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Pokharel S, Pandey GR, Shrestha A, Shrestha R, Tiwari D, Khanal BC, Silwal S. Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal. ScientificWorldJournal 2023; 2023:7744647. [PMID: 37964891 PMCID: PMC10643033 DOI: 10.1155/2023/7744647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 10/18/2023] [Accepted: 10/25/2023] [Indexed: 11/16/2023] Open
Abstract
Coffee is the most popular beverage containing numerous phytochemical components that have antioxidant activity capable of scavenging free radicals. Antioxidant and phenolic contents have considerable benefits for human health. The aim of this study was the molecular identification of 9 coffee samples from the Nepal Agricultural Research Council, Lalitpur, Nepal, and the determination of the antioxidant activity and total phenolic content of green and roasted coffee beans. Molecular identification was performed using ITS-specific PCR followed by sequencing and phylogenetic tree construction using the maximum parsimony method. The DPPH assay was used to determine the antioxidant activity, and the Folin-Ciocalteu (F-C) assay was used to determine the total phenolic content. All the samples belonged to the taxa Coffea arabica. The antioxidant activity in roasted beans varied from 2.49 to 4.62 AAE mg/g and from 1.4 to 3.9 AAE mg/g in green beans. The total phenolic content varied from 2.58 to 3.38 GAE mg/g and from 4.16 to 5.36 GAE mg/g for the roasted beans and green beans, respectively. The data revealed that the highest antioxidant content (4.62 AAE mg/g) was found in roasted coffee and that the highest phenolic content (5.36 GAE mg/g) was found in green coffee. The study concludes that roasting increases the antioxidant activity but decreases the phenolic content of coffee.
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Affiliation(s)
- Shreejan Pokharel
- National Biotechnology Research Center, Nepal Agricultural Research Council, Lalitpur 44700, Nepal
| | - Gyanu Raj Pandey
- Shubham Biotech Nepal Pvt. Ltd., Bharatpur-29, Chitwan 44200, Nepal
| | - Asmita Shrestha
- Shubham Biotech Nepal Pvt. Ltd., Bharatpur-29, Chitwan 44200, Nepal
| | | | - Dinesh Tiwari
- Shubham Biotech Nepal Pvt. Ltd., Bharatpur-29, Chitwan 44200, Nepal
| | - Bignya Chandra Khanal
- National Biotechnology Research Center, Nepal Agricultural Research Council, Lalitpur 44700, Nepal
| | - Sudip Silwal
- Shubham Biotech Nepal Pvt. Ltd., Bharatpur-29, Chitwan 44200, Nepal
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Worku Wondimkun Y, Admassu Emire S, Fikre Teferra T, Stoecker B, Berhanu Esho T. Influence of genotype and processing on bioactive compounds of Ethiopian specialty Arabica coffee. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2147540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Yishak Worku Wondimkun
- School of Chemical and Bio-Engineering, Addis Ababa University, Addis Ababa, Ethiopia
- School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia
| | | | - Tadesse Fikre Teferra
- School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia
| | - Barabara Stoecker
- Department of Nutritional Sciences, Oklahoma State University, Stillwater, OK, USA
| | - Tarekegn Berhanu Esho
- Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
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Zeru AE, Hassen A, Apostolides Z, Tjelele J. Relationships between Agronomic Traits of Moringa Accessions and In Vitro Gas Production Characteristics of a Test Feed Incubated with or without Moringa Plant Leaf Extracts. PLANTS (BASEL, SWITZERLAND) 2022; 11:2901. [PMID: 36365354 PMCID: PMC9654707 DOI: 10.3390/plants11212901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/21/2022] [Accepted: 10/24/2022] [Indexed: 06/16/2023]
Abstract
The use of medicinal plants and their extracts has recently attracted the attention of many researchers as a methane (CH4) mitigation strategy. This study evaluated the relationship of agronomic traits of Moringa accessions with in vitro gas production measurements and feed digestibility from ruminants. Twelve Moringa accessions were grown at the Roodeplaat experimental site of the Agricultural Research Council in Pretoria, South Africa. Agronomic traits, such as seedling survival rate, leaf yield, canopy and stem diameter, plant height, number of primary branches, plant vigor, greenness, chlorosis, disease and pest incidences were recorded. The leaves were harvested in the fifth month after transplanting to the field. Freeze-dried leaves were extracted with methanol, and their total phenolic and total