Metabolomic approach for understanding phenolic compounds and melanoidin roles on antioxidant activity of Indonesia robusta and arabica coffee extracts

Kurniawan, Muhammad Fakih; Andarwulan, Nuri; Wulandari, Nur; Rafi, Mohamad

doi:10.1007/s10068-017-0228-6

Cited by 22 publications

(17 citation statements)

References 18 publications

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“…Extending the reaction time can significantly promote the Maillard reaction . Relevant studies showed that melanoidin produced from the Maillard reaction had antioxidant activity . As shown in Fig.…”

Section: Resultsmentioning

confidence: 97%

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

et al. 2019

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BACKGROUND: In recent years, cold-pressed oils have become more and more popular with consumers. However, their oxidative stability is low. Improving the oxidative stability of cold-pressed oils will increase their shelf life. Maillard reaction products (MRPs) have been shown to promote the oxidative stability of lipids. In this study, products from the Maillard reaction of reducing sugars and sesame enzymatically hydrolyzed protein (SEHP) were added to cold-pressed sesame oils to improve their oxidative stability. RESULTS: Three types of MRPs from reducing sugars (xylose, fructose, and glucose) and SEHP were prepared. Xylose-SEHPMRPs prepared under optimum conditions had the highest antioxidant activities among the three. The optimum conditions for xylose-SEHP were as follows: reaction temperature, 130 ∘ C; reaction time, 180 min; pH, 6.5; and sugar/protein ratio, 10:1. The addition of xylose-SEHP MRPs at a level of 20 g kg −1 could significantly improve the oxidative stability of cold-pressed sesame oil. Besides, the addition of MRPs reduced the loss of tocopherol. The interaction of MRPs with endogenous antioxidants in the sesame oil (sesamol and tocopherol) was proved by comparison with lard. There was a synergistic increase in antioxidant activity for the combination of MRPs and sesamol and the combination of MRPs and tocopherol. CONCLUSIONS: The results provide evidence that adding certain MRPs can improve the oxidative stability of cold-pressed sesame oil. mediate and final products of the Maillard reaction. The MRPs were diluted appropriately in order to obtain absorbance values of less than 1.5. J Sci Food Agric 2020; 100: 1524-1531

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Section: Resultsmentioning

confidence: 97%

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

et al. 2019

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“…Brand U 88.4 ± 4.4 f,g 104.4 ± 4.9 a 102.0 ± 6.6 d,e,f,g 162.8 ± 6.0 f,g,h A wide ranges of total phenolic and flavonoid contents, and antioxidant capacities of coffee products used in this study may be due in part to the different roasting processes, origins, and cultivars of coffee (Kurniawan et al, 2017). The total phenolic contents, total flavonoid contents, and antioxidant capacities of instant (soluble) coffee (instant coffee, decaffeinated instant coffee, and coffee mix) were greater than those of roasted coffee (Table 1).…”

Section: Resultsmentioning

confidence: 91%

Estimated daily per capita intakes of phenolics and antioxidants from coffee in the Korean diet

Lee¹,

Nam

Kim

et al. 2018

Food Sci Biotechnol

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This study evaluated the daily per drinker intakes of total phenolics, total flavonoids, and antioxidants from coffee in the Korean diet. Four types of coffee (instant coffee, decaffeinated instant coffee, roasted coffee, and coffee mix) were selected and analyzed. Based on the Korea National Health and Nutrition Examination Survey in 2012, the daily intakes per coffee drinker were estimated to be 348.6 mg gallic acid equivalents for phenolics, 222.5 mg catechin equivalents for flavonoids, and 370.8 mg vitamin C equivalents (DPPH assay) or 546.7 mg vitamin C equivalents (ABTS assay) for antioxidants. Men had higher intakes of instant coffee and coffee mix, while women had a higher intake of roasted coffee. Regarding age categories, over 58% of the coffee consumers were 30-59 years old. This study revealed that, in Korea, approximately half of the people drank about 1.4 cups of roasted coffee or 2.0 cups of instant coffee every day.

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“…This variance is due to the different compositions obtained for the samples after the four treatments applied at three different periods. Amines are nitrogenous organic bases that serve as important indicators of quality in a wide variety of food products, these organic compounds are usually formed by free amino acid decarboxylation as a consequence of physicalchemical, and biochemical processes that take place during coffee bean processing (Kurniawan et al, 2017). Thus, this result suggests that the fermentation process applied resulted in the chemical change, which reflected in the sensory aspect of the coffee, according to results observed by (Evangelista et al, 2014a;Evangelista et al, 2014b;Pereira et al, 2015;Ribeiro et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Chemical and sensory perception of robusta coffees under wet processing

Oliveira¹,

Guarçoni

Castro

et al. 2020

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The quality of the coffee is determined by the sensorial analysis, using subjective methods and it is known that this quality is related to the chemical constituents of the grains. The present study used infrared spectroscopy to correlate the chemical composition of the grain with the final quality of the product and to assist in the current evaluation method, generating more reliability in the process. This study applied the spontaneous and induced fermentation with starter cultures (yeast) to evaluate the sensory potential from the impacts generated by the types of processes adopted. The experiments were conducted in a randomized block design with five replicates, in a 3x4 factorial scheme, with three fermentation times: 24, 48, and 72 hours and four wet processes: Washed, Yeast fermentation, Fully washed without yeast, and Fully washed with yeast. Infrared spectra were taken in the medium region (FTIR-ATR) of the 34 samples generated by the treatments. Given that the method of determining the quality of coffee is subjective, based on scores given by cuppers, the FTIR-ATR spectra were used in the construction of chemometric models to predict sensory ratings given to the attribute 'acidity'. The mean error of prediction of the model constructed for the sensory score was 0.11. Sensory results indicated a higher score for the acidity attribute, in dry fermentation with yeast at the time of 48 hours, suggesting a new strategy for the production of quality robusta coffee.

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Metabolomic approach for understanding phenolic compounds and melanoidin roles on antioxidant activity of Indonesia robusta and arabica coffee extracts

Cited by 22 publications

References 18 publications

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

Estimated daily per capita intakes of phenolics and antioxidants from coffee in the Korean diet

Chemical and sensory perception of robusta coffees under wet processing

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