The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers' preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes.

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The incorporation of Chia (Salvia hispanica L.) in the formulation of certain foods may be particularly desirable from a nutritional and healthy point of view. The effect of addition of chia flour on the nutritional properties and the formation of process contaminants in wheat flour-based biscuits was investigated. Higher percentage of chia flour in the formula increased the antioxidant capacity, phenolic compounds, protein, fiber and polyunsaturated fatty acids content, then resulting in a nutritionally enhanced product. However levels of process contaminants were also increased and thus acrylamide, hydroxymethylfurfural and furfural ranged between 151 and 1188 mg/kg, 22.8-71.4 mg/kg and 1.3-5.6 mg/kg, respectively, when chia was added in a range of 0-20% of the total weight. In parallel, the formation of dicarbonyl compounds, such as methylglyoxal and glyoxal, were significantly increased with addition of 5%. Lipid oxidation, particularly polymerization compounds, was accelerated in chia enriched biscuits, which decreased the shelf-life of the product by promoting a rapid rancidity under accelerated storage conditions. Therefore, although nutritional properties are improved by the incorporation of chia into the biscuits, the increase in the content of process contaminants and the extent of the lipid oxidation should be carefully considered in a context of risk/benefit.

Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat flour biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fibre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those added with coffee silverskin extract and the solid residue recovered from the extraction process, were selected for that study. A comparison of the stevia formulated biscuits, with the stevia formula added with silverskin, showed that the added biscuits had a good nutritional quality and improved texture and colour. Unauthenticated Download Date | 5/12/18 8:43 PM

This study establishes data on polyphenols, tocopherols, and antioxidant capacity (AC) of virgin argan oil. A total of 22 samples from Morocco were analyzed. Total polyphenol content ranged between 6.07 and 152.04 mg GAE/kg. Total tocopherols varied between 427.0 and 654.0 mg/kg, being g-tocopherol the major fraction (84.68%); a-, b-, and d-tocopherols represent 7.75, 0.33, and 7.29%, respectively. No influence of oil extraction method on total tocopherols was observed. The AC of argan virgin oils determined by the ABTS method in n-hexane oils dilution ranged between 14.16 and 28.02 mmol Trolox/kg, and by the ABTS, DPPH, and FRAP methods in methanolic oil extracts between 2.31-14.15, 0.19-0.87, and 0.62-2.32 mmol Trolox/kg, respectively. A high correlation was found between ABTS and DPPH methods applied to a methanolic oil extract. Virgin argan oil presents a higher polyphenol and tocopherol content, and total AC than other edible vegetable oils.

Aqueous extracts of fruits and vegetables can be considered in the prevention of glycation-associated complications of age-related pathologies.

Green tea has been consumed for centuries in Japan, China and Morocco. White tea, which is considered a variety of green tea, is mostly consumed in China and is very appreciated for its flavor. Currently the consumption of both types of tea has been extended to the western countries even as a functional ingredient. A group of polyphenols called catechins stands out among their bioactive components, the most abundant being the (-) epigallocatechin gallate, with high antioxidant power. Teas also contain other phenolic compounds such as gallic, caffeic, chlorogenic or cinnamic acids, quercetin and proanthocyanidols, caffeine, theophylline, l-theanine and minerals such as fluorine, manganese or chromium. Investigations have mainly been focused on their antioxidant potential and their implication in the prevention and treatment of degenerative diseases. Several studies have evaluated their role in cardiovascular diseases, body weight control, bone mass increase, protection against neurodegenerative diseases and improvement of type 2 diabetes, among other pathologies. The main points of controversy are the design and interpretation of epidemiological and human intervention studies and the lack of information on catechins availability, metabolism and biotransformation. This review compiles and analyzes the latest peer-reviewed papers published from 2002 up to February 2017, including systematic reviews and meta-analyses.

Carbonyl stress and accumulation of advanced glycation end-products (AGEs) in human tissues are involved in diabetic complications, atherosclerosis, Alzheimer's disease and aging. The objective of this study was to evaluate the in vitro protective effect of aqueous extracts of coffee silverskin (CS) in the formation of AGEs and trapping of carbonyl reactive species such as methylglyoxal (MGO). Aqueous extracts of CS from Arabica and Robusta coffee varieties were obtained under environment friendly extraction conditions. CS extracts were characterized by the analysis of dietary fiber, caffeine, chlorogenic acids (CGAs), total phenolic compounds, browning, melanoidins, and antioxidant capacity. CS extracts and CGA exhibited a dose-dependent anti-AGE capacity in the protein-glucose model system (37 °C/21 days) with an IC50 of 0.6 mg/mL and 0.4 mg/mL, respectively. Caffeine did not prevent AGE formation under the studied conditions. Regardless to protein-MGO assay (37 °C/14 days), the anti-AGE capacity of CS extracts and CGA was also dose-dependent with an IC50 of 1.3 mg/mL and 0.1 mg/mL, respectively. Caffeine weakly inhibited the reaction of protein and MGO. The MGO trapping capacity was established as a model for protection against carbonyl stress. Robusta CS was very effective for the direct trapping of MGO with an IC50 of 0.055 mg/mL as compared with Arabica CS (IC50 of 0.6 mg/mL). CGA and caffeine showed an IC50 for MGO trapping capacity of 0.14 mg/mL and N10 mg/mL, respectively. The highest CGA content in the Robusta CS extract could explain its higher MGO trapping activity as compared with the Arabica CS extract. The anti-AGE and MGO trapping capacities of CS may be associated to other chemical components besides CGA. In conclusion, aqueous CS extract may be considered as a natural source of inhibitors of in vitro formation of AGEs and carbonyl stress. The inhibitory effect of the coffee extracts may be associated to their carbonyl trapping capacity.