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Fetsch VT, Kalschne DL, Canan C, Flores ÉLDM, Viegas MC, Peiter GC, Zara RF, Amaral JS, Corso MP. Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage-A Model Approach. Foods 2024; 13:1409. [PMID: 38731780 PMCID: PMC11083965 DOI: 10.3390/foods13091409] [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: 04/08/2024] [Revised: 04/25/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 23, variables: extraction time, ethanol-water ratio, and sample-solvent ratio) in an ultrasound bath (70 °C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (p ≤ 0.05, R2 > 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample-solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (p ≤ 0.05) higher content of caffeine (3114.8 ± 50.0 and 3148.1 ± 13.5 mg/100 g) and 5-CQA (6417.1 ± 22.0 and 6706.4 ± 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 ± 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 ± 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.
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Affiliation(s)
- Vanessa Tanara Fetsch
- Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil; (V.T.F.); (D.L.K.); (M.P.C.)
| | - Daneysa Lahis Kalschne
- Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil; (V.T.F.); (D.L.K.); (M.P.C.)
| | - Cristiane Canan
- Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil; (V.T.F.); (D.L.K.); (M.P.C.)
| | - Éder Lisandro de Moraes Flores
- Academic Department of Chemistry, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil;
| | - Marcelo Caldeira Viegas
- IGC—Companhia Iguaçu de Café Solúvel S.A., Research and Development, BR-369, Km 88, Cornélio Procópio 86300-000, Brazil;
| | - Gabrielle Caroline Peiter
- Academic Department of Chemistry, Federal University of Technology—Paraná, Campus Toledo (UTFPR-TD) Rua Cristo Rei, 19, Toledo 85902-490, Brazil; (G.C.P.); (R.F.Z.)
| | - Ricardo Fiori Zara
- Academic Department of Chemistry, Federal University of Technology—Paraná, Campus Toledo (UTFPR-TD) Rua Cristo Rei, 19, Toledo 85902-490, Brazil; (G.C.P.); (R.F.Z.)
| | - Joana Soares Amaral
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Sta. Apolónia, 5300-253 Bragança, Portugal;
| | - Marinês Paula Corso
- Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil; (V.T.F.); (D.L.K.); (M.P.C.)
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Chaudhary A, Mathur D, Gaba R, Pasricha R, Sharma K. Greening up organic reactions with caffeine: applications, recent developments, and future directions. RSC Adv 2024; 14:8932-8962. [PMID: 38500612 PMCID: PMC10945742 DOI: 10.1039/d4ra00432a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Accepted: 03/10/2024] [Indexed: 03/20/2024] Open
Abstract
Numerous studies in the field of alkaloid chemistry have provided researchers with valuable insights into their unique properties as catalysts. Among the diverse natural catalysts, caffeine has emerged as a green, expedient, and biodegradable catalyst with high efficiency and applicability. Interest in using caffeine as a catalyst has burgeoned over the past few years with its role in diverse multicomponent reactions. Preparation of its imidazolium salts and further conversion to Nitrogen Heterocyclic Carbene (NHC) ligands and ionic liquids offers new paradigms. Caffeine has also played a multifaceted role as a support material in influencing the structural properties of nanoparticles. We hope that the chemistry of caffeine and its applications for sustainable organic transformations discussed in this review will stimulate new thinking and open new avenues in this field.
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Affiliation(s)
- Ankita Chaudhary
- Department of Chemistry, Maitreyi College, University of Delhi Delhi - 110 021 India
| | - Divya Mathur
- Department of Chemistry, Daulat Ram College, University of Delhi Delhi - 110 007 India
| | - Ritu Gaba
- Department of Chemistry, Maitreyi College, University of Delhi Delhi - 110 021 India
| | - Raaina Pasricha
- Department of Chemistry, Maitreyi College, University of Delhi Delhi - 110 021 India
| | - Khyati Sharma
- Department of Chemistry, Maitreyi College, University of Delhi Delhi - 110 021 India
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Strieder MM, Sanches VL, Rostagno MA. Simultaneous extraction, separation, and analysis of 5-caffeoylquinic acid and caffeine from coffee co-product by PLE-SPE × HPLC-PDA two-dimensional system. Food Res Int 2024; 175:113690. [PMID: 38129032 DOI: 10.1016/j.foodres.2023.113690] [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: 02/09/2023] [Revised: 11/02/2023] [Accepted: 11/06/2023] [Indexed: 12/23/2023]
Abstract
This study proposed an integrated and automated procedure to extract, separate, and quantify bioactive compounds from a coffee co-product by pressurized liquid extraction (PLE) coupled inline with solid phase extraction (SPE) and online with HPLC-PDA (PLE-SPE × HPLC-PDA). The efficiency of the two-dimensional system in performing real-time analysis was verified by comparing HPLC-PDA results acquired by the system (online) and carried out after the extract fraction collection (offline). Different flow rates (1.5 mL/min for 336 min, 2 mL/min for 246.4 min, and 2.5 mL/min for 201.6 min) were evaluated to optimize the extraction, separation, and analysis method by PLE-SPE × HPLC-PDA. Subcritical water at 125 °C and 15 min of static time allowed the highest extraction yields of caffeine and 5-caffeoylquinic acid (5-CQA). Caffeine was retained during the aqueous extraction in the SPE adsorbent and eluted from the column by exchanging the solvent for a hydroethanolic mixture. Thus, caffeine was separated from 5-CQA and other phenolic compounds, producing extracts with different compositions. The solvent flow rate did not have a significant effect (p-value ≥ 0.05) on the extraction, separation, and analysis (by online and offline methods) of 5-CQA. However, the online quantification of retained compounds in the SPE (i.e., caffeine) can underestimate concentration compared to offline analysis. Nevertheless, the results suggest that coupling of advanced techniques can be used to efficiently extract, separate, and analyze fractions of phenolic compounds, supplying an integrated method to produce high-added value ingredients for several applications.