flavonoid contents were determined. The extract was applied at a dose of 50 mg/kg of dry matter (DM) feed for in vitro gas production studies. Most of the growth and agronomic traits, i.e., seedling survival rate, leaf yield, canopy diameter, plant height, number of primary branches, the score of plant vigor, and greenness, total phenolics and flavonoids were significantly different among the accessions except for stem diameter and chlorosis score. All accession leaf extracts significantly reduced the total gas and CH4 production compared with the control with equal or higher in vitro organic matter digestibility. Higher CH4 inhibition was obtained in Moringa oleifera (M. oleifera) A3 (28.4%) and A11 (29.1%), whereas a lower inhibition was recorded in A1 (17.9%) and A2 (18.2%). The total phenolic (0.62) and total flavonoid (0.71) contents as well as most agronomic traits of the accessions were positively correlated with the CH4 inhibition potential of the accessions. Moringa oleifera accessions A3, A8 and A11 resulted in higher in vitro CH4 inhibition potential and improved organic matter digestibility of the feed with equal or higher adaptability performances in the field. Thus, there is a possibility of selecting Moringa accessions for higher antimethanogenic activity without compromising the feed digestibility by selecting for higher total phenolics, total flavonoids and agronomic performances traits. There is a need for further study to determine the long-term adaptability of promising accessions in the study area with concurrent antimethanogenesis efficacy when used in the diet of ruminant animals.
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Affiliation(s)
- Addisu Endalew Zeru
- Department of Animal Science, University of Pretoria, Pretoria 0002, South Africa
| | - Abubeker Hassen
- Department of Animal Science, University of Pretoria, Pretoria 0002, South Africa
| | - Zeno Apostolides
- Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Pretoria 0002, South Africa
| | - Julius Tjelele
- Range and Forage Sciences, Agricultural Research Council, Pretoria 0002, South Africa
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Zeru AE, Hassen A, Apostolides Z, Tjelele J. Screening of Candidate Bioactive Secondary Plant Metabolite Ion-Features from Moringa oleifera Accessions Associated with High and Low Enteric Methane Inhibition from Ruminants. Metabolites 2022; 12:501. [PMID: 35736433 PMCID: PMC9229087 DOI: 10.3390/metabo12060501] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/04/2022] [Accepted: 05/11/2022] [Indexed: 01/16/2023] Open
Abstract
This study evaluated the relationship of secondary bioactive plant metabolite ion-features (MIFs) of Moringa oleifera accessions with antimethanogenesis to identify potential MIFs that were responsible for high and low methane inhibition from ruminants. Plant extracts from 12 Moringa accessions were evaluated at a 50 mg/kg DM feed for gas production and methane inhibition. Subsequently, the accessions were classified into low and high enteric methane inhibition groups. Four of twelve accessions (two the lowest and two the highest methane inhibitors), were used to characterize them in terms of MIFs. A total of 24 samples (12 from lower and 12 from higher methane inhibitors) were selected according to their methane inhibition potential, which ranged from 18% to 29%. Ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) and untargeted metabolomics with univariate and multivariate statistical analysis with MetaboAnalyst were used in the study. Although 86 MIFs showed (p < 0.05) variation between higher and lower methane inhibition groups and lay within the detection ranges of the UPLC-MS column, only 14 were significant with the volcano plot. However, Bonferroni correction reduced the candidate MIFs to 10, and their R2-value with methane production ranged from 0.39 to 0.64. Eventually, MIFs 4.44_609.1462 and MIF 4.53_433.1112 were identified as bioactive MIFs associated with higher methane inhibition, whereas MIF 9.06_443.2317 and 15.00_487.2319 were associated with lower methane inhibition with no significant effect on in vitro organic matter digestibility of the feed. These MIFs could be used by plant breeders as potential markers to develop new M. oleifera varieties with high methane inhibition characteristics. However, further investigation on identifying the name, structure, and detailed biological activities of these bioactive metabolites needs to be carried out for future standardization, commercialization, and application as dietary methane mitigation additives.
