Chemical composition and anti-radical properties of coffee cherry cultivated in Mediterranean climate

Di Stefano, Vita; Buzzanca, Carla; Ruvutuso, Fortunato; Scuderi, Dario; Palazzolo, Eristanna; Gugliuzza, Giovanni; Tinebra, Ilenia; Farina, Vittorio

doi:10.1016/j.fbio.2023.103349

Cited by 10 publications

(2 citation statements)

References 37 publications

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“…In addition to these activities, aronia leaves have been reported as effective in the prevention and treatment of cancer, leukemia, and other chronic diseases. , Although several studies have been conducted on the aronia plant leaves, data are still limited to its potential beneficial effects. The high diversity of biophenols may support the utilization of these components to enhance the nutritional and functional value of food products. , …”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Capacity, Sugar Content, and Tandem HPLC–DAD–ESI/MS Profiling of Phenolic Compounds from Aronia melanocarpa Fruits and Leaves (Nero and Viking Cultivars)

Kubra Sasmaz,

Kilic-Buyukkurt,

Selli

et al. 2024

ACS Omega

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This study examined the phenolic profile, sugar composition, and antioxidant capacities of chokeberry fruits and leaves obtained from four different Turkiye provinces. A total of 21 phenolics including phenolic acid and its derivatives, flavanols, anthocyanins, and flavonols were determined in the fruits, while the leaves had 19 phenolics, including phenolic acid and its derivatives, flavanols, and flavonols. The total amount of phenolic compounds was the highest in both fruits and leaves in the samples from the Bursa province. Cis 5-O-p-coumaroylquinic acid and secoxyloganin were quantified for the first time in both fruits and leaves. In summary, it was found that different geographical locations significantly affected the phenolics, sugar contents, and antioxidant activities of the fruits and leaves.

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Section: Introductionmentioning

confidence: 99%

“…The high diversity of biophenols may support the utilization of these components to enhance the nutritional and functional value of food products. 18 , 19 …”

Section: Introductionmentioning

confidence: 99%

Antioxidant Capacity, Sugar Content, and Tandem HPLC–DAD–ESI/MS Profiling of Phenolic Compounds from Aronia melanocarpa Fruits and Leaves (Nero and Viking Cultivars)

Kubra Sasmaz,

Kilic-Buyukkurt,

Selli

et al. 2024

ACS Omega

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Essential and Nonessential Elements, Lipids and Volatile Compounds in Coffee and Transfer to Coffee Brews: Assessment of the Benefits and Potential Risks for Human Health

Senila,

Kovacs,

Senila

2024

Food Science & Nutrition

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Coffee is a popular beverage with significant commercial and social importance. The study aimed to determine the fatty acids profile, volatile compounds, and concentration of major and trace elements (Na, Mg, K, Ca, P, S, Fe, Mn, Cu, Zn, Cr, Ni, Cd, and Pb) in the two most important varieties of coffee, namely arabica and robusta. The leaching percentages of mineral elements and the effect of boiling time on the transfer of elements to aqueous extracts were also determined. In terms of fatty acids profile, the robusta variety was found to have a higher content of saturated fatty acids (46.68%) compared to the arabica variety (44.38%), whereas arabica contained a higher amount of omega‐6. Regarding the volatile compounds, arabica contained higher amounts of pyrazines (36%), ketones (5.4%), and furans (37.8%). The average contents of the major elements in roasted coffee (arabica and robusta) decreased in the order K > P > S > Mg > Ca > Na, while the trace elements content exhibited a decrease in the order Fe > Mn > B > Cu > Zn > Ni > Pb > Cd ≈ Cr. In coffee brews, the contents of elements have a similar decreasing trend, although variations in leaching percentages were observed. The health risk was assessed considering the concentrations of potentially toxic elements in coffee brews, and no health risks were indicated by the obtained scores. The contribution of coffee brews to the recommended dietary daily intake of essential elements is low. However, it can be significant considering that this beverage is consumed on a daily basis.

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Unlocking the nutraceutical potential of Corylus avellana L. shells: microwave‐assisted extraction of phytochemicals with antiradical and anti‐diabetic properties

Maccarronello,

Cardullo,

Silva

et al. 2024

J Sci Food Agric

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BACKGROUNDIn recent years, the demand for high‐quality natural extracts to be included in nutraceutical formulations has increased sharply. Hazelnut (Corylus avellana L.) shells (HZS) are underrated agricultural by‐products that could be exploited as a source of active ingredients with pro‐healthy properties. In the present study, a fully green microwave‐assisted extraction (MAE) method was established for the first time aiming to recover bioactive constituents from HZS with significant nutraceutical value. Key MAE parameters, including ethanol in water concentration, microwave power, irradiation time and solvent‐to‐powder ratio, were optimized through response surface methodology utilizing a Box–Behnken design to achieve the highest total phenolic content and antioxidant/antiradical activities in the final extract.RESULTSThe optimal MAE conditions (28% v/v ethanol/water, 270 s, 670 W, and 37 mL g−1) yielded an extract with significant scavenging capacity against reactive oxygen species and remarkable inhibitory activity towards both α‐amylase (IC50 = 7.73 μg mL−1) and α‐glucosidase (IC50 = 49.44 μg mL−1), demonstrating stronger hypoglycaemic properties than the anti‐diabetic drug acarbose. Additionally, fluorescence spectroscopy results highlighted the ability of the optimized extract from HZS (OHS‐E) to counteract advanced glycation end‐product formation throughout the glycation cascade in a dose‐dependent manner. Liquid chromatography/electrospray ionization‐tandem mass spectrometry profiling unveiled the presence of fatty acids and phenolic compounds, including lignans, flavonoids, gallic acid derivatives and diarylheptanoids. Lastly, the biocompatibility of OHS‐E was attested on HT29‐MTX and Caco‐2 intestinal cells.CONCLUSIONAltogether, these findings encourage the potential application of OHS‐E as an effective nutraceutical component against type 2 diabetes mellitus and oxidative stress. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Chemical composition and anti-radical properties of coffee cherry cultivated in Mediterranean climate

Cited by 10 publications

References 37 publications

Antioxidant Capacity, Sugar Content, and Tandem HPLC–DAD–ESI/MS Profiling of Phenolic Compounds from Aronia melanocarpa Fruits and Leaves (Nero and Viking Cultivars)

Antioxidant Capacity, Sugar Content, and Tandem HPLC–DAD–ESI/MS Profiling of Phenolic Compounds from Aronia melanocarpa Fruits and Leaves (Nero and Viking Cultivars)

Essential and Nonessential Elements, Lipids and Volatile Compounds in Coffee and Transfer to Coffee Brews: Assessment of the Benefits and Potential Risks for Human Health

Unlocking the nutraceutical potential of Corylus avellana L. shells: microwave‐assisted extraction of phytochemicals with antiradical and anti‐diabetic properties

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