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Affiliation(s)
- Monique Martins Strieder
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), Universidade Estadual de Campinas, São Paulo, Brazil.
| | - Vitor Lacerda Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), Universidade Estadual de Campinas, São Paulo, Brazil
| | - Maurício Ariel Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), Universidade Estadual de Campinas, São Paulo, Brazil.
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4
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Ashraf GJ, Das P, Sahu R, Nandi G, Paul P, Dua TK. Impact of ultrasound-assisted extraction of polyphenols and caffeine from green tea leaves using high-performance thin-layer chromatography. Biomed Chromatogr 2023; 37:e5698. [PMID: 37403293 DOI: 10.1002/bmc.5698] [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: 04/23/2023] [Revised: 06/08/2023] [Accepted: 06/13/2023] [Indexed: 07/06/2023]
Abstract
Tea is the most popular daily drink consumed globally, with a high concentration of caffeine and polyphenols. In this study, the effects of ultrasonic-assisted extraction and quantification of caffeine and polyphenols from green tea were investigated and optimized using 23 -full factorial design and high-performance thin-layer chromatography. Three parameters were optimized to maximize the concentration of caffeine and polyphenols extracted using ultrasound: crude drug-to-solvent ratio (1:10-1:5), temperature (20-40°C), and ultrasonication time (10-30 min). The optimal conditions achieved from the model for tea extraction were as follows: crude drug-to-solvent ratio, 0.199 g/ml; temperature, 39.9°C; and time, 29.9 min; the extractive value was found to be 16.8%. Images from scanning electron microscopy showed that the matrix underwent a physical alteration and cell wall disintegration, which intensified and accelerated the extraction. This process might be simplified using sonication, which results in a higher extractive yield and a significant concentration of caffeine and polyphenols than the traditional approach, with a smaller quantity of solvent and faster analytical times. The result of high-performance thin-layer chromatography analysis proves a significant positive correlation between extractive value and caffeine and polyphenol concentrations.
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Affiliation(s)
- Gouhar Jahan Ashraf
- Department of Pharmaceutical Technology, University of North Bengal, Darjeeling, India
| | - Priya Das
- Department of Pharmaceutical Technology, University of North Bengal, Darjeeling, India
| | - Ranabir Sahu
- Department of Pharmaceutical Technology, University of North Bengal, Darjeeling, India
| | - Gouranga Nandi
- Department of Pharmaceutical Technology, University of North Bengal, Darjeeling, India
| | - Paramita Paul
- Department of Pharmaceutical Technology, University of North Bengal, Darjeeling, India
| | - Tarun Kumar Dua
- Department of Pharmaceutical Technology, University of North Bengal, Darjeeling, India
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Buyong NL, Nillian E. Physiochemical properties of Sarawak's adapted Liberica coffee silverskin utilizing varying solvents. Food Sci Nutr 2023; 11:6052-6059. [PMID: 37823107 PMCID: PMC10563707 DOI: 10.1002/fsn3.3541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 06/06/2023] [Accepted: 06/16/2023] [Indexed: 10/13/2023] Open
Abstract
This study aimed to investigate the physiochemical properties of Sarawak's adapted Liberica coffee silverskin (CS) using multiple solvents (distilled water, methanol, and ethanol) and its impact on the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities of the CS. The results showed that the highest TPC was observed in the methanol extract (15.24 ± 0.65 mg GAE/g), while the highest TFC was recorded when extracted with ethanol (25.14 ± 0.59 mg QE/g). The DPPH activity was also found to be highest in the ethanol extract (83.85 ± 1.78%), concurred by the results in the FRAP assay as the highest reduction was also in ethanol (11.40 ± 18.57 μmol FSE/g). These findings demonstrate that the bioactive compounds of CS extracted can be greatly influenced by the choice of solvent while highlighting the potential for Sarawak's adapted Liberica CS to be further harnessed into a value-added product and enabling a better by-product waste management.