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Affiliation(s)
- Addisu Endalew Zeru
- Department of Animal Science, University of Pretoria, Pretoria 0002, South Africa;
| | - Abubeker Hassen
- Department of Animal Science, University of Pretoria, Pretoria 0002, South Africa;
| | - Zeno Apostolides
- Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Pretoria 0002, South Africa;
| | - Julius Tjelele
- Range and Forage Sciences, Agricultural Research Council (ARC), Pretoria 0002, South Africa;
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Pereira JPC, Pereira FAC, Pimenta CJ. Benefits of coffee consumption for human health: an overview. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220111151531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Coffee is one of the most consumed beverages worldwide and is popular for its characteristic flavor and rich organoleptic properties.
Aim:
Based on published articles, the aims of this review are i) study the association between
coffee consumption and benefits to human health; ii) the effects of coffee consumption on
some pathologies; and iii) provide a description of coffee’s bioactive compounds.
Discussion:
Coffee presents bioactive compounds, which include phenolic compounds, especially chlorogenic acid (caffeoylquinic acid), trigonelline, and diterpenes, such as cafestol and
kahweol. These compounds are related to the beneficial effects for human health, including
high antioxidant activity, antimutagenic activity, hepatoprotective action, reduced incidence of
type 2 diabetes mellitus, reduced risk of cardiovascular diseases, decreased incidence of inflammatory diseases, reduced menopausal symptoms, and others. Coffee’s bioactive compounds are caffeine, chlorogenic acid, trigonelline, cafestol and kahweol, which are closely related to coffee’s beneficial effects.
Conclusion:
The present review clarified that the benefits of moderate coffee consumption
outweigh the associated risks.
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Affiliation(s)
| | | | - Carlos José Pimenta
- Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG, Brazil
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Prediction of a wide range of compounds concentration in raw coffee beans using NIRS, PLS and variable selection. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107967] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Zuo G, Kim HY, Guillen Quispe YN, Wang Z, Kim KH, Gonzales Arce PH, Lim SS. Valeriana rigida Ruiz & Pav. Root Extract: A New Source of Caffeoylquinic Acids with Antioxidant and Aldose Reductase Inhibitory Activities. Foods 2021; 10:1079. [PMID: 34068163 PMCID: PMC8152971 DOI: 10.3390/foods10051079] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/10/2021] [Accepted: 05/11/2021] [Indexed: 11/21/2022] Open
Abstract
Valeriana rigida Ruiz & Pav. (V. rigida) has long been used as a herbal medicine in Peru; however, its phytochemicals and pharmacology need to be scientifically explored. In this study, we combined the offline 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH)-/ultrafiltration-high-performance liquid chromatography (HPLC) and high-speed counter-current chromatography (HSCCC)/pH-zone-refining counter-current chromatography (pH-zone-refining CCC) to screen and separate the antioxidants and aldose reductase (AR) inhibitors from the 70% MeOH extract of V. rigida, which exhibited remarkable antioxidant and AR inhibitory activities. Seven compounds were initially screened as target compounds exhibiting dual antioxidant and AR inhibitory activities using DPPH-/ultrafiltration-HPLC, which guided the subsequent pH-zone-refining CCC and HSCCC separations of these target compounds, namely 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 3,4-O-di-caffeoylquinic acid, 3,5-O-di-caffeoylquinic acid, 4,5-O-di-caffeoylquinic acid, and 3,4,5-O-tri-caffeoylquinic acid. These compounds are identified for the first time in V. rigida and exhibited remarkable antioxidant and AR inhibitory activities. The results demonstrate that the method established in this study can be used to efficiently screen and separate the antioxidants and AR inhibitors from natural products and, particularly, the root extract of V. rigida is a new source of caffeoylquinic acids with antioxidant and AR inhibitory activities, and it can be used as a potential functional food ingredient for diabetes.
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Affiliation(s)
- Guanglei Zuo
- Department of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Korea; (G.Z.); (H.-Y.K.); (Y.N.G.Q.); (K.-H.K.)
| | - Hyun-Yong Kim
- Department of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Korea; (G.Z.); (H.-Y.K.); (Y.N.G.Q.); (K.-H.K.)
| | - Yanymee N. Guillen Quispe
- Department of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Korea; (G.Z.); (H.-Y.K.); (Y.N.G.Q.); (K.-H.K.)
