published literature to elucidate the concentrations of OAs and CGAs in both Coffea arabica (arabica) and Coffea canephora (robusta), for both green coffee and roasted coffee at multiple roast levels. A total of 129 publications were found to report acid concentration measurements, yielding 8,634 distinct data points. Analysis of the full data set reveals several trends. First, roasted robusta has considerably more acidic compounds than arabica with 2 to 5 times as much total OAs, and much larger amounts of formic and acetic acid. As for CGAs, in both arabica and robusta 5-CQA is the major component, and progressive roasting decreases the concentration of all CGAs. The total amount of CGA present was more dependent on roast level than the type of coffee (arabica vs. robusta). Overall, this meta-analysis suggests that the increases in certain OAs with roast level might play more of a role in the sensory profile of dark roast coffees than previously suspected.
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Affiliation(s)
- Sara E Yeager
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - Mackenzie E Batali
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - Jean-Xavier Guinard
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - William D Ristenpart
- UC Davis Coffee Center, University of California Davis, Davis, California, USA.,Department of Chemical Engineering, University of California Davis, Davis, California, USA
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9
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Olechno E, Puścion-Jakubik A, Zujko ME, Socha K. Influence of Various Factors on Caffeine Content in Coffee Brews. Foods 2021; 10:1208. [PMID: 34071879 PMCID: PMC8228209 DOI: 10.3390/foods10061208] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 12/25/2022] Open
Abstract
Coffee brews are one of the most popular drinks. They are consumed for caffeine and its stimulant properties. The study aimed to summarize data on the influence of various factors on caffeine content in brews prepared with different methods. The study was carried out using a literature review from 2010-2020. PubMed and Google Scholar databases were searched. Data on caffeine content was collected by analyzing the following factors: the influence of species, brewing time, water temperature, pressure, degree of roast, grinding degree, water type, water/coffee ratio as well as other factors (such as geographical origin). To sum up, converting caffeine content to 1 L of the brew, the highest content is that of brews prepared in an espresso machine (portafilter), with the amount of 7.5 g of a coffee blend (95% Robusta + 5% Arabica), and water (the volume of coffee brew was 25 mL) at a temperature of 92 °C and a pressure of 7 bar, but the highest content in one portion was detected in a brew of 50 g of Robusta coffee poured with 500 mL of cold water (25 °C) and boiled.
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Affiliation(s)
- Ewa Olechno
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
| | - Małgorzata Elżbieta Zujko
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Katarzyna Socha
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
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10
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Salting-out Assisted Liquid–Liquid Extraction for Analysis of Caffeine and Nicotinic Acid in Coffee by HPLC–UV/Vis Detector. JOURNAL OF ANALYSIS AND TESTING 2020. [DOI: 10.1007/s41664-020-00148-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Fujimoto H, Narita Y, Iwai K, Hanzawa T, Kobayashi T, Kakiuchi M, Ariki S, Wu X, Miyake K, Tahara Y, Ikezaki H, Fukunaga T, Toko K. Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system. Food Chem 2020; 342:128228. [PMID: 33046282 DOI: 10.1016/j.foodchem.2020.128228] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 11/25/2022]
Abstract
We investigated the bitter compounds in coffee brews using multivariate analysis of the data obtained from analytical instrument and electronic taste sensor experiments. Coffee brews were prepared from coffee beans roasted to four different degrees. Each brew was fractionated into four fractions by liquid-liquid extraction. The relative amounts of 30 compounds in each fraction were analyzed by analytical instruments, and the bitterness response value of each fraction was analyzed by a taste sensor. Candidate bitter compounds in the coffee brews were identified with reference to their variable importance in projection and by coefficient of projection to latent structure regression (PLS-R) analysis. PLS-R analysis suggested that nicotinic acid, l-lactic acid, and nicotinamide contributed to the bitterness of the coffee brews. In fact, the coffee brews with added nicotinic acid, l-lactic acid, and nicotinamide had an increased bitterness response value compared to those without.
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Affiliation(s)
| | - Yusaku Narita
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | - Kazuya Iwai
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | - Taku Hanzawa
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | | | | | - Shingo Ariki
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | - Xiao Wu
- Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka, Japan.
| | - Kazunari Miyake
- Graduate School of Information Science and Electrical Engineering, Kyushu University, Fukuoka, Japan.
| | - Yusuke Tahara
- Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka, Japan.
| | | | - Taiji Fukunaga
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | - Kiyoshi Toko
- Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka, Japan; Institute for Advanced Study, Kyushu University, Fukuoka, Japan.
