Revistas
Revista:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN:
0021-8561
Año:
2023
Vol.:
71
N°:
15
Págs.:
6050 - 6060
Pepper constitutes an important source of (poly)phenols, mainly flavonoids. Nevertheless, heat treatments applied prior to consumption may have an impact on these antioxidants, and thus may also affect their potential bioactivity. In this study, the effect of industrial and culinary treatments on the total and individual (poly)phenolic content of Piquillo pepper (Capsicum annuum cv. Piquillo) was thoroughly evaluated by high-performance liquid chromatography coupled to tandem mass spectrometry. A total of 40 (poly)phenols were identified and quantified in raw pepper. Flavonoids (10 flavonols, 15 flavones, and 2 flavanones) were the major compounds identified (62.6%). Among the 13 phenolic acids identified in raw samples, cinnamic acids were the most representative. High temperatures applied and subsequent peeling during industrial grilling drastically decreased the total (poly)phenolic content from 2736.34 to 1099.38 ??g/g dm (59.8% reduction). In particular, flavonoids showed a higher reduction of 87.2% after grilling compared to nonflavonoids which only decreased by 14%. Moreover, 9 nonflavonoids were generated during grilling, modifying the (poly)phenolic profile. After culinary treatments, specifically frying, (poly)phenols appear to be better released from the food matrix, enhancing their extractability. Overall, industrial and culinary treatments differently affect both the total and individual (poly)phenolic compounds of pepper and, despite the reduction, they might also positively influence their bioaccessibility.
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
ISSN:
0963-7486
Año:
2022
Vol.:
73
N°:
2
Págs.:
184 - 194
This study aims to evaluate whether sous-vide cooking better preserves the (poly)phenol content and profile of red and white cardoon stalks versus traditional boiling, both before and after simulated oral-gastro-intestinal digestion. Thirty one (poly)phenols were quantified in red and white cardoon by HPLC-MS/MS, phenolic acids being >95%, and 5-caffeoylquinic and 1,5-dicaffeoylquinic acids the major ones. Although both varieties showed a similar profile, raw red cardoon had 1.7-fold higher (poly)phenol content than raw white cardoon. Culinary treatments decreased (poly)phenol content, but sous-vide cooked cardoon had a greater content than the boiled one, suggesting a protective effect. After gastrointestinal digestion, (poly)phenol bioaccessibility of boiled and sous-vide cooked cardoon (52.6-90.5%) was higher than that of raw samples (0.2-0.7%), although sous-vide system no longer played a protective effect compared to boiling. In summary, red cardoon was a richer source of bioaccessible (poly)phenols than white cardoon, even sous-vide cooked or boiled.
Revista:
JOURNAL OF FUNCTIONAL FOODS
ISSN:
1756-4646
Año:
2022
Vol.:
88
Págs.:
104891
Sweet orange (SO) (Citrus sinensis) is a rich source of polyphenols. However, the bioactivity depends directly on the bioaccessibility affected by biological factors during the digestion process. Therefore, this study was performed in lyophilized SO samples before and after an in vitro digestion to obtain total phenolic content (TPC) by Folin-Ciocalteu assay and characterize its phenolic profile by HPLC-ESI-MS/MS with methanolic extracts. Simulating the passive diffusion of biocompounds, samples were dialyzed after intestinal digestion to obtain bioaccessible phenolic compounds (BPC). Ethanolic extracts were used in 3T3-L1 cell culture. The in vitro digestion process decreased 25% the bioaccessibility of SO polyphenols in the intestinal phase. The most abundant subgroup of polyphenols before and after in vitro digestion were the flavanones, representing more than 86% of TPC. Finally, lipid accumulation in cells induced to undergo adipogenesis and treated with BPC decreased although without significant differences at different concentrations.
Revista:
FOOD & FUNCTION
ISSN:
2042-6496
Año:
2021
Vol.:
12
N°:
5
Págs.:
1996 - 2011
The aim of this study was to evaluate the bioaccessibility of (poly)phenolic compounds in Tudela artichokes (Cynara scolymus cv. Blanca de Tudela) after an in vitro gastrointestinal digestion and the effect of the human colonic microbiota. A total of 28 (poly)phenolic compounds were identified and quantified by LC-MS/MS in raw, boiled, sous vide and microwaved Tudela artichokes. Out of these, sixteen were phenolic acids, specifically caffeoylquinic acids (CQAs) and other minor hydroxycinnamic acid derivatives, ten flavonoids belonging to the family of flavones (apigenin and luteolin derivatives) and two lignans (pinoresinol derivatives). Sous vide and microwaving caused mainly transesterification reactions of CQAs but maintained or even augmented the total (poly)phenolic contents of artichokes, while boiling decreased (poly)phenolic compounds by 25% due to leaching into the boiling water. Heat treatment exerted a positive effect on the bioaccessibility of (poly)phenols after gastrointestinal digestion. In raw artichokes, only 1.6% of the total (poly)phenolic compounds remained bioaccessible after gastrointestinal digestion, while in artichoke samples cooked by sous vide, boiled and microwaved, the percentage of bioaccessibility was 60.38%, 59.93% and 39,03% respectively. After fecal fermentation, 20 native (poly)phenolic compounds and 11 newly formed catabolites were quantified. 48 h of fecal fermentation showed that native (poly)phenols are readily degraded by colonic microbiota during the first 2 h of incubation. The colonic degradation of artichoke (poly)phenols follows a major pathway that involves the formation of caffeic acid, dihydrocaffeic acid, 3-(3 '-hydroxyphenyl)propionic acid, 3-phenylpropionic acid and phenylacetic acid, with 3-phenylpropionic acid being the most abundant end product. The catabolic pathways for colonic microbial degradation of artichoke CQAs are proposed.
