Dietary Antioxidants in Coffee Leaves: Impact of Botanical Origin and Maturity on Chlorogenic Acids and Xanthones

Monteiro, Ângelo Filipe Almeida; Colomban, S.; Azinheira, H. G.; Guerra‐Guimarães, Leonor; Silva, Maria do Céu; Navarini, Luciano; Resmini, Marina

doi:10.3390/antiox9010006

Cited by 39 publications

(42 citation statements)

References 43 publications

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“…Therefore, it is essential that the human diet contains, among other nutrients, phenolic compounds [ 13 ]. Coffee is one of the dietary sources of these compounds [ 16 , 17 ].…”

Section: Discussionmentioning

confidence: 99%

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Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee

et al. 2020

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Coffee is a widely consumed beverage, both in Europe, where its consumption is highest, and on other continents. It provides many compounds, including phenolic compounds. The aim of the study was to assess the effect of various brewing methods on the total phenolic content (TPC) in the infusion. Research material comprised commercially available coffees: Instant Arabica and Robusta, freshly ground Arabica and Robusta (immediately prior to the analysis), ground Arabica and Robusta, decaffeinated Arabica, and green Arabica and Robusta. The following preparation methods were used: Pouring hot water over coffee grounds or instant coffee, preparing coffee in a percolator and using a coffee machine. Additional variables which were employed were water temperature (90 or 100 °C) and its type (filtered or unfiltered). In order to determine the impact of examined factors, 225 infusion were prepared. Total phenolic content was determined by the spectrophotometric method using the Folin-Ciocalteu reagent and the obtained results were expressed in mg gallic acid (GAE) per 100 g of brewed coffee. The highest value was obtained for 100% Arabica ground coffee prepared in a coffee percolator using unfiltered water at a temperature of 100 °C: 657.3 ± 23 mg GAE/100 g of infusion. High values were also observed for infusions prepared in a coffee machine, where the highest TPC value was 363.8 ± 28 mg GAE/100 g for ground Arabica. In turn, the lowest TPC was obtained for Arabica green coffee in opaque packaging, brewed with filtered water at a temperature of 100 °C: 19.5 ± 1 mg GAE/100 g of infusion. No significant effect of temperature and water type on the TPC within one type of coffee was observed. Due to its high content of phenolic compounds, Arabica coffee brewed in a coffee percolator should be the most popular choice for coffee drinkers.

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“…Therefore, it is essential that the human diet contains, among other nutrients, phenolic compounds [ 13 ]. Coffee is one of the dietary sources of these compounds [ 16 , 17 ].…”

Section: Discussionmentioning

confidence: 99%

“…The amount of the acid decreases as coffee beans mature. It has been demonstrated that CLA has a positive effect on glucose and lipid metabolism, and thus, reduces the risk of diabetes, obesity, cardiovascular and liver diseases and cancer [ 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee

et al. 2020

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“…Then, these results can be related to the constitutive characteristics of this alkaloid in the evaluated genotypes. Other studies quantified trigonelline in coffee leaves (Ashihara and Watanabe, 2014, Silva et al., 2019, Monteiro et al., 2020), but without relating to disease resistance. Trigonelline acts as a chemical defence that protects tissues from herbivorous predators such as insect larvae in Murraya paniculata (Ashihara and Watanabe, 2014).…”

Section: Discussionmentioning

confidence: 99%

Resistance of genotypes and defence compounds against bacterial halo blight of coffee

