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Jin Z, Zhang P, Huang H, Liu J, Jiang C, Zhang H, Ren L, Sun B, Chang X, Gao T, Sun W. Food-derived skin-care ingredient as a promising strategy for skin aging: Current knowledge and future perspectives. Colloids Surf B Biointerfaces 2024; 244:114170. [PMID: 39180992 DOI: 10.1016/j.colsurfb.2024.114170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2024] [Revised: 08/18/2024] [Accepted: 08/20/2024] [Indexed: 08/27/2024]
Abstract
Skin aging involves complex biochemical reactions and has attracted a growing concern recently. For it, there is a great desire to replace the hazardous and easy-recurring "therapy means" with "daily care" based on some natural and healthy ingredients. According to a novel theory called "homology of cosmetic and food", the safety, efficacy and accessibility of food-derived skin-care ingredients offer an attractive option for combating skin aging, which will be an inevitable trend of dermatology in the future. Ultraviolet (UV) radiation is a major trigger of skin aging. It acts on the skin and generates reactive oxygen species, which causing oxidative stress. More, matrix metalloproteinase and melanin levels are also upregulated by the UV-activated mitogen-activated protein kinase (MAPK) pathway and tyrosinase, respectively, resulting in collagen degradation and melanin deposition in the extracellular matrix. Through the existing studies, the relevant key biomarkers and biochemical pathways can be effectively controlled by skin-care ingredients from animal-derived and plant-derived foods as well as traditional herbs, thus preserving human skin from UV-induced aging in terms of antioxidant, collagen protection and melanin inhibition. To extend their application potential, some carriers represented by nanoliposomes can facilitate the transdermal absorption of food-derived skin-care ingredients by the variation of molecular weight and lipid solubility. The present review will provide an overview of the trigger mechanisms of skin aging, and focus on the molecular biology aspects of food-derived skin-care ingredients in skin matrix and the critical summarize of their research state.
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Affiliation(s)
- Zichun Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Peng Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Huan Huang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Jialin Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Chaoping Jiang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Hanyuan Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Lu Ren
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Bingkun Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Xianghan Chang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Tingyue Gao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Wenxiu Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.
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Ziemah J, Ullrich MS, Kuhnert N. Antibacterial Activity Potential of Industrial Food Production Waste Extracts against Pathogenic Bacteria: Comparative Analysis and Characterization. Foods 2024; 13:1902. [PMID: 38928843 PMCID: PMC11203380 DOI: 10.3390/foods13121902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 05/31/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024] Open
Abstract
The Food and Agricultural Organization estimates a 17% loss in the food production chain, making it imperative to adopt scientific and technological approaches to address this issue for sustainability. Industrial food production waste and its value-added applications, particularly in relation to a wide variety of pathogenic microorganisms and the health-related effects have not been thoroughly investigated. This study explores the potential of food production waste extracts-lemon peel (LP), hot trub (HT), and coffee silverskin (CSS) as sources of bioactive compounds. Extraction was conducted using hydro-methanolic extraction with yields in LP (482 mg/1 g) > HT (332 mg/1 g) > CSS (20 mg/1 g). The agar diffusion assay revealed the substantial antibacterial activity of all three extracts against Erwinia Amylovora, Escherichia coli, Bacillus subtilis, and Bacillus aquimaris. All extracts demonstrated activity against Gram-positive and Gram-negative bacteria, displaying minimum inhibitory concentrations effective against pathogenic bacteria like Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus, and Salmonella enterica. Total phenolic content (TPC in mg GAE/1g) was 100, 20, and 100 for CSS, HT, and LP, respectively. Antioxidant activity by ABTS indicated IC50 of 3.09, 13.09, and 2.61 for LP, HT, and CSS, respectively. Also, the antioxidant activity of the extracts was further confirmed by DPPH assay with the best activity in CSS (9.84 GAEg-1) and LP (9.77 mg of GAEg-1) rather than in HT (1.45 GAEg-1). No adverse cytotoxic effects on HaCaT cells were observed. Pancreatic amylase inhibition demonstrated antidiabetic potential, with LP showing the highest levels (92%). LC-MS characterization identified polyphenols as the main compounds in CSS, prenylated compounds in HT, and flavanols in LP. The findings imply the potential sustainable use of food production waste in industry.
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Affiliation(s)
| | | | - Nikolai Kuhnert
- School of Science, Constructor University Bremen, 28759 Bremen, Germany; (J.Z.); (M.S.U.)
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Yust BG, Wilkinson F, Rao NZ. Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review. Antioxidants (Basel) 2023; 13:29. [PMID: 38247454 PMCID: PMC10812495 DOI: 10.3390/antiox13010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/12/2023] [Accepted: 12/14/2023] [Indexed: 01/23/2024] Open
Abstract
Coffee beans are a readily available, abundant source of antioxidants used worldwide. With the increasing interest in and consumption of coffee beverages globally, research into the production, preparation, and chemical profile of coffee has also increased in recent years. A wide range of variables such as roasting temperature, coffee grind size, brewing temperature, and brewing duration can have a significant impact on the extractable antioxidant content of coffee products. While there is no single standard method for measuring all of the antioxidants found in coffee, multiple methods which introduce the coffee product to a target molecule or reagent can be used to deduce the overall radical scavenging capacity. In this article, we profile the effect that many of these variables have on the quantifiable concentration of antioxidants found in both cold and hot brew coffee samples. Most protocols for cold brew coffee involve an immersion or steeping method where the coffee grounds are in contact with water at or below room temperature for several hours. Generally, a higher brewing temperature or longer brewing time yielded greater antioxidant activity. Most studies also found that a lower degree of coffee bean roast yielded greater antioxidant activity.