- Department of Molecular Medicine and Biopharmaceutical Sciences, Graduate School of Convergence Science and Technology, Seoul National University, Seoul 151742, Korea
| | - Zhiqiang Wang
- College of Public Health, Hebei University, Baoding 071002, China;
| | - Kang-Hyuk Kim
- Department of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Korea; (G.Z.); (H.-Y.K.); (Y.N.G.Q.); (K.-H.K.)
| | - Paul H. Gonzales Arce
- Laboratorio de Florística, Departamento de Dicotiledóneas, Museo de Historia Natural–Universidad Nacional Mayor de San Marcos, Avenida Arenales 1256, Lima 14-0434, Peru;
| | - Soon-Sung Lim
- Department of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Korea; (G.Z.); (H.-Y.K.); (Y.N.G.Q.); (K.-H.K.)
- Institute of Korean Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Korea
- Institute of Natural Medicine, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Korea
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Faria WCS, Petry FC, De Barros WM, Moura WDM, Conceição ECD, Bragagnolo N. Effect of solid-liquid extraction on the bioactive content and reducing capacity of the green coffee fruit. SEP SCI TECHNOL 2021. [DOI: 10.1080/01496395.2020.1774607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Wanessa Costa Silva Faria
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Fabiane Cristina Petry
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Wander Miguel De Barros
- Faculty of Food Engineering, Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Cuiabá, Brazil
| | | | - Edemilson Cardoso da Conceição
- Laboratory of Research, Development and Innovation of Bioproducts, Faculty of Pharmacy, Federal University Goiás (UFG), Goiânia, Brazil
| | - Neura Bragagnolo
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
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Phytochemical profile of different anatomical parts of jambu (Acmella oleracea (L.) R.K. Jansen): A comparison between hydroponic and conventional cultivation using PCA and cluster analysis. Food Chem 2020; 332:127393. [DOI: 10.1016/j.foodchem.2020.127393] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 05/04/2020] [Accepted: 06/18/2020] [Indexed: 01/17/2023]
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Antioxidant efficacy and in silico toxicity prediction of free and spray-dried extracts of green Arabica and Robusta coffee fruits and their application in edible oil. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106004] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Hydroxycinnamoyl Amino Acids Conjugates: A Chiral Pool to Distinguish Commercially Exploited Coffea spp. Molecules 2020; 25:molecules25071704. [PMID: 32276402 PMCID: PMC7180836 DOI: 10.3390/molecules25071704] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 03/29/2020] [Accepted: 04/03/2020] [Indexed: 11/21/2022] Open
Abstract
The synthesis of five hydroxycinnamoyl amides (HCAs) was accomplished and their identification and quantification in the green coffee bean samples of Coffeaarabica, Coffeacanephora, and Coffealiberica was performed. The HCAs p-coumaroyl-N-tyrosine 1b, caffeoyl-N-phenylalanine 2b, caffeoyl-N-tyrosine 3b, and p-coumaroyl-N-tryptophan 4b were characteristic of the C. canephora species while caffeoyl-N-tryptophan 5b was present in both C. canephora and C. arabica, but with higher content in C. canephora. The HCAs presence was also analyzed in C. liberica for the first time and none of the targeted compounds was found, indicating that this species is very similar to C. arabica species. Between C. canephora samples from various origins, significant differences were observed regarding the presence of all the HCAs, with C. canephora from Tanzania containing all five derivatives.
