Effect of roasting, brewing/cooking techniques on the bioactive compounds of coffee: Benefits on human health as a functional food

Coffee beverage is one of the most popular beverages worldwide and because of its proved health benefits, it may be regarded as functional food. The potential functional properties of coffee beverage have been associated with its bioactive compounds including caffeine, chlorogenic acids, and melanoidins which are Maillard reaction products. The extraction of coffee soluble from the roasted and ground coffee seed is a complex operation and brewing/cooking method plays an important role on the extraction and amount of the key compounds in the coffee beverage. This review provides how the roasting level and brewing techniques affect the key compounds, physicochemical attributes, and health of coffee beverage. The role of compounds caffeine, chlorogenic acids, melanoidins and the diterpenes cafestol and kahweol in the body are reviewed along with their impact on health by examining the results of the studies involving the coffee consumption. According to the reviewed studies daily intake of 2 to 3 cups of coffee beverage is safe and may support metabolic health, mental health, enhance mood, increase alertness, be effective against hypertension, help us to fight depression, prevent several chronical disease risks including type 2 diabetes, Alzheimer’s and Parkinson’s diseases and degenerative diseases, such as cancer like liver cancer, cardiovascular disorders. However, some data implies the negative effects on health that it may be cautious for pregnant women and need to limit coffee consumption no more than 300 mg/d of caffeine.

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PSIII-23 Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats

Journal of Animal Science ◽

10.1093/jas/skz258.555 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 273-274

Author(s):

Patricia M Oba ◽

Nagait Hwisa ◽

Xinhe Huang ◽

Keith Cadwallader ◽

Kelly S Swanson

Keyword(s):

Maillard Reaction ◽

High Performance ◽

Protein Quality ◽

Daily Intake ◽

The United States ◽

Gas Chromatography Mass Spectrometry ◽

Maillard Reaction Products ◽

Reaction Products ◽

Total Dietary Fiber ◽

Randomized Design

Abstract Exposing ingredients to high temperatures may result in chemical reactions between amino acids and sugars, leading to the formation of Maillard reaction products (MRPs). These products may result in altered palatability, protein quality, and digestibility. This experiment quantified key MRPs in commercial pet foods, estimated daily intake of MRPs of pet animals, and correlated MRPs with macronutrient concentrations present in the foods. The analysis included 53 pet foods and treats commercially available in the United States: 11 dry dog foods, 29 wet dog foods, 2 dry dog treats, 3 wet dog treats, 2 dry cat foods, and 6 wet cat foods. Diets and treats were analyzed for dry matter, organic matter, crude protein (CP), acid-hydrolyzed fat, total dietary fiber, and gross energy using standard techniques. MRPs were analyzed using high-performance liquid chromatography and gas chromatography-mass spectrometry. All data were analyzed as a completely randomized design using the GLM procedure of SAS 9.4. On average, wet foods had higher (P < 0.001) fructoselysine (FRUC) and carboxymethyllysine (CML) than dry foods. Dry dog treats had the highest (P < 0.001) FRUC (29.64 µg/g) and CML (0.47 mg/g) concentrations of all products tested. Dry cat foods had the lowest (P < 0.001) CML (0.10 mg/g) concentrations of all commercial segments. Wet dog treats had the highest (P < 0.001) 5-hydroxymethyl-2-furfural (HMF) (10.92 µg/g) concentrations of all segments and wet cat foods had the lowest (P < 0.001) HMF (0.22 µg/g) content. Dogs and cats fed wet diets would be more likely to ingest higher amounts of CML and FRUC compared to animals fed dry diets. Dogs consuming dry treats would be more likely to ingest higher amounts of CML than wet treats. CP was negatively correlated to HMF (P = 0.0425; r = -0.27973), while TSF was positively correlated to CML (P = 0.0417; r = 0.28080).

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Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

Acta Universitatis Sapientiae Alimentaria ◽

10.1515/ausal-2017-0003 ◽

2017 ◽

Vol 10 (1) ◽

pp. 36-60 ◽

Cited By ~ 2

Author(s):

J. Csapó ◽

N. Schobert

Keyword(s):

Amino Acid ◽

Protein Content ◽

Wheat Flour ◽

Functional Food ◽

Essential Amino Acid ◽

Food Product ◽

Functional Health ◽

Maillard Reaction Products ◽

Reaction Products ◽

Biological Value

AbstractDuring our research, we added extracted soya bean meal, egg-white powder, gluten, wheat sourdough, and bamboo fibre to wheat flour in order to increase the quantity of the essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, health-preservative food product which is suitable to satisfy the essential amino acid requirements of humans, assuming normal nutrition. Furthermore, we could produce such a food, which, on the one hand, was suitable to confine or prevent the essential amino acid’s malnutrition symptoms, while, on the other hand, when applied alone, to meet the consumers’ needs. During our work, we determined the protein content and amino acid composition of the wheat flour, of the additives used in bread baking, and in the bread both baked with supplementation (Update1 bread) and without supplementation (normal bread), as well as the quantity of the Maillard reaction products (hydroxymethylfurfural). We calculated the biological value of the protein of different breads and evaluated the sensory characteristics of the produced functional food and the fortified bread, supplemented with high essential-amino-acid-containing additives.

