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Ghosh R, Zhao X, Vodovotz Y. Addition of Coffee Waste-Derived Plasticizer Improves Processability and Barrier Properties of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate)-Natural Rubber Bioplastic. Polymers (Basel) 2024; 16:2164. [PMID: 39125190 PMCID: PMC11314180 DOI: 10.3390/polym16152164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2024] [Revised: 07/23/2024] [Accepted: 07/27/2024] [Indexed: 08/12/2024] Open
Abstract
This study aimed to develop a value-added bio-based polymer product for food packaging. Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) is a promising bioplastic with limitations in processability and brittleness, which our group previously addressed by incorporating high-molecular-weight natural rubber (NR) compatibilized with peroxide and coagent. Yet, processability in an industrial setting proved difficult. Coffee oil epoxide (COE), a waste-derived plasticizer, was incorporated into the PHBV/NR/peroxide/coagent matrix via extrusion, and properties of resulting sheets were evaluated. COE incorporation significantly decreased the oxygen and water permeability of the PHBV/NR sheets. Maximum degradation temperature Tpeak (°C) increased by ~4.6 °C, and degree of crystallinity decreased by ~15.5% relative to pristine PHBV, indicating good thermal stability. Melting (Tm) and glass transition temperatures (Tg) of the PHBV/NR blend remained unchanged with COE incorporation. X-ray diffraction (XRD) revealed ~10.36% decrease in crystal size for the plasticized blend. Energy-dispersive X-ray analysis (EDAX) and scanning electron microscopy (SEM) confirmed good dispersion with no phase separation. The water uptake capacity of the plasticized blend was reduced by 61.02%, while surface contact angle measurements showed improved water resistance. The plasticized PHBV sheet shows promise for environmentally friendly packaging films due to its high thermal stability, effective barrier properties, and industrial scalability.
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Affiliation(s)
- Rinky Ghosh
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA;
| | - Xiaoying Zhao
- School of Light Industry Science and Engineering, Beijing Technology and Business University, No. 33 Fucheng Road, Beijing 100048, China;
| | - Yael Vodovotz
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA;
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2
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Alonazi M, Al-Diahan SK, Alzahrani ZR, Ben Bacha A. Combined immobilized lipases for effective biodiesel production from spent coffee grounds. Saudi J Biol Sci 2023; 30:103772. [PMID: 37663395 PMCID: PMC10470282 DOI: 10.1016/j.sjbs.2023.103772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 07/28/2023] [Accepted: 08/03/2023] [Indexed: 09/05/2023] Open
Abstract
This work describes the enzymatic transesterification of the oil extracted from SCGs for synthesis of biodiesel as a promising alternative to diesel fuels based on petroleum. Biocatalysts from various sources were tested for biodiesel synthesis using coffee oil among which CaCO3- immobilized Staphylococcus aureus and Bacillus stearothermophilus showed the highest conversion yields (61 ± 2.64% and 64.3 ± 1.53%, respectively) in 4 h. In further optimizing reaction parameters, methanol to oil molar ratio, biocatalyst quantity, water content, as well as incubation time and temperature markedly improved oil-to-biodiesel conversion up to 99.33 ± 0.57 % in a solvent free reaction after 12 h at 55 °C. A mixture of inexpensive CaCO3-immobilized bacterial lipases at a 1:1 ratio was the best environment-friendly catalyst for biofuel synthesis as well as the ideal trade-off between conversion and cost. Obtained coffee biodiesel remained stable beyond 40 days at ambient storage conditions and its chemical characteristics were comparable to those of other known biodiesels according to the European requirements (EN14214). Collectively, SCGs, after oil extraction, could be an ideal substrate for the production of an environment-friendly biodiesel by using appropriate mixture of CaCO3-immobilized lipases.
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Affiliation(s)
- Mona Alonazi
- Biochemistry Department, College of Sciences, King Saud University, P.O Box 22455, Riyadh, Saudi Arabia
| | - Sooad K. Al-Diahan
- Biochemistry Department, College of Sciences, King Saud University, P.O Box 22455, Riyadh, Saudi Arabia
| | - Zaenab R.A. Alzahrani
- Biochemistry Department, College of Sciences, King Saud University, P.O Box 22455, Riyadh, Saudi Arabia
| | - Abir Ben Bacha
- Biochemistry Department, College of Sciences, King Saud University, P.O Box 22455, Riyadh, Saudi Arabia
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3
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de Fátima Bortolato Piccioli A, Ferreira CSR, Dos Santos PDS, Senes CER, Visentainer JV, Santos OO. Direct Methylation for Determination of Fatty Acids in Coffee Samples by GC-FID. J Chromatogr Sci 2022; 60:725-731. [PMID: 34999770 DOI: 10.1093/chromsci/bmab141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 11/24/2021] [Accepted: 12/08/2021] [Indexed: 11/14/2022]
Abstract
The direct methylation method developed in this work for coffee samples allowed the determination of fatty acids using smaller sample amounts (100 mg), lower solvent volumes (5 mL) and shorter experimental run time (~12 min). Hence, the experiments are more economical and collaborate with green chemistry, besides favoring the health of the analyst who handles a smaller amount of solvents in a short period. Design Expert software was employed to determine the optimal concentration of the acid and base (0.7 e 1.75 molL-1) and evaluate the sonication time (5 min for both procedures). The experiments were carried out on different coffee samples in which the fat content ranging from 10.18% to 14.86%. The relative standard deviation values for intraday and interday were 2.78% and 7.8%, respectively, confirming the good precision of the proposed method for fatty acid derivatization.
