Read by QxMD icon Read

Green coffee

Michalina Oplatowska-Stachowiak, Claudine Reiring, Nermin Sajic, Willem Haasnoot, Catherine Brabet, Katrina Campbell, Christopher T Elliott, Martin Salden
Sterigmatocystin (STG) is a highly toxic secondary fungal metabolite structurally closely related to the well-known carcinogenic aflatoxins. Its presence has been reported in grains and grain-based products as well as in other foodstuffs like nuts, green coffee beans, spices, beer and cheese. Due to the lack of suitable data on the occurrence of STG, in 2013, the European Food Safety Authority (EFSA) could not characterise its risk for human health and recommended that more data on STG in food and feed needed to be collected...
March 9, 2018: Analytical and Bioanalytical Chemistry
Carlotta Ciaramelli, Alessandro Palmioli, Ada De Luigi, Laura Colombo, Gessica Sala, Chiara Riva, Chiara Paola Zoia, Mario Salmona, Cristina Airoldi
To identify food and beverages that provide the regular intake of natural compounds capable of interfering with toxic amyloidogenic aggregates, we developed an experimental protocol that combines NMR spectroscopy and atomic force microscopy, in vitro biochemical and cell assays to detect anti-Aβ molecules in natural edible matrices. We applied this approach to investigate the potential anti-amyloidogenic properties of coffee and its molecular constituents. Our data showed that green and roasted coffee extracts and their main components, 5-O-caffeoylquinic acid and melanoidins, can hinder Aβ on-pathway aggregation and toxicity in a human neuroblastoma SH-SY5Y cell line...
June 30, 2018: Food Chemistry
Alexandros Priftis, Eleftheria-Maria Panagiotou, Konstantinos Lakis, Christina Plika, Maria Halabalaki, Georgia Ntasi, Aristidis S Veskoukis, Dimitrios Stagos, Leandros A Skaltsounis, Dimitrios Kouretas
Coffee is one of the most highly consumed beverages with potential beneficial health implications, however its molecular mechanism of action has not been completely elucidated yet. To that cause, the polyphenolic composition of different coffee extracts (from Light, Medium and Dark roasts as well as green beans) was examined by UHPLC-HRMS analysis, indicating chlorogenic acids isomers as the main constituents. In the following step, the toxicity of the extracts was tested in myoblasts and endothelial cells and differential toxicity of green and roasted samples was displayed as the myoblasts were more sensitive to green coffee extracts, in contrast to the endothelial cells...
February 13, 2018: Food and Chemical Toxicology
Mohammed Worku, Bruno de Meulenaer, Luc Duchateau, Pascal Boeckx
Although various studies have assessed altitude, shade and postharvest processing effects on biochemical content and quality of coffee beans, data on their interactions are scarce. The individual and interactive effects of these factors on the caffeine, chlorogenic acids (CGA) and sucrose contents as well as physical and sensory qualities of green coffee beans from large plantations in southwestern Ethiopia were evaluated. Caffeine and CGA contents decreased with increasing altitude; they respectively declined 0...
March 2018: Food Research International
Silvia De Luca, Eleonora Ciotoli, Alessandra Biancolillo, Remo Bucci, Andrea D Magrì, Federico Marini
A chromatographic procedure (HPLC-DAD) using a relatively rapid gradient has been combined with a chemometric curve deconvolution method, multivariate curve resolution-alternating least squares (MCR-ALS), in order to quantify caffeine and chlorogenic acid in green coffee beans. Despite that the HPLC analysis (at these specific operating conditions) presents some coeluting peaks, MCR-ALS allowed their resolution and, consequently, the creation of a calibration curve to be used for the quantification of the analytes of interest; this procedure led to a high accuracy in the quantification of caffeine and chlorogenic acid present in the samples...
February 11, 2018: Environmental Science and Pollution Research International
Gregorio Peron, Davide Santarossa, Dario Voinovich, Stefano Dall'Acqua, Stefania Sut
BACKGROUND AND OBJECTIVE: Green coffee bean extract is used as herbal medicine or supplement for weight reduction and obesity. The active constituents are considered caffeine and chlorogenic acid (CGA) derivatives. The mode of action of CGA is still unclear and can be related to peroxisome proliferator-activated receptor α (PPAR-α) and liver X receptor Rα (LXR-α). Metabolomics may be an innovative tool for the description and discovery of the multiple target nature of such phytocomplex...
January 1, 2018: Phytomedicine: International Journal of Phytotherapy and Phytopharmacology
Jakub Fibigr, Michaela Majorová, Hana Kočová Vlčková, Petr Solich, Dalibor Šatínský
The presented work describes the development and validation of a rapid UHPLC-UV method using a fused core particle column with an RP-Amide stationary phase for the separation and quantitative analysis of caffeoylquinic and di-caffeoylquinic acids in green coffee extracts. Three caffeoylquinic acids (3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid) and two di-caffeoylquinic acids (1,3-di-caffeoylquinic acid, and 3,5-di-caffeoylquinic acid) were separated and analyzed in 8 min. That was possible due to the unique selectivity of the RP-Amide stationary phase for the analyzed acids...
