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Meng MJ, Huang J, Tsou YK, Pan YB, Chiu CT, Lin YT, Le PH. Diet and the risk of inflammatory bowel disease: A retrospective cohort study in Taiwan. J Formos Med Assoc 2024:S0929-6646(24)00280-8. [PMID: 38851916 DOI: 10.1016/j.jfma.2024.06.004] [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: 02/27/2024] [Revised: 04/25/2024] [Accepted: 06/05/2024] [Indexed: 06/10/2024] Open
Abstract
BACKGROUND/PURPOSE The incidence of inflammatory bowel disease (IBD) rapidly increases in Asia, and western dietary pattern is suspected to be the major risk factor. Despite this, there has been a lack of studies analyzing the relationship between dietary patterns and IBD in Taiwan. This study examines the dietary habits of Taiwanese individuals with and without IBD to inform clinical dietary recommendations for IBD patients. METHODS We collected baseline characteristics and dietary habits from both IBD patients and healthy controls from February and August 2022 in Chang Gung memorial hospital using a structured and validated food frequency questionnaire. The dietary habits of IBD patients in this study were focused on the six months leading up to their IBD diagnosis. RESULTS Our study recruited 98 IBD patients and 184 healthy controls. In demographic characteristics, cigarette smoking is more common in IBD group. Besides, distinct dietary patterns were observed between groups. The healthy controls demonstrated a higher consumption of whole foods and antioxidants. By contrast, the IBD group consumed more western-style foods but the difference didn't reach statistical significance. CONCLUSION Our study found that healthy controls in Taiwan embraced a dietary pattern rich in whole foods that may prevent IBD or reduce IBD disease activity. Nonetheless, a larger sample size is needed to further provide valuable dietary guidance for general population in Taiwan for IBD prevention or for patients with IBD for disease activity control.
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Affiliation(s)
- Ming Jung Meng
- Department of Gastroenterology and Hepatology, Chang Gung Memorial Hospital, Linkou, 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan
| | - Jyun Huang
- Department of Clinical Nutrition Therapy, Chang Gung Memorial Hospital, Linkou, 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan; Chang Gung Inflammatory Bowel Disease Center, Linkou, 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan
| | - Yung Kuan Tsou
- Department of Gastroenterology and Hepatology, Chang Gung Memorial Hospital, Linkou, 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan
| | - Yu Bin Pan
- Biostatistical Section, Clinical Trial Center, Chang Gung Memorial Hospital, Linkou, 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan
| | - Cheng Tang Chiu
- Department of Gastroenterology and Hepatology, Chang Gung Memorial Hospital, Linkou, 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan; Taiwan Association of the Study of Intestinal Disease (TASID), 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan; Chang Gung Inflammatory Bowel Disease Center, Linkou, 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan; Chang Gung Microbiota Therapy Center, Linkou, 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan
| | - Yan Ting Lin
- Department of Gastroenterology and Hepatology, Chang Gung Memorial Hospital, Linkou, 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan
| | - Puo Hsien Le
- Department of Gastroenterology and Hepatology, Chang Gung Memorial Hospital, Linkou, 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan; Taiwan Association of the Study of Intestinal Disease (TASID), 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan; Chang Gung Inflammatory Bowel Disease Center, Linkou, 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan; Chang Gung Microbiota Therapy Center, Linkou, 5, Fu-Hsin Street, Guei-Shan District, Taoyuan City, 33305, Taiwan.
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Zhao H, Wang S, Han Y, Yao M, Zhang Y, Zeng X. Coffee consumption might be associated with lower potential risk and severity of metabolic syndrome: national health and nutrition examination survey 2003-2018. Eur J Nutr 2024:10.1007/s00394-024-03367-1. [PMID: 38703226 DOI: 10.1007/s00394-024-03367-1] [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: 07/09/2023] [Accepted: 03/04/2024] [Indexed: 05/06/2024]
Abstract
BACKGROUND Metabolic syndrome (MetS) is a clinical syndrome characterized by multiple metabolic disorders and is a serious global health problem. The coffee effect, acting as one of the most prevalent beverages on metabolic syndrome, is debatable. METHODS We included patients from the National Health and Nutrition Examination Survey 2003-2018 and used a comprehensive evaluation called the MetS z-score to assess the severity of metabolic syndrome. The relationship between coffee, decaffeinated coffee, tea, and MetS z-scores was explored using a weighted linear regression. We also divided the participants into metabolic and non-metabolic syndrome groups according to the NCEP/ATP III criteria for the subgroup analysis. RESULTS A total of 14,504 participants were included in this study. The results demonstrated that drinking more than three cups of coffee daily was significantly linked to lower MetS z-scores (p < 0.001). Daily coffee consumption was also associated with lower BMI (p = 0.02), systolic blood pressure (p < 0.001), Homeostatic Model Assessment for Insulin Resistance (p < 0.001), and triglycerides (p < 0.001), while it was positively correlated with HDL-C (p = 0.001). Participants who consumed more than three cups of coffee daily had a lower MetS z-score in the MetS (p < 0.001) and non-MetS (p = 0.04) groups. CONCLUSION This research indicates that coffee consumption is linked to MetS severity. However, decaffeinated coffee and tea intake were unrelated to MetS severity.
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Affiliation(s)
- He Zhao
- Department of Family Medicine, Division of General Internal Medicine, Department of Medicine, Peking Union Medical College Hospital, State Key Laboratory of Complex Severe and Rare Diseases, Chinese Academy of Medical Sciences, Peking Union Medical College Hospital, Beijing, 100730, China
| | - Shuolin Wang
- Department of Family Medicine, Division of General Internal Medicine, Department of Medicine, Peking Union Medical College Hospital, State Key Laboratory of Complex Severe and Rare Diseases, Chinese Academy of Medical Sciences, Peking Union Medical College Hospital, Beijing, 100730, China
| | - Yingdong Han
- Department of Family Medicine, Division of General Internal Medicine, Department of Medicine, Peking Union Medical College Hospital, State Key Laboratory of Complex Severe and Rare Diseases, Chinese Academy of Medical Sciences, Peking Union Medical College Hospital, Beijing, 100730, China
| | - Menghui Yao
- Department of Family Medicine, Division of General Internal Medicine, Department of Medicine, Peking Union Medical College Hospital, State Key Laboratory of Complex Severe and Rare Diseases, Chinese Academy of Medical Sciences, Peking Union Medical College Hospital, Beijing, 100730, China
| | - Yun Zhang
- Department of Family Medicine, Division of General Internal Medicine, Department of Medicine, Peking Union Medical College Hospital, State Key Laboratory of Complex Severe and Rare Diseases, Chinese Academy of Medical Sciences, Peking Union Medical College Hospital, Beijing, 100730, China.
| | - Xuejun Zeng
- Department of Family Medicine, Division of General Internal Medicine, Department of Medicine, Peking Union Medical College Hospital, State Key Laboratory of Complex Severe and Rare Diseases, Chinese Academy of Medical Sciences, Peking Union Medical College Hospital, Beijing, 100730, China.
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McAllister MJ, Martaindale MH, Dillard CC, Gonzalez DE. Stress response to virtual reality based active shooter training: Impact of caffeine consumption. Psychoneuroendocrinology 2024; 161:106923. [PMID: 38142605 DOI: 10.1016/j.psyneuen.2023.106923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 11/30/2023] [Accepted: 12/05/2023] [Indexed: 12/26/2023]
Abstract
Participation in a virtual reality based active shooter training drill (VR-ASD) has been shown to increase biomarkers of stress; however, the impact of caffeine consumption on this response has not been studied. Caffeine ingestion has been shown to have favorable effects on physical and cognitive performance among athletic and tactical occupations alike. This study examined the impact of caffeine ingestion on subjective and physiological markers of stress in response to a mental stress task (MST) which involved participation in a VR-ASD and cognitive challenge consisting of mental arithmetic and a Stroop challenge. Fifty-three subjects were randomly assigned either caffeine (n = 26) or placebo (n = 27) prior to being exposed to the MST. Saliva samples, heart rate (HR), and state-anxiety inventory (SAI) scales, were collected before and after exposure to the MST. Saliva was analyzed for α-amylase (sAA), secretory IgA (SIgA), and cortisol (sCORT) concentrations. The MST resulted in significant increases in sAA, SIgA, HR, and SAI. Immediately post MST, sAA concentrations were significantly higher following the caffeine treatment compared to placebo. These data demonstrate that caffeine consumption results in significantly greater sAA concentrations post MST. This study was pre-registered as a clinical trial ("Impact of supplements on stress markers": NCT05592561).
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Affiliation(s)
- Matthew J McAllister
- Metabolic & Applied Physiology Laboratory, Department of Health & Human Performance, Texas State University, San Marcos, TX 78666, USA.
| | | | - Courtney C Dillard
- Metabolic & Applied Physiology Laboratory, Department of Health & Human Performance, Texas State University, San Marcos, TX 78666, USA
| | - Drew E Gonzalez
- Department of Kinesiology & Sport Management, Texas A&M University, College Station, TX 77843, USA
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Tanaka K, Okubo H, Miyake Y, Nagata C, Furukawa S, Andoh A, Yokoyama T, Yoshimura N, Mori K, Ninomiya T, Yamamoto Y, Takeshita E, Ikeda Y, Saito M, Ohashi K, Imaeda H, Kakimoto K, Higuchi K, Nunoi H, Mizukami Y, Suzuki S, Hiraoka S, Okada H, Kawasaki K, Higashiyama M, Hokari R, Miura H, Miyake T, Kumagi T, Kato H, Hato N, Sayama K, Hiasa Y. Coffee and caffeine intake reduces risk of ulcerative colitis: a case-control study in Japan. J Gastroenterol Hepatol 2024; 39:512-518. [PMID: 38073066 DOI: 10.1111/jgh.16439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 09/14/2023] [Accepted: 11/14/2023] [Indexed: 03/05/2024]
Abstract
BACKGROUND AND AIM Although diet is one of the potential environmental factors affecting ulcerative colitis (UC), evidence is not sufficient to draw definitive conclusions. This Japanese case-control study examined the association between the consumption of coffee, other caffeine-containing beverages and food, and total caffeine and the risk of UC. METHODS The study involved 384 UC cases and 665 control subjects. Intake of coffee, decaffeinated coffee, black tea, green tea, oolong tea, carbonated soft drinks, and chocolate snacks was measured with a semiquantitative food-frequency questionnaire. Adjustments were made for sex, age, pack-years of smoking, alcohol consumption, history of appendicitis, family history of UC, education level, body mass index, and intake of vitamin C, retinol, and total energy. RESULTS Higher consumption of coffee and carbonated soft drinks was associated with a reduced risk of UC with a significant dose-response relationship (P for trend for coffee and carbonated soft drinks were <0.0001 and 0.01, respectively), whereas higher consumption of chocolate snacks was significantly associated with an increased risk of UC. No association was observed between consumption of decaffeinated coffee, black tea, green tea, or oolong tea and the risk of UC. Total caffeine intake was inversely associated with the risk of UC; the adjusted odds ratio between extreme quartiles was 0.44 (95% confidence interval: 0.29-0.67; P for trend <0.0001). CONCLUSIONS We confirmed that intake of coffee and caffeine is also associated with a reduced risk of UC in Japan where people consume relatively low quantities of coffee compared with Western countries.
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Affiliation(s)
- Keiko Tanaka
- Department of Epidemiology and Public Health, Ehime University Graduate School of Medicine, Toon, Japan
| | - Hitomi Okubo
- Department of Epidemiology and Public Health, Ehime University Graduate School of Medicine, Toon, Japan
| | - Yoshihiro Miyake
- Department of Epidemiology and Public Health, Ehime University Graduate School of Medicine, Toon, Japan
| | - Chisato Nagata
- Department of Epidemiology and Preventive Medicine, Gifu University Graduate School of Medicine, Gifu, Japan
| | | | - Akira Andoh
- Department of Medicine, Shiga University of Medical Science, Otsu, Japan
| | - Tetsuji Yokoyama
- Department of Health Promotion, National Institute of Public Health, Saitama, Japan
| | | | - Kenichiro Mori
- Gastroenterology Center, Ehime Prefectural Central Hospital, Matsuyama, Japan
| | - Tomoyuki Ninomiya
- Gastroenterology Center, Ehime Prefectural Central Hospital, Matsuyama, Japan
| | | | - Eiji Takeshita
- Center for Inflammatory Bowel Diseases, Ehime University Hospital, Toon, Japan
| | - Yoshio Ikeda
- Endoscopy Center, Ehime University Hospital, Toon, Japan
| | - Mitsuru Saito
- Department of Gastroenterology, Tokuyama Central Hospital, Yamaguchi, Japan
| | - Katsuhisa Ohashi
- Ohashi Clinic Participate in Gastro-Enterology and Ano-Proctology, Niihama, Japan
| | - Hirotsugu Imaeda
- Department of Medicine, Shiga University of Medical Science, Otsu, Japan
| | - Kazuki Kakimoto
- Second Department of Internal Medicine, Osaka Medical and Pharmaceutical University, Osaka, Japan
| | - Kazuhide Higuchi
- Second Department of Internal Medicine, Osaka Medical and Pharmaceutical University, Osaka, Japan
| | | | - Yuji Mizukami
- Department of Gastroenterology, Matsuyama Shimin Hospital, Matsuyama, Japan
| | | | - Sakiko Hiraoka
- Department of Gastroenterology and Hepatology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama, Japan
| | - Hiroyuki Okada
- Department of Gastroenterology and Hepatology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama, Japan
| | - Keitarou Kawasaki
- Department of Internal Medicine and Gastroenterology, Saiseikai Imabari Hospital, Imabari, Japan
| | - Masaaki Higashiyama
- Division of Gastroenterology and Hepatology, Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Ryota Hokari
- Division of Gastroenterology and Hepatology, Department of Internal Medicine, National Defense Medical College, Saitama, Japan
| | - Hiromasa Miura
- Department of Bone and Joint Surgery, Ehime University Graduate School of Medicine, Toon, Japan
| | - Teruki Miyake
- Department of Gastroenterology and Metabology, Ehime University Graduate School of Medicine, Toon, Japan
| | - Teru Kumagi
- Postgraduate Clinical Training Center, Ehime University Hospital, Toon, Japan
| | | | - Naohito Hato
- Department of Otolaryngology, Head and Neck Surgery, Ehime University Graduate School of Medicine, Toon, Japan
| | - Koji Sayama
- Department of Dermatology, Ehime University Graduate School of Medicine, Toon, Japan
| | - Yoichi Hiasa
- Department of Gastroenterology and Metabology, Ehime University Graduate School of Medicine, Toon, Japan
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Halagarda M, Obrok P. Influence of Post-Harvest Processing on Functional Properties of Coffee ( Coffea arabica L.). Molecules 2023; 28:7386. [PMID: 37959805 PMCID: PMC10650074 DOI: 10.3390/molecules28217386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/25/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
Coffee is one of the most popular beverages worldwide, valued for its sensory properties as well as for its psychoactive effects that are associated with caffeine content. Nevertheless, coffee also contains antioxidant substances. Therefore, it can be considered a functional beverage. The aim of this study is to evaluate the influence of four selected post-harvest coffee fruit treatments (natural, full washed, washed-extended fermentation, and anaerobic) on the antioxidant and psychoactive properties of Arabica coffee. Additionally, the impact of coffee processing on the selected quality parameters was checked. For this purpose, results for caffeine content, total phenolic content (TPC), DPPH assay, pH, titratable acidity, and water content were determined. The results show that natural and anaerobic processing allow the highest caffeine concentration to be retained. The selection of the processing method does not have a significant influence on the TPC or antiradical activity of coffee. The identified differences concerning water content and pH along with lack of significant discrepancies in titratable acidity may have an influence on the sensory profile of coffee.
