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Pattaraprachyakul W, Sawangkeaw R, Ngamprasertsith S, Suppavorasatit I. Optimization of Coffee Oil Extraction from Defective Beans Using a Supercritical Carbon Dioxide Technique: Its Effect on Volatile Aroma Components. Foods 2023; 12:2515. [PMID: 37444252 DOI: 10.3390/foods12132515] [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: 06/12/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Defective green coffee beans are typically discarded due to their negative impacts on coffee qualities compared to normal beans. However, there are some types of defective beans that can cause volatile aroma compounds after roasting similar to those produced by normal beans. This study aimed to optimize conditions for coffee oil extraction by supercritical carbon dioxide using the response surface methodology (RSM). Furthermore, the investigation assessed the aroma-active compounds and sensory quality in extracted coffee oil. Thus, operational temperatures (33.2-66.8 °C), pressure (10-30 MPa) and ethanol (g) to roasted coffee (g) ratio (0.25:1-1.5:1) were optimized for coffee oil extraction. As a result, different oil yields with different key volatile aroma compounds concentrations were obtained and it was found that the optimum conditions for extraction were a temperature of 50 °C, pressure of 30 MPa, and ethanol (g) to roasted coffee (g) ratio of 1:1 to obtain 6.50% (w/w) coffee oil yield. Key volatile aroma compounds, including furfuryl alcohol, 5-methyl furfural, 2,5-dimethylpyrazine, 4-vinylguaiacol, furfuryl acetate, 3-ethyl-2,5-dimethylpyrazine, thiazole, 1-furfurylpyrrole, pyridine, 2,3-butanediol, and 3-methyl-1,2-cyclopentanedione which contributed to the most preferable burnt, sweet, bready, chocolate-like, and roasted flavors, were quantified. Overall, the results suggested that coffee oil extracted from defective beans could be potentially used as a flavoring agent.
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Affiliation(s)
- Wasin Pattaraprachyakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai RD., Wangmai, Pathumwan, Bangkok 10330, Thailand
| | - Ruengwit Sawangkeaw
- The Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Institute Building 3, Phayathai RD., Wangmai, Pathumwan, Bangkok 10330, Thailand
| | - Somkiat Ngamprasertsith
- Fuels Research Center, Department of Chemical Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Inthawoot Suppavorasatit
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai RD., Wangmai, Pathumwan, Bangkok 10330, Thailand
- Flavor Science and Functional Ingredients Research Unit, Chulalongkorn University, Phayathai RD., Wangmai, Pathumwan, Bangkok 10330, Thailand
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2
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Novaes FJM, da Silva MAE, Silva DC, de Aquino Neto FR, Rezende CM. Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their Relationship. PLANTS (BASEL, SWITZERLAND) 2023; 12:1580. [PMID: 37111804 PMCID: PMC10145731 DOI: 10.3390/plants12081580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/07/2023] [Accepted: 03/11/2023] [Indexed: 06/19/2023]
Abstract
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.