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Affiliation(s)
- Brian G. Yust
- College of Humanities & Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA
| | - Frank Wilkinson
- Department of Biological and Chemical Sciences, College of Life Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA; (F.W.); (N.Z.R.)
| | - Niny Z. Rao
- Department of Biological and Chemical Sciences, College of Life Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA; (F.W.); (N.Z.R.)
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Farouk A, Alsulami T, Ali HS, Badr AN. In-Vitro and In-Silico Investigation for the Spent-Coffee Bioactive Phenolics as a Promising Aflatoxins Production Inhibitor. Toxins (Basel) 2023; 15:toxins15030225. [PMID: 36977116 PMCID: PMC10051990 DOI: 10.3390/toxins15030225] [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: 02/22/2023] [Revised: 03/06/2023] [Accepted: 03/07/2023] [Indexed: 03/19/2023] Open
Abstract
Aflatoxin, is a naturally occurring polyketide generated by Aspergillus flavus via biosynthetic pathways, including polyketide synthase (PKS) and non-ribosomal enzymes. The in vitro analysis supported by molecular dynamics (MD) techniques was used to examine the antifungal and anti-aflatoxigenic activity of spent coffee grounds (SCGs) methanol extract. The High-Performance Liquid Chromatography results revealed the presence of 15 phenolic acids and five flavonoids. (R)-(+)-Rosmarinic acid (176.43 ± 2.41 µg/g) was the predominant of the detected acids, followed by gallic acid (34.83 ± 1.05 µg/g). At the same time, apigenin-7-glucoside is the dominant flavonoid in the SCGs extract by 1717.05 ± 5.76 µg/g, and naringin (97.27 ± 1.97 µg/g) comes next. The antifungal and anti-aflatoxigenic activity of the SCGs extracts was 380 µL/mL and 460 µL/mL, respectively. The SGGs’ effect of inhibiting five Aspergillus strains’ growth on the agar media ranged between 12.81 ± 1.71 to 15.64 ± 1.08 mm by two diffusion assays. Molecular docking results confirmed the inhibitory action of different phenolics and flavonoids on the PKS and NPS key enzymes of the aflatoxin biosynthetic mechanism. The SCGs extract components with the highest free binding energy, naringin (−9.1 kcal/mL) and apigenin 7-glucoside (−9.1 kcal/mol), were subjected to an MD simulation study. The computational results infer the stabilizing effects on the enzymes upon ligand binding led to the impairment in its functionality. The current study represents a novel attempt to assess the anti aflatoxins mechanism of phenolics and flavonoids targeting PKS and NPS via computational approaches compared to in-vitro assays.
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Affiliation(s)
- Amr Farouk
- Flavor and Aroma Chemistry Department, National Research Centre, Dokki, Cairo 12622, Egypt
| | - Tawfiq Alsulami
- Food Science & Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hatem S. Ali
- Food Technology Department, National Research Centre, Dokki, Cairo 12622, Egypt
| | - Ahmed Noah Badr
- Food Toxicology and Contaminants Department, National Research Centre, Dokki, Cairo 12622, Egypt
- Correspondence: or ; Tel.: +20-1000327640
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Antioxidant and ultraviolet shielding performance of lignin-polysaccharide complex isolated from spent coffee ground. Int J Biol Macromol 2023; 230:123245. [PMID: 36639080 DOI: 10.1016/j.ijbiomac.2023.123245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 12/20/2022] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
Spent coffee ground (SCG) is a representative type of biomass waste with huge annual output. To better develop high value applications of SCG, in this study, the lignin-polysaccharide complex (LPC) was isolated from SCG by applying effective ball milling and the subsequent solvent extraction of 96 % 1, 4-dioxane aqueous solution. In addition to the comprehensive analyses of the obtained LPC regarding its chemical composition, surface morphology, molecular weight distribution, characteristic functional groups, surface chemical linkages, and thermal stability, its potentials in radical scavenging and UV shielding had been emphatically investigated. As revealed from the results, a proper duration (e.g., 4 h) of UV irradiation could evidently enhance the radical-scavenging capacity of LPC, ascribed to the increasing number of antioxidant groups. Moreover, the LPC-containing composite sunscreens also exhibited strengthened UV resistance after UV irradiation, which may benefit from the UV-induced conjugated structures and the π-π stacking of aromatic rings from both LPC and the active ingredients in commercial sunscreen. Therefore, LPC is highly promising to be exploited for the development of novel antioxidants and UV-shielding products, by virtue of its characteristic chemical structure and potential synergistic effect with other active ingredients from the composite.
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6
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Chlorogenic Acids and Caffeine from Coffee By-Products: A Review on Skincare Applications. COSMETICS 2023. [DOI: 10.3390/cosmetics10010012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Upcycling is a modern trend in the cosmetic sector, focusing on by-products reuse and waste reduction. Consumers are more aware of the origin of cosmetic products and their environmental impact, promoting the upcycling phenomenon. Converting these raw materials into products of higher quality or value contributes to the final product’s sustainability. In fact, several agri-food by-products that are typically discarded have generated great interest, due to their value-added compounds with high functionality and/or bioactivity. Coffee is well known as a cosmetic ingredient, particularly due to the presence of phenolic compounds, such as chlorogenic acids, and caffeine. Caffeine is widely used in cosmetic formulations due to its photoprotector and anti-aging properties, as well as lipolytic action in cellulitis, and hair regrowth. Chlorogenic acids are powerful antioxidants and exhibit anti-aging and photoprotector abilities. Coffee by-products, such as coffee beans, possess these bioactive compounds and other chemical characteristics that can provide functional properties in cosmetic formulations. Coffee silverskin and spent coffee grounds are high-volume by-products of the coffee industry. Their use has been explored in different cosmetic formulations demonstrating safety, stability, acceptability as well as skin improvement, thus supporting their valorization as natural and sustainable new ingredients in skincare products.