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Affiliation(s)
- Nick Laurence Buyong
- Faculty of Resource Science and TechnologyUniversity Malaysia SarawakKota SamarahanSarawakMalaysia
| | - Elexson Nillian
- Faculty of Resource Science and TechnologyUniversity Malaysia SarawakKota SamarahanSarawakMalaysia
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6
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Taweekayujan S, Somngam S, Pinnarat T. Optimization and kinetics modeling of phenolics extraction from coffee silverskin in deep eutectic solvent using ultrasound-assisted extraction. Heliyon 2023; 9:e17942. [PMID: 37449125 PMCID: PMC10336794 DOI: 10.1016/j.heliyon.2023.e17942] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/27/2023] [Accepted: 07/03/2023] [Indexed: 07/18/2023] Open
Abstract
This research investigates the effect of extraction parameters on total phenolic content (TPC) and the antioxidant capacity of coffee silverskin (CS) extract using ultrasound-assisted extraction (UAE) in deep eutectic solvent (DES). The optimization was carried out in two stages: (i) the optimization of the UAE condition with the highest TPC; and (ii) a four-factor Box-Behnken design (BBD) to optimize the UAE condition with the optimal TPC; 2,2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity; and ferric reducing antioxidant power (FRAP). The results showed that the optimal UAE condition with the highest TPC was 150-250 μm CS particle size; 1,6-hexanediol as hydrogen bond donor (HBD); 1:7 HBA:HBD molar ratio; and 30% (w/w) water content, given choline chloride (ChCl) as hydrogen bond acceptor (HBA), 30 min extraction time and 30 ° C extraction temperature. The BBD-based optimal UAE condition was 30% w/w water content, 45 mL/g liquid/solid ratio, 90 min extraction time and 85 ° C extraction temperature, given the CS particle size of 150-250 μm and the HBA:HBD molar ratio of 1 (ChCl): 7 (1,6 hexanediol), achieving 19.19 ± 0.20 mg GAE/g CS for TPC, 24.06 ± 1.77 mg TE/g CS for DPPH radical scavenging capacity, and 59.13 ± 4.55 mg Fe (II)/g CS for FRAP. The experimental results were in good agreement with the BBD-based predicted results (22.40 mg GAE/g CS for TPC, 24.09 mg TE/g CS for DPPH, and 59.43 mg Fe(II)/g CS for FRAP). The two-site kinetics model best fitted the experimental data, with R2 of 0.991-0.999.
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7
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Myo H, Yaowiwat N, Pongkorpsakol P, Aonbangkhen C, Khat-udomkiri N. Butylene Glycol Used as a Sustainable Solvent for Extracting Bioactive Compounds from Camellia sinensis Flowers with Ultrasound-Assisted Extraction. ACS OMEGA 2023; 8:4976-4987. [PMID: 36777602 PMCID: PMC9909804 DOI: 10.1021/acsomega.2c07481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 01/13/2023] [Indexed: 06/18/2023]
Abstract
The research aims to assess the yield of bioactive compounds and their antioxidant activities obtained from tea flowers using an ultrasound-assisted extraction method with butylene glycol (BG-UAE) through Box-Behnken design. It investigates the bioactive compounds including the total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) and analyzes their antioxidant activities, bioactive compound composition by liquid chromatography triple quadrupole tandem mass spectrometry, and their cellular activities via UAE and maceration using BG or ethanol as the solvent. Under optimal conditions, the values of the TPC, TFC, TTC, 1,1-diphenyl-2-picrylhydrazil radical scavenging assay, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical scavenging assay, and ferric reducing antioxidant power assay (FRAP) of the BG-UAE extract were 54.00 ± 1.19 mg GAE/g sample, 291.47 ± 3.34 mg QE/g sample, 65.37 ± 1.78 mg TAE/g sample, 106.45 ± 1.21 mg TEAC/g sample, 163.58 ± 2.76 mg TEAC/g sample, and 121.31 ± 4.75 mg FeSO4/g sample, respectively. Except for FRAP, BG-UAE exhibited the highest values in all parameters compared to the other extraction methods. Catechins and caffeine were predominantly detected in tea flower extracts through UAE with BG and ethanol (EtOH-UAE). BG-UAE exhibited greater cell viability and cellular antioxidant activity than EtOH-UAE. The researcher expects that this research will contribute to the emergence of a green extraction technique that will offer larger functional components with economic and environmental benefits and minimal chemicals and energy use.
