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López-Silva M, García-Valle DE. Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility. Food Chem 2024; 459:140288. [PMID: 39002335 DOI: 10.1016/j.foodchem.2024.140288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 06/24/2024] [Accepted: 06/29/2024] [Indexed: 07/15/2024]
Abstract
The objective of the study was to evaluate the effect of the incorporation of spent coffee grounds in ice cream cones on the quality, sensory characteristics, and in vitro starch digestibility. The incorporation of spent coffee grounds in ice cream cones increased the content of dietary fiber and phenolic compounds. However, the quality and texture characteristics decreased with the addition of spent coffee grounds. The in vitro starch digestibility decreased significantly, resulting in a significant increase in resistant starch content. Fitting starch digestibility using the LOS-plot model revealed the presence of two sequential first-order digestion rates. Sensory analysis revealed that the panelists well accepted ice cream cones fortified with spent coffee grounds. The results suggest that spent coffee grounds are a potential ingredient for the formulation of food matrices with reduced starch digestibility, which contributes to the prevention of chronic degenerative diseases such as type II diabetes.
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Affiliation(s)
- Madai López-Silva
- Tecnológico Nacional de México/Instituto Tecnólogico Superior de Atlixco-Departamento de Ingeniería Bioquímica, Atlixco, Puebla, México
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Böhm W, Zinke L, Rehle AK, Henle T. Role of Proteins in the Formation of Melanoidins during Coffee Roasting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18499-18509. [PMID: 37962901 DOI: 10.1021/acs.jafc.3c05425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2023]
Abstract
The objective of the study was to investigate structural changes in the protein-rich, high-molecular-weight fraction of coffee during roasting and their contribution to the melanoidin formation in the course of the Maillard reaction. For this purpose, high- and low-molecular-weight fractions of one raw and five coffee beans with an increased roasting degree were analyzed in terms of general (color, molecular weight, functionality, elemental composition) and specific parameters (amino acid composition, Maillard reaction products). It could be demonstrated that the high -molecular-weight fraction undergoes significant changes during roasting, where proteins appear to play an important role in melanoidin formation due to their diverse nucleophilic side chains. Modification of the amino acid side chains with known Maillard reaction products (MRPs) occurs in the early stages of roasting and decreases rapidly as color development progresses. The decrease suggests that MRPs are involved in further reactions and thus extend the functionality of the amino acid side chains, opening further possibilities for protein modification. Overall, the large number of reaction pathways leads to the formation of a well-mixed, continuous melanoidin spectrum covering a wide range of molecular masses. In this process, cross-linking and fragmentation reactions oppose each other, leading to an approximation of the molecular weight.
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Affiliation(s)
- Wendelin Böhm
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Lucas Zinke
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | | | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
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Amalia F, Irifune T, Takegami T, Yusianto, Sumirat U, Putri SP, Fukusaki E. Identification of potential quality markers in Indonesia's Arabica specialty coffee using GC/MS-based metabolomics approach. Metabolomics 2023; 19:90. [PMID: 37880543 PMCID: PMC10600306 DOI: 10.1007/s11306-023-02051-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 09/08/2023] [Indexed: 10/27/2023]
Abstract
INTRODUCTION The cupping test is a widely used method for quality assessment of Arabica coffee. However, the cupping test is limited by the low number of certified panelists and the low throughput. Therefore, an analytical-based quality assessment may be a promising tool to complement the cupping test. A present, there is no report investigating quality marker candidates, focusing only on "specialty" grade Arabica coffee from Indonesia. OBJECTIVE This study identified the potential quality marker(s) in Arabica Specialty coffee at different stages (green beans, roasted beans, and brewed coffee. METHODS The metabolite profiles of ten different Arabica specialty-grade coffees were analyzed with different cup scores using gas chromatography-mass spectrometry (GC/MS). From the ten samples, green coffee beans, roasted coffee beans, and brewed coffee were selected. In addition, an orthogonal projection to latent structure (OPLS) regression analysis was conducted to obtain a potential quality marker based on the variable importance in projection (VIP). The potential quality marker(s) were validated by GC/MS metabolome profiling and OPLS analysis of different sets of samples consisting of 35 Arabica specialty-grade coffee samples. RESULTS In Arabica coffee samples, the OPLS model of the three stages showed galactinol to have a high VIP score. Galactinol showed a consistent positive correlation with cup scores at all stages of coffee production (green beans, roasted beans, and brewed coffee). The correlation suggests galactinol is a potential quality marker after further validation using different samples. CONCLUSION GC/MS combined with OPLS regression analysis suggested galactinol as a quality marker and provide an early screening method for Arabica coffee quality that complements the cupping test performed by certified panelists.
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Affiliation(s)
- Fitri Amalia
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Tomoya Irifune
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Tetsuji Takegami
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Yusianto
- Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, East Java, 68118, Indonesia
| | - Ucu Sumirat
- Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, East Java, 68118, Indonesia
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan.
- Industrial Biotechnology Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan.
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
- Industrial Biotechnology Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
- Osaka University Shimadzu Omics Innovation Research Laboratories, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
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Lee YG, Cho EJ, Maskey S, Nguyen DT, Bae HJ. Value-Added Products from Coffee Waste: A Review. Molecules 2023; 28:molecules28083562. [PMID: 37110796 PMCID: PMC10146170 DOI: 10.3390/molecules28083562] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Coffee waste is often viewed as a problem, but it can be converted into value-added products if managed with clean technologies and long-term waste management strategies. Several compounds, including lipids, lignin, cellulose and hemicelluloses, tannins, antioxidants, caffeine, polyphenols, carotenoids, flavonoids, and biofuel can be extracted or produced through recycling, recovery, or energy valorization. In this review, we will discuss the potential uses of by-products generated from the waste derived from coffee production, including coffee leaves and flowers from cultivation; coffee pulps, husks, and silverskin from coffee processing; and spent coffee grounds (SCGs) from post-consumption. The full utilization of these coffee by-products can be achieved by establishing suitable infrastructure and building networks between scientists, business organizations, and policymakers, thus reducing the economic and environmental burdens of coffee processing in a sustainable manner.
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Affiliation(s)
- Yoon-Gyo Lee
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Eun-Jin Cho
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Shila Maskey
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Dinh-Truong Nguyen
- School of Biotechnology, Tan Tao University, Duc Hoa 82000, Long An, Vietnam
| | - Hyeun-Jong Bae
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
- Department of Bioenergy Science and Technology, Chonnam National University, Gwangju 500-757, Republic of Korea
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Arévalo V, Mejía W, Cevallos-Cevallos JM, Ortiz-Ulloa J. Effect of different drying airflows and harvest periods on the quality of specialty coffee (Coffea arabica L.). BIONATURA 2023. [DOI: 10.21931/rb/2023.08.01.17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
Coffee is one of the most consumed commercial beverages worldwide, and coffee growers are constantly seeking innovative processing techniques to improve the quality of the final product. This study evaluated the influence of four drying airflows and three harvest periods on the chemical composition of green and roasted specialty coffee beans. The samples were obtained from the Hacienda La Papaya in Loja, Ecuador. Liquid and gas chromatographic techniques characterized the chemical profile of coffee beans, and sensory analysis was performed using the Specialty Coffee Association of America methodology. In total, 49 compounds were described, 29 in green beans and 20 in roasted beans. A significant (p<0.05) effect of the harvest period was observed in all phenolic compounds except for chlorogenic acid. The drying type significantly affected the levels of rutin and trigonelline. In addition, samples from different harvest periods observed significant differences in the levels of the amino acids serine, arginine, phenylalanine and leucine.