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Affiliation(s)
| | | | | | - Carlos Eduardo Rubio Senes
- Department of Chemistry, State University of Maringá (UEM), Colombo Avenue, 5790, 87020-900 Maringá, Paraná, Brasil
| | - Jesuí Vergílio Visentainer
- Department of Chemistry, State University of Maringá (UEM), Colombo Avenue, 5790, 87020-900 Maringá, Paraná, Brasil
| | - Oscar Oliveira Santos
- Department of Chemistry, State University of Maringá (UEM), Colombo Avenue, 5790, 87020-900 Maringá, Paraná, Brasil
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4
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Abbass MMS, Mahmoud SA, El Moshy S, Rady D, AbuBakr N, Radwan IA, Ahmed A, Abdou A, Al Jawaldeh A. The prevalence of dental caries among Egyptian children and adolescences and its association with age, socioeconomic status, dietary habits and other risk factors. A cross-sectional study. F1000Res 2019; 8:8. [PMID: 30854195 PMCID: PMC6396843 DOI: 10.12688/f1000research.17047.1] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 12/11/2018] [Indexed: 01/25/2023] Open
Abstract
Background: Dental caries is a chronic, multifactorial disease, with limited data available for the Egyptian population. The aim of this study is to assess the prevalence of dental caries among Egyptian children and adolescents in correlation with age, gender, body mass index, socioeconomic status, parental education, biological risk factors and dietary habits. Methods: A total number of 369 Egyptian children and adolescents (age ranges from 3-18 years) were examined over the period from 15
th November 2017 to 13
th January 2018. Socio-demographic data, oral hygiene measures and dietary habits for children were recorded. Dental status was analyzed using decayed, missing and filled tooth index (dmft) for deciduous dentition and (DMFT) index for permanent dentition. For mixed dentition (deft) index was used, d (decayed tooth indicated for filling), e (decayed tooth indicated for extraction) and f (filled tooth). Results: 74% of the children had dental caries with mean dmft: 3.23±4.07; deft: 4.21±3.21; DMFT: 1.04±1.56. In primary dentition, dmft of the children was positively correlated with age, beans, candies, crackers, chocolates and inversely correlated with gender, socio-economic status (SES), parental education, brushing frequency of the parent, brushing frequency of the parent to the child teeth, brushing frequency of the child and consumption of eggs, fruits/vegetables, milk and milk products. In mixed dentition, deft was positively correlated with candies, crackers, citric juices, while negatively correlated with age, SES, parental education, brushing frequency of the parent to the child, brushing frequency of the child, fruits/vegetables. In permanent dentition, DMFT in children was positively correlated with age and chocolates while not correlated with any of the remaining risk factors. Conclusion: The present study clarifies the significant risk factors associated with dental caries amongst Egyptian children. This will help in planning strategies to prevent and treat such disease.
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Affiliation(s)
- Marwa M S Abbass
- Oral Biology Department, Faculty of Dentistry, Cairo University, Cairo, 11553, Egypt
| | - Sara Ahmed Mahmoud
- Pediatric Dentistry and Dental Public Health Department, Faculty of Dentistry, Cairo University, Cairo, 11553, Egypt
| | - Sara El Moshy
- Oral Biology Department, Faculty of Dentistry, Cairo University, Cairo, 11553, Egypt
| | - Dina Rady
- Oral Biology Department, Faculty of Dentistry, Cairo University, Cairo, 11553, Egypt
| | - Nermeen AbuBakr
- Oral Biology Department, Faculty of Dentistry, Cairo University, Cairo, 11553, Egypt
| | - Israa Ahmed Radwan
- Oral Biology Department, Faculty of Dentistry, Cairo University, Cairo, 11553, Egypt
| | - Attera Ahmed
- Independent Researcher, Limerick, County Limerick, Ireland
| | - Ahmed Abdou
- Biomaterials Department, Faculty of Dentistry,, Modern University for Technology and Information (MTI), Cairo, Egypt.,Cariology and Operative Department, Tokyo Medical and Dental University (TMDU), Tokyo, Japan
| | - Ayoub Al Jawaldeh
- Nutrition unit, World Health Organization Office for Eastern Mediterranean region , Cairo, Egypt
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Kalschne DL, Viegas MC, De Conti AJ, Corso MP, Benassi MDT. Effect of steam treatment on the profile of bioactive compounds and antioxidant activity of defective roasted coffee (Coffea canephora). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.080] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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7
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Electrochemical, photometric, and chromatographic methods for the evaluation of organic matter and bioactive compounds in coffee brews. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3107-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Rao NZ, Fuller M. Acidity and Antioxidant Activity of Cold Brew Coffee. Sci Rep 2018; 8:16030. [PMID: 30375458 PMCID: PMC6207714 DOI: 10.1038/s41598-018-34392-w] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Accepted: 10/15/2018] [Indexed: 11/09/2022] Open
Abstract
The acidity and antioxidant activity of cold brew coffee were investigated using light roast coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico. The concentrations of three caffeoylquinic acid (CQA) isomers were also determined. Cold brew coffee chemistry was compared to that of hot brew coffee prepared with the same grind-to-coffee ratio. The pH values of the cold and hot brew samples were found to be comparable, ranging from 4.85 to 5.13. The hot brew coffees were found to have higher concentrations of total titratable acids, as well as higher antioxidant activity, than that of their cold brew counterparts. It was also noted that both the concentration of total titratable acids and antioxidant activity correlated poorly with total CQA concentration in hot brew coffee. This work suggests that the hot brew method tends to extract more non-deprotonated acids than the cold brew method. These acids may be responsible for the higher antioxidant activities observed in the hot brew coffee samples.
