1
|
Sales AL, Cunha SC, Ferreira IM, Morgado J, Melo L, DePaula J, Miguel MAL, Farah A. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas. Foods 2024; 13:484. [PMID: 38338619 PMCID: PMC10855110 DOI: 10.3390/foods13030484] [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: 12/31/2023] [Revised: 01/11/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons of coffee leaves that are discarded although they contain substantial amounts of bioactive compounds, including those found in maté tea and coffee seeds. This study characterized the changes in volatilome, microbial, and sensory profiles of pure and blended arabica coffee leaf tea kombuchas between 3-9 days of fermentation. Acceptance was also evaluated by consumers from Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black tea kombucha starter (BTKS) (10%), sucrose (10%), a symbiotic culture of Bacteria and Yeasts (SCOBY) (2.5%), and a pure coffee leaf infusion (CL) or a 50:50 blend with toasted maté infusion (CL-TM) at 2.5%. The RATA test was chosen for sensory profile characterization. One hundred volatile organic compounds were identified when all infusions and kombucha samples were considered. The potential impact compounds identified in CL K and CL-TM K were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic acid, octanoic acid, nonanoic acid, decanoic acid, isovaleric acid, linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, and geranyl acetone. Aroma and flavor descriptors with higher intensities in CL K included fruity, peach, sweet, and herbal, while CL-TM K included additional toasted mate notes. The highest mean acceptance score was given to CL-TM K and CL K on day 3 (6.6 and 6.4, respectively, on a nine-point scale). Arabica coffee leaf can be a co-product with similar fingerprinting to maté and black tea, which can be explored for the elaboration of potentially healthy fermented beverages in food industries.
Collapse
Affiliation(s)
- Amanda Luísa Sales
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Sara C. Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.)
| | - Isabel M.P.L.V.O. Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.)
| | - Jéssika Morgado
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| | - Lauro Melo
- Laboratório de Análise Sensorial e Estudos do Consumidor (LASEC), Escola de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, CT, Bl. E, Rio de Janeiro 21941-909, Brazil;
| | - Juliana DePaula
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| | - Marco Antonio L. Miguel
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Adriana Farah
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| |
Collapse
|
2
|
Konstantinidis N, Franke H, Schwarz S, Lachenmeier DW. Risk Assessment of Trigonelline in Coffee and Coffee By-Products. Molecules 2023; 28:molecules28083460. [PMID: 37110693 PMCID: PMC10146819 DOI: 10.3390/molecules28083460] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Trigonelline is a bioactive pyridine alkaloid that occurs naturally in high concentrations in coffee (up to 7.2 g/kg) and coffee by-products (up to 62.6 g/kg) such as coffee leaves, flowers, cherry husks or pulp, parchment, silver skin, and spent grounds. In the past, coffee by-products were mostly considered waste and discarded. In recent years, however, the use of coffee by-products as food has attracted interest because of their economic and nutritional value and the environmental benefits of sustainable resource use. Their authorization as so-called novel foods in the European Union may lead to increased oral exposure of the general population to trigonelline. Therefore, the aim of this review was to assess the risk to human health of acute and chronic exposure to trigonelline from coffee and coffee by-products. An electronic literature search was performed. Current toxicological knowledge is limited, with few human data available and a lack of epidemiological and clinical studies. There was no evidence of adverse effects after acute exposure. No conclusion can be drawn on chronic exposure to isolated trigonelline due to the lack of data. However, trigonelline ingested as a component of coffee and coffee by-products appears to be safe for human health, based on the safe traditional use of these products.