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Silva Faria WC, da Conceição EC, Moura WDM, Barros WMD, Converti A, Bragagnolo N. Design and evaluation of microencapsulated systems containing extract of whole green coffee fruit rich in phenolic acids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105437] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Foudah AI, Alam P, Abdel-Kader MS, Shakeel F, Alqasoumi SI, Salkini AM, Yusufoglu HS. High-performance thin-layer chromatographic determination of trigonelline content in various extracts and different varieties of some commercial coffees available in the Saudi Arabian market. JPC-J PLANAR CHROMAT 2020. [DOI: 10.1007/s00764-019-00010-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Peerapen P, Thongboonkerd V. Protective roles of trigonelline against oxalate-induced epithelial-to-mesenchymal transition in renal tubular epithelial cells: An in vitro study. Food Chem Toxicol 2020; 135:110915. [DOI: 10.1016/j.fct.2019.110915] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 10/22/2019] [Accepted: 10/23/2019] [Indexed: 02/06/2023]
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Higashi Y. Coffee and Endothelial Function: A Coffee Paradox? Nutrients 2019; 11:nu11092104. [PMID: 31487926 PMCID: PMC6770186 DOI: 10.3390/nu11092104] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 08/28/2019] [Accepted: 09/01/2019] [Indexed: 02/07/2023] Open
Abstract
Coffee is a popular beverage throughout the world. Coffee contains various chemical compounds (e.g., caffeine, chlorogenic acids, hydroxyhydroquinone, kahweol, cafestol, and complex chemical mixtures). Caffeine is also the most widely consumed pharmacological substance in the world and is included in various beverages (e.g., coffee, tea, soft drinks, and energy drinks), products containing chocolate, and drugs. The effects of coffee and caffeine on cardiovascular diseases remain controversial. It is well known that there are J-curve-type or U-curve-type associations of coffee consumption with cardiovascular events including myocardial infarction and stroke. However, there is little information on the direct and indirect effects of coffee consumption on endothelial function in humans. It is likely that the coffee paradox or caffeine paradox exists the association of coffee intake with cardiovascular diseases, cardiovascular outcomes, and endothelial function. This review focusses on the effects of coffee and caffeine on endothelial function from molecular mechanisms to clinical perspectives.
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Affiliation(s)
- Yukihito Higashi
- Department of Cardiovascular Regeneration and Medicine, Research Institute for Radiation Biology and Medicine, Hiroshima University, 1-2-3 Kasumi, Minami-ku, Hiroshima 734-8551, Japan.
- Division of Regeneration and Medicine, Medical Center for Translational and Clinical Research, Hiroshima University Hospital, Hiroshima 734-8551, Japan.
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Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction. Food Chem 2019; 281:261-268. [PMID: 30658756 DOI: 10.1016/j.foodchem.2018.12.061] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 12/08/2018] [Accepted: 12/11/2018] [Indexed: 11/22/2022]
Abstract
Green coffee extracted by pressurized liquid extraction (PLE) was found to undergo a roasting process similar to traditional roasting. Liquid chromatography-tandem mass spectrometry was used to investigate the chlorogenic acid (CGA) composition and profiling changes by PLE under different extraction conditions and showed almost identical generation and degradation of CGAs occurring during traditional coffee roasting. Compared with the traditional extraction of roasted coffee, optimized PLE coffee showed three- and two-fold higher antioxidant activity and total CGA contents, respectively. Composition diversity and the content of volatile compounds in PLE coffee were found to increase as the PLE temperature increased but were lower than those of traditionally roasted coffee. The sensory attributes of PLE coffee were also evaluated to have be associated with a profile change in the volatile compounds and non-volatile CGA compounds.
