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Wysocki Ł, Adamczuk P, Bardadyn P, Gabor A, Jelonek K, Kudelska M, Kukuć M, Piasek A, Pietras M, Słomka M, Trojan Z, Tybulczuk W, Sobiepanek A, Żylińska-Urban J, Cieśla J. Development of lactic acid production from coffee grounds hydrolysate by fermentation with Lacticaseibacillus rhamnosus. J Ind Microbiol Biotechnol 2024; 51:kuae032. [PMID: 39227166 PMCID: PMC11399779 DOI: 10.1093/jimb/kuae032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2024] [Accepted: 09/02/2024] [Indexed: 09/05/2024]
Abstract
Spent coffee grounds (SCG) are commercial waste that are still rich in numerous valuable ingredients and can be further processed into useful products such as coffee oil, antioxidant extract, lactic acid, and lignin. The challenge and innovation is to develop the SCG processing technology, maximizing the use of raw material and minimizing the use of other resources within the sequential process. The presented research is focused on the aspect of biotechnological production of lactic acid from SCG by using the Lacticaseibacillus rhamnosus strain isolated from the environment. Thanks to the optimization of the processes of acid hydrolysis, neutralization, enzymatic hydrolysis of SCG, and fermentation, the obtained concentration of lactic acid was increased after 72 hr of culture from the initial 4.60 g/l to 48.6 g/l. In addition, the whole process has been improved, taking into account the dependence on other processes within the complete SCG biorefinery, economy, energy, and waste aspects. Costly enzymatic hydrolysis was completely eliminated, and it was proven that supplementation of SCG hydrolysate with expensive yeast extract can be replaced by cheap waste from the agri-food industry. ONE-SENTENCE SUMMARY A process for efficient lactic acid production from spent coffee grounds using the Lacticaseibacillus rhamnosus strain was developed and optimized, including nutrient solution preparation, supplementation and fermentation.
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Affiliation(s)
- Łukasz Wysocki
- Chair of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, 00-662 Warsaw, Poland
- EcoBean Sp. z o. o. (Polish Limited Liability Company), 00-662 Warsaw, Poland
| | - Patrycja Adamczuk
- EcoBean Sp. z o. o. (Polish Limited Liability Company), 00-662 Warsaw, Poland
| | - Paula Bardadyn
- EcoBean Sp. z o. o. (Polish Limited Liability Company), 00-662 Warsaw, Poland
| | - Anna Gabor
- EcoBean Sp. z o. o. (Polish Limited Liability Company), 00-662 Warsaw, Poland
| | - Karolina Jelonek
- Chair of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, 00-662 Warsaw, Poland
- EcoBean Sp. z o. o. (Polish Limited Liability Company), 00-662 Warsaw, Poland
| | - Monika Kudelska
- Chair of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, 00-662 Warsaw, Poland
- EcoBean Sp. z o. o. (Polish Limited Liability Company), 00-662 Warsaw, Poland
| | - Maksymilian Kukuć
- EcoBean Sp. z o. o. (Polish Limited Liability Company), 00-662 Warsaw, Poland
- Chair of Polymer Chemistry and Technology, Faculty of Chemistry, Warsaw University of Technology, 00-662 Warsaw, Poland
| | - Adrianna Piasek
- Chair of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, 00-662 Warsaw, Poland
- EcoBean Sp. z o. o. (Polish Limited Liability Company), 00-662 Warsaw, Poland
| | - Marta Pietras
- Chair of Polymer Chemistry and Technology, Faculty of Chemistry, Warsaw University of Technology, 00-662 Warsaw, Poland
| | - Monika Słomka
- EcoBean Sp. z o. o. (Polish Limited Liability Company), 00-662 Warsaw, Poland
| | - Zoja Trojan
- Chair of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, 00-662 Warsaw, Poland
- EcoBean Sp. z o. o. (Polish Limited Liability Company), 00-662 Warsaw, Poland
| | - Wiktoria Tybulczuk
- Chair of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, 00-662 Warsaw, Poland
| | - Anna Sobiepanek
- Chair of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, 00-662 Warsaw, Poland
| | - Joanna Żylińska-Urban
- Chair of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, 00-662 Warsaw, Poland
| | - Joanna Cieśla
- Chair of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, 00-662 Warsaw, Poland
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Alabdalall AH. Gas chromatography-mass spectrometry analysis of fatty acids in healthy and Aspergillus niger MH078571.1-infected Arabica coffee beans. PLoS One 2024; 19:e0293369. [PMID: 38165986 PMCID: PMC10760658 DOI: 10.1371/journal.pone.0293369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Accepted: 10/10/2023] [Indexed: 01/04/2024] Open
Abstract
The organic composition of Arabica coffee beans, particularly fatty acids, significantly influences their overall quality. After measuring its composition of fatty acids, it contained a high percentage of saturated fatty acids (SFA), including caprylic, lauric, myristic, palmitic, margaric, fat, and orchid. Moreover, the sample contained unsaturated fatty acids (USFA), namely palmitoleic acid (C16:1), oleic acid (C18:1), linoleic acid (C18:2), and alpha-linoleic acid (C18:3). Coffee beans are susceptible to infection by fungi during storage, the development of which has adverse effects on the beans. The present study aimed to examine the impact of Aspergillus niger MH078571.1 infection on the diversity and abundance of fatty acids in green Arabica coffee beans. The impact of Aspergillus niger on the consumption of fatty acids in Arabica coffee beans was assessed. The findings of the study indicate that the duration of storage had a significant impact on the levels of fatty acids, specifically miristic (C14:0), margaric (C17:0), and stearic (C18:0), which increased as the storage period and temperature increased. Conversely, the percentage of oleic acid decreased under these conditions. This trend was observed across different storage temperatures (0, 8, and 25°C) in untreated coffee beans affected by fungal activity.
