Effect of packaging materials and storage time on changes of colour, phenolic content, chlorogenic acid and antioxidant activity in arabica green coffee beans (Coffea arabica L. cv. Catimor)

Tripetch, Phattanit; Borompichaichartkul, Chaleeda

doi:10.1016/j.jspr.2019.101510

Cited by 38 publications

(26 citation statements)

References 22 publications

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“…1 Terdapat dua jenis kopi yang paling banyak dibudidayakan di Indonesia, yaitu kopi robusta dan arabika. 17,[21][22][23] Telah diketahui bahwa kandungan asam pada kopi seperti asam klorogenat dapat menurunkan sifat mekanik resin komposit. 7,24,25 Kandungan asam pada kopi dapat menyebabkan perubahan struktur resin komposit dengan pembentukan pori pada permukaan yang berakibat putusnya ion gugus metakrilat dengan ikatan antara filler dan coupling agent, sehingga ikatan tersebut terlepas dan menyebabkan degradasi matriks.…”

Section: Pendahuluanunclassified

Pengaruh Perendaman Kopi Robusta dan Arabika terhadap Kekerasan Resin Komposit Nanofiller

Pardosi

Indraswari

Batubara

et al. 2021

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Nanofiller composite resin has small filler size which enhances its properties. However, these properties could decrease due to several factors. Acidic liquid such as coffee could reduce the hardness of composite resin. This study was aimed to analyze the effect of robusta and arabica coffee immersion on the hardness of nanofiller composite resin. A total of 27 composite resin samples were used and then were polished by using a soflex disc for 30 seconds on each roughness level. Samples were then divided into three groups, as follows: the control group with artificial saliva and the treatment groups with robusta coffee and arabica coffee. The composite resin molds were immersed in the three groups for 5 days. After five days of immersion, the hardness of the sample was tested by using a Vickers hardness tester. Artificial saliva as the control group had the highest mean hardness value of 112.98±8.67 VHN, followed by robusta coffee, and then by arabica coffee. The One Way Anova and post hoc LSD test showed that there were significant differences in all groups (p<0.05) except for the two treatment groups, namely robusta and arabica coffee groups which did not show any significant difference in the resin hardness (p>0.05). In conclusion, robusta and arabica coffee affect the hardness of the nanofiller composite resin, but there is no significant difference in the hardness between the robusta and arabica coffee groups.Keywords: composite resin hardness, nanofiller, robusta coffee, arabica coffee Abstrak: Resin komposit nanofiller memiliki ukuran filler kecil yang dapat meningkatkan fungsinya namun fungsi tersebut dapat menurun oleh beberapa hal. Cairan asam yang dikonsumsi seperti kopi dapat menurunkan kekerasan resin komposit. Penelitian ini bertujuan untuk mengetahui pengaruh perendaman kopi robusta dan arabika terhadap kekerasan resin komposit nanofiller. Sampel resin komposit yang digunakan sebanyak 27 buah dan dilanjutkan dengan pemolesan menggunakan soflex disc selama 30 detik setiap tingkat kekasarannya. Sampel kemudian dibagi dalam tiga kelompok, yaitu kelompok kontrol dengan saliva buatan dan dua kelompok perlakuan dengan kopi robusta dan arabika. Sebanyak 27 buah resin komposit direndam ke dalam tiga kelompok tersebut selama lima hari kemudian diuji kekerasannya dengan vickers hardness tester. Saliva buatan sebagai kelompok kontrol memiliki nilai rerata kekerasan tertinggi sebesar 112,98±8,67 VHN, diikuti kopi robusta, dan nilai terendah yaitu kopi arabika. Hasil uji One Way Anova dan post hoc LSD menunjukkan terdapat perbedaan bermakna pada semua kelompok (p<0,05) kecuali pada kedua kelompok perlakuan yaitu antara kopi robusta dan arabika tidak menunjukkan adanya perbedaan kekerasan yang bermakna (p>0,05). Simpulan penelitian ini ialah kopi robusta dan arabika memengaruhi kekerasan resin komposit nanofiller namun tidak terdapat perbedaan kekerasan antara keduanya.Kata kunci: kekerasan resin komposit, nanofiller, kopi robusta, kopi arabika

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Section: Pendahuluanunclassified

Pengaruh Perendaman Kopi Robusta dan Arabika terhadap Kekerasan Resin Komposit Nanofiller