January 25, 2018: Journal of Pharmaceutical and Biomedical Analysis
Duvan E Hoyos Ossa, Rubén Gil-Solsona, Gustavo A Peñuela, Juan Vicente Sancho, Felix J Hernández
An untargeted metabolomics approach based on HRMS has been applied to Colombian green coffee to develop a discrimination model to highlight the most differential compounds. For this purpose, 41 green coffee samples of different genotypes collected from 5 regions were analysed. Samples were extracted with aqueous and organic solvents to cover a wide range of compounds. Sample extracts were randomly injected and data were pre-processed with XCMS software. PCA was used to verify quality control samples behaviour, and PLS-DA and DD-SIMCA were employed to create models for discrimination using VIP variable selection method...
June 1, 2018: Food Chemistry
Ilaria Cacciotti, Stefano Mori, Valeria Cherubini, Francesca Nanni
In the food packaging sector many efforts have been (and are) devoted to the development of new materials in order to reply to an urgent market demand for green and eco-sustainable products. Particularly a lot of attention is currently devoted both to the use of compostable and biobased polymers as innovative and promising alternative to the currently used petrochemical derived polymers, and to the re-use of waste materials coming from agriculture and food industry. In this work, multifunctional eco-sustainable systems, based on poly(lactic acid) (PLA) as biopolymeric matrix, diatomaceous earth as reinforcing filler and spent coffee ground extract as oxygen scavenger, were produced for the first time, in order to provide a simultaneous improvement of mechanical and gas barrier properties...
February 3, 2018: International Journal of Biological Macromolecules
Xiu-Min Chen, Zhili Ma, David D Kitts
The use of coffee leaves as a novel beverage has recently received consumer interest, but there is little known about how processing methods affect the quality of final product. We applied tea (white, green, oolong and black tea) processing methods to process coffee leaves and then investigated their effects on phytochemical composition and related antioxidant and anti-inflammatory properties. Using Japanese-style green tea-processing of young leaves, and black tea-processing of mature (BTP-M) coffee leaves, produced contrasting effects on phenolic content, and associated antioxidant activity and nitric oxide (NO) inhibitory activity in IFN-γ and LPS induced Raw 264...
May 30, 2018: Food Chemistry
Ryusuke Takechi, Helman Alfonso, Amy Harrison, Naoko Hiramatsu, Akari Ishisaka, Akira Tanaka, La'Belle Tan, Andy H Lee
BACKGROUND AND OBJECTIVES: Despite the demonstrated protective effects of green tea and coffee intake against several chronic diseases, finding between studies have not been consistent. One potential reason of this discrepancy is the imprecision in the measurement of tea or coffee consumption using food frequency questionnaire (FFQ) and food record (FR) in epidemiological studies. METHODS AND STUDY DESIGN: In a sample of 57 healthy Japanese women, intake of green tea and coffee was estimated by a validated FFQ and a 3-day FR, while their plasma and urine concentrations of polyphenol biomarkers were measured by HPLC...
2018: Asia Pacific Journal of Clinical Nutrition
Sobhy El-Sayed Hassab El-Nabi, Gouda T M Dawoud, Islam Mohamed El-Garawani, Samraa Samy El Shafey
Coffee is a popular drink; it is one of the most commercialized food products and a rich source of biologically active compounds that are important for human health. This study aimed to prove the anticancer activity of green coffee (GC) and roasted coffee (RC) bean aqueous extracts (Coffea arabica) on breast cancer adenocarcinoma cell line (MCF-7) and the safety of both extracts on normal human peripheral blood lymphocytes culture (HPBL). Total phenolic content for GC and RC extracts was measured and result of both extracts were (0...
January 24, 2018: Anti-cancer Agents in Medicinal Chemistry
Lucas Eduardo de Oliveira Aparecido, Glauco de Souza Rolim, José Reinaldo da Silva Cabral de Moraes, Taynara Tuany Borges Valeriano, Guilherme Henrique Expedido Lense
BACKGROUND: The climate conditions affects directly the maturation period of coffee plantations affecting yield and beverage quality. The quality of coffee beverages is highly correlated with the length of fruit maturation, which is strongly influenced by meteorological elements. The objective was to estimate the probable times of graining and maturation of the main coffee varieties in Brazil and to quantify the influences of climate on coffee maturation. We used degree-days to estimate flowering/graining periods (green-fruit) and flowering/maturation periods (cherry-fruit) for all cultivars...