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Affiliation(s)
- Hla Myo
- School
of Cosmetic Science, Mae Fah Laung University, Chiang Rai57100, Thailand
| | - Nara Yaowiwat
- School
of Cosmetic Science, Mae Fah Laung University, Chiang Rai57100, Thailand
| | - Pawin Pongkorpsakol
- Princess
Srisavangavadhana College of Medicine, Chulabhorn
Royal Academy, Bangkok10210, Thailand
| | - Chanat Aonbangkhen
- Department
of Chemistry, Faculty of Science, Chulalongkorn
University, Bangkok10330, Thailand
- Center
of Excellence in Natural Products Chemistry (CENP), Department of
Chemistry, Faculty of Science, Chulalongkorn
University, Bangkok10330, Thailand
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Myo H, Khat-Udomkiri N. Optimization of ultrasound-assisted extraction of bioactive compounds from coffee pulp using propylene glycol as a solvent and their antioxidant activities. ULTRASONICS SONOCHEMISTRY 2022; 89:106127. [PMID: 36007328 PMCID: PMC9424582 DOI: 10.1016/j.ultsonch.2022.106127] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/31/2022] [Accepted: 08/14/2022] [Indexed: 06/15/2023]
Abstract
In the cosmetic and pharmaceutical industries, it has been increasingly popular to use alternative solvents in the extraction of bioactive compounds from plants. Coffee pulp, a by-product of coffee production, contains different phenolic compounds with antioxidant properties. The effects of polyols, amplitude, extraction time, solvent concentration, and liquid-solid ratio on total phenolic content (TPC) using ultrasound-assisted extraction (UAE) were examined by single-factor studies. Three main factors that impact TPC were selected to optimize the extraction conditions for total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC), and their antioxidant activities using the Box-Behnken design. Different extraction methods were compared, the bioactive compounds were identified and quantified by liquid chromatography triple quadrupole mass spectrometer (LC-QQQ), and the cytotoxicity and cellular antioxidant activities of the extract were studied. According to the response model, the optimal conditions for the extraction of antioxidants from coffee pulp were as follows: extraction time of 7.65 min, liquid-solid ratio of 22.22 mL/g, and solvent concentration of 46.71 %. Under optimized conditions, the values of TPC, TFC, TTC, 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical scavenging assay, 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging assay, and Ferric reducing antioxidant power assay (FRAP) were 9.29 ± 0.02 mg GAE/g sample, 58.82 ± 1.38 mg QE/g sample, 8.69 ± 0.25 mg TAE/g sample, 7.56 ± 0.27 mg TEAC/g sample, 13.59 ± 0.25 mg TEAC/g sample, and 10.90 ± 0.24 mg FeSO4/g sample, respectively. Compared with other extraction conditions, UAE with propylene glycol extract (PG-UAE) was significantlyhigher in TPC, TFC, TTC, DPPH, ABTS, and FRAP response values than UAE with ethanol (EtOH-UAE), maceration with propylene glycol (PG-maceration), and maceration with ethanol (EtOH -maceration) (p < 0.05). Major bioactive compounds detected by LC-QQQ included chlorogenic acid, caffeine, and trigonelline. At higher concentrations starting from 5 mg/ml, PG-UAE extract showed higher cell viability than EtOH-UAE in both cytotoxicity and cellular antioxidant assays. The researcher expects that this new extraction technique developed in this work could produce a higher yield of bioactive compounds with higher biological activity. Therefore, they can be used as active ingredients in cosmetics (anti-aging products) and pharmaceutical applications (food supplements, treatment for oxidative stress-related diseases) with minimal use of chemicals and energy.
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Affiliation(s)
- Hla Myo
- School of Cosmetic Science, Mae Fah Luang University, Chiang Rai 57100, Thailand.
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Ali A, Zahid HF, Cottrell JJ, Dunshea FR. A Comparative Study for Nutritional and Phytochemical Profiling of Coffea arabica (C. arabica) from Different Origins and Their Antioxidant Potential and Molecular Docking. Molecules 2022; 27:molecules27165126. [PMID: 36014363 PMCID: PMC9416486 DOI: 10.3390/molecules27165126] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/08/2022] [Accepted: 08/08/2022] [Indexed: 11/23/2022] Open
Abstract
Coffee is the most widely used beverage globally and contains many bioactive compounds, including phenolic compounds, alkaloids, triterpenes, organic acids, amino acids, hormones, and fatty acids. The main objective of this study was the comparative profiling of Australian, Colombian, Ethiopian, and Peruvian C. arabica using LC-ESI-QTOF-MS/MS. In this study, we tentatively identified 136 bioactive metabolites, including five (05) organic acids, six (06) alkaloids, three (03) amino acids (l-phenylalanine, l-tyrosine, and l-pyroglutamic acid), two (02) hormones (melatonin and serotonin), two fatty acids, one (01) furopyrans (goniothalenol), one (01) carotenoid (crocetin), three (03) terpenoids, thirty-eight (38) phenolic acids, forty-one (41) flavonoids, five (05) stilbenes, three (03) lignans and twenty-three (23) other polyphenols in C. arabica. The highest TPC value (17.74 ± 0.32 mg GAE/g) was measured in Colombian coffee while the lowest TPC value (10.24 ± 0.73 mg GAE/g) was in Peruvian coffee. Colombian coffee has a higher antioxidant potential than other studied coffee samples. A total of nineteen phenolic metabolites were mapped through LC-MS/MS. Quinic acid derivatives were quantified in higher concentrations than other metabolites. Furthermore, molecular docking predicted that chlorogenic acid is a main bioactive compound that contributes to anti-Alzheimer and anti-diabetic activities of C. arabica. The obtained results indicate that C. arabica contains a vast number of bioactive compounds which have potential health benefits. Furthermore, research could be conducted to validate the effect of these metabolites on the flavor profile of coffee beverages.