Similarly, the drying type significantly influenced glycine, alanine, valine and isoleucine levels. For all drying-harvest combinations, the final cupping score was higher than 85/100, as the different drying processes slightly influenced the cupping attributes. Drying with minimal airflow was characterized by a low balance and intense flavor while drying with medium airflow presented a high ratio and soft body. The harvest period and drying type cannot be used as cupping predictors since no clear trends were observed to classify specialty coffee organoleptic attributes. Therefore, other variables involved in specialty coffee processing should be explored to evaluate higher sensitivity toward flavor prediction and innovation.
Keywords: chromatographic analysis, Coffea arabica L., sensory analysis, specialty coffee.
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Affiliation(s)
- Valeria Arévalo
- University of Cuenca, Faculty of Chemical Sciences, Department of Biosciences, Av. 12 de Abril y Av. Loja, Cuenca, Ecuador
| | - William Mejía
- University of Cuenca, Faculty of Chemical Sciences, Department of Biosciences, Av. 12 de Abril y Av. Loja, Cuenca, Ecuador
| | - Juan Manuel Cevallos-Cevallos
- Escuela Superior Politécnica del Litoral (ESPOL), Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Km 30.5 Vía Perimetral, Apartado 09015863, Guayaquil, Ecuador
| | - Johana Ortiz-Ulloa
- University of Cuenca, Faculty of Chemical Sciences, Department of Biosciences, Av. 12 de Abril y Av. Loja, Cuenca, Ecuador
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Peerapen P, Chanthick C, Thongboonkerd V. Quantitative proteomics reveals common and unique molecular mechanisms underlying beneficial effects of caffeine and trigonelline on human hepatocytes. Biomed Pharmacother 2023; 158:114124. [PMID: 36521247 DOI: 10.1016/j.biopha.2022.114124] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 11/26/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022] Open
Abstract
Caffeine and trigonelline are the major bioactive compounds in coffee. Caffeine alone or combined with other coffee compounds shows hepatoprotective effects. However, molecular mechanisms underlying such hepatoprotective effects remain unclear. We therefore addressed molecular effects of caffeine and trigonelline on human hepatocytes using quantitative proteomics followed by bioinformatic analyses to obtain topological and functional significance. HepG2 cells were treated with 100 μM caffeine or trigonelline for 24-h and evaluated by quantitative proteomics using nanoLC-ESI-LTQ-Orbitrap MS/MS. A total of 26 and 25 significantly altered proteins were identified in caffeine-treated and trigonelline-treated cells, respectively, compared with control cells. Topological analyses revealed that ribosomal and translation regulatory proteins predominantly served as the hub proteins associated with protein clusters. Functional analyses also revealed that these two bioactive compounds shared some molecular mechanisms via induction of translational processes. There were also other unique molecular functions and biological processes triggered or suppressed by either caffeine or trigonelline. These data highlight common and unique molecular mechanisms underlying the hepatoprotective effects of caffeine and trigonelline that may be useful for future clinical applications.
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Affiliation(s)
- Paleerath Peerapen
- Medical Proteomics Unit, Office for Research and Development, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Chanettee Chanthick
- Medical Proteomics Unit, Office for Research and Development, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Visith Thongboonkerd
- Medical Proteomics Unit, Office for Research and Development, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand.
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Yu D, Wang X, Lim LT. Investigation of the factors affecting foamability and foam stability of cold brew coffee. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5875-5882. [PMID: 35426457 DOI: 10.1002/jsfa.11937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 04/04/2022] [Accepted: 04/15/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In this study, the foamability and foam stability of nitrogen-infused cold brew coffee, as affected by coffee variety (Arabica and Robusta), degree of roast (light, medium, dark), brewing temperature (4, 20, 35 °C), brew ratio (1:5-1:15 w/w; coffee/water), ground particle size (712, 647 and 437 μm volume mean diameter) and beverage temperature (4, 20 and 35 °C), were investigated. RESULTS Dynamic surface tension of cold brew, as determined from bubble tensiometry, decreased from 65-70 mN m-1 to about 60 mN m-1 as the bubble lifetime increased from 0.1 s to 1 s. Infusing the cold brew coffee (70 mL) with nitrogen gas for 30 s at 50 mL min-1 generated 30-40 mL of foam head. At the same degree of roast, brews prepared from Arabica beans had more stable foam than those from Robusta. Foam stability increased with increasing degree of roast, increasing brewing temperature, decreasing particle size, and decreasing the beverage temperature. By contrast, brew ratio had relatively less effect on foaming properties. Nitrogen-containing constituents present in the 80% (v/v) ethanol-soluble fraction (55.9% of total dissolved solids) of the brew samples were important contributors to foaming, while the 80% (v/v) ethanol-insoluble fraction (42.3% of total dissolved solids) that contained polysaccharides was important in stabilizing the foam. CONCLUSION The foamability and foam stability of cold brew coffee are significantly affected by coffee variety, degree of roast, brewing temperature, ground particle size, and beverage temperatures. The foam properties are dictated by the low-molecular-weight nitrogen-containing compounds and high-molecular-weight polysaccharides present in the cold brew coffee. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Dongning Yu
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Xiuju Wang
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02831-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
AbstractGreen coffee processing has been hindered by low oil extraction yields from mechanical pressing and the need of using flammable and hazardous solvents for defatting the protein-rich cake before subsequent protein extraction. To replace the use of flammable solvents and enable the simultaneous extraction of lipids and proteins from green coffee beans at reduced water usage, a multistage countercurrent extraction process was scaled up from 0.05 to 1.14 kg and evaluated regarding protein and oil extractability, physicochemical and functional properties of the extracted protein, and oil recovery. Enzymatic extraction increased protein extractability by ~13% while achieving similar oil extractability when not using enzymes (55%). Proteolysis resulted in the release of smaller proteins with reduced surface hydrophobicity and higher solubility at acidic pH (3.0–5.0). The physicochemical changes observed due to proteolysis resulted in the formation of emulsions with reduced resistance against enzymatic and chemical demulsification strategies, enhancing the recovery of the extracted oil (48.6–51.0%). Proteolysis did not alter the high in vitro digestibility of green coffee proteins (up to 99%) or their emulsifying properties at most pH values evaluated. However, proteolysis did reduce the foaming properties of the hydrolysates compared with larger molecular weight proteins. These findings revealed the impact of extraction conditions on the extractability and structural modifications altering the functionality of green coffee proteins and the synergistic impact of extraction and demulsification strategies on the recovery of the extracted oil, paving the way for the development of structure–function processes to effectively produce green coffee proteins with desired functionality.
