Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their Relationship

Cafestol and kahweol are expressive furane-diterpenoids from the lipid fraction of coffee beans with relevant pharmacological properties for human health. Due to their thermolability, they suffer degradation during roasting, whose products are poorly studied regarding their identity and content in the roasted coffee beans and beverages. This article describes the extraction of these diterpenes, from the raw bean to coffee beverages, identifying them and understanding the kinetics of formation and degradation in roasting (light, medium and dark roasts) as the extraction rate for different beverages of coffee (filtered, Moka, French press, Turkish and boiled). Sixteen compounds were identified as degradation products, ten derived from kahweol and six from cafestol, produced by oxidation and inter and intramolecular elimination reactions, with the roasting degree (relationship between time and temperature) being the main factor for thermodegradation and the way of preparing the beverage responsible for the content of these substances in them.

Nanoemulsions containing oil and aqueous extract of green coffee beans with antioxidant and antimicrobial activities

Coffee has bioactive compounds with protective effect against free radicals and antifungal and antibacterial activities that are beneficial to the health skin. This work aims to provide scientific evidence that nanoemulsions developed with oil and green coffee extract have antioxidant and antimicrobial effects. Nanoemulsions were prepared by spontaneous emulsification method using different concentrations of components (oil, extract and tensoactive) in order to optimize the preparation of formulations. The nanoemulsions presented globular morphology, negative charges, monodispersity and size around 200 nm. Two nanoemulsions, namely F7 and F16, presented characteristics of size and concentration of tensoactives more suitable for investigation regarding their antioxidant and antibacterial activities. The later assay was performed against standard strains of Staphylococcus aureus, Staphylococcus epidermidis and Escherichia coli at different nanoemulsion concentrations. The formulations proved to be inhibitors of free radicals and showed excelent antibacterial activity, demonstrating their potential for cosmetic and therapeutic applications.

Atividade antifúngica, in vitro, do óleo de café verde

RESUMO: O objetivo deste trabalho foi avaliar o efeito do contato direto e da fração volátildo óleo de café verde, testado nas concentrações de 500, 1.000, 1.500 e 2.000 µL L-1, sobre o crescimento micelial e a esporulação dos fungos Penicillium roqueforti e Rhizopus stolonifer. O óleo essencial de cravo-da-índia na concentração de 800 µL L-1 foi utilizado para comparação. Nas concentrações de 1.500 e 2.000 µL L-1, o óleo de café verde em contato direto proporcionou redução da esporulação do fungo R. stolonifer , sendo estatisticamente semelhante ao óleo de cravo-da-índia. Na fração volátil do óleo de café verde, observou-se redução significativa da esporulação de P. roqueforti e R. stolonifer na concentração de 2.000 µL L-1. O óleo de café verde, em contato direto ou por volatilização, reduziu significativamente o crescimento micelial e a esporulação de ambos os fungos em comparação com a testemunha.

Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy along with Antioxidant and Antimicrobial Properties

The coffee oil has a promising potential to be used in food industry, but an efficient use, especially in products that required high-temperature heating, depends on its chemical composition and the changes induced by processing. Since there is little information on this topic, the aim of our study was to investigate the crude green and roasted coffee oil (GCO, RCO) and heated (HGCO, HRCO) for 1 h at 200°C, by Fourier Transform Infrared (FTIR) spectroscopy and in terms of antioxidant and antimicrobial properties. The results of FTIR spectroscopy revealed that no statistically significant differences (one-way ANOVA, p>0.05) in the oxidative status of GCO and RCO were found. The coffee oils heating induced significant spectral changes in the regions 3100–3600 cm^–1, 2800–3050 cm^–1 and 1680–1780 cm^–1 proved by the differences in the absorbance ratios A 3009 cm⁻¹/A 2922 cm⁻¹, A 3009 cm⁻¹/A 2853 cm⁻¹, A 3009 cm⁻¹/A 1744 cm⁻¹, A 1744 cm⁻¹/A 2922 cm⁻¹. These alterations were related to the reduction of the unsaturation degree due to primary and secondary oxidation processes of the lipid fraction. The radical scavenging ability of oils investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay revealed that the IC50 value of GCO was significantly lower than of RCO (p<0.05). The IC50 values of crude coffee oils were lower than those of heated samples. The antioxidant activity of oils was attributed to both antioxidant compounds with free-radical scavenging capacity and to lipids oxidation products generated by heating. In the first 6 h of incubation, the inhibitory activity of crude oils against E. coli and E. faecalis was not significantly different to the control (p>0.05). Also, HGCO and HRCO showed significantly different inhibitory potential related to the control (p<0.05). The heating induced statistically significant decreases in the effectiveness of coffee oils against the tested bacteria. GCO proved to be the most effective among investigated coffee oils against the tested bacteria.