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Affiliation(s)
| | - Maria Alice Esteves da Silva
- Aroma Analysis Laboratory, Chemistry Institute, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, Bloco A, Sala 626A, Rio de Janeiro 21941-895, RJ, Brazil
| | - Diana Cardoso Silva
- Chemistry Department, Federal University of Viçosa, Peter Henry Rolfs Avenue, Viçosa 36570-900, MG, Brazil
| | - Francisco Radler de Aquino Neto
- Laboratory for the Support of Technological Development (LADETEC), Chemistry Institute, Federal University of Rio de Janeiro, Avenida Horácio Macedo, 1281, Polo de Química, Bloco C, Rio de Janeiro 21941-598, RJ, Brazil
| | - Claudia Moraes Rezende
- Aroma Analysis Laboratory, Chemistry Institute, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, Bloco A, Sala 626A, Rio de Janeiro 21941-895, RJ, Brazil
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3
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Aung Moon S, Wongsakul S, Kitazawa H, Saengrayap R. Lipid Oxidation Changes of Arabica Green Coffee Beans during Accelerated Storage with Different Packaging Types. Foods 2022; 11:foods11193040. [PMID: 36230115 PMCID: PMC9563479 DOI: 10.3390/foods11193040] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/21/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022] Open
Abstract
The storage conditions of green coffee beans (GCBs) are indispensable in preserving their commercial value. In Thailand, coffee farmers and roasters typically store GCBs for six months to a year before roasting. However, the beans undergo oxidation during storage, influencing both quality and taste. This study investigated changes in GCB lipid oxidation under different accelerated storage conditions (30 °C, 40 °C and 50 °C with 50% RH) and packaging, i.e., plastic woven (PW), low-density polyethylene (LDPE) and hermetic/GrainPro® (GP) bags. Samples were collected every five days (0, 5, 10, 15 and 20 days) and analyzed for lipid oxidation parameters including acid value (AV), free fatty acids (FFA), peroxide value (PV), ρ-anisidine value (PAV), total oxidation value (TOTOX), thiobarbituric acid reactive substances (TBARS), moisture content (MC), water activity (aw) and color. Primary oxidation was observed, with AV, FFA and PAV gradually changing during storage from 1.49 ± 0.32 to 3.7 ± 0.83 mg KOH/g oil, 3.82 ± 0.83 to 9.51 ± 1.09 mg KOH/g oil and 0.99 ± 0.03 to 1.79 ± 0.14, respectively. Secondary oxidation changes as PV and TBARS were reported at 0.86 ± 0.12 to 3.63 ± 0.10 meq/kg oil and 6.76 ± 2.27 to 35.26 ± 0.37 MDA/kg oil, respectively, affecting the flavor and odor of GCBs. Higher storage temperature significantly influenced a lower GCB quality. GP bags maintained higher GCB quality than LDPE and PW bags. Results provided scientific evidence of the packaging impact on oxidation for GCB under accelerated storage.
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Affiliation(s)
- Sai Aung Moon
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Sirirung Wongsakul
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Tea and Coffee Institute, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Hiroaki Kitazawa
- Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, Japan
| | - Rattapon Saengrayap
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Tea and Coffee Institute, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Integrated AriTech Ecosystems Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: ; Tel.: +66-53917186; Fax: +66-53916737
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4
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Al-Asmari KM, Altayb HN, Al-Attar AM, Qahl SH, Al-Thobaiti SA, Abu Zeid IM. Arabica coffee and olive oils mitigate malathion-induced nephrotoxicity in rat: In silico, immunohistochemical and biochemical evaluation. Saudi J Biol Sci 2022; 29:103307. [PMID: 35602869 PMCID: PMC9120970 DOI: 10.1016/j.sjbs.2022.103307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/21/2022] [Accepted: 05/06/2022] [Indexed: 11/24/2022] Open
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5
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Meerasri J, Sothornvit R. Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16687] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jitrawadee Meerasri
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen Kasetsart University Kamphaengsaen Campus, Nakhonpathom, 73140 Thailand
| | - Rungsinee Sothornvit
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen Kasetsart University Kamphaengsaen Campus, Nakhonpathom, 73140 Thailand
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6
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Böger BR, Bigotto BG, Lonni AASG, Benassi MT. Eye Cosmeceutical Formulations with Roasted Coffee Oil in Free and Microencapsulated Forms: Development and Preliminary Stability Study. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Bruna R. Böger
