Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee

Wongsa, Prinya; Khampa, Nuttida; Horadee, Sineenat; Chaiwarith, Jeeranun; Rattanapanone, Nithiya

doi:10.1016/j.foodchem.2019.01.088

Cited by 61 publications

(55 citation statements)

References 30 publications

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“…This compound is the most abundant chlorogenic acid in some foods such as coffee where it has shown remarkable antioxidant activity. 42 Moreover, the inoculation of coriander plants with B. halotolerans SCCPVE07 subjected to both conditions (saline and non-saline conditions) leads to a higher total concentration of flavonols in the inoculated plants, with the difference being more important for the control samples in the case of saline conditions (Table 5). However, considering individual flavonols, the effect is different depending on the developmental conditions.…”

Section: Discussionmentioning

confidence: 99%

“…It is worth highlighting the important increase in the 5‐ O ‐caffeoylquinic acid concentration in inoculated plants, which demonstrated almost twice the concentration of this compound compared to the corresponding control plants. This compound is the most abundant chlorogenic acid in some foods such as coffee where it has shown remarkable antioxidant activity …”

Section: Discussionmentioning

confidence: 99%

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Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer

et al. 2020

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BACKGROUND There is an urgent need for a new sustainable way of satisfying the increasing demand for food worldwide. One of the main challenges is replacing chemical fertilizers with biofertilizers, which include plant root‐associated beneficial microorganisms. The present study reports, for the first time, the effects of SCCPVE07 bacterial strain with respect to improving not only plant development, but also the nutritional content and bioactive compounds content of Coriandrum sativum L., one of the most economically important crops, even for plant growth under salinity stress. RESULTS Innoculated coriander plants (C. sativum L.) showed an increase in potassium, carbon, calcium and iron content. A significant improvement in phenolic compounds contents was also observed. The contents of 5‐O‐caffeoylquinic acid, cinnamic acid, 4‐methoxy‐cinnamic acid hexoside, K‐3‐O rutinoside, Q‐3‐O‐rutinoside, Q‐3‐O‐glucoside and Q‐3‐O‐glucuronide were significantly enhanced. Moreover, an efficient bacterial root colonization and a noted growth promotion were demonstrated. Bacterial genome was sequenced and analysed. Gene coding related to Plant growth promotion (PGP) mechanisms and proteins involved in plant defence from salinity or in the metabolism of phenolic compounds, such as quercetin 2,3‐dioxygenase and phenolic acid decarboxylase, were identified. CONCLUSION The results obtained in the present study show, for the first time, the beneficial effects of the inoculation of a bacterial Bacillus halotolerans biofertilizer on coriander crops with respect to increasing the content in bioactive compounds and plant development. © 2020 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer

et al. 2020

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“…However, despite the introduction of an extra stage in the process, the instant coffee produced from steamed Robusta PVA (SID) had higher contents of caffeine and CGA of 7.01 g 100 g -1 and 8.74 g 100 g -1 , respectively (Table 1) than those usually described in the literature. For caffeine, contents from 1.76 to 5.82 g 100 g -1 were reported for Robusta instant coffees, with different roasting degrees and extraction processes Bassoli;Benassi, 2011;Wongsa et al, 2019), and in the range of 2.32 to 4.08 g 100 g -1 for Brazilian commercial instant coffees (Marcucci et al, 2013). Corso, Vignoli and Benassi (2016) observed CGA contents from 2.39 to 3.73 g 100 g -1 for Robusta instant coffees with different roasting degrees.…”

Section: Characterization Of the Composition Of Raw Roasted And Instmentioning

confidence: 96%

Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects

Reis

Conti²,

Barrientos

et al. 2019

Ciênc. agrotec.

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Around 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brews. Steam treatment has been reported as an alternative to improve the cup quality of coffee products. This research aimed to study the feasibility of using steamed Robusta PVA beans in instant coffee products. After the steam treatment (2 bar for 3 min), the Robusta PVA was dried, roasted, subjected to extraction in a pilot plant, and freeze-dried. The steamed and untreated Robusta PVA materials (raw, roasted, and instant coffees) and blends of instant Arabica coffee with PVA were characterized. The steamed Robusta PVA instant coffee presented 7.01 g caffeine and 8.74 g total chlorogenic acids in 100 g product. Instant coffee blends with 30% and 50% of steamed Robusta PVA in Arabica coffee were studied. A sensory difference between blends with steamed and untreated Robusta PVA was only perceived by the addition of 50% PVA. The blend with 50% of steamed coffee was preferred and well accepted (average grade of 7.9 on a 10-scale). The use of steamed Robusta PVA coffee (under mild steam treatment conditions, 2 bar/3 min) in instant coffee was viable, and it was obtained an instant coffee to be used in a blend with 50% of Arabica coffee with a good profile of bioactive compounds and sensory acceptance.

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“…Many factors may influence study results providing conflicting risk outcomes, including effects of diet and lifestyle, the frequency of coffee intake and the type of coffee (species of Coffea) ingested, and non-standardised coffee chemical profiles. Indeed, one study has suggested that robusta coffee (Coffea canephora) and arabica coffee (Coffea arabica) may have different effects on memory and attention (Alharbi, Azmat, & Ahmed, 2018) and bean processing methods may also affect their chemistry (Wongsa, Khampa, Horadee, Chaiwarith, & Rattanapanone, 2019) and therefore biological activities.…”

Section: -Hydroxytryptamide and It Ameliorated Cognitive Impairment mentioning

confidence: 99%

Role of phytochemicals as nutraceuticals for cognitive functions affected in ageing

Howes

Perry²,

Vásquez-Londoño

et al. 2020

British J Pharmacology

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Cognitive decline can occur with normal ageing and in age‐related brain disorders, such as mild cognitive impairment and dementia, including Alzheimer's disease, with limited pharmacological therapies available. Other approaches to reduce cognitive decline are urgently needed, and so, the role of dietary interventions or nutraceuticals has received much attention in this respect. In this review, we examine the evidence for dietary plants and their chemical constituents as nutraceuticals, relevant to both cognitive decline in normal ageing and in dementia. Pharmacological (in vitro and in vivo), clinical and epidemiological evidence is assessed for both frequently consumed plants and their dietary forms, including tea, coffee, cocoa (chocolate), red wine, grapes, citrus and other fruits; in addition to plants used less frequently in certain diets and those that cross the blurred boundaries between foods, nutraceuticals and medicinal plants. For the latter, turmeric, saffron, sage, rosemary and lemon balm are examples of those discussed. Linked Articles This article is part of a themed section on The Pharmacology of Nutraceuticals. To view the other articles in this section visit http://onlinelibrary.wiley.com/doi/10.1111/bph.v177.6/issuetoc

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Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee

Cited by 61 publications

References 30 publications

Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer

Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer

Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects

Role of phytochemicals as nutraceuticals for cognitive functions affected in ageing

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