Evaluating the effect of roasting on coffee lipids using a hybrid targeted-untargeted NMR approach in combination with MRI

(1) Background: Cholesterol bioaccessibility is an indicator of cholesterol that is available for absorption and therefore can be a measure of hypocholesterolemic potential. In this work, the effect of commercial espresso coffee and coffee extracts on cholesterol solubility are studied in an in vitro model composed by glycodeoxycholic bile salt, as a measure of its bioaccessibility. (2) Methods: Polysaccharide extracts from coffees obtained with different extraction conditions were purified by selective precipitation with ethanol, and their sugars content were characterized by GC-FID. Hexane extraction allowed us to obtain the coffee lipids. Espresso coffee samples and extracts were tested regarding their concentration dependence on the solubility of labeled 13C-4 cholesterol by bile salt micelles, using quantitative 13C NMR. (3) Results and Discussion: Espresso coffee and coffee extracts were rich in polysaccharides, mainly arabinogalactans and galactomannans. These polysaccharides decrease cholesterol solubility and, simultaneously, the bile salts’ concentration. Coffee lipid extracts were also found to decrease cholesterol solubility, although not affecting bile salt concentration. (4) Conclusions: Coffee soluble fiber, composed by the arabinogalactans and galactomannans, showed to sequester bile salts from the solution, leading to a decrease in cholesterol bioaccessibility. Coffee lipids also decrease cholesterol bioaccessibility, although the mechanism of action identified is the co-solubilization in the bile salt micelles. The effect of both polysaccharides and lipids showed to be additive, representing the overall effect observed in a typical espresso coffee. The effect of polysaccharides and lipids on cholesterol bioaccessibility should be accounted on the formulation of hypocholesterolemic food ingredients.

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Investigation of Coffee Lipids

Biological Role of Plant Lipids ◽

10.1007/978-1-4684-1303-8_108 ◽

1989 ◽

pp. 483-488

Author(s):

F. Örsi ◽

B. Dicházi

Keyword(s):

Coffee Lipids

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Oxisterol Determination in Selected Coffees

Toxicology and Industrial Health ◽

10.1177/074823379300900311 ◽

1993 ◽

Vol 9 (3) ◽

pp. 519-527 ◽

Cited By ~ 14

Author(s):

Edoardo Turchetto ◽

Giovanni Lercker ◽

Renzo Bortolomeazzi

Keyword(s):

Intestinal Tract ◽

Cholesterol Oxidation ◽

Green Coffee ◽

Marked Influence ◽

Coffee Lipids ◽

Oxidative Products ◽

High Level ◽

Processing Techniques ◽

By Products ◽

Very High

The main aim of green-coffee processing techniques, such as decqffeination and roasting, is always to maintain a very high level of quality in taste and flavor, the beverage's most important cliaracteristics to consumers. Oxidative alterations of coffee lipids, which can occur in roasting, exert a very marked influence on these quality traits. Determining the extent of oxidation thus can provide an indication of the product's potential shelf-life and reveal traces of any newly-formed oxidative products that might prove nutritionally unsafe. Yet, while much attention has recently been focused on certain by-products induced by cholesterol oxidation and their proven toxicity as risk factors in atherosclerosis and cancer, oxidated phytosterols have largely gone unnoticed, being considered along with β-sitosterol as not very dangerous in that neither is absorbed by the intestinal tract. The present study investigates the substances derived from phytosterol oxidation (oxisterols) in samples of regular and decaffeinated commercial coffees. The findings show that oxisterols were absent in some samples and that the traces of oxidate phytosterols detected in others were well below the threshold considered as toxicologically active.

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High resolution gas chromatographic determination of diterpenic alcohols and sterols in coffee lipids

Chromatographia ◽

10.1007/bf02687996 ◽

1995 ◽

Vol 41 (5-6) ◽

pp. 29-33 ◽

Cited By ~ 26

Author(s):

G. Lercker ◽

N. Frega ◽

F. Bocci ◽

M. T. Rodriguez-Estrada

Keyword(s):

High Resolution ◽

Chromatographic Determination ◽

Coffee Lipids

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Discrimination of the Indonesian Roasted Arabica Coffees using 1H NMR-based Metabolomics

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.8.2.13 ◽

2020 ◽

pp. 479-488

Author(s):

Nizar Happyana ◽

Elvira Hermawati ◽

Yana Maolana Syah ◽

Euis Holisotan Hakim Hakim

Keyword(s):

