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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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2
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Ali A, Zahid HF, Cottrell JJ, Dunshea FR. A Comparative Study for Nutritional and Phytochemical Profiling of Coffea arabica (C. arabica) from Different Origins and Their Antioxidant Potential and Molecular Docking. Molecules 2022; 27:molecules27165126. [PMID: 36014363 PMCID: PMC9416486 DOI: 10.3390/molecules27165126] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/08/2022] [Accepted: 08/08/2022] [Indexed: 11/23/2022] Open
Abstract
Coffee is the most widely used beverage globally and contains many bioactive compounds, including phenolic compounds, alkaloids, triterpenes, organic acids, amino acids, hormones, and fatty acids. The main objective of this study was the comparative profiling of Australian, Colombian, Ethiopian, and Peruvian C. arabica using LC-ESI-QTOF-MS/MS. In this study, we tentatively identified 136 bioactive metabolites, including five (05) organic acids, six (06) alkaloids, three (03) amino acids (l-phenylalanine, l-tyrosine, and l-pyroglutamic acid), two (02) hormones (melatonin and serotonin), two fatty acids, one (01) furopyrans (goniothalenol), one (01) carotenoid (crocetin), three (03) terpenoids, thirty-eight (38) phenolic acids, forty-one (41) flavonoids, five (05) stilbenes, three (03) lignans and twenty-three (23) other polyphenols in C. arabica. The highest TPC value (17.74 ± 0.32 mg GAE/g) was measured in Colombian coffee while the lowest TPC value (10.24 ± 0.73 mg GAE/g) was in Peruvian coffee. Colombian coffee has a higher antioxidant potential than other studied coffee samples. A total of nineteen phenolic metabolites were mapped through LC-MS/MS. Quinic acid derivatives were quantified in higher concentrations than other metabolites. Furthermore, molecular docking predicted that chlorogenic acid is a main bioactive compound that contributes to anti-Alzheimer and anti-diabetic activities of C. arabica. The obtained results indicate that C. arabica contains a vast number of bioactive compounds which have potential health benefits. Furthermore, research could be conducted to validate the effect of these metabolites on the flavor profile of coffee beverages.
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Affiliation(s)
- Akhtar Ali
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne Australia, Parkville, VIC 3010, Australia
| | - Hafza Fasiha Zahid
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne Australia, Parkville, VIC 3010, Australia
| | - Jeremy J. Cottrell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne Australia, Parkville, VIC 3010, Australia
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne Australia, Parkville, VIC 3010, Australia
- Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
- Correspondence:
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3
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Liao T, Cao J, Yang Z, Cheng J, Lu J. Leaf and Flower Extracts of Six Michelia L.: Polyphenolic Composition, Antioxidant, Antibacterial Activities and in Vitro Inhibition of α-Amylase and α-Glucosidase. Chem Biodivers 2022; 19:e202100894. [PMID: 34994077 DOI: 10.1002/cbdv.202100894] [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: 11/12/2021] [Accepted: 01/05/2022] [Indexed: 11/08/2022]
Abstract
Methanolic extracts of the leaf and flower of Michelia L., an evergreen aromatic genus widely used in landscaping, industry and medicine of various countries, were analyzed. The UPLC-ESI-MS/MS analysis led to the identification of 28 polyphenols from six Michelia species that widely distributed and cultivated in southern China, among which quinic acid and chlorogenic acid were the main components. The flower extract of Michelia maudiae had the most abundant polyphenols content, as well as high contents of total phenolic (117.31 ± 7.26 mg GAE/g DW) and total flavonoid (251.60 ± 15.56 mg CE/g DW). Meanwhile, it also showed outstanding performance in three antioxidant indexes of DPPH, ABTS and FRAP. The leaf extracts of Michelia chapensis and Michelia floribunda exhibited excellent inhibition against four pathogenic bacteria. Moreover, certain inhibitory activities were displayed by Michelia macclurei extracts against α-amylase and α-glucosidase This study explored the biological activities of six Michelia species, and provided reference for variety selection with the aim of designing novel phyto-pharmaceuticals.
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Affiliation(s)
- Tianzhu Liao
- Central South University of Forestry and Technology, College of Forestry, Shaoshan South Road, No.498, 410004, Changsha, CHINA
| | - Jiwu Cao
- Central South University of Forestry and Technology, College of Forestry, Shaoshan South Road, No.498, 410004, Changsha, CHINA
| | - Zhenyu Yang
- Central South University of Forestry and Technology, College of Food Science and Engineering, Shaoshan South Road, No.498, 410004, Changsha, CHINA
| | - Jing Cheng
- Technology Center of Changsha Customs, Hunan Key Laboratory of Food Safety Science & Technology, Xiangfu Central Road, No.188, Changha, CHINA
| | - Jun Lu
- Central South University of Forestry and Technology, College of Food Science and Engineering, Shaoshan South Road, No.498, 410004, Changsha, CHINA
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4
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Yeager SE, Batali ME, Guinard JX, Ristenpart WD. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Crit Rev Food Sci Nutr 2021; 63:1010-1036. [PMID: 34553656 DOI: 10.1080/10408398.2021.1957767] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that contribute to overall sensory properties. Large variations in preparation and measurement methodology across the literature complicate interpretation of general trends. Here, we perform a systematic review and meta-analysis of the published literature to elucidate the concentrations of OAs and CGAs in both Coffea arabica (arabica) and Coffea canephora (robusta), for both green coffee and roasted coffee at multiple roast levels. A total of 129 publications were found to report acid concentration measurements, yielding 8,634 distinct data points. Analysis of the full data set reveals several trends. First, roasted robusta has considerably more acidic compounds than arabica with 2 to 5 times as much total OAs, and much larger amounts of formic and acetic acid. As for CGAs, in both arabica and robusta 5-CQA is the major component, and progressive roasting decreases the concentration of all CGAs. The total amount of CGA present was more dependent on roast level than the type of coffee (arabica vs. robusta). Overall, this meta-analysis suggests that the increases in certain OAs with roast level might play more of a role in the sensory profile of dark roast coffees than previously suspected.
