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Angeloni S, Navarini L, Khamitova G, Maggi F, Sagratini G, Vittori S, Caprioli G. A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS. Food Chem 2020; 325:126924. [PMID: 32387932 DOI: 10.1016/j.foodchem.2020.126924] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 04/21/2020] [Accepted: 04/25/2020] [Indexed: 12/12/2022]
Abstract
Green coffee, the raw material of roasted coffee and coffee beverages, is one of the most widely traded commodities worldwide. There is a dearth of studies on its content in phytoestrogens such as isoflavones and lignans. Previously, we developed an efficient method for the simultaneous quantification of 6 isoflavones (daidzin, genistin, daidzein, genistein, formononetin and biochanin A) and 3 lignans (secoisolariciresinol, matairesinol and lariciresinol) in green coffee by using HPLC-MS/MS. Several extraction processes were evaluated and the best performing, base hydrolysis followed by enzymatic digestion, was validated and used to analyse 25 different coffee samples, 1 Coffea canephora and 24 Coffea arabica, from different countries. Lignans (total content: 286.5-8131.8 µg kg-1) were found in higher concentration than isoflavones (total content: 3.4-300.0 µg kg-1) and the most abundant were secoisolariciresinol (172.6-5714.1 µg kg-1) and lariciresinol (113.9-2417.7 µg kg-1). Notably, the Ethiopian coffee samples contained the highest levels of these compounds.
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Affiliation(s)
- Simone Angeloni
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy; International Hub for Coffee Research and Innovation, Belforte del Chienti (MC), Italy
| | | | - Gulzhan Khamitova
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy; International Hub for Coffee Research and Innovation, Belforte del Chienti (MC), Italy
| | - Filippo Maggi
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy.
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Nzekoue FK, Khamitova G, Angeloni S, Sempere AN, Tao J, Maggi F, Xiao J, Sagratini G, Vittori S, Caprioli G. Spent coffee grounds: A potential commercial source of phytosterols. Food Chem 2020; 325:126836. [PMID: 32387984 DOI: 10.1016/j.foodchem.2020.126836] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 04/14/2020] [Accepted: 04/15/2020] [Indexed: 02/06/2023]
Abstract
This study sought to determine the content of phytosterols (PS) in spent coffee grounds (SCG) to assess a novel industrial application of this coffee by-product as a commercial source of PS. Four PS were extracted and analyzed from 14 SCG samples from 12 countries. Sonication in acidic conditions followed by saponification resulted determinant for PS extraction. PS were identified by high-performance liquid chromatography-diode array detector (HPLC-DAD) after derivatization. In the order of abundance, the PS were β-sitosterol (188.5-688.5 mg kg-1), campesterol (48.6-214.5 mg kg-1), stigmasterol (58.9-188.5 mg kg-1), and cycloartenol (14.6-65.8 mg kg-1 mg kg1). Total PS fraction ranged from 343.4 mg kg-1 to 1146.3 mg kg-1 of SCG with an average level of 618.2 ± 195.4 mg kg-1. Considering the millions of tons of SCG produced every year, this by-product could be a sustainable source of PS to fill a growing global demand.
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Affiliation(s)
| | - Gulzhan Khamitova
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy; International Hub for Coffee Research and Innovation, Belforte del Chienti (MC), Italy
| | - Simone Angeloni
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy; International Hub for Coffee Research and Innovation, Belforte del Chienti (MC), Italy
| | - Alba Nácher Sempere
- Institut Educació Secundària Pare Vitoria, Avinguda d'Elx, 15, 03801 Alcoi, Alicante, Spain
| | - Jing Tao
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy; Zhengzhou University of Light Industry, 166 Kexue Ave, Zhongyuan, Zhengzhou, Henan, China
| | - Filippo Maggi
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy.
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Khamitova G, Angeloni S, Borsetta G, Xiao J, Maggi F, Sagratini G, Vittori S, Caprioli G. Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used. Food Chem 2020; 314:126220. [PMID: 31982858 DOI: 10.1016/j.foodchem.2020.126220] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 01/03/2020] [Accepted: 01/13/2020] [Indexed: 02/08/2023]
Abstract
Espresso machines maintain constant the extraction process of espresso coffee (EC), however, it is difficult to grind roasted coffee in homogeneous way. This research aims to investigate grinded beans at specific particle sizes in three variously designed filter baskets and to compare the concentration of bioactive compounds while decreasing the amount of ground coffee. Analyses on caffeine, trigonelline and chlorogenic acids are carried out with HPLC-VWD, while volatiles with HS-SPME/GC-MS. Extracting with smaller particles escalates the quantity of bioactive compounds. The amount of caffeine/cup increased moving from 500-1000 µm to 200-300 µm particle size, both in Arabica and Robusta for all filter baskets. Keeping constant the volume of EC at various heights of perforated disc, the amount of bioactive compounds at 12 g were only around 9% lower than at 14 g. The outcomes will support further studies on different extraction processes, to develop more sustainable and economically affordable coffee.
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Affiliation(s)
- Gulzhan Khamitova
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy; International HUB for Coffee Research and Innovation, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy
| | - Simone Angeloni
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy; International HUB for Coffee Research and Innovation, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy
| | - Germana Borsetta
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, University of Macau, Macau, China
| | - Filippo Maggi
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy; International HUB for Coffee Research and Innovation, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy.
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Angeloni S, Navarini L, Khamitova G, Sagratini G, Vittori S, Caprioli G. Quantification of lignans in 30 ground coffee samples and evaluation of theirs extraction yield in espresso coffee by HPLC-MS/MS triple quadrupole. Int J Food Sci Nutr 2019; 71:193-200. [PMID: 31170854 DOI: 10.1080/09637486.2019.1624693] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Lignans are a class of polyphenols considered to be phytoestrogens because of their oestrogenic/antiestrogenic activities and their plant origin. Few works have reported on the content of lignans in ground coffee, and most of them analysed a small number of samples. Hence, our aim was to quantify the content of three lignans, secoisolariciresinol, lariciresinol and matairesinol, in ground coffee by using high-performance liquid chromatography tandem mass spectrometry. Evaluation of acidic hydrolysis, methanolic extractions, and enzymatic digestions as extraction methods indicated that enzymatic digestion with Taka-diastase 2% was the best. When this method was applied to 30 different ground coffees, we found that SECO was the highest concentration lignan (84.4-257.8 μg kg-1), followed by LARI (26.1-91.5 μg kg-1). Moreover, comparison of lignan extraction yield in espresso coffee and ground coffee showed that these molecules seem to be completely extracted during espresso coffee percolation, since the extraction yield average was 95.2%.
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Affiliation(s)
- Simone Angeloni
- School of Pharmacy, University of Camerino, Camerino, Italy.,International Hub for Coffee Research and Innovation, Belforte del Chienti (MC), Italy
| | | | - Gulzhan Khamitova
- School of Pharmacy, University of Camerino, Camerino, Italy.,International Hub for Coffee Research and Innovation, Belforte del Chienti (MC), Italy
| | | | - Sauro Vittori
- School of Pharmacy, University of Camerino, Camerino, Italy
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