Analysis of Robusta coffee cultivated in agroforestry systems (AFS) by ESI-FT-ICR MS and portable NIR associated with sensory analysis

Correia, Radigya M.; Andrade, Renato Nunes de; Tosato, Francesca; Nascimento, Mariana T.; Pereira, Lucas Louzada; Araújo, João Batista Silva; Pinto, Fernanda E.; Endringer, Denise Coutinho; Padovan, Maria da Penha; Castro, Eustáquio Vinícius Ribeiro de; Partelli, Fábio Luiz; Filgueiras, Paulo R.; Lacerda, Valdemar; Romão, Wanderson

doi:10.1016/j.jfca.2020.103637

Cited by 11 publications

(3 citation statements)

References 39 publications

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“…On the other hand, cinnamoside (24), a terpene glycoside that was described in Robusta coffee [47], was also detected in O20 and O30 extracts. Moreover, three o-glycosyl compounds were detected at m/z 401 (23) and 415 (28,30).…”

Section: Other Compoundsmentioning

confidence: 90%

“…The presence of these isomers is due to the oleuropein isomer present that may have a glycosylation position distinct from hydroxytyrosol. Similarly to oleuropein, oleuropein derivatives were also detected, such as different isomers of hydroxyoleuropein (29,34), oleuropein glucoside (31,38) and oleuropein aglycone (46,47,49). Other derivatives, such as methoxyoleuropein (39) and another new related compound (48), were also identified.…”

Section: Oleuropein and Its Related Compoundsmentioning

confidence: 95%

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Olive Fruit and Leaf Wastes as Bioactive Ingredients for Cosmetics—A Preliminary Study

et al. 2021

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Olea europaea cultivar, native in the Mediterranean basin, has expanded worldwide, mainly due to the olive oil industry. This expansion is attributed to the benefits of olive oil consumption, since this product is rich in nutritional and bioactive compounds. However, the olive industry generates high amounts of wastes, which could be related to polluting effects on soil and water. To minimize the environmental impact, different strategies of revalorization have been proposed. In this sense, the aim of this work was to develop high cosmetic value added oleuropein-enriched extracts (O20 and O30), a bioactive compound from olive byproducts, performing a comprehensive characterization using high performance liquid chromatography coupled to mass spectrometry and evaluate their bioactivity by in vitro assays. A total of 49 compounds were detected, with oleuropein and its derivatives widely found in O30 extract, whereas iridoids were mainly detected in O20 extract. Moreover, 10 compounds were detected for the first time in olive leaves. Both extracts demonstrated strong antioxidant and antiradical activities, although O30 showed higher values. In addition, radical oxygen and nitrogen species scavenging and enzyme inhibition values were higher in O30, with the exception of HOCl and hyaluronidase inhibition assays. Regarding cell viability, olive byproduct extracts did not lead to a decrease in keratinocytes viability until 100 µg/mL. All data reported by the present study reflect the potential of industrial byproducts as cosmetic ingredients.

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Section: Other Compoundsmentioning

confidence: 90%

Section: Oleuropein and Its Related Compoundsmentioning

confidence: 95%

Olive Fruit and Leaf Wastes as Bioactive Ingredients for Cosmetics—A Preliminary Study

et al. 2021

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“…Journal of Food Quality Management practices is the category that contains most of the articles in the preharvest facet with 28.6%. is category involves all publications that study the management of the coffee crop and includes practices like fertilization [82], plague management and control [83] as well as measurements of pesticides and mycotoxin contaminants [84], agroforestry practices [85], and specifically the practices around the production of specialty coffees [86], traditional coffees, and organic coffees [48].…”

Section: Rq7: What Stages Of the Coffee Chain Production Arementioning

confidence: 99%

A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain

Rendón-Mera

Corrales²,

Mesa

2022

Journal of Food Quality

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Coffee is one of the most consumed beverages in the world and is crucial in the economy of many developing countries. The search to improve coffee quality comes from many fronts, as do the many ways to measure quality and the factors that affect it. Several techniques are used to measure the different metrics to assess coffee quality, across different types of coffee samples and species, and throughout the entire process from farm to cup. In this work, we conducted a systematic mapping study of 1,470 articles to identify the aspects of quality that are the most important in the scientific literature to evaluate coffee throughout the processing chain. The study revealed that cup quality and biochemical composition are the most researched quality attributes. The main objective of the reviewed studies is the correlation between different quality measurements. The most used techniques are the analytical chemistry methods. The most studied species is Coffea arabica. The most used sample presentation is green coffee. The postharvest stage is the most researched, in which quality control receives more attention. In the preharvest stage, management practices stand out. Finally, the most used type of research was the evaluation research.

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Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometer

Baqueta

Marini

Rocha

et al. 2023

Food Research International

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Analysis of Robusta coffee cultivated in agroforestry systems (AFS) by ESI-FT-ICR MS and portable NIR associated with sensory analysis

Cited by 11 publications

References 39 publications

Olive Fruit and Leaf Wastes as Bioactive Ingredients for Cosmetics—A Preliminary Study

Olive Fruit and Leaf Wastes as Bioactive Ingredients for Cosmetics—A Preliminary Study

A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain

Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometer

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