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Affiliation(s)
- Michał Halagarda
- Department of Food Product Quality, Krakow University of Economics, Ul. Sienkiewicza 5, 30-033 Krakow, Poland
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6
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Gu P, Pu B, Liu T, Yue D, Xin Q, Li HS, Yang BL, Ke DZ, Zheng XH, Zeng ZP, Zhang ZQ. Appraising causal risk and protective factors for rheumatoid arthritis. Bone Joint Res 2023; 12:601-614. [PMID: 37732818 PMCID: PMC10512867 DOI: 10.1302/2046-3758.129.bjr-2023-0118.r1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 09/22/2023] Open
Abstract
Aims Mendelian randomization (MR) is considered to overcome the bias of observational studies, but there is no current meta-analysis of MR studies on rheumatoid arthritis (RA). The purpose of this study was to summarize the relationship between potential pathogenic factors and RA risk based on existing MR studies. Methods PubMed, Web of Science, and Embase were searched for MR studies on influencing factors in relation to RA up to October 2022. Meta-analyses of MR studies assessing correlations between various potential pathogenic factors and RA were conducted. Random-effect and fixed-effect models were used to synthesize the odds ratios of various pathogenic factors and RA. The quality of the study was assessed using the Strengthening the Reporting of Observational Studies in Epidemiology using Mendelian Randomization (STROBE-MR) guidelines. Results A total of 517 potentially relevant articles were screened, 35 studies were included in the systematic review, and 19 studies were eligible to be included in the meta-analysis. Pooled estimates of 19 included studies (causality between 15 different risk factors and RA) revealed that obesity, smoking, coffee intake, lower education attainment, and Graves' disease (GD) were related to the increased risk of RA. In contrast, the causality contribution from serum mineral levels (calcium, iron, copper, zinc, magnesium, selenium), alcohol intake, and chronic periodontitis to RA is not significant. Conclusion Obesity, smoking, education attainment, and GD have real causal effects on the occurrence and development of RA. These results may provide insights into the genetic susceptibility and potential biological pathways of RA.
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Affiliation(s)
- Peng Gu
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Bin Pu
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Teng Liu
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Dan Yue
- Southwest Medical University, Luzhou, China
| | - Qiao Xin
- Jiangxi University of Chinese Medicine, Nanchang, China
| | - Hai-Shan Li
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Bai-Lin Yang
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Dao-Ze Ke
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Xiao-Hui Zheng
- The First Affiliated Hospital, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Zhan-Peng Zeng
- The First Affiliated Hospital, Guangzhou University of Chinese Medicine, Guangzhou, China
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Abdissa ZK, Tola YB, Taye AH, Mohammed HH. Harmonizing Drying Time, Layer Thickness, and Drier Zones for Drying Kinetics: Quality and Safety of Solar Tunnel-Dried Wet-Processed Parchment Coffee ( Coffea arabica L.). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:6677592. [PMID: 37795076 PMCID: PMC10547575 DOI: 10.1155/2023/6677592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 07/17/2023] [Accepted: 07/27/2023] [Indexed: 10/06/2023]
Abstract
Tunnel solar dryer is the recently used drying method for better quality and safety of parchment coffee. However, the higher variation of drying temperature and RH along the long tunnel solar dryer results in a heterogeneous environment in the tunnel, which could make parchment coffee dried at different times or with different moisture contents. This study is aimed at investigating the effect of solar tunnel dryer zones at different zones of the dryer, divided into three zones from the inlet to the exit side of the drier and drying layer thicknesses on the drying time, drying kinetics, physicochemical, sensory, and fungal growth loads of parchment coffee. Furthermore, seven mathematical models were evaluated to select the best-fitting model for a specific zone to predict drying time. Results showed that dryer zones significantly (p < 0.05) interacted with layer thickness for most of the measured parameters except titratable acidity and sensory properties. The dryer zone, coupled with the reduction in drying layer thickness, caused an increase in effective diffusivity and moisture removal rate and reduced drying time. The drying time to reach constant moisture content varied from 14 to 17 hours. Overall raw bean, cup, and total quality varied from 36.3 to 37, 48 to 51, and 84.3 to 87.3%, respectively. Values for physicochemical parameters ranged from 5.3 to 6.9 (pH), 2.1 to 2.6% (titratable acidity), 2.3 to 4.3°Brix TSS, 10.9 to 15.2% (ether extract), 39.2 to 53.5GAE/g (total phenolic content), and 38.5 to 59.2 (DPPH scavenging capacity). The fungal infection percentage at the end of drying varied from 4 to 93.3%, which could be associated with potential mycotoxin formation if recommended conditions were not maintained. In general, for better quality, similar drying times, and a lesser fungal load, it is recommended to use 4, 5, and 6 cm layer thickness in zones one, two, and three, respectively. The drying kinetics of parchment coffee in different dryer zones with different drying layer thicknesses showed variation. Zone one at 2 and 4 cm layer thicknesses is best described by the Verma model. Four- and six-centimetre layer thicknesses in zones 2 and 3 are best described by the modified Midilli model.
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Affiliation(s)
- Zenaba Kadir Abdissa
- Jimma University College of Agriculture and Veterinary Medicine, Department of Postharvest Management, P.O. BOX 307, Ethiopia
| | - Yetenayet B. Tola
- Jimma University College of Agriculture and Veterinary Medicine, Department of Postharvest Management, P.O. BOX 307, Ethiopia
| | - Addisalem Hailu Taye
- Jimma University College of Agriculture and Veterinary Medicine, Department of Postharvest Management, P.O. BOX 307, Ethiopia
| | - Hayat Hassen Mohammed
- Jimma University College of Agriculture and Veterinary Medicine, Department of Postharvest Management, P.O. BOX 307, Ethiopia
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Morais SL, Rede D, Ramalhosa MJ, Correia M, Santos M, Delerue-Matos C, Moreira MM, Soares C, Barroso MF. Assessment of the Antioxidant Capacity of Commercial Coffee Using Conventional Optical and Chromatographic Methods and an Innovative Electrochemical DNA-Based Biosensor. BIOSENSORS 2023; 13:840. [PMID: 37754074 PMCID: PMC10526474 DOI: 10.3390/bios13090840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/11/2023] [Accepted: 08/20/2023] [Indexed: 09/28/2023]
Abstract
As one of the most popular beverages in the world, coffee is a rich source of non-enzymatic bioactive compounds with antioxidant capacity. In this study, twelve commercial coffee beverages found in local Portuguese markets were assessed to determine their total phenolic and flavonoid contents, as well as their antioxidant capacity, by conventional optical procedures, namely, ferric reducing antioxidant power and DPPH-radical scavenging assay, and non-conventional procedures such as a homemade DNA-based biosensor against two reactive radicals: HO• and H2O2. The innovative DNA-based biosensor comprised an adenine-rich oligonucleotide adsorbed onto a carbon paste electrode. This method detects the different peak intensities generated by square-wave voltammetry based on the partial damage to the adenine layer adsorbed on the electrode surface by the free radicals in the presence/absence of antioxidants. The DNA-based biosensor against H2O2 presented a higher DNA layer protection compared with HO• in the presence of the reference gallic acid. Additionally, the phenolic profiles of the twelve coffee samples were assessed by HPLC-DAD, and the main contributors to the exhibited antioxidant capacity properties were caffeine, and chlorogenic, protocatechuic, neochlorogenic and gallic acids. The DNA-based sensor used provides reliable and fast measurements of antioxidant capacity, and is also cheap and easy to construct.
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Affiliation(s)
- Stephanie L. Morais
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (S.L.M.); (D.R.); (M.J.R.); (M.C.); (C.D.-M.)
| | - Diana Rede
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (S.L.M.); (D.R.); (M.J.R.); (M.C.); (C.D.-M.)
| | - Maria João Ramalhosa
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (S.L.M.); (D.R.); (M.J.R.); (M.C.); (C.D.-M.)
| | - Manuela Correia
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (S.L.M.); (D.R.); (M.J.R.); (M.C.); (C.D.-M.)
| | - Marlene Santos
- Centro de Investigação em Saúde e Ambiente, Escola Superior de Saúde (CISA|ESS), Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 400, 4200-072 Porto, Portugal;
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (S.L.M.); (D.R.); (M.J.R.); (M.C.); (C.D.-M.)
| | - Manuela M. Moreira
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (S.L.M.); (D.R.); (M.J.R.); (M.C.); (C.D.-M.)
| | - Cristina Soares
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (S.L.M.); (D.R.); (M.J.R.); (M.C.); (C.D.-M.)
| | - Maria Fátima Barroso
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal; (S.L.M.); (D.R.); (M.J.R.); (M.C.); (C.D.-M.)
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Prasad SK, Bhat SS, Koskowska O, Sangta J, Ahmad SF, Nadeem A, Sommano SR. Naringin from Coffee Inhibits Foodborne Aspergillus fumigatus via the NDK Pathway: Evidence from an In Silico Study. Molecules 2023; 28:5189. [PMID: 37446851 DOI: 10.3390/molecules28135189] [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: 05/24/2023] [Revised: 06/28/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
In the tropics, coffee has been one of the most extensively cultivated economic crops, especially Arabica coffee (Coffea arabica L.). The coffee pulp, which includes phytochemicals with a proven antifungal action, is one of the most insufficiently utilized and neglected byproducts of coffee refining. In the current experiment, we carried out in silico screening of the isolated Arabica coffee phytochemicals for antifungal activity against Aspergillus fumigatus: a foodborne fungus of great public health importance. As determined by the molecular docking interactions of the library compounds indicated, the best interactions were found to occur between the nucleoside-diphosphate kinase protein 6XP7 and the test molecules Naringin (-6.771 kcal/mol), followed by Epigallocatechin gallate (-5.687 kcal/mol). Therefore, Naringin was opted for further validation with molecular dynamic simulations. The ligand-protein complex RMSD indicated a fairly stable Naringin-NDK ligand-protein complex throughout the simulation period (2-16 Å). In ADME and gastrointestinal absorbability testing, Naringin was observed to be orally bioavailable, with very low intestinal absorption and a bioavailability score of 0.17. This was further supported by the boiled egg analysis data, which clearly indicated that the GI absorption of the Naringin molecule was obscure. We found that naringin could be harmful only when swallowed at a median lethal dose between 2000 and 5000 mg/kg. In accordance with these findings, the toxicity prediction reports suggested that Naringin, found especially in citrus fruits and tomatoes, is safe for human consumption after further investigation. Overall, Naringin may be an ideal candidate for developing anti-A. fumigatus treatments and food packaging materials. Thus, this study addresses the simultaneous problems of discarded coffee waste management and antifungal resistance to available medications.
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Affiliation(s)
- Shashanka K Prasad
- Department of Biotechnology and Bioinformatics, JSS Academy of Higher Education and Research, Mysuru 570 015, India
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Smitha S Bhat
- Department of Biotechnology and Bioinformatics, JSS Academy of Higher Education and Research, Mysuru 570 015, India
| | - Olga Koskowska
- Department of Vegetable and Medicinal Plants, Institute of Horticulture Sciences, Warsaw University of Life Sciences-SGGW, 16602-787 Warsaw, Poland
| | - Jiraporn Sangta
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50100, Thailand
- Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sheikh F Ahmad
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Ahmed Nadeem
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50100, Thailand
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
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10
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Vahid F, Wagener L, Leners B, Bohn T. Pro- and Antioxidant Effect of Food Items and Matrices during Simulated In Vitro Digestion. Foods 2023; 12:1719. [PMID: 37107513 PMCID: PMC10137800 DOI: 10.3390/foods12081719] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/07/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
The digestive tract can be considered a bioreactor. High levels of reactive oxygen species (ROS) during digestion may predispose for local and/or systemic oxidative stress and inflammation, e.g., inflammatory bowel diseases. Food items rich in antioxidants may prevent such aggravation. This investigation analyzed pro-and antioxidant patterns of food matrices/items following in vitro digestion. Gastrointestinal digestion reflecting typically consumed quantities was performed on nine food items (orange and tomato juice, soda, coffee, white chocolate, sausage, vitamin C and E, and curcumin) and their combinations (n = 24), using the INFOGEST model. Antioxidant potential was measured by FRAP, DPPH, and ABTS, and pro-oxidant aspects by MDA (malondialdehyde) and peroxide formation. An anti-pro-oxidant score was developed, combining the five assays. Liquid food items showed moderately high antioxidant values, except for coffee and orange juice, which exhibited a high antioxidant potential. Solid matrices, e.g., white chocolate and sausage, showed both high pro-oxidant (up to 22 mg/L MDA) and high antioxidant potential (up to 336 mg/L vitamin C equivalents) at the same time. Individual vitamins (C and E) at physiological levels (achievable from food items) showed a moderate antioxidant potential (<220 mg/L vitamin C equivalents). Overall, both antioxidant and pro-oxidant assays correlated well, with correlation coefficients of up to 0.894. The effects of food combinations were generally additive, i.e., non-synergistic, except for combinations with sausage, where strong quenching effects for MDA were observed, e.g., with orange juice. In conclusion, as especially highlighted by complex matrices demonstrating both pro- and antioxidant potential, only measuring one aspect would result in physiological misinterpretations. Therefore, it is imperative to employ a combination of assays to evaluate both pro- and antioxidant properties of food digesta to ensure physiological relevance.