Collapse
Affiliation(s)
- Nick Konstantinidis
- Postgraduate Study Program "Toxicology and Environmental Protection", Rudolf-Boehm-Institut für Pharmakologie und Toxikologie, Universität Leipzig, Härtelstraße 16-18, 04107 Leipzig, Germany
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Heike Franke
- Postgraduate Study Program "Toxicology and Environmental Protection", Rudolf-Boehm-Institut für Pharmakologie und Toxikologie, Universität Leipzig, Härtelstraße 16-18, 04107 Leipzig, Germany
| | - Steffen Schwarz
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| |
Collapse
|
3
|
Tsai PW, Tayo LL, Ting JU, Hsieh CY, Lee CJ, Chen CL, Yang HC, Tsai HY, Hsueh CC, Chen BY. Interactive deciphering electron-shuttling characteristics of Coffea arabica leaves and potential bioenergy-steered anti-SARS-CoV-2 RdRp inhibitor via microbial fuel cells. INDUSTRIAL CROPS AND PRODUCTS 2023; 191:115944. [PMID: 36405420 PMCID: PMC9659477 DOI: 10.1016/j.indcrop.2022.115944] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/02/2022] [Accepted: 11/07/2022] [Indexed: 05/29/2023]
Abstract
Due to the pandemics of COVID-19, herbal medicine has recently been explored for possible antiviral treatment and prevention via novel platform of microbial fuel cells. It was revealed that Coffea arabica leaves was very appropriate for anti-COVID-19 drug development. Antioxidant and anti-inflammatory tests exhibited the most promising activities for C. arabica ethanol extracts and drying approaches were implemented on the leaf samples prior to ethanol extraction. Ethanol extracts of C. arabica leaves were applied to bioenergy evaluation via DC-MFCs, clearly revealing that air-dried leaves (CA-A-EtOH) exhibited the highest bioenergy-stimulating capabilities (ca. 2.72 fold of power amplification to the blank). Furthermore, molecular docking analysis was implemented to decipher the potential of C. arabica leaves metabolites. Chlorogenic acid (-6.5 kcal/mol) owned the highest binding affinity with RdRp of SARS-CoV-2, showing a much lower average RMSF value than an apoprotein. This study suggested C. arabica leaves as an encouraging medicinal herb against SARS-CoV-2.
Collapse
Key Words
- ADMET,, Absorption-distribution-metabolism-excretion-toxicity
- BBB,, Blood-brain barrier
- Biorefinery
- C. arabica,, Coffea arabica
- CA-40-EtOH,, EtOH extract of C. arabica leaves by 40°C oven-dried
- CA-80-EtOH,, EtOH extract of C. arabica leaves by 80°C oven-dried
- CA-A-EtOH,, EtOH extract of C. arabica leaves by air-dried
- CA-AC,, Acetone extract of C. arabica leaves by 40°C oven-dried
- CA-EA,, Ethyl acetate extract of C. arabica leaves by 40°C oven-dried
- CA-F-EtOH,, EtOH extract of C. arabica leaves by freeze-dried
- CA-H2O,, Water extract of C. arabica leaves by 40°C oven-dried
- CA-HX,, Hexane extract of C. arabica leaves by 40°C oven-dried
- COVID-19
- Chlorogenic acid
- Coffea arabica leaves
- DC-MFCs,, Dual Chamber-Microbial Fuel Cells
- DPPH,, 2,2-diphenyl-1-picrylhydrazyl
- FRAP,, Ferric ion reducing antioxidant power
- MFC,, Microbial fuel cell
- Microbial fuel cells
- QSAR,, Quantitative-structure-activity relationship
- RMSF,, Root-mean-square fluctuation
- RdRp
- RdRp,, RNA-dependent RNA polymerase
- SARS-CoV-2,, Severe acute respiratory syndrome coronavirus 2
Collapse
Affiliation(s)
- Po-Wei Tsai
- Department of Medical Science Industries, College of Health Sciences, Chang Jung Christian University, Tainan 711, Taiwan
| | - Lemmuel L Tayo
- School of Chemical, Biological, and Materials Engineering and Sciences, Mapúa University, 1002 Metro Manila, the Philippines
| | - Jasmine U Ting
- Department of Chemistry, College of Science, De La Salle University, Metro Manila 1004, the Philippines
| | - Cheng-Yang Hsieh
- Ph.D. Program in Clinical Drug Development of Herbal Medicine, College of Pharmacy, Taipei Medical University, Taipei 110, Taiwan
| | - Chia-Jung Lee
- Ph.D. Program in Clinical Drug Development of Herbal Medicine, College of Pharmacy, Taipei Medical University, Taipei 110, Taiwan
- Graduate Institute of Pharmacognosy, College of Pharmacy, Taipei Medical University, Taipei 110, Taiwan
- Traditional Herbal Medicine Research Center, Taipei Medical University Hospital, Taipei 110, Taiwan
| | - Chih-Ling Chen
- Department of Medical Science Industries, College of Health Sciences, Chang Jung Christian University, Tainan 711, Taiwan
| | - Hsiao-Chuan Yang