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9
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Bijla L, Aissa R, Laknifli A, Bouyahya A, Harhar H, Gharby S. Spent coffee grounds: A sustainable approach toward novel perspectives of valorization. J Food Biochem 2022; 46:e14190. [PMID: 35553079 DOI: 10.1111/jfbc.14190] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/03/2022] [Accepted: 03/14/2022] [Indexed: 12/30/2022]
Abstract
Coffee is one of the most popular and preferred drinks in the world, being consumed for its refreshing and energizing properties. As a result, the consumption of coffee generates millions of tons of waste, in particular, spent coffee grounds (SCG). On the contrary, food waste recovery is an incredibly sustainable and convenient solution to the growing need for materials, fuels, and chemicals. SCG has been developed as a precious resource of several high value-added products (oil, proteins, minerals, fatty acids, sterols….). Thus, a transformative pathway to a circular economy that involves the valorization of coffee wastes and by-products is currently attracting the attention of researchers worldwide. The potential growth of scientific papers and publications promotes a comprehensive review to determine the research hotspots, knowledge structure, and to consider future avenues and challenges. Therefore, in this paper, we conducted a systematic review based on 275 indexed papers on the composition and valorization of SCG as a prospective environmental source. PRACTICAL APPLICATIONS: SCG can be applied in agro-food industries.
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Affiliation(s)
- Laila Bijla
- Laboratory Biotechnology, Materials and Environment Team, LBME, Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Rabha Aissa
- Bioprocesses and Environment Team, LASIME, Ecole Supérieure de Technologie d'Agadir, Ibnou Zohr University, Agadir, Morocco
| | - Abdellatif Laknifli
- Laboratory Biotechnology, Materials and Environment Team, LBME, Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Abdelhakim Bouyahya
- Laboratoire de Materiaux, Nanotechnologie et Environnement LMNE, Faculte des Sciences, Universite Mohammed V de rabat, Rabat, Morocco
| | - Hicham Harhar
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Genomic Center of Human Pathologies, Mohammed V University, Rabat, Morocco
| | - Said Gharby
- Laboratory Biotechnology, Materials and Environment Team, LBME, Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir, Morocco
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Setyaningsih W, Putro AW, Fathimah RN, Kurnia KA, Darmawan N, Yulianto B, Jiwanti PK, Carrera CA, Palma M. A microwave-based extraction method for the determination of sugar and polyols: Application to the characterization of regular and peaberry coffees. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2021.103660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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The wastes of coffee bean processing for utilization in food: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:429-444. [PMID: 35185168 PMCID: PMC8814275 DOI: 10.1007/s13197-021-05032-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/08/2021] [Accepted: 02/12/2021] [Indexed: 02/03/2023]
Abstract
A few million cubic tons of waste are generated annually as a result of coffee processing. As a beverage, coffee in itself is a rich source of melanoidins, phenolic compounds, and other phytonutrients which confer a wide range of health benefits. These wastes generated every year are usually discarded as landfill mass, mixed with animal fodder, or incinerated. Coffee wastes, due to their high content of tannins and caffeine, can degrade the soil quality and induce carcinogenicity when mixed with animal fodder. This review aims to identify the potential of coffee silver skin and spent coffee grounds, both generated as a result of the roasting process and instantization processes. Coffee husk and coffee flour are also well-known for their excellent bioactive roles. The proximate composition of coffee silverskin indicates a rich dietary fibre source and finds wide applications in bakery and other allied food products. This process could generate a value-added product and alleviate the disposing quality of remnant spent coffee grounds. Companies are exploring novel ideas of producing coffee flour obtained from drying and milling of coffee cherries for applications in day-to-day food products. Coffee and coffee waste combined with its high concentration of fibre, colorant pigments, and antioxidant compounds, has immense potential as a functional ingredient in food systems and needs to be explored further for its better utilization.
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Ma J, Li J, He H, Jin X, Cesarino I, Zeng W, Li Z. Characterization of sensory properties of Yunnan coffee. Curr Res Food Sci 2022; 5:1205-1215. [PMID: 35992630 PMCID: PMC9386398 DOI: 10.1016/j.crfs.2022.07.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 05/14/2022] [Accepted: 07/17/2022] [Indexed: 10/24/2022] Open
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Bosso H, Barbalho SM, de Alvares Goulart R, Otoboni AMMB. Green coffee: economic relevance and a systematic review of the effects on human health. Crit Rev Food Sci Nutr 2021; 63:394-410. [PMID: 34236263 DOI: 10.1080/10408398.2021.1948817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Coffee is probably the most popular beverage after water and is an important component in diet and health since its consumption is high worldwide. Globally, it is the most relevant food commodity being just behind crude oil. Besides its pleasant flavor, it is an antioxidant source due to polyphenols, which are protective compounds against several diseases. This study aimed to evaluate the economic relevance and perform a systematic review of green coffee's effects on human health. Databases such as MEDLINE-PubMed, EMBASE, COCHRANE, and GOOGLE SCHOLAR were searched, and PRISMA guidelines were followed. Green coffee is considered a novel food product because consumers usually consume only roasted coffee. It can be marketed as such or as an extract. Due to the content of bioactive compounds, which are partially lost during the roasting process, the extracts are usually marketed concerning the potential regarding health effects. Green coffee can be used as dietary supplements, cosmetics, and pharmaceuticals, as a source of antioxidants. It can benefit human health, such as improvement in blood pressure, plasma lipids, and body weight (thus contributing to the improvement of risk components of Metabolic Syndrome). Moreover, benefits for cognitive functions may also be included.
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Affiliation(s)
- Henrique Bosso
- Medical school of São José do Rio Preto (FAMERP), Sao Jose do Rio Preto, Brazil
| | - Sandra Maria Barbalho
- Postgraduate Program in Structural and Functional Interactions in Rehabilitation - UNIMAR, Marília, SP, Brazil.,Department of Biochemistry and Pharmacology, School of Medicine, University of Marília (UNIMAR), Marília, São Paulo, Brazil.,School of Food and Technology of Marilia (FATEC), Marilia, São Paulo, Brazil
| | - Ricardo de Alvares Goulart
- Postgraduate Program in Structural and Functional Interactions in Rehabilitation - UNIMAR, Marília, SP, Brazil
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14
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Wang X, Lim L. Modeling study of coffee extraction at different temperature and grind size conditions to better understand the cold and hot brewing process. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13748] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiuju Wang
- Department of Food Science University of Guelph Guelph Ontario Canada
| | - Loong‐Tak Lim
- Department of Food Science University of Guelph Guelph Ontario Canada
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Hejna A. Potential applications of by-products from the coffee industry in polymer technology - Current state and perspectives. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 121:296-330. [PMID: 33406477 DOI: 10.1016/j.wasman.2020.12.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/09/2020] [Accepted: 12/12/2020] [Indexed: 06/12/2023]
Abstract
Coffee is one of the most popular beverages in the world, and its popularity is continuously growing, which can be expressed by almost doubling production over the last three decades. Cultivation, processing, roasting, and brewing coffee are known for many years. These processes generate significant amounts of by-products since coffee bean stands for around 50% of the coffee cherry. Therefore, considering the current pro-ecological trends, it is essential to develop the utilization methods for the other 50% of the coffee cherry. Among the possibilities, much attention is drawn to polymer chemistry and technology. This industry branch may efficiently consume different types of lignocellulosic materials to use them as fillers for polymer composites or as intermediate sources of particular chemical compounds. Moreover, due to their chemical composition, coffee industry by-products may be used as additives modifying the oxidation resistance, antimicrobial, or antifungal properties of polymeric materials. These issues should be considered especially important in the case of biodegradable polymers, whose popularity is growing over the last years. This paper summarizes the literature reports related to the generation and composition of the coffee industry by-products, as well as the attempts of their incorporation into polymer technology. Moreover, potential directions of research based on the possibilities offered by the coffee industry by-products are presented.