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Affiliation(s)
- Amira H. Alabdalall
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
- Basic and Applied Scientific Research Center (BASRC), Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
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Romano R, De Luca L, Basile G, Nitride C, Pizzolongo F, Masi P. The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds. Foods 2023; 12:foods12101958. [PMID: 37238777 DOI: 10.3390/foods12101958] [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: 04/17/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Spent coffee grounds (SCG) contain bioactive compounds. In this work, given the increasing demand to valorize waste and use green technologies, SCG were submitted to extraction by carbon dioxide (CO2) in supercritical and liquid conditions. The extraction parameters were varied to obtain the maximum yield with the maximum antioxidant activity. The use of supercritical and liquid CO2 with 5% ethanol for 1 h provided yields (15 and 16%, respectively) comparable to those obtained by control methods for 5 h and extracts with high total polyphenolic contents (970 and 857 mg GAE/100 g oil, respectively). It also provided extracts with DPPH (3089 and 3136 μmol TE/100 g oil, respectively) and FRAP (4383 and 4324 μmol TE/100 g oil, respectively) antioxidant activity levels higher than those of hexane extracts (372 and 2758 μmol TE/100 g oil, respectively) and comparable to those of ethanol (3492 and 4408 μmol TE/100 g oil, respectively). The SCG extracts exhibited linoleic, palmitic, oleic, and stearic acids (predominant fatty acids) and furans and phenols (predominant volatile organic compounds). They were also characterized by caffeine and individual phenolic acids (chlorogenic, caffeic, ferulic, and 3,4-dihydroxybenzoic acids) with well-known antioxidant and antimicrobial properties; therefore, they could be used in the cosmetic, pharmaceutical, and food sectors.
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Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Giulia Basile
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Chiara Nitride
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Portici, NA, Italy
| | - Paolo Masi
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università, 133, 80055 Portici, NA, Italy
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Bevilacqua E, Cruzat V, Singh I, Rose’Meyer RB, Panchal SK, Brown L. The Potential of Spent Coffee Grounds in Functional Food Development. Nutrients 2023; 15:nu15040994. [PMID: 36839353 PMCID: PMC9963703 DOI: 10.3390/nu15040994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/09/2023] [Accepted: 02/12/2023] [Indexed: 02/18/2023] Open
Abstract
Coffee is a popular and widely consumed beverage worldwide, with epidemiological studies showing reduced risk of cardiovascular disease, cancers and non-alcoholic fatty liver disease. However, few studies have investigated the health effects of the post-brewing coffee product, spent coffee grounds (SCG), from either hot- or cold-brew coffee. SCG from hot-brew coffee improved metabolic parameters in rats with diet-induced metabolic syndrome and improved gut microbiome in these rats and in humans; further, SCG reduced energy consumption in humans. SCG contains similar bioactive compounds as the beverage including caffeine, chlorogenic acids, trigonelline, polyphenols and melanoidins, with established health benefits and safety for human consumption. Further, SCG utilisation could reduce the estimated 6-8 million tonnes of waste each year worldwide from production of coffee as a beverage. In this article, we explore SCG as a major by-product of coffee production and consumption, together with the potential economic impacts of health and non-health applications of SCG. The known bioactive compounds present in hot- and cold-brew coffee and SCG show potential effects in cardiovascular disease, cancer, liver disease and metabolic disorders. Based on these potential health benefits of SCG, it is expected that foods including SCG may moderate chronic human disease while reducing the environmental impact of waste otherwise dumped in landfill.