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Affiliation(s)
| | | | | | - Torsten Bohn
- Nutrition and Health Research Group, Department of Precision Health, Luxembourg Institute of Health, 1 A-B, L-1445 Strassen, Luxembourg
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11
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Nerurkar PV, Yokoyama J, Ichimura K, Kutscher S, Wong J, Bittenbender HC, Deng Y. Medium Roasting and Brewing Methods Differentially Modulate Global Metabolites, Lipids, Biogenic Amines, Minerals, and Antioxidant Capacity of Hawai'i-Grown Coffee ( Coffea arabica). Metabolites 2023; 13:412. [PMID: 36984852 PMCID: PMC10051321 DOI: 10.3390/metabo13030412] [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: 01/06/2023] [Revised: 03/01/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023] Open
Abstract
In the United States, besides the US territory Puerto Rico, Hawai'i is the only state that grows commercial coffee. In Hawai'i, coffee is the second most valuable agricultural commodity. Health benefits associated with moderate coffee consumption, including its antioxidant capacity, have been correlated to its bioactive components. Post-harvest techniques, coffee variety, degree of roasting, and brewing methods significantly impact the metabolites, lipids, minerals, and/or antioxidant capacity of brewed coffees. The goal of our study was to understand the impact of roasting and brewing methods on metabolites, lipids, biogenic amines, minerals, and antioxidant capacity of two Hawai'i-grown coffee (Coffea arabica) varieties, "Kona Typica" and "Yellow Catuai". Our results indicated that both roasting and coffee variety significantly modulated several metabolites, lipids, and biogenic amines of the coffee brews. Furthermore, regardless of coffee variety, the antioxidant capacity of roasted coffee brews was higher in cold brews. Similarly, total minerals were higher in "Kona Typica" cold brews followed by "Yellow Catuai" cold brews. Hawai'i-grown coffees are considered "specialty coffees" since they are grown in unique volcanic soils and tropical microclimates with unique flavors. Our studies indicate that both Hawai'i-grown coffees contain several health-promoting components. However, future studies are warranted to compare Hawai'i-grown coffees with other popular brand coffees and their health benefits in vivo.
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Affiliation(s)
- Pratibha V. Nerurkar
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Jennifer Yokoyama
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Kramer Ichimura
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Shannon Kutscher
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Jamie Wong
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Harry C. Bittenbender
- Department of Tropical Plant and Soil Sciences (TPSS), CTAHR, UHM, Honolulu, HI 96822, USA
| | - Youping Deng
- Bioinformatics Core, Departmentt of Quantitative Health Sciences, University of Hawai‘i Cancer Center (UHCC), John A. Burns School of Medicine (JABSOM), UHM, Honolulu, HI 96813, USA
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12
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The Influence of Antioxidant Plant Extracts on the Oxidation of O/W Emulsions. COSMETICS 2023. [DOI: 10.3390/cosmetics10020040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/26/2023] Open
Abstract
The demand for natural cosmetics has steadily increased in recent years. However, challenges occur especially in quality preservation regarding oxidative spoilage of natural cosmetic products, as the use of synthetic preservatives and antioxidants is limited. Therefore, it is important to find nature-based ingredients to ensure shelf life in natural cosmetic formulations. As a result, potential is seen in the use of plant-based antioxidant extracts. The aim of this work was to determine the suitability of the method combination by measuring the antioxidant activity, oxygen concentration, and volatile oxidation products via gas chromatography (hexanal) for the characterization of the influence of some plant extracts on the oxidative stability of natural cosmetic emulsions. Plant extracts of Riesling (Vitis vinifera) pomace, apple (Malus domestica) pomace, coffee (Coffea arabica) grounds, cocoa (Theobroma cacao) husk, and coffee (Coffea arabica) powder extract were incorporated in stable O/W emulsion formulations, while an emulsion without extract functioned as blank. Afterwards, the emulsions were subjected to 3-month accelerated storage tests with and without light exposure. Their oxygen uptake was investigated, and headspace gas chromatography measurements were performed to detect the fatty acid oxidation products formed during oxidative processes in the samples. The results showed that all emulsion samples under light exposure had a higher oxygen uptake and an increase in the characteristic fatty acid oxidation products compared with those stored under light exclusion. However, differences in oxygen uptake under light exposure were observed depending on the plant extract. Therefore, for O/W emulsions, the daily oxygen consumption rate correlated exponentially with the antioxidant activity, and the hexanal concentration correlated linearly with the daily oxygen consumption rate.
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13
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Rosa LS, Santos ML, Abreu JP, Rocha RS, Esmerino EA, Freitas MQ, Mársico ET, Campelo PH, Pimentel TC, Cristina Silva M, Souza AA, Nogueira FCS, Cruz AG, Teodoro AJ. Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides. Food Res Int 2023; 164:112396. [PMID: 36737979 DOI: 10.1016/j.foodres.2022.112396] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/14/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The effect of probiotic strains (Lactobacillus acidophilus La-03 (La-03); Lactobacillus acidophilus La-05 (La-05); Bifidobacterium Bb-12 (Bb-12) or Lacticaseibacillus casei-01 (L. casei-01)) on the characteristics of fermented whey-milk beverages during storage (4 °C, 30 days) was evaluated. The products were assessed for biological and antioxidant activities, physicochemical characteristics, and bioactive peptides. Probiotic addition increased α-amylase and α-glucosidase inhibition and antioxidant activities, mainly at 15 days of storage. L. casei-01 showed higher metabolic activity (higher titratable acidity and lower pH values) and the presence of anti-hypertensive peptides, while La-5 and Bb-12 showed higher α-glucosidase inhibition, improvements in the high saturated hypercholesterolemic index, and peptides with ACE-inhibitory, antimicrobial, immunomodulatory, and antioxidant activities. Our findings suggest that probiotic fermented whey-milk beverages may exert antidiabetic and antioxidant properties, being suggested La-5 or Bb-12 as probiotics and 15 days of storage.
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Affiliation(s)
- Lana S Rosa
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Mariana L Santos
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Joel P Abreu
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Pedro H Campelo
- Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Viçosa 36570-900, Brazil
| | | | - Márcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Adrieli A Souza
- Universidade Federal do Rio de Janeiro (UFRJ), Laboratório de Proteomica (LADETEC), 21941-598, Rio de Janeiro, Brazil
| | - Fabio C S Nogueira
- Universidade Federal do Rio de Janeiro (UFRJ), Laboratório de Proteomica (LADETEC), 21941-598, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Anderson J Teodoro
- Universidade Federal Fluminense (UFF), Faculdade de Nutrição, Niterói 24020-140, Brazil.
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14
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Mestanza M, Mori-Culqui PL, Chavez SG. Changes of polyphenols and antioxidants of arabica coffee varieties during roasting. Front Nutr 2023; 10:1078701. [PMID: 36776605 PMCID: PMC9909263 DOI: 10.3389/fnut.2023.1078701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Accepted: 01/09/2023] [Indexed: 01/27/2023] Open
Abstract
Coffee is the most consumed beverage in the world after water. Multiple benefits are attributed to it in human health due to the presence of antioxidant compounds, whose content depends, among other factors, on the processing conditions of the coffee bean. The objective of this study was to determine the kinetics of polyphenols and antioxidants during the roasting of three varieties of arabica coffee. For this, we worked with varieties of coffee, Catimor, Caturra, and Bourbon, from the province of La Convencion, Cuzco, Peru. The samples were roasted in an automatic induction roaster, and 12 samples were taken during roasting (at 0, 1, 3, 5, 7, 9, 11, 13, 15, 17, 19, and 21 min of roasting) in triplicate. For green coffee beans, titratable acidity, total soluble solids, moisture and apparent density were determined. The change in polyphenol content was determined using the Folin-Ciocalteu method, and antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis- (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS+) free radical capture technique during roasting. Polyphenol and antioxidant contents increased until minute 5 of roasting and then decreased until minute 20, and in some cases, there were slight increases in the last minute. The model that best described the changes in these bioactive compounds was the cubic model (R 2 0.634 and 0.921), and the best fits were found for the Bourbon variety, whose green grain had more homogeneous characteristics. The changes in the relative abundances of nine phenolic compounds were determined using high-performance liquid chromatography (HPLC). In conclusion, roasting modifies phenolic compounds and antioxidants differently in the coffee varieties studied. The content of some phenols increases, and in other cases, it decreases as the roasting time increases. The roasting process negatively affects the bioactive compounds and increases the fracturability of Arabica coffee beans, elements that should be taken into account at the moment of developing roasting models in the industry.
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15
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Cheng L, Wang H, Han Y. Effects of caffeinated beverage ingestion on salivary antimicrobial proteins responses to acute exercise in the heat. Front Nutr 2022; 9:973003. [DOI: 10.3389/fnut.2022.973003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Accepted: 10/21/2022] [Indexed: 11/16/2022] Open
Abstract
Caffeine is commonly used by athletes as an energy supplement, but studies on its effects on salivary antimicrobial proteins (sAMPs) in humans during exercise are rare with ambiguous findings. It is also still controversial whether hot environments affect sAMPs. Using a double-blind, randomized crossover design, we examined 12 endurance-trained male collegiate athletes who completed the following two experiments: a caffeine experiment (CAF) and a placebo experiment (PLA). The participants acutely consumed caffeine-containing (6 mg/kg body weight) sports drink (3 ml/kg body weight) or an equivalent amount of placebo sports drink and subsequently performed cycling exercise for 40 min in the heat (33 ± 0.24°C, 64 ± 2.50% relative humidity) at 50% of maximum output power, maintaining a pedal frequency of 60 rpm. Saliva was collected at 60 min pre-exercise (T–60), the start of exercise (T0), 20 min of exercise (T20), and the end of the exercise (T40), and salivary α-amylase (sAA) and lactoferrin (sLac) were tested. The rating of perceived exertion (RPE) was measured at T0–T40, while core body temperature (Tre) and heart rate (HR) were monitored continuously. Tre, HR, and RPE increased with time during the exercise (p < 0.01), with no difference in Tre and HR between the CAF and PLA (p > 0.05), but RPE was higher in the PLA than in the CAF (p < 0.05). sLac concentrations were significantly higher at T20 and T40 than at T–60 (p < 0.01) and higher at T40 than at T0 and T20 (p < 0.01), with no difference between the CAF and PLA (p > 0.05). Compared with T–60, sAA activity was significantly increased at T0, T20, and T40 (p < 0.01). sAA activity was significantly higher at T40 than at T0 and T20 (p < 0.01), at T20 than at T0 (p < 0.05), and in the CAF than in the PLA (p < 0.01). Heat stress caused by acute exercise in hot environments did not impair the sAMPs parameters of the participants. Instead, the participants showed transient increase in sAA activity and unchanged sLac concentrations. Caffeine may increase salivary markers related to immune response during exercise.
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16
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Physicochemical Analysis of Cold Brew and Hot Brew Peaberry Coffee. Processes (Basel) 2022. [DOI: 10.3390/pr10101989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Peaberry coffee is the result of a natural mutation of coffee beans, and they make up only about 5–7% of coffee crops. A typical coffee cherry contains two seeds that are developed against each other, resulting in the distinctive half-rounded shape of coffee beans. However, failing to fertilize both ovules of one of the seeds or failure in endosperm development can cause only one of the seeds to develop, resulting in smaller, denser beans with a more domed shape. Peaberry coffees are said to be sweeter, lighter, and more flavorful since the peaberry beans receive all nutrients from the coffee cherry. Due to its exclusive nature, the chemical characteristic of peaberry coffee is not well understood. This study explores the acidities and antioxidant activity of peaberry coffee sourced from multiple regions. Total antioxidant capacity, total caffeoylquinic acid (CQA), total caffeine concentration, and pH levels were evaluated for peaberry coffee extracts prepared by cold and hot brewing methods. Little correlation between antioxidant activity and the concentrations of caffeine and CQA in peaberry beans was shown. Six methods were performed for the characterization of total antioxidant capacity including cyclic voltammetry, ABTS assay, and FRAP assay. Peaberry bean extract demonstrated higher average total caffeine concentrations compared to traditional coffee bean extracts.
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17
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Pu B, Gu P, Zheng C, Ma L, Zheng X, Zeng Z. Self-reported and genetically predicted effects of coffee intake on rheumatoid arthritis: Epidemiological studies and Mendelian randomization analysis. Front Nutr 2022; 9:926190. [PMID: 36172525 PMCID: PMC9510978 DOI: 10.3389/fnut.2022.926190] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 08/03/2022] [Indexed: 11/23/2022] Open
Abstract
Background and aims Causal research concerning coffee intake and rheumatoid arthritis (RA) risk is controversial. The objective of this study was to further explore the causal relationship between coffee intake and RA risk. Methods The 4,310 participants from NHANES 2003–2006 were included in an epidemiological study to assess the association between coffee intake and RA by weighted multivariate logistic regression. The inverse variance weighted (IVW) method of two-sample Mendelian randomization (MR), employing genetic data from UK Biobank (428,860 cases) of coffee intake and MR-Base platform (14,361 cases and 43,923 controls) of RA, was performed to estimate the causal relationship between coffee intake and RA. Results Weighted multivariate logistic regression suggested no significant correlation between coffee intake and RA. Compared to the no-coffee group, the odds ratio for RA in the <1, 1–3, ≥4 cups/day group were 1.297, 1.378, and 1.125 (P = 0.204, 0.098, and 0.698, respectively). In the IVW of MR analysis, there was no causal relationship between coffee intake and RA (OR = 1.47, P = 0.218). Conclusion Our study did not support a causal association between coffee intake and RA risk. However, it is necessary to consider valid information on coffee intake, including brewing method, type of coffee, and quantity, in further analysis of coffee intake and RA.