- Department of Chemical and Materials Engineering, National I-Lan University, I-Lan 260, Taiwan
| | - Hsing-Yu Tsai
- Department of Chemical and Materials Engineering, National I-Lan University, I-Lan 260, Taiwan
| | - Chung-Chuan Hsueh
- Department of Chemical and Materials Engineering, National I-Lan University, I-Lan 260, Taiwan
| | - Bor-Yann Chen
- Department of Chemical and Materials Engineering, National I-Lan University, I-Lan 260, Taiwan
| |
Collapse
|
4
|
Targeted and Untargeted Mass Spectrometry-Based Metabolomics for Chemical Profiling of Three Coffee Species. Molecules 2022; 27:molecules27103152. [PMID: 35630628 PMCID: PMC9143251 DOI: 10.3390/molecules27103152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 05/12/2022] [Accepted: 05/12/2022] [Indexed: 11/24/2022] Open
Abstract
While coffee beans have been studied for many years, researchers are showing a growing interest in coffee leaves and by-products, but little information is currently available on coffee species other than Coffea arabica and Coffea canephora. The aim of this work was to perform a targeted and untargeted metabolomics study on Coffea arabica, Coffea canephora and Coffea anthonyi. The application of the recent high-resolution mass spectrometry-based metabolomics tools allowed us to gain a clear overview of the main differences among the coffee species. The results showed that the leaves and fruits of Coffea anthonyi had a different metabolite profile when compared to the two other species. In Coffea anthonyi, caffeine levels were found in lower concentrations while caffeoylquinic acid and mangiferin-related compounds were found in higher concentrations. A large number of specialized metabolites can be found in Coffea anthonyi tissues, making this species a valid candidate for innovative healthcare products made with coffee extracts.
Collapse
|
5
|
Patil S, Vedashree M, Murthy PS. Valorization of coffee leaves as a potential agri-food resource: bio-active compounds, applications and future prospective. PLANTA 2022; 255:67. [PMID: 35165765 DOI: 10.1007/s00425-022-03846-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 01/25/2022] [Indexed: 06/14/2023]
Abstract
This article intends to summarize all the up-to-date information on coffee leaves, rendering it to be used as a potential agri-food resource in the growing functional foods and pharma industries. Coffee leaves have been processed for herbal tea and ethno-medicine since centuries in the parts of the world where coffee is grown traditionally. Currently, interest in the valorisation of coffee leaves for its application in the food industry is proliferating and the research related to it is scanty and, therefore, worthwhile to congregate. The current review compromises the botanical description, chemical composition, bio-actives and ethnomedicinal properties of coffee leaves. It encompasses the existing pharmacological studies on coffee leaves including the anti-oxidant, anti-inflammatory and anti-obesity activities to pave path for future research. Furthermore, applications and patents associated with coffee leaves in different fields such as therapeutic agents, beverages, packaging material, tobacco substitute etc. have been summarized. The investigation reveals that, despite of many patents on coffee leaves only few products could reach the worldwide market; also in spite of coffee leaves having a rich ethno-medicinal use the study on its pharmacological activities are scarce which creates a huge scope to carry out in-vitro and in-vivo research on its various bio-activities. Future insights reflecting the supplementary research regarding the sensory attributes, changes in phytochemical composition, flavour development and product formulations which is vital are also discussed. In conclusion, this review addresses the breach and specifies the requirements to convert the existing knowledge into commercialized food products with functional properties. Thus, coffee leaves being a copious resource of bio-actives serve as a potential agri-food resource and a promising future in the emerging functional food and nutraceutical industry.
Collapse
Affiliation(s)
- Siddhi Patil
- Department of Spice and Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India
| | - M Vedashree
- Department of Spice and Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India
| | - Pushpa S Murthy
- Department of Spice and Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India.
| |
Collapse
|