Martins

Resende

Monteiro³

et al. 2021

Journal of Phytopathology

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Bacterial halo blight of coffee (BHB), caused by Pseudomonas syringae pv. garcae, is one of the main coffee diseases and is economically important mainly in regions of higher altitudes and mild temperatures. The use of resistant cultivars in the management of diseases is the most efficient and least costly technology for producers. The Coffee Germplasm Bank of Minas Gerais State has genotypes with great genetic variability, some of which are sources of resistance to several diseases and pests. Thus, the objective of this study was to evaluate the potential of 34 genotypes from the Coffee Germplasm Bank of Minas Gerais State and five cultivars with resistance to BHB. We evaluated the expression of three plant defence genes (phenylalanine ammonia liase‐PAL, peroxidase‐POX, and cinnamyl alcohol dehydrogenase‐CAD) and quantified the content of total soluble phenolic compounds, lignin, caffeine, trigonelline, and chlorogenic acid in coffee leaves showing different levels of resistance to BHB. The cultivar IPR 102 (resistant control to BHB), the Catimor UFV 7158, Caturra Vermelho × CIFC H 79/1 UFV 339‐34, Catiguá MG2, Volutifolia Vermelho, Caturra Vermelho, Híbrido de Timor UFV 432‐02, Caturra Vermelho × CIFC H 288/14 UFV 319‐04, and Caturra Vermelho × CIFC H 79/1 UFV 339‐02 genotypes showed low disease severity. The UFV 7158 genotype showed higher PAL and POX expression levels than Mundo Novo 376/4 cultivar. The IPR 102 cultivar and UFV 7158 genotype showed high chlorogenic acid content and low caffeine and trigonelline contents.

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“…Xanthone content in young coffee leaves is as high as in mango leaves. The content of 5-CQA, 3,5-DiCQAm, and mangiferin in coffee leaves proves that kawa daun beverage has antioxidant activities and strong anti-inflammatory activities [25].…”

Section: Introductionmentioning

confidence: 94%

Physicochemical and Sensory Characteristics of Kawa Daun from West Sumatra at Different Smoking Time

Defri¹,

Palupi²,

Yuliana³

2021

Proceedings of the International Seminar on Promoting Local Resources for Sustainable Agriculture and Development (ISPLRSAD 202

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The goals of coffee leaves pruning are for faster coffee fruit growth and an easier harvesting process. The waste of pruning coffee leaves is utilized by the native people of West Sumatra, especially in Tanah Datar to prepare local traditional beverage "Kawa Daun". The name derives from the local language "Kawa" which means brewing water from coffee leaves. The coffee leaves are dried traditionally by smoking them over a cinnamon wood fireplace for 2-6 hours. The method created a unique smell of kawa daun (aromatic smokey aroma) and a change in color, taste, and texture of the coffee leaves. Therefore, kawa daun beverage needs to be developed based on the highest level of acceptance by more diverse panelists not only those from West Sumatra but also other Indonesian provinces. The smoking time is the major factor affecting moisture content, pH, color, and sensory characteristics of kawa daun beverage. In this research, coffee leaves were smoked for different durations (0, 2, 4, and 6 hours). The 0-hour treatment was done by a cabinet dryer for 8 hours. The physicochemical characteristic was measured by analyzing the moisture content of powdered dry coffee leaves using oven method (wet basis), level of acidity (pH) using a pH meter, the color stability using the Hunter method with CIE L * a * b * scale, and sensory evaluation to determine the liking level on kawa daun beverage. The panelists consisted of 65 untrained panelists from various Indonesian provinces. The results showed that the best product was the one made with 6 hours of smoking. It had moisture content of 3.04%, pH 6.63, color stability of L* = 8.81, a* = 8.43, and b* = -14.70. The level of acceptance for color was 4.19, aroma 4.39, taste 4.25, and overall 4.34 from 6 point scale. The Kawa daun made from 6-hour smoked coffee leaves was had the highest acceptance score in several indicators such as blackish brewing water (color), the smell of dried coffee leaves powder (fragrance), the smell of kawa daun after brewing with boiling water (aroma), unique sense of kawa daun (taste), the combination of a unique taste and aroma (flavor), as well as a special sensation of astringent with soft bitter in the mouth and esophagus after drinking kawa daun beverages (after taste).

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Dietary Antioxidants in Coffee Leaves: Impact of Botanical Origin and Maturity on Chlorogenic Acids and Xanthones

Cited by 39 publications

References 43 publications

Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee

Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee

Resistance of genotypes and defence compounds against bacterial halo blight of coffee

Physicochemical and Sensory Characteristics of Kawa Daun from West Sumatra at Different Smoking Time

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