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Affiliation(s)
- Niny Z Rao
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA, 19144, USA.
| | - Megan Fuller
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA, 19144, USA
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9
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Priftis A, Angeli-Terzidou AE, Veskoukis AS, Spandidos DA, Kouretas D. Cell‑specific and roasting‑dependent regulation of the Keap1/Nrf2 pathway by coffee extracts. Mol Med Rep 2018; 17:8325-8331. [PMID: 29693701 PMCID: PMC5984008 DOI: 10.3892/mmr.2018.8924] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Accepted: 04/24/2018] [Indexed: 01/11/2023] Open
Abstract
Coffee is a popular beverage that contains various bioactive compounds. However, its molecular mechanism of action is not fully elucidated. In this context, two previously characterized coffee extracts, a lightly roasted and the corresponding green one, were investigated for their effect on nuclear factor erythroid 2-related factor 2 (Nrf2) target gene expression in myoblasts and endothelial cells using quantitative PCR. The tested concentrations were non-cytotoxic and led to improved redox cell status, as was evident by increased reduced glutathione (GSH) levels. In both cell lines, the roasted extract upregulated gene expression more readily than its green counterpart leading to increased NAD(P)H quinone dehydrogenase 1 and γ-glutamyl cysteine ligase catalytic subunit, among others. The green extract had a mixed effect on the endothelial cells, while, as regards the myoblasts it caused the downregulation of some Nrf-target genes. Therefore, a potential dose- and roasting-dependent mechanism is proposed in the current study, accounting for coffee's antioxidant activity.
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Affiliation(s)
- Alexandros Priftis
- Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece
| | | | - Aristidis S Veskoukis
- Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece
| | - Demetrios A Spandidos
- Laboratory of Clinical Virology, University of Crete, Medical School, 71409 Heraklion, Crete, Greece
| | - Dimitrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece
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10
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Roasted and green coffee extracts show antioxidant and cytotoxic activity in myoblast and endothelial cell lines in a cell specific manner. Food Chem Toxicol 2018; 114:119-127. [DOI: 10.1016/j.fct.2018.02.029] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 02/09/2018] [Accepted: 02/11/2018] [Indexed: 12/27/2022]
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11
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Villacís-Chiriboga J, García-Ruiz A, Baenas N, Moreno DA, Meléndez-Martínez AJ, Stinco CM, Jerves-Andrade L, León-Tamariz F, Ortiz-Ulloa J, Ruales J. Changes in phytochemical composition, bioactivity and in vitro digestibility of guayusa leaves (Ilex guayusa Loes.) in different ripening stages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1927-1934. [PMID: 28906554 DOI: 10.1002/jsfa.8675] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Revised: 08/31/2017] [Accepted: 09/07/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Guayusa (Ilex guayusa Loes.) leaves, native of the Ecuadorian Amazon, are popularly used for preparing teas. This study aimed to assess the influence of leaf age on the phenolic compounds and carotenoids and the bioactivity and digestibility (in vitro) of aqueous and hydroalcoholic leaf extracts. RESULTS In total, 14 phenolic compounds were identified and quantified. Chlorogenic acid and quercetin-3-O-hexose were the main representatives of the hydroxycinnamic acids and flavonols respectively. Seven carotenoids were quantified, lutein being the main compound. Ripening affected phenolic content significantly, but there was no significant difference in carotenoid content. Antioxidant capacity, measured by the DPPH• method, was also significantly affected by leaf age. The measurement of in vitro digestibility showed a decrease in phenolic content (59%) as well as antioxidant capacity, measured by the ABTS•+ method, in comparison with initial conditions of the guayusa infusion. Antibacterial and anti-inflammatory activities were assayed with young leaves owing to their higher phenolic contents. Guayusa did not show any antibacterial activity against Escherichia coli ATCC 25922 or Staphylococcus aureus ATCC 25923. Finally, the hydroalcoholic and aqueous extracts exhibited high in vitro anti-inflammatory activity (>65%). CONCLUSION Young guayusa leaves have potential applications as a functional ingredient in food and pharmaceutical industries. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | - Almudena García-Ruiz
- Department of Food Science and Biotechnology, Escuela Politécnica National, Quito, Ecuador
| | - Nieves Baenas
- Phytochemistry Laboratory, Department of Food Science and Technology, CEBAS-CSIC, Espinardo, Murcia, Spain
| | - Diego A Moreno