- Depto. Ciência e Tecnologia de Alimentos Universidade Estadual de Londrina Rodovia Celso Garcia Cid Km 380 Londrina 86057‐970 Brazil
| | - Briani G. Bigotto
- Depto. Ciências Farmacêuticas Universidade Estadual de Londrina Avenida Roberto Koch 60 Londrina 86039‐440 Brazil
| | - Audrey A. S. G. Lonni
- Depto. Ciências Farmacêuticas Universidade Estadual de Londrina Avenida Roberto Koch 60 Londrina 86039‐440 Brazil
| | - Marta T. Benassi
- Depto. Ciência e Tecnologia de Alimentos Universidade Estadual de Londrina Rodovia Celso Garcia Cid Km 380 Londrina 86057‐970 Brazil
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7
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da Silva Oliveira EC, da Luz JMR, de Castro MG, Filgueiras PR, Guarçoni RC, de Castro EVR, da Silva MDCS, Pereira LL. Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03912-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Alleviation of Malathion Toxicity Effect by Coffea arabica L. Oil and Olea europaea L. Oil on Lipid Profile: Physiological and In Silico Study. PLANTS 2021; 10:plants10112314. [PMID: 34834675 PMCID: PMC8619699 DOI: 10.3390/plants10112314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 10/14/2021] [Accepted: 10/25/2021] [Indexed: 11/25/2022]
Abstract
The community health plans commonly use malathion (MAL), an organophosphate pesticide (OP), to eliminate pathogenic insects. The objective of the present research is to evaluate the consequences of Coffea arabica L. oil and Olea europaea L. oil on MAL-intoxicated male rats. Six equal groups of animals were used for conducting this study (n = 10). Animals in group one were designated as control, animals belonging to group two were exposed to MAL in the measure of hundred mg per kg BW (body weight) for forty-nine days (seven weeks), rats in the third and fourth groups were administered with 400 mg/kg BW of Coffea arabica L. and Olea europaea L. oils, respectively, and the same amount of MAL as given to the second group. Groups five and six were administered with the same amount of Coffea arabica L. oil and Olea europaea L. oil as given to group three. Exposure of rats to 100 mg/kg body weight of MAL resulted in statistical alteration of the serum lipid profile. A marked decline was noticed in the severe changes of these blood parameters when MAL-intoxicated rats were treated with Coffea arabica L. oil and Olea europaea L. oil. Two compounds from Coffea arabica L. oil (Chlorogenic acid) and Olea europaea L. oil (Oleuropein) demonstrated good interaction with xanthine oxidase (XO) and 3-hydroxy-3-methyl-glutaryl-CoA reductase (HMGR) enzymes that are associated with cholesterol production. The present study indicated that Coffea arabica L. oil and Olea europaea L. oil could be considered prospective and potential healing agents against metabolic conditions induced by MAL.
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9
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Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions. Foods 2021; 10:foods10061296. [PMID: 34199941 PMCID: PMC8226977 DOI: 10.3390/foods10061296] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 05/30/2021] [Accepted: 06/01/2021] [Indexed: 11/16/2022] Open
Abstract
Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.
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10
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Böger B, Acre L, Viegas M, Kurozawa L, Benassi M. Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102739] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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11
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Böger B, Mori A, Viegas M, Benassi M. Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.1144192] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This research reports a comprehensive characterization of the composition profile and physical and chemical characteristics of roasted Arabica coffee oil obtained by mechanical pressing. The oil presented a peroxide value of 3.21 meq·kg-1 and an acid value of 7.3 mg KOH·g-1. A higher proportion of unsaturated fatty acids (58%), predominantly linoleic (L) and palmitic (P) acids, was observed; PLL and PLP were estimated as the main triacylglycerols. The oil was characterized by high contents in diterpenes and tocopherols (3720 and 913 mg·100g-1, respectively), the presence of caffeine and chlorogenic acids, as well as a high sun protection factor (9.7) and ABTS free radical-scavenging capacity (12.5 mg Trolox·mL-1). Among the 35 volatile compounds studied, furfurythiol and pyrazines were the main components of the oil. These properties showed that roasted coffee oil has good potential for use in food and cosmetics.