Revista:
EUROPEAN JOURNAL OF NUTRITION
ISSN:
1436-6207
Año:
2021
Vol.:
60
N°:
2
Págs.:
677 - 689
Purpose To determine whether (poly)phenols from gastrointestinal-digested green pepper possess genoprotective properties in human colon cells and whether the application of a culinary treatment (griddling) on the vegetable influences the potential genoprotective activity. Methods (Poly)phenols of raw and griddled green pepper (Capsicum annuum L.) submitted to in vitro-simulated gastrointestinal digestion were characterized by LC-MS/MS. Cytotoxicity (MTT, trypan blue and cell proliferation assays), DNA damage and DNA protection (standard alkaline and formamidopyrimidine DNA glycosylase (Fpg)-modified comet assay) of different concentrations of (poly)phenolic extracts were assessed in colon HT-29 cells. Results A total of 32 (poly)phenolic compounds were identified and quantified in digested raw and griddled green pepper. Twenty of them were flavonoids and 12 were phenolic acids. Griddled pepper doubled the (poly)phenol concentration compared to raw; luteolin 7-O-(2-apiosyl)-glucoside and quercitrin constituted the major (poly)phenols in both extracts. Raw and griddled pepper (poly)phenolic extracts impaired cell proliferation and induced low levels of Fpg-sensitive sites, in a dose-dependent manner, even at a non-cytotoxic concentration. None of the concentrations tested induced DNA strand breaks or alkaline labile sites. Nor did they show significant genoprotection against the DNA damage induced by H2O2 or KBrO3. Conclusions Green pepper (poly)phenols did not show genoprotection against oxidatively generated damage in HT-29 cells at simulated physiological concentrations, regardless of the application, or not, of a culinary treatment (griddling). Furthermore, high concentrations of (poly)phenolic extracts induced a slight pro-oxidant effect, even at a non-cytotoxic concentration.
Revista:
FOOD ANALYTICAL METHODS
ISSN:
1936-9751
Año:
2021
Vol.:
14
Págs.:
1167 - 1175
Research in cactus (Opuntia ficus-indica (L.) Mill.) cladodes as a functional food increases because of their (poly)phenolic
compounds and health-promoting ability. Extraction conditions are the basis to obtain the highest amount of bioactive compounds with antioxidant properties. Therefore, several individual and combination of extraction solvents and conditions were
carried out. Even a great amount of (poly)phenols was extracted using 80% ethanol; the combination of solvents with different
polarities (methanol, acetone and water) favored the extraction of flavonoids and antioxidant capacity (DPPH and ABTS
radicals). The extract with the highest flavonoid content was that obtained by successive extractions. Additionally, in order to
quantify (poly)phenols by HPLC-DAD, aglycones were released from glycosides by acid hydrolysis (0.6, 1.2, 1.5, and 1.7 M
HCl) through reflux at 90 °C at different times (2 h and 3 h). Flavonoid aglycones (isorhamnetin, quercetin, and kaempferol) and
phenolic acids (ferulic and 4-hydroxybenzoic acids) were identified and quantified. Acid hydrolysis with 1.5 M HCl during 2 h
was the best for the release of flavonoid aglycones, without phenolic acid degradation. Likewise, less acidity (0.6 M HCl) does
not completely release the aglycones whereas a higher acidity (1.7 M) and a longer time of reflux (3 h) resulted in the degradation
of flavonoid aglycones.
Revista:
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
ISSN:
1878-450X
Año:
2021
Vol.:
26
Págs.:
100415
This study assessed the influence of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC). Blanching (98 degrees C, 30 s) increased the total native chlorogenic acids content (1.2-fold vs raw cardoon), with no significant changes in DPPH antioxidant capacity, but with a decrease in ABTS antioxidant capacity (0.6-fold). Specifically, total di-caffeoylquinic acids (CQAs) increase (1.6-fold) counterbalanced the losses of 5-CQA (0.8-fold). All frying conditions (t85 degrees C = 5, 12 or 10 min, ttotal = 15, 15 or 30 min, respectively) decreased the antioxidant capacity (0.5-0.7-fold in DPPH, 0.5-0.9-fold in ABTS) of cardoon, but increased total flavonoid amount (3.6-3.7-fold) that remained at low levels. The Short (15 min) and Intense-heat Frying (t85 degrees C = 5 min) favoured the release of chlorogenic acids, particularly 5-CQA, from the food matrix. However, a longer frying process (30 min) induced an almost complete degradation of di-CQAs. Thus, it is desirable to limit the frying duration. When blanching and frying were combined, a higher thermal degradation of (poly)phenols was observed, but the Short and Intense-heat Frying remained the most suitable. This study highlights the importance of selecting optimal culinary conditions for vegetables that favour a high content on bioactive compounds and, therefore, their potential healthy properties.