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Affiliation(s)
- Bin Pu
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Peng Gu
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - ChuRong Zheng
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - LiQiong Ma
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - XiaoHui Zheng
- The First Affiliated Hospital, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - ZhanPeng Zeng
- The First Affiliated Hospital, Guangzhou University of Chinese Medicine, Guangzhou, China
- *Correspondence: ZhanPeng Zeng
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18
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The Examination of the Influence of Caffeinated Coffee Consumption on the Concentrations of Serum Prolactin and Selected Parameters of the Oxidative-Antioxidant Balance in Young Adults: A Preliminary Report. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2022; 2022:1735204. [PMID: 35923861 PMCID: PMC9343215 DOI: 10.1155/2022/1735204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 04/15/2022] [Accepted: 07/06/2022] [Indexed: 11/18/2022]
Abstract
We verified whether caffeinated coffee consumption influenced the concentrations of prolactin (PRL) and oxidative stress parameters: total antioxidant status (TAS), ferric reducing antioxidant power (FRAP), total oxidant status (TOS), oxidative stress index (OSI), advanced oxidation protein products (AOPP), uric acid (UA), total bilirubin (T-Bil), albumin (ALB), iron (Fe), calcium (Ca), magnesium (Mg), and inflammatory marker C-reactive protein (CRP)—in blood sera obtained at 15, 60, and 120 minutes after caffeinated coffee intake, in relation to the fasting point. The study participants were 33 young, healthy, nonsmoking volunteers (15 men, 18 women) aged 19-29 years. PRL concentrations significantly decreased (
) after consumption, except at time point 15’ in men (
). In women, FRAP levels significantly increased over time, and significant changes were also observed for UA at 120’ and ALB at 15’. In men, significant changes were found for levels of AOPP at 15’, T-Bil and ALB at 15’, iron at 60’ and 120’, and calcium at 120’. There were no significant differences in the levels of other examined parameters between the defined time points. In conclusion, the substances contained in caffeinated coffee decrease the level of prolactin and may also have an impact on selected parameters of oxidative stress, which could be the basis of future research focused on the identification of new therapeutic targets.
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19
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Kyroglou S, Laskari R, Vareltzis P. Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics. Molecules 2022; 27:molecules27092971. [PMID: 35566326 PMCID: PMC9104833 DOI: 10.3390/molecules27092971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 04/30/2022] [Accepted: 05/05/2022] [Indexed: 01/25/2023] Open
Abstract
The use of vacuum cycles for the cold extraction of coffee is a new process that leads to a significant reduction in process time of Cold Brew compared to conventional methods. This research aimed at specifying the necessary parameters for producing a consumer-accepted cold brew coffee by applying vacuum cycles. This was achieved by investigating the effect of the number of cycles and of the applied pressure (vacuum) on the physicochemical characteristics of the cold brew coffee, i.e., total dissolved solids (TDS%), pH, acidity, phenol and caffeine content and color. Furthermore, sensory evaluation took place by members of the Specialty Coffee Association of America (SCAA) to specify parameters such as coffee blend, coffee/water ratio, total water hardness and grind size and secondly to determine the optimal pressure and number of cycles for a tasty final beverage. The sensory and physiochemical characteristics of cold extraction coffee were investigated by Principal Component Analysis (PCA). It became evident that coffee extraction by applying two vacuum cycles at 205 mbar pressure produced the lowest intensity of physiochemical properties (caffeine, phenols, acidity, TDS% and pH), and the highest score of sensory characteristics (fragrance, body, acidity, flavor, balance, and aftertaste). Caffeine and phenol concentration of the optimal beverage were 26.66 ± 1.56 mg/g coffee and 23.36 ± 0.79 mg gallic acid/g coffee respectively. The physiochemical characteristics were also compared to a beverage of hot extraction of the same blend and ratio of coffee to water.
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20
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Yildirim S, Demir E, Gok I, Tokusoglu O. Use of electrochemical techniques for determining the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on total antioxidant capacity of coffee beverage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16626] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sevinc Yildirim
- Department of Gastronomy, Faculty of Applied Sciences İstanbul Okan University Istanbul, 34959 Turkey
| | - Ersin Demir
- Department of Analytical Chemistry, Faculty of Pharmacy Afyonkarahisar Health Sciences University Afyonkarahisar, 03200 Turkey
| | - Ilkay Gok
- Department of Gastronomy, Faculty of Applied Sciences İstanbul Okan University Istanbul, 34959 Turkey
| | - Ozlem Tokusoglu
- Department of Food Engineering Celal Bayar University Manisa Turkey
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21
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Grzelczyk J, Fiurasek P, Kakkar A, Budryn G. Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process. Food Chem 2022; 387:132888. [PMID: 35397274 DOI: 10.1016/j.foodchem.2022.132888] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 03/30/2022] [Accepted: 04/02/2022] [Indexed: 11/04/2022]
Abstract
Coffee is used as flavor or health-promoting additive in thermally processed food. In this study, ground coffee and freeze-dried coffee extracts were evaluated in terms of their thermal stabilities, and for the first time heat resistance of fractions (mono-, dichlorogenic acids and caffeine) with different roasting levels was evaluated. It observed that the degradation of green coffee bean ingredients began at 150 °C, and for the re-heated light and dark roasted, in the range of 171-188 °C. The lyophilized extracts were more stable and their degradation began around 160 °C. However, with the re-treatment (cooking, baking, frying) of the coffee extract fractions, the degradation of the monochlorogenic acids commenced at 114 °C, while for dichlorogenics at 108 °C and caffeine at 146 °C. Monochlorogenic acids in Robusta coffee showed high antioxidant activity (55-70%) and the highest content of fiber (13-17%). Coffee could be used to fortify food.
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Affiliation(s)
- Joanna Grzelczyk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
| | - Petr Fiurasek
- Department of Chemistry, Centre Québécois sur les Matériaux Fonctionnels/Québec Centre for Advanced Materials (CQMF/QCAM) McGill University, 801 Sherbrooke St. West, Montreal, QC H3A 0B8, Canada.
| | - Ashok Kakkar
- Department of Chemistry, Centre Québécois sur les Matériaux Fonctionnels/Québec Centre for Advanced Materials (CQMF/QCAM) McGill University, 801 Sherbrooke St. West, Montreal, QC H3A 0B8, Canada.
| | - Grażyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
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22
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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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23
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Gorbachev V, Klokonos M, Mutallibzoda S, Tefikova S, Orlovtseva O, Ivanova N, Posnova G, Velina D, Zavalishin I, Khayrullin M, Bobkova E, Kuznetsova E, Vorobeva A, Vorobyev D, Nikitin I. Antiradical Potential of Food Products as a Comprehensive Measure of Their Quality. Foods 2022; 11:foods11070927. [PMID: 35407013 PMCID: PMC8997558 DOI: 10.3390/foods11070927] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 02/07/2023] Open
Abstract
Antiradical potential (ARP) is an important measure of food safety. In addition, it directly or indirectly affects the rate of occurrence of a number of human pathologies. Using a photocolorimetric analysis of DPPH (2,2-diphenyl-1-picrylhydrazyl) solutions, we estimated the antiradical potential of food raw materials, food concentrates, biologically active substances, and wild plants. We conducted approximately 1500 analyses of almost 100 food products selected from 11 food groups: vegetables, milk, meat, fish, cereals and bread, drinks (including tea and coffee), etc. With a confidence interval (CI) of 95%, the average values for animal products range from 15.87 to 18.70 ascorbic acid equivalents per gram of dry matter. For plant materials, the range is 474.54-501.50 equivalents when wild herbs are included and 385.02-408.83 equivalents without taking herbs into account. The antiradical potential of the biologically active substances we studied ranged from 706.84 to 847.77 equivalents per gram of dry matter, which makes it possible to use some of the components to repair products with low ARP values, for example, bread and baked goods, confectionery, milk and dairy products, carbonated drinks, and juice. In this study, a low ARP value is associated with a reduction in the shelf life of products and a deterioration in their organoleptic properties; therefore, we propose using ARP as an important reference for describing the quality of food products and raw food materials.
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Affiliation(s)
- Victor Gorbachev
- Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (V.G.); (M.K.); (S.M.); (S.T.); (O.O.); (N.I.); (G.P.); (D.V.)
| | - Maria Klokonos
- Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (V.G.); (M.K.); (S.M.); (S.T.); (O.O.); (N.I.); (G.P.); (D.V.)
| | - Sherzodkhon Mutallibzoda
- Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (V.G.); (M.K.); (S.M.); (S.T.); (O.O.); (N.I.); (G.P.); (D.V.)
| | - Svetlana Tefikova
- Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (V.G.); (M.K.); (S.M.); (S.T.); (O.O.); (N.I.); (G.P.); (D.V.)
| | - Olga Orlovtseva
- Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (V.G.); (M.K.); (S.M.); (S.T.); (O.O.); (N.I.); (G.P.); (D.V.)
| | - Natalia Ivanova
- Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (V.G.); (M.K.); (S.M.); (S.T.); (O.O.); (N.I.); (G.P.); (D.V.)
| | - Galina Posnova
- Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (V.G.); (M.K.); (S.M.); (S.T.); (O.O.); (N.I.); (G.P.); (D.V.)
| | - Daria Velina
- Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (V.G.); (M.K.); (S.M.); (S.T.); (O.O.); (N.I.); (G.P.); (D.V.)
| | - Igor Zavalishin
- Department of Automated Control Systems, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia
- Correspondence: (I.Z.); (I.N.)
| | - Mars Khayrullin
- Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (M.K.); (E.B.); (E.K.); (A.V.); (D.V.)
| | - Elena Bobkova
- Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (M.K.); (E.B.); (E.K.); (A.V.); (D.V.)
| | - Elena Kuznetsova
- Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (M.K.); (E.B.); (E.K.); (A.V.); (D.V.)
| | - Alla Vorobeva
- Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (M.K.); (E.B.); (E.K.); (A.V.); (D.V.)
| | - Dmitry Vorobyev
- Research Department, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (M.K.); (E.B.); (E.K.); (A.V.); (D.V.)
| | - Igor Nikitin
- Department of Biotechnology of Food Products from Plant and Animal Raw Materials, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, 109004 Moscow, Russia; (V.G.); (M.K.); (S.M.); (S.T.); (O.O.); (N.I.); (G.P.); (D.V.)
- Correspondence: (I.Z.); (I.N.)
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Farag MA, Zayed A, Sallam IE, Abdelwareth A, Wessjohann LA. Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes. Foods 2022; 11:foods11060864. [PMID: 35327289 PMCID: PMC8948666 DOI: 10.3390/foods11060864] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/15/2022] [Accepted: 03/15/2022] [Indexed: 02/01/2023] Open
Abstract
Coffee is a worldwide beverage of increasing consumption, owing to its unique flavor and several health benefits. Metabolites of coffee are numerous and could be classified on various bases, of which some are endogenous to coffee seeds, i.e., alkaloids, diterpenes, sugars, and amino acids, while others are generated during coffee processing, for example during roasting and brewing, such as furans, pyrazines, and melanoidins. As a beverage, it provides various distinct flavors, i.e., sourness, bitterness, and an astringent taste attributed to the presence of carboxylic acids, alkaloids, and chlorogenic acids. To resolve such a complex chemical makeup and to relate chemical composition to coffee effects, large-scale metabolomics technologies are being increasingly reported in the literature for proof of coffee quality and efficacy. This review summarizes the applications of various mass spectrometry (MS)- and nuclear magnetic resonance (NMR)-based metabolomics technologies in determining the impact of coffee breeding, origin, roasting, and brewing on coffee chemical composition, and considers this in relation to quality control (QC) determination, for example, by classifying defected and non-defected seeds or detecting the adulteration of raw materials. Resolving the coffee metabolome can aid future attempts to yield coffee seeds of desirable traits and best flavor types.
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Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., Cairo 11562, Egypt
- Correspondence: (M.A.F.); (L.A.W.)
| | - Ahmed Zayed
- Pharmacognosy Department, College of Pharmacy, Tanta University, Elguish Street (Medical Campus), Tanta 31527, Egypt;
- Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Gottlieb-Daimler-Str. 49, 67663 Kaiserslautern, Germany
| | - Ibrahim E. Sallam
- Pharmacognosy Department, College of Pharmacy, October University for Modern Sciences and Arts (MSA), 6th of October City 12566, Egypt;
| | - Amr Abdelwareth
- Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt;
| | - Ludger A. Wessjohann
- Leibniz Institute of Plant Biochemistry, Department of Bioorganic Chemistry, Weinberg 3, 06120 Halle, Germany
- Correspondence: (M.A.F.); (L.A.W.)
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25
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El-Hawary EA, Zayed A, Laub A, Modolo LV, Wessjohann L, Farag MA. How Does LC/MS Compare to UV in Coffee Authentication and Determination of Antioxidant Effects? Brazilian and Middle Eastern Coffee as Case Studies. Antioxidants (Basel) 2022; 11:131. [PMID: 35052637 PMCID: PMC8773014 DOI: 10.3390/antiox11010131] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/30/2021] [Accepted: 01/04/2022] [Indexed: 12/27/2022] Open
Abstract
Coffee is a popular beverage owing to its unique flavor and diverse health benefits. The current study aimed at investigating the antioxidant activity, in relation to the phytochemical composition, of authenticated Brazilian green and roasted Coffea arabica and C. robusta, along with 15 commercial specimens collected from the Middle East. Ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-ESI-HRMS) and UV spectrometry were employed for profiling and fingerprinting, respectively. With the aid of global natural product social molecular networking (GNPS), a total of 88 peaks were annotated as belonging to different chemical classes, of which 11 metabolites are reported for the first time in coffee seeds. Moreover, chemometric tools showed comparable results between both platforms, with more advantages for UV in the annotation of roasting products, suggesting that UV can serve as a discriminative tool. Additionally, antioxidant assays coupled with the UHPLC-ESI-HRMS dataset using partial least-squares discriminant analysis (PLS-DA) demonstrated that caffeoylquinic acid and caffeine were potential antioxidant markers in unroasted coffee versus dicaffeoyl quinolactone and melanoidins in roasted coffee. The study presents a multiplex metabolomics approach to the quality control of coffee, one of the most consumed beverages.