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Pavlović MO, Stajić M, Gašić U, Duletić-Laušević S, Ćilerdžić J. The chemical profiling and assessment of antioxidative, antidiabetic and antineurodegenerative potential of Kombucha fermented Camellia sinensis, Coffea arabica and Ganoderma lucidum extracts. Food Funct 2023; 14:262-276. [PMID: 36484426 DOI: 10.1039/d2fo02979k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
The scientific interest in the medicinal properties of Kombucha beverages, a carbonated drink with live microorganisms, has increased recently. Hence, the aim of this study was to determine the chemical profile and to examine the antioxidant, antidiabetic and antineurodegenerative potential of unfermented and also Kombucha fermented Camellia sinensis (green tea), Coffea arabica (coffee), and Ganoderma lucidum (Reishi) extracts. The extracts were prepared as follows: the first (unfermented) set contained 1 L of water, 50 g of sucrose and 20 g of dried and ground green tea, coffee, or Reishi basidiocarp, while the second (fermented) set contained all of the aforementioned ingredients individually inoculated with Kombucha and fermented for 21 days. The chemical analysis was conducted using liquid chromatography-mass spectrometry (LC-MS). The antioxidant activity was assessed by DPPH, total reducing power (TRP), and β-carotene bleaching assays. The inhibition of α-amylase and α-glucosidase activity was used to estimate the antidiabetic potential, while the level of inhibition of acetylcholinesterase (AChE) and tyrosinase (TYR) was used to evaluate the antineurodegenerative activity. The results suggested that the fermented extracts of green tea, coffee, and Reishi exert significant antioxidant effects, although they were lower compared to the unfermented extracts. The unfermented green tea extract exhibited the highest DPPH-scavenging activity (87.46%) and the highest preservation of β-carotene (92.41%), while the fermented coffee extract showed the highest TRP (120.14 mg AAE per g) at 10 mg mL-1. Although the extracts did not inhibit the activity of α-amylase, they were quite effective at inhibiting α-glucosidase, especially the unfermented Reishi extract, inhibiting 95.16% (at a concentration of 10 mg mL-1) of α-glucosidase activity, which was slightly higher than the positive control at the same concentration. The most effective AChE inhibitor was unfermented green tea extract (68.51%), while the fermented coffee extract inhibited 34.66% of TYR activity at 10 mg mL-1. Altogether, these results are in accordance with the differences found in the extracts' chemical composition. Finally, this is the first report that highlights the differences in the chemical profile between the unfermented and Kombucha fermented green tea, coffee and Reishi extracts, while it also reveals, for the first time, the antineurodegenerative potential of Kombucha fermented Reishi extract. The examined extracts represent potent functional foods, while their more detailed mechanisms of action are expected to be revealed in future research.
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Affiliation(s)
- Mariana Oalđe Pavlović
- Institute of Botany and Botanical Garden "Jevremovac", Faculty of Biology, University of Belgrade, Belgrade, Serbia.
| | - Mirjana Stajić
- Institute of Botany and Botanical Garden "Jevremovac", Faculty of Biology, University of Belgrade, Belgrade, Serbia.
| | - Uroš Gašić
- Department of Plant Physiology, Institute for Biological Research "Sinisa Stankovic", National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Sonja Duletić-Laušević
- Institute of Botany and Botanical Garden "Jevremovac", Faculty of Biology, University of Belgrade, Belgrade, Serbia.
| | - Jasmina Ćilerdžić
- Institute of Botany and Botanical Garden "Jevremovac", Faculty of Biology, University of Belgrade, Belgrade, Serbia.
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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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Andrade C, Perestrelo R, Câmara JS. Bioactive Compounds and Antioxidant Activity from Spent Coffee Grounds as a Powerful Approach for Its Valorization. Molecules 2022; 27:molecules27217504. [PMID: 36364330 PMCID: PMC9654447 DOI: 10.3390/molecules27217504] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/20/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022] Open
Abstract
Coffee is one of the world’s most popular beverages, and its consumption generates copious amounts of waste. The most relevant by-product of the coffee industry is the spent coffee grounds, with 6 million tons being produced worldwide per year. Although generally treated as waste, spent coffee grounds are a rich source of several bioactive compounds with applications in diverse industrial fields. The present work aimed at the analysis of spent coffee grounds from different geographical origins (Guatemala, Colombia, Brazil, Timor, and Ethiopia) for the identification of bioactive compounds with industrial interest. For this purpose, the identification and quantification of the bioactive compounds responsible for the antioxidant activity attributed to the spent coffee grounds were attempted using miniaturized solid-phase extraction (µ-SPEed), combined with ultrahigh-performance liquid chromatography with photodiode array detection (UHPLC-PDA). After validation of the µ-SPEed/UHPLC-PDA method, this allowed us to conclude that caffeine and 5-caffeoylquinic acid (5-CQA) are the most abundant bioactive compounds in all samples studied. The total phenolic content (TPC) and antioxidant activity are highest in Brazilian samples. The results obtained show that spent coffee grounds are a rich source of bioactive compounds, supporting its bioprospection based on the circular economy concept closing the loop of the coffee value chain, toward the valorization of coffee by-products.