Revista:
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
ISSN:
1878-450X
Año:
2021
Vol.:
25
Págs.:
100389
Artichokes are an important source of (poly)phenolic compounds, mainly caffeoylquinic acids, which consumption has been associated with health benefits. However, heat treatments have shown to affect the amounts of these bioactive food compounds.
In the present study the influence of culinary techniques (boiling, griddling, and frying) on the total (poly)phenolic content of artichokes (Cynara Scolymus cv. Blanca de Tudela) was evaluated by LC-MS/MS. Additionally, the antioxidant capacity of cooked artichokes was evaluated by spectrophotometric methods.
A total of 31 (poly)phenols were identified and quantified, being caffeoylquinic acids the most abundant compounds in raw artichokes accounting for more than 95% of total (poly)phenolic compounds. With the different culinary techniques, these compounds suffered degradation but also redistribution, probably due to isomerization and hydrolysis reactions. Frying and griddling showed the lowest content of (poly)phenolic compounds and antioxidant capacity suggesting thermal degradation. Boiling also provoked losses, which were mainly due to leaching of phenolic compounds into the water. However, it was the heat treatment that best preserved (poly)phenolic compounds in artichokes.
Revista:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN:
0021-8561
Año:
2021
Vol.:
69
N°:
32
Págs.:
9270 - 9286
The in vitro anti-inflammatory and prebiotic activity and the content and profile of bioaccessible (poly)phenols and catabolites of raw and sous-vide-cooked red cardoon (Cynara cardunculus L. var. altilis DC) were investigated during gastrointestinal (GI) digestion. Raw cardoon after in vitro GI digestion had 0.7% bioaccessible (poly)phenols, which protected against lipopolysaccharide-induced inflammation by counteracting IL-8, IL-6, TNF-alpha, and IL-10 secretions in differentiated Caco-2 cells. Contrarily, GI-digested sous vide cardoon showed higher (poly)phenol bioaccessibility (59.8%) and exerted proinflammatory effects in Caco-2 cells. (Poly)phenols were highly metabolized during the first 8 h of in vitro fermentation, and nine catabolites were produced during 48 h of fermentation. Colonic-fermented raw and sous-vide-cooked cardoon did not show anti-inflammatory activity in HT-29 cells but presented potential prebiotic activity, comparable to the commercial prebiotic FOS, by stimulating health-promoting bacteria such as Bifidobacterium spp. and Lactobacillus/Enterococcus spp. and by increasing the production of total SCFAs, especially acetate.
Revista:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN:
0021-8561
Año:
2019
Vol.:
67
N°:
9
Págs.:
2490 - 2499
he bioactivity of (poly)phenols from a food is an interplay between the cooking methods applied and the interaction of the food with the gastrointestinal tract. The (poly)phenolic profile and biological activity of raw and cooked cactus (Opuntia ficus-indica Mill.) cladodes following in vitro digestion and colonic fermentation were evaluated. Twenty-seven (poly)phenols were identified and quantified by HPLC-ESI-MS, with piscidic acid being the most abundant. Throughout the colonic fermentation, flavonoids showed more degradation than phenolic acids, and eucomic acid remained the most relevant after 24 h. The catabolite 3-(4-hydroxyphenyl)propionic acid was generated after 24 h of fermentation. Cytotoxicity, genotoxicity, and cell cycle analyses were performed in HT29 cells. Cactus colonic fermentates showed higher cell viability (>= 80%) in comparison to the control fermentation with no cactus and significantly (p < 0.05) reduced H2O2-induced DNA damage in HT29 cells. Results suggest that, although phenolic compounds were degraded during the colonic fermentation, the biological activity is retained in colon cells.
Revista:
ARCHIV FUER ACKER- UND PFLANZENBAU UND BODENKUNDE
ISSN:
0365-0340
Año:
2019
Vol.:
65
N°:
10
Págs.:
1341-1353
Grapevine leaves are widely discarded in open fields despite their known antioxidant properties. We tested the cytotoxicity of leaf extracts from three clones (CL-260, CL-1048, CL-8) of Vitis vinifera L. cv. Tempranillo against four human cancer cell lines: colon, HT-29; breast, MCF-7; lung HTB-54; and lymphoblastic leukemia, CCRF-CEM. Grapevines were cultivated at either ambient (24/14 degrees C) or elevated (28/18 degrees C) day/night temperatures, and inoculated (+M) or not (-M) with arbuscular mycorrhizal fungi (AMF). Cytotoxicity was analysed by MTT assays. Elevated air temperatures enhanced the cytotoxicity of leaf extracts from CL-260 against HT-29, CCRF-CEM and HTB-54 and that from CL-8 against MCF-7. Mycorrhization improved the cytotoxicity of leaf extracts from CL-1048 against HT-29, CCRF-CEM, HTB-54 and MCF-7. The cytotoxic activities of CL-260 against HTB-54 and CL-1048 against HT-29 were correlated, respectively, with total phenols and total antioxidant capacity. We conclude that the predicted increase in air temperature for the future climate and the mycorrhizal association of grapevines may enhance the cytotoxicity of leaves, which strengthens the potential application of these agricultural residuals for biomedicine. However, the clonal diversity in the response to AMF and air temperature highlights the importance of choosing the most adequate clone for a concrete environmental scenario.
