Introduction

Hatzold, Thomas

doi:10.1002/9781119949893.ch1

Cited by 6 publications

(3 citation statements)

References 54 publications

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“…Concerning the intake of bioactive compounds, 40 g serving of breakfast cereals contains between 18.0 to 48.8 mg CE, 15.2 to 37.6 mg CGA and 1.2 to 3.2 mg CA, while 100 mL of Arabica coffee beverage contains between 75 to 200 mg of caffeine and 35 to 350 mg of chlorogenic acids. Thus, the consumption of breakfast cereals with MRC can contribute to the ingestion of these bioactive compounds without affecting the coffee beverage consumption or exceeding the recommended safe consumption of caffeine, which depends on factors such as age and body weight (Hatzold, 2012).…”

Section: Resultsmentioning

confidence: 99%

Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals

Sampaio

Pereira

Campelo

et al. 2021

Int J of Food Sci Tech

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Summary Unripe green coffee is one of the by‐products from coffee processing that does not have many applications in higher value‐added food products. This study aimed to evaluate the chemical, technological, and sensory properties of rice‐based breakfast cereal made with micronised‐roasted coffee (MRC) from green coffee fruits. The products were elaborated with different MRC concentrations (2, 5 and 9%) and manufactured in a single screw extruder. Data were analysed by analysis of variance and Tukey's test (p < 0.05). The increase in MRC concentration improved the contents of caffeine, chlorogenic and caffeic acids in the breakfast cereals, and reduced the luminosity and expansion index due to the presence of brown colour and fibres from coffee beans. The cereal made with 5% of MRC was more accepted by consumers. Thus, MRC has proven to be a potential source of bioactive compounds, fibres and natural brownish colour for breakfast cereals.

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Section: Resultsmentioning

confidence: 99%

Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals

Sampaio

Pereira

Campelo

et al. 2021

Int J of Food Sci Tech

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“…[49][50][51] Os diterpenos têm o efeito negativo de aumentar a taxa do colesterol no organismo humano, através de alterações enzimáticas no fígado. [52][53][54][55] No início da década de 1980, foi investigado o consumo de café por 14000 noruegueses, e concluiu-se que a ingestão acima de 9 xícaras por dia elevava o nível de colesterol numa taxa de 12% para homens e 11% para mulheres, em relação aos que ingeriam apenas uma xícara diária. 53 A forma de preparo da bebida quente do café, como a produzida no café escandinavo, bem como o café expresso, o turco e o francês, que são bebidas não filtradas, tem um maior teor de diterpenos, enquanto este teor é negligenciável nos cafés coado e filtrado, usualmente praticados no Brasil.…”

Section: Funcionalidades Do Cafestol E Caveolunclassified

Oil Green Coffee Beans: Diterpenes Cafestol and Kahweol

Tsukui¹,

Oigman²,

Rezende³

2014

Revista Virtual De Química

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The kaurane diterpenes cafestol and kahweol are significant chemical constituents of the green coffee oil. Studies reveal their potential as antitumor and antioxidant agents; in addition they are recognizably as being hypercholesterolemic. This review focuses on the upgrading of the research conducted on these diterpenes, mainly in biological aspects, extraction techniques and quantification procedures.

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“…24 No entanto, o excessivo consumo de café pode causar ansiedade, insônia, taquicardia, dor de cabeça, 14,18 e aumentar o risco de doenças cardiovasculares. 19 Estima-se que com o processo de torrefação, os níveis de OTA podem ser reduzidos entre 65-100%, 39,40 porém, outros estudos mostram que é parcialmente reduzido (14-62%) quando o processo de torrefação é rápido. 26 A OTA é relativamente estável sob os métodos habituais de processamento e torrefação.…”

Section: Xantinasunclassified

Colunas capilares extratoras à base de grafeno e derivados ancorados em sílica para a determinação de Xantinas e Ocratoxina em amostras de café

Carmona¹

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Given the increasing need to analyze natural constituents or contaminating compounds in complex food matrices in a simple and automatized way, it has become frequent the use of miniaturized preparation techniques coupled with the analytical system. In-tube solid-phase microextraction (in-tube SPME) is a sensitive technique that allows its direct coupling to LC systems. Here we present a series of graphenebased materials supported on silica as sorbents used in an in-tube SPME system coupled on-line with Ultra Performance Liquid Chromatography and tandem Mass Spectrometry (UPLC-MS/MS) for the extraction of xanthines and ochratoxin A (OTA) in coffee samples. The synthesized materials were characterized by Infrared Spectroscopy (IR) and Scanning Electron Microscopy (SEM). Aminopropyl silica particles coated with graphene oxide functionalized with C18 and end-capping (SiGOC18ecap) showed the best extraction performance. Consequently, on-line intube SPME-UPLC-MS/MS was successfully implemented employing a microcolumn (0,5 mm i.d x 100 mm) packed with SiGOC18ecap particles. Extraction parameters and detection conditions were optimized. The validated method for xanthines showed low detection (0.1-0.2 µg L-1) and quantification (0.3-1.0 µg L-1) limits, linearity over the range 0.5-500 µg L-1 and recoveries of the individual xanthines from 57 to 110%). High extraction efficiency was determined by the enrichment factors obtained (5.6-7.2). Caffeine was determined in all roasted and soluble coffee samples analyzed at levels from 12.1 to 36.8 mg g-1. Small amounts of theobromine < 0.10 mg g-1 and theophylline < 0.07 mg g-1 were also detected in several samples. The method for OTA analysis in soluble coffee beverage, presented limits of detection and quantification of 0.20 and 0.35 μg L-1 , respectively, linearity over the range 0.35-2.0 μg L-1 , besides being a simple and economical procedure for OTA evaluation. This work demonstrated that graphene-based materials represent a promising new sorbent for in-tube SPME. The high pre-concentration factor obtained showed a great extraction capacity. The methods were efficient, simple and fast, showing a good potential to be applied for the xanthines and ochratoxin analysis in other matrices.

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Introduction

Cited by 6 publications

References 54 publications

Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals

Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals

Oil Green Coffee Beans: Diterpenes Cafestol and Kahweol

Colunas capilares extratoras à base de grafeno e derivados ancorados em sílica para a determinação de Xantinas e Ocratoxina em amostras de café

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