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12
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The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03670-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Zanin RC, Smrke S, Kurozawa LE, Yamashita F, Yeretzian C. Modulation of aroma release of instant coffees through microparticles of roasted coffee oil. Food Chem 2020; 341:128193. [PMID: 33027753 DOI: 10.1016/j.foodchem.2020.128193] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 12/16/2022]
Abstract
We report, on the successful addition of spray-dried microparticles containing roasted coffee oil, to soluble coffee (SC) and instant cappuccino (IC), to increase and tailor aroma release. Using PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometry), five parameters were defined from time series intensity for each VOC, to compare the performance of different products: total area under the curve (AUC), area under the curve of burst (AUC-burst), maximum signal intensity, final intensity (5 min), and ratio AUC-burst/AUC. Microparticles with higher loads of roasted coffee oil were effective in increasing aroma intensity in SC while, for IC, all loads of microparticles improved aroma intensity. Volatility drove the VOC release in SC, and volatility and polarity for IC. Most compounds reached maximum headspace concentration in < 16 s upon start of reconstitution. These results open new perspectives for the development of instant coffee products and demonstrate their unique aroma release characteristics.
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Affiliation(s)
- Rodolfo Campos Zanin
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, P O Box 10011, 86057-970, Londrina, PR, Brazil.
| | - Samo Smrke
- Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, Coffee Excellence Center 8820 Wädenswil, Switzerland.
| | - Louise Emy Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP 13083-862, Brazil.
| | - Fabio Yamashita
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, P O Box 10011, 86057-970, Londrina, PR, Brazil.
| | - Chahan Yeretzian
- Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, Coffee Excellence Center 8820 Wädenswil, Switzerland.
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dos Santos HD, Alvarenga YA, Boffo EF. 1H NMR metabolic fingerprinting of Chapada Diamantina/Bahia (Brazil) coffees as a tool to assessing their qualities. Microchem J 2020. [DOI: 10.1016/j.microc.2019.104293] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Koshima Y, Kitamura Y, Islam M, Kokawa M. Quantitative and Qualitative Evaluation of Fatty Acids in Coffee Oil and Coffee Residue. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.545] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yuri Koshima
- Graduate School of Life and Environmental Sciences, University of Tsukuba
| | - Yutaka Kitamura
- Faculty of Life and Environmental Sciences, University of Tsukuba
| | - M.Z. Islam
- Graduate School of Life and Environmental Sciences, University of Tsukuba
| | - Mito Kokawa
- Faculty of Life and Environmental Sciences, University of Tsukuba
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Ribeiro EF, Borreani J, Moraga G, Nicoletti VR, Quiles A, Hernando I. Digestibility and Bioaccessibility of Pickering Emulsions of Roasted Coffee Oil Stabilized by Chitosan and Chitosan-Sodium Tripolyphosphate Nanoparticles. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09614-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Williamson K, Hatzakis E. Evaluating the effect of roasting on coffee lipids using a hybrid targeted-untargeted NMR approach in combination with MRI. Food Chem 2019; 299:125039. [DOI: 10.1016/j.foodchem.2019.125039] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 06/16/2019] [Accepted: 06/17/2019] [Indexed: 11/25/2022]
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18
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Iriondo-DeHond A, Cornejo FS, Fernandez-Gomez B, Vera G, Guisantes-Batan E, Alonso SG, Andres MIS, Sanchez-Fortun S, Lopez-Gomez L, Uranga JA, Abalo R, Del Castillo MD. Bioaccesibility, Metabolism, and Excretion of Lipids Composing Spent Coffee Grounds. Nutrients 2019; 11:E1411. [PMID: 31234581 PMCID: PMC6627363 DOI: 10.3390/nu11061411] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 06/17/2019] [Accepted: 06/20/2019] [Indexed: 11/30/2022] Open
Abstract
The bioaccessibility, metabolism, and excretion of lipids composing spent coffee grounds (SCGs) were investigated. An analysis of mycotoxins and an acute toxicity study in rats were performed for safety evaluation. Total fat, fatty acids, and diterpenes (cafestol and kahweol) were determined in SCGs and their digests obtained in vitro. A pilot repeated intake study was carried out in Wistar rats using a dose of 1 g SCGs/kg b.w. for 28 days. Fat metabolism was evaluated by analysis of total fat, cholesterol, and histology in liver. The dietary fiber effect of SCGs was measured radiographically. The absence of mycotoxins and toxicity was reported in SCGs. A total of 77% of unsaturated fatty acids and low amounts of kahweol (7.09 µg/g) and cafestol (414.39 µg/g) were bioaccessible after in vitro digestion. A significantly lower (p < 0.1) accumulation of lipids in the liver and a higher excretion of these in feces was found in rats treated with SCGs for 28 days. No lipid droplets or liver damage were observed by histology. SCGs acutely accelerated intestinal motility in rats. SCGs might be considered a sustainable, safe, and healthy food ingredient with potential for preventing hepatic steatosis due to their effect as dietary fiber with a high fat-holding capacity.