Revista:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN:
0021-8561
Año:
2018
Vol.:
66
N°:
23
Págs.:
5832 - 5844
This study aims to investigate whether heat treatment applied to cactus cladodes influences the bioaccessibility of their (poly)phenolic compounds after simulated gastric and intestinal digestion. A total of 45 (poly)phenols were identified and quantified in raw and cooked cactus cladodes by ultra high performance liquid chromatography photodiode array detector high resolution mass spectrometry. Both flavonoids (60-68% total), mainly isorhamnetin derivatives, and phenolic acids (32-40%) with eucomic acids as the predominant ones significantly (p < 0.05) increased with microwaving and griddling processes. After in vitro gastrointestinal digestion, 5S-64% of the total (poly)phenols of cooked cactus cladodes remained bioaccessible versus 44% in raw samples. Furthermore, digestive conditions and enzymes degraded or retained more flavonoids (37-63% bioaccessibility) than phenolic acids (56-87% bioaccessibility). Microwaved cactus cladodes contributed the highest amount of (poy)phenols (143.54 mg/g dm) after gastrointestinal process, followed by griddled samples (133.98 mg/g dm), showing the highest antioxidant capacity. Additionally, gastrointestinal digestion induced isomerizations among the three stereoisomeric forms of piscidic and eucomic acids.
Revista:
FOOD CHEMISTRY
ISSN:
0308-8146
Año:
2018
Vol.:
240
Págs.:
1055 - 1062
The impact of cooking methods (boiling, microwaving, griddling and frying in olive and soybean oils) on nutritional composition (protein, minerals, fat, carbohydrates, fibre, fatty acid profile and energy), antioxidant capacity and (poly)phenolic compounds of cactus cladodes (Opuntia ficus-indica) was evaluated. Culinary processes, except boiling, increased soluble and insoluble fibre up to 5.0 g/100 g becoming a good fibre source. Cactus cladodes fried in olive oil showed a healthier fatty acid profile and lower ¿-6/¿-3 ratio than in soybean oil. Flavonoids accounted for 80% of total (poly)phenolic compounds, being isorhamnetin the most abundant. Heat treatment, particularly griddling and microwaving, increased every flavonoid and phenolic acid up to 3.2-fold higher than in raw samples, and consequently their antioxidant capacity. Even boiling induced losses in total (poly)phenols and antioxidant capacity by leaching into water, the main compounds were maintained. Principal Component Analysis distributed heat treated cactus cladodes according to their distinctive polyphenols and antioxidant capacity.
Revista:
JOURNAL OF FUNCTIONAL FOODS
ISSN:
1756-4646
Año:
2017
Vol.:
32
Págs.:
195 - 207
A total of 17 (poly)phenolic compounds have been quantified in the free and bound fraction of raw, olive oil fried, sunflower oil fried and griddled cardoon (Cynara cardunculus L.). Caffeoylquinic acid derivatives (CQAs), particularly 5-CQA, were the major compounds. The bioaccessibility of (poly)phenols after gastrointestinal digestion and fecal fermentation (24 h) was studied. Heat treatment exerted a positive effect on the bioaccessibility of (poly)phenols. In raw cardoon, only 2% of the total amount of (poly)phenolic compounds was still bioaccessible after gastrointestinal digestion, while in cooked cardoon samples, between 60 and 67% of the total amount of (poly)phenolic compounds remained unmodified. An important microbial metabolic activity was observed during the fecal fermentation, which resulted in a complete degradation of CQAs after 5 h and in the formation of different catabolites. 3-(3¿-hydroxyphenyl)propionic acid was by far the most abundant catabolite produced. Catabolic pathways for colonic microbial degradation of CQAs of cardoon have been proposed.
Revista:
JOURNAL OF FUNCTIONAL FOODS
ISSN:
1756-4646
Año:
2017
Vol.:
34
Págs.:
480 - 480
Revista:
JOURNAL OF FUNCTIONAL FOODS
ISSN:
1756-4646
Año:
2016
Vol.:
27
Págs.:
201 - 213
A total of 21 (poly)phenolic compounds (free and bound) were quantified in raw, olive oil fried, sunflower oil fried and griddled green pepper before and after a simulated gastrointestinal digestion. Flavonoids, particularly quercetin rhamnoside, were the main compounds. The bioaccessibility of (poly)phenolic compounds after gastrointestinal digestion was higher in cooked (>82%) than in raw (48%) samples, showing a positive effect of heat treatment on the release of (poly)phenols from the vegetal matrix. Additionally, a faecal fermentation was carried out for 24h. A time-dependent microbial metabolic activity was observed, which resulted firstly (<5h) in the hydrolysis of flavonoid glycosides and then in the formation of 3 catabolites, namely 3,4-dihydroxybenzoic acid, dihydrocaffeic acid and 3-(3¿-hydroxyphenyl)propionic acid, this being by far the most abundant. Catabolic pathways for colonic microbial degradation of flavonoids and hydroxycinnamic acids have been proposed. Griddled pepper showed the highest amount of (poly)phenols both after gastrointestinal digestion and colonic fermentation.