- Phytochemistry Laboratory, Department of Food Science and Technology, CEBAS-CSIC, Espinardo, Murcia, Spain
| | - Antonio J Meléndez-Martínez
- Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Universidad de Sevilla, Sevilla, Spain
| | - Carla M Stinco
- Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Universidad de Sevilla, Sevilla, Spain
| | - Lourdes Jerves-Andrade
- Department of Biosciences, Faculty of Chemical Sciences, Universidad de Cuenca, Cuenca, Ecuador
| | - Fabián León-Tamariz
- Department of Biosciences, Faculty of Chemical Sciences, Universidad de Cuenca, Cuenca, Ecuador
| | - Johanna Ortiz-Ulloa
- Department of Biosciences, Faculty of Chemical Sciences, Universidad de Cuenca, Cuenca, Ecuador
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica National, Quito, Ecuador
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Shivakumar A, Yogendra Kumar MS. Critical Review on the Analytical Mechanistic Steps in the Evaluation of Antioxidant Activity. Crit Rev Anal Chem 2018; 48:214-236. [DOI: 10.1080/10408347.2017.1400423] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | - M. S. Yogendra Kumar
- Defence Bio-Engineering and Electromedical Laboratory, Defense Research and Development Organization, Bengaluru, Karnataka, India
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13
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Kurniawan MF, Andarwulan N, Wulandari N, Rafi M. Metabolomic approach for understanding phenolic compounds and melanoidin roles on antioxidant activity of Indonesia robusta and arabica coffee extracts. Food Sci Biotechnol 2017; 26:1475-1480. [PMID: 30263684 DOI: 10.1007/s10068-017-0228-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 07/18/2017] [Accepted: 07/27/2017] [Indexed: 12/20/2022] Open
Abstract
Our experiments investigated roles of phenolic compounds and melanoidins on antioxidant activity of Indonesia robusta and arabica coffee extracts. The 2,2,-diphenyl-1-picrylhydrazyl (DPPH) assay and a ferric reducing antioxidant power (FRAP) method were used to determine the antioxidant activity. An increase in the roasting degree (green, light, medium, and dark) reduced phenolic compounds and the antioxidant activity of coffee extracts, but enhanced melanoidin content. Principle component analysis (PCA) demonstrated that phenolic compounds showed stronger effects on antioxidant activity of coffee extracts in comparison with melanoidins. This finding was supported by the results of metabolomic fingerprint by partial least square (PLS), which describes the correlation of functional groups of coffee extracts on antioxidant activity. Based on the PLS analysis, hydroxyl groups (O-H) were observed to show a positive correlation, but carbonyl (C=O) and amine (N-H) groups were attributed to a negative correlation on antioxidant activity of coffee extracts.
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Affiliation(s)
- Muhammad Fakih Kurniawan
- 1Department of Food Science and Technology, Bogor Agricultural University, IPB Dramaga Campus, Bogor, 16680 Indonesia
| | - Nuri Andarwulan
- 1Department of Food Science and Technology, Bogor Agricultural University, IPB Dramaga Campus, Bogor, 16680 Indonesia.,2Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, IPB Dramaga Campus, Bogor, 16680 Indonesia
| | - Nur Wulandari
- 1Department of Food Science and Technology, Bogor Agricultural University, IPB Dramaga Campus, Bogor, 16680 Indonesia.,2Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, IPB Dramaga Campus, Bogor, 16680 Indonesia
| | - Mohamad Rafi
- 3Department of Chemistry, Bogor Agricultural University, IPB Dramaga Campus, Bogor, 16680 Indonesia
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14
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Choi B, Koh E. Spent coffee as a rich source of antioxidative compounds. Food Sci Biotechnol 2017; 26:921-927. [PMID: 30263620 DOI: 10.1007/s10068-017-0144-9] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 04/19/2017] [Accepted: 05/02/2017] [Indexed: 01/18/2023] Open
Abstract
Antioxidant activities and major antioxidants were investigated in the methanolic extracts of roasted and spent coffee to evaluate the feasibility of spent coffee as a source of functional ingredients. Phenolic compounds, such as gallic acid, protocatechuic acid, and chlorogenic acid, and nitrogenous compounds, including trigonelline and caffeine, were identified. Caffeine was the most abundant compound, followed by chlorogenic acid. Despite the significant reduction of antioxidants, 2,2,-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was retained in more than 95% of roasted coffee. The retentions of superoxide dismutase (SOD)-like activity and ferric reducing antioxidant power (FRAP) were 65-90 and 46-60%, respectively. Gallic acid had a positive correlation with SOD-like activity, whereas protocatechuic acid positively correlated with FRAP, suggesting that the major compounds contributing to each antioxidant activity are different. These results show that spent coffee can be used as an antioxidant source for functional foods and cosmetic products to improve antioxidant properties.