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Affiliation(s)
- Carolina Andrade
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
| | - José S. Câmara
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-291-705-112
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Mustafa AM, Abouelenein D, Angeloni S, Maggi F, Navarini L, Sagratini G, Santanatoglia A, Torregiani E, Vittori S, Caprioli G. A New HPLC-MS/MS Method for the Simultaneous Determination of Quercetin and Its Derivatives in Green Coffee Beans. Foods 2022; 11:foods11193033. [PMID: 36230109 PMCID: PMC9563038 DOI: 10.3390/foods11193033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 09/27/2022] [Indexed: 11/16/2022] Open
Abstract
Green coffee (Coffee arabica and Coffee robusta) is one of the most commonly traded goods globally. Their beans are enriched with polyphenols and numerous health benefits are associated with their consumption. The main aim of this work was to develop a new and fast analytical HPLC-MS/MS method to simultaneously determine six flavonoid polyphenolic compounds (quercetin, rutin, isorhamnetin, quercetin-3-glucouronide, hyperoside, and quercitrin) in 22 green coffee samples from six different geographical origins (Ethiopia, Brazil, Guatemala, Nicaragua, India and Colombia). In addition, by adjusting pH, temperature, solvent type, and extraction duration, several extraction methods such as acidic and alkaline hydrolysis, and extraction without hydrolysis were evaluated. The optimal extraction procedure in terms of recovery percentages (78.67–94.09%)was acidic hydrolysis at pH 2, extraction temperature of 60 °C, extraction solvent of 70% ethanol, and extraction duration of 1.5 h. Hyperoside (878–75 μg/kg) was the most abundant compound followed by quercitrin (408–38 μg/kg), quercetin (300–36 μg/kg), rutin (238–21 μg/kg), and quercetin-3-glucouronide (225–7 μg/kg), while isorhamnetin (34–3 μg/kg) showed the lowest amount. Overall, green coffee beans are rich in flavonoid polyphenolic compounds and could be used as part of a healthy diet.
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Affiliation(s)
- Ahmed M. Mustafa
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Doaa Abouelenein
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Simone Angeloni
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
| | - Filippo Maggi
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
- Correspondence:
| | | | - Gianni Sagratini
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
| | - Agnese Santanatoglia
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy
| | - Elisabetta Torregiani
- 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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Yust BG, Rao NZ, Schwarzmann ET, Peoples MH. Quantification of Spent Coffee Ground Extracts by Roast and Brew Method, and Their Utility in a Green Synthesis of Gold and Silver Nanoparticles. Molecules 2022; 27:molecules27165124. [PMID: 36014362 PMCID: PMC9413573 DOI: 10.3390/molecules27165124] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/31/2022] [Accepted: 08/08/2022] [Indexed: 11/18/2022] Open
Abstract
Nanotechnology has become increasingly important in modern society, and nanoparticles are routinely used in many areas of technology, industry, and commercial products. Many species of nanoparticle (NP) are typically synthesized using toxic or hazardous chemicals, making these methods less environmentally friendly. Consequently, there has been growing interest in green synthesis methods, which avoid unnecessary exposure to toxic chemicals and reduce harmful waste. Synthesis methods which utilize food waste products are particularly attractive because they add value and a secondary use for material which would otherwise be disposed of. Here, we show that spent coffee grounds (SCGs) that have already been used once in coffee brewing can be easily used to synthesize gold and silver NPs. SCGs derived from medium and dark roasts of the same bean source were acquired after brewing coffee by hot brew, cold brew, and espresso techniques. The total antioxidant activity (TAC) and total caffeoylquinic acid (CQA) of the aqueous SCG extracts were investigated, showing that hot brew SCGs had the highest CQA and TAC levels, while espresso SCGs had the lowest. SCG extract proved effective as a reducing agent in synthesizing gold and silver NPs regardless of roast or initial brew method.
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Affiliation(s)
- Brian G. Yust
- Department of Physics, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA
- Correspondence: ; Tel.: +1-(215)-951-2879
| | - Niny Z. Rao
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA
| | - Evan T. Schwarzmann
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA
| | - Madisyn H. Peoples
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA
- College of Computing & Informatics, Drexel University, 3675 Market St., Philadelphia, PA 19144, USA
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Franca AS, Oliveira LS. Potential Uses of Spent Coffee Grounds in the Food Industry. Foods 2022; 11:foods11142064. [PMID: 35885305 PMCID: PMC9316316 DOI: 10.3390/foods11142064] [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: 06/15/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 11/23/2022] Open
Abstract
Current estimates place the amount of spent coffee grounds annually generated worldwide in the 6 million ton figure, with the sources of spent coffee grounds being classified as domestic (i.e., household), commercial (i.e., coffee houses, cafeterias and restaurants), and industrial (i.e., soluble and instant coffee industries). The majority of the produced spent coffee grounds are currently being inappropriately destined for landfills or to a form of energy recovery (e.g., incineration) as a refuse-derived fuel. The disposal of spent coffee in landfills allows for its anaerobic degradation with consequent generation and emission of aggressive greenhouse gases such as methane and CO2, and energy recovery processes must be considered an end-of-life stage in the lifecycle of spent coffee grounds, as a way of delaying CO2 emissions and of avoiding emissions of toxic organic volatile compounds generated during combustion of this type of waste. Aside from these environmental issues, an aspect that should be considered is the inappropriate disposal of a product (SCG) that presents unique thermo-mechanical properties and textural characteristics and that is rich in a diversity of classes of compounds, such as polysaccharides, proteins, phenolics, lipids and alkaloids, which could be recovered and used in a diversity of applications, including food-related ones. Therefore, researchers worldwide are invested in studying a variety of possible applications for spent coffee grounds and products thereof, including (but not limited to) biofuels, catalysts, cosmetics, composite materials, feed and food ingredients. Hence, the aim of this essay was to present a comprehensive review of the recent literature on the proposals for utilization of spent coffee grounds in food-related applications, with focus on chemical composition of spent coffee, recovery of bioactive compounds, use as food ingredients and as components in the manufacture of composite materials that can be used in food applications, such as packaging.
