Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans

2021 ◽  
pp. 130504
Author(s):  
Fareeya Kulapichitr ◽  
Chaleeda Borompichaichartkul ◽  
Mingchih Fang ◽  
Inthawoot Suppavorasatit ◽  
Keith R. Cadwallader
Keyword(s):  
Antioxidant Activities ◽  
Green Coffee ◽  
Chlorogenic Acids ◽  
Drying Process ◽  
Post Harvest ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Cie Lab

scholarly journals Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour

2019 ◽  
Vol 9 (3) ◽  
pp. 568 ◽  
Author(s):  
Urszula Gawlik-Dziki ◽  
Jarosław Bryda ◽  
Dariusz Dziki ◽  
Michał Świeca ◽  
Ewa Habza-Kowalska ◽  
...  
Keyword(s):  
Synergistic Action ◽  
Dietary Therapy ◽  
Green Coffee ◽  
Chlorogenic Acids ◽  
Active Components ◽  
Additive Interaction ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Functional Product ◽  
Lox Inhibitors

This study investigated the activity, mode of inhibition, and interactions between lipoxygenase (LOX) inhibitors and compounds able to inhibit lipids oxidation (LPO) derived from green coffee beans (GCBs), wholemeal wheat flour (WF), and bread enriched with GCB, in comparison with pure chemical standards of the main active components—ferulic (FA) and chlorogenic acids (CGA). Both GCB and WF contain potentially bioaccessible and bioavailable LPO inhibitors acting synergistically. Both FA and CGA presented nearly additive interaction. Potentially bioaccessible LOX inhibitors from GCB and WF acted synergistically, whereas moderate antagonism was found for potentially bioavailable compounds. The activity of CGA and FA was quite similar (EC50 = 18.56 and 22.36 g DW/ml, respectively) and synergistic action between these components was found. The LPO activity of functional breads was positively correlated with the percentage of GCB (R2 = 0.98). Ferulic acid and CGA acted as competitive LOX inhibitors, whereas potentially bioaccessible compounds from bread enriched with GCB demonstrated an uncompetitive mode of action. Green coffee beans, WF, and the proposed functional product could be helpful in dietary therapy and prevention of so-called lifestyle disorders related with the lipid metabolism. Moreover, this paper highlights the need to study the interactions between the active ingredients of newly designed functional products.

scholarly journals Green coffee bean seed and their role in antioxidant–A review

2020 ◽  
Vol 11 (1) ◽  
pp. 233-240 ◽  
Author(s):  
Bothiraj K V ◽  
Murugan ◽  
Vanitha V
Keyword(s):  
Antioxidant Activities ◽  
Coffee Bean ◽  
Green Coffee ◽  
Anticancer Activities ◽  
Caffeoylquinic Acids ◽  
Antitumor Property ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Phenolic Constituents ◽  
Green Coffee Bean

All around the world, Coffee place an important position in the beverages. It contains phenolic acid as well as polyphenols. It has the property of antioxidant; mood enhances mood, and also increases alertness, reduces weight, efficiency against hypertension, and antitumor property because of its polyphenols and phenolic constituents. Chlorogenic acids (CGA) are the main components found in the fraction of phenols from green coffee beans. CGA has several therapeutic properties, which include antioxidant activities and also has hepatoprotective, hypoglycemic, and antiviral properties.  Several essential compounds found in CGA in green coffee beans are caffeoylquinic acids, caffeoylquinic acids, feruloyl quinic acids, p-coumaroylquinic acids, and quinic acid. Therefore, this review highlighted the health benefits and anticancer activities of Green coffee bean.

Green Coffee (Coffea arabica) and its Residual Biomass: Characterization for the Industrial Approach

2020 ◽  
Vol 16 (7) ◽  
pp. 1072-1087
Author(s):  
Érica R. Oliveira ◽  
Gabriel R. Carvalho ◽  
Paula R. Santos ◽  
Fabiana Queiroz
Keyword(s):  
Enzymatic Activity ◽  
Press Cake ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Green Coffee ◽  
Chlorogenic Acids ◽  
Green Coffee Beans ◽  
Pressing Process ◽  
Coffee Beans ◽  
Mechanical Pressing

Background: The increase in the production of green coffee oil by pressing has generated as a residue the press cake or biomass, whose characterization allows the evaluation of its potential as a source of extracts rich in nutrients and bioactive compounds. Objective: The objective of this study was to assess the green coffee beans quality and its relation to the by-product (biomass) obtained from the beans mechanical pressing to obtain oil (generated by the oil industry), making information available on the effect of the pressing process on the biomass characteristic. Methods: Soluble solids, bulk density, pH, acidity, nutritional value, sugar, wall components, enzymatic activity, caffeine, chlorogenic acids, tannins, and total phenolic content were carried out. Results: By comparing the composition of the green beans and biomass, it could be observed that many compounds (protein, fiber, ash) were not extracted by the mechanical pressing process, in which the oil is removed but with a very low yield (< 20%). There was a reduction in the enzymatic activity of PPO (21.16 U g-1), POD (3.18 U g-1), and PG (7.39 U); PME (17281.9 U g-1) showed an increase in its activity in the biomass; lipase activity was not statistically altered. The results indicated the potential of the biomass to obtain products based on caffeine (0.9%), chlorogenic acids (11.66 mg L-1), phenolic compounds (131.1 mg 100 g-1), and oil (6.27%). Conclusion: The green coffee beans biomass is still a rich source of nutrients that could be exploited by the industry.

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