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Affiliation(s)
- Bogyoung Choi
- Major of Food and Nutrition, Division of Applied Food Systems, Seoul Women's University, Seoul, 01797 Korea
| | - Eunmi Koh
- Major of Food and Nutrition, Division of Applied Food Systems, Seoul Women's University, Seoul, 01797 Korea
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16
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Baraldi IJ, Giordano RLC, Zangirolami TC. ENZYMATIC HYDROLYSIS AS AN ENVIRONMENTALLY FRIENDLY PROCESS COMPARED TO THERMAL HYDROLYSIS FOR INSTANT COFFEE PRODUCTION. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2016. [DOI: 10.1590/0104-6632.20160334s20140028] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- I. J. Baraldi
- Universidade Federal de São Carlos, Brazil; Universidade Tecnológica Federal do Paraná, Brazil
| | - R. L. C. Giordano
- Universidade Federal de São Carlos, Brazil; Universidade Federal de São Carlos, Brazil
| | - T. C. Zangirolami
- Universidade Federal de São Carlos, Brazil; Universidade Federal de São Carlos, Brazil
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17
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Di Girolamo FG, Mazzucco S, Situlin R, Mohorko N, Jenko-Pražnikar Z, Petelin A, Tence M, Pišot R, Navarini L, Biolo G. Roasting intensity of naturally low-caffeine Laurina coffee modulates glucose metabolism and redox balance in humans. Nutrition 2016; 32:928-36. [DOI: 10.1016/j.nut.2016.02.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2015] [Revised: 01/27/2016] [Accepted: 02/01/2016] [Indexed: 12/16/2022]
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18
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Gawlik-Dziki U, Durak A, Jamioł M, Świeca M. Interactions between antiradical and anti-inflammatory compounds from coffee and coconut affected by gastrointestinal digestion – In vitro study. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.076] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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19
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Liu J, Gan J, Yu Y, Zhu S, Yin L, Cheng Y. Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins. J Funct Foods 2016. [DOI: 10.1016/j.jff.2015.11.041] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
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20
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Bakuradze T, Lang R, Hofmann T, Schipp D, Galan J, Eisenbrand G, Richling E. Coffee consumption rapidly reduces background DNA strand breaks in healthy humans: Results of a short-term repeated uptake intervention study. Mol Nutr Food Res 2015; 60:682-6. [DOI: 10.1002/mnfr.201500668] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 11/11/2015] [Accepted: 11/16/2015] [Indexed: 01/03/2023]
Affiliation(s)
- Tamara Bakuradze
- Department of Chemistry; Division of Food Chemistry and Toxicology; Molecular Nutrition; University of Kaiserslautern; Kaiserslautern Germany
| | - Roman Lang
- Chair of Food Chemistry and Molecular Sensory Science; Technische Universität München; Freising Bavaria Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science; Technische Universität München; Freising Bavaria Germany
| | | | | | - Gerhard Eisenbrand
- Department of Chemistry; Division of Food Chemistry and Toxicology; Molecular Nutrition; University of Kaiserslautern; Kaiserslautern Germany
| | - Elke Richling
- Department of Chemistry; Division of Food Chemistry and Toxicology; Molecular Nutrition; University of Kaiserslautern; Kaiserslautern Germany
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21
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Podio NS, López-Froilán R, Ramirez-Moreno E, Bertrand L, Baroni MV, Pérez-Rodríguez ML, Sánchez-Mata MC, Wunderlin DA. Matching in Vitro Bioaccessibility of Polyphenols and Antioxidant Capacity of Soluble Coffee by Boosted Regression Trees. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9572-82. [PMID: 26457815 DOI: 10.1021/acs.jafc.5b04406] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
The aim of this study was to evaluate changes in polyphenol profile and antioxidant capacity of five soluble coffees throughout a simulated gastro-intestinal digestion, including absorption through a dialysis membrane. Our results demonstrate that both polyphenol content and antioxidant capacity were characteristic for each type of studied coffee, showing a drop after dialysis. Twenty-seven compounds were identified in coffee by HPLC-MS, while only 14 of them were found after dialysis. Green+roasted coffee blend and chicory+coffee blend showed the highest and lowest content of polyphenols and antioxidant capacity before in vitro digestion and after dialysis, respectively. Canonical correlation analysis showed significant correlation between the antioxidant capacity and the polyphenol profile before digestion and after dialysis. Furthermore, boosted regression trees analysis (BRT) showed that only four polyphenol compounds (5-p-coumaroylquinic acid, quinic acid, coumaroyl tryptophan conjugated, and 5-O-caffeoylquinic acid) appear to be the most relevant to explain the antioxidant capacity after dialysis, these compounds being the most bioaccessible after dialysis. To our knowledge, this is the first report matching the antioxidant capacity of foods with the polyphenol profile by BRT, which opens an interesting method of analysis for future reports on the antioxidant capacity of foods.