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Bondam AF, Diolinda da Silveira D, Pozzada dos Santos J, Hoffmann JF. Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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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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Johnson K, Liu Y, Lu M. A Review of Recent Advances in Spent Coffee Grounds Upcycle Technologies and Practices. FRONTIERS IN CHEMICAL ENGINEERING 2022. [DOI: 10.3389/fceng.2022.838605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Coffee is the world’s second largest beverage only next to water. After coffee consumption, spent coffee grounds (SCGs) are usually thrown away and eventually end up in landfills. In recent years, technologies and policies are actively under development to change this century old practice, and develop SCGs into value added energy and materials. In this paper, technologies and practices are classified into two categories, those reuses SCGs entirely, and those breakdown SCGs and reuse by components. This article provided a brief review of various ways to reuse SCGs published after 2017, and provided more information on SCG quantity, SCG biochar development for pollutant removal and using SCG upcycle cases for education. SCG upcycle efforts align the best with the UN Sustainable Development Goals (SDG) #12 “ensure sustainable consumption and production patterns,” the resultant fuel products contribute to SDG #7 “affordable and clean energy,” and the resultant biochar products contribute to SDG #6, “clean water and sanitation.”
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Multi-Objective Statistical Optimization of Pectinolytic Enzymes Production by an Aspergillus sp. on Dehydrated Coffee Residues in Solid-State Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8040170] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Pectinolytic enzymes are a group of enzymes widely used in the food industry. They can be obtained through a wide range of by-products and agricultural and agro-industrial waste by the action of fungi, such as Aspergillus spp., by solid-state fermentation (SSF). A wild strain of an Aspergillus sp. isolated in the Universidad Técnica del Norte (UTN) was used to obtain pectinolytic enzymes from dehydrated coffee waste (pulp and husk) derived from coffee cherries cultivated in the Ecuadorian Andean regions. It was possible to find a condition in which the production of pectinases (expressed as Enzymatic Activity (EA)) and the concentration of spores (S) were simultaneously maximized, using the response surface methodology, in a 3-level factorial design, by SSF in simple tray-type bioreactors. After the analysis and optimization of quadratic models, three confirmatory experiments were performed in the unique optimal condition recommended (35 °C and 79% relative humidity), obtaining 29.9 IU/g and 2.64 × 106 #Sp./g for EA and S, respectively; these values coincided with those predicted by the quadratic models, demonstrating their validity. The values obtained in this study are similar to those previously obtained by other authors.
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Ahmed Ali AM, Yagi S, Qahtan AA, Alatar AA, Angeloni S, Maggi F, Caprioli G, Abdel-Salam EM, Sinan KI, Zengin G. Evaluation of the chemical constituents, antioxidant and enzyme inhibitory activities of six Yemeni green coffee beans varieties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101552] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Mustafa AM, Mazzara E, Abouelenein D, Angeloni S, Nunez S, Sagratini G, López V, Cespi M, Vittori S, Caprioli G, Maggi F. Optimization of Solvent-Free Microwave-Assisted Hydrodiffusion and Gravity Extraction of Morus nigra L. Fruits Maximizing Polyphenols, Sugar Content, and Biological Activities Using Central Composite Design. Pharmaceuticals (Basel) 2022; 15:99. [PMID: 35056156 PMCID: PMC8780424 DOI: 10.3390/ph15010099] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/10/2022] [Accepted: 01/12/2022] [Indexed: 02/04/2023] Open
Abstract
Black mulberry, Morus nigra L. (family: Moraceae), is a healthy food and medicinal plant. Microwave hydrodiffusion and gravity (MHG) is one of the most innovative applications of solvent-free microwave extraction. The aim of this study was to optimize for the first time the MHG solvent-free extraction of polyphenols and sugars from M. nigra fruits. Optimization was carried out using a central composite design (CCD) with selected responses such as extraction yield, total polyphenol (TPC), flavonoid (TFC), anthocyanin (TAC), and sugar (TSC) contents, in addition to DPPH radical scavenging, and α-glucosidase (AGHi), lipase (Li), and xanthine oxidase (XOi) inhibition as tools to evaluate the best parameters for efficient and rapid extraction of black mulberry. The optimized extract was characterized in terms of the aforementioned parameters to validate the models, and was further analyzed for 36 individual polyphenols using HPLC-MS/MS. The optimized MHG extract was finally compared with traditional extracts, and demonstrated much better performance in terms of TPC, TAC, and Li, while the traditional extracts showed better XOi and AGHi. In conclusion, MHG is a valuable green technique for the production of non-degraded black mulberry polyphenol-rich extract and we suggest its larger use in the pharmaceutical and food industries.
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Affiliation(s)
- Ahmed M. Mustafa
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Eugenia Mazzara
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Doaa Abouelenein
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Simone Angeloni
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Sonia Nunez
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain; (S.N.); (V.L.)
| | - Gianni Sagratini
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Víctor López
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain; (S.N.); (V.L.)
- Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50830 Zaragoza, Spain
| | - Marco Cespi
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Sauro Vittori
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Giovanni Caprioli
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Filippo Maggi
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
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LIczbiński P, Bukowska B. Tea and coffee polyphenols and their biological properties based on the latest in vitro investigations. INDUSTRIAL CROPS AND PRODUCTS 2022; 175:114265. [PMID: 34815622 PMCID: PMC8601035 DOI: 10.1016/j.indcrop.2021.114265] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/21/2021] [Accepted: 11/09/2021] [Indexed: 06/01/2023]
Abstract
Tea and coffee contain numerous polyphenolic compounds that exhibit health-promoting properties for humans, including antioxidant and neuroprotective properties, and can also take part in the treatment of covid-19 and improve fertility. This review, presents the activity of polyphenols found in different types of tea and coffee and describes the effects of tea fermentation and coffee roasting on their polyphenol composition and antioxidant properties. Polyphenol oxidase activity is reduced in the fermentation process; therefore black tea contains significantly less polyphenolic compounds compared to green and white tea. Epigallocatechin-3-gallate - a polyphenol from tea - effectively has been shown to inhibit the activity of SARS-CoV-2 as it blocked binding of coronavirus 2 to human angiotensin converting enzyme 2, decreased the expression of inflammatory factors in the blood, including tumor necrosis factor-α and interleukin-6, and significantly increased the overall fertilization efficiency in animals. Coffee roasting process influences both the content of polyphenols and the oxidative activity. The lowest levels of active compounds such as caffeine, chlorogenic acid and coffee acids are identified in roasted coffee beans. On the other hand, light coffee and green coffee show the strongest cytotoxic potential and antioxidant properties, and thus the greatest ability to decrease apoptosis by stopping the cell cycle in the S phase. Proteins, such as components of milk, can strongly bind/interact with phenolic compounds (especially, the CGAs) contain in coffee, which may explain the negative influence of milk on its antioxidant properties. Coffee polyphenols have also antiproliferative and antiesterase activities, which may be important in prevention of cancer and neurodegenerative disorders, respectively. In this review, biological properties of tea and coffee polyphenols, observed mainly in in vitro studies have been described. Based on these findings, future directions of the research works on these compounds have been suggested.
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Affiliation(s)
- Przemysław LIczbiński
- Department of Environmental Biotechnology, Lodz University of Technology, Lodz, Poland
| | - Bożena Bukowska
- Faculty of Biology and Environmental Protection, Department of Biophysics of Environmental Pollution, University of Lodz, Lodz, Poland
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20
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LIczbiński P, Bukowska B. Tea and coffee polyphenols and their biological properties based on the latest in vitro investigations. INDUSTRIAL CROPS AND PRODUCTS 2022. [PMID: 34815622 DOI: 10.1016/j.indcrop.2021.114264] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Tea and coffee contain numerous polyphenolic compounds that exhibit health-promoting properties for humans, including antioxidant and neuroprotective properties, and can also take part in the treatment of covid-19 and improve fertility. This review, presents the activity of polyphenols found in different types of tea and coffee and describes the effects of tea fermentation and coffee roasting on their polyphenol composition and antioxidant properties. Polyphenol oxidase activity is reduced in the fermentation process; therefore black tea contains significantly less polyphenolic compounds compared to green and white tea. Epigallocatechin-3-gallate - a polyphenol from tea - effectively has been shown to inhibit the activity of SARS-CoV-2 as it blocked binding of coronavirus 2 to human angiotensin converting enzyme 2, decreased the expression of inflammatory factors in the blood, including tumor necrosis factor-α and interleukin-6, and significantly increased the overall fertilization efficiency in animals. Coffee roasting process influences both the content of polyphenols and the oxidative activity. The lowest levels of active compounds such as caffeine, chlorogenic acid and coffee acids are identified in roasted coffee beans. On the other hand, light coffee and green coffee show the strongest cytotoxic potential and antioxidant properties, and thus the greatest ability to decrease apoptosis by stopping the cell cycle in the S phase. Proteins, such as components of milk, can strongly bind/interact with phenolic compounds (especially, the CGAs) contain in coffee, which may explain the negative influence of milk on its antioxidant properties. Coffee polyphenols have also antiproliferative and antiesterase activities, which may be important in prevention of cancer and neurodegenerative disorders, respectively. In this review, biological properties of tea and coffee polyphenols, observed mainly in in vitro studies have been described. Based on these findings, future directions of the research works on these compounds have been suggested.
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Affiliation(s)
- Przemysław LIczbiński
- Department of Environmental Biotechnology, Lodz University of Technology, Lodz, Poland
| | - Bożena Bukowska
- Faculty of Biology and Environmental Protection, Department of Biophysics of Environmental Pollution, University of Lodz, Lodz, Poland
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21
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Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods-"Future Foods and Food Technologies for a Sustainable World". Foods 2021; 11:foods11010003. [PMID: 35010128 PMCID: PMC8750261 DOI: 10.3390/foods11010003] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Accepted: 12/15/2021] [Indexed: 12/18/2022] 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 fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered questions.