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Affiliation(s)
- Amaia Iriondo-DeHond
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Fresia Santillan Cornejo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Beatriz Fernandez-Gomez
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Gema Vera
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Eduardo Guisantes-Batan
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, 13005 Ciudad Real, Spain.
| | - Sergio Gomez Alonso
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, 13005 Ciudad Real, Spain.
| | | | | | - Laura Lopez-Gomez
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Jose Antonio Uranga
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Raquel Abalo
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Maria Dolores Del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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Valduga AT, Gonçalves IL, Magri E, Delalibera Finzer JR. Chemistry, pharmacology and new trends in traditional functional and medicinal beverages. Food Res Int 2018; 120:478-503. [PMID: 31000264 DOI: 10.1016/j.foodres.2018.10.091] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 10/12/2018] [Accepted: 10/30/2018] [Indexed: 12/31/2022]
Abstract
Functional and medicinal beverages consumption plays an important role in human health, considering that metabolites, with a wide range of pharmacological effects, are inserted in the human diet. Nowadays, the most consumed beverages are obtained from Camellia sinensis leaves and coffee grain processing, and contain different classes of polyphenols and phenolic acids in their phytochemical composition. Besides C. sinensis and coffee, numerous plants have been receiving attention due to their phytochemical composition and pharmacological effects, such as yerba mate, hibiscus, chamomile, lemongrass, fennel and mentha. Furthermore, atomized or lyophilized medicinal plant extracts can be employed in many beverage formulations and the consumption of these products is an excellent delivery means for nutrients and bioactive compounds, such as: minerals, vitamins, terpenes, antioxidants, saponins, alkaloids and polysaccharides. Innovation in food processing in order to insert functional and medicinal beverages in the human diet poses a challenge for the coming years. The technological development of new processing forms and use of plants with bioactive metabolites could be an important tool in relation to this proposal. In this context, this review has aimed to summarize and analyze pharmacological, phytochemistry and technological aspects of species with classical ethnobotanical and traditional use.
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Affiliation(s)
- Alice Teresa Valduga
- Programa de Pós-graduação em Ecologia, Universidade Regional Integrada do Alto Uruguai e das Missões - URI, Campus Erechim, Avenida Sete de Setembro, 1621, CEP 99700-000, Erechim, RS, Brazil.
| | - Itamar Luís Gonçalves
- Programa de Pós-graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul, Av. Ipiranga 2752, CEP 90610-000 Porto Alegre, RS, Brazil; Curso de Farmácia, Universidade Regional Integrada do Alto Uruguai e das Missões - URI, Campus Erechim, Avenida Sete de Setembro, 1621, CEP 99700-000 Erechim, RS, Brazil.
| | - Ederlan Magri
- Programa de Pós-graduação em Ecologia, Universidade Regional Integrada do Alto Uruguai e das Missões - URI, Campus Erechim, Avenida Sete de Setembro, 1621, CEP 99700-000, Erechim, RS, Brazil; Programa de Pós-graduação em Ciências do Solo, Universidade Federal do Paraná, Rua dos Funcionários, 1540 - Juvevê, CEP 80035-050, Curitiba, PR, Brazil.
| | - José Roberto Delalibera Finzer
- Programa de Pós-graduação em Engenharia Química, Universidade de Uberaba-UNIUBE, Campus Aeroporto, Av. Nenê Sabino 1802, CEP 38055-500 Uberaba, MG, Brazil.
