Metabolite profiles and antidiabetic activity of the green beans of Luwak (civet) coffees

Febrina, Lizma; Happyana, Nizar; Syah, Yana Maolana

doi:10.1016/j.foodchem.2021.129496

Cited by 20 publications

(19 citation statements)

References 29 publications

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“…Among the discriminant compounds of each coffee sample explained before, only 5-CQA, citric acid, malic acid, and trigonelline had been reported having alpha-glucosidase inhibitory activity [ 15 , 16 , 23 , 24 ]. Moreover, it had been reported that the content of malic acid possibly possessed a positive correlation with alpha-glucosidase inhibitory activity of Luwak coffees [ 25 ]. Therefore, these compounds possibly contributed to the alpha-glucosidase inhibitory activity of the green coffee bean samples.…”

Section: Resultsmentioning

confidence: 99%

Metabolite Profiles of the Green Beans of Indonesian Arabica Coffee Varieties

Happyana

Pratiwi

Hakim

2021

International Journal of Food Science

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The green beans of 3 Indonesian arabica coffee varieties, namely, ateng, buhun, and sigararutang, were analyzed with 1H NMR-based metabolomics coupled with alpha-glucosidase inhibitory activity assay. These coffees were cultivated in the same geographical conditions. The PLSDA model successfully classified the green coffee beans based on their varieties. To reveal the characteristic metabolites for each coffee variety, S-plot of two-class OPLSDA models was generated and analyzed. Ateng coffee was characterized with trigonelline, sucrose, 5-CQA, and acetic acid. The characteristic metabolites of buhun coffee were citric acid and malic acid. Meanwhile, the most discriminant compound of sigararutang coffee was quinic acid. HCA analysis revealed the lineage relationship of the 3 coffee varieties. Ateng coffee had closer lineage relationship to sigararutang compared to the buhun coffee. Alpha-glucosidase inhibitory activity of the coffee samples did not differ widely. I C 50 values of alpha-glucosidase inhibitory activity of ateng, sigararutang, and buhun coffees were 3.01 ± 0.16 , 3.14 ± 0.20 , and 5.05 ± 0.28 mg/mL, respectively. Although grown in the same geographical conditions, our results revealed that each coffee variety possessed a unique metabolome clarifying the diversity of Indonesian arabica coffees. This study verified that 1H NMR-based metabolomics is an excellence method for discovering the lineage relationship in the samples with different varieties or cultivars.

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Section: Resultsmentioning

confidence: 99%

Metabolite Profiles of the Green Beans of Indonesian Arabica Coffee Varieties

Happyana

Pratiwi

Hakim

2021

International Journal of Food Science

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“…There is some evidence in the literature that bioprocessed coffees show lower contents of caffeine than non-bioprocessed ones (Mahendradatta et al, 2012;Conti et al, 2013;Nishiguchi et al, 2017;Ifmalinda et al, 2019). Recently, Febrina et al (2021) reported that civet coffee samples had lower caffeine contents (determined by NMR) than regular coffee. This work, however, is the first to analyze samples of bioprocessed and non-bioprocessed coffees from the same farmer (same harvest location and cultivar), which strengthens the relevance of this finding.…”

Section: Bioprocessing By the Jacu Bird Decreased Caffeine And Cga Co...mentioning

confidence: 99%

Comprehensive Composition of Flavor Precursors in Kopi Luwak and Jacu Exotic Green Bioprocessed Coffees

Ripper

Barreto

Novaes

et al. 2022

Front. Sustain. Food Syst.