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12
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Jeszka-Skowron M, Frankowski R, Zgoła-Grześkowiak A. Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans – Influence of steaming, decaffeination and roasting processes on coffee beans. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109344] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Ahmad S, Ullah F, Ayaz M, Ahmad A, Sadiq A, Mohani SNUH. Nutritional and medicinal aspects of Rumex hastatus D. Don along with in vitro anti-diabetic activity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1666868] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sajjad Ahmad
- Department of Pharmacy, Sarhad University of Science & Technology, Peshawar, KPK, Pakistan
| | - Farhat Ullah
- Department of Pharmacy, University of Malakand, Chakdara, KPK, Pakistan
| | - Muhammad Ayaz
- Department of Pharmacy, University of Malakand, Chakdara, KPK, Pakistan
| | - Ashfaq Ahmad
- Department of Pharmacy, Sarhad University of Science & Technology, Peshawar, KPK, Pakistan
| | - Abdul Sadiq
- Department of Pharmacy, University of Malakand, Chakdara, KPK, Pakistan
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14
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De Vivo A, Tricarico MC, Sarghini F. Espresso coffee design based on non-monotonic granulometric distribution of aromatic profile. Food Res Int 2019; 123:650-661. [PMID: 31285015 DOI: 10.1016/j.foodres.2019.05.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 04/29/2019] [Accepted: 05/18/2019] [Indexed: 10/26/2022]
Abstract
Coffee beverages may be obtained using several extraction methods, among which espresso coffee (EC) represents now a worldwide adopted system. Recent advances in coffee grinding equipment allow today to achieve a detailed control of granulometric distribution, and the grinding process is an essential step of coffee production cycle both for the aromatic profile composition and for the chemical properties of the beverage (Severini, 2015). The comminution process consists of the breaking down particles into smaller fragments; as well-known, its main objective is to increase the overall particle surface area exposed to water leading to a more efficient extraction of soluble substances (Illy, 2005a). Basically, the coffee brewing process includes two steps: a washing phase concerning the snapshot dissolution of free solubles at the particle surface followed by diffusion phase of solubles within the porous particles (Spiro 1992, Baggenstoss 2008). The variability in particle size distribution on the quality of EC has been studied by various authors. Severini et al. has tackled the influence of the grinding level on the aromatic profiles and chemical attributes (percolation time, caffeine content, pH and titratable acidity) as a consequence of changes in the microstructural properties of the coffee cake. Generally speaking such results would imply that the final effect in terms of aromatic compounds extraction follows a monotonic law respect to granulometric size. This result is true in an average sense but it cannot be given for granted for any aromatic compounds if we refine the resolution of granulometric class. The reasons for which some aromatic compounds do not follow the supposed trend (the lower the grain size, the higher the aromatic compound content) can be most probably related to the internal distribution of precursors and to the different non-isotropic roasting grade of the bean, where the external part undergoes to an increased thermal load. This will change at the same time the kinetics and formation of aromatic compounds, and the mechanical properties as well, strictly correlated to the way the bean is crashed during the grinding phase and consequently to the granulometric distribution of different parts of the coffee bean. Results presented in this work allow to correlate choices in terms of granulometric distribution to characteristics aromatic compounds, in order to enhance specific flavors in espresso coffee.
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Affiliation(s)
- Angela De Vivo
- University of Naples Federico II, Dept of Agricultural Sciences, Via Università, 100-80055 Portici, NA, Italy
| | | | - Fabrizio Sarghini
- University of Naples Federico II, Dept of Agricultural Sciences, Via Università, 100-80055 Portici, NA, Italy.
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15
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Comprehensive Isotopic Data Evaluation (CIDE) of Carbon Isotope Ratios for Quality Assessment and Traceability of Coffee. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-018-1344-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Sousa MBT, Santos JR, Almeida PJ, Rodrigues JA. Low pressure ion pair chromatography with amperometric detection for the determination of trigonelline in coffee samples. Food Res Int 2018; 114:223-229. [PMID: 30361020 DOI: 10.1016/j.foodres.2018.07.068] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 07/06/2018] [Accepted: 07/31/2018] [Indexed: 11/17/2022]
Abstract
In this work, the use of ion pair chromatography strategy in low pressure chromatographic flow systems is explored for the first time. The straightforward flow manifold encompassed a peristaltic pump, an injection valve and a 1 cm-length C18 monolithic column. The amperometric detection system relied on a boron-doped diamond electrode, used as working electrode. The determination of trigonelline in coffee samples was the case-study selected. This alkaloid is an important quality marker for this commodity and is usually determined using HPLC-UV methodologies. The proposed methodology, based on ion-pair chromatography with amperometric detection, enabled the quantitative resolution of the studied analyte from the matrix compounds by adding to the mobile phase the ion pair reagent, 1-tetradecanosulfonate sodium. The present work, following the recent developments of the low pressure chromatography approach, demonstrates the potentialities of coupling monolithic columns to traditional flow analysis systems for separation and quantification of ionic or ionisable compounds.
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Affiliation(s)
- Manuela B T Sousa
- REQUIMTE/LAQV - Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - João Rodrigo Santos
- REQUIMTE/LAQV - Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal.
| | - P J Almeida
- REQUIMTE/LAQV - Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - J A Rodrigues
- REQUIMTE/LAQV - Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
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17
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De Luca S, Ciotoli E, Biancolillo A, Bucci R, Magrì AD, Marini F. Simultaneous quantification of caffeine and chlorogenic acid in coffee green beans and varietal classification of the samples by HPLC-DAD coupled with chemometrics. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:28748-28759. [PMID: 29430598 DOI: 10.1007/s11356-018-1379-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Accepted: 01/23/2018] [Indexed: 06/08/2023]
Abstract
A chromatographic procedure (HPLC-DAD) using a relatively rapid gradient has been combined with a chemometric curve deconvolution method, multivariate curve resolution-alternating least squares (MCR-ALS), in order to quantify caffeine and chlorogenic acid in green coffee beans. Despite that the HPLC analysis (at these specific operating conditions) presents some coeluting peaks, MCR-ALS allowed their resolution and, consequently, the creation of a calibration curve to be used for the quantification of the analytes of interest; this procedure led to a high accuracy in the quantification of caffeine and chlorogenic acid present in the samples. In a second part of this study, the possibility of classifying the green coffee beans on the basis of their cultivar (Arabica or Robusta), by partial least squares discriminant analysis (PLS-DA) and soft independent modeling of class analogies (SIMCA), has been explored. SIMCA resulted in 100% of sensitivity and specificity for the Arabica class, while for the Robusta, it reached 66.7% of sensitivity and 100% of specificity, or 100% of sensitivity and 100% of specificity, depending on the extraction procedure followed prior to the chromatographic analysis; PLS-DA achieved 100% of correct classification independently of the procedure used for the extraction.
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Affiliation(s)
- Silvia De Luca
- Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, 00185, Rome, Italy
| | - Eleonora Ciotoli
- Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, 00185, Rome, Italy
| | - Alessandra Biancolillo
- Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, 00185, Rome, Italy
| | - Remo Bucci
- Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, 00185, Rome, Italy
| | - Andrea D Magrì
- Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, 00185, Rome, Italy
| | - Federico Marini
- Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, 00185, Rome, Italy.