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Affiliation(s)
- Enas A. El-Hawary
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt;
| | - Ahmed Zayed
- Pharmacognosy Department, College of Pharmacy, Tanta University, Elguish Street (Medical Campus), Tanta 31527, Egypt;
- Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Gottlieb-Daimler-Straße 49, 67663 Kaiserslautern, Germany
| | - Annegret Laub
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, Weinberg 3, 06120 Halle, Germany;
| | - Luzia V. Modolo
- Departamento de Botânica, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil;
| | - Ludger Wessjohann
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, Weinberg 3, 06120 Halle, Germany;
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El-Aini St., Cairo 11562, Egypt
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26
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Saud S, Salamatullah AM. Relationship between the Chemical Composition and the Biological Functions of Coffee. Molecules 2021; 26:molecules26247634. [PMID: 34946716 PMCID: PMC8704863 DOI: 10.3390/molecules26247634] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 12/11/2021] [Accepted: 12/14/2021] [Indexed: 02/08/2023] Open
Abstract
Coffee is a Rubiaceae coffee plant ranked as the first of the three most important beverages in the world, with effects including lowering blood sugar, protecting the liver, and protecting the nerves. Coffee contains many chemical components, including alkaloids, phenolic acids, flavonoids, terpenoids, and so on. Chemical components in coffee are the basis of its biological function and taste. The chemical components are the basis of biological activities and form the characteristic aroma of coffee. The main chemical components and biological activities of coffee have been extensively studied, which would provide a relevant basis and theoretical support for the further development of the coffee industry.
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Affiliation(s)
- Shah Saud
- College of Life Sciences, Linyi University, Linyi 276012, China;
| | - Ahmad Mohammad Salamatullah
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
- Correspondence:
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27
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Pinto RT, Cardoso TB, Paiva LV, Benedito VA. Genomic and transcriptomic inventory of membrane transporters in coffee: Exploring molecular mechanisms of metabolite accumulation. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2021; 312:111018. [PMID: 34620453 DOI: 10.1016/j.plantsci.2021.111018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 07/07/2021] [Accepted: 08/07/2021] [Indexed: 06/13/2023]
Abstract
The genus Coffea (Rubiaceae) encompasses a group of perennial plant species, including a commodity crop from which seeds are roasted, ground, and infused to make one of the most appreciated beverages in the world. As an important tropical crop restricted to specific regions of the world, coffee production is highly susceptible to the effects of environmental instabilities (i.e., local year-to-year weather fluctuations and global climate change) and threatening pest pressures, not to mention an increasing quality rigor by consumers in industrialized countries. Specialized metabolites are substances that largely affect plant-environment interactions as well as how consumers experience agricultural products. Membrane transporters are key targets, albeit understudied, for understanding and tailoring the spatiotemporal distribution of specialized metabolites as they mediate and control molecular trafficking and substance accumulation. Therefore, we analyzed the transportome of C. canephora encoded within the 25,574 protein-coding genes annotated in the genome of this species and identified 1847 putative membrane transporters. Following, we mined 152 transcriptional profiles of C. canephora and C. arabica and performed a comprehensive co-expression analysis to identify transporters potentially involved in the accumulation of specialized metabolites associated with beverage quality and bioactivity attributes. In toto, this report points to an avenue of possibilities on Coffea genomic and transcriptomic data mining for genetic breeding strategies, which can lead to the development of new, resilient varieties for more sustainable coffee production systems.
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Affiliation(s)
- Renan T Pinto
- Division of Plant and Soil Sciences, West Virginia University, 3425 Agricultural Sciences Building, Morgantown, WV 26506-6108, USA; Molecular Biology Laboratory, Federal University of Lavras, Lavras, MG 37200-000, Brazil
| | - Thiago B Cardoso
- Molecular Biology Laboratory, Federal University of Lavras, Lavras, MG 37200-000, Brazil
| | - Luciano V Paiva
- Molecular Biology Laboratory, Federal University of Lavras, Lavras, MG 37200-000, Brazil
| | - Vagner A Benedito
- Division of Plant and Soil Sciences, West Virginia University, 3425 Agricultural Sciences Building, Morgantown, WV 26506-6108, USA.
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Kujawska A, Kujawski S, Hajec W, Skierkowska N, Kwiatkowska M, Husejko J, Newton JL, Simoes JA, Zalewski P, Kędziora-Kornatowska K. Coffee Consumption and Blood Pressure: Results of the Second Wave of the Cognition of Older People, Education, Recreational Activities, Nutrition, Comorbidities, and Functional Capacity Studies (COPERNICUS). Nutrients 2021; 13:nu13103372. [PMID: 34684373 PMCID: PMC8538539 DOI: 10.3390/nu13103372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/23/2021] [Accepted: 09/24/2021] [Indexed: 11/25/2022] Open
Abstract
This study examined the relationship between the frequency of coffee consumption and blood pressure over a two year follow up of a cohort of elderly people. Healthy, older people (N = 205) were examined at baseline and at two years. Participants completed physical and behavioural assessments, which included body composition, current pharmacological treatment, and frequency of coffee consumption grouped into three categories: “never to a few times per month”, “once a week to a few times per week”, and “every day”. Blood pressure (systolic (sBP), diastolic (dBP), mean (mBP), and pulse pressure (PP)) was measured at baseline and after two years. After adjusting for body composition, smoking status, age, sex, heart rate, and number of antihypertensive agents taken, participants who drank coffee everyday had a significant increase in sBP, with a mean of 8.63 (1.27; 15.77) and an mBP, with a mean of 5.55 mmHg (0.52; 10.37) after two years (t = 2.37, p = 0.02 and t = 2.17, p = 0.03, respectively) compared to participants who never or very rarely (up to a few times per month) drank coffee. DBP and PP were not affected by coffee consumption frequency in a statistically significant manner.
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Affiliation(s)
- Agnieszka Kujawska
- Department of Physiology, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-092 Bydgoszcz, Poland
- Correspondence:
| | - Sławomir Kujawski
- Department of Exercise Physiology and Functional Anatomy, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, 85-094 Bydgoszcz, Poland; (S.K.); (P.Z.)
| | - Weronika Hajec
- Department of Geriatrics, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-094 Bydgoszcz, Poland; (W.H.); (N.S.); (M.K.); (J.H.); (K.K.-K.)
| | - Natalia Skierkowska
- Department of Geriatrics, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-094 Bydgoszcz, Poland; (W.H.); (N.S.); (M.K.); (J.H.); (K.K.-K.)
| | - Małgorzata Kwiatkowska
- Department of Geriatrics, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-094 Bydgoszcz, Poland; (W.H.); (N.S.); (M.K.); (J.H.); (K.K.-K.)
| | - Jakub Husejko
- Department of Geriatrics, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-094 Bydgoszcz, Poland; (W.H.); (N.S.); (M.K.); (J.H.); (K.K.-K.)
| | - Julia L. Newton
- Population Health Sciences Institute, The Medical School, Newcastle University, Newcastle-upon-Tyne NE2 4AX, UK;
| | - Jose Augusto Simoes
- Department of Medical Sciences, University of Beira Interior, 6200-506 Covilha, Portugal;
| | - Paweł Zalewski
- Department of Exercise Physiology and Functional Anatomy, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, 85-094 Bydgoszcz, Poland; (S.K.); (P.Z.)
| | - Kornelia Kędziora-Kornatowska
- Department of Geriatrics, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-094 Bydgoszcz, Poland; (W.H.); (N.S.); (M.K.); (J.H.); (K.K.-K.)
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Kyroglou S, Thanasouli K, Vareltzis P. Process characterization and optimization of cold brew coffee: effect of pressure, temperature, time and solvent volume on yield, caffeine and phenol content. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4789-4798. [PMID: 33527437 DOI: 10.1002/jsfa.11125] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 01/04/2021] [Accepted: 02/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Cold brew coffee, based on cold extraction, is rapidly attracting consumers' preference worldwide. Low total solids yield and long extraction times (up to 24 h) are the main drawbacks of this process. Five different treatments were investigated: the traditional cold extraction method, freezing, lyophilization of coffee beans, use of chaotropic salt and reduced pressure extraction. The latter was optimized by applying a Box-Behnken design. Pressure, vacuum cycles, duration of each cycle and mass of ground coffee to water ratio were the optimization parameters. Yield, caffeine and phenol concentration were the response variables. RESULTS Caffeine concentration and yield were significantly affected by vacuum cycles and by the combination of vacuum cycles and duration of each cycle. Validation of the derived quadratic models for each response variable was performed. Optimum values for highest extraction yield (22%) and phenol concentration as well as mass transfer coefficients of phenol and caffeine were also determined. CONCLUSIONS Extraction under reduced pressure might be the best treatment for the acceleration of cold brew coffee extraction. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Smaro Kyroglou
- Laboratory of Food Industry Technologies and Agricultural Industries, Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Konstantina Thanasouli
- Laboratory of Food Industry Technologies and Agricultural Industries, Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Patroklos Vareltzis
- Laboratory of Food Industry Technologies and Agricultural Industries, Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki, Greece
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D’Ecclesiis O, Caini S, Martinoli C, Raimondi S, Gaiaschi C, Tosti G, Queirolo P, Veneri C, Saieva C, Gandini S, Chiocca S. Gender-Dependent Specificities in Cutaneous Melanoma Predisposition, Risk Factors, Somatic Mutations, Prognostic and Predictive Factors: A Systematic Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:7945. [PMID: 34360236 PMCID: PMC8345480 DOI: 10.3390/ijerph18157945] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/19/2021] [Accepted: 07/22/2021] [Indexed: 12/14/2022]
Abstract
BACKGROUND AND AIM Over the last decades, the incidence of melanoma has been steadily growing, with 4.2% of the population worldwide affected by cutaneous melanoma (CM) in 2020 and with a higher incidence and mortality in men than in women. We investigated both the risk factors for CM development and the prognostic and predictive factors for survival, stratifying for both sex and gender. METHODS We conducted a systematic review of studies indexed in PUB-MED, EMBASE, and Scopus until 4 February 2021. We included reviews, meta-analyses, and pooled analyses investigating differences between women and men in CM risk factors and in prognostic and predictive factors for CM survival. DATA SYNTHESIS Twenty-four studies were included, and relevant data extracted. Of these, 13 studies concerned potential risk factors, six concerned predictive factors, and five addressed prognostic factors of melanoma. DISCUSSION The systematic review revealed no significant differences in genetic predisposition to CM between males and females, while there appear to be several gender disparities regarding CM risk factors, partly attributable to different lifestyles and behavioral habits between men and women. There is currently no clear evidence of whether the mutational landscapes of CM differ by sex/gender. Prognosis is justified by a complex combination of phenotypes and immune functions, while reported differences between genders in predicting the effectiveness of new treatments are inconsistent. Overall, the results emerging from the literature reveal the importance of considering the sex/gender variable in all studies and pave the way for including it towards precision medicine. CONCLUSIONS Men and women differ genetically, biologically, and by social construct. Our systematic review shows that, although fundamental, the variable sex/gender is not among the ones collected and analyzed.
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Affiliation(s)
- Oriana D’Ecclesiis
- Department of Experimental Oncology, IEO—European Institute of Oncology IRCCS, 20139 Milan, Italy; (O.D.); (C.M.); (S.R.)
| | - Saverio Caini
- Cancer Risk Factors and Lifestyle Epidemiology Unit, Institute for Cancer Research, Prevention and Clinical Network (ISPRO), Via Cosimo il Vecchio 2, 50139 Florence, Italy; (S.C.); (C.S.)
| | - Chiara Martinoli
- Department of Experimental Oncology, IEO—European Institute of Oncology IRCCS, 20139 Milan, Italy; (O.D.); (C.M.); (S.R.)
| | - Sara Raimondi
- Department of Experimental Oncology, IEO—European Institute of Oncology IRCCS, 20139 Milan, Italy; (O.D.); (C.M.); (S.R.)
| | - Camilla Gaiaschi
- GENDERS Center, Department of Social and Political Sciences, Università degli Studi di Milano, 20122 Milan, Italy; (C.G.); (C.V.)
- Faculty of Social and Political Sciences, Institute of Social Sciences, University of Lausanne, 1015 Lausanne, Switzerland
| | - Giulio Tosti
- Division of Melanoma Surgery, Sarcoma and Rare Tumors, IEO—European Institute of Oncology IRCCS, 20139 Milan, Italy; (G.T.); (P.Q.)
| | - Paola Queirolo
- Division of Melanoma Surgery, Sarcoma and Rare Tumors, IEO—European Institute of Oncology IRCCS, 20139 Milan, Italy; (G.T.); (P.Q.)
| | - Camilla Veneri
- GENDERS Center, Department of Social and Political Sciences, Università degli Studi di Milano, 20122 Milan, Italy; (C.G.); (C.V.)
| | - Calogero Saieva
- Cancer Risk Factors and Lifestyle Epidemiology Unit, Institute for Cancer Research, Prevention and Clinical Network (ISPRO), Via Cosimo il Vecchio 2, 50139 Florence, Italy; (S.C.); (C.S.)
| | - Sara Gandini
- Department of Experimental Oncology, IEO—European Institute of Oncology IRCCS, 20139 Milan, Italy; (O.D.); (C.M.); (S.R.)
| | - Susanna Chiocca
- Department of Experimental Oncology, IEO—European Institute of Oncology IRCCS, 20139 Milan, Italy; (O.D.); (C.M.); (S.R.)