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Affiliation(s)
- Aleksander Hejna
- Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
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Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects. Foods 2021; 10:foods10020378. [PMID: 33572390 PMCID: PMC7916192 DOI: 10.3390/foods10020378] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 02/07/2023] Open
Abstract
Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, brews have Low Molecular Weight (LMW) compounds, namely free chlorogenic acids and caffeine, with well-known anti-inflammatory properties. However, this study shows that both espresso and instant coffee brews did not present immunostimulatory neither anti-inflammatory in vitro activities. It is possible that the simultaneous existence of compounds with antagonistic effects can mitigate their individual effects. To test this hypothesis, an ultrafiltration separation process was applied, studying the behavior of coffee brews’ HMW on retention of LMW compounds. Several ultrafiltration sequential cycles were required to separate retentates from LMW compounds, suggesting their retention. This effect was higher in instant coffee, attributed to its initial higher carbohydrate content when compared to espresso. Separation of HMW and LMW compounds boosted their immunostimulatory (6.2–7.8 µM nitrites) and anti-inflammatory (LPS induced nitrite production decrease by 36–31%) in vitro activities, respectively. As coffee anti-inflammatory compounds are expected to be first absorbed during digestion, a potential in vivo fractionation of LMW and HMW compounds can promote health relevant effects after coffee intake.
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Correia RM, Andrade R, Tosato F, Nascimento MT, Pereira LL, Araújo JB, Pinto FE, Endringer DC, Padovan MP, Castro EV, Partelli FL, Filgueiras PR, Lacerda V, Romão W. Analysis of Robusta coffee cultivated in agroforestry systems (AFS) by ESI-FT-ICR MS and portable NIR associated with sensory analysis. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Constantino LV, Zeffa DM, Koltun A, Urbano MR, Santos Sanzovo AW, Nixdorf SL. Extraction of soluble sugars from green coffee beans using hot water and quantification by a chromatographic method without an organic solvent. ACTA CHROMATOGR 2020. [DOI: 10.1556/1326.2020.00704] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
An optimal condition for extraction of soluble sugars from green coffee using water and a validated chromatographic method for its separation and quantification were proposed in this research. An orbital incubator shaker (OIS) and microwave-assisted extraction (MAE) were the 2 techniques used to extract soluble sugars. In such experiments, the variables: sample amount (300, 400, and 500 mg), time (30, 60, and 90 min), and temperature (30, 45, and 60 °C) were tested. The separation of sugars was performed in a chromatographic system (high-performance liquid chromatography refractive index detector [HPLC-RID]), which presented the selectivity for the analytes, a limit of detection of 0.020 g/L, a limit of quantification of 0.0625 g/L, and recovery rates greater than 95%. The repeatability and inter-day precision had low dispersion, RSD < 2.0% and < 3.0%, respectively. Sucrose content ranged from 0.65 to 2.39 g/L using an OIS and from 1.19 to 2.72 g/L by MAE, while glucose and fructose concentration varied from 0.08 to 0.12 g/L using both methods. The OIS technique is preferably indicated for extraction of soluble sugars at the following conditions: 500 mg of grounded green coffee, 90 min, and 60 °C. The proposed method for soluble sugar extraction and quantification may be applied in research laboratories and food industries since it is a low-cost and environment-friendly technique.
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Affiliation(s)
| | - Douglas Mariani Zeffa
- 2 Universidade Estadual de Maringá (UEM), Avenida Colombo, 5790, 87020-900, Maringá, PR, Brazil
| | - Alessandra Koltun
- 2 Universidade Estadual de Maringá (UEM), Avenida Colombo, 5790, 87020-900, Maringá, PR, Brazil
| | - Mariana Ragassi Urbano
- 1 Universidade Estadual de Londrina (UEL), Rod. Celso Garcia Cid, Km 380, 86057-970, Londrina, PR, Brazil
| | | | - Suzana Lucy Nixdorf
- 1 Universidade Estadual de Londrina (UEL), Rod. Celso Garcia Cid, Km 380, 86057-970, Londrina, PR, Brazil
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Gemechu FG. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Macheiner L, Schmidt A, Karpf F, Mayer HK. A novel UHPLC method for determining the degree of coffee roasting by analysis of furans. Food Chem 2020; 341:128165. [PMID: 33038777 DOI: 10.1016/j.foodchem.2020.128165] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 09/18/2020] [Accepted: 09/19/2020] [Indexed: 11/26/2022]
Abstract
The aim of this study was to develop a multi-analyte UHPLC method for furans and to apply it to commercial coffee samples as well as commercial roasting trials. Furans, as rising time-temperature indicators (TTIs), promised to be an alternative to unsatisfactory roasting temperature measurements. Consequently, a UHPLC-UV method for the determination of 5-hydroxymethyl-2-furfural (HMF), 5-hydroxymethyl-2-furoic acid (HMFA), 2-furfural (F), 5-methylfurfural (MF), 2-furyl methyl ketone (FMC), 2-furoic acid (FA), and for 3-caffeoylquinic acid (3-CQA) was developed and validated. Commercial roasted coffee beans contained 77.7-322 mg/kg HMF, 73.3-158 mg/kg HMFA, 109-200 mg/kg 2-F, 157-209 mg/kg MF, 12.3-32.8 mg/kg FMC, and 137-205 mg/kg FA. Roasting trial samples showed strong rising HMF contents (max.: Arabica: 769 mg/kg, Robusta: 364 mg/kg) followed by a distinct decline. Only MF and FA appeared as steady rising TTIs in the roasting process in Arabica and Robusta beans. 3-CQA fitted well as a decreasing TTI as expected.
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Affiliation(s)
- Lukas Macheiner
- Department of Food Science and Technology, Food Chemistry Laboratory, BOKU - University of Natural Resources and Life Sciences, Vienna, Muthgasse 11, A-1190 Vienna, Austria
| | - Anatol Schmidt
- Department of Food Science and Technology, Food Chemistry Laboratory, BOKU - University of Natural Resources and Life Sciences, Vienna, Muthgasse 11, A-1190 Vienna, Austria. https://orcid.org/0000-0003-2424-5582
| | - Franz Karpf
- Department of Food Science and Technology, Food Chemistry Laboratory, BOKU - University of Natural Resources and Life Sciences, Vienna, Muthgasse 11, A-1190 Vienna, Austria. https://orcid.org/0000-0003-0477-3206
| | - Helmut K Mayer
- Department of Food Science and Technology, Food Chemistry Laboratory, BOKU - University of Natural Resources and Life Sciences, Vienna, Muthgasse 11, A-1190 Vienna, Austria.
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Pimpley V, Patil S, Srinivasan K, Desai N, Murthy PS. The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes. Prep Biochem Biotechnol 2020; 50:969-978. [PMID: 32633686 DOI: 10.1080/10826068.2020.1786699] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
An overview of green coffee, the unroasted bean enriched with antioxidants, is presented in the following article. Green coffee beans are known to have a higher content of chlorogenic acid (CGA) with potential health benefits like activity against hypertension, diabetes, obesity, etc. There are three major classes of chlorogenic acids present in green coffee beans, namely: caffeoylquinic acid (CQA), di-caffeoylquinic acid (diCQA) and feruloylquinic acid (FQA). Another pivotal component of the green beans is caffeic acid. A compilation of the different research studies and reviews pertaining to the diverse biomolecules present in the green coffee, their structure and the different sources of CGA is presented. The traditional and modern methods of the extraction of CGA are also studied. Green coffee upon roasting develops its aromatic characteristics but the flavor development comes with a reciprocation of reduced chlorogenic acid content. Thus, the effect of processing is also addressed. There are numerous studies conducted to show the health benefits associated with the consumption of green coffee out of which, anti-diabetic and anti-obesity effects are particularly concentrated in this article.
