Comparison of antioxidant, antimicrobial activities and chemical profiles of three coffee (Coffea arabica L.) pulp aqueous extracts

Duangjai, Acharaporn; Suphrom, Nungruthai; Wungrath, ๋Jukkrit; Ontawong, Atcharaporn; Nuengchamnong, Nitra; Yosboonruang, Atchariya

doi:10.1016/j.imr.2016.09.001

Cited by 118 publications

(93 citation statements)

References 26 publications

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“…Whereas coffee husk and coffee pulp have great potential as a functional food ingredient (SETYOBUDI et al, 2019) due to its components contained such as of proteins (8 % to 11 %), lipids (0.5 % to 3 %), minerals (3 % to 7 %), carbohydrates (58 % to 85 %), reducing sugars (14 %), caffeine (~1 %), and tannin (~5 %) and 0.2 mg g −1 to 1.9 mg g −1 of 5-O-caffeoylquinic acid compound, the main phenolic compound found in Arabica and Robusta coffee (FRANCA, OLIVEIRA, 2009;MULLEN et al, 2013). Some of the studies that have been conducted to utilize coffee husk as a dietary fiber ingredient (BENITEZ et al, 2019), a food supplement (ESQUIVEL, JIMÉNEZ, 2012;BLINOVÁ, L. et al, 2017); an antioxidant and anti-bacterial (MURTHY et al, 2012;DUANGJAI et al, 2016). Although there are relatively many studies on cookie recipes (CF GLOBAL HOLDINGS, 2019), research on coffee cherry flour (CCF) as a functional food has never been found Cookies, one type of pastry, is very popular for Indonesian people.…”

Section: Introductionmentioning

confidence: 99%

Dietary Fiber and Antioxidant Activity of Gluten-Free Cookies With Coffee Cherry Flour Addition

Damat

Anggriani

Setyobudi

et al. 2019

C.Sci.

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<p>Coffee husk and coffee pulp are by-product of coffee fruit and bean processing, can be considered as potential functional ingredients for food production as coffee cherry flour (CCF). The CCF contains a lot of carbohydrates, proteins, caffeine, tannins, and polyphenols. In this study, CCF was combined with modified arrowroot starch (MAS) and modified cassava flour (MOCAF) into cookies and improvement on the physical, chemical, and nutraceutical properties of the cookies were studied. The cookies consisted of 20 % of MOCAF and 80 % mixed of modified arrowroot starch and CCF in five levels (80 %:0 %; 75 %:5 %; 70 %:10 %; 65 %:15 %; 60 %:20 %) and objective physical, chemical, and nutraceutical properties of the cookies were assessed. The results showed that the total dietary fiber content was enhanced from 11.69 % to 19.48 % with a high proportion of 20 % CCF. The cookies added with CCF displayed enhanced antioxidant activity. Acceptable cookies were obtained by adding 5 % CCF. Thus, the results implied that cookies with CCF addition obtained dietary fiber enriched cookies with improved antioxidant activity.</p>

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Section: Introductionmentioning

confidence: 99%

Dietary Fiber and Antioxidant Activity of Gluten-Free Cookies With Coffee Cherry Flour Addition

Damat

Anggriani

Setyobudi

et al. 2019

C.Sci.

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“…Conditions for ESI-Q-TOF-MS were the same as in the previous study (Duangjai et al, 2016). A 6540 ultrahigh definition accurate mass Q-TOF (Agilent Technologies, Palo Alto, CA, USA) was converted into an Agilent 1260 infinity high performance liquid chromatography instrument (Agilent, Waldbonn, Germany) via an ESI interface.…”

Section: Identification Of Proanthocyanidins In Hkd Rice Bran Extractmentioning

confidence: 99%

Hom–Kularb–Dang Rice Bran Extract for the Prevention of UVB-Damage Against Human Skin Fibroblast

Yakaew¹,

Phimnuan²,

Tiensomjitr³

et al. 2020

CMUJNS

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In this study, we investigated the protective effect of hydroglycolic crude extract of Thai red Hom-Kularb-Drice ( HKD) rice bran on UVBinduced photoaging of human skin fibroblast. The HKD rice bran extract showed scavenging capacity with an EC50 of 4.37 0.34 mg/mL testing using a DPPH radical scavenging assay. The structural identification of proanthocyanidins compounds was performed by Liquid chromatographyelectrospray ionization-quadrupole-time-of flight mass spectrometry ( LC-ESI-Q-TOF-MS) in the hydroglycolic HKD extract. These compounds were cyanidin B2 type and ( epi) catechin. The extract showed a no cytotoxic response was showed in human skin fibroblast. Furthermore, the HKD extract ( 20 µg/ mL) exhibited a protective effect in UVB irradiated primary skin fibroblast, reducing MMP-1 ( matrix metalloproteinases-1) expression and increasing production of type I procollagen. This data suggests that the CMU

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“…Polyphenols different from anthocyanins, such as phenolic acids (147.4-492.7 g/kg), gallic acid 4 (93.1-353.7 mg/kg), and flavonoids (2.52-13.5 mg/kg), were obtained with acidified methanol from residues of grape (Vitis vinifera L.) seed oil production [28], while protocatechuic acid 1 and chlorogenic acid 14 were extracted with hot water (92 AE 3°C, 2 min) [13]. Other solvents used for EP extraction are acetone/water mixtures (80%, 3 h stirring) to obtain flavonol 37, 40 glycosides and xanthones 17-18 from lyophilized mango peels ( Table 1 and Figure 2) [31].…”

Section: Ars Extractionmentioning

confidence: 99%

“…Antioxidant Compounds from Agro-Industrial Residue DOI: http://dx.doi.org /10.5772/intechopen.85184 mainly pomace, peels, seeds, and fibers from fruits such as acerola (Malpighia) [12], coffee [13], mandarin oranges (Citrus) [14], berries [15], yuzu (Citrus) [16], mangoes [17], apples [3], pears [3], oranges [18], jocote (Spondias purpurea L.) [19], cocoa husks [20], and grapes [21].…”

mentioning

confidence: 99%

Antioxidant Compounds from Agro-Industrial Residue

Hernández-Carlos¹,

Santos-Sánchez²,

Salas-Coronado³

et al. 2019

Antioxidants

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Agro-industrial residues are a potential source of antioxidant compounds, which in general are phenolic compounds with a large chemical variability. The structure and the complexity of the phenolic compounds (polyphenols) determine their antioxidant capacity, pretreatments, and extraction methods. This chapter gives an overview of the chemical complexity of the phenolic compounds found in extractable and non-extractable fractions of agro-industrial residues, and representative compounds that are present in such residues are shown. Moreover, extraction methods described in this review showed the use of nonconventional technologies and chemical, enzymatic, or thermic treatments, useful to transform non-extractable polyphenols (NEP) to extractable polyphenol (EP) and then apply the EP extraction methods and recover antioxidants.

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Comparison of antioxidant, antimicrobial activities and chemical profiles of three coffee (Coffea arabica L.) pulp aqueous extracts

Cited by 118 publications

References 26 publications

Dietary Fiber and Antioxidant Activity of Gluten-Free Cookies With Coffee Cherry Flour Addition

Dietary Fiber and Antioxidant Activity of Gluten-Free Cookies With Coffee Cherry Flour Addition

Hom–Kularb–Dang Rice Bran Extract for the Prevention of UVB-Damage Against Human Skin Fibroblast

Antioxidant Compounds from Agro-Industrial Residue

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