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Kim SG, Kang JW, Jeong SM, Song GG, Choi SJ, Jung JH. Is Rheumatoid Arthritis Related to Coffee Consumption in Korea? A Nationwide Cross-Sectional Observational Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18157880. [PMID: 34360173 PMCID: PMC8345539 DOI: 10.3390/ijerph18157880] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/21/2021] [Accepted: 07/22/2021] [Indexed: 01/22/2023]
Abstract
Coffee consumption is gradually increasing in Korea. As a result, interest in the relationship between coffee consumption and various diseases is growing. Several factors affect the development of rheumatoid arthritis (RA), and coffee consumption may be related. We conducted a nationwide cross-sectional study using data from the Korea National Health and Nutrition Examination Survey (2012–2016). A total of 12,465 eligible participants (4819 men and 7646 women) were included in the study. Participants with RA were defined as those who were diagnosed and currently being treated by physicians. Daily coffee consumption amounts were categorized as none, <1 cup, 1–2 cups, 2–3 cups, and ≥3 cups a day based on a self-report. A multivariable logistic regression model was employed, and we calculated the odds ratios (ORs) and 95% confidence intervals (CIs) for the odds of participants having RA with respect to coffee consumption. Compared to the no-coffee group, the ORs for RA in the <1 cup and 1–2 cups groups were 2.99 (95% CI 0.33–27.28) and 2.63 (95% CI 0.31–22.63) in men, respectively, and the ORs for RA for women in the <1 cup, 1–2 cups, 2–3 cups, and ≥3 cups groups were 0.62 (95% CI 0.31–1.26), 0.67 (95% CI 0.33–1.37), 1.08 (95% CI 0.35–3.36), and 1.43 (95% CI 0.25–8.36), respectively. Our study concludes, therefore, that daily coffee consumption is not related to the prevalence of RA in the general Korean population.
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Affiliation(s)
- Sang-Gyun Kim
- National Medical Center, Department of Orthopedic Surgery, 245 Eulji-ro, Jung-gu, Seoul 04564, Korea; (S.-G.K.); (S.M.J.)
| | - Jong Woo Kang
- Department of Medicine, Korea University College of Medicine, 73 Goryeodae-ro, Seongbuk-gu, Seoul 02841, Korea; (J.W.K.); (G.G.S.); (S.J.C.)
- Department of Orthopedic Surgery, Korea University Ansan Hospital 123 Jeokgeum-ro, Danwon-gu, Ansan-si 15355, Gyeonggi-do, Korea
| | - Seong Min Jeong
- National Medical Center, Department of Orthopedic Surgery, 245 Eulji-ro, Jung-gu, Seoul 04564, Korea; (S.-G.K.); (S.M.J.)
| | - Gwan Gyu Song
- Department of Medicine, Korea University College of Medicine, 73 Goryeodae-ro, Seongbuk-gu, Seoul 02841, Korea; (J.W.K.); (G.G.S.); (S.J.C.)
- Department of Internal Medicine, Division of Rheumatology, Korea University Guro Hospital, 148 Gurodong-ro, Guro-gu, Seoul 08308, Korea
| | - Sung Jae Choi
- Department of Medicine, Korea University College of Medicine, 73 Goryeodae-ro, Seongbuk-gu, Seoul 02841, Korea; (J.W.K.); (G.G.S.); (S.J.C.)
- Department of Internal Medicine, Division of Rheumatology, Korea University Ansan Hospital, 123 Jeokgeum-ro, Danwon-gu, Ansan-si 15355, Gyeonggi-do, Korea
| | - Jae Hyun Jung
- Department of Medicine, Korea University College of Medicine, 73 Goryeodae-ro, Seongbuk-gu, Seoul 02841, Korea; (J.W.K.); (G.G.S.); (S.J.C.)
- Department of Internal Medicine, Division of Rheumatology, Korea University Ansan Hospital, 123 Jeokgeum-ro, Danwon-gu, Ansan-si 15355, Gyeonggi-do, Korea
- Correspondence:
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Martinez SJ, Simão JBP, Pylro VS, Schwan RF. The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations. Front Microbiol 2021; 12:671395. [PMID: 34093490 PMCID: PMC8172976 DOI: 10.3389/fmicb.2021.671395] [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: 02/23/2021] [Accepted: 04/20/2021] [Indexed: 01/04/2023] Open
Abstract
Coffee harvested in the Caparaó region (Minas Gerais, Brazil) is associated with high-quality coffee beans resulting in high-quality beverages. We characterize, microbiologically and chemically, fermented coffees from different altitudes through target NGS, chromatography, and conventional chemical assays. The genera Gluconobacter and Weissella were dominant in coffee’s fruits from altitudes 800 and 1,000 m. Among the Eukaryotic community, yeasts were the most dominant in all altitudes. The most dominant fungal genus was Cystofilobasidium, which inhabits cold environments and resists low temperatures. The content of acetic acid was higher at altitudes 1,200 and 1,400 m. Lactic acid and the genus Leuconostoc (Pearson: 0.93) were positively correlated. The relative concentration of volatile alcohols, especially of 2-heptanol, was high at all altitudes. Bacteria population was higher in coffees from 800 m, while at 1,000 m, fungi richness was favored. The altitude is an important variable that caused shifts in the microbial community and biochemical compounds content, even in coffees belonging to the same variety and cultivated in the same region under SIAF (self-induced anaerobic fermentation) conditions. Coffee from lower altitudes has higher volatile alcohols content, while high altitudes have esters, aldehydes, and total phenolics contents.
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Del Giorno R, Scanzio S, De Napoli E, Stefanelli K, Gabutti S, Troiani C, Gabutti L. Habitual coffee and caffeinated beverages consumption is inversely associated with arterial stiffness and central and peripheral blood pressure. Int J Food Sci Nutr 2021; 73:106-115. [PMID: 34058944 DOI: 10.1080/09637486.2021.1926935] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The effects of chronic coffee consumption on the cardiovascular system are still under debate. Aortic stiffness, wave reflections, and central and peripheral blood pressure (BP) are milestone indicators of cardiovascular-risk. We sought to investigate the association between coffee and caffeine consumption, arterial stiffness, and central/peripheral BP. Aortic stiffness was evaluated via pulse wave velocity (PWV); wave reflections with the augmentation index (AIx);peripheral systolic BP (SBP), diastolic BP (DBP), and central BP (cSBP/cDBP) were non-invasively assessed. Coffee and caffeine consumption was ascertained using a questionnaire. A linear inverse relationship between coffee and caffeine consumption and arterial stiffness and central and peripheral BP was found.Light coffee and caffeine consumers showed β-coefficients for PWV-0.15, SBP-3.61, DBP-2.48, cSBP-3.21, and cDBP-2.18 (all p values < 0.05).Present findings suggest that coffee and caffeine consumption is inversely associated with arterial stiffness and central and peripheral BP in a large population sample. Interventional prospective studies are needed to demonstrate the causal association.
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Affiliation(s)
- Rosaria Del Giorno
- Department of Internal Medicine, Clinical Research Unit, Regional Hospital of Bellinzona and Valli, Ente Ospedaliero Cantonale, Bellinzona, Switzerland.,Institute of Biomedicine, University of Southern Switzerland, Lugano, Switzerland
| | - Stefano Scanzio
- Department of Internal Medicine, Clinical Research Unit, Regional Hospital of Bellinzona and Valli, Ente Ospedaliero Cantonale, Bellinzona, Switzerland
| | - Emiliano De Napoli
- Department of Internal Medicine, Clinical Research Unit, Regional Hospital of Bellinzona and Valli, Ente Ospedaliero Cantonale, Bellinzona, Switzerland
| | - Kevyn Stefanelli
- Department of Social Sciences and Economics, Sapienza University of Rome, Rome, Italy
| | - Sofia Gabutti
- Department of Internal Medicine, Clinical Research Unit, Regional Hospital of Bellinzona and Valli, Ente Ospedaliero Cantonale, Bellinzona, Switzerland
| | - Chiara Troiani
- Department of Internal Medicine, Clinical Research Unit, Regional Hospital of Bellinzona and Valli, Ente Ospedaliero Cantonale, Bellinzona, Switzerland
| | - Luca Gabutti
- Department of Internal Medicine, Clinical Research Unit, Regional Hospital of Bellinzona and Valli, Ente Ospedaliero Cantonale, Bellinzona, Switzerland.,Institute of Biomedicine, University of Southern Switzerland, Lugano, Switzerland
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Sirotkin AV, Kolesárová A. The anti-obesity and health-promoting effects of tea and coffee. Physiol Res 2021; 70:161-168. [PMID: 33992045 DOI: 10.33549/physiolres.934674] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
This paper reviews provenance, chemical composition and properties of tea (Camelia sinensis L.) and coffee (Coffee arabica, L. and Coffeacaniphora, L.), their general health effects, as well as the currently available knowledge concerning their action on fat storage, physiological mechanisms of their effects, as well as their safety and recommended dosage for treatment of obesity. Both tea and coffee possess the ability to promote health and to prevent, to mitigate and to treat numerous disorders. This ability can be partially due to presence of caffeine in both plants. Further physiological and medicinal effects could be explained by other molecules (theaflavins, catechins, their metabolites and polyphenols in tea and polyphenol chlorogenic acid in coffee). These plants and plant molecules can be efficient for prevention and treatment of numerous metabolic disorders including metabolic syndrome, cardiovascular diseases, type 2 diabetes and obesity. Both plants and their constituents can reduce fat storage through suppression of adipocyte functions, and support of gut microbiota. In addition, tea can prevent obesity via reduction of appetite, food consumption and food absorption in gastrointestinal system and through the changes in fat metabolism.
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Affiliation(s)
- A V Sirotkin
- Faculty of Natural Science, Constantine the Philosopher University in Nitra, Nitra, Slovak Republic.
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Petrucci R, Feroci M, Mattiello L, Chiarotto I. Xanthine Scaffold: Available Synthesis Routes to Deliver Diversity by Derivatization. MINI-REV ORG CHEM 2021. [DOI: 10.2174/1570193x17999200507103141] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The functionalization of the skeletal systems of heterocycles represents a significant goal
for the development of new compounds. The heterocyclic molecule xanthine (3,7-dihydro-1Hpurine-
2,6-dione) is a purine base with a bicyclic ring skeleton and four different nitrogen atoms,
three of them are -NH groups. The principal derivatives are the well known natural methylxanthines
(e.g., caffeine, theophylline and theobromine) that have prominent physiological effects at a very low
dose. The natural methylated xanthines, theophylline, theobromine and caffeine, are present in different
plants such as the tea, cocoa and coffee species. For this reason natural xanthines can be considered
as bio-based and renewable starting materials; their use in organic synthesis is strongly recommended
in order to carry out sustainable chemistry. Essentially, the xanthine scaffold led to the
preparation of numerous compounds very attractive in the pharmaceutical field, and these drugs are
commercialized for a wide range of biological activities. The scope of this mini-review is to consider
the use of natural xanthines as starting material in chemical transformations carried out in organic
solvents, without the intent to be exhaustive of all the synthetically chemical applications. More information
on the chemical and electrochemical reactivity of this structural core in an organic solvent
can be useful for the scientific community. The effectiveness of natural xanthines can be improved
by modifying the structures of these already biologically active compounds.
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Affiliation(s)
- Rita Petrucci
- Dept. Basic and Applied Sciences for Engineering (SBAI), Sapienza University of Rome, via del Castro Laurenziano, 7, 00161, Rome, Italy
| | - Marta Feroci
- Dept. Basic and Applied Sciences for Engineering (SBAI), Sapienza University of Rome, via del Castro Laurenziano, 7, 00161, Rome, Italy
| | - Leonardo Mattiello
- Dept. Basic and Applied Sciences for Engineering (SBAI), Sapienza University of Rome, via del Castro Laurenziano, 7, 00161, Rome, Italy
| | - Isabella Chiarotto
- Dept. Basic and Applied Sciences for Engineering (SBAI), Sapienza University of Rome, via del Castro Laurenziano, 7, 00161, Rome, Italy
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Coffee Extends Yeast Chronological Lifespan through Antioxidant Properties. Int J Mol Sci 2020; 21:ijms21249510. [PMID: 33327536 PMCID: PMC7765085 DOI: 10.3390/ijms21249510] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 12/02/2020] [Accepted: 12/10/2020] [Indexed: 12/26/2022] Open
Abstract
Aging is a multifactorial process accompanied by loss of cell function. Science has been looking for factors responsible for aging for many years. However, despite identifying a number of possible causes, the definite reason for aging has been elusive so far. One of the factors contributing to aging is oxygen free radicals. In this context, beneficial effects of coffee on various organisms, including humans, were investigated, although the results are far from unequivocal. In our research, we used the budding yeast-something of a workhorse in many studies, including the studies of aging. So far, the impact of coffee on the aging of cells in the budding yeast experimental setup has little known about it. Here, we provide strong evidence that coffee compounds, particularly flavonoids, are responsible for scavenging free radicals and longevity in yeast lacking Sod1, Sod2 and Rad52 proteins. In this paper, we compared Arabica and Robusta coffee types. We present an analysis of the concentration of caffeine and flavonoids measured by the High-Performance Liquid Chromatography method. We show that Robusta has a much greater antioxidant capacity than Arabica. We also conclude that coffee infusions significantly extend the chronological lifespan of the Saccharomyces cerevisiae yeast cells by protecting cells against reactive oxygen species, double DNA-strand break and decrease in metabolic activity.
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Zofia NŁ, Aleksandra Z, Tomasz B, Martyna ZD, Magdalena Z, Zofia HB, Tomasz W. Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments. Molecules 2020; 25:E5394. [PMID: 33218080 PMCID: PMC7698870 DOI: 10.3390/molecules25225394] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/13/2020] [Accepted: 11/15/2020] [Indexed: 01/08/2023] Open
Abstract
Kombucha, also known as the Manchurian mushroom, is a symbiotic culture of bacteria and yeast, the so-called SCOBY. This paper presents a comprehensive evaluation of the ferments obtained from green coffee beans after different fermentation times with kombucha. Results for the ferments were compared to the green coffee extract that was not fermented. In this study, the antioxidant potential of obtained ferments was analyzed by assessing the scavenging of external and intracellular free radicals and the assessment of superoxide dismutase activity. Cytotoxicity of ferments on keratinocyte and fibroblast cell lines was assessed as well as anti-aging properties by determining their ability to inhibit the activity of collagenase and elastase enzymes. In addition, the composition of the obtained ferments and the extract was determined, as well as their influence on skin hydration and transepidermal water loss (TEWL) after application of samples on the skin. It has been shown that the fermentation time has a positive effect on the content of bioactive compounds and antioxidant properties. The highest values were recorded for the tested samples after 28 days of fermentation. After 14 days of the fermentation process, it was observed that the analyzed ferments were characterized by low cytotoxicity to keratinocytes and fibroblasts. On the other hand, the short fermentation time of 7 days had a negative effect on the properties of the analyzed ferments. The obtained results indicate that both green coffee extracts and ferments can be an innovative ingredient of cosmetic products.