Autores:
Jeszka-Skowron, M.; Sentkowska, A.; Pyrzynska, K.; et al.
Revista:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN:
1438-2377
Año:
2016
Vol.:
242
N°:
8
Págs.:
1403 - 1409
Chlorogenic acids and caffeine are important for flavor formation as well as the health effect of green coffee brews and its extracts. The content of these compounds was determined by HPLC-DAD analysis in twelve samples of coffee from Robusta and Arabica types of different geographical origin including steamed and decaffeinated coffees. Generally, Robusta coffee extracts contain twice as much caffeine as Arabica, and its content varies from 3.41 % per dry mass in Arabica type from Laos or Rwanda to 8.16 % in Robusta coffee from Indonesia. The highest concentration of 5-O-caffeoylquinic acid (5-CQA) was obtained for both coffees from Uganda. Decaffeination process does not affect the concentration of this main chlorogenic acid, but steaming of the coffee beans with hot water produced a significant decrease in the level of 5-CQA. Antioxidant activity of coffee extracts was measured by CUPRAC and F-C assays, which really measure the reducing power of the sample components. Extracts of green coffee beans from Vietnam possessed the highest antioxidant activity in both assays.
Revista:
LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN:
0023-6438
Año:
2016
Vol.:
68
Págs.:
549 - 555
Furan content in eight bread-coated frozen foods (ham croquettes, squid rings, tuna pasties, churros, nuggets, fish fingers, onion rings and san jacobos) deep-fried in fresh and reheated olive oil, and in five cooked vegetables was evaluated. Deep fried foods showed the highest levels of furan between 12 mu g kg(-1) (tuna pasties) and 172 mu g kg(-1) (onion rings), with a furan increase tendency when reheated oil was used. In vegetables, furan was only found at low level in griddled onion (3.5 ng kg(-1)). The lower temperature applied (<150 degrees C) in comparison to that of the deep-fried foods (190 degrees C), the furan volatilization during longer time cooking (15 min vs 6 min) together with the food composition differences might explain the low furan content in vegetables. As a preliminary approach for risk assessment, the margin of exposure (MOE) was calculated. The total daily intake of furan by Spanish population (239 -4372 ng/kg bw/day) with MOEs below 10,000 indicates a human public health concern. However, MOEs for fried foods showed that furan could suppose a possible health risk only in people with a high consumption of these products. Nevertheless, further studies should be developed to provide furan exposure data of other fried foods.
Revista:
FOOD CHEMISTRY
ISSN:
0308-8146
Año:
2016
Vol.:
197
Págs.:
466 - 473
The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and griddled) on the antioxidant capacity and (poly) phenolic compounds of onion, green pepper and cardoon, was evaluated. The main compounds were quercetin and isorhamnetin derivates in onion, quercetin and luteolin derivates in green pepper samples, and chlorogenic acids in cardoon. All heat treatments tended to increase the concentration of phenolic compounds in vegetables suggesting a thermal destruction of cell walls and sub cellular compartments during the cooking process that favor the release of these compounds. This increase, specially that observed for chlorogenic acids, was significantly correlated with an increase in the antioxidant capacity measured by DPPH (r = 0.70). Griddled vegetables, because of the higher temperature applied during treatment in comparison with frying processes, showed the highest amounts of phenolic compounds with increments of 57.35%, 25.55% and 203.06% compared to raw onion, pepper and cardoon, respectively.
Revista:
LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN:
0023-6438
Año:
2016
Vol.:
73
Págs.:
243 - 250
Antioxidant capacity of green coffee infusions (Arabica and Robusta of different geographical origin) has been studied e.g. with the use of Folin-Ciocalteu assay (the average: 1043 577 mg GAE/L). The highest antioxidant capacity as well as concentration of three main 5-,4- and 3- caffeoylquinic acids were determined for Robusta coffee brews. According to assay used, steaming and decaffeination of Vietnam coffee beans altered the antioxidant capacity as well as the concentration of chlorogenic acids in the infusions. Additionally, the method of Cd, Cu, Mn, Pb and Se determination in green coffee beans and their infusions was optimized with the use of graphite furnace atomic absorption spectrometry. The average concentration of metals in green coffee beans was (mg/lcg): Cd (0.013 +/- 0.008), Cu (13.3 +/- 2.8), Mn (24.1 +/- 8.7), Pb (0.023 +/- 0.005), Se (0.028 +/- 0.010), respectively. The average leachabilities of Mn and Cu were established as 31.5% and 62.3%, respectively. The Cd, Pb and Se concentrations in the infusions were below the limits of detections.