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Affiliation(s)
- Vaibhavi Pimpley
- Spice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, India
| | - Siddhi Patil
- Spice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, India
| | - Kartikeya Srinivasan
- Spice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, India
| | - Nivas Desai
- Spice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, India
| | - Pushpa S Murthy
- Spice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, India
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Klingel T, Kremer JI, Gottstein V, Rajcic de Rezende T, Schwarz S, Lachenmeier DW. A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union. Foods 2020; 9:E665. [PMID: 32455549 PMCID: PMC7278860 DOI: 10.3390/foods9050665] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/07/2020] [Accepted: 05/14/2020] [Indexed: 02/06/2023] Open
Abstract
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications.
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Affiliation(s)
- Tizian Klingel
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Jonathan I. Kremer
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Vera Gottstein
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Tabata Rajcic de Rezende
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - 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; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
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Cordoba N, Fernandez-Alduenda M, Moreno FL, Ruiz Y. Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Alshawi AH. The Effect of Different Roasting Durations on the Acrylamide Concentrations in the Arabic Coffee Beverages. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180515115709] [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:
Acrylamide is the most powerful carcinogenic and neurotoxic compound
widely distributed in thermally processed foods. This compound is formed during early stages of
roasting processes of coffee beans through Millard reaction between reducing sugars and asparagine.
Due to the huge consumption of coffee throughout the globe, it has been considered as the major dietary
source of this dangerous compound. Thus, this study aims to investigate the effect of roasting
conditions on sugars and acrylamide contents in the Arabic coffee beans and beverages.
Methods:
Arabic coffee beans were roasted at 125°C for 30 to 60 min, ground to powders, brewed in
boiling water for 20 min and then analysed for sugars and acrylamide contents.
Results:
Roasting conditions significantly (P ≤ 0.05) reduced the content of both reducing and nonreducing
sugars compared to untreated samples. Increasing roasting duration to 40 min significantly
(P ≤ 0.05) increased the acrylamide concentration values to the maximum, whereas extending the duration
over 40 min (P ≤ 0.05) reduced the acrylamide concentration of coffee beans and beverages.
Conclusion:
The present study confirms that the process of roasting coffee beans is a significant factor
in the formation of acrylamide in Arabic coffee powders and beverages.
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Affiliation(s)
- Amal H. Alshawi
- Nutrition and Food Sciences Department, College of Home Economic, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
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25
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Diviš P, Pořízka J, Kříkala J. The effect of coffee beans roasting on its chemical composition. POTRAVINARSTVO 2019. [DOI: 10.5219/1062] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Drinking coffee has become part of our everyday culture. Coffee cultivation is devoted to over 50 countries in the world, located between latitudes 25 degrees North and 30 degrees South. Almost all of the world's coffee production is provided by two varieties, called ‘Arabica’ and ‘Robusta’ whereas the share of Arabica is 70% of the world's coffee harvest. Green (raw) coffee can not be used to prepare coffee beverages, coffee beans must first be roasted. Roasting coffee and reaching a certain degree of coffee roasting determine its flavor and aroma characteristics. In the present study the fate of sucrose, chlorogenic acid, acetic acid, formic acid, lactic acid, caffeic acid, total phenolic compounds and 5-hydroxymethylfurfural was studied in coffee (Brazil Cerrado Dulce, 100% Arabica) roasted in two ways (Medium roast and Full city roast). It has been found that almost all sucrose has been degraded (96 – 98%) in both roasting ways. During Medium roast 65% of chlorogenic acid contained in green coffee was degraded while during Full city roast it was 85%. During both Medium and Full city roasting, the formation of acetic acid but especially formic and lactic acid was recorded. The highest concentration of organic acids was recorded at Full City roasting at medium roasting times (3.3 mg.g-1 d.w. acetic acid, 1.79 mg.g-1 d.w. formic acid, 0.65 mg.g-1d.w. lactic acid). The amount of phenolic substances also increased during roasting up to 16.7 mg.g-1 d.w. of gallic acid equivalent. Highest concentrations of 5-hydroxymethylfurfural were measured at medium roasting times at both Medium (0.357 mg.g-1 d.w.) and French city (0.597 mg.g-1 d.w.) roasting temperatures. At the end of roasting, the 5-hydroxymethylfurfural concentration in coffee were 0.237 mg.g-1 d.w. (Medium roast) and 0.095 mg.g-1 d.w. (Full city roast).
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Kanai N, Yoshihara N, Kawamura I. Solid-state NMR characterization of triacylglycerol and polysaccharides in coffee beans. Biosci Biotechnol Biochem 2019; 83:803-809. [PMID: 30696386 DOI: 10.1080/09168451.2019.1571899] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
ABSTRACT
It is important to understand the structural characteristics of triacylglycerol (TAG), polysaccharides and trace elements in coffee beans, so that residues can be reutilized in applications including biodiesel oils. Here, we performed 1H and 13C solid-state NMR measurements on Indonesian green beans, roasted beans, and spent coffee grounds (SCGs). In the NMR spectra, there were liquid-like TAG containing linoleic acids based on observed signals of -CH=CH-CH2-CH=CH- group in an acyl chain, which play a role in decreasing TAG’s melting point. We found TAG was still abundant in the SCGs from NMR spectra. After lipids were removed from SCGs, the intensity of the TAG signal decreased considerably, with approximately 64% of the TAG was successfully extracted. We described the chemical structure of TAG in coffee beans and demonstrated that it is possible quantify the amount of extracted TAG using solid-state NMR.
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Affiliation(s)
- Noriko Kanai
- Department of Chemistry, Chemical Engineering, and Life Science, College of Engineering Science, Yokohama National University, Yokohama, Japan
| | - Naoki Yoshihara
- Instrumental Analysis Center, Yokohama National University, Yokohama, Japan
| | - Izuru Kawamura
- Department of Chemistry, Chemical Engineering, and Life Science, College of Engineering Science, Yokohama National University, Yokohama, Japan
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27
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Holkar CR, Jadhav AJ, Pinjari DV. A critical review on the possible remediation of sediment in cocoa/coffee flavored milk. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Review: Potensi mikrobial selulase, xilanase, dan protease dalam fermentasi kopi luwak (Paradoxurus hermaphroditus) secara in vitro. JURNAL KIMIA SAINS DAN APLIKASI 2019. [DOI: 10.14710/jksa.22.2.58-66] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Kopi luwak adalah kopi bernilai tinggi dengan aroma dan rasa khas, yang dihasilkan dari biji kopi yang telah difermentasi sebagian dalam sistem pencernaan luwak (Paradoxurus hermaprodithus). Tingginya permintaan kopi ini dan produksi alami yang unik berimplikasi pada praktek pemaksaan dan penyiksaan hewan luwak, serta adanya kontroversi status kehalalan produk. Fermentasi in vitro menggunakan selulase, xilanase, dan protease yang diisolasi dari kotoran luwak tampaknya dapat menjadi alternatif proses untuk menghindari masalah pelecehan hewan, menjamin kehalalan produk serta memastikan keberlanjutan produksi kopi luwak. Kajian ini bertujuan untuk meringkas dan mensintesis peran tiga enzim ini (selulase, xilanase, dan protease) dalam fermentasi in vitro kopi luwak dan pengaruhnya pada karakteristik kimia dan sensori berdasarkan hasil-hasil penelitian terbaru. Hasil kajian menunjukkan bahwa fermentasi in vitro menggunakan selulase, xilanase, dan protease. biji kopi menghasilkan karakteristik kimia dan sensorik yang sama dengan yang dihasilkan melalui proses alami yang melibatkan hewan luwak.