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Affiliation(s)
- Sara E Yeager
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - Mackenzie E Batali
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - Jean-Xavier Guinard
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - William D Ristenpart
- UC Davis Coffee Center, University of California Davis, Davis, California, USA.,Department of Chemical Engineering, University of California Davis, Davis, California, USA
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Sapio L, Salzillo A, Illiano M, Ragone A, Spina A, Chiosi E, Pacifico S, Catauro M, Naviglio S. Chlorogenic acid activates ERK1/2 and inhibits proliferation of osteosarcoma cells. J Cell Physiol 2019; 235:3741-3752. [PMID: 31602671 DOI: 10.1002/jcp.29269] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Accepted: 09/27/2019] [Indexed: 12/14/2022]
Abstract
Osteosarcoma (OS) is a very aggressive metastatic pediatric and adolescent tumor. Due to its recurrent development of chemotherapy resistance, clinical outcome for OS patients remains poor. Therefore, discovering more effective anticancer agents is needed. Chlorogenic acid (CGA) is a phenolic compound contained in plant-related products that modulates many cellular functions and inhibits cell proliferation in several cancer types. However, few evidence is available in OS. Here, we investigate the effects of CGA in U2OS, Saos-2, and MG-63 OS cells. By multiple approaches, we demonstrate that CGA acts as anticancer molecule affecting the cell cycle and provoking cell growth inhibition mainly by apoptosis induction. We also provide evidence that CGA strongly activates extracellular-signal-regulated kinase1/2 (ERK1/2). Strikingly, ERK1/2 inhibitor PD98059 sensitizes the cells to CGA. Altogether, our data enforce the evidence of the anticancer activity mediated by CGA and provide the rationale for the development of innovative therapeutic strategies in OS cure.
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Affiliation(s)
- Luigi Sapio
- Department of Precision Medicine, University of Campania "Luigi Vanvitelli", Naples, Italy
| | - Alessia Salzillo
- Department of Precision Medicine, University of Campania "Luigi Vanvitelli", Naples, Italy
| | - Michela Illiano
- Department of Precision Medicine, University of Campania "Luigi Vanvitelli", Naples, Italy
| | - Angela Ragone
- Department of Precision Medicine, University of Campania "Luigi Vanvitelli", Naples, Italy
| | - Annamaria Spina
- Department of Precision Medicine, University of Campania "Luigi Vanvitelli", Naples, Italy
| | - Emilio Chiosi
- Department of Precision Medicine, University of Campania "Luigi Vanvitelli", Naples, Italy
| | - Severina Pacifico
- Department Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", Caserta, Italy
| | - Michelina Catauro
- Department of Engineering, University of Campania "Luigi Vanvitelli", Aversa, Italy
| | - Silvio Naviglio
- Department of Precision Medicine, University of Campania "Luigi Vanvitelli", Naples, Italy
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6
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Alongi M, Calligaris S, Anese M. Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.057] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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7
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Yoshida M, Kojima H, Uda A, Haraguchi T, Ozeki M, Kawasaki I, Yamamoto K, Yano I, Hirai M, Uchida T. Bitterness-Masking Effects of Different Beverages on Zopiclone and Eszopiclone Tablets. Chem Pharm Bull (Tokyo) 2019; 67:404-409. [DOI: 10.1248/cpb.c18-00502] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Miyako Yoshida
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | - Honami Kojima
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | - Atsushi Uda
- Department of Pharmacy, Kobe University Hospital
| | | | - Minoru Ozeki
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | - Ikuo Kawasaki
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | | | - Ikuko Yano
- Department of Pharmacy, Kobe University Hospital
| | - Midori Hirai
- Division of Pharmacokinetics, Kobe University Graduate School of Medicine
| | - Takahiro Uchida
- School of Pharmaceutical Sciences, Mukogawa Women’s University
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8
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Colombo R, Papetti A. An outlook on the role of decaffeinated coffee in neurodegenerative diseases. Crit Rev Food Sci Nutr 2019; 60:760-779. [DOI: 10.1080/10408398.2018.1550384] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, Pavia, Italy
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9
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Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers. Food Res Int 2018; 105:913-919. [DOI: 10.1016/j.foodres.2017.12.019] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Revised: 12/07/2017] [Accepted: 12/08/2017] [Indexed: 11/24/2022]
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10
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Shiraishi S, Haraguchi T, Nakamura S, Kojima H, Kawasaki I, Yoshida M, Uchida T. Suppression in Bitterness Intensity of Bitter Basic Drug by Chlorogenic Acid. Chem Pharm Bull (Tokyo) 2017; 65:151-156. [DOI: 10.1248/cpb.c16-00670] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Saki Nakamura
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | - Honami Kojima
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | - Ikuo Kawasaki
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | - Miyako Yoshida
- School of Pharmaceutical Sciences, Mukogawa Women’s University
| | - Takahiro Uchida
- School of Pharmaceutical Sciences, Mukogawa Women’s University
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