Revista:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN:
0021-8561
Año:
2015
Vol.:
63
N°:
17
Págs.:
4327 - 4334
Spent coffee is the main byproduct of the brewing process and a potential source of bioactive compounds, mainly phenolic acids easily extracted with water. Free and bound caffeoylquinic (3-CQA, 4-CQA, 5-CQA), dicaffeoylquinic (3,4-diCQA, 3,5-diCQA, 4,5-diCQA), caffeic, ferulic, p-coumaric, sinapic, and 4-hydroxybenzoic acids were measured by HPLC, after the application of three treatments (alkaline, acid, saline) to spent coffee extracts. Around 2-fold higher content of total phenolics has been estimated in comparison to free compounds. Phenolic compounds with one or more caffeic acid molecules were approximately 54% linked to macromolecules such as melanoidins, mainly by noncovalent interactions (up to 81% of bound phenolic compounds). The rest of the quantitated phenolic acids were mainly attached to other structures by covalent bonds (62-97% of total bound compounds). Alkaline hydrolysis and saline treatment were suitable to estimate total bound and ionically bound phenolic acids, respectively, whereas acid hydrolysis is an inadequate method to quantitate coffee phenolic acids.
Revista:
JOURNAL OF FUNCTIONAL FOODS
ISSN:
1756-4646
Año:
2015
Vol.:
12
Págs.:
365 - 374
Coffee consumption decreases the risk of oxidative stress-related diseases. The by-product obtained after brewing process (spent coffee) also has antioxidant capacity. Spent coffee and coffee brews (filter and espresso) extracts were obtained from Arabica and Robusta coffees, respectively. Spent coffee showed slightly high amounts in chlorogenic acids, but caffeine content was similar to their respective coffee brew. All samples exhibited strong protection activity against indirect acting mutagen 2-AF (<= 92%), whereas the protection against NPD (direct mutagen) was 12-35% (Ames Test). The growth inhibition of common food-borne pathogen and food spoilage microorganisms by coffee extracts was also studied. Spent coffee showed antimicrobial activity, mainly against Gram-positive bacteria (Staphylococcus aureus, Listeria monocytogenes) and yeast (Candida albicans). The role of phenolic acids, caffeine and melanoidins in the antimutagenic and antimicrobial activities is discussed. Thus, spent coffee extracts could be a potential source of bioactive compounds, thereby becoming a promising new functional food ingredient.
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
ISSN:
0963-7486
Año:
2015
Vol.:
66
N°:
6
Págs.:
657 - 664
Spent coffee grounds are a potential commercial source of substantial amounts of chlorogenic acids (CGAs). The aim of this study was to evaluate the stability of spent coffee CGAs using in vitro simulated gastroduodenal digestion and to investigate their potential absorption using an in vitro Caco-2 model of human small intestinal epithelium. During in vitro digestion, lactones were partially degraded while caffeoylquinic and feruloylquinic acids were much more stable. Transport and metabolism studies showed that 1% of the total CGAs were absorbed and transported from the apical to the basolateral side of a Caco-2 cell monolayer after 1 h. Lactones and coumaroylquinic acids showed the rate of highest absorption. Caco-2 cells possessed low metabolic activity. In conclusion, spent coffee extracts contain large amounts of CGAs, which remained bioaccessible across the intestinal barrier, albeit to a relatively low degree.
Revista:
FOOD RESEARCH INTERNATIONAL
ISSN:
0963-9969
Año:
2014
Vol.:
61
Págs.:
67 - 74
Heterocyclic volatile compounds present in coffee have been proposed as potent antioxidants, but their contribution to the antioxidant capacity of coffee is still unclear and controversial. The aim of this study was to assess the actual contribution of the main volatile compounds to the overall antioxidant capacity of coffee. A total of sixty-two and sixty-four volatile compounds were identified and quantified in Arabica and Robusta coffee, respectively, by static headspace-gas chromatography-mass spectrometry (SH-GC-MS). ABTS (2,2'-Azino-bi(3-ethylbenzothiazonile-6-sulfonic acid) diammonium salt) and DPPH (2,2-Diphenyl-1-picrylhydrazyl) antioxidant activity of the most abundant volatile heterocyclic compounds (7 furans (Fu), 3 pyrroles (Py) and 2 thiophenes (Th)), aldehydes (5) and diketones (2) was evaluated in model systems at different concentrations including those found in coffee. The model system with all the heterocyclic volatiles (Fu-Py-Th) was the most active followed by pyrroles and furans. Thiophenes were ineffective as radical scavengers at all concentrations including 100-fold, and aldehydes and ketones showed negligible activities in comparison to heterocyclic volatiles. In addition, only furans exhibited linear concentration dependent ABTS antioxidant activity and individual volatile model systems showed that only 2-methyl-tetrahydrofuran-3-one and pyrrole for ABTS, and also 1-methylpyrrole for DPPH, were the main volatile compounds responsible for the coffee antioxidant activity. However, the contribution of the heterocyclic volatile compounds to the overall antioxidant capacity of a filter coffee brew was almost insignificant, even at 100-fold concentrated Fu-Py-Th model system, accounting only for up to 3.3%.