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Affiliation(s)
- Akhtar Ali
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne Australia, Parkville, VIC 3010, Australia
| | - Hafza Fasiha Zahid
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne Australia, Parkville, VIC 3010, Australia
| | - Jeremy J. Cottrell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne Australia, Parkville, VIC 3010, Australia
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne Australia, Parkville, VIC 3010, Australia
- Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
- Correspondence:
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Valorization of Coffee Silverskin through Subcritical Water Extraction: An Optimization Based on T-CQA Using Response Surface Methodology. SUSTAINABILITY 2022. [DOI: 10.3390/su14148435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Coffee silverskin (CS) is the only byproduct of the roasting process for coffee beans and is rich in phenolic compounds with various bioactivities. This study proposes a valorization option for bioactive compounds (T-CQA) based on a subcritical water extraction (SWE) technique, which is known for its high efficiency and feasibility for use on an industrial scale. The use of water as a sole solvent requires a minimum number of cleaning steps and renders the extract safe for further applications, such as in either the cosmetic or food industry. Response surface methodology with a Box–Behnken design is effectively used to optimize and explain the individual and interactive process variables (i.e., extraction temperature, extraction time, and solid–liquid ratio) on the T-CQA content obtained from coffee silverskin by the SWE technique. The final model exhibits a precise prediction of the experimental data obtained for the maximum T-CQA content. Under the optimum conditions, the CS extract is found to contain a higher content of T-CQA and TPC than that reported previously. For antioxidant activity, up to 26.12 ± 3.27 mg Trolox equivalent/g CS is obtained.
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FTIR-ATR based fingerprinting and chemometrics analysis of metabolites profile of Phyllanthus niruri L. affected by fertilization with NPK-chitosan nanopolymer and harvesting age. HERBA POLONICA 2022. [DOI: 10.2478/hepo-2022-0012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Summary
Introduction: Phyllanthus niruri L. (PnL) is a herbaceous plant containing flavonoid quercetin and can be used as an immunomodulator to prevent Covid-19. However, the flavonoid content and yield of herbs extract were not maximized. Therefore, PnL herbs were planted in various harvest periods and application of NPK-chitosan nanopolymer fertilizer to estimate these parameters.
Objectives: Determine the effect of NPK-chitosan nanopolymer fertilizer and harvesting age on herb extracts also determine the grouping pattern and correlation between responses based on FTIR-ATR spectral pattern using a chemometric approach.
Methods: Each group consisted of 50 plants. The formulation of NPK-chitosan nanopolymer fertilizer based on the dose of NPK consisting of the first dose is 15.5 grams/group, the second dose is 31 grams/group, and the third dose is 7.5 grams/group. Grouping of differences in harvesting age for plants consisted of 4, 6, and 8 weeks after the plant (WAP). Extraction used ultrasound-assisted extraction, and data were analyzed using a chemometric approach.
Results: Extract with the highest yield was found in second harvest time and third doses of fertilizer (W2D3) which is 9.73 %, and the highest TFC obtained in an extract with second harvest time and first doses of fertilizer (W2D1) is 17.34 mg QE/g. Total flavonoid content and extract yield were influenced by functional groups at wavenumbers 3486.77–3157.12 cm−1 (1); 1740.96–1670.34 cm-1 (3); 1425.02–1272.62 cm-1 (5); 1257,753–1138,81 cm−1 (6); 1131.38–945.53 cm-1 (7); 711.36–529.23 cm-1 (8).
Conclusions: The results showed that harvest time and fertilizer dose affected the growth parameters of PnL, total flavonoid content, and yield of extract. Functional groups in IR spectra also have positive and negative correlations with total flavonoid and yield extract responses.