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Affiliation(s)
- Elza Bevilacqua
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Vinicius Cruzat
- Faculty of Health, Southern Cross University, Gold Coast, QLD 4225, Australia
| | - Indu Singh
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Roselyn B. Rose’Meyer
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Sunil K. Panchal
- School of Science, Western Sydney University, Richmond, NSW 2753, Australia
| | - Lindsay Brown
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
- Correspondence: ; Tel.: +61-433-062-123
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Lauberts M, Mierina I, Pals M, Latheef MAA, Shishkin A. Spent Coffee Grounds Valorization in Biorefinery Context to Obtain Valuable Products Using Different Extraction Approaches and Solvents. PLANTS (BASEL, SWITZERLAND) 2022; 12:30. [PMID: 36616167 PMCID: PMC9823728 DOI: 10.3390/plants12010030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
The valuable products that can be isolated from spent coffee ground (SCG) biomass consist of a high number of bioactive components, which are suitable for further application as raw materials in various production chains. This paper presents the potential value of the SCG obtained from large and local coffee beverage producers, for the production of valuable, biologically active products. Despite its high potential, SCG has not been utilized to its full potential value, but is instead discarded as waste in landfills. During its decomposition, SCG emits a large amount of CO2 and methane each year. The main novelty of our work is the implementation of sequential extraction with solvents of increased polarity that allows for the maximal removal of the available extractives. In addition, we have compared different extraction techniques, such as conventional and Soxhlet extraction, with more effective accelerated solvent extraction (ASE), which has seen relatively little use in terms of SCG extraction. By comparing these extraction methods and highlighting the key differences between them in terms of extraction yield and obtained extract composition, this work offers key insights for further SCG utilization. By using sequential and one-step accelerated solvent extraction, it is possible to obtain a significant number of extractives from SCG, with a yield above 20% of the starting biomass. The highest yield is for coffee oil, which is obtained with n-hexane ranging between 12% and 14% using accelerated solvent extraction (ASE) according to the scheme: n-hexane→ethyl acetate→60% ethanol. Using single-stage extraction, increasing the ethanol concentration also increases the total phenolic content (TPC) and it ranges between 18.7-23.9 Gallic acid equivalent (GAE) mg/g. The iodine values in the range of 164-174 using ASE and Soxhlet extraction shows that the hexane extracts contain a significant amount of unsaturated fatty acids; coffee oils with a low acid number, in the range of 4.74-6.93, contain few free fatty acids. The characterization of separated coffee oil has shown that it mainly consists of linoleic acid, oleic acid, palmitic acid, stearic acid and a small number of phenolic-type compounds.
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Affiliation(s)
- Maris Lauberts
- Latvian State Institute of Wood Chemistry, LV-1006 Riga, Latvia
| | - Inese Mierina
- Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Riga Technical University, Paula Valdena Str. 3, LV-1048 Riga, Latvia
| | - Matiss Pals
- Latvian State Institute of Wood Chemistry, LV-1006 Riga, Latvia
| | - Mohammed Ammar Abdul Latheef
- Riga Biomaterials Innovations and Development Centre of RTU, Institute of General Chemical Engineering, Faculty of Materials Science and Applied Chemistry, Riga Technical University, Pulka 3, K-3, LV-1007 Riga, Latvia
| | - Andrei Shishkin
- Riga Biomaterials Innovations and Development Centre of RTU, Institute of General Chemical Engineering, Faculty of Materials Science and Applied Chemistry, Riga Technical University, Pulka 3, K-3, LV-1007 Riga, Latvia
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Green synthesis of silver nanoparticles using the extract of spent coffee used for paper-based hydrogen peroxide sensing device. Sci Rep 2022; 12:20099. [PMID: 36418393 PMCID: PMC9684408 DOI: 10.1038/s41598-022-22067-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 10/10/2022] [Indexed: 11/24/2022] Open
Abstract
Hydrogen peroxide (H2O2) has attracted considerable attention for use as a disinfectant ingredient for various applications over the decades. The use of H2O2 within the safety regulations can avoid its toxicity to human health and the environment. In this study, a paper-based sensor containing green-synthesized silver nanoparticles (P-AgNPs) was developed for use in a smartphone in the determination of the H2O2 concentration. In the synthesis process, an extract of spent coffee grounds was used as a bioreducing agent. The effects of reaction time and silver nitrate (AgNO3) concentration on the green synthesis of silver nanoparticles (AgNPs) were investigated. The optimum conditions for the preparation of P-AgNPs were determined to be 100 mM AgNO3 (P-AgNPs-100) and 15 h synthesis time. The P-AgNPs-100 sensor exhibited high sensitivity with a detection limit of 1.26 mM H2O2, which might be suitable for the detection of H2O2-based household and beverage sanitizers. The H2O2 detection capability of P-AgNPs-100 was comparable to that of a commercial strip sensor. Furthermore, P-AgNPs-100 had a detection efficiency of more than 95% after long-term storage for 100 days.