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Affiliation(s)
- Nizioł-Łukaszewska Zofia
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Kielnarowa 386a, 36-020 Tyczyn, Poland; (N.-Ł.Z.); (Z.A.); (Z.-D.M.)
| | - Ziemlewska Aleksandra
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Kielnarowa 386a, 36-020 Tyczyn, Poland; (N.-Ł.Z.); (Z.A.); (Z.-D.M.)
| | - Bujak Tomasz
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Kielnarowa 386a, 36-020 Tyczyn, Poland; (N.-Ł.Z.); (Z.A.); (Z.-D.M.)
| | - Zagórska-Dziok Martyna
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Kielnarowa 386a, 36-020 Tyczyn, Poland; (N.-Ł.Z.); (Z.A.); (Z.-D.M.)
| | - Zarębska Magdalena
- ŁUKASIEWICZ Research Network—Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland; (Z.M.); (H.-B.Z.)
| | - Hordyjewicz-Baran Zofia
- ŁUKASIEWICZ Research Network—Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland; (Z.M.); (H.-B.Z.)
| | - Wasilewski Tomasz
- Department of Industrial Chemistry, University of Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland;
- Research and Development Department, ONLYBIO.life Sp. z o.o., Wojska Polskiego 65, 85-825 Bydgoszcz, Poland
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Ismail T, Donati-Zeppa S, Akhtar S, Turrini E, Layla A, Sestili P, Fimognari C. Coffee in cancer chemoprevention: an updated review. Expert Opin Drug Metab Toxicol 2020; 17:69-85. [PMID: 33074040 DOI: 10.1080/17425255.2021.1839412] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
INTRODUCTION Chemoprevention of cancer refers to the use of natural or synthetic compounds to abolish or perturb a variety of steps in tumor initiation, promotion, and progression. This can be realized through different mechanisms, including activation of free radical scavenging enzymes, control of chronic inflammation, and downregulation of specific signaling pathways. AREAS COVERED The goal of this article is to critically review recent evidence on association between coffee and prevention of different types of cancer, with particular emphasis on the molecular mechanisms and the bioactive compounds involved in its anticancer activity. EXPERT OPINION Coffee is a mixture of different compounds able to decrease the risk of many types of cancer. However, its potential anticancer activity is not completely understood. Hundreds of biologically active components such as caffeine, chlorogenic acid, diterpenes are contained in coffee. Further research is needed to fully elucidate the molecular mechanisms underlying the anticancer effects of coffee and fully understand the role of different confounding factors playing a role in its reported anticancer activity.
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Affiliation(s)
- Tariq Ismail
- Institute of Food Science & Nutrition, Bahauddin Zakariya University , Multan, Pakistan
| | - Sabrina Donati-Zeppa
- Department of Biomolecular Sciences (DISB), Università Degli Studi Di Urbino Carlo Bo , Urbino, Italy
| | - Saeed Akhtar
- Institute of Food Science & Nutrition, Bahauddin Zakariya University , Multan, Pakistan
| | - Eleonora Turrini
- Department for Life Quality Studies, Alma Mater Studiorum - Università Di Bologna , Rimini, Italy
| | - Anam Layla
- National Institute of Food Science & Technology, University of Agriculture Faisalabad , Faisalabad, Pakistan
| | - Piero Sestili
- Department of Biomolecular Sciences (DISB), Università Degli Studi Di Urbino Carlo Bo , Urbino, Italy
| | - Carmela Fimognari
- Department for Life Quality Studies, Alma Mater Studiorum - Università Di Bologna , Rimini, Italy
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Gemechu FG. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Waldman HS, Renteria LI, McAllister MJ. Time-restricted feeding for the prevention of cardiometabolic diseases in high-stress occupations: a mechanistic review. Nutr Rev 2020; 78:459-464. [PMID: 31774508 DOI: 10.1093/nutrit/nuz090] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Factors such as shift work, poor diet, lack of physical activity, and irregular sleep patterns put men and women employed in high-stress occupations (e.g., firefighters, police officers) at risk for cardiometabolic diseases. Time-restricted feeding (TRF) is a new approach to combatting many of these diseases; it places an emphasis on when meals are consumed, rather than calorie content. By only manipulating the eating "window," and without changing the food composition of the diet, research in rodent models has shown promising results that have health implications in people, such as obesity prevention, improved insulin sensitivity, and decreased oxidative stress, inflammation, and cholesterol synthesis. Human trials remain limited and the current data are mixed with regard to TRF and improving health. Present findings suggest the timing of the feeding-fasting window, with feeding taking place in the waking hours and fasting in the evening hours, might offer the greatest benefit for improving cardiometabolic markers. Although additional human trials are needed, TRF might reset and synchronize metabolic "clocks" found throughout the body that are disturbed with obesity, shift work, and frequent eating. Therefore, TRF might offer an effective feeding-fasting paradigm with significant clinical implications for the management and treatment of cardiometabolic diseases observed in individuals in high-stress occupations in the United States and in the US population in general. This review outlines the current rodent and human evidence in these areas and the efficacy of TRF for improving human health.
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Affiliation(s)
- Hunter S Waldman
- Human Performance Laboratory, Department of Kinesiology, University of North Alabama, Florence, Alabama, USA
| | - Liliana I Renteria
- Metabolic and Applied Physiology Laboratory, Department of Health and Human Performance, Texas State University, San Marcos, Texas, USA
| | - Matthew J McAllister
- Metabolic and Applied Physiology Laboratory, Department of Health and Human Performance, Texas State University, San Marcos, Texas, USA
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In Vitro Antibacterial and Antioxidant Activities of Roasted and Green Coffee Beans Originating from Different Regions of Ethiopia. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8490492. [PMID: 32908862 PMCID: PMC7468648 DOI: 10.1155/2020/8490492] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Accepted: 03/28/2020] [Indexed: 11/25/2022]
Abstract
Coffee is among the most traded commodities and consumed beverages worldwide primarily for its stimulating effects. Moreover, coffee is known to contain various bioactive compounds with significant health benefits including antibacterial and antioxidant activities. However, Ethiopia as the origin of coffee and producer and exporter of varieties of Coffea arabica has made little study on the health aspects of this beverage. The aim of this study was to examine the antibacterial and antioxidant activities and content of coffee samples from different localities of Yorgacheffe and Jimma; and roasted, ground, and packed samples purchased from a coffee shop in Addis Ababa. Medium-roasted-boiled and lyophilized coffee extracts were tested on eight gram-negative and gram-positive bacterial strains. The agar-well diffusion method was used to test the extracts determining the minimum inhibitory and bactericidal concentrations. For coffee antioxidant activity and content, light-roasted (both field and shop samples) and green coffee bean extracts were tested using the free radical 2.2-diphenyl-l-pict1hydrazyl (DPPH) IC50 percent inhibition protocol. The samples showed strong antibacterial and antioxidant activity and substantial antioxidant content. Significant variation was noted in the antibacterial activities of the different coffee samples. Moreover, the growth-inhibitory strength of each coffee sample was variable for different test bacteria. A coffee sample with the best antibacterial activity had also the highest antioxidant activity/content. The shop coffee had the lowest bioactivity. The observed variations in the antibacterial and antioxidant activities among the samples probably indicate the diversity of the Ethiopian coffee related, among other factors, to the coffee plant genetics and agroecology.
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Protective Effect of Methylxanthine Fractions Isolated from Bancha Tea Leaves against Doxorubicin-Induced Cardio- and Nephrotoxicities in Rats. BIOMED RESEARCH INTERNATIONAL 2020; 2020:4018412. [PMID: 32851069 PMCID: PMC7439203 DOI: 10.1155/2020/4018412] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 06/18/2020] [Accepted: 07/21/2020] [Indexed: 11/18/2022]
Abstract
Doxorubicin is an anthracycline antibiotic that is used for the treatment of various types of cancer. However, its clinical usage is limited due to its potential life-threatening adverse effects, such as cardio- and nephrotoxicities. Nonetheless, simultaneous administration of doxorubicin and antioxidants, such as those found in green tea leaves, could reduce cardiac and renal tissue damage caused by oxidative stress. The methylxanthine fraction isolated from Bancha tea leaves were tested in vitro for its antioxidant activity and in vivo for its organoprotective properties against doxorubicin-induced cardio- and nephrotoxicities in a rat model. The in vivo study was conducted on male Wistar rats divided into 6 groups. Methylxanthines were administered at high (5 mg/kg body weight) and low (1 mg/kg body weight) doses, while doxorubicin was administered at a cumulative dose of 20 mg/kg body weight. Serum creatinine, uric acid, and urea concentrations, as well as serum enzyme levels (creatinine kinase (CK), creatinine kinase MB fraction (CK-MB), aspartate aminotransferase (AST), and lactate dehydrogenase (LDH)) and electrolytes (Na+, K+, and Cl−), were analysed. In addition, histological analysis was performed to assess cardiac and renal tissue damage. The concomitant administration of Bancha methylxanthines and doxorubicin showed a dose-dependent reduction in the serum biochemical parameters, indicating a decrease in the cardiac and renal tissue damage caused by the antibiotic. Histological analysis showed that pretreatment with methylxanthines at the dose of 5 mg/kg resulted in an almost normal myocardial structure and a significant decrease in the morphological kidney changes caused by doxorubicin exposure compared with the group that received doxorubicin alone. The putative mechanism is most likely related to a reduction in the oxidative stress caused by doxorubicin.
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Isac-Torrente L, Fernandez-Gomez B, Miguel M. Coffee capsules: implications in antioxidant activity, bioactive compounds, and aluminum content. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03577-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Winiarska-Mieczan A, Mieczan T, Wójcik G. Importance of Redox Equilibrium in the Pathogenesis of Psoriasis-Impact of Antioxidant-Rich Diet. Nutrients 2020; 12:E1841. [PMID: 32575706 PMCID: PMC7353401 DOI: 10.3390/nu12061841] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/18/2020] [Accepted: 06/19/2020] [Indexed: 12/25/2022] Open
Abstract
Psoriasis is a common, chronic, hyperproliferative, inflammatory skin disease occurring in most ethnic groups in the world. The disease is hereditary but the process of its inheritance is complex and still not fully understood. At the same time, it has been observed that psoriatic lesions may be triggered by certain prooxidative external factors: using narcotics, smoking, drinking alcohol, physical and mental stress, as well as bacterial infections and injury. Since the main physiological marker of psoriasis relates to disorders in the organism's antioxidative system, it is necessary to develop a well-balanced combination of pharmaceuticals and dietary antioxidants to facilitate the effective treatment and/or prevention of the disease. The dietary sources of antioxidants must be adequate for chronic use regardless of the patient's age and be easily available, e.g., as ingredients of regular food or dietary supplements. Diet manipulation is a promising therapeutic approach in the context of modulating the incidence of chronic diseases. Another potentially viable method entails the use of nutrigenomics, which guarantees a multiaspectual approach to the problem, including, in particular, analyses of the genetic profiles of psoriasis patients with the view to more accurately targeting key problems. The present paper pertains to the significance of redox equilibrium in the context of psoriasis. Based on information published in worldwide literature over the last decade, the impact of dietary exogenous antioxidants on the course of this chronic disease was analysed.
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Affiliation(s)
- Anna Winiarska-Mieczan
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, 20-950 Lublin, Poland;
| | - Tomasz Mieczan
- Department of Hydrobiology and Protection of Ecosystems, University of Life Sciences in Lublin, 20-262 Lublin, Poland
| | - Grzegorz Wójcik
- Department of Inorganic Chemistry, Maria Curie-Sklodowska University, 20-031 Lublin, Poland;
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AL-Megrin WA, El-Khadragy MF, Hussein MH, Mahgoub S, Abdel-Mohsen DM, Taha H, Bakkar AAA, Abdel Moneim AE, Amin HK. Green Coffea arabica Extract Ameliorates Testicular Injury in High-Fat Diet/Streptozotocin-Induced Diabetes in Rats. J Diabetes Res 2020; 2020:6762709. [PMID: 32626781 PMCID: PMC7306074 DOI: 10.1155/2020/6762709] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Accepted: 04/25/2020] [Indexed: 12/14/2022] Open
Abstract
Diabetes mellitus (DM) is a chronic endocrine disease characterized by persistent hyperglycemia. Oxidative damage, inflammatory cytokines, and apoptotic cell death play a major role in the induction and progression of male testicular damage. Plant-derived phytochemicals such as green coffee (Coffea arabica) can possess antidiabetic effects with little toxicity. The current study is aimed at investigating the therapeutic roles of green coffee in diabetic testicular injury stimulated by high-fat diet/streptozotocin administration. Diabetes mellitus was induced by a high-fat diet and a single dose of streptozotocin (STZ) (35 mg kg-1) in male albino rats. Diabetic animals were orally given two different concentrations of green coffee (50 mg kg-1 and 100 mg kg-1) for 28 days. The levels of testosterone, luteinizing hormone, and follicle-stimulating hormone and parameters of oxidative stress, inflammation, and apoptosis were measured. mRNAs and protein levels were detected quantitatively by real-time PCR and ELISA, respectively. In the diabetic group, the levels of testosterone, luteinizing hormone, and follicle-stimulating hormone showed a significant reduction while they increased significantly after green coffee treatment. A significant increase of antioxidant markers glutathione, superoxide dismutase, catalase, glutathione peroxidase, and glutathione reductase along with decreased levels of lipid peroxides and nitric oxide was observed after green coffee treatment in the diabetic group. Finally, the levels of IL-1β, TNF-α, Bax, and caspase-3 were also decreased in both treated groups (metformin and green coffee) when compared to the diabetic group. We conclude that testicular oxidative impairment induced by a high-fat diet (HFD) and STZ can be reversed by green coffee. Administration of green coffee could represent a promising therapeutic agent which can help the treatment of type 2 DM-induced testicular dysfunction.