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Affiliation(s)
| | - Rebeca López-Froilán
- Departamento de Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM) , Madrid 28040, Spain
| | - Esther Ramirez-Moreno
- Departamento de Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM) , Madrid 28040, Spain
- Centro de Investigación Interdisciplinario, Área de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma de Estado de Hidalgo , Pachuca 42039, Mexico
| | | | | | - María L Pérez-Rodríguez
- Departamento de Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM) , Madrid 28040, Spain
| | - María-Cortes Sánchez-Mata
- Departamento de Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM) , Madrid 28040, Spain
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22
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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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23
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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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24
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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: 254] [Impact Index Per Article: 25.4] [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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25
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Vignoli JA, Viegas MC, Bassoli DG, Benassi MDT. Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.06.006] [Citation(s) in RCA: 117] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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26
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Antioxidant and Antiradical Activity of Coffee. Antioxidants (Basel) 2013; 2:230-45. [PMID: 26784461 PMCID: PMC4665516 DOI: 10.3390/antiox2040230] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 09/27/2013] [Accepted: 09/29/2013] [Indexed: 11/30/2022] Open
Abstract
This review summarizes published information concerning the determination of antioxidant activity (AA) in coffee samples by various methods (ORAC, FRAP, TRAP, TEAC, etc.) in vitro and limited data of antiradical activity of coffee products in vitro and in vivo. Comparison is carried out of the AA of coffee Arabica and coffee Robusta roasted at different temperatures as well as by different roasting methods (microwave, convection, etc.). Data on the antiradical activity of coffee is provided. The antioxidant activity of coffee, tea, cocoa, and red wine is compared. At the end of this review, the total antioxidant content (TAC) of coffee samples from 21 coffee-producing countries as measured by an amperometric method is provided. The TAC of green and roasted coffee beans is also compared.
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27
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Combi-protein coated microcrystals of lipases for production of biodiesel from oil from spent coffee grounds. ACTA ACUST UNITED AC 2013. [DOI: 10.1186/2043-7129-1-14] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Background
Replacing chemical catalysts with biocatalysts is a widely recognized goal of white biotechnology. For biocatalytic processes requiring low water containing media, enzymes for example commercial preparations of lipases, show low catalytic efficiencies. Some high activity preparations for addressing this concern have been described. Protein coated microcrystals (PCMC) constitute one such preparation. The present work describes a Combi-PCMC for synthesis of biodiesel from the oil extracted from spent coffee grounds.
Results
Different lipases were screened for biodiesel synthesis from crude coffee oil out of which Novozym 435 gave the best conversion of 60% in 4 h. Optimization of reaction conditions i.e. % water, temperature and purification of coffee oil further enhanced conversion upto 88% in 24 h. A mixture of Novozym 435 and a cheap commercially available 1,3-specific lipase RMIM (from Mucor miehei) was used in different ratios and 1:1 was found to be the best trade-off between conversion and cost. The commercial preparations then were replaced by a novel biocatalyst design called Combi-Protein coated microcrystals (Combi-PCMC) wherein CAL B and Palatase were co-immobilized with K2SO4 as the core and this performed equivalent to the commercial preparations giving 83% conversion in 48 h.
Conclusion
Coffee oil extracted from spent coffee grounds could be used for the synthesis of biodiesel by using appropriate commercial preparations of lipases. The expensive commercially immobilized preparations can also be replaced by a simpler and inexpensive immobilization design called combi-PCMC which synergizes the catalytic action of a nonspecific lipase CAL B and a free form of 1,3-specific lipase from Mucor miehei.
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28
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Lowcock EC, Cotterchio M, Anderson LN, Boucher BA, El-Sohemy A. High Coffee Intake, but Not Caffeine, is Associated with Reduced Estrogen Receptor Negative and Postmenopausal Breast Cancer Risk with No Effect Modification by CYP1A2 Genotype. Nutr Cancer 2013; 65:398-409. [DOI: 10.1080/01635581.2013.768348] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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29
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Del Pino-García R, González-SanJosé ML, Rivero-Pérez MD, Muñiz P. Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: contribution of the melanoidin fraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10530-10539. [PMID: 23020245 DOI: 10.1021/jf302747v] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The roasting process induces chemical changes in coffee beans that strongly affect the antioxidant activity of coffee. In this study, the polyphenol and melanoidin contents and the antioxidant activity of three instant coffees with different roasting degrees (light, medium, and dark) were assessed. Coffee brews were separated into fractions, and the potential biological activity of the melanoidins was evaluated by simulating their gastrointestinal digestion. Total antioxidant capacity, hydroxyl radical scavenger activity, lipid peroxidation inhibition capacity, and protection against DNA oxidative damage (in vitro and ex vivo genoprotective effects) were determined. We report that instant coffee has a high total antioxidant capacity and protective effect against certain oxidative stress biomarkers (lipids and DNA), although this capacity decreases with the roasting degree. Our study confirms the hypothesis that several of the polyphenols present in coffee may become part of the melanoidins generated during roasting. Furthermore, the elevated genoprotective effect of melanoidin-digested fractions is noteworthy.
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Affiliation(s)
- Raquel Del Pino-García
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza de Misael Bañuelos, 09001 Burgos, Spain.
