Green coffee infusion as a source of caffeine and chlorogenic acid

Macheiner, Lukas; Schmidt, Anatol; Schreiner, Matthias; Mayer, Hans

doi:10.1016/j.jfca.2019.103307

Cited by 52 publications

(36 citation statements)

References 41 publications

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“…The content of caffeine was calculated in 7.8% and used to define the dose of caffeine group in the behavioral tests. The amount of caffeine and chlorogenic acids in commercial samples reported in literature varies depending on the coffee species and method of preparation, with higher contents of caffeine found in instant roasted coffee (Jeon et al 2019) and chlorogenic acids in green coffee infusions (Macheiner et al 2019).…”

Section: Discussionmentioning

confidence: 99%

Green coffee extract attenuates Parkinson’s-related behaviors in animal models

Molska

Paula-Freire

Sakalem

et al. 2021

Preprint

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Epidemiological studies have shown an inverse association between coffee consumption and the development of Parkinson’s disease (PD). The present investigation aimed to evaluate the effects of caffeine and green (non-roasted) coffee extract in experimental models of PD. The effects of the oral treatment with green coffee extracts (CE, Coffea arabica 100 or 400 mg/kg) and caffeine (31.2 mg/kg) were evaluated on catalepsy induced by haloperidol in mice, and unilateral 6-OHDA lesion of medial forebrain bundle (MFB) or striatum in rats. Also, the in vitro antioxidant activity and the monoamine levels in the striatum were investigated. CE presented a mild antioxidant activity in vitro and its administration decreased the catalepsy index. CE at the dose of 400 mg/kg induced ipsilateral rotations 14 days after the lesion; however, chronic 30-day CE and caffeine treatments did not interfere with the animals’ rotation after apomorphine or methamphetamine challenges in animals with MFB lesion, nor on monoamines levels. Furthermore, CE and caffeine were effective in inhibiting the asymmetry between ipsilateral and contralateral rotations induced by methamphetamine and apomorphine in animals with lesion in the striatum but did not avoid the monoamines depletion. These results suggest a pro-dopaminergic action of CE, although its mechanism remains unclear.

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Section: Discussionmentioning

confidence: 99%

Green coffee extract attenuates Parkinson’s-related behaviors in animal models

Molska

Paula-Freire

Sakalem

et al. 2021

Preprint

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“…Concerning polyamines, the aminopropyl-group from SAM is needed for further synthesis after the obligatory decarboxylation reaction of amino acids as precursor compounds [34]. Although caffeine was not subject of this study, the higher caffeine contents of C. canephora in comparison to C. arabica coffees are commonly known and reported [3,34]. Total fAA amounts of Suppl.…”

Section: Mono- Di-and Polyamines and Free Amino Acids In Nutritionalmentioning

confidence: 99%

“…1-7) and ground green coffee beans (gCB 1, 3-6) were obtained via Amazon (using the search item "green coffee" in English and German) with the exception of one sample (gCI2), which was purchased in a retail shop (Vienna, Austria). Furthermore, authentic green coffee beans (gCI 7-11) were obtained from a coffee roaster (220GRAD Roesthaus Macheiner KG) in Salzburg [3]. Green coffee beans were ground to powder using a coffee mill (Eureka, Sesto Fiorentino, Italy) with coarseness for espresso machine preparation (x 50 = 250 µm, determined with analytical sieves).…”

Section: Sample Acquisitionmentioning

confidence: 99%

“…Green coffee infusions (gCI) were produced as recently published by mixing 3.0 g of green coffee powder with < 200 mL of hot water for 5 min [3]. Infusions were then filtered through a 595 1/2 filter (Whatman ® , Marlborough, MA, USA), cooled down to ambient temperature and brought to a volume of 200 mL using UHQ water.…”

Section: Preparation Of Liquid Samplesmentioning

confidence: 99%

“…Nutritional supplements and infusions (bags or powder) for brews of gCB can be found in retail stores and on internet shops. Recent studies report on green coffee beans, powder and derived infusions regarding the contents of chlorogenic acid and caffeine [2,3], trace elements and minerals [4], phenolic [5] and antioxidant compounds [6], as well as possible health hazards due to the presence of mycotoxins [7]. Although numerous studies have investigated the content of free amino acids (fAA) and amines (MA/DA/PA) in gCB, they only did so in regard to possible influences during maturation and harvest [8], postharvest processing [9][10][11][12] and roasting [13,14].…”

Section: Introductionmentioning

confidence: 99%

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Green coffee derived supplements and infusions as a source of polyamines and free amino acids

Macheiner

Schmidt

Mayer

2020

Eur Food Res Technol

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This work reports on monoamines (MA), diamines (DA) and polyamines (PA) as well as free amino acids (fAA) in nutritional supplements and infusions derived from green coffee beans. Samples were investigated using a ultra-high performance liquid chromatography UV/FLR method, which was validated regarding specificity, linearity, range, precision, accuracy and limits of detection and quantification. Nutritional supplements based on green coffee beans showed large amounts of total amines ranging from 1090 to 2593 mg/kg, with exceptional high levels of spermidine up to 724 mg/kg, and a content of fAA from 4004 to 12,389 mg/kg. Infusions brewed from green coffee beans showed much lower contents of amines (14–17 mg/L) and fAA (78–100 mg/L). However, if the customary edible portion was considered, infusions from green coffee were a mainly better source for MA and PA as well for fAA, compared to nutritional supplements. Tryptamine and tyramine were predominant as MA putrescine as DA, and spermidine as PA, respectively. Graphic abstract

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