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22
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Jumaa RS, Abdulmajeed DI, Karim AJ. Evaluation of secondary metabolites of herbal plant extracts as an antiviral effect on infectious bursal disease virus isolates in embryonated chicken eggs. Vet World 2021; 14:2971-2978. [PMID: 35017846 PMCID: PMC8743771 DOI: 10.14202/vetworld.2021.2971-2978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Accepted: 10/12/2021] [Indexed: 11/21/2022] Open
Abstract
BACKGROUND AND AIM Infectious bursal disease attacks the poultry industry, mainly young chickens, causing immunosuppression, and death with high economic losses. This study aimed to evaluate the effects of the monoextract, diextracts, and triextracts of Quercus infectoria (QI), Citrus aurantifolia (CiA), and Coffea arabica (CoA) on infectious bursal disease virus (IBDV) in embryonated chicken eggs (ECEs). MATERIALS AND METHODS The experimental design consisted of three sets of ECEs at 11 days of age, and each set included seven groups (G1-G7). The extracts of QI, CiA, and CoA were inoculated to ECEs by the chorioallantoic membrane method before, in concomitant (mixed) with, and after IBDV infection to the first, second, and third sets, respectively. The monoextract, diextracts, and triextracts of QI, CiA, and CoA were given at 1%, 2%, 5%, and 10% concentrations to G1-G3, G4-G6, and G7, respectively. Real-time polymerase chain reaction identified and confirmed the virus in accordance with the pathological changes. RESULTS The monoextract (5-10% concentrations) inhibited IBDV and had no effect on viral infection preinoculation, whereas the monoextract (10% concentration) inhibited IBDV during mixed inoculation and post-inoculation. Diextracts (2-10% concentrations) inhibited IBDV and had no effect on viral infection preinoculation, whereas diextracts (5-10% concentrations) inhibited IBDV during mixed inoculation and post-inoculation. Triextracts (1%, 2%, 5%, and 10% concentrations) inhibited IBDV by ameliorating the pathological changes of the virus and preventing the death of ECEs. CONCLUSION The inoculation of herbal extracts, particularly triextracts, alleviates the pathological changes in ECEs infected with IBDV. This study recommends the oral route in evaluating plant extracts against IBDV in poultry.
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Affiliation(s)
- Rawaa Saladdin Jumaa
- Department of Microbiology, College of Veterinary Medicine, University of Baghdad, Baghdad, Iraq
| | - Dhuha Ismael Abdulmajeed
- Department of Microbiology, College of Veterinary Medicine, University of Baghdad, Baghdad, Iraq
| | - Abdulkarim Jafar Karim
- Unit of Zoonotic Diseases, College of Veterinary Medicine, University of Baghdad, Baghdad, Iraq
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Prandi B, Ferri M, Monari S, Zurlini C, Cigognini I, Verstringe S, Schaller D, Walter M, Navarini L, Tassoni A, Sforza S, Tedeschi T. Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee ( Coffea arabica) By-Products. Biomolecules 2021; 11:1571. [PMID: 34827569 PMCID: PMC8615506 DOI: 10.3390/biom11111571] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 11/17/2022] Open
Abstract
Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded. In the present work, non-compliant green coffee beans and coffee silverskins were fully characterized from a chemical point of view. In addition, enzyme-assisted extraction was applied to recover a fraction rich in proteins and polyphenols, tested for antimicrobial, antityrosinase, and antioxidant activities. Non-compliant green coffee beans showed higher amounts of polyphenols, flavanols, flavonoids, and caffeine than coffee silverskins (which were richer in tannins). The enzymatic extraction of non-compliant coffee green beans produced extracts with a good protein content and with a consistent quantity of polyphenols. The extract showed antioxidant, antityrosinase, and antimicrobial activity, thus representing a promising strategy to recover defective green coffee beans. The antioxidant and antimicrobial activity of coffee silver skins is lower than that of non-compliant coffee green beans extracts, while the antityrosinase activity is comparable.
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Affiliation(s)
- Barbara Prandi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy; (B.P.); (S.S.)
| | - Maura Ferri
- Department of Civil, Chemical Environmental and Materials Engineering, University of Bologna, Viale del Risorgimento 2, 40136 Bologna, Italy;
| | - Stefania Monari
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Piazza di Porta S. Donato 1, 40127 Bologna, Italy; (S.M.); (A.T.)
| | - Chiara Zurlini
- Stazione Sperimentale per l’Industria delle Conserve Alimentari, Viale Tanara 31/A, 43121 Parma, Italy; (C.Z.); (I.C.)
| | - Ilaria Cigognini
- Stazione Sperimentale per l’Industria delle Conserve Alimentari, Viale Tanara 31/A, 43121 Parma, Italy; (C.Z.); (I.C.)
| | | | - Dennis Schaller
- IGV GmbH, Arthur-Scheunert-Allee 40-41, 14558 Nuthetal, Germany; (D.S.); (M.W.)
| | - Martha Walter
- IGV GmbH, Arthur-Scheunert-Allee 40-41, 14558 Nuthetal, Germany; (D.S.); (M.W.)
| | | | - Annalisa Tassoni
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Piazza di Porta S. Donato 1, 40127 Bologna, Italy; (S.M.); (A.T.)
| | - Stefano Sforza
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy; (B.P.); (S.S.)
| | - Tullia Tedeschi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy; (B.P.); (S.S.)
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Phytochemical Constituents and Biological Activities of the Unexplored Plant Rhinanthus angustifolius subsp. grandiflorus. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11199162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
In the present study, a total of 12 extracts of Rhinanthus angustifolius subsp. grandiflorus, an understudied hemiparasitic species, were obtained using different extraction techniques, namely, homogenizer-assisted extraction (HAE), maceration (MAC), soxhlet (SOX), infusion, and solvents (ethyl acetate, methanol, ethanol, and water), and were evaluated for their in vitro antioxidant and enzyme-inhibiting properties. Additionally, untargeted profiling based on high-resolution mass spectrometry targeted different phytochemical classes, namely, polyphenols, terpenoids, and alkaloids. The highest total phenolic and flavonoid contents were detected using methanol as the extraction solvent. Multivariate statistics following the untargeted profiling revealed that the extraction solvent had a hierarchically higher impact than the extraction method when considering the recovery of bioactive compounds. The methanolic extracts displayed the highest radical-scavenging antioxidant capacity, as provided by CUPRAC and FRAP assays. On the other hand, the water extracts (MAC and HAE) and the infusion extract showed the highest activity as metal chelators (25.66–27.51 mg EDTAE/g). Similarly, the water extract obtained by HAE and the infusion extract revealed the highest phosphomolybdenum activity (3.92 ± 0.14 and 3.71 ± 0.01 mmol TE/g, respectively). The different extracts also exhibited different enzyme inhibition potentials. For instance, HAE and MAC ethanolic extracts inhibited only α-amylase (0.69 ± 0.01 and 0.70 ± 0.01 mmol ACAE/g), while all the other extracts showed a dual inhibition against both carbohydrate-hydrolyzing enzymes tested (i.e., α-amylase: 0.07–0.69 mmol ACAE/g; α-glucosidase: 0.03–1.30 mmol ACAE/g). Nevertheless, the other extracts inhibited acetyl-, butyryl-cholinesterases, or both; MAC–water extract displayed no inhibition against the enzymes. Additionally, all the studied extracts were found to inhibit tyrosinase, ranging from 10.62 to 52.80 mg KAE/g. In general, the water extracts showed weaker inhibition towards the enzymes than the other extracts. This study demonstrated that R. angustifolius is an excellent source of natural antioxidants and enzyme inhibitors that could be further investigated and exploited for pharmaceutical purposes.