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Park J, Nkurunziza D, Roy VC, Ho TC, Kim S, Lee S, Chun B. Pretreatment processes assisted subcritical water hydrolysis for valorisation of spent coffee grounds. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jin‐Seok Park
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
| | - David Nkurunziza
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
| | - Vikash Chandra Roy
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
| | - Truc Cong Ho
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
| | - Sung‐Yeoul Kim
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
| | - Seung‐Chan Lee
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
| | - Byung‐Soo Chun
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
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13
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Buvaneshwaran M, Radhakrishnan M, Natarajan V. Influence of ultrasound‐assisted extraction techniques on the valorization of agro‐based industrial organic waste – A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Malini Buvaneshwaran
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
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14
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Dey G, Ghosh A, Tangirala RK. “Technological convergence” of preventive nutrition with non‐thermal processing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gargi Dey
- School of Biotechnology Kalinga Institute of Industrial Technology Patia, Bhubaneswar, Odisha India
- GUT LEBEN INC. San Diego California USA
| | - Annesha Ghosh
- School of Biotechnology Kalinga Institute of Industrial Technology Patia, Bhubaneswar, Odisha India
| | - Rajendra K Tangirala
- GUT LEBEN INC. San Diego California USA
- Clinical Chemistry Department of Laboratory Medicine Karolinska Institutet Stockholm Sweden
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15
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Vimercati WC, Araújo C, Macedo LL, Pimenta CJ. Optimal extraction condition for the recovery of bioactive compounds and antioxidants from coffee silverskin. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Cintia Araújo
- Department of Food Science Federal University of Lavras Lavras Minas Gerais Brazil
| | | | - Carlos José Pimenta
- Department of Food Science Federal University of Lavras Lavras Minas Gerais Brazil
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16
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Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041923] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such as polyphenols. The recovery of these compounds from food wastes could diminish their adverse effects in different aspects. For doing this, various nonthermal and conventional methods are used. Since conventional extraction methods may cause plenty of problems, due to their heat production and extreme need for energy and solvent, many novel technologies such as microwave, ultrasound, cold plasma, pulsed electric field, pressurized liquid, and ohmic heating technology have been regarded as alternatives assisting the extraction process. This paper highlights the competence of mild technologies in the recovery of polyphenols from food by-products, the effect of these technologies on polyphenol oxidase, and the application of the recovered polyphenols in the food industry.
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17
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Hall RD, Trevisan F, de Vos RCH. Coffee berry and green bean chemistry - Opportunities for improving cup quality and crop circularity. Food Res Int 2022; 151:110825. [PMID: 34980376 DOI: 10.1016/j.foodres.2021.110825] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 11/21/2021] [Accepted: 11/23/2021] [Indexed: 11/04/2022]
Abstract
Coffee cup quality is primarily determined by the type and variety of green beans chosen and the roasting regime used. Furthermore, green coffee beans are not only the starting point for the production of all coffee beverages but also are a major source of revenue for many sub-tropical countries. Green bean quality is directly related to its biochemical composition which is influenced by genetic and environmental factors. Post-harvest, on-farm processing methods are now particularly recognised as being influential to bean chemistry and final cup quality. However, research on green coffee has been limited and results are fragmented. Despite this, there are already indications that multiple factors play a role in determining green coffee chemistry - including plant cultivation/fruit ripening issues and ending with farmer practices and post-harvest storage conditions. Here, we provide the first overview of the knowledge determined so far specifically for pre-factory, green coffee composition. In addition, the potential of coffee waste biomass in a biobased economy context for the delivery of useful bioactives is described as this is becoming a topic of growing relevance within the coffee industry. We draw attention to a general lack of consistency in experimentation and reporting and call for a more intensive and united effort to build up our knowledge both of green bean composition and also how perturbations in genetic and environmental factors impact bean chemistry, crop sustainability and ultimately, cup quality.
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Affiliation(s)
- Robert D Hall
- Laboratory of Plant Physiology, Wageningen University & Research, P.O. Box 16, 6700 AA Wageningen, the Netherlands; Business Unit Bioscience, Wageningen University & Research, P.O. Box 16, 6700 AA Wageningen, the Netherlands.
| | - Fabio Trevisan
- Laboratory of Plant Physiology, Wageningen University & Research, P.O. Box 16, 6700 AA Wageningen, the Netherlands
| | - Ric C H de Vos
- Business Unit Bioscience, Wageningen University & Research, P.O. Box 16, 6700 AA Wageningen, the Netherlands
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18
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Milićević N, Kojić P, Sakač M, Mišan A, Kojić J, Perussello C, Banjac V, Pojić M, Tiwari B. Kinetic modelling of ultrasound-assisted extraction of phenolics from cereal brans. ULTRASONICS SONOCHEMISTRY 2021; 79:105761. [PMID: 34601448 PMCID: PMC8531846 DOI: 10.1016/j.ultsonch.2021.105761] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/11/2021] [Accepted: 09/14/2021] [Indexed: 05/16/2023]
Abstract
Cereal brans are by-products of the milling of cereal grains, which are mainly used as low value ingredients in animal feed. Wheat and oat bran is a rich source of bioactives and phytochemicals, especially phenolic compounds. Within this study, the application of ultrasound (US) technology to assist the extraction of phenolics from oat and wheat bran was investigated (20-45 kHz). Peleg's mathematical model was used to study the kinetics of ultrasound-assisted extraction (UAE) and subsequent stirring of total phenolic compounds (TPC). The surface morphology of cereal brans after extraction was studied using SEM analysis. The excellent agreement was determined between the values of TPC calculated from Peleg's mathematical model and actual experimental results. The constant that represents a time required for the initial phenolic concentration to be extracted to one-half of its initial value has been introduced (K1/2). It was shown that the TPC extraction kinetics was dependent only on K1/2 enabling fast kinetics fitting and comparison between extraction rates. Moreover, different values of K1/2 constant could indicate the differences in brans composition and consequently different influence of US pretreatment on these samples.
