Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries

Palmieri, Miguel Gontijo Siqueira; Cruz, Lucas Taffarel; Bertges, Filipe Soares; Húngaro, Humberto Moreira; Batista, Luís Roberto; Silva, Sílvio Silvério da; Fonseca, Maria José Vieira; Rodarte, Mírian Pereira; Vilela, Fernanda Maria Pinto; Amaral, Maria da Penha Henriques do

doi:10.1016/j.bcab.2018.07.011

Cited by 36 publications

(18 citation statements)

References 16 publications

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“…Palmieri et al . () investigated the antioxidant capacity and the TPC of fermented GCB ethanolic extracts, and obtained 17 630 mg GAE/100 g, which is approximately 70% higher than the results obtained in this study for GCB ethanolic extract. Furthermore, Castro et al .…”

Section: Resultscontrasting

confidence: 67%

“…Esquivel & Jiménez () also reported chlorogenic acid as the major phenolic in Arabica GCB. Caffeic and chlorogenic acids were the phenolic compounds with the highest antioxidant capacity, when assayed through TPC and FRAP (Palmieri et al ., ), and DPPH (Pineda Rivelli et al ., ; Palmieri et al ., ) methods, showing that these compounds may be responsible for most of the antioxidant capacity of methanol‐acetone extracts.…”

Section: Resultsmentioning

confidence: 99%

“…() who investigated the antioxidant capacity of green and roasted coffee beans extracts, and by Palmieri et al . () who studied the enhancement of the antioxidant capacity of GCB ethanolic extracts by fermentation. In addition, the correlation between •DPPH, ABTS•+ and FRAP suggests that the same compounds in the extracts are likely responsible for the scavenging of both free radicals and for the reducing power of the ferric ion.…”

Section: Resultsmentioning

confidence: 99%

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An investigation into green coffee press cake as a renewable source of bioactive compounds

Oliveira

Silva

Santos

et al. 2019

Int J of Food Sci Tech

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The residual biomass of coffee, obtained after the oil extraction from coffee beans, called coffee beans residual press cake, has been attracted interest as a source of compounds with antioxidant capacity. This study investigated the effects of ethanolic and methanol-acetone extracts of green coffee beans (GCB) and its residual press cake (GCC) on the phenolic composition and antioxidant capacity. Antioxidant capacity was assayed through five different methods (total phenolic compounds, •DPPH, ABTS, FRAP and b-carotene bleaching assay), and the phenolic profile of the samples through High Performance Liquid Cromatography. GCB and GCC enclosed chlorogenic (55.16 and 64.96 mg g À1 , respectively) and caffeic (25.07 and 44.37 mg g À1 , respectively) acids as the major components, and the cake presented higher antioxidant capacity than the actual green bean. Antioxidant capacity was higher for GCC extracted with methanol and acetone. This study on the evaluation of the effects of the type of solvent on the bioactive compounds from GCB and GCC showed that this by-product can be a source of new value-added products, such as phenolic antioxidant adjuncts for food or pharmaceutic processing.

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Section: Resultscontrasting

confidence: 67%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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An investigation into green coffee press cake as a renewable source of bioactive compounds

Oliveira

Silva

Santos

et al. 2019

Int J of Food Sci Tech

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“…The related body of literature indicates a strong correlation between diet and degenerative diseases, and due to this fact, the use of natural compounds as ingredients in food has become a major concern for food technologists [ 5 , 6 ]. Berries and fruits are the main sources of bioactive compounds with many applications in the food, pharmaceutical, nutraceutical and cosmetic industries [ 7 , 8 , 9 , 10 ]. These bioactive compounds are mainly polyphenols, and among them, anthocyanins which have proved to have high nutritional and potential health value [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Time-Dependent Degradation of Polyphenols from Thermally-Processed Berries and Their In Vitro Antiproliferative Effects against Melanoma

Diaconeasa

2018

Molecules

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Polyphenols are natural occurring micronutrients that can protect plants from natural weathering and are also helpful to humans. These compounds are abundantly found in fruits or berries. Because of berry seasonal availability and also due to their rapid degradation, people have found multiple ways to preserve them. The most common options are freezing or making jams. Polyphenol stability, during processing is a continuous challenge for the food industry. There are also multiple published data providing that they are sensitive to light, pH or high temperature, vectors which are all present during jam preparation. In this context the aim of this study was to assess phytochemical composition and bioactive compounds degradation after jam preparation. We also monitored their degradation during storage time and their in vitro antiproliferative potential when tested on melanoma cells. The obtained results revealed that when processed and stored in time, the bioactive compounds from berries jams are degrading, but they still exert antioxidant and antiproliferative potential. Prior to LC-MS analysis, polyphenolic compounds were identified as: flavonoids (anthocyanins (ANT), flavonols (FLA)) and non-flavonoid (hydroxycinnamic acids (HCA) and hydroxybenzoic acids (HBA)). The most significant decrease was observed for HCA compared to other classes of compounds. This variation is expected due to differences in constituents and phenolic types among different analyzed berries.

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“…Coffee is mainly consumed as a hot drink due to its flavor, taste, and high caffeine content, which has demonstrated to favor concentration [2]. In addition, coffee is also used by many other industries such as food [3], cosmetics [4], pharmacy [5,6] or medicine [7,8]. A regular daily intake of coffee has shown to be beneficial for humans, since it reduces the risk of developing some specific disorders such as cirrhosis [9], Parkinson's disease [10], or bowel cancer [11].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum

Konieczka

Aliaño-González

Ferreiro-González

et al. 2020

Sensors

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Aroma is one of the main characteristics of coffee specimens. Different mixtures of Arabica and Robusta coffees are usually found in the market to offer specific aroma or flavor profiles to consumers. However, the mixed samples or their proportions are not always identified in the product labels. Since the price of Arabica is much higher than that of Robusta, this lack of information is not only an economical issue but a possible fraud to consumers, besides the potential allergic reaction that these mixtures may trigger in some individuals. In this paper, two sample preparation techniques were compared before the analysis of the total volatile organic compounds (VOCs) found in Robusta, Arabica, and in the mixture from both coffee types. The comparison of the signals obtained from the analyses showed that the VOCs concentration levels obtained from the headspace (HS) analyses were clearly higher than those obtained from the pre-concentration step where an adsorbent, an active charcoal strip (ACS + HS), was used. In the second part of this study, the possibility of using the headspace gas-chromatography ion mobility spectrometry (HS-GC-IMS) for the discrimination between Arabica, Robusta, and mixed coffee samples (n = 30) was evaluated. The ion mobility sum spectrum (IMSS) obtained from the analysis of the HS was used in combination with pattern recognition techniques, namely linear discrimination analysis (LDA), as an electronic nose. The identification of individual compounds was not carried out since chromatographic information was not used. This novel approach allowed the correct discrimination (100%) of all of the samples. A characteristic fingerprint for each type of coffee for a fast and easy identification was also developed. In addition, the developed method is ecofriendly, so it is a good alternative to traditional approaches.

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Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries

Cited by 36 publications

References 16 publications

An investigation into green coffee press cake as a renewable source of bioactive compounds

An investigation into green coffee press cake as a renewable source of bioactive compounds

Time-Dependent Degradation of Polyphenols from Thermally-Processed Berries and Their In Vitro Antiproliferative Effects against Melanoma

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum

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