Pardosi

Indraswari

Batubara

et al. 2021

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“…Content of these ingredients differ in GC and RC beans and depends on the number of factors, such as e.g. post-harvest techniques, storage temperature and type of bags [28,29] separation, identi cation and quanti cation of mentioned compounds were carried out using high-performance liquid chromatography with diode array detection (HPLC-DAD). For con rmation, UV-VIS absorption spectrum for each compound in coffee samples was compared with corresponding standard spectrum (Fig.…”

Section: Hplc Analysis-characterization Of Chlorogenic Acids Caffeine and Trigonellinementioning

confidence: 99%

Comparison of Chemical Compounds and Their Influence on The Taste of Coffee Depending on Green Beans Storage Conditions

Zarębska

Stanek

Barabosz³

et al. 2021

Preprint

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Currently, there is no technology for storing green coffee (GC), which results in obtaining high-quality roasted coffee (RC). The aim of this study was evaluating the effects of storage temperature (-10, 5, 10, 18, 20ºC, uncontrolled), post-harvest treatment method (natural (N), washed (W)) and type of packaging material (GrainPro (G), jute (J) bags) on content of chlorogenic acids, caffeine and trigonelline as also on sensory profile of GC from “specialty’ sector after 12 months of measured storage. HPLC results showed that GrainPro bags preserve considered compounds better than jute. Exception was 10oC chamber, where in the samples from jute have been reported higher contents of all analyzed compounds. Also natural way of grain processing retains more assayed compounds. The best results were obtained in 10oC for jute both, natural and washed, where the highest level of all considered compounds were noted. The tendency was supported by the sensory analysis.

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“…The chemical composition of the coffee bean is quite complex and depends on the variety, farming, processing type, roasting degree and grinding, and the brewing method 20,28,29 . Factors and dietary habits of coffee consumers, such as frequency of coffee intake, lifestyle, and genetic predisposition to developing certain diseases, can equally affect the possible effects of coffee on health 30 .…”

Section: Introductionmentioning

confidence: 99%

Coffee intake (Coffea arabica L.) reduces advanced glycation end product (AGEs) formation and platelet aggregation in diabetic rats

Silvério

Pereira

Duarte

et al. 2021

Rev. Ciênc. Farm. Básica Apl.

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Objectives:The study aimed to determine the effect of coffee intake on AGEs formation and platelet aggregation in diabetic Wistar rats. Methods: Coffee powder samples were used to prepare a 10% beverage. Diabetes mellitus was induced in the animals by administering 2% alloxan. All animal experiments were approved by the ethics committee for animal experiments under N°. 420/2012 and 536/2013. Diabetic and non-diabetic rats were divided into 6 groups treated and untreated with coffee (7.2 mL/Kg body weight) and aminoguanidine (AGE inhibiting agent) (100 mg/Kg body weight) for 50 days. After 50 days, the animals were fasted for 12 h and anesthetized (40 mg/Kg sodium pentobarbital) intraperitoneally. Blood samples were collected from the abdominal artery puncture. Hematological parameters (red cells, hemoglobin, hematocrit and leukocyte) and glycemic and HbA1c levels were measured. AGEs quantification (spectrofluorometric method) and the platelet aggregation test (aggregation of cuvettes in a fourchannel platelet aggregometer) were also conducted. The rats' renal function was evaluated by measuring serum urea and creatinine. Results: Data showed that coffee intake had no effect on the hematological parameters. Fasting glucose and HbA1c dosage were significantly higher in diabetic animals compared to non-diabetic animals (confirmed the effectiveness of inducing and maintaining diabetic status). Results showed that coffee reduced AGE formation and platelet aggregation in our animal model, not altering the animals' renal function. Conclusions: These results suggest beneficial effects on vasculopathy, a common complication in diabetic patients.

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Effect of packaging materials and storage time on changes of colour, phenolic content, chlorogenic acid and antioxidant activity in arabica green coffee beans (Coffea arabica L. cv. Catimor)

Cited by 38 publications

References 22 publications

Pengaruh Perendaman Kopi Robusta dan Arabika terhadap Kekerasan Resin Komposit Nanofiller

Pengaruh Perendaman Kopi Robusta dan Arabika terhadap Kekerasan Resin Komposit Nanofiller

Comparison of Chemical Compounds and Their Influence on The Taste of Coffee Depending on Green Beans Storage Conditions

Coffee intake (Coffea arabica L.) reduces advanced glycation end product (AGEs) formation and platelet aggregation in diabetic rats

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