January 24, 2018: Journal of the Science of Food and Agriculture
Vânia G Zuin, Luize Z Ramin
New generations of biorefinery combine innovative biomass waste resources from different origins, chemical extraction and/or synthesis of biomaterials, biofuels, and bioenergy via green and sustainable processes. From the very beginning, identifying and evaluating all potentially high value-added chemicals that could be removed from available renewable feedstocks requires robust, efficient, selective, reproducible, and benign analytical approaches. With this in mind, green and sustainable separation of natural products from agro-industrial waste is clearly attractive considering both socio-environmental and economic aspects...
January 17, 2018: Topics in Current Chemistry (Journal)
Gustavo C Sant'Ana, Luiz F P Pereira, David Pot, Suzana T Ivamoto, Douglas S Domingues, Rafaelle V Ferreira, Natalia F Pagiatto, Bruna S R da Silva, Lívia M Nogueira, Cintia S G Kitzberger, Maria B S Scholz, Fernanda F de Oliveira, Gustavo H Sera, Lilian Padilha, Jean-Pierre Labouisse, Romain Guyot, Pierre Charmetant, Thierry Leroy
Lipids, including the diterpenes cafestol and kahweol, are key compounds that contribute to the quality of coffee beverages. We determined total lipid content and cafestol and kahweol concentrations in green beans and genotyped 107 Coffea arabica accessions, including wild genotypes from the historical FAO collection from Ethiopia. A genome-wide association study was performed to identify genomic regions associated with lipid, cafestol and kahweol contents and cafestol/kahweol ratio. Using the diploid Coffea canephora genome as a reference, we identified 6,696 SNPs...
January 11, 2018: Scientific Reports
Aleksandar Gavrić, Marija Ribnikar, Lojze Šmid, Boštjan Luzar, Borut Štabuc
Dietary supplements known as "fat burners" are typically marketed with claims of increasing energy expenditure through alterations in fat metabolism. They are marketed as natural products and their use is thus perceived as a safe body weight reduction strategy. We report on five episodes of liver injury in four patients. Liver injury was associated with consumption of different commercially available fat burners: Green tea extract (Camellia sinensis), Garcinia gummi-gutta, green coffee beans, and spirulina (blue-green algae)...
March 2018: Nutrition
Ana Paula Craig, Bruno G Botelho, Leandro S Oliveira, Adriana S Franca
Sensory (cup) analysis is a reliable methodology for green coffee quality evaluation, but faces barriers when applied to commercial roasted coffees due to lack of information on roasting conditions. The aim of this study was to examine the potential of mid-infrared spectroscopy for predicting cup quality of arabica coffees of different roasting degrees. PCA analysis showed separation of arabica and robusta. A two-level PLS-DA Hierarchical strategy was employed, with coffee being classified as high or low quality in the first level and then separated according to cup quality in the second level...
April 15, 2018: Food Chemistry
Bruno Grosselli Lania, Joseane Morari, Aglécio Luis de Souza, Marilene Neves da Silva, Amanda Roberta de Almeida, Gislaine Veira-Damiani, Sarah Monte Alegre, Carlos Lenz César, Lício Augusto Velloso, Maria Letícia Cintra, Nilson Borlina Maia, Paulo Eduardo Neves Ferreira Velho
INTRODUCTION: Wounds are a common health problem. Coffee is widely consumed and its oil contains essential fatty acids. We evaluated the local (skin) and systemic effects associated with the topical use of coffee oils in rats. METHODS: Punch skin wounds (6 mm) incisions were generated on the backs of 75 rats. Saline (SS), mineral oil (MO), green coffee oil (GCO), roasted coffee oil (RCO), green coffee ground oil (GCGO) or roasted coffee ground oil (RCGO) were topically applied to the wounds...
2017: PloS One
Terryl J Hartman, Regine Haardörfer, Brenda M Greene, Shruti Parulekar, Michelle C Kegler
The goal of this research was to assess patterns of beverage consumption and the contribution of total beverages and classes of beverages to overall energy intake and weight status. We conducted an analysis in a community-based study of 280 low-income overweight and obese African American women residing in the rural South. Participants provided baseline data including demographic characteristics, weight and two 24-h food and beverage dietary recalls. Mean energy intake from beverages was approximately 273 ± 192 kcal/day or 18...
December 11, 2017: Nutrients
L M Broissin-Vargas, R Snell-Castro, J J Godon, O González-Ríos, M L Suárez-Quiroz
AIMS: The purpose of this study was to evaluate the effect of warehouse storage conditions on the composition of the fungal community of green coffee beans (GCB) that were stored in jute sacks for 1 year. METHODS AND RESULTS: Molecular characterization of the fungal community composition and population dynamics obtained by Q-PCR, CE-SSCP (Simpson's diversity index D) and Illumina MiSeq sequencing indicated that Saccharomycetales dominated during the first 6 months of storage period with species as Meyerozyma guilliermondii and Pichia kluyveri...
February 2018: Journal of Applied Microbiology
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"