- Department of Food Science, Private Bag X1, Matieland, Stellenbosch, 7602, South Africa.
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18
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Hameed A, Hussain SA, Ijaz MU, Ullah S, Pasha I, Suleria HAR. Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors. Compr Rev Food Sci Food Saf 2018; 17:1184-1237. [PMID: 33350164 DOI: 10.1111/1541-4337.12365] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 04/26/2018] [Accepted: 04/27/2018] [Indexed: 11/30/2022]
Abstract
The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.
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Affiliation(s)
- Ahsan Hameed
- Laboratory for Yeast Molecular and Cell Biology, The Research Center of Fermentation Technology, School of Agricultural Engineering and Food Science, Shandong Univ. of Technology, Zibo, Shandong, 255000, China.,National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan
| | - Syed Ammar Hussain
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong Univ. of Technology, Zibo, P.R. China
| | - Muhammad Umair Ijaz
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Key Laboratory of Meat Processing & Quality Control, College of Food Sciences, Nanjing Agriculture Univ., Jiangsu, P.R China
| | - Samee Ullah
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong Univ. of Technology, Zibo, P.R. China
| | - Imran Pasha
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan
| | - Hafiz Ansar Rasul Suleria
- UQ Diamantina Inst., Translational Research Inst. Faculty of Medicine, The Univ. of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD, 4102, Australia.,Dept. of Food, Nutrition, Dietetics and Health, Kansas State Univ., Manhattan, Kans., 66506, U.S.A.,Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin Univ., Pigdons Road, Waurn Ponds, VIC, 3216, Australia
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19
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Trongchuen K, Ounkaew A, Kasemsiri P, Hiziroglu S, Mongkolthanaruk W, Wannasutta R, Pongsa U, Chindaprasirt P. Bioactive Starch Foam Composite Enriched With Natural Antioxidants from Spent Coffee Ground and Essential Oil. STARCH-STARKE 2018. [DOI: 10.1002/star.201700238] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Khuanruthai Trongchuen
- Faculty of Engineering; Department of Chemical Engineering; Sustainable Infrastructure Research and Development Center; Khon Kaen University; Khon Kaen 40002 Thailand
| | - Artjima Ounkaew
- Faculty of Engineering; Department of Chemical Engineering; Sustainable Infrastructure Research and Development Center; Khon Kaen University; Khon Kaen 40002 Thailand
| | - Pornnapa Kasemsiri
- Faculty of Engineering; Department of Chemical Engineering; Sustainable Infrastructure Research and Development Center; Khon Kaen University; Khon Kaen 40002 Thailand
| | - Salim Hiziroglu
- Department of Natural Resource Ecology and Management; Oklahoma State University; Stillwater OK 74078 USA
| | - Wiyada Mongkolthanaruk
- Faculty of Science, Department of Microbiology; Khon Kaen University,; Khon Kaen 40002 Thailand
| | - Rungnapha Wannasutta
- Faculty of Science, Department of Microbiology; Khon Kaen University,; Khon Kaen 40002 Thailand
| | - Uraiwan Pongsa
- Faculty of Industry and Technology; Division of Industrial Engineering Technology; Rajamangala University of Technology Rattanakosin Wang Klai Kang Won Campus; Prachuap Khiri Khan 77110 Thailand
| | - Prinya Chindaprasirt
- Faculty of Engineering, Department of Civil Engineering; Sustainable Infrastructure Research and Development Center; Khon Kaen University; Khon Kaen 40002 Thailand
- The Royal Society of Thailand; Bangkok Thailand
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20
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Boon EAJ, Croft KD, Shinde S, Hodgson JM, Ward NC. The acute effect of coffee on endothelial function and glucose metabolism following a glucose load in healthy human volunteers. Food Funct 2018; 8:3366-3373. [PMID: 28858362 DOI: 10.1039/c7fo00926g] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A diet rich in plant polyphenols has been suggested to reduce the incidence of cardiovascular disease and type 2 diabetes mellitus, in part, via improvements in endothelial function. Coffee is a rich source of phenolic compounds including the phenolic acid, chlorogenic acid (CGA). The aim of the study was to investigate the effect of coffee as a whole beverage on endothelial function, blood pressure and blood glucose concentration. Twelve healthy men and women were recruited to a randomised, placebo-controlled, cross-over study, with three treatments tested: (i) 18 g of ground caffeinated coffee containing 300 mg CGA in 200 mL of hot water, (ii) 18 g of decaffeinated coffee containing 287 mg CGA in 200 mL of hot water, and (iii) 200 mL of hot water (control). Treatment beverages were consumed twice, two hours apart, with the second beverage consumed simultaneously with a 75 g glucose load. Blood pressure was recorded and the finger prick glucose test was performed at time = 0 and then every 30 minutes up to 2 hours. Endothelial function, assessed using flow-mediated dilatation (FMD) of the brachial artery, was measured at 1 hour and a blood sample taken at 2 hours to measure plasma nitrate/nitrite and 5-CGA concentrations. The FMD response was significantly higher in the caffeinated coffee group compared to both decaffeinated coffee and water groups (P < 0.001). There was no significant difference in the FMD response between decaffeinated coffee and water. Blood glucose concentrations and blood pressure were not different between the three treatment groups. In conclusion, the consumption of caffeinated coffee resulted in a significant improvement in endothelial function, but there was no evidence for benefit regarding glucose metabolism or blood pressure. Although the mechanism has yet to be elucidated the results suggest that coffee as a whole beverage may improve endothelial function, or that caffeine is the component of coffee responsible for improving FMD.
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Affiliation(s)
- Evan A J Boon
- Schools of Medicine and Biomedical Science, University of Western Australia, Perth, Western Australia.
