An Unexpected Reaction of Isodehydracetic Acid with Amines in the Presence of 1-Ethyl-3-(3-dimethylaminopropyl) Carbodiimide Hydrochloride Yields a New Type of β-Enaminones

Wang, Delong; Shi, Hui

doi:10.3390/molecules25092131

Cited by 2 publications

(2 citation statements)

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“…3,11 It is considered the most active component in coffee and has a protective role against several chronic diseases, including type 2 diabetes mellitus and Parkinson's disease. 12 Ethiopia is the motherland and center of genetic diversity of Arabica coffee. Coffee grown in lowland, midland, and highland areas of the country exhibits varying characteristics in terms of its physical and chemical composition.…”

Section: Introductionmentioning

confidence: 99%

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Determination of Caffeine and Hydrogen Peroxide Antioxidant Activity of Raw and Roasted Coffee Beans Around Habru Woreda, Ethiopia Using UV-Vis Spectroscopy

Muhammed¹,

Seid²,

Habte³

2021

CPAA

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Background: Coffee is a well-known beverage that is widely used around the world. Despite the wide use of coffee in Ethiopia, there is a lack of extensive studies addressing the issues related to the caffeine content and hydrogen peroxide antioxidant activity of varieties of coffee types, particularly in Habru woreda, Ethiopia. Objective: This study aimed to determine the caffeine content and hydrogen peroxide antioxidant activity of raw and roasted coffee beans collected directly from Habru woreda, North Wollo zone of Ethiopia. Methods: The study was conducted in Bohoro, Girana, and Wurgisa kebeles of Habru woreda, Ethiopia, by collecting 500 g of green beans of Arabica coffee without considering their variety. Then, the collected beans were divided into raw and roasted coffee to perform aqueous and dichloromethane extraction of their caffeine content and hydrogen peroxide antioxidant activity using UV-Vis spectrophotometry. Results: The amounts of caffeine in aqueous and dichloromethane extraction were in the range of 124.01−191.27 ppm and 145.15−200.09 ppm in raw and roasted coffees, respectively. Using the IC 50 value, the hydrogen peroxide scavenging activity of the aqueous phase coffee bean extracts in Bohoro raw, Bohoro roasted, Wurgisa raw, Wurgisa roasted, Girana raw, and Girana roasted coffee were 32.17 ppm, 11.69 ppm, 26.14 ppm, 3.12 ppm, 24.83 ppm, and 11.06 ppm, respectively, while that of ascorbic acid was 6.91 ppm. Conclusion:The study showed that the highest amount of caffeine in both aqueous and dichloromethane solvent extraction was found in Bohoro's raw and roasted coffee beans. Also, the amounts of caffeine in all coffee bean samples were safe and the antioxidant activity was excellent. In most of the samples, significant variations in the concentration of caffeine in raw and roasted coffee bean samples were observed in the two extraction solvents.

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Section: Introductionmentioning

confidence: 99%

“… 3 , 11 It is considered the most active component in coffee and has a protective role against several chronic diseases, including type 2 diabetes mellitus and Parkinson’s disease. 12 …”

Section: Introductionmentioning

confidence: 99%