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Williamson K, Hatzakis E. NMR analysis of roasted coffee lipids and development of a spent ground coffee application for the production of bioplastic precursors. Food Res Int 2018; 119:683-692. [PMID: 30884704 DOI: 10.1016/j.foodres.2018.10.046] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 10/09/2018] [Accepted: 10/12/2018] [Indexed: 11/29/2022]
Abstract
Multinuclear and multidimensional NMR spectroscopy was applied as a robust and rapid tool for the analysis of several classes of non-polar compounds in roasted coffee beans, coffee beverage and spent coffee grounds. In addition to various fatty acids, other compounds found in roasted coffee lipids, include oxidation and hydrolysis products, terpenes, sterols, and phospholipids. Spent coffee grounds have a similar fatty acid composition with roasted coffee beans and they are rich in Cafestol and Kawheol, which appear as esters of fatty acids. Triglycerides extracted from coffee waste using a green chemistry approach, based on supercritical CO2 extraction, are promising candidates for the production of bioplastics. Bioplastic precursors were produced using an in situ solvent-free epoxidation process and the reaction monitoring was performed using NMR spectroscopy.
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Affiliation(s)
- Kathryn Williamson
- Department of Food Science and Technology, The Ohio State University, Parker Building, 2015 Fyffe Rd, Columbus, OH, United States.
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, Parker Building, 2015 Fyffe Rd, Columbus, OH, United States; Foods for Health Discovery Theme, The Ohio State University, United States.
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Raba DN, Chambre DR, Copolovici DM, Moldovan C, Copolovici LO. The influence of high-temperature heating on composition and thermo-oxidative stability of the oil extracted from Arabica coffee beans. PLoS One 2018; 13:e0200314. [PMID: 29995918 PMCID: PMC6040754 DOI: 10.1371/journal.pone.0200314] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 06/23/2018] [Indexed: 12/27/2022] Open
Abstract
The aim of the present study was to establish the influence of high-temperature heating on the composition and thermal behavior of coffee oils obtained from Arabica green and roasted coffee beans, respectively. Morphological studies performed using scanning electron microscopy revealed the oil bodies uniformly distributed within the cells in both types of coffee beans analyzed. The obtained oils have a fatty acid composition rich in linoleic acid, palmitic acid, oleic acid, stearic acid, arachidic acid and linolenic acid. The total content of saturated fatty acids of investigated oils was 49.38 and 46.55%, the others being unsaturated fatty acids. The thermal behavior and thermo-oxidative stability of coffee oils extracted from green coffee beans and roasted coffee beans, the coffee oil high-temperature heated up to 200 °C, were investigated using simultaneous thermal analysis TG/DTG/DTA, in an oxidizing atmosphere. The data obtained for the analyzed samples depend mainly on the nature and compositions of fatty acids, and to a lesser extent on the roasting process of the coffee beans and the high-temperature heating process of the extracted oil. The chromatographic and TG/DTG/DTA data suggest that Arabica coffee oil has great potential for use in technological processes which require high-temperature heating (e.g. food industry or pastries).