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Affiliation(s)
- Nataša Milićević
- University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Predrag Kojić
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Marijana Sakač
- University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Aleksandra Mišan
- University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Jovana Kojić
- University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Camila Perussello
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - Vojislav Banjac
- University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Milica Pojić
- University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.
| | - Brijesh Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
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19
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Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques. Molecules 2021; 26:molecules26030613. [PMID: 33503910 PMCID: PMC7865687 DOI: 10.3390/molecules26030613] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 01/21/2021] [Accepted: 01/21/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate and compare the effects of different extraction techniques (high hydrostatic pressure-assisted extraction (HHPE), ultrasound-assisted extraction (UAE), and classical solvent extraction (CSE)) on phenolic compounds from spent coffee grounds (SCG). Different HHPE parameters (300, 400 and 500 MPa at 25 °C for 5, 10 and 15 min) and UAE parameters (40%, 50%, and 60% amplitude at 25 °C for 5, 10 and 15 min) were used. These techniques were compared with CSE (at 50 °C for 30 min) according to total phenolic content (TPC), antioxidant activity (AA), high-performance liquid chromatography (HPLC), scanning electron microscopy (SEM), and infrared (IR) spectroscopy. The results showed that eco-friendly techniques increased the TPC and AA compared to CSE and morphological changes were verified by SEM results. Furthermore, chlorogenic and caffeic acid were also quantified by using HPLC. Chlorogenic acid was found as the main phenolic compound in spent coffee grounds (SCG). The highest chlorogenic acid was detected as 85.0 ± 0.6 mg/kg FW with UAE at 60% amplitude for 15 min. In brief, for the extraction of phenolic compounds from waste SCG eco-friendly techniques such as HHPE and/or UAE were more convenient than CSE.
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20
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Zhang Z, Poojary MM, Choudhary A, Rai DK, Lund MN, Tiwari BK. Ultrasound processing of coffee silver skin, brewer's spent grain and potato peel wastes for phenolic compounds and amino acids: a comparative study. Journal of Food Science and Technology 2020; 58:2273-2282. [PMID: 33967324 DOI: 10.1007/s13197-020-04738-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2020] [Accepted: 08/14/2020] [Indexed: 10/23/2022]
Abstract
Awareness towards utilizing food-processing by-products are increasing in health as well as environmental purview. Coffee silver skin (CSS), potato peel (PP) and brewer's spent grain (BSG) are voluminous by-products in their respective processing industries. The present study compared these three by-products for their prospective utilization in producing polyphenols-rich aqueous extracts by using ultrasound-assisted extractions (UAE). A probe-type sonicator was used for ultrasound treatments. The total phenolic contents in the extracts were assessed by Folin-Ciocalteu assay, while the phenolic profiles of the extract was characterized by LC-Q-TOF mass spectrometry. The microstructure of the samples after UAE was evaluated by scanning electron microscopy (SEM). Ultrasound treatment enhanced the rate of extraction and recovered 2.79, 2.12 and 0.66 mg gallic acid equivalents/g of TPC from CSS, PP and BSG, respectively in 30 min, which correspond to recoveries of 97.6%, 84.5% and 84.6%, respectively, compared to conventional solid-liquid extractions carried out for 24 h. The extraction yield was dependent on the particle size of the raw materials and the highest yield was obtained from the materials with 100-250 µm particle size. The SEM imaging revealed that ultrasound treatment caused prominent tissue damage. Extracts contained mainly hydroxycinnamic acid derivatives of phenolic acids. PP and CSS had the highest amounts of umami free amino acids (0.13 mg/g in each), while BSG contained the highest amount of essential amino acids (92 mg/g). The present work shows that CSS, PP and BSG are good sources of polyphenols and UAE can be employed to enhance the extraction efficiency as means of a green approach.