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Saeed M, Naveed M, BiBi J, Ali Kamboh A, Phil L, Chao S. Potential nutraceutical and food additive properties and risks of coffee: a comprehensive overview. Crit Rev Food Sci Nutr 2019; 59:3293-3319. [PMID: 30614268 DOI: 10.1080/10408398.2018.1489368] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Coffee is a composite mixture of more than a thousand diverse phytochemicals like alkaloids, phenolic compounds, vitamins, carbohydrates, lipids, minerals and nitrogenous compounds. Coffee has multifunctional properties as a food additive and nutraceutical. As a nutraceutical, coffee has anti-inflammatory, anti-oxidant, antidyslipidemic, anti-obesity, type-2 diabetes mellitus (DM), and cardiovascular diseases (CVD), which can serve for the treatment and prevention of metabolic syndrome and associated disorders. On the other hand, as a food additive, coffee has antimicrobial activity against a wide range of microorganisms, inhibits lipid peroxidation (LPO), and can function as a prebiotic. The outcomes of different studies also revealed that coffee intake may reduce the incidence of numerous chronic diseases, like liver disease, mental health, and it also overcomes the all-cause mortality, and suicidal risks. In some studies, high intake of coffee is linked to increase CVD risk factors, like cholesterol, plasma homocysteine and blood pressure (BP). There is also a little evidence that associated the coffee consumption with increased risk of lung tumors in smokers. Among adults who consume the moderate amount of coffee, there is slight indication of health hazards with strong indicators of health benefits. Moreover, existing literature suggests that it may be cautious for pregnant women to eliminate the chances of miscarriages and impaired fetal growth. The primary purpose of this narrative review is to provide an overview of the findings of the positive impacts and risks of coffee consumption on human health. In conclusion, to date, the best available evidence from research indicates that drinking coffee up to 3-4 cups/day provides health benefits for most people.
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Affiliation(s)
- Muhammad Saeed
- Department of Animal Nutrition, College of Animal Sciences and Technology, Northwest A & F University, Yangling, Shaanxi Province, P.R. China
| | - Muhammad Naveed
- Department of Clinical Pharmacology, School of Pharmacy, Nanjing Medical University, Nanjing, Jiangsu Province, P.R. China
| | - Jannat BiBi
- Department of Physical Education, Shaanxi Normal University, Xian, Shaanxi Province, P.R. China
| | - Asghar Ali Kamboh
- Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Sindh Province, Pakistan
| | - Lucas Phil
- Department of Pharmaceutical Analysis, China Pharmaceutical University, School of Pharmacy, Nanjing, Jiangsu Province, P.R. China
| | - Sun Chao
- Department of Animal Nutrition, College of Animal Sciences and Technology, Northwest A & F University, Yangling, Shaanxi Province, P.R. China
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Malik N, Gouseti O, Bakalis S. Effect of freezing on microstructure and reconstitution of freeze-dried high solid hydrocolloid-based systems. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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32
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Tian T, Freeman S, Corey M, German JB, Barile D. Effect of Roasting on Oligosaccharide Abundance in Arabica Coffee Beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10067-10076. [PMID: 30175920 DOI: 10.1021/acs.jafc.8b02641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Emerging research into the bioactivities of indigestible carbohydrates is illuminating the potential of various foods and food streams to serve as novel sources of health-promoting compounds. Oligosaccharides (OS) are widely present in milks and some plants. Our previous research demonstrated the presence of OS in brewed coffee and spent coffee grounds. Armed with this new knowledge, the next step toward improving the utilization of these valuable components involved investigating the effect of roasting on the formation and abundance of coffee OS. In the present study, we used advanced mass spectrometry to analyze a variety of coffee samples and demonstrated that a great structural diversity and increased abundance of OS is associated with higher roasting intensity. The present investigation also evaluated methods for OS extraction and fractionation. A preparative-scale chromatographic method, based on activated carbon, was developed to isolate enough amounts of OS from coffee to enable future confirmation of prebiotic and other in vitro activities.
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Affiliation(s)
| | | | - Mark Corey
- Keurig Green Mountain, Inc. , Waterbury , Vermont 05676 , United States
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Effect of pretreatments on isolation of bioactive polysaccharides from spent coffee grounds using subcritical water. Int J Biol Macromol 2018; 109:711-719. [DOI: 10.1016/j.ijbiomac.2017.12.120] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 11/20/2017] [Accepted: 12/20/2017] [Indexed: 01/29/2023]
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34
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Daniel D, Lopes FS, Santos VBD, do Lago CL. Detection of coffee adulteration with soybean and corn by capillary electrophoresis-tandem mass spectrometry. Food Chem 2018; 243:305-310. [PMID: 29146342 DOI: 10.1016/j.foodchem.2017.09.140] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 08/14/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022]
Abstract
The detection of coffee adulteration with soybean and corn by capillary electrophoresis-tandem mass spectrometry was accomplished by evaluating the monosaccharides profile obtained after acid hydrolysis of the samples. The acid hydrolysis, using H2SO4 as a catalyst, increases the ionic strength of the sample impairing the electrophoretic separation. Therefore, Ba(OH)2 was used to both neutralize the medium and reduce the content of sulfate by precipitation of BaSO4. The best separation of nine determined monosaccharides (fucose, galactose, arabinose, glucose, rhamnose, xylose, mannose, fructose and ribose) plus inositol as internal standard was obtained in 500 mmol·L-1 triethylamine, pH 12.3. The monosaccharides are separated as anionic species at this pH. The proposed method is simple, fast (<12.0 min), present linear calibration curves (r2 = 0.995), and relative standard deviation for replicate injections lower than 5%. The LOQ for all monosaccharides was lower than 0.01 mmol·L-1, which is in accordance with the tolerable limits for coffee. Principal component analysis (PCA) was used to evaluate interrelationships between the monosaccharide profile and the coffee adulteration with different proportions of soybean and corn. Fucose, galactose, arabinose, glucose, sucrose, rhamnose, xylose, mannose, fructose, and ribose were quantified in packed roast-and-ground commercial coffee samples, and differences between adulterated and unadulterated coffees could be detected.
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Affiliation(s)
- Daniela Daniel
- Agilent Technologies, Alameda Araguaia, 1142, CEP 06455-000 Barueri, SP, Brazil; Departamento de Química Fundamental - Instituto de Química - Universidade de São Paulo, Av. Prof. Lineu Prestes, 748, CEP 05508-000 São Paulo, SP, Brazil
| | - Fernando Silva Lopes
- Departamento de Química Fundamental - Instituto de Química - Universidade de São Paulo, Av. Prof. Lineu Prestes, 748, CEP 05508-000 São Paulo, SP, Brazil
| | - Vagner Bezerra Dos Santos
- Instituto de Ciências Exatas e Naturais, Universidade Federal do Pará, Rua Augusto Corrêa, 01 - Setor Básico, CEP 66075-110 Belém, PA, Brazil
| | - Claudimir Lucio do Lago
- Departamento de Química Fundamental - Instituto de Química - Universidade de São Paulo, Av. Prof. Lineu Prestes, 748, CEP 05508-000 São Paulo, SP, Brazil.
