A novel antioxidant beverage for body weight control based on coffee silverskin

Martinez-Saez, Nuria; Ullate, Mónica; Martín‐Cabrejas, Maria A.; Martorell, Patricia; Genovés, Salvador; Ramón, Daniel; Castillo, M. Dolores del

doi:10.1016/j.foodchem.2013.10.100

Cited by 102 publications

(69 citation statements)

References 31 publications

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“…Chlorogenic acid (CGA), an ester of caffeic acid and quinic acid, is one of the most abundant polyphenols in the human diet and possesses anti-inflammatory, antibacterial and antioxidant activities. [13][14][15][16][17] It is known to be present in fruits, vegetables and coffee (the drink) in high concentrations, 16) and its safety is assured. In our previous study, 18) the addition of a commercial coffee drink to rebamipide solution successfully suppressed the bitterness of rebamipide.…”

Section: Taste-masking Effect Of Chlorogenic Acid (Cga) On Bitter Drumentioning

confidence: 99%

Taste-Masking Effect of Chlorogenic Acid (CGA) on Bitter Drugs Evaluated by Taste Sensor and Surface Plasmon Resonance on the Basis of CGA–Drug Interactions

Shiraishi

Haraguchi

Nakamura

et al. 2017

CHEMICAL & PHARMACEUTICAL BULLETIN

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The purpose of this study was to evaluate the taste-masking effects of chlorogenic acid (CGA) on bitter drugs using taste sensor measurements and surface plasmon resonance (SPR) analysis of CGA-drug interactions. Six different bitter drugs were used: amlodipine besylate (AMD), diphenhydramine hydrochloride (DPH), donepezil hydrochloride (DNP), rebamipide (RBM), diclofenac sodium (DCF) and etodolac (ETD). Taste sensor outputs were significantly inhibited by the addition of CGA to all drugs. The inhibition ratio of the taste sensor output decreased in the following order DPH>DNP>AMD≈DCF≈RBM≈ETD. The association rate constant (k a ) for the interaction between drugs and CGA as evaluated by SPR measurement also decreased in the following order DPH>DNP>AMD>DCF≈ETD≈RBM. It was suggested that basic drugs (AMD, DNP, DPH) associate more easily with CGA than acidic drugs (DCF, RBM, ETD). The inhibition ratios (%) of the taste sensor output of bitter drugs caused by CGA and the association rate constants (k a ) between the drugs and CGA were significantly correlated (r s 0.886, p<0.05, Spearman's correlation test). Our findings suggest that the taste-masking effects of CGA are due to its direct association with the drugs. CGA may therefore be a useful taste-masking agent for basic drugs.

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Section: Taste-masking Effect Of Chlorogenic Acid (Cga) On Bitter Drumentioning

confidence: 99%

Taste-Masking Effect of Chlorogenic Acid (CGA) on Bitter Drugs Evaluated by Taste Sensor and Surface Plasmon Resonance on the Basis of CGA–Drug Interactions

Shiraishi

Haraguchi

Nakamura

et al. 2017

CHEMICAL & PHARMACEUTICAL BULLETIN

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“…Although most of the protein in the biscuits comes from wheat flour, coffee silverskin also contains proteins [Martinez-Saez et al, 2014]. The digestibility of the proteins in flour and coffee silverskin may be different.…”

Section: Total Soluble Proteinsmentioning

confidence: 99%

“…Coffee silverskin can be used in the preparation of functional beverages [Martinez-Saez et al, 2014] and bakery products [Pourfarzad et al, 2013] with acceptable sensorial quality. Adding dietary fibre to the biscuit formulation has an impact on its rheological properties, water activity, viscosity, sensorial quality and nutritional properties [Popov-Raljic The present research aims to evaluate the usefulness of coffee silverskin and stevia for obtaining healthier, safer, and high quality dietary biscuits.…”

Section: Introductionmentioning

confidence: 99%

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

García-Serna¹,

Martinez-Saez²,

Mesías³

et al. 2014

Pol. J. Food Nutr. Sci.

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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

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“…TPC, antioxidant activity and caffeine content was calculated for the optimal formulation and higher polyphenol, antioxidant activity (82,20 ± 0,08%) and caffeine (114.78 ± 2.83 mg/l) content than the reference 'R' was found (Table 5). Chlorogenic acid present in coffee silverskin may interact with the caffeine and both contribute on fat reduction (Martinez-Saez et al, 2014). Orange peel extract, caffeine and polyphenols present in coffee and cocoa by product extract may exhibit a synergistically effect on anti-obesity (Huang et al, 2009).…”

Section: Resultsmentioning

confidence: 99%