Anti-Oxidative and Anti-Inflammatory Activity of Kenya Grade AA Green Coffee Bean Extracts

Lee, In-Chul; Lee, Jae-Sook; Lee, Jeong‐Hyun; Kim, Yeona; So, Wi-Young

doi:10.18502/ijph.v48i11.3521

Cited by 7 publications

(6 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As expected, the in vitro antioxidant activity was found to be 4 times higher in the CGB sample than in the CSS, due to the higher polyphenol content, while the antityrosinase property is somewhat better in the CSS extract. The total polyphenol content is in line with that of other aqueous extracts obtained from CGB (169.00 ± 3.06 mg GA eq/g DW) [ 38 ] or hydroalcoholic extract from CGB (8.82 ± 0.12% w / w , gallic acid) [ 11 ]. Some discrepancies may be due, in addition to the extraction method, to the variety of coffee, the place