Revista:
FOOD AND CHEMICAL TOXICOLOGY
ISSN:
0278-6915
Año:
2013
Vol.:
60
Págs.:
397 - 403
Spent coffee has been shown as a good source of hydrophilic antioxidant compounds. The ability of two spent coffee extracts rich in caffeoylquinic acids, mainly dicaffeoylquinic acids, and caffeine (Arabica filter and Robusta espresso) to protect against oxidation and DNA damage in human cells (HeLa) was evaluated at short (2 h) and long (24 h) exposure times. Cell viability (MTT) was not affected by spent coffee extracts (>80%) up to 1000 mu g/mL after 2 h. Both spent coffee extracts significantly reduced the increase of ROS level and DNA strand breaks (29-73% protection by comet assay) induced by H2O2. Pretreatment of cells with robusta spent coffee extract also decreased Ro photosensitizer-induced oxidative DNA damage after 24 h exposure. The higher effectiveness of Robusta spent coffee extract, with less caffeoylquinic acids and melanoidins, might be due to other antioxidant compounds, such as caffeine and other Maillard reaction products. This work evidences the potential antioxidant and genoprotective properties of spent coffee in human cells.
Revista:
BIOFACTORS
ISSN:
0951-6433
Año:
2013
Vol.:
39
N°:
6
Págs.:
623 - 632
Several studies have indicated potential health benefits associated with coffee consumption. These benefits might be ascribed in part to the chlorogenic acids (CGAs), the main (poly)phenols in coffee. The impact of these dietary (poly)phenols on health depends on their bioavailability. As they pass along the gastrointestinal tract, CGAs are metabolized extensively and it is their metabolites rather than the parent compounds that predominate in the circulatory system. This article reports on a study in which after incubation of espresso coffee with human fecal samples, high-performance liquid chromatography-mass spectrometry (HPLC-MS) and gas chromatography-mass spectrometry (GC-MS) were used to monitor CGA breakdown and identify and quantify the catabolites produced by the colonic microflora. The CGAs were rapidly degraded by the colonic microflora and over the 6-h incubation period, 11 catabolites were identified and quantified. The appearance of the initial degradation products, caffeic and ferulic acids, was transient, with maximum quantities at 1 h. Dihydrocaffeic acid, dihydroferulic acid, and 3-(3'-hydroxyphenyl)propionic acid were the major end products, comprising 75-83% of the total catabolites, whereas the remaining 17-25% consisted of six minor catabolites. The rate and extent of the degradation showed a clear influence of the composition of the gut microbiota of individual volunteers. Pathways involved in colonic catabolism of CGAs are proposed and comparison with studies on the bioavailability of coffee CGAs ingested by humans helped distinguish between colonic catabolites and phase II metabolites of CGAs.
Revista:
LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN:
0023-6438
Año:
2013
Vol.:
51
N°:
2
Págs.:
553 - 559
The addition of sugar during roasting (torrefacto) has been proposed as a technique to increase the antioxidant capacity. However, other factors such as roasting degree and coffee origin also play a key role. Two batches of Colombian green coffee were roasted adding increased amounts of sucrose (0-15 g per 100 g of coffee) to reach the same roasting degree than a commercial Colombian coffee. Moreover, seven conventional roasted coffees from different origins (Colombia, Brazil, Kenya, Guatemala and Vietnam) and roasting degrees (Dark, Medium and Light), and one 100% Torrefacto roasted coffee were analyzed. Although the addition of sugar during roasting increased the DPPH quenching activity, phenolic compounds (5-caffeoylquinic, caffeic and ferulic acids, and 4-vinylguaiacol) were hardly affected by torrefacto roasting process, showing that Maillard and other roasting reactions products, such as browned-colored compounds including melanoidins (Abs 420 nm), have an important role as antioxidants. Principal Component Analysis (PCA) showed that roasting degree also plays a key role on overall antioxidant activity. Moreover, the Absorbance at 420 nm has been proposed as a good marker of torrefacto roasting process, whereas the roasting degree might be better characterized by L* values. (C) 2012 Elsevier Ltd. All rights reserved.
Revista:
FOOD RESEARCH INTERNATIONAL
ISSN:
0963-9969
Año:
2013
Vol.:
50
N°:
2
Págs.:
682 - 690
In this work, the influence of an Ultra High Temperature (UHT) treatment on chemical and sensory composition of Arabica coffee brews for a longer shelf-life has been studied. A temperature of 120 °C for 2 s allows to obtain a microbiologically safe coffee brew, good valued from the sensory point of view. The behavior of the UHT vs non UHT treated coffee brew was followed throughout 120 days of storage at 4 °C. The UHT treatment keeps the typical acidity of the brews longer, delaying and softening the pH decrease and the development of sourness, which is one of the main causes for the rejection of stored coffee brews. The UHT treatment hardly affects the concentrations of caffeine and trigonelline, and of some phenolic compounds such as 5-caffeoylquinic (5-CQA), caffeic or ferulic acids. Sixteen key odorants and staling volatiles were analyzed by HS¿GC¿MS and lower changes were observed in the UHT treated coffee brew throughout storage. Higher DPPHradical dot scavenging activity was observed in the UHT treated coffee brew from days 60 to 120. In conclusion, the application of an UHT treatment is proposed to extend the shelf-life (up to 60 days) of stored coffee brews.