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Aung Moon S, Wongsakul S, Kitazawa H, Saengrayap R. Lipid Oxidation Changes of Arabica Green Coffee Beans during Accelerated Storage with Different Packaging Types. Foods 2022; 11:foods11193040. [PMID: 36230115 PMCID: PMC9563479 DOI: 10.3390/foods11193040] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/21/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022] Open
Abstract
The storage conditions of green coffee beans (GCBs) are indispensable in preserving their commercial value. In Thailand, coffee farmers and roasters typically store GCBs for six months to a year before roasting. However, the beans undergo oxidation during storage, influencing both quality and taste. This study investigated changes in GCB lipid oxidation under different accelerated storage conditions (30 °C, 40 °C and 50 °C with 50% RH) and packaging, i.e., plastic woven (PW), low-density polyethylene (LDPE) and hermetic/GrainPro® (GP) bags. Samples were collected every five days (0, 5, 10, 15 and 20 days) and analyzed for lipid oxidation parameters including acid value (AV), free fatty acids (FFA), peroxide value (PV), ρ-anisidine value (PAV), total oxidation value (TOTOX), thiobarbituric acid reactive substances (TBARS), moisture content (MC), water activity (aw) and color. Primary oxidation was observed, with AV, FFA and PAV gradually changing during storage from 1.49 ± 0.32 to 3.7 ± 0.83 mg KOH/g oil, 3.82 ± 0.83 to 9.51 ± 1.09 mg KOH/g oil and 0.99 ± 0.03 to 1.79 ± 0.14, respectively. Secondary oxidation changes as PV and TBARS were reported at 0.86 ± 0.12 to 3.63 ± 0.10 meq/kg oil and 6.76 ± 2.27 to 35.26 ± 0.37 MDA/kg oil, respectively, affecting the flavor and odor of GCBs. Higher storage temperature significantly influenced a lower GCB quality. GP bags maintained higher GCB quality than LDPE and PW bags. Results provided scientific evidence of the packaging impact on oxidation for GCB under accelerated storage.
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Affiliation(s)
- Sai Aung Moon
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Sirirung Wongsakul
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Tea and Coffee Institute, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Hiroaki Kitazawa
- Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, Japan
| | - Rattapon Saengrayap
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Tea and Coffee Institute, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Integrated AriTech Ecosystems Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: ; Tel.: +66-53917186; Fax: +66-53916737
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The Valorization of Spent Coffee Ground Extract as a Prospective Insecticidal Agent against Some Main Key Pests of Phaseolus vulgaris in the Laboratory and Field. PLANTS 2022; 11:plants11091124. [PMID: 35567125 PMCID: PMC9103486 DOI: 10.3390/plants11091124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/13/2022] [Accepted: 04/19/2022] [Indexed: 11/17/2022]
Abstract
The exploitation of massive amounts of food and agro-waste represents a severe social, economic, and environmental issue. Under the growing demand for food products that are free of toxic synthetic insecticides, a methanolic extract of spent coffee grounds (SCGs), which represent the main byproduct of coffee production, was applied in the current study as a bioinsecticide against the main pests of the green bean: Spodoptera littoralis, Agrotis ipsilon, Bemisia tabaci, Empoasca fabae, and Aphis craccivora. A deterrent assay, contact bioassay, and lethal concentration analysis were performed to reveal the repellent, antifeedant, and oviposition deterrent effects. Parallel to the above-mentioned bioassays, the phytochemical composition of the methanolic SCG extract was investigated via a high-performance liquid chromatography (HPLC) analysis. Fourteen phenolic acids and five flavonoids, in addition to caffeine (alkaloid), were identified in the extract. Cinnamic, rosmarinic, and gallic acids were the predominant phenolics, while apigenin-7-glucoside was the main flavonoid, followed by naringin, catechin, and epicatechin. The extract of SCGs showed an insecticidal effect, with a mortality between 27.5 and 76% compared to the control (7.4%) and based on the concentration of the extract used. In the same trend, the oviposition efficiency revealed different batches of laid eggs (0.67, 2.33, 7.33, and 8.67 batches/jar) for 100, 50, and 25% of the SCG extract and the control. Finally, the major components of the SCG extract were docked into the insecticide acetylcholinesterase enzyme to explore their potential for inhibition, where apigenin-7-glucoside showed a higher binding affinity, followed by catechin, compared to the control (lannate). The obtained findings could be a starting point for developing novel bioinsecticides from SCGs.
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