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Poisson L, Auzanneau N, Mestdagh F, Blank I, Davidek T. New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2422-2431. [PMID: 28013547 DOI: 10.1021/acs.jafc.6b04849] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The origin and formation pathways of the buttery-smelling α-diketones 2,3-butanedione and 2,3-pentanedione upon coffee roasting were studied by means of biomimetic in-bean experiments combined with labeling experiments. For this purpose natural sucrose in the coffee bean was replaced by fully or partially 13C-labeled sucrose or by a mixture of unlabeled and fully 13C-labeled sucrose (CAMOLA approach). The obtained data point out that sucrose contributes to both α-diketones; however, its importance and reaction pathways clearly differ. Whereas the major part of 2,3-pentanedione originates from sucrose (about 76%), its contribution to 2,3-butanedione is much lower (about 35%). Formation from intact sugar skeleton is the major pathway generating 2,3-pentanedione from sucrose, whereas 2,3-butanedione is mainly generated by recombination of sucrose fragments. The contribution of glucose and fructose moieties of sucrose to both α-diketones is comparable. Finally, kinetic experiments with fully labeled sucrose showed that the contribution of sucrose changes during roasting.
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Affiliation(s)
- Luigi Poisson
- Nestlé Product Technology Centre Orbe, Nestec Ltd. , CH-1350 Orbe , Switzerland
| | - Noémie Auzanneau
- Nestlé Product Technology Centre Orbe, Nestec Ltd. , CH-1350 Orbe , Switzerland
| | - Frédéric Mestdagh
- Nestlé Product Technology Centre Orbe, Nestec Ltd. , CH-1350 Orbe , Switzerland
| | - Imre Blank
- Nestlé Research Centre , P.O. Box 44, CH-1000 Lausanne 26 , Switzerland
| | - Tomas Davidek
- Nestlé Product Technology Centre Orbe, Nestec Ltd. , CH-1350 Orbe , Switzerland
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Mellbye FB, Jeppesen PB, Shokouh P, Laustsen C, Hermansen K, Gregersen S. Cafestol, a Bioactive Substance in Coffee, Has Antidiabetic Properties in KKAy Mice. JOURNAL OF NATURAL PRODUCTS 2017; 80:2353-2359. [PMID: 28763212 DOI: 10.1021/acs.jnatprod.7b00395] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Daily coffee consumption is inversely associated with risk of type-2 diabetes (T2D). Cafestol, a bioactive substance in coffee, increases glucose-stimulated insulin secretion in vitro and increases glucose uptake in human skeletal muscle cells. We hypothesized that cafestol can postpone development of T2D in KKAy mice. Forty-seven male KKAy mice were randomized to consume chow supplemented daily with either 1.1 (high), 0.4 (low), or 0 (control) mg of cafestol for 10 weeks. We collected blood samples for fasting glucose, glucagon, and insulin as well as liver, muscle, and fat tissues for gene expression analysis. We isolated islets of Langerhans and measured insulin secretory capacity. After 10 weeks of intervention, fasting plasma glucose was 28-30% lower in cafestol groups compared with the control group (p < 0.01). Fasting glucagon was 20% lower and insulin sensitivity improved by 42% in the high-cafestol group (p < 0.05). Cafestol increased insulin secretion from isolated islets by 75-87% compared to the control group (p < 0.001). Our results show that cafestol possesses antidiabetic properties in KKAy mice. Consequently, cafestol may contribute to the reduced risk of developing T2D in coffee consumers and has a potential role as an antidiabetic drug.
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Affiliation(s)
- Fredrik Brustad Mellbye
- Department of Endocrinology and Internal Medicine, Aarhus University Hospital , Tage-Hansens Gade 2, 8000 Aarhus C, Denmark
| | - Per Bendix Jeppesen
- Department of Endocrinology and Internal Medicine, Aarhus University Hospital , Tage-Hansens Gade 2, 8000 Aarhus C, Denmark
| | - Pedram Shokouh
- Department of Clinical Medicine, Aarhus University , Palle Juul-Jensens Boulevard 82, 8200 Aarhus N, Denmark
- The Danish Diabetes Academy, Odense University Hospital , Sdr. Boulevard 29, 5000 Odense C, Denmark
| | - Christoffer Laustsen
- MR Research Centre, Department of Clinical Medicine, Aarhus University Hospital , Palle Juul-Jensens Boulevard 99, 8200 Aarhus N, Denmark
| | - Kjeld Hermansen
- Department of Endocrinology and Internal Medicine, Aarhus University Hospital , Tage-Hansens Gade 2, 8000 Aarhus C, Denmark
| | - Søren Gregersen
- Department of Endocrinology and Internal Medicine, Aarhus University Hospital , Tage-Hansens Gade 2, 8000 Aarhus C, Denmark
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Molecular modification of native coffee polysaccharide using subcritical water treatment: Structural characterization, antioxidant, and DNA protecting activities. Int J Biol Macromol 2017; 99:555-562. [DOI: 10.1016/j.ijbiomac.2017.03.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Revised: 02/15/2017] [Accepted: 03/06/2017] [Indexed: 11/17/2022]
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38
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Tian T, Freeman S, Corey M, German JB, Barile D. Chemical Characterization of Potentially Prebiotic Oligosaccharides in Brewed Coffee and Spent Coffee Grounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2784-2792. [PMID: 28318250 DOI: 10.1021/acs.jafc.6b04716] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Oligosaccharides are indigestible carbohydrates widely present in mammalian milk and in some plants. Milk oligosaccharides are associated with positive health outcomes; however, oligosaccharides in coffee have not been extensively studied. We investigated the oligosaccharides and their monomeric composition in dark roasted coffee beans, brewed coffee, and spent coffee grounds. Oligosaccharides with a degree of polymerization ranging from 3 to 15, and their constituent monosaccharides, were characterized and quantified. The oligosaccharides identified were mainly hexoses (potentially galacto-oligosaccharides and manno-oligosaccharides) containing a heterogeneous mixture of glucose, arabinose, xylose, and rhamnose. The diversity of oligosaccharides composition found in these coffee samples suggests that they could have selective prebiotic activity toward specific bacterial strains able to deconstruct the glycosidic bonds and utilize them as a carbon source.