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Exotic coffees may be defined as extravagant and unique coffees, primarily due to their production mode, including unusual bioprocessing or fermentation conditions associated with superior sensorial characteristics. The aim of the present study was to investigate the influence of bioprocessing and of growing conditions on flavor precursors of Jacu and Kopi Luwak exotic green coffees, respectively. Moreover, this is the first study to perform a detailed chemical analysis of these exotic coffees. Thirteen green Coffea arabica bean samples were obtained, five from Espírito Santo state, Brazil, and eight Kopi Luwak from different regions of Indonesia. Samples were analyzed regarding their proximate composition, chlorogenic acids (CGA), sucrose, alkaloids, triacylglycerols (TAG), diacylglycerols, free fatty acids, sterols, diterpenes and tocopherols. Scanning electron micrography confirmed bioprocessing of Jacu and Kopi Luwak coffee samples. Bioprocessing by the Jacu bird caused reductions of 69 and 28% in caffeine and CGA contents, respectively. The TAG profile of Jacu coffee was modified. TAG containing two saturated fatty acids were preferably hydrolyzed in detriment to those containing two unsaturated fatty acids. Other coffee components were not affected by the bird's digestion of the beans. Kopi Luwak coffee samples had a chemical composition in accordance with reported ranges for non-bioprocessed green C. arabica samples, except for caffeine (0.48 g/100 g) and CGA (5.09 g/100 g), which were found in low amounts. Crop year rather than location or post-harvest processing discriminated Kopi Luwak coffee samples, suggesting that weather conditions would be the most crucial aspect for their chemical composition, especially in terms of total lipids, ashes, total CGA, sucrose and proteins.

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“…However, the feeding Luwak coffees are not considered authentic Luwak coffees. Compared to regular coffee, authentic and feeding Luwak coffee are rich in trigonelline [5]. It was also reported that authentic Luwak coffee has different chemical composition compared to the feeding one, especially due to the difference in lactate and lipids [5].…”

Section: Introductionmentioning

confidence: 99%

“…Compared to regular coffee, authentic and feeding Luwak coffee are rich in trigonelline [5]. It was also reported that authentic Luwak coffee has different chemical composition compared to the feeding one, especially due to the difference in lactate and lipids [5]. This resulted in the price of authentic Luwak coffees being much higher compared to feeding one [5].…”

Section: Introductionmentioning

confidence: 99%

“…After roasting and grinding, many physical properties of the authentic and feeding Luwak coffees disappeared. In a recent publication, the use of 1 H NMR-based metabolomics was successfully discriminated between the wild Luwak (authentic), the caged Luwak (feeding), and the regular arabica coffee [5]. However, this method has several limitations such as involving the chemical wet method and being time-consuming.…”

Section: Introductionmentioning

confidence: 99%

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A low-cost and eco-friendly approach for rapid discrimination between authentic and feeding Luwak arabica coffees

Yulia

Ningtyas

Kuncoro

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Authentic Luwak arabica coffees are expensive and available in the market in a very limited quantity. For this reason, feeding Luwak arabica coffees at a cheaper price is becoming popular for substitution the authentic Luwak arabica coffees in the specialty coffee market. In the form of coffee powder, it is quite hard to visually inspect the difference between authentic and feeding Luwak arabica coffees. In this study, we proposed a low-cost and eco-friendly approach to discriminate between authentic and feeding Luwak arabica coffees. This method works by preparing aqueous Luwak coffee samples using hot-distilled water. The absorbance data of a total of 200 samples of authentic and feeding Luwak arabica coffees in the wavelength of 190-1100 nm were obtained using a benchtop UV-visible spectrometer. Chemometrics using both unsupervised and supervised methods were demonstrated. The results confirmed authentic Luwak arabica coffees could be well discriminated from feeding Luwak arabica coffees with sensitivity, specificity, and accuracy of 100% could be obtained. This method could be easily implemented in the specialty coffee market to avoid Luwak coffee fraud.

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Metabolite profiles and antidiabetic activity of the green beans of Luwak (civet) coffees

Cited by 20 publications

References 29 publications

Metabolite Profiles of the Green Beans of Indonesian Arabica Coffee Varieties

Metabolite Profiles of the Green Beans of Indonesian Arabica Coffee Varieties

Comprehensive Composition of Flavor Precursors in Kopi Luwak and Jacu Exotic Green Bioprocessed Coffees

A low-cost and eco-friendly approach for rapid discrimination between authentic and feeding Luwak arabica coffees

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