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Potential of alternative solvents to extract biologically active compounds from green coffee beans and its residue from the oil industry. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.02.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves. Food Chem 2018; 249:143-153. [DOI: 10.1016/j.foodchem.2017.12.073] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 12/01/2017] [Accepted: 12/20/2017] [Indexed: 02/08/2023]
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19
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Baeza G, Sarriá B, Bravo L, Mateos R. Exhaustive Qualitative LC-DAD-MS n Analysis of Arabica Green Coffee Beans: Cinnamoyl-glycosides and Cinnamoylshikimic Acids as New Polyphenols in Green Coffee. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9663-9674. [PMID: 27981846 DOI: 10.1021/acs.jafc.6b04022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Coffee is one of the most consumed beverages in the world, due to its unique aroma and stimulant properties. Although its health effects are controversial, moderate intake seems to be beneficial. The present work deals with the characterization and quantification of polyphenols and methylxanthines in four Arabica green coffee beans from different geographical origins. The antioxidant activity was also evaluated. Forty-three polyphenols (cinnamic acid, cinnamoyl-amide, 5 cinammoyl-glycosides, and 36 cinnamate esters) were identified using LC-MSn. Among these, cinnamate esters of six different chemical groups (including two dimethoxycinnamoylquinic acid isomers, three caffeoyl-feruloylquinic acid isomers, caffeoyl-sinapoylquinic acid, p-coumaroyl-feruloylquinic acid, two caffeoylshikimic acid isomers, and trimethoxycinnamoylshikimic acid) in addition to five isomers of cinnamoyl-glycosides called caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosic acid (CDOA) are described for the first time in Arabica green coffee beans. Moreover, 38 polyphenols (6-7% w/w) and 2 methylxanthines (1.3% w/w) were quantified by HPLC-DAD. Caffeoylquinic was the most abundant group of compounds (up to 85.5%) followed by dicaffeoylquinic and feruloylquinic acids (up to 8 and 7%, respectively) and the newly identified cinnamoyl-glycosides (CDOA) (up to 2.5%). Caffeine was the main methylxanthine (99.8%), with minimal amounts of theobromine (0.2%). African coffees (from Kenya and Ethiopia) showed higher polyphenolic content than American beans (from Brazil and Colombia), whereas methylxanthine contents varied randomly. Both phenols and methylxanthines contributed to the antioxidant capacity associated with green coffee, with a higher contribution of polyphenols. We conclude that green coffee represents an important source of polyphenols and methylxanthines, with high antioxidant capacity.
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Affiliation(s)
- Gema Baeza
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC) , C/Jose Antonio Novais 10, 28040 Madrid, Spain
| | - Beatriz Sarriá
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC) , C/Jose Antonio Novais 10, 28040 Madrid, Spain
| | - Laura Bravo
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC) , C/Jose Antonio Novais 10, 28040 Madrid, Spain
| | - Raquel Mateos
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC) , C/Jose Antonio Novais 10, 28040 Madrid, Spain
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Effects of Trigonelline, an Alkaloid Present in Coffee, on Diabetes-Induced Disorders in the Rat Skeletal System. Nutrients 2016; 8:133. [PMID: 26950142 PMCID: PMC4808862 DOI: 10.3390/nu8030133] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 02/11/2016] [Accepted: 02/23/2016] [Indexed: 12/11/2022] Open
Abstract
Diabetes increases bone fracture risk. Trigonelline, an alkaloid with potential antidiabetic activity, is present in considerable amounts in coffee. The aim of the study was to investigate the effects of trigonelline on experimental diabetes-induced disorders in the rat skeletal system. Effects of trigonelline (50 mg/kg p.o. daily for four weeks) were investigated in three-month-old female Wistar rats, which, two weeks before the start of trigonelline administration, received streptozotocin (60 mg/kg i.p.) or streptozotocin after nicotinamide (230 mg/kg i.p.). Serum bone turnover markers, bone mineralization, and mechanical properties were studied. Streptozotocin induced diabetes, with significant worsening of bone mineralization and bone mechanical properties. Streptozotocin after nicotinamide induced slight glycemia increases in first days of experiment only, however worsening of cancellous bone mechanical properties and decreased vertebral bone mineral density (BMD) were demonstrated. Trigonelline decreased bone mineralization and tended to worsen bone mechanical properties in streptozotocin-induced diabetic rats. In nicotinamide/streptozotocin-treated rats, trigonelline significantly increased BMD and tended to improve cancellous bone strength. Trigonelline differentially affected the skeletal system of rats with streptozotocin-induced metabolic disorders, intensifying the osteoporotic changes in streptozotocin-treated rats and favorably affecting bones in the non-hyperglycemic (nicotinamide/streptozotocin-treated) rats. The results indicate that, in certain conditions, trigonelline may damage bone.