Discriminant Analysis ◽

1H Nmr ◽

Nmr Spectra ◽

Scientific Information ◽

Partial Least Square ◽

Least Square ◽

Latent Structure ◽

Chlorogenic Acids ◽

Coffee Lipids ◽

Important Marker

In this report, the roasted Arabica coffees obtained from 4 Indonesian regions were analyzed with 1H NMR based-metabolomics. In total, 23 compounds were detected in the coffee 1H NMR spectra. Orthogonal projection to latent structure-discriminant analysis (OPLSDA) model successfully classified metabolites of the coffees based on their origins. S-plots of two-classes partial least square discriminant analysis (PLSDA) models successfully identified discriminant metabolites for every coffee. Chlorogenic acids, trigonelline, arabinoses were found as the discriminant compounds for Preanger-Java coffee. Lipids, acetic acid and lactic acid were discovered as the characteristic metabolites for Gayo-Sumatra coffee. γ-quinide was found as the most important marker for Bajawa-Flores coffee. Meanwhile, Toraja-Sulawesi coffee were characterized with a balance chemical composition indicating its well-balanced taste. The findings revealed the diversity of Indonesian Arabica coffees and shed more light on scientific information of Indonesian coffees.

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NMR analysis of roasted coffee lipids and development of a spent ground coffee application for the production of bioplastic precursors

Food Research International ◽

10.1016/j.foodres.2018.10.046 ◽

2019 ◽

Vol 119 ◽

pp. 683-692 ◽

Cited By ~ 10

Author(s):

Kathryn Williamson ◽

Emmanuel Hatzakis

Keyword(s):

Nmr Analysis ◽

Roasted Coffee ◽

Coffee Lipids ◽

Ground Coffee

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The Role of Degreased Vitis Vinifera Seeds on the Oxidation of Coffee Lipids

Revista de Chimie ◽

10.37358/rc.08.9.1959 ◽

2008 ◽

Vol 59 (9) ◽

Author(s):

Mihaela Gabriela Bita

Keyword(s):

Fatty Acids ◽

Vitis Vinifera ◽

Lipid Oxidation ◽

Aluminum Foil ◽

Medium Temperature ◽

One Year ◽

Coffee Lipids

The objective of this study was to determine the efficiency of degreased antioxidant used to prevent the oxidation of coffee lipids. The coffee samples in mixture with degreased respectively with regular antioxidant were medium roasted and packed in plastic pouches laminated with aluminum foil. All sets of samples were stored for one year at a medium temperature of 22.5�C. The extent of lipid oxidation was followed by determination of peroxide, acidity and refraction values and by chromatographic analyse of fatty acids content.The results show the advantage of using degreased antioxidant towards regular antioxidant to prevent coffee lipid oxidation.

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Trends in Grinding of Agroindustrial Products–A Literature review

Recent Patents on Food Nutrition & Agriculturee ◽

10.2174/2212798411666201125114243 ◽

2020 ◽

Vol 11 ◽

Author(s):

Jhon Wilder Zartha Sossa ◽

Pedro José Pinto Péreza ◽

Juan Carlos Palacio Piedrahita ◽

Andres Felipe Rios Mesa

Keyword(s):

Literature Review ◽

Zingiber Officinale ◽

Industrial Products ◽

Cryogenic Grinding ◽

Milling Operations ◽

Research Level ◽

Green Tea Powder ◽

Triticum Spp ◽

Complementary Part ◽

Coffee Lipids

Background: The milling of food in agro-industrial products has become an operation of high importance at a business, academic and research level. Objective: This article aims to present the results of a literature review on food milling, with the purpose to identify the most recent uses, types of mills, and new grinding trends. Methods: For this, a research equation was made with the keywords "grinding", "milling" and "food" in Scopus, which yielded as results 192 articles, 52 which are directly related to food, were analyzed. Results: Contributions were found in various types of grinding such as cryogenic grinding, nano-scaled grinding, ultrafine and superfine grinding. Conclusion: The authors highlighted the uses of these types of milling in Agro-industrial products such as nutmeg (Myristica fragrans), wheat bran (Triticum spp), ginger (Zingiber officinale) and green tea powder (Camellia sinensis), among others. It is observed that engineering texts dealing with theoretical and analytical food milling operations do not emphasize the new trends found. As a complementary part of this study, eight patents related to cryogenic grinding in food were analyzed, identifying uses of this type of grinding in coffee, lipids, lycopene, proteins, grains, and seeds; Besides, a query was carried out to find out commercial suppliers of cryogenic grinding equipment, in which six companies from China with their equipment were identified.

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