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Vu DC, Vu QT, Huynh L, Lin CH, Alvarez S, Vo XT, Nguyen THD. Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1977657] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Danh C. Vu
- Faculty of Technology, Van Lang University, Ho Chi Minh City, Vietnam
| | - Quyen T. Vu
- Faculty of Technology, Van Lang University, Ho Chi Minh City, Vietnam
| | - Long Huynh
- Faculty of Technology, Van Lang University, Ho Chi Minh City, Vietnam
| | - Chung-Ho Lin
- Center for Agroforestry, School of Natural Resources, University of Missouri, Columbia, Missouri, United States
| | - Sophie Alvarez
- Proteomics and Metabolomics Facility, Center for Biotechnology, University of Nebraska, Lincoln, Nebraska, United States
| | - Xuyen T. Vo
- Faculty of Technology, Van Lang University, Ho Chi Minh City, Vietnam
| | - Trang H. D. Nguyen
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Vietnam
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26
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Morphological Changes and Component Characterization of Coffee Silverskin. Molecules 2021; 26:molecules26164914. [PMID: 34443501 PMCID: PMC8400691 DOI: 10.3390/molecules26164914] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 08/07/2021] [Accepted: 08/11/2021] [Indexed: 01/08/2023] Open
Abstract
Nuclear magnetic resonance (NMR) spectroscopy was used for the qualitative and quantitative analysis of aqueous extracts of unroasted and roasted coffee silverskin (CS). Twenty compounds were identified from 1D and 2D NMR spectra, including caffeine, chlorogenic acid (CGA), trigonelline, fructose, glucose, sucrose, etc. For the first time, the presence of trigonelline was detected in CS. Results of the quantitative analysis showed that the total amount of the main components after roasting was reduced by 45.6% compared with values before roasting. Sugars in the water extracts were the main components in CS, and fructose was the most abundant sugar, its relative content accounting for 38.7% and 38.4% in unroasted and roasted CS, respectively. Moreover, 1D NMR combined with 2D NMR technology shows application prospects in the rapid, non-destructive detection of CS. In addition, it was observed by optical microscopy and scanning electron microscopy (SEM) that the morphology of CS changed obviously before and after roasting.
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Antioxidant and Anti-Inflammatory Profiles of Spent Coffee Ground Extracts for the Treatment of Neurodegeneration. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:6620913. [PMID: 34104310 PMCID: PMC8159652 DOI: 10.1155/2021/6620913] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 04/06/2021] [Accepted: 04/29/2021] [Indexed: 11/17/2022]
Abstract
Spent coffee grounds (SCGs), waste products of coffee beverage production, are rich in organic compounds such as phenols. Different studies have demonstrated phenol beneficial effects in counteracting neurodegenerative diseases. These diseases are associated with oxidative stress and neuroinflammation, which initiates the degeneration of neurons by overactivating microglia. Unfortunately, to date, there are no pharmacological therapies to treat these pathologies. The aim of this study was to evaluate the phenolic content of 4 different SCG extracts and their ability to counteract oxidative stress and neuroinflammation. Caffeine and 5-O-caffeoylquinic acid were the most abundant compounds in all extracts, followed by 3-O-caffeoylquinic acid and 3,5-O-dicaffeoylquinic acid. The four extracts demonstrated a different ability to counteract oxidative stress and neuroinflammation in vitro. In particular, the methanol extract was the most effective in protecting neuron-like SH-SY5Y cells against H2O2-induced oxidative stress by upregulating endogenous antioxidant enzymes such as thioredoxin reductase, heme oxygenase 1, NADPH quinone oxidoreductase, and glutathione reductase. The water extract was the most effective in counteracting lipopolysaccharide-induced neuroinflammation in microglial BV-2 cells by strongly reducing the expression of proinflammatory mediators through the modulation of the TLR4/NF-κB pathway. On these bases, SCG extracts could represent valuable nutraceutical sources for the treatment of neurodegeneration.
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28
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Ursachi CȘ, Perța-Crișan S, Munteanu FD. Strategies to Improve Meat Products' Quality. Foods 2020; 9:E1883. [PMID: 33348725 PMCID: PMC7766022 DOI: 10.3390/foods9121883] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/08/2020] [Accepted: 12/16/2020] [Indexed: 02/07/2023] Open
Abstract
Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.
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Affiliation(s)
| | | | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 310330 Arad, Romania; (C.Ș.U.); (S.P.-C.)
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Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product. Foods 2020; 9:foods9081008. [PMID: 32727015 PMCID: PMC7466283 DOI: 10.3390/foods9081008] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/20/2020] [Accepted: 07/23/2020] [Indexed: 12/12/2022] Open
Abstract
The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.
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