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21
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Fuller M, Rao NZ. The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee. Sci Rep 2017; 7:17979. [PMID: 29269877 PMCID: PMC5740146 DOI: 10.1038/s41598-017-18247-4] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Accepted: 12/07/2017] [Indexed: 01/07/2023] Open
Abstract
The extraction kinetics and equilibrium concentrations of caffeine and 3-chlorogenic acid (3-CGA) in cold brew coffee were investigated by brewing four coffee samples (dark roast/medium grind, dark roast/coarse grind, medium roast/medium grind, medium roast/coarse grind) using cold and hot methods. 3-CGA and caffeine were found at higher concentrations in cold brew coffee made with medium roast coffees, rather than dark roast. The grind size did not impact 3-CGA and caffeine concentrations of cold brew samples significantly, indicating that the rate determining step in extraction for these compounds did not depend on surface area. Caffeine concentrations in cold brew coarse grind samples were substantially higher than their hot brew counterparts. 3-CGA concentrations and pH were comparable between cold and hot brews. This work suggests that the difference in acidity of cold brew coffee is likely not due to 3-CGA or caffeine concentrations considering that most acids in coffee are highly soluble and extract quickly. It was determined that caffeine and 3-CGA concentrations reached equilibrium according to first order kinetics between 6 and 7 hours in all cold brew samples instead of 10 to 24 hours outlined in typical cold brew methods.
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Affiliation(s)
- Megan Fuller
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA, 19144, USA.
| | - Niny Z Rao
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA, 19144, USA
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22
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Worku M, de Meulenaer B, Duchateau L, Boeckx P. Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. Food Res Int 2017; 105:278-285. [PMID: 29433216 DOI: 10.1016/j.foodres.2017.11.016] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 11/07/2017] [Accepted: 11/19/2017] [Indexed: 12/25/2022]
Abstract
Although various studies have assessed altitude, shade and postharvest processing effects on biochemical content and quality of coffee beans, data on their interactions are scarce. The individual and interactive effects of these factors on the caffeine, chlorogenic acids (CGA) and sucrose contents as well as physical and sensory qualities of green coffee beans from large plantations in southwestern Ethiopia were evaluated. Caffeine and CGA contents decreased with increasing altitude; they respectively declined 0.12 and 1.23gkg-1 100m-1. Sucrose content increased with altitude; however, the altitude effect was significant for wet-processed beans (3.02gkg-1 100m-1), but not for dry-processed beans (0.36g kg-1 100m-1). Similarly, sucrose content increased with altitude with much stronger effect for coffee grown without shade (2.11gkg-1 100m-1) compared to coffee grown under shade (0.93gkg-1 100m-1). Acidity increased with altitude when coffee was grown under shade (0.22 points 100m-1), but no significant altitude effect was observed on coffee grown without shade. Beans grown without shade showed a higher physical quality score for dry (37.2) than for wet processing (29.1). These results generally underline the complex interaction effects between altitude and shade or postharvest processing on biochemical composition and quality of green arabica coffee beans.
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Affiliation(s)
- Mohammed Worku
- Department of Horticulture and Plant Sciences, College of Agriculture and Veterinary Medicine, Jimma University, P. O. Box 307, Jimma, Ethiopia; Isotope Bioscience Laboratory - ISOFYS, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000 Gent, Belgium.
| | - Bruno de Meulenaer
- Department of Food Safety and Food Quality (a Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000 Gent, Belgium
| | - Luc Duchateau
- Department of Comparative Physiology and Biometrics, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, D1 9820 Merelbeke, Belgium
| | - Pascal Boeckx
- Isotope Bioscience Laboratory - ISOFYS, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000 Gent, Belgium
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23
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Effect of explosion-puffed coffee on locomotor activity and behavioral patterns in Drosophila melanogaster. Food Res Int 2017; 100:252-260. [DOI: 10.1016/j.foodres.2017.08.051] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 08/20/2017] [Accepted: 08/22/2017] [Indexed: 11/24/2022]
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24
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Kim W, Kim SY, Kim DO, Kim BY, Baik MY. Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacity. Food Chem 2017; 240:594-600. [PMID: 28946317 DOI: 10.1016/j.foodchem.2017.07.161] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2017] [Revised: 07/31/2017] [Accepted: 07/31/2017] [Indexed: 01/19/2023]
Abstract
Puffing of coffee beans, which induces heat- and pressure-derived physicochemical changes, was applied as an alternative to roasting. Roasted or puffed coffee beans with equivalent lightness values were compared. The moisture content was higher while the crude fat and protein compositions were lower in puffed beans than in roasted beans. The pH was lower and the acid content was higher in puffed beans than in roasted beans. The roasted beans exhibited greater specific volumes, while the puffed beans displayed greater extraction yields. The trigonelline and total phenolic contents were greater in puffed beans than in roasted beans resulting in an enhanced antioxidant capacity. Sensory evaluation of roasted and puffed coffee bean brews revealed that puffing did not affect the flavor or overall acceptance. The current study provides evidence that puffing is an alternative to roasting coffee beans with various benefits.
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Affiliation(s)
- Wooki Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seocheon 1, Yongin 446-701, Republic of Korea
| | - Sang-Youn Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seocheon 1, Yongin 446-701, Republic of Korea
| | - Dae-Ok Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seocheon 1, Yongin 446-701, Republic of Korea
| | - Byung-Yong Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seocheon 1, Yongin 446-701, Republic of Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seocheon 1, Yongin 446-701, Republic of Korea.
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25
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Investigation of CO 2 precursors in roasted coffee. Food Chem 2017; 219:185-192. [PMID: 27765215 DOI: 10.1016/j.foodchem.2016.09.095] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2016] [Revised: 09/14/2016] [Accepted: 09/14/2016] [Indexed: 11/24/2022]
Abstract
Two CO2 formation pathways (chlorogenic acid (CGA) degradation and Maillard reaction) during coffee roasting were investigated. CGA is shown not a major contributor to CO2 formation, as heating of this compound under typical roasting conditions did not release a large quantity of CO2. However, heating of a CGA moiety, caffeic acid, resulted in high yield of CO2 (>98%), suggesting that CGA hydrolysis could be the rate limiting step for CO2 formation from CGA. A large amount of CO2 was detected from glycine-sucrose model system under coffee roasting conditions, implying the importance of Maillard reactions in CO2 formation. Further studies on the heating of various components isolated from green coffee beans showed that CO2 was generated from various green coffee components, including water insoluble proteins and polysaccharides. Around 50% of CO2 was formed from thermal reactions of lower molecular weight compounds that represent ∼25% by weight in green coffee.