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30
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Huang X, Tu Z, Xiao H, Wang H, Zhang L, Hu Y, Zhang Q, Niu P. Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.036] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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31
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Increasing espresso coffee brew antioxidant capacity using phenolic extract recovered from hazelnut skin waste. J Funct Foods 2012. [DOI: 10.1016/j.jff.2011.09.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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32
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Kotyczka C, Boettler U, Lang R, Stiebitz H, Bytof G, Lantz I, Hofmann T, Marko D, Somoza V. Dark roast coffee is more effective than light roast coffee in reducing body weight, and in restoring red blood cell vitamin E and glutathione concentrations in healthy volunteers. Mol Nutr Food Res 2011; 55:1582-6. [DOI: 10.1002/mnfr.201100248] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2011] [Revised: 06/22/2011] [Accepted: 07/04/2011] [Indexed: 11/11/2022]
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34
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Abstract
Aim: To determine the anti-carious effect of coffee in humans. Coffee represents one of the most consumed products by the population. Materials and Methods: A random sample of 1000 individuals, of both sexes, who consumed only coffee as a beverage and who visited the Out-Patient Department of KLE Society's Institute of Dental Sciences, with a dental complaint and no history of any major illness, were considered as subjects. The patients' histories with regard to the coffee intake, such as, period of consumption, frequency of consumption, whether taken with milk or wihout milk, with sugar or without sugar, and the brand make, was noted. History of the type of diet, consumption of sweets, periodicity of brushing, and whether they had undergone fluoride applications were also noted. A thousand patients who consumed beverages other than coffee were taken as the control. Results: The results showed that coffee most consumed was roasted coffee, and the frequency on an average was about three cups per day, for an average period of 35 years. The Decayed/Missing/Filled Surface (DMFS) scores varied from 2.9, in subjects who drank black coffee, to 5.5 in subjects who consumed coffee together with sweeteners and creaming agents. The DMFS score was 3.4 in subjects who consumed coffee together with milk but no sugar. The DMFS score of the control subjects was 4, indicating that coffee if consumed alone had anticaries action, but in the presence of additives the antibacterial and anticaries action was totally minimized. Conclusion: Thus coffee can help in prevention of dental caries if consumed without additives.
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Affiliation(s)
- Pc Anila Namboodiripad
- Department of Oral and Maxillofacial Pathology, KLE Society's Institute of Dental Sciences, Bangalore, Karnataka-22, India
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35
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DAVICINO ROBERTO, ALONSO ROSARIO, ANESINI CLAUDIA. COMPARISON BETWEEN NORMAL COFFEE AND DECAFFEINATED COFFEE EFFECTS ON LYMPHOCYTES AND MACROPHAGES: ROLE OF THE ANTIOXIDANT ACTIVITY OF CAFFEINE. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00427.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Vignoli J, Bassoli D, Benassi M. Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.008] [Citation(s) in RCA: 221] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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van Boekel M, Fogliano V, Pellegrini N, Stanton C, Scholz G, Lalljie S, Somoza V, Knorr D, Jasti PR, Eisenbrand G. A review on the beneficial aspects of food processing. Mol Nutr Food Res 2011; 54:1215-47. [PMID: 20725924 DOI: 10.1002/mnfr.200900608] [Citation(s) in RCA: 276] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatment, including other food-processing techniques (e.g. fermentation). Benefits of thermal processing include inactivation of food-borne pathogens, natural toxins or other detrimental constituents, prolongation of shelf-life, improved digestibility and bioavailability of nutrients, improved palatability, taste, texture and flavour and enhanced functional properties, including augmented antioxidants and other defense reactivity or increased antimicrobial effectiveness. Thermal processing can bring some unintentional undesired consequences, such as losses of certain nutrients, formation of toxic compounds (acrylamide, furan or acrolein), or of compounds with negative effects on flavour perception, texture or colour. Heat treatment of foods needs to be optimized in order to promote beneficial effects and to counteract, to the best possible, undesired effects. This may be achieved more effectively/sustainably by consistent fine-tuning of technological processes rather than within ordinary household cooking conditions. The most important identified points for further study are information on processed foods to be considered in epidemiological work, databases should be built to estimate the intake of compounds from processed foods, translation of in-vitro results to in-vivo relevance for human health should be worked on, thermal and non-thermal processes should be optimized by application of kinetic principles.
