scholarly journals Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans

2019 ◽  
Vol 7 (3) ◽  
pp. 1084-1095 ◽  
Author(s):  
Ke Cheng ◽  
Wenjiang Dong ◽  
Yuzhou Long ◽  
Jianping Zhao ◽  
Rongsuo Hu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Drying Methods ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
The Impact

scholarly journals Phenolic compounds in coffee

2006 ◽  
Vol 18 (1) ◽  
pp. 23-36 ◽  
Author(s):  
Adriana Farah ◽  
Carmen Marino Donangelo
Keyword(s):  
Phenolic Compounds ◽  
Quinic Acid ◽  
Green Coffee ◽  
Phenolic Fraction ◽  
Related Substances ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Main Components ◽  
The Impact ◽  
Related Compounds

Phenolic compounds are secondary metabolites generally involved in plant adaptation to environmental stress conditions. Chlorogenic acids (CGA) and related compounds are the main components of the phenolic fraction of green coffee beans, reaching levels up to 14 % (dry matter basis). These compounds have a number of beneficial health properties related to their potent antioxidant activity as well as hepatoprotective, hypoglycemic and antiviral activities. The main groups of CGA found in green coffee beans include caffeoylquinic acids, dicaffeoylquinic acids, feruloylquinic acids, p-coumaroylquinic acids and mixed diesters of caffeic and ferulic acids with quinic acid, each group with at least three isomers. During coffee processing, CGA may be isomerized, hydrolyzed or degraded into low molecular weight compounds. The high temperatures of roasting also produce transformation of part of CGA into quinolactones and, along with other compounds, melanoidins. This review focuses on the chemical characteristics, biosynthesis, and distribution of CGA and related compounds in coffee. The influence of genetic, physiological and environmental factors as well as processing on the chemical composition of coffee beans is discussed. The impact of CGA composition of green coffee on cup quality is also approached. Despite the existence of substantial published information on the total levels of CGA in coffee, more research is needed on the composition of minor phenolic compounds and specific CGA isomers (and related substances) in green and roasted coffee beans, as well as their impact on coffee quality.

scholarly journals Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1023
Author(s):  
Alice Cattivelli ◽  
Angela Conte ◽  
Serena Martini ◽  
Davide Tagliazucchi
Keyword(s):  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Total Phenolic Compounds ◽  
Main Compound ◽  
Quercetin Derivatives ◽  
Mass Spectrometry Identification ◽  
The Impact

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.

scholarly journals Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts

Fermentation ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 29 ◽  
Author(s):  
Mesfin Haile ◽  
Won Kang
Keyword(s):  
Antioxidant Activity ◽  
Green Coffee ◽  
Flavonoid Content ◽  
Tannin Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Fermentation Time ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
The Mean

We examined the antioxidant activity, total polyphenol content (TPC), total flavonoid content (TFC), total tannin content (TTC) and physical characteristics of green coffee beans fermented with selected yeasts. There was no significant (p > 0.05) interaction effect between yeast-fermented coffee extracts and duration of fermentation on antioxidant activity (oxygen radical absorbance capacity [ORAC] and superoxide dismutase-like [SOD-like] activity). However, the mean of the antioxidant activity (ORAC and SOD-like activity) significantly (p < 0.05) increased in the fermented coffee extracts compared to unfermented coffee. There were significant (p < 0.05) interaction effects between yeast-fermented coffee extracts and duration of fermentation (24 h and 48 h) on the TPC, TFC, TTC and pH of the fermented solution and on the colors of the ground-roasted coffee. The TPC showed a pattern of increase in samples Ferm-1 and Ferm-3 as fermentation time increased from 24 h to 48 h. However, a decreasing TPC trend was observed in Ferm-2 as the number of fermentation hours increased from 24 to 48. The fermented coffee beans had a significantly higher flavonoid content than the unfermented coffee beans, while fermentation significantly decreased the tannin content compared to that in unfermented coffee.

Profiling of phenolic compounds using UPLC–MS for determining the geographical origin of green coffee beans from Ethiopia

2016 ◽  
Vol 45 ◽  
pp. 16-25 ◽  
Author(s):  
Bewketu Mehari ◽  
Mesfin Redi-Abshiro ◽  
Bhagwan Singh Chandravanshi ◽  
Sandra Combrinck ◽  
Minaleshewa Atlabachew ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Geographical Origin ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

scholarly journals Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley

2021 ◽  
Vol 14 (12) ◽  
pp. 103447
Author(s):  
Zhuoya Xiang ◽  
Junlin Deng ◽  
Kaijun Yang ◽  
Yongqing Zhu ◽  
Chen Xia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Hulless Barley

Bioaccessibility and bioavailability in vitro of antioxidants from powdered green coffee beans

Planta Medica ◽  
2015 ◽  
Vol 81 (16) ◽  
Author(s):  
U Gawlik-Dziki ◽  
M Świeca ◽  
Ł Pecio ◽  
D Dziki
Keyword(s):  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

Differences in volatile compounds and antioxidant activity of ripe and unripe green coffee beans (Coffea arabicaL. ‘Catimor’)

2017 ◽  
pp. 261-268
Author(s):  
F. Kulapichitr ◽  
C. Borompichaichartkul ◽  
S. Pratontep ◽  
K. Lopetcharat ◽  
S. Boonbumrung ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

scholarly journals Effect of Fortification with Raspberry Juice on the Antioxidant and Potentially Anti-Inflammatory Activity of Wafers Subjected to In Vitro Digestion

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 791
Author(s):  
Urszula Szymanowska ◽  
Monika Karaś ◽  
Urszula Złotek ◽  
Anna Jakubczyk
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Simulated Digestion ◽  
Cyclooxygenase 1 ◽  
Consumer Assessment ◽  
Positive Effect

The aim of this study was to investigate the effect of raspberry juice addition on the content of phenolic compounds and the antioxidant activity of wafers. The research was carried out on non-supplemented wafers (control) and wafers in which water was replaced with raspberry juice in the amount of 10%, 20%, 50%, 75% and 100%. The potential bioavailability of the phenolic compounds after in vitro digestion was also determined. As shown by the consumer assessment, wafers in which the water was replaced with 100% raspberry juice turned out to be the best variant of the enriched wafers. The content of total phenolic compounds, flavonoids, phenolic acids, and anthocyanins in the tested products increased with the increasing amount of raspberry juice added to the wafers. The fortification of the wafers with raspberry juice had a positive effect on the antioxidant activity, expressed as the ability to neutralize free radicals ABTS (2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and DPPH (di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium), the ability to chelate iron ions, and as the reduction power. The simulated digestion increased the content of phenolic compounds and increased the antioxidant activity of the wafers. The ability to inhibit lipoxygenase and cyclooxygenase 1 and 2 (i.e., enzymes involved in the induction of inflammation), varied and depended on both the amount of raspberry juice added and the type of extract.

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