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Dietary intake and urinary excretion of Maillard reaction products (MRPs)

Czech Journal of Food Sciences ◽

10.17221/10625-cjfs ◽

2004 ◽

Vol 22 (SI - Chem. Reactions in Foods V) ◽

pp. S96-S98

Author(s):

A. Förster ◽

Y. Kühne ◽

T. Henle

Keyword(s):

Dietary Intake ◽

Urinary Excretion ◽

Daily Intake ◽

Maillard Reaction Products ◽

Reaction Products ◽

Amadori Products ◽

Dietary Restrictions ◽

Metabolic Transformation ◽

Dietary Study

The aim of our study was to investigate the influence of nutrition on the urinary excretion of Amadori products, pyrraline and pentosidine in a dietary study involving 18 healthy volunteers. Starting with day two, participants had to avoid Maillard product containing food for a period of 7 days, followed by day nine without dietary restrictions. Samples of 24 h-urine were collected and analysed for free furosine, pyrraline and pentosidine using dedicated chromatographic methods. For all MRPs, a significant decrease in the amount excreted with urine was observed due to the MRP-free diet. Urinary excretion of free pyrraline and fructoselysine, which was calculated from furosine analysis, were lowered about 90% from 3.9 ± 1.4 mg/d to 0.4 ± 0.3 mg/d and 7.2 ± 4.1 mg/d to 0.9 ± 0.2 mg/d, respectively. Urinary excretion of free pentosidine was only in the μg/d range and its decrease added up to 50% from 7.3 ± 3.7 μg/d to 3.4 ± 1.1 μg/d. These results indicate that renal excretion of MRPs is directly affected by dietary intake of those. With respect to the daily intake via heated foods, mainly as proteinbound derivatives, pyrraline seems to be of better bioavailability than the Amadori product and pentosidine. This points to different metabolic pathways. Whereas metabolic transformation of AGEs may quantitatively be of little importance, the major part of ingested Amadori products seems to be degraded in vivo.

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Production of highly nutritious functional food with the supplementation of wheat flour with lysine

Acta Universitatis Sapientiae Alimentaria ◽

10.1515/ausal-2017-0001 ◽

2017 ◽

Vol 10 (1) ◽

pp. 5-20 ◽

Cited By ~ 1

Author(s):

Cs. Albert ◽

S. Gombos ◽

R. V. Salamon ◽

Z. Csiki ◽

J. Prokisch ◽

...

Keyword(s):

Wheat Flour ◽

Functional Food ◽

Essential Amino Acid ◽

Functional Health ◽

Maillard Reaction Products ◽

Lysine Content ◽

Wheat Protein ◽

Reaction Products ◽

Biological Value ◽

Hydroxymethyl Furfural

AbstractDuring our research, we added 0.5–2.0% L-lysine to wheat flour in order to increase the quantity of this essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, and health-preserving foodstuff that is suitable for satisfying the lysine requirement of humans, assuming normal nutrition. Furthermore, by the increase of the biological value completing the wheat flour with a higher amount of lysine, we could produce such a functional, health-protecting and health-preserving food that is suitable for containing or preventing lysine malnutrition symptoms. During our work, we determined the quantity of the Maillard reaction products (hydroxymethyl-furfural) and the lysine content developed during the baking of the wheat flour used for bread baking and in the bread baked with supplemented or without supplemented lysine, and evaluated the sensory characteristics of the produced functional food and the bread supplemented with lysine.

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Bioactive compounds,in vitroantioxidant capacity and Maillard reaction products of raw, boiled and fried garlic (Allium sativumL.)

International Journal of Food Science & Technology ◽

10.1111/ijfs.12428 ◽

2013 ◽

Vol 49 (5) ◽

pp. 1308-1314 ◽

Cited By ~ 19

Author(s):

Yara S. de Queiroz ◽

Patrícia B. Antunes ◽

Silvio J. V. Vicente ◽

Geni R. Sampaio ◽

Julianna Shibao ◽

...

Keyword(s):

Bioactive Compounds ◽

Maillard Reaction ◽

Maillard Reaction Products ◽

Reaction Products

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The Impact of Coffee and Its Selected Bioactive Compounds on the Development and Progression of Colorectal Cancer In Vivo and In Vitro

Molecules ◽

10.3390/molecules23123309 ◽

2018 ◽

Vol 23 (12) ◽

pp. 3309 ◽

Cited By ~ 16

Author(s):

Rafał J. Bułdak ◽

Tomasz Hejmo ◽

Marcin Osowski ◽

Łukasz Bułdak ◽

Michał Kukla ◽

...

Keyword(s):

Colorectal Cancer ◽

Caffeic Acid ◽

Bioactive Compounds ◽

Cancer Progression ◽

Coffee Consumption ◽

Biologically Active ◽

Chlorogenic Acids ◽

The Impact

Coffee is one of the most popular beverages worldwide. Coffee contains bioactive compounds that affect the human body such as caffeine, caffeic acid, chlorogenic acids, trigonelline, diterpenes, and melanoidins. Some of them have demonstrated potential anticarcinogenic effects in animal models and in human cell cultures, and may play a protective role against colorectal cancer. Colorectal cancer (CRC) is the third leading cause of cancer-related mortality in the USA and other countries. Dietary patterns, as well as the consumption of beverages, may reduce the risk of CRC incidence. In this review, we focus on published epidemiological studies concerning the association of coffee consumption and the risk of development of colorectal cancer, and provide a description of selected biologically active compounds in coffee that have been investigated as potential cancer-combating compounds: Caffeine, caffeic acid (CA), chlorogenic acids (CGAs), and kahweol in relation to colorectal cancer progression in in vitro settings. We review the impact of these substances on proliferation, viability, invasiveness, and metastasis, as well as on susceptibility to chemo- and radiotherapy of colorectal cancer cell lines cultured in vitro.

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