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Affiliation(s)
- Tian Tian
- Department of Food Science and Technology, University of California , Davis, California 95616, United States
| | - Samara Freeman
- Foods for Health Institute, University of California, Davis , One Shields Avenue, Davis, California 95616, United States
| | - Mark Corey
- Keurig Green Mountain, Inc. , Waterbury, Vermont 05676, United States
| | - J Bruce German
- Department of Food Science and Technology, University of California , Davis, California 95616, United States
- Foods for Health Institute, University of California, Davis , One Shields Avenue, Davis, California 95616, United States
| | - Daniela Barile
- Department of Food Science and Technology, University of California , Davis, California 95616, United States
- Foods for Health Institute, University of California, Davis , One Shields Avenue, Davis, California 95616, United States
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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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In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour. Food Chem 2016; 208:103-10. [DOI: 10.1016/j.foodchem.2016.03.114] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 03/07/2016] [Accepted: 03/29/2016] [Indexed: 11/20/2022]
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Ballesteros LF, Teixeira JA, Mussatto SI. Extraction of polysaccharides by autohydrolysis of spent coffee grounds and evaluation of their antioxidant activity. Carbohydr Polym 2016; 157:258-266. [PMID: 27987926 DOI: 10.1016/j.carbpol.2016.09.054] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2016] [Revised: 09/09/2016] [Accepted: 09/15/2016] [Indexed: 10/21/2022]
Abstract
The extraction of polysaccharides by autohydrolysis of spent coffee grounds (SCG) was studied. Experimental assays were performed using different temperatures (160-200°C), liquid/solid ratios (5-15ml water/g SCG) and extraction times (10-50min) in order to determine the conditions that maximize the extraction of polysaccharides with high antioxidant activity. Autohydrolysis was demonstrated to be an efficient technique to recover antioxidant polysaccharides from SCG. The best process conditions consisted in using 15ml water/g SCG, during 10min at 160°C. The polysaccharides obtained under these conditions were mainly in the form of galactomannans and arabinogalactans. They presented high antioxidant activity (assessed by four different methods), were thermostable in a large range of temperature, and had a typical carbohydrate pattern, being of interest for industrial applications, mainly in the food area.
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Affiliation(s)
- Lina F Ballesteros
- Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - José A Teixeira
- Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Solange I Mussatto
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands.
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Mellbye FB, Jeppesen PB, Hermansen K, Gregersen S. Cafestol, a Bioactive Substance in Coffee, Stimulates Insulin Secretion and Increases Glucose Uptake in Muscle Cells: Studies in Vitro. JOURNAL OF NATURAL PRODUCTS 2015; 78:2447-2451. [PMID: 26465380 DOI: 10.1021/acs.jnatprod.5b00481] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Diet and exercise intervention can delay or prevent development of type-2-diabetes (T2D), and high habitual coffee consumption is associated with reduced risk of developing T2D. This study aimed to test whether selected bioactive substances in coffee acutely and/or chronically increase insulin secretion from β-cells and improve insulin sensitivity in skeletal muscle cells. Insulin secretion from INS-1E rat insulinoma cells was measured after acute (1-h) and long-term (72-h) incubation with bioactive substances from coffee. Additionally, we measured uptake of radioactive glucose in human skeletal muscle cells (SkMC) after incubation with cafestol. Cafestol at 10(-8) and 10(-6) M acutely increased insulin secretion by 12% (p < 0.05) and 16% (p < 0.001), respectively. Long-term exposure to 10(-10) and 10(-8) M cafestol increased insulin secretion by 34% (p < 0.001) and 68% (p < 0.001), respectively. Caffeic acid also increased insulin secretion acutely and chronically. Chlorogenic acid, trigonelline, oxokahweol, and secoisolariciresinol did not significantly alter insulin secretion acutely. Glucose uptake in SkMC was significantly enhanced by 8% (p < 0.001) in the presence of 10(-8) M cafestol. This newly demonstrated dual action of cafestol suggests that cafestol may contribute to the preventive effects on T2D in coffee drinkers and be of therapeutic interest.
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Affiliation(s)
- Fredrik Brustad Mellbye
- Department of Endocrinology and Internal Medicine, Aarhus University Hospital , Tage-Hansens Gade 2, 8000 Aarhus C Denmark
| | - Per Bendix Jeppesen
- Department of Endocrinology and Internal Medicine, Aarhus University Hospital , Tage-Hansens Gade 2, 8000 Aarhus C Denmark
| | - Kjeld Hermansen
- Department of Endocrinology and Internal Medicine, Aarhus University Hospital , Tage-Hansens Gade 2, 8000 Aarhus C Denmark
| | - Søren Gregersen
- Department of Endocrinology and Internal Medicine, Aarhus University Hospital , Tage-Hansens Gade 2, 8000 Aarhus C Denmark
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Ballesteros LF, Cerqueira MA, Teixeira JA, Mussatto SI. Characterization of polysaccharides extracted from spent coffee grounds by alkali pretreatment. Carbohydr Polym 2015; 127:347-54. [DOI: 10.1016/j.carbpol.2015.03.047] [Citation(s) in RCA: 115] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2014] [Revised: 02/18/2015] [Accepted: 03/09/2015] [Indexed: 02/02/2023]
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45
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Waters DM, Arendt EK, Moroni AV. Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality. Crit Rev Food Sci Nutr 2015; 57:259-274. [DOI: 10.1080/10408398.2014.902804] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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46
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Pauli ED, Barbieri F, Garcia PS, Madeira TB, Acquaro VR, Scarminio IS, da Camara CAP, Nixdorf SL. Detection of ground roasted coffee adulteration with roasted soybean and wheat. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.032] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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47
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Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1349-z] [Citation(s) in RCA: 272] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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48
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Yamada H, Kawado M, Aoyama N, Hashimoto S, Suzuki K, Wakai K, Suzuki S, Watanabe Y, Tamakoshi A. Coffee consumption and risk of colorectal cancer: the Japan Collaborative Cohort Study. J Epidemiol 2014; 24:370-8. [PMID: 24857957 PMCID: PMC4150007 DOI: 10.2188/jea.je20130168] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
BACKGROUND Epidemiologic studies have reported coffee consumption to be associated with various health conditions. The purpose of this study was to examine the relationship of coffee consumption with colorectal cancer incidence in a large-scale prospective cohort study in Japan. METHODS We used data from the Japan Collaborative Cohort Study for Evaluation of Cancer Risk (JACC Study). Here, we analyzed a total of 58 221 persons (23 607 men, 34 614 women) followed from 1988 to the end of 2009. During 738 669 person-years of follow-up for the analysis of colorectal cancer risk with coffee consumption at baseline, we identified 687 cases of colon cancer (355 males and 332 females) and 314 cases of rectal cancer (202 males and 112 females). We used the Cox proportional-hazard regression model to estimate hazard ratio (HR). RESULTS Compared to those who consumed less than 1 cup of coffee per day, men who consumed 2-3 cups of coffee per day had an HR of 1.26 (95% confidence interval [CI] 0.93-1.70), and men who consumed more than 4 cups of coffee per day had an HR of 1.79 (95% CI 1.01-3.18). A statistically significant increase in the risk of colon cancer was associated with increasing coffee consumption among men (P for trend = 0.03). On the other hand, coffee consumption in women was not associated with incident risk of colon cancer. Coffee consumption was also not associated with rectal cancer incidence in men or women. CONCLUSIONS This large-scale population-based cohort study showed that coffee consumption increases the risk of colon cancer among Japanese men.
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Affiliation(s)
- Hiroya Yamada
- Department of Hygiene, Fujita Health University School of Medicine
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Application of Endo-β-1,4,d-mannanase and Cellulase for the Release of Mannooligosaccharides from Steam-Pretreated Spent Coffee Ground. Appl Biochem Biotechnol 2014; 172:3538-57. [DOI: 10.1007/s12010-014-0770-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2013] [Accepted: 02/03/2014] [Indexed: 12/20/2022]
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50
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Ribeiro H, Marto J, Raposo S, Agapito M, Isaac V, Chiari BG, Lisboa PF, Paiva A, Barreiros S, Simões P. From coffee industry waste materials to skin-friendly products with improved skin fat levels. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200239] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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