Revista:
FOOD RESEARCH INTERNATIONAL
ISSN:
0963-9969
Año:
2013
Vol.:
50
N°:
2 SI
Págs.:
610 - 616
Spent coffee that is produced in tons by restaurants and cafeterias, and consumers at domestic levels, could be a good opportunity to have an important source of natural antioxidants. The main aim of this work was to study the influence of several process factors on the antioxidant capacity extraction from spent coffee. Total phenolic compounds, radical scavenging activity (ABTS and DPPH) and browned compounds (Abs 420 nm) of spent coffee extracts obtained with continuous (Soxhlet 1 h and 3 h) and discontinuous methods (solid-liquid extraction and filter coffeemaker), several solvents (water, ethanol, methanol and their mixtures), successive extractions, and water with different pHs (4.5, 7.0 and 9.5) were carried out. Spent coffee extracts with the highest antioxidant capacity were obtained after one extraction with neutral water (pH 7.0) in a filter coffeemaker (24 g spent coffee per 400 mL water). Furthermore, spent coffee defatting and extract lyophilization allowed us to obtain spent coffee extracts powder with high antioxidant capacity that can be used as an ingredient or additive in food industry with potential preservation and functional properties.
Revista:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN:
0021-8561
Año:
2012
Vol.:
60
N°:
51
Págs.:
12565 - 12573
The main hydrophilic antioxidant compounds (3-, 4-, and 5-monocaffeoylquinic and 3,4-, 3,5-, and 4,5-dicaffeoylquinic acids, caffeine, and browned compounds, including melanoidins) and the antioxidant capacity (Folin-Ciocalteu, ABTS, DPPH, Fremy's salt, and TEMPO) were evaluated in Arabica and Robusta spent coffee obtained from the preparation of coffee brews with the most common coffeemakers (filter, espresso, plunger, and mocha). All spent coffee grounds, with the exception of those from the mocha coffeemaker, had relevant amounts of total caffeoylquinic acids (6.22-13.24 mg/g of spent coffee), mainly dicaffeoylquinic acids (3.31-5.79 mg/g of spent coffee), which were 4-7-fold higher than in their respective coffee brews. Caffeine ranged from 3.59 to 8.09 mg/g of spent coffee. The antioxidant capacities of the aqueous spent coffee extracts were 46.0-102.3% (filter), 59.2-85.6% (espresso), and <42% (plunger) in comparison to their respective coffee brews. This study obtained spent coffee extracts with antioxidant properties that can be used as a good source of hydrophilic bioactive compounds.
Revista:
FOOD RESEARCH INTERNATIONAL
ISSN:
0963-9969
Año:
2012
Vol.:
48
N°:
1
Págs.:
57 - 64
The aim of this work was to study the extraction behavior of the main coffee antioxidants (caffeoylquinic acids, melanoidins and caffeine) and the antioxidant capacity, during brewing time in the most widely consumed coffee brew methods (filter and espresso) in coffee. Antioxidant capacity by colorimetric assays (Folin-Ciocalteau, ABTS and DPPH) and electron spin resonance spectroscopy techniques (Fremy's salt and TEMPO) were analyzed. In espresso coffee, more than 70% of the antioxidants (except dicaffeoylquinic acids, diCQA) of a coffee brew were extracted during the first 8s. In filter coffee, a U-shape antioxidants extraction profile was observed, starting later (after 75 s) in Vietnam coffee than in Guatemala one, probably due to different wettability. Other technological parameters, such as turbulences and a longer contact time between water and ground coffee in filter coffeemaker, increased extraction efficiency, mainly in less polar antioxidant compounds as diCQA. In conclusion, these technological factors should be considered to optimize coffee antioxidants extraction that can be used as ingredients for functional foods. (C) 2012 Elsevier Ltd. All rights reserved.
Revista:
Journal of Agricultural and Food Chemistry
ISSN:
0021-8561
Año:
2010
Vol.:
58
N°:
5
Págs.:
2958 - 2965
The antioxidant capacity of coffee brews prepared with different coffeemakers (filter, plunger, mocha, and espresso) was measured by colorimetric (total phenolic compounds and ABTS) and electron spin resonance (ESR) spectroscopy techniques (Fremy's salt and TEMPO). The mocha coffeemaker had the highest yield in coffee antioxidant extraction per gram of ground roasted coffee, but espresso coffee was richest in terms of antioxidant intake (per milliliter of coffee brew) followed by mocha, plunger, and filter. Both Folin-Ciocalteu (total phenolic compounds) and ABTS assays reacted with standard solutions of chlorogenic acids (CGA) and melanoidins (MO-Ala and MO-Gly). However, Fremy's salt was mainly scavenged by chlorogenic acids, whereas the stabilized radical TEMPO was effectively scavenged by melanoidins, but not by chlorogenic acids. Thus, ESR spectroscopy allows distinguishing between phenolic and nonphenolic antioxidants. Moreover, the addition of pH-regulator agents to coffee, such as sodium carbonate (75 ppm) and bicarbonate (75 ppm), to extend its shelf life, slightly increases the pH, modifying the antioxidant capacity in those coffee brews with the highest capacity (mocha and espresso).
