Influence of different coffee drink preparations on ochratoxin A content and evaluation of the antioxidant activity and caffeine variations

Santini, Antonello; Ferracane, Rosalia; Mikušová, Petra; Eged, S.; Śrobárová, A.; Meca, Giuseppe; Mañes, Jordi; Ritieni, Alberto

doi:10.1016/j.foodcont.2011.01.024

Cited by 33 publications

(37 citation statements)

References 29 publications

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“…Maybe the most important compound in coffee for the population is caffeine, but it is not the unique one. There are several studies in which the most important components are, apart from caffeine, hydroxycinnamic acids, such as chlorogenic and caffeic acids (Fujioka & Shibamoto 2008;Duarte et al 2010;Meinhart et al 2010;Santini et al 2011).…”

mentioning

confidence: 99%

Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea

Manchón¹,

Mateo-Vivaracho²,

D’Arrigo³

et al. 2013

Czech J. Food Sci.

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Manchón N., Mateo-Vivaracho L., D'Arrigo M., García-Lafuente A., Guillamón E., Villares A., Rostagno M.A. (2013): Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea. Czech J. Food Sci., 31: 483-500.A previously developed method of HPLC-DAD-Fl has been used for the determination of phytochemical profiles in different types of drinks: instant coffee, soft drinks, energy drinks, and different types of tea (green, white, black, and red tea). Using data on the concentrations of 20 main phytochemicals (phenolic acids, flavan-3-ols, flavonols, flavones, and alkaloids) it was possible to identify most of the sample types. Chlorogenic and caffeic acids and caffeine are the main target compounds in instant coffee; in soft and energy drinks, only caffeine was found. Tea has a more complex phytochemical composition. Unfermented tea is mainly composed of flavan-3-ols and alkaloids, with a high caffeine concentration. Black tea is composed of alkaloids and low levels of flavan-3-ols, which are affected by oxidative reactions during the fermentation. Flavonols are present in lower concentrations in all kinds of teas. The identified phytochemical distribution patterns were used to correctly differentiate instant coffee, soft drinks, energy drinks, unfermented tea and fermented tea (within fermented tea, black tea from red tea can also be differentiated).

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confidence: 99%

Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea

Manchón¹,

Mateo-Vivaracho²,

D’Arrigo³

et al. 2013

Czech J. Food Sci.

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“…Lenovich (1981) reported that the caffeine level might influence OTA production because it exhibited activity against aflatoxin in cocoa seeds, with caffeine contents ranging from 0.3 to 3.6 mg%. However, Santini et al (2011) found no correlation between the OTA and caffeine contents of different coffee preparations, with caffeine levels ranging from 0.06 to 0.16 mg/cup. Thus, the method of drying guarana seeds prior to grinding seems to decrease the levels of tannins and caffeine (Ushirobira et al, 2004).…”

Section: Caffeine and Tannins Against Otamentioning

confidence: 77%

Evaluation of ochratoxin A and fungi in powdered guarana (Paullinia cupana Kunth), a caffeine rich product from Amazon forest

Martins¹,

Kluczkovski²,

Santos³

et al. 2014

Afr. J. Microbiol. Res.

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Guarana (Paullinia cupana Kunth) is a Brazilian commodity well known to stimulate human metabolism due to its alkaloid components (mainly caffeine rich) and is used as an ingredient in the beverage industries. Moreover, the processed form (powdered guarana), may have similarities to other products (coffee, tea and cocoa) regarding its effects on ochratoxin A. This study was to evaluate the effect of the alkaloids of powdered guarana on the OTA production and the toxigenic fungal strains presence, with the specific aim of preventing risks to the consumers and to provide scientific data for those involved in the guarana productions chain. The ochratoxin A levels production of guarana were below the method of LOQ (0.50 µg/kg) and the presence of toxigenic strains was observed only in 2% of the samples. The average level of caffeine was 2.6% (minimum 1.8%; maximum 2.9%) and tannins of 14.7% (minimum 10.0%; maximum 23.1%). The effects of alkaloids from guarana on OTA levels and fungal strains was studied and despite the toxigenic strains were observed in guarana, the OTA levels were below the LOQ (2.0 µg/kg), probably due to the high caffeine content fungi inhibition properties.

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“…For comparison, 8 oz. of unsweetened American coffee contains 76-131 mg of caffeine and 0 grams of sugar (Santini et al, 2011). …”

Section: Literature Review Introductionmentioning

confidence: 99%

Effect of an Energy Drink on Physical and Cognitive Performance in Trained Cyclists

Lassiter

Kammer

Burns

et al. 2012

Journal of Caffeine Research

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Dedication This work is dedicated to those who have supported me outside of my graduate studies over the last few years. My family deserves as much credit as anyone for the work generated as part of this study. Namely, Kristin Bagby, Christine Lassiter, Mechelle Lassiter, Bette Rose Ryan, and Michele Poague deserve recognition; without them I would not have been able to work as tirelessly as I have on this project. v Acknowledgements Many individuals contributed significantly to the completion of this project. Though the thesis is my own, the project is a result of a team effort. First and foremost Lynne Kammer helped me every step of the research process, from study design, to data collection, and proofreading. Zhenping Ding played another critical role in training and overseeing the completion of the biochemistry techniques used as part of this work. Assays were completed is listed last, his help on this and other projects that I have been a part of is understated and I commend him for being such a hard-working and loyal individual. My graduate studies have been made possible through the concerted efforts of the entire kinesiology staff at the University of Texas and I would like to recognize the contributions to my education made by Ivy have served as readers for my thesis and for this I owe them recognition. Lastly I would like to thank the sponsor of my research, SWSS law, and the participants who were willing to ride their bikes in the lab for the sake of expanding our scientific understanding. vi Abstract Effect of an Energy Drink on Physical and Cognitive Performance in Trained Cyclists David Gray Lassiter, MS KIN The University of Texas at Austin, 2012 Supervisor: John Ivy This study investigated the effectiveness of an energy drink (ED) in enhancing cycling time-trial performance, and cognitive performance at rest, during moderate-intensity exercise, and after exercise. The protocol was double-blind, randomized, placebo-controlled, two-period, and within-subjects. The treatments were ED containing caffeine and carbohydrate, and a caffeine-free non-caloric flavored placebo beverage (PLA). Exercise performance was measured by time to finish a simulated 35 km time-trial course. Cognitive performance was measured by a Stroop task, a tapping task, a reaction time task, and an executive function task consisting of both tapping and reaction time. The effects of ED on blood markers were also assessed. Race performance was enhanced by an average of 3% when participants had ED compared to PLA without a difference in rating of perceived exertion (RPE). Performance was improved by ED even in participants that arrived to the lab with elevated blood caffeine concentrations. Both before and after the exercise, ED resulted in more taps per second in the tapping task. After receiving ED, plasma insulin spiked, there was a fall in free fatty acids (FFA) and vii blood glucose remained unchanged. Exercise onset caused a drop in blood glucose when participants consumed ED, though glucose returned to a level that was not di...

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Influence of different coffee drink preparations on ochratoxin A content and evaluation of the antioxidant activity and caffeine variations

Cited by 33 publications

References 29 publications

Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea

Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea

Evaluation of ochratoxin A and fungi in powdered guarana (Paullinia cupana Kunth), a caffeine rich product from Amazon forest

Effect of an Energy Drink on Physical and Cognitive Performance in Trained Cyclists

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