Chlorogenic acid in raw materials for the production of chicory coffee

The effect of the chemical composition on the sensory characterization of Ecuadorian coffee

The study aims to test if Ecuadorean coffee's symbolic and material contents agree with the instrumental analysis and grading protocols. We studied the relationship between the chemical composition and the organoleptic characteristics of eight non-specialty and six specialty coffee samples. Firstly, the study addresses the grading following the Specialty Coffee American Association (SCAA) method. The second stage focuses on the qualitative composition of the coffee brews employing GC-MS and caffeine concentrations using HPLC. Then, we employed statistical tools such as Cohen's concordance coefficients, dissimilarity dendrograms, and linear correlations between the chemical compounds in the beverage and the attributes' scores. The grading panel consisted of 6 semi-trained-testers who would assess if the primary cultural capital can provide a criterion to identify specialty coffee. The variety of compounds allowed the evaluators to distinguish between commercial and specialty coffees. However, the composition analysis identified molecules that would imply greater gradation in the tasting, a prevision that was not reflected in the results. Finally, we confirmed that basic training could create cultural capital to distinguish non-specialties from specialty coffees through their chemistry and organoleptic attributes.

Profiling of contemporary beer styles using liquid chromatography quadrupole time-of-flight mass spectrometry, multivariate analysis, and machine learning techniques

Although all beer is brewed using the same four classes of ingredients, contemporary beer styles show wide variation in flavor and color, suggesting differences in their chemical profiles. A selection of 32 beers covering five styles (India pale ale, blonde, stout, wheat, and sour) were investigated to determine chemical features, which discriminate between popular beer styles. The beers were analyzed in an untargeted fashion using liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF-MS). The separation and detection method were tuned to include compounds from important beer components, namely iso-α-acids and phenolic compounds. Due to the sheer number of unknown compounds in beer, multivariate analysis and machine learning techniques were used to pinpoint some of the compounds most influential in distinguishing beer styles. It was determined that while many phenols and iso-α-acids were present in the beers, they were not the compounds most responsible for the variations between styles. However, it was possible to discriminate each beer style using multivariate analysis. Principal component analysis (PCA) was able to separate and cluster the individual beer samples by style. A combination of statistical tools were used to predict formulas for some of the most influential metabolites from each style. Machine learning models accurately classified patterns in the five beer styles, indicating that they can be precisely distinguished by their nonvolatile chemical profile.

Target profiling of beer styles by their iso-α-acid and phenolic content using liquid chromatography-quadrupole time-of-flight-mass spectrometry

Beer styles show wide variation in color, flavor, and clarity, due to differences in their chemical content. Some of the major flavor compounds in beer are isomerized alpha acids and phenolic compounds. These were investigated as potentially discerning features between beer styles. A selection of 32 American beers covering five styles was analyzed using liquid chromatography quadrupole time-of-flight mass spectrometry, which resulted in high mass accuracy chromatograms of the studied analytes. Distinctions between the presence or relative concentrations of certain compounds were observed and related back to brewing ingredients and procedures. For example, vanillin was only observed in stout beers due to the use of roasted barley malts for brewing, while chlorogenic acid isomers were found in two sours at relatively high concentrations (189 and 34 mg/L) because of the fruits used to flavor the beers. Distinctions were further confirmed using multivariate analysis techniques, which separated three of the five beer styles (India pale ales, stouts, and sours).

Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions

Chlorogenic acids (CGAs), a group of hydroxycinnamates, are generally abundant in everyday foods and beverages, most prominently in certain coffee drinks. Among them, the chlorogenic acid (CGA), also termed as 5-O-caffeoylquinic acid (5-CQA), is one of the most abundant, highly functional polyphenolic compounds in the human diet. The evidence of its health benefits obtained from clinical studies, as well as basic research, indicates an inverse correlation between 5-CQA consumption and a lower risk of metabolic syndromes and chronic diseases. This review focuses on the beneficial properties for health and mechanisms of action of 5-CQA, starting with its history, isomers, dietary sources, processing effects, preparation methods, pharmacological safety evaluation, and bioavailability. It also provides the possible molecular mechanistic bases to explain the health beneficial effects of 5-CQA including neuroprotective, cardiovascular protective, gastrointestinal protective, renoprotective, hepatoprotective, glucose and lipid metabolism regulatory, and anticarcinogenic effects. The information summarized here could aid in the basic and clinical research on 5-CQA as a natural dietary additive, potential drug candidate, as well as a natural health promoter.