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26
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Arai K, Terashima H, Aizawa SI, Taga A, Yamamoto A, Tsutsumiuchi K, Kodama S. Simultaneous Determination of Trigonelline, Caffeine, Chlorogenic Acid and Their Related Compounds in Instant Coffee Samples by HPLC Using an Acidic Mobile Phase Containing Octanesulfonate. ANAL SCI 2016; 31:831-5. [PMID: 26256608 DOI: 10.2116/analsci.31.831] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
In order to analyze trigonelline, caffeine, chlorogenic acid, and their related compounds simultaneously, an HPLC method using an InertSustain C18 column and a mobile phase containing octanesulfonate as an ion-pairing reagent under an acidic condition was developed. The optimum mobile phase conditions were determined to be 0.1% phosphoric acid, 4 mM octanesulfonate, and 15% methanol at 35°C. Using the proposed method, trigonelline, nicotinic acid, caffeine, theophylline, chlorogenic acid, and caffeic acid in ten instant coffee samples were analyzed. These analytes except for theophylline were detected in all samples. An increase in the caffeine content in instant coffee samples tended to decrease in both trigonelline and chlorogenic acid contents, and the trigonelline content was found to be correlated well with the chlorogenic acid content (R(2) = 0.887).
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27
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Santos JR, Rangel AO. Development of a chromatographic low pressure flow injection system using amperometric detection: Application to the analysis of niacin in coffee. Food Chem 2015; 187:152-8. [DOI: 10.1016/j.foodchem.2015.04.093] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Revised: 04/20/2015] [Accepted: 04/22/2015] [Indexed: 10/23/2022]
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28
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Rakvaag E, Dragsted LO. Acute effects of light and dark roasted coffee on glucose tolerance: a randomized, controlled crossover trial in healthy volunteers. Eur J Nutr 2015; 55:2221-30. [PMID: 26342706 DOI: 10.1007/s00394-015-1032-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Accepted: 08/26/2015] [Indexed: 12/17/2022]
Abstract
PURPOSE Epidemiological evidence suggests that coffee consumption is associated with a lower risk of type 2 diabetes. Coffee contains caffeine and several other components that may modulate glucose regulation. The chlorogenic acids (CGA) in coffee have been indicated as constituents that may help to normalize the acute glucose response after a carbohydrate challenge. The aim of this study was to investigate whether two coffee beverages that differ in CGA content due to different roasting degrees will differentially affect glucose regulation. METHODS In a controlled crossover trial, 11 healthy fasted volunteers consumed 300 mL of either light (LIR) or dark (DAR) roasted coffee, or water, followed 30 min later by a 75-g oral glucose tolerance test (OGTT). Blood samples were drawn at baseline, 30, 60, and 120 min. Differences in glucose and insulin responses and insulin sensitivity index (ISI) were analyzed. The CGA and caffeine contents in the coffees were analyzed using UPLC-MS/MS. RESULTS No differences in glucose area under the curve (AUC) were found between treatments. Glucose concentrations were higher at 60 min after ingestion of DAR compared with water, while ingestion of LIR showed similar glucose concentrations as ingestion of water. Insulin AUC was higher after ingestion of DAR compared with water, and both coffees raised insulin concentrations and reduced ISI compared with water, with no difference between the two coffees. CONCLUSION Two coffees with different CGA contents did not differentially affect glucose or insulin responses during an OGTT, but both increased the insulin response compared with water.
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Affiliation(s)
- Elin Rakvaag
- Institute for Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | - Lars Ove Dragsted
- Institute for Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark.
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29
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Discrimination between Arabica and Robusta Coffees Using Hydrosoluble Compounds: Is the Efficiency of the Parameters Dependent on the Roast Degree? BEVERAGES 2015. [DOI: 10.3390/beverages1030127] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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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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Vasilescu I, Eremia SAV, Penu R, Albu C, Radoi A, Litescu SC, Radu GL. Disposable dual sensor array for simultaneous determination of chlorogenic acid and caffeine from coffee. RSC Adv 2015. [DOI: 10.1039/c4ra14464c] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Schematic representation of the developed disposable dual sensor array.
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Affiliation(s)
- Ioana Vasilescu
- Centre of Bioanalysis
- National Institute of Research and Development for Biological Sciences
- 060031 Bucharest
- Romania
| | - Sandra A. V. Eremia
- Centre of Bioanalysis
- National Institute of Research and Development for Biological Sciences
- 060031 Bucharest
- Romania
| | - Ramona Penu
- Centre of Bioanalysis
- National Institute of Research and Development for Biological Sciences
- 060031 Bucharest
- Romania
| | - Camelia Albu
- Centre of Bioanalysis
- National Institute of Research and Development for Biological Sciences
- 060031 Bucharest
- Romania
| | - Antonio Radoi
- National Institute for Research and Development in Microtechnology (IMT-Bucharest)
- 077190 Bucharest
- Romania
| | - Simona C. Litescu
- Centre of Bioanalysis
- National Institute of Research and Development for Biological Sciences
- 060031 Bucharest
- Romania
| | - Gabriel-Lucian Radu
- Centre of Bioanalysis
- National Institute of Research and Development for Biological Sciences
- 060031 Bucharest
- Romania
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32
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Liang N, Kitts DD. Antioxidant property of coffee components: assessment of methods that define mechanisms of action. Molecules 2014; 19:19180-208. [PMID: 25415479 PMCID: PMC6270823 DOI: 10.3390/molecules191119180] [Citation(s) in RCA: 250] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2014] [Revised: 11/04/2014] [Accepted: 11/04/2014] [Indexed: 02/08/2023] Open
Abstract
Coffee is a rich source of dietary antioxidants, and this property, coupled with the fact that coffee is one of the world's most popular beverages, has led to the understanding that coffee is a major contributor to dietary antioxidant intake. Brewed coffee is a complex food matrix with numerous phytochemical components that have antioxidant activity capable of scavenging free radicals, donating hydrogen and electrons, providing reducing activity and also acting as metal ion pro-oxidant chelators. More recent studies have shown that coffee components can trigger tissue antioxidant gene expression and protect against gastrointestinal oxidative stress. This paper will describe different in vitro, cell-free and cell-based assays that both characterize and compare the antioxidant capacity and mechanism of action of coffee and its bioactive constituents. Moreover, evidence of cellular antioxidant activity and correlated specific genomic events induced by coffee components, which are relevant to antioxidant function in both animal and human studies, will be discussed.