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Affiliation(s)
- Diana Nicoleta Raba
- Department of Food Technologies, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Timisoara, Romania
| | - Dorina Rodica Chambre
- Department of Technical and Natural Sciences, and Institute of Research, Development, Innovation in Technical and Natural Sciences, "Aurel Vlaicu" University of Arad, Arad, Romania
| | - Dana-Maria Copolovici
- Department of Technical and Natural Sciences, and Institute of Research, Development, Innovation in Technical and Natural Sciences, "Aurel Vlaicu" University of Arad, Arad, Romania
| | - Camelia Moldovan
- Department of Food Control, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Timisoara, Romania
| | - Lucian Octav Copolovici
- Department of Technical and Natural Sciences, and Institute of Research, Development, Innovation in Technical and Natural Sciences, "Aurel Vlaicu" University of Arad, Arad, Romania
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Hurtado-Benavides A, Dorado A. D, Sánchez-Camargo ADP. Study of the fatty acid profile and the aroma composition of oil obtained from roasted Colombian coffee beans by supercritical fluid extraction. J Supercrit Fluids 2016. [DOI: 10.1016/j.supflu.2016.03.008] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy along with Antioxidant and Antimicrobial Properties. PLoS One 2015; 10:e0138080. [PMID: 26366731 PMCID: PMC4569078 DOI: 10.1371/journal.pone.0138080] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Accepted: 08/25/2015] [Indexed: 11/19/2022] Open
Abstract
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.
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Huang X, Wang J, Ouyang J, Hao H, Wang Y, Gao Y, Yin Q, Bao Y. Correlation between Thermal Properties and Chemical Composition of Palm Oil Top Olein Fractions. Chem Eng Technol 2015. [DOI: 10.1002/ceat.201400597] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Kocadağlı T, Göncüoğlu N, Hamzalıoğlu A, Gökmen V. In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation. Food Funct 2012; 3:970-5. [PMID: 22796869 DOI: 10.1039/c2fo30038a] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Coffee, as a source of acrylamide, needs to be investigated in depth to understand the contribution of different precursors. This study aimed to investigate the contributions of sucrose decomposition and lipid oxidation on acrylamide formation in coffee during roasting. Coffee beans and model systems were used to monitor the accumulation of neo-formed carbonyls during heating through sucrose decomposition and lipid oxidation. High resolution mass spectrometry analyses confirmed the formation of 5-hydroxymethylfurfural (HMF) and 3,4-dideoxyosone, which were identified as the major sugar decomposition products in both roasted coffee and model systems. Among others, 2-octenal, 2,4-decadienal, 2,4-heptadienal, 4-hydroxynonenal, and 4,5-epoxy-2-decenal were identified in relatively high quantities in roasted coffee. Formation and elimination of HMF in coffee during roasting had a kinetic pattern similar to those of acrylamide. Its concentration rapidly increased within 10 min followed by an exponential decrease afterward. The amount of lipid oxidation products tended to increase linearly during roasting. It was concluded from the results that roasting formed a pool of neo-formed carbonyls from sucrose decomposition and lipid oxidation, and they play certain role on acrylamide formation in coffee.
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Affiliation(s)
- Tolgahan Kocadağlı
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara, Turkey
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Budryn G, Nebesny E, Żyżelewicz D, Oracz J, Miśkiewicz K, Rosicka-Kaczmarek J. Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100324] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Rocculi P, Sacchetti G, Venturi L, Cremonini M, Dalla Rosa M, Pittia P. Role of water state and mobility on the antiplasticization of green and roasted coffee beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8265-8271. [PMID: 21718028 DOI: 10.1021/jf201333a] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effect of water on "antiplasticization" and plasticization of green and roasted coffee was studied by textural analysis, sorption isotherms, differential scanning calorimetry (DSC), and nuclear magnetic resonance (NMR). From BET monolayer value to a(w) = 0.61 and 0.75 for green and roasted coffee, respectively, the solid matrix hydration occurred and water induced hardening. Very short NMR T(2) values and the concomitant absence of any DSC endothermic peak assignable to water freezing were observed at these a(w) values. When solid matrix hydration was completed, water started to act as a plasticizing agent, the compressive modulus started to decrease, and NMR revealed the appearance of a new proton pool with increased mobility. According to DSC, only when the plasticizing effect became important did water present enough mobility to freeze. Above this moisture value (a(w) = 0.78 and 0.86 for green and roasted coffee, respectively), water determined a decrease of bean hardness and a further decrease of the elastic modulus.
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Affiliation(s)
- Pietro Rocculi
- Department of Food Science, Alma Mater Studiorum, University of Bologna, Cesena, Italy
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