Bioactivity of selected materials for coffee substitute

Epidemiological studies have suggested that coffee consumption is negatively correlated with the incidence of Parkinson's disease. Coffee contains relatively high levels of β-carbolines, which have been ascribed neuroactive effects in humans however the positive or negative effect has not been confirmed yet. Two ingredients with applications as coffee substitutes-chicory, which is traditionally used in this way, and artichoke-were considered in this study both from the neuroactive point of view but also in relation to the other bioactive compounds that result from their thermal processing. These thermal products are of concern because of their possible toxic properties. The estimated concentration of β-carbolines was high in both materials (1.8 μg/g and 2.5 μg/g harman and 2.9 μg/g and 3.1 μg/g norharman in chicory and artichoke, respectively). Artichoke had more β-carbolines than chicory, and also more all the toxic compounds examined here-acrylamide, carboxymethyllysine, and furans, which were detected in significantly higher concentrations in artichoke, particularly acrylamide. Chicory and artichoke also contain phenolic compounds that possess high antioxidant activity, on a similar level. Artichoke, a new proposed ingredient in coffee substitutes, appears to be a richer source of β-carbolines than the traditionally chicory. Both materials contained high level of undesirable components, such as furan and its derivatives, carboxymethyllysine and particularly acrylamide, much higher in artichoke.

Antioxidant properties of coffee substitutes rich in polyphenols and minerals

The analysis of general content of polyphenols, minerals and antioxidant activity of infusions from selected coffee substitutes is presented. The obtained results showed that the coffee infusions prepared from acorns exhibit the highest radical scavenging capacities for DPPH (EC₅₀ = 0.063-0.066 mg_d.w./mL), ABTS (EC₅₀ = 0.021-0.029 mg_d.w./mL), OH(EC₅₀ = 2.050-2.378 mg_d.w./mL) as well as the highest ability to Fe³⁺ reduction (FRAP) (∼1.1 mmolFe/g_d.w). These coffee substitutes also contain the greatest values of polyphenols (45-50 mgGA/g_d.w). Analyzed coffee substitutes differ in both quality and quantity of polyphenols, but all tested coffees contain gallic and chlorogenic acids. The most of phenolic compounds was found in herbal-cereal coffee substitute. The quantitative results and PCA analysis indicated a good correlation between the antioxidant activity and total polyphenols, flavonoids and gallic acid content. Using the obtained data on the composition and antioxidant properties of extracts the cluster analysis (CA) was performed to distinguish similar or close types of coffee.

Antioxidant activity and free radicals of roasted herbal materials

Introduction: Novel raw materials are being constantly searched for chicory coffee, which thanks to their specific composition can influence human health, thus promoting properties and of course the attractive aroma. Prior to their addition herbs – sea buckthorn (Hippophaë rhamnoides L.), rowanberry (Sorbus aucuparia L.), lovage roots (Levisticum officinale Koch) and dandelion (Taraxacum officinale coll.) – are roasted, which may change their antioxidant properties and generate free radicals with pro-oxidative properties.

Objective: The characteristic of antioxidant activity of roasted herbal raw materials (sea buckthorn fruits, rowanberry, lovage roots and dandelion roots) for the production of chicory coffee and to determine the level of free radicals formed under the influence of roasting.

Methods: Total phenolic contents were determined before and after the roasting process using the Folin-Ciocalteu phenol reagent and antioxidant activity by ABTS and DPPH assays. Free radicals were examined using electron paramagnetic resonance (EPR) spectroscopy.

Results: The roasted materials were good sources of bioactive compounds, estimated at the total phenolic levels from 23.9 to 38.8 mg GAE/g. The highest antioxidant activity by ABTS and DPPH at 109.6 and 71.0 mg Tx/g was determined in roasted sea buckthorn. Free radicals were present in both the raw and roasted herbal materials. Roasted materials were characterised by markedly higher free radical concentrations when compared with the corresponding samples. The lowest free radical concentrations were recorded for roasted sea buckthorn fruits (0.031 × 1015 spin/g).

Conclusion: Despite a high content of compounds with potent antioxidant activity, free radicals were present in novel roasted herbal materials. The formation of both antioxidant molecules and free radicals during the roasting process demonstrates that the two processes were not inversely related.

Bioactive β-carbolines norharman and harman in traditional and novel raw materials for chicory coffee

The β-carboline compounds norharman and harman exhibit neuroactive activity in the human body. Chicory coffee has proved to be a source of β-carboline compounds. This study assessed the norharman and harman contents of traditional and novel raw materials for the production of chicory coffee, as well as in samples of chicory coffee with novel additives. The highest content of the β-carbolines among the traditional raw materials was recorded in roasted sugar beet (2.26 μg/g), while roasting the chicory caused a 25-fold increase in the content of norharman in this raw material (from 0.05 to 1.25 μg/g). In novel raw materials not subjected to the action of high temperature, β-carboline was not detected. Among the roasted novel raw materials, the highest contents of harman and norharman were found in artichokes. High harman levels were also recorded in roasted chokeberry.