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Affiliation(s)
- Ningjian Liang
- Food, Nutrition and Health, Faculty of Land and Food Systems, the University of British Columbia 2205 East Mall, Vancouver, BC V6T-1Z4, Canada.
| | - David D Kitts
- Food, Nutrition and Health, Faculty of Land and Food Systems, the University of British Columbia 2205 East Mall, Vancouver, BC V6T-1Z4, Canada.
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33
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Riedel A, Hochkogler CM, Lang R, Bytof G, Lantz I, Hofmann T, Somoza V. N-methylpyridinium, a degradation product of trigonelline upon coffee roasting, stimulates respiratory activity and promotes glucose utilization in HepG2 cells. Food Funct 2014; 5:454-62. [PMID: 24448391 DOI: 10.1039/c3fo60320b] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
N-Methylpyridinium (NMP) is a thermal degradation product of trigonelline formed upon coffee roasting and hypothesized to exert several health benefits in humans. Since for trigonelline evidence for hypoglycemic effects exists, we examined whether NMP also affects mechanisms of glucose utilization and cellular energy formation. For this purpose, the impact of trigonelline and NMP on respiratory activity, extracellular acidification, cellular adenosine nucleotides, energy supply from fatty acids and glucose as well as thermogenesis in HepG2 cells was analyzed. A 24 hour incubation with nanomolar concentrations of NMP enhanced oxygen consumption rates, resulting in increased ATP levels. Glucose was identified as the prevalent energy substrate as its uptake was augmented up to 18.1% ± 7.44% by NMP at 0.09 μM, whereas the uptake of fatty acids decreased upon NMP treatment. Cellular glucose uptake was also stimulated by trigonelline administration; however, a shift to the anaerobic energy production pathway was monitored. Both pyridine derivatives induced thermogenesis, although trigonelline presumably promoted proton leaks, while NMP increased the concentration of the uncoupling protein-2. We provide evidence that both compounds appear to stimulate cellular energy metabolism in HepG2 cells. Human intervention studies are warranted to ensure these effects in vivo.
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Affiliation(s)
- Annett Riedel
- Department of Nutritional and Physiological Chemistry, University of Vienna, Althanstrasse 14 (UZAII) Room 2B578, A-1090 Vienna, Austria.
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34
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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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35
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Zhao D, Shah NP. Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk–tea beverage. Food Chem 2014; 158:262-9. [DOI: 10.1016/j.foodchem.2014.02.119] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2013] [Revised: 02/06/2014] [Accepted: 02/19/2014] [Indexed: 02/06/2023]
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36
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Belguidoum K, Amira-Guebailia H, Boulmokh Y, Houache O. HPLC coupled to UV–vis detection for quantitative determination of phenolic compounds and caffeine in different brands of coffee in the Algerian market. J Taiwan Inst Chem Eng 2014. [DOI: 10.1016/j.jtice.2014.03.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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Caprioli G, Cortese M, Maggi F, Minnetti C, Odello L, Sagratini G, Vittori S. Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: the influence of espresso machines and coffee cultivars. Int J Food Sci Nutr 2014; 65:465-9. [PMID: 24467514 DOI: 10.3109/09637486.2013.873890] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Caffeine, trigonelline and nicotinic acid are important bioactive constituents of coffee. In this work, the combination of different water temperatures and pressures in the settings of the espresso coffee (EC) machine was evaluated, to assess how these factors influence how effectively caffeine, trigonelline and nicotinic acid are extracted from both Arabica and Robusta samples. The proposed analytical method, based on a high performance liquid chromatography (HPLC) system coupled to a variable wavelength detector (VWD), showed good linearity (R²> 0.9985) and good recoveries (71-92%); after validation for three monitored compounds, the method was used to analyze 20 commercial samples. The combination of a temperature of 92 °C and pressure at 7 or 9 bar seems to be the ideal setting for the most efficient extraction of these compounds and consequently for their intake; the compound extracted in the greatest quantity was caffeine, which was in the range of 116.87-199.68 mg in a 25 ml cup of coffee.
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38
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Ludwig IA, Clifford MN, Lean MEJ, Ashihara H, Crozier A. Coffee: biochemistry and potential impact on health. Food Funct 2014; 5:1695-717. [DOI: 10.1039/c4fo00042k] [Citation(s) in RCA: 301] [Impact Index Per Article: 30.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This article reviews the diversity of compounds found in coffee beans, the effect of roasting and the potential impact of coffee beverage on health.