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Affiliation(s)
- Wafa A. AL-Megrin
- Biology Department, Faculty of Science, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia
| | - Manal F. El-Khadragy
- Biology Department, Faculty of Science, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia
- Zoology and Entomology Department, Faculty of Science, Helwan University, Cairo, Egypt
| | - Manal H. Hussein
- Zoology and Entomology Department, Faculty of Science, Helwan University, Cairo, Egypt
| | - Shahenda Mahgoub
- Biochemistry and Molecular Biology Department, Faculty of Pharmacy, Helwan University, Cairo, Egypt
| | - Doaa M. Abdel-Mohsen
- Biochemistry and Molecular Biology Department, Faculty of Pharmacy, Helwan University, Cairo, Egypt
| | - Heba Taha
- Biochemistry and Molecular Biology Department, Faculty of Pharmacy, Helwan University, Cairo, Egypt
| | - Ashraf A. A. Bakkar
- Faculty of Biotechnology, Modern Sciences and Arts University (MSA), Giza, Egypt
| | - Ahmed E. Abdel Moneim
- Zoology and Entomology Department, Faculty of Science, Helwan University, Cairo, Egypt
| | - Hatem K. Amin
- Biochemistry and Molecular Biology Department, Faculty of Pharmacy, Helwan University, Cairo, Egypt
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Zengin G, Sinan KI, Mahomoodally MF, Angeloni S, Mustafa AM, Vittori S, Maggi F, Caprioli G. Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin. Foods 2020; 9:foods9060713. [PMID: 32498234 PMCID: PMC7353581 DOI: 10.3390/foods9060713] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/19/2020] [Accepted: 05/25/2020] [Indexed: 02/06/2023] Open
Abstract
In a world where an eco-friendlier approach is becoming more and more necessary, it is essential to reduce waste production and to reuse residues of the company’s supply chain. Coffee silverskin (CS) and spent coffee ground (SCG), two by-products of coffee production, are important sources of bioactive compounds and, for this, some authors have proposed their reuse in the nutraceutical, food, and cosmetic sector. However, their potential enzyme inhibitory properties have been poorly investigated. Hence, the objective of the current work was to study the enzymatic inhibitory activities against acetylcholinesterase, butyrylcholinesterase, α-amylase, α-glucosidase, and tyrosinase of different extracts of CS and SCG. Before these in vitro bioassays, the phytochemical composition of each extract was investigated via colorimetric assays and HPLC-MS/MS analysis. In addition, the antioxidant activities were evaluated by different chemical approaches. SCG extracts contained a higher content of bioactive compounds, notably the SCG EtOH:H2O extract was the richest in caffeine and possessed the highest antioxidant activities. The hydroalcoholic and methanolic extracts were shown to be the most active against all tested enzymes, while the water extracts displayed lower activity. Our results showed a weak correlation between bioactive compounds and enzyme inhibitory effects, proving inhibitory activities likely due to non-phenolic molecules such as alkaloids and terpenoids. Obtained findings could be a starting point to develop novel nutraceuticals from CS and SCG.
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Affiliation(s)
- Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Campus, Konya, 42130 Konya, Turkey; (G.Z.); (K.I.S.)
| | - Kouadio Ibrahime Sinan
- Department of Biology, Science Faculty, Selcuk University, Campus, Konya, 42130 Konya, Turkey; (G.Z.); (K.I.S.)
| | - Mohamad Fawzi Mahomoodally
- Institute of Research and Development, Duy Tan University, Da Nang 550000, Vietnam; or
- Department of Health Sciences, Faculty of Science, University of Mauritius, Réduit 80837, Mauritius
| | - Simone Angeloni
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (S.V.); (G.C.)
- International Hub for Coffee Research and Innovation, Via E. Betti 1, 62020 Belforte del Chienti, Italy
| | - Ahmed M. Mustafa
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (S.V.); (G.C.)
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (S.V.); (G.C.)
| | - Filippo Maggi
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (S.V.); (G.C.)
- Correspondence: ; Tel.: +39-07-3740-4506
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (S.V.); (G.C.)
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Czech H, Heide J, Ehlert S, Koziorowski T, Zimmermann R. Smart Online Coffee Roasting Process Control: Modelling Coffee Roast Degree and Brew Antioxidant Capacity for Real-Time Prediction by Resonance-Enhanced Multi-Photon Ionization Mass Spectrometric (REMPI-TOFMS) Monitoring of Roast Gases. Foods 2020; 9:foods9050627. [PMID: 32422859 PMCID: PMC7278678 DOI: 10.3390/foods9050627] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 05/06/2020] [Accepted: 05/07/2020] [Indexed: 02/07/2023] Open
Abstract
Process control with high time resolution is essential to maintain high product quality in coffee roasting. However, analytical techniques for quality assurance or measurements of desired coffee properties are often labor-intensive and can only be conducted after dropping the coffee beans. Resonance-enhanced multi-photon ionization time-of-flight mass spectrometry (REMPI-TOFMS) at 248 nm and 266 nm was applied to analyze the composition of the roast gas from small-scale Arabica coffee roasting. Coffee beans were dropped after different roasting times, ground and analyzed by Colorette to obtain the roast degree. Additionally, the antioxidant capacity of the coffee brew was determined by Folin–Ciocalteu (FC) assay. Models for the prediction of Colorette and FC values from REMPI mass spectra were constructed by partial least squares (PLS) regression. REMPI-TOFMS enables the prediction of Colorette values with a root-mean-square error in prediction (RMSEP) below 5 for both wavelengths. FC values could be predicted using REMPI at 248 nm with an RMSEP of 80.3 gallic acid equivalents (GA-eq) mg L−1, while REMPI at 266 nm resulted in RMSEP of 151 GA-eq mg L−1. Finally, the prediction of Colorette and FC value at 5 s time resolution were demonstrated with online measurements.
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Affiliation(s)
- Hendryk Czech
- Joint Mass Spectrometry Centre, Chair of Analytical Chemistry, Institute of Chemistry, University of Rostock, Dr.-Lorenz-Weg 2, 18059 Rostock, Germany; (J.H.); (R.Z.)
- Joint Mass Spectrometry Centre, Cooperation Group “Comprehensive Molecular Analytics”, Helmholtz Zentrum München-German Research Center for Environmental Health GmbH, Gmunder Str. 37, 81379 München, Germany
- Correspondence:
| | - Jan Heide
- Joint Mass Spectrometry Centre, Chair of Analytical Chemistry, Institute of Chemistry, University of Rostock, Dr.-Lorenz-Weg 2, 18059 Rostock, Germany; (J.H.); (R.Z.)
| | - Sven Ehlert
- Photonion GmbH, Hagenower Str. 73, 19061 Schwerin, Germany;
- Department Life, Light & Matter, University of Rostock, Albert-Einstein-Straße 25, 18059 Rostock, Germany
| | - Thomas Koziorowski
- PROBAT-Werke von Gimborn Maschinenfabrik GmbH, Reeser Str. 94, 46446 Emmerich am Rhein, Germany;
| | - Ralf Zimmermann
- Joint Mass Spectrometry Centre, Chair of Analytical Chemistry, Institute of Chemistry, University of Rostock, Dr.-Lorenz-Weg 2, 18059 Rostock, Germany; (J.H.); (R.Z.)
- Joint Mass Spectrometry Centre, Cooperation Group “Comprehensive Molecular Analytics”, Helmholtz Zentrum München-German Research Center for Environmental Health GmbH, Gmunder Str. 37, 81379 München, Germany
- Department Life, Light & Matter, University of Rostock, Albert-Einstein-Straße 25, 18059 Rostock, Germany
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Spray drying encapsulation of a native plant extract rich in phenolic compounds with combinations of maltodextrin and non-conventional wall materials. Journal of Food Science and Technology 2020; 57:4111-4122. [PMID: 33071332 DOI: 10.1007/s13197-020-04447-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/31/2020] [Accepted: 04/08/2020] [Indexed: 12/15/2022]
Abstract
Crotalaria longirostrata (chipilin) leaves contain phenolic compounds with antioxidant activity. These phenolic compounds, however, could easily degrade after extraction. Microencapsulation is a possible solution for avoiding this degradation. Frequently, microencapsulation is carried out using conventional encapsulating agents. The aim of this work was to evaluate the effect of several non-conventional encapsulating agents on microencapsulation by spray drying of phenolic compounds from chipilin, stability and release of phenolic compounds were also studied. Maltodextrin (MD), gum Arabic (GA), soy protein (SP), cocoa shell pectin (CSP), and protein (PC), as well as the gum (GC) of Cajanus cajan seeds were used. Different blends of these matrixes containing phenolic compounds from chipilin leaves were spray dried at 120 °C. After drying, the yield and microencapsulation efficiency were determined. All results were analyzed by an ANOVA test (p < 0.05). The release kinetics of phenolic compounds were modeled using zero, first-order, Higuchi and Korsmeyer-Peppas models. The R2 was calculated for each model. The blends of encapsulating agents allowed the formation of an efficient polymer matrix with yields between 46 and 64% and microencapsulation efficiency between 65 and 92%. Results show that maltodextrin with soy protein allowed the highest (92%) microencapsulation efficiency, although maltodextrin and cocoa shell pectin were more effective protective agents, showing greater stability. The Korsmeyer-Peppas model was the best in predicting the phenolic compounds release with R2 values higher than 98%. The stability time for microcapsules with MD-CSP was 8.88 years and 1.43 years at 4 °C and 30 °C, respectively.
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Rahpeyma E, Sekhavatizadeh SS. Effects of encapsulated green coffee extract and canola oil on liquid kashk quality. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-40-51] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
In this study, we used a water-in-oil (W/O) emulsion encapsulation technique to enhance green coffee extract in the novel kashk product and protect it against hot filling. Green coffee extracts (GCE) in free (1%, 0.5%, and 0.25%) and encapsulated form (EGCE) (5%, 2.5%, and 1.25%) were added to kashk during hot filling, and their physicochemical and sensory properties were investigated. The EGCE kashk had higher oxidative stability (0.43 h) than the control due to the extract’s high phenolic content and DPPH radical scavenging activity (74%). Although a high concentration of GCE caused a higher pH (4.02), the latter declined in all the samples during the storage period. Further, the size of droplets in the emulsion varied from 3.20 to 8.51 μm, confirming the well-encapsulated GCE by Fourier transform infrared. In addition, palmitic acid and oleic acid were detected in GCE by gas chromatography as the main saturated and unsaturated fatty acids, respectively. All the treatments had similar rheological properties and the highest flow index was observed in the samples with EGCE 5% on day 60. The sensory evaluation showed that the assessors preferred the kashk formulated with 1% GCE. Finally, GCE encapsulation protected the color of the samples, and the b* value remained unchanged, whereas the lightness (L*) increased. We suggest that a W/O emulsion is a successful technique for GCE encapsulation in kashk and can offer the latter to consumers as an alternative type of flavored dairy product with a better shelf life and health benefits.
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Affiliation(s)
- Elnaz Rahpeyma
- Department of Food Science, Sarvestan branch, Islamic Azad University
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Bobková A, Hudáček M, Jakabová S, Belej Ľ, Capcarová M, Čurlej J, Bobko M, Árvay J, Jakab I, Čapla J, Demianová A. The effect of roasting on the total polyphenols and antioxidant activity of coffee. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2020; 55:495-500. [PMID: 32067557 DOI: 10.1080/03601234.2020.1724660] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The total polyphenolic content and the antioxidant activity have been analyzed in ground beans of green, light, medium and dark roasted coffee by UV-VIS spectrometry. Water coffee extracts showed the highest levels of polyphenols in green and light roasted coffees where the total polyphenolic content (TPC) ranged from 49.19 ± 0.70 to 74.05 ± 0.28 and from 59.79 ± 1.45 to 38.34 ± 1.26 g GAE.kg-1, respectively. In medium roast samples it ranged from 43.90 ± 3.07 to 74.05 ± 0.28g GAE.kg-1 and in dark roast from 37.44 ± 0.63 to 47.41 ± 0.69 g GAE.kg-1. The total antioxidant capacity (TAC) reached the highest values (DPPH inhibition ranging from 69.08 ± 1.33% to 78.55 ± 0.89%) in light roasted coffees. Dark roasted coffees showed both the lowest content of polyphenols as well as the total antioxidant capacity. In case of TPC, statistically significant differences (P˂0.001) have been identified between green coffee and other roasted degrees. Also, dark coffee showed statistically noticeable differences (P˂0.001) in TPC in relation to other roasted stages. Statistically important difference (P˂0.001) has been discovered between the total antioxidant capacity of dark roasted coffee and other roasting levels. The results demonstrated that roasting process affects both the oxidative activity as well as polyphenolic content.
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Affiliation(s)
- Alica Bobková
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, The Slovak University of Agriculture, Nitra, Slovakia
| | | | - Silvia Jakabová
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, The Slovak University of Agriculture, Nitra, Slovakia
| | - Ľubomír Belej
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, The Slovak University of Agriculture, Nitra, Slovakia
| | - Marcela Capcarová
- Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, The Slovak University of Agriculture, Nitra, Slovakia
| | - Jozef Čurlej
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, The Slovak University of Agriculture, Nitra, Slovakia
| | - Marek Bobko
- Faculty of Biotechnology and Food Sciences, Department of Technology and the Quality of Animal Products, The Slovak University of Agriculture, Nitra, Slovakia
| | - Július Árvay
- Faculty of Biotechnology and Food Sciences, Department of Chemistry, The Slovak University of Agriculture, Nitra, Slovakia
| | - Imrich Jakab
- Faculty of Natural Sciences, Department of Ecology and Environmental Science, Constantine Philosopher University, Nitra, Slovakia
| | - Jozef Čapla
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, The Slovak University of Agriculture, Nitra, Slovakia
| | - Alžbeta Demianová
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, The Slovak University of Agriculture, Nitra, Slovakia
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