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Iriondo-DeHond A, Rodríguez Casas A, del Castillo MD. Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients. Front Nutr 2021; 8:730343. [PMID: 34712686 PMCID: PMC8545818 DOI: 10.3389/fnut.2021.730343] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 09/08/2021] [Indexed: 12/17/2022] Open
Abstract
Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction, have been reported in cascara, silverskin, spent coffee grounds, and coffee brew. The latter is one of the main natural sources of melanoidins of the daily diet worldwide. However, their presence in coffee by-products has been recently described. These complex macromolecules possess multiple health-promoting properties, such as antioxidant, anti-inflammatory, dietary fiber effect, and prebiotic capacity, which make them very interesting from a nutritional point of view. In addition, they have a great impact on the sensory profile of foods and their acceptance by the consumers. The present study is a descriptive, narrative, mini-review about the nature, structure, digestibility, properties (sensory, nutritional, and health-promoting), safety and regulatory status of melanoidins from the coffee brew and its by-products with a special emphasis on the latter.
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Affiliation(s)
| | | | - Maria Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, Madrid, Spain
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Tores de la Cruz S, Iriondo-DeHond A, Herrera T, Lopez-Tofiño Y, Galvez-Robleño C, Prodanov M, Velazquez-Escobar F, Abalo R, Castillo MDD. An Assessment of the Bioactivity of Coffee Silverskin Melanoidins. Foods 2019; 8:E68. [PMID: 30759878 PMCID: PMC6406266 DOI: 10.3390/foods8020068] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/07/2019] [Accepted: 02/09/2019] [Indexed: 12/21/2022] Open
Abstract
Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel knowledge. To achieve this goal, melanoidins were obtained from an aqueous extract of Arabica coffee silverskin (WO2013004873A1) and was isolated through ultrafiltration (>10 kDa). The isolation protocol was optimized and the chemical composition of the high molecular weight fraction (>10 kDa) was evaluated, by analyzing the content of protein, caffeine, chlorogenic acid, and the total dietary fiber. In addition, the structural analysis was performed by infrared spectroscopy. Antioxidant properties were studied in vitro and the fiber effect was studied in vivo, in healthy male Wistar rats. Melanoidins were administered to animals in the drinking water at a dose of 1 g/kg. At the fourth week of treatment, gastrointestinal motility was evaluated through non-invasive radiographic means. In conclusion, the isolation process was effective in obtaining a high molecular weight fraction, composed mainly of dietary fiber, including melanoidins, with in vitro antioxidant capacity and in vivo dietary fiber effects.
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Affiliation(s)
- Silvia Tores de la Cruz
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
| | - Amaia Iriondo-DeHond
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
| | - Teresa Herrera
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
| | - Yolanda Lopez-Tofiño
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Carlos Galvez-Robleño
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
| | - Marin Prodanov
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain.
| | - Francisco Velazquez-Escobar
- Technische Universität Berlin, 135/PC14 Max Volmer Laboratorium für biophysikalische Chemie, 1023 Berlin, Germany.
| | - Raquel Abalo
- Departamento de Ciencias Básicas de la Salud, Facultad de Ciencias de la Salud, Universidad Rey Juan Carlos (URJC), Alcorcón, 28922 Madrid, Spain.
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