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Affiliation(s)
- Iziar A. Ludwig
- Plant Products and Human Nutrition Group
- North Laboratory
- School of Medicine
- College of Medical
- Veterinary and Life Sciences
| | | | - Michael E. J. Lean
- University of Glasgow College of Medical
- Veterinary and Life Sciences
- Glasgow G31 2ER, UK
| | - Hiroshi Ashihara
- Department of Biological Sciences
- Ochanomizu University
- Tokyo 112-8610, Japan
| | - Alan Crozier
- Plant Products and Human Nutrition Group
- North Laboratory
- School of Medicine
- College of Medical
- Veterinary and Life Sciences
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39
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Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2013.09.002] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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40
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Tfouni SAV, Carreiro LB, Teles CRA, Furlani RPZ, Cipolli KMVAB, Camargo MCR. Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12361] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Silvia A. V. Tfouni
- Food Science and Quality Center; Institute of Food Technology - ITAL; Av Brasil 2880 13070-178 Campinas SP Brazil
| | - Larissa B. Carreiro
- Food Science and Quality Center; Institute of Food Technology - ITAL; Av Brasil 2880 13070-178 Campinas SP Brazil
| | - Camila R. A. Teles
- Food Science and Quality Center; Institute of Food Technology - ITAL; Av Brasil 2880 13070-178 Campinas SP Brazil
| | - Regina P. Z. Furlani
- Food Science and Quality Center; Institute of Food Technology - ITAL; Av Brasil 2880 13070-178 Campinas SP Brazil
| | - Katia M. V. A. B. Cipolli
- Food Science and Quality Center; Institute of Food Technology - ITAL; Av Brasil 2880 13070-178 Campinas SP Brazil
| | - Mônica C. R. Camargo
- Food Science and Quality Center; Institute of Food Technology - ITAL; Av Brasil 2880 13070-178 Campinas SP Brazil
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41
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Kreuml MTL, Majchrzak D, Ploederl B, Koenig J. Changes in sensory quality characteristics of coffee during storage. Food Sci Nutr 2013; 1:267-72. [PMID: 24804030 PMCID: PMC3951592 DOI: 10.1002/fsn3.35] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2013] [Revised: 03/13/2013] [Accepted: 03/20/2013] [Indexed: 11/11/2022] Open
Abstract
How long can roasted coffee beans be stored, without reducing the typical coffee flavor which is mainly responsible for consumers' enjoyment? In Austria, most coffee packages have a best-before date between 12 and 24 months, but it is not regulated by law. Therefore, there is the need to evaluate changes in sensory qualities of coffee beverages prepared from stored coffee beans. For preparation of the coffee beverages, the paper filter method was used. In the quantitative descriptive analysis (QDA) 10 trained assessors evaluated the intensity of 30 coffee attributes after roasting at the 9th and 18th month of storage, respectively. The sensory evaluation results showed reduction in the sensory qualities of coffee beverages after 9 months storage of roasted coffee beans. The positive associated odor and flavor attributes decreased in their intensity, whereas the negative associated odor and flavor attributes increased significantly (P < 0.05). After 18 months of storage, the rancid odor and flavor which indicate oxidation processes were even considerably perceivable. Consequently, we can assume that changes in sensory quality characteristics of roasted and vacuum-packed coffee beans during storage are possible.
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Affiliation(s)
- Michaela T L Kreuml
- Department of Nutritional Sciences, University of Vienna Althanstraße 14, Vienna, 1090, Austria
| | - Dorota Majchrzak
- Department of Nutritional Sciences, University of Vienna Althanstraße 14, Vienna, 1090, Austria
| | - Bettina Ploederl
- Department of Nutritional Sciences, University of Vienna Althanstraße 14, Vienna, 1090, Austria
| | - Juergen Koenig
- Department of Nutritional Sciences, University of Vienna Althanstraße 14, Vienna, 1090, Austria
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42
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Nguyen TNH, Byun SY. Combined changes of process conditions improved aromatic properties of Vietnamese Robusta. BIOTECHNOL BIOPROC E 2013. [DOI: 10.1007/s12257-012-0389-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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43
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Nunes FM, Cruz ACS, Coimbra MA. Insight into the mechanism of coffee melanoidin formation using modified "in bean" models. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8710-8719. [PMID: 22880950 DOI: 10.1021/jf301527e] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
To study the mechanism of coffee melanoidin formation, green coffee beans were prepared by (1) removal of the hot water extractable components (WECoffee); (2) direct incorporation of sucrose (SucCoffee); and (3) direct incorporation of type II arabinogalactan-proteins (AGPCoffee). As a control of sucrose and AGP incorporation, lyophilized green coffee beans were also immersed in water (control). The original coffee and the four modified "in bean" coffee models were roasted and their chemical characteristics compared. The formation of material not identified as carbohydrates or protein, usually referred to as "unknown material" and related to melanoidins, and the development of the brown color during coffee roasting have distinct origins. Therefore, a new parameter for coffee melanoidin evaluation, named the "melanoidin browning index" (MBI), was introduced to handle simultaneously the two concepts. Sucrose is important for the formation of colored structures but not to the formation of "unknown material". Type II AGPs also increase the brown color of the melanoidins, but did not increase the amount of "unknown material". The green coffee hot water extractable components are essential for coffee melanoidin formation during roasting. The cell wall material was able to generate a large amount of "unknown material". The galactomannans modified by the roasting and the melanoidin populations enriched in galactomannans accounted for 47% of the high molecular weight brown color material, showing that these polysaccharides are very relevant for coffee melanoidin formation.
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Affiliation(s)
- Fernando M Nunes
- CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal.
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44
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Wei F, Furihata K, Koda M, Hu F, Miyakawa T, Tanokura M. Roasting process of coffee beans as studied by nuclear magnetic resonance: time course of changes in composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1005-1012. [PMID: 22224944 DOI: 10.1021/jf205315r] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In this paper, we report a (1)H and (13)C nuclear magnetic resonance (NMR)-based comprehensive analysis of coffee bean extracts of different degrees of roast. The roasting process of coffee bean extracts was chemically characterized using detailed signal assignment information coupled with multivariate data analysis. A total of 30 NMR-visible components of coffee bean extracts were monitored simultaneously as a function of the roasting duration. During roasting, components such as sucrose and chlorogenic acids were degraded and components such as quinic acids, N-methylpyridinium, and water-soluble polysaccharides were formed. Caffeine and myo-inositol were relatively thermally stable. Multivariate data analysis indicated that some components such as sucrose, chlorogenic acids, quinic acids, and polysaccharides could serve as chemical markers during coffee bean roasting. The present composition-based quality analysis provides an excellent holistic method and suggests useful chemical markers to control and characterize the coffee-roasting process.