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Affiliation(s)
- Zhihang Zhang
- Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Alka Choudhary
- Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland
| | - Dilip K Rai
- Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.,Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland
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21
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Kehinde BA, Sharma P, Kaur S. Recent nano-, micro- and macrotechnological applications of ultrasonication in food-based systems. Crit Rev Food Sci Nutr 2020; 61:599-621. [PMID: 32208850 DOI: 10.1080/10408398.2020.1740646] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an efficacious panacea to these concerns. In this review, an analytic exploration of recent researches and designs regarding ultrasound methodology and equipment on diverse food systems, technological scales, procedural parameters and outcomes of such experimentations optimally scrutinized. The relative effects of ultrasonication on food formulations, components and attributes such as nanoemulsions, nanocapsules, proteins, micronutrients, sensory and mechanical characteristics are evaluatively delineated. In food systems where ultrasonication was employed, it was found to have a remarkable effect on one or more quality parameters. This review is a supplementation to the pedagogical awareness to scholars on the suitability of ultrasonication for research procedures, and a call to industrial food brands on the adoption of this technique for the development of foods with optimally sustained nutrient profiles.
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Affiliation(s)
- Bababode Adesegun Kehinde
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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22
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Nzekoue FK, Angeloni S, Navarini L, Angeloni C, Freschi M, Hrelia S, Vitali LA, Sagratini G, Vittori S, Caprioli G. Coffee silverskin extracts: Quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities. Food Res Int 2020; 133:109128. [PMID: 32466943 DOI: 10.1016/j.foodres.2020.109128] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 02/05/2020] [Accepted: 02/25/2020] [Indexed: 01/08/2023]
Abstract
The research of value-added applications for coffee silverskin (CSS) requires studies to investigate potential bioactive compounds and biological activities in CSS extracts. In this study, different ultrasound-assisted extraction (UAE) methods have been tested to extract bioactive compounds from CSS. The obtained extracts, were characterized using a new HPLC-MS/MS method to detect and quantify 30 bioactive compounds of 2 classes: alkaloids and polyphenols (including phenolic acids, flavonoids, and secoiridoids). CSS extracts obtained with ethanol/water (70:30) as extraction solvent showed the highest levels (p ≤ 0.05) of bioactive compounds (4.01 ± 0.34% w/w). High content of caffeine was observed with levels varying from 1.00% to 3.59% of dry weight of extract (dw). 18 phenolic compounds were detected in CSS extracts with caffeoylquinic acids (3-CQA, 5-CQA and 3,5-diCQA) as the most abundant polyphenols (3115.6 µg g to -5444.0 µg g-1). This study is also one of the first to characterize in-depth flavonoids in CSS revealing the levels of different flavonoids compounds such as rutin (1.63-8.70 µg g-1), quercetin (1.53-2.46 µg g-1), kaempferol (0.76-1.66 µg g-1) and quercitrin (0.15-0.51 µg g-1). Neuroprotective activity of silverskin extracts against H2O2-induced damage was evaluated for the first time suggesting for methanol and ethanol/water (70:30) extracts a potential role as protective agents against neurodegeneration due to their ability to counteract oxidative stress and maintain cell viability. Silverskin extracts were not inhibiting the growth of anyone of the bacterial species included in this study but data obtained by water extract might deserve a deeper future investigation on biofilm-related activities, such as quorum sensing or virulence factors' expression. From their composition and their evidenced biological activities, CSS extracts could represent valuable ingredients in nutraceutical formulations.
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Affiliation(s)
| | - Simone Angeloni
- School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy; International Hub for Coffee Research and Innovation, Belforte del Chienti, MC, Italy
| | | | - Cristina Angeloni
- School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy
| | - Michela Freschi
- Department for Life Quality Studies, Alma Mater Studiorum University of Bologna, Rimini 47921, Italy
| | - Silvana Hrelia
- Department for Life Quality Studies, Alma Mater Studiorum University of Bologna, Rimini 47921, Italy
| | - Luca A Vitali
- School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy.
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23
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Wen L, Zhang Z, Zhao M, Senthamaraikannan R, Padamati RB, Sun D, Tiwari BK. Green extraction of soluble dietary fibre from coffee silverskin: impact of ultrasound/microwave‐assisted extraction. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14477] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Le Wen
- Teagasc Food Research Centre Ashtown Dublin 15 Ireland
- Food Refrigeration and Computerized Food Technology (FRCFT) School of Biosystems and Food Engineering Agriculture & Food Science Centre University College Dublin (UCD) National University of Ireland Belfield Dublin 4 Ireland
| | - Zhihang Zhang
- Teagasc Food Research Centre Ashtown Dublin 15 Ireland
| | - Ming Zhao
- Teagasc Food Research Centre Ashtown Dublin 15 Ireland
| | | | | | - Da‐Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT) School of Biosystems and Food Engineering Agriculture & Food Science Centre University College Dublin (UCD) National University of Ireland Belfield Dublin 4 Ireland
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