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Priftis A, Stagos D, Konstantinopoulos K, Tsitsimpikou C, Spandidos DA, Tsatsakis AM, Tzatzarakis MN, Kouretas D. Comparison of antioxidant activity between green and roasted coffee beans using molecular methods. Mol Med Rep 2015; 12:7293-302. [PMID: 26458565 PMCID: PMC4626150 DOI: 10.3892/mmr.2015.4377] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Accepted: 09/28/2015] [Indexed: 12/19/2022] Open
Abstract
Coffee is one of the most popular and widely consumed beverages worldwide due to its pleasant taste and aroma. A number of studies have been performed to elucidate the possible beneficial effects of coffee consumption on human health and have shown that coffee exhibits potent antioxidant activity, which may be attributed mainly to its polyphenolic content. However, there is also evidence to suggest that coffee roasting (the procedure which turns green coffee beans to the dark, roasted ones from which the beverage derives) may alter the polyphenolic profile of the beans (e.g., via the Maillard reaction) and, concomitantly, their antioxidant activity. In the present study, the antioxidant activity of 13 coffee varieties was examined in both green and roasted coffee bean extracts using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-eth-ylbenzothiazoline-6-sulfonic acid) (ABTS•+) radical scavenging assays. In addition, 5 selected varieties were also examined for their protective effects against peroxyl and hydroxyl radical-induced DNA strand cleavage. Finally, C2C12 murine myoblasts were treated with non-cytotoxic concentrations of the most potent extract in order to examine its effects on the cellular redox status by measuring the glutathione (GSH) and reactive oxygen species (ROS) levels by flow cytometry. Our results revealed that, in 8 out of the 13 coffee varieties, roasting increased free radical scavenging activity as shown by DPPH and ABTS•+ assays. Moreover, we found that when one coffee variety was roasted for different amounts of time, the increase in the antioxidant activity depended on the roasting time. By contrast, in 5 varieties, roasting reduced the antioxidant activity. Similar differences between the roasted and green beans were also observed in the free radical-induced DNA strand cleavage assay. The observed differences in the antioxidant activity between the different coffee varieties may be attributed to their varying polyphenolic content and composition, as well as to the different molecules produced during roasting. In addition, in the cell culture assay, the tested coffee extract led to increased GSH levels in a dose-dependent manner, indicating the enhancement of cellular antioxidant mechanisms.
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Affiliation(s)
- Alexandros Priftis
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41221, Greece
| | - Dimitrios Stagos
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41221, Greece
| | | | - Christina Tsitsimpikou
- Department of Dangerous Substances, Mixtures and Articles, Directorate of Environment, General Chemical State Laboratory of Greece, Athens 11521, Greece
| | - Demetrios A Spandidos
- Laboratory of Clinical Virology, University of Crete, Medical School, Heraklion 71409, Greece
| | - Aristides M Tsatsakis
- Department of Forensic Sciences and Toxicology, Medical School, University of Crete, Heraklion 71003, Greece
| | - Manolis N Tzatzarakis
- Department of Forensic Sciences and Toxicology, Medical School, University of Crete, Heraklion 71003, Greece
| | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41221, Greece
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Dong W, Tan L, Zhao J, Hu R, Lu M. Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China. Molecules 2015; 20:16687-708. [PMID: 26389867 PMCID: PMC6332462 DOI: 10.3390/molecules200916687] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 08/26/2015] [Accepted: 09/02/2015] [Indexed: 12/02/2022] Open
Abstract
Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee beans of seven cultivars of Coffearobusta grown in Hainan Province, China. The chlorogenic acids, trigonelline, caffeine, total lipid, and total protein contents as well as color parameters were measured. Chemometric techniques, principal component analysis (PCA), hierarchical cluster analysis (HCA), and analysis of one-way variance (ANOVA) were performed on the complete data set to reveal chemical differences among all cultivars and identify markers characteristic of a particular botanical origin of the coffee. The major fatty acids of coffee were linoleic acid, palmitic acid, oleic acid, and arachic acid. Leucine (0.84 g/100 g DW), lysine (0.63 g/100 g DW), and arginine (0.61 g/100 g DW) were the predominant essential amino acids (EAAs) in the coffee samples. Seventy-nine volatile compounds were identified and semi-quantified by HS-SPME/GC-MS. PCA of the complete data matrix demonstrated that there were significant differences among all cultivars, HCA supported the results of PCA and achieved a satisfactory classification performance.
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Affiliation(s)
- Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| | - Jianping Zhao
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| | - Minquan Lu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
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