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Affiliation(s)
- Feifei Wei
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
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45
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Tfouni SAV, Serrate CS, Carreiro LB, Camargo MCR, Teles CRA, Cipolli KMVAB, Furlani RPZ. Effect of roasting on chlorogenic acids, caffeine and polycyclic aromatic hydrocarbons levels in two Coffea cultivars: Coffea arabica cv. Catuaí Amarelo IAC-62 and Coffea canephora cv. Apoatã IAC-2258. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02854.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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46
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Hečimović I, Belščak-Cvitanović A, Horžić D, Komes D. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chem 2011; 129:991-1000. [PMID: 25212328 DOI: 10.1016/j.foodchem.2011.05.059] [Citation(s) in RCA: 154] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2011] [Revised: 03/28/2011] [Accepted: 05/11/2011] [Indexed: 11/18/2022]
Abstract
The bioactive composition of coffee, as one of the most popular beverages in the world, has attracted interest as a potential source of beneficial bioactive compounds, especially polyphenols and caffeine. Since the content of these compounds is affected by the processing conditions, the objective of this study was to determine the content of polyphenolic compounds and caffeine in four different coffee varieties: Minas and Cioccolatato (Coffea arabica), and Cherry and Vietnam (Coffea canephora syn. Coffea robusta), roasted by three varying degrees (light, medium and dark). The content of the polyphenolic compounds and the antioxidant capacity of coffees were determined using UV/Vis spectrophotometric methods, while the content of chlorogenic acid derivatives was determined using HPLC analysis. The caffeine content was determined by means of two spectrophotometric methods, as well as HPLC analysis. Additionally, raw caffeine was also obtained by an isolation procedure with chloroform. Cherry coffee, a variety of C. canephora exhibited the highest overall content of total phenols (42.37mg GAE/g), followed by Minas coffee, while Cioccolatato contained the lowest TPC (33.12mg GAE/g). Cherry coffee also exhibited the highest content of individual classes of polyphenols (flavan-3-ols, procyanidins and tannins), while the highest content of chlorogenic acid (CQA) derivatives was determined in Minas and Cioccolatato coffees (C. arabica). The highest content of total and individual polyphenolic compounds was determined in coffees roasted in both light and medium roasting conditions, which was also observed for the content of CQA derivatives and antioxidant capacity of roasted coffees. The highest caffeine content in the coffee samples was determined by employing the HPLC analysis (0.06-2.55%). Light roasted Cherry coffee contained the highest overall content of caffeine among all coffees, which exhibited a decrease with intensified roasting.
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Affiliation(s)
- Ivana Hečimović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Ana Belščak-Cvitanović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Dunja Horžić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Draženka Komes
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
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47
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Alves RC, Costa ASG, Jerez M, Casal S, Sineiro J, Núñez MJ, Oliveira B. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: influence of technological factors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12221-12229. [PMID: 21070017 DOI: 10.1021/jf1031229] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The influence of technological factors (decaffeination, brew volume, coffee species, and roast degree) on antiradical activity and phenolics content of espresso coffee is described. The screenings of phenolics profile and other compounds (caffeine and trigonelline), as well as the quantification of hydroxymethylfurfural, were performed by LC-DAD-ESI-MS. Significantly lower (p < 0.05) scavenging activities and phenolics contents were found in decaffeinated espressos when compared with regular ones (32 vs 38% and 324 vs 410 mg/30 mL cup, respectively). A long espresso (70 mL) offers more than twice the phenolics amount of a short one (20 mL). Robusta brews showed higher (p < 0.05) antiradical activity and phenolic contents than arabica ones, for all roast degrees (light, medium, and dark). No significant differences (p > 0.05) were observed for scavenging activities of differently roasted robusta brews, whereas an increase in medium-dark brews was observed for arabica samples. Total phenolics in robusta espressos decreased (p < 0.05) with the increase of roast degree, but no significant differences (p > 0.05) were found between arabica espressos from different roasts. By LC-DAD-ESI-MS, 23 hydroxycinnamic derivatives were found, including chlorogenic acids, lactones, and cinnamoyl-amino acid conjugates. The amount of each compound was differently affected by species and roast. Robusta brews presented superior levels of caffeine and chlorogenic acids, whereas arabica ones contained more trigonelline. Hydroxymethylfurfural contents in the brew (30 mL) varied from 2.60 to 0.84 mg for light- and dark-roasted arabicas and from 1.29 to 0.68 mg for light- and dark-roasted robustas, respectively.
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Affiliation(s)
- Rita C Alves
- REQUIMTE/Department of Bromatology, Faculty of Pharmacy, University of Porto, Rua Aníbal Cunha 164, 4099-030 Porto, Portugal
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48
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Belay A. Measurement of integrated absorption cross-section, oscillator strength and number density of caffeine in coffee beans by integrated absorption coefficient technique. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.12.052] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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49
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Zou J, Zhang H, Ding M, Shang Z. Large Phase Ratio Spontaneous Extraction Followed by GC–MS for the Determination of Caffeine in Beverages. Chromatographia 2009. [DOI: 10.1365/s10337-009-1433-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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50
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Perrone D, Donangelo CM, Farah A. Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography–mass spectrometry. Food Chem 2008; 110:1030-5. [PMID: 26047298 DOI: 10.1016/j.foodchem.2008.03.012] [Citation(s) in RCA: 122] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2007] [Revised: 02/18/2008] [Accepted: 03/04/2008] [Indexed: 11/27/2022]
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