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Affiliation(s)
- Martinus van Boekel
- Wageningen University, Product Design & Quality Management Group, Wageningen, The Netherlands
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38
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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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39
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Bakuradze T, Lang R, Hofmann T, Stiebitz H, Bytof G, Lantz I, Baum M, Eisenbrand G, Janzowski C. Antioxidant effectiveness of coffee extracts and selected constituents in cell-free systems and human colon cell lines. Mol Nutr Food Res 2010; 54:1734-43. [DOI: 10.1002/mnfr.201000147] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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40
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Physiological relevance of dietary melanoidins. Amino Acids 2010; 42:1097-109. [DOI: 10.1007/s00726-010-0774-1] [Citation(s) in RCA: 171] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2010] [Accepted: 08/30/2010] [Indexed: 11/25/2022]
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41
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Silva-Oliveira EM, Fernandes PA, Moraes-Santos T. Effect of Coffee on Chemical Hepatocarcinogenesis in Rats. Nutr Cancer 2010; 62:336-42. [DOI: 10.1080/01635580903407205] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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42
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Hwang YP, Yun HJ, Chun HK, Chung YC, Kim HK, Jeong MH, Yoon TR, Jeong HG. Protective mechanisms of 3-caffeoyl, 4-dihydrocaffeoyl quinic acid from Salicornia herbacea against tert-butyl hydroperoxide-induced oxidative damage. Chem Biol Interact 2009; 181:366-76. [DOI: 10.1016/j.cbi.2009.07.017] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2009] [Revised: 07/21/2009] [Accepted: 07/23/2009] [Indexed: 10/20/2022]
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43
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Kumar V, Ravishankar G. Current Trends in Producing Low Levels of Caffeine in Coffee Berry and Processed Coffee Powder. FOOD REVIEWS INTERNATIONAL 2009. [DOI: 10.1080/87559120802458099] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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44
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Shi J, Gong J, Liu J, Wu X, Zhang Y. Antioxidant capacity of extract from edible flowers of Prunus mume in China and its active components. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.09.008] [Citation(s) in RCA: 86] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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45
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Sacchetti G, Di Mattia C, Pittia P, Mastrocola D. Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.06.005] [Citation(s) in RCA: 91] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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46
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Kondamudi N, Mohapatra SK, Misra M. Spent coffee grounds as a versatile source of green energy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:11757-60. [PMID: 19053356 DOI: 10.1021/jf802487s] [Citation(s) in RCA: 104] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
The production of energy from renewable and waste materials is an attractive alternative to the conventional agricultural feed stocks such as corn and soybean. This paper describes an approach to extract oil from spent coffee grounds and to further transesterify the processed oil to convert it into biodiesel. This process yields 10-15% oil depending on the coffee species (Arabica or Robusta). The biodiesel derived from the coffee grounds (100% conversion of oil to biodiesel) was found to be stable for more than 1 month under ambient conditions. It is projected that 340 million gallons of biodiesel can be produced from the waste coffee grounds around the world. The coffee grounds after oil extraction are ideal materials for garden fertilizer, feedstock for ethanol, and as fuel pellets.
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Affiliation(s)
- Narasimharao Kondamudi
- Chemical and Materials Engineering, University of Nevada, 1664 North Virginia, MS 388, Reno, Nevada 89557, USA
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47
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Daglia M, Papetti A, Aceti C, Sordelli B, Gregotti C, Gazzani G. Isolation of high molecular weight components and contribution to the protective activity of coffee against lipid peroxidation in a rat liver microsome system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:11653-11660. [PMID: 19053360 DOI: 10.1021/jf802018c] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
One of the most extensively studied and best-established properties of coffee is its antioxidant activity. We have shown that coffee brew has the ability to inhibit lipid peroxidation completely in a rat liver microsome biological system. The inhibitory activity was mainly due to the high molecular weight (HMW) fraction; this consisted of five components that were isolated, purified, and seen to occur in different amounts in the brew. Each component had different spectra and element compositions, although they all contained nitrogen. HMW, nitrogen content, and brown color enabled three components to be attributed to the melanoidin family; the two nonbrown components could not be considered as melanoidins. Each melanoidin and nonmelanoidin component contributes to a different extent to the protective action exerted by coffee brew. None of the isolated components completely inhibited microsomal lipid peroxidation alone, suggesting that each acts at different sites and/or possesses different mechanisms of action. The protective activity of coffee brew is thus underpinned by the antiradical properties, reducing power, and metal chelating ability of the individual components, each contributing to a different extent.
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Affiliation(s)
- Maria Daglia
- Department of Pharmaceutical Chemistry, School of Pharmacy, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
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Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Sci 2008; 80:1046-54. [DOI: 10.1016/j.meatsci.2008.04.024] [Citation(s) in RCA: 95] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2007] [Revised: 04/09/2008] [Accepted: 04/24/2008] [Indexed: 11/23/2022]
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Mozaffarieh M, Grieshaber M, Orgül S, Flammer J. The Potential Value of Natural Antioxidative Treatment in Glaucoma. Surv Ophthalmol 2008; 53:479-505. [DOI: 10.1016/j.survophthal.2008.06.006] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Rhodes SL, Ritz B. Genetics of iron regulation and the possible role of iron in Parkinson's disease. Neurobiol Dis 2008; 32:183-95. [PMID: 18675357 DOI: 10.1016/j.nbd.2008.07.001] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2008] [Revised: 07/01/2008] [Accepted: 07/02/2008] [Indexed: 12/21/2022] Open
Abstract
Parkinson's disease (PD) is acknowledged as the second most common neurodegenerative disorder after Alzheimer's Disease. Older age may be the only unequivocal risk factor for PD although the male to female ratio is consistently greater than 1 in populations of European ancestry. Characteristic features of PD include dopaminergic neuron death in the substantia nigra (SN) pars compacta, accumulation of alpha-synuclein inclusions known as Lewy bodies in the SN, and brain iron accumulation beyond that observed in non-PD brains of a similar age. In this review article, we will provide an overview of human and animal studies investigating the contributions of iron in PD, a summary of human studies of iron-related genes in PD, a review of the literature on the genetics of iron metabolism, and some hypotheses on possible roles for iron in the pathogenic processes of PD including potential interactions between iron and other factors associated with Parkinson's disease.
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Affiliation(s)
- Shannon L Rhodes
- Medical Genetics Institute, Cedars-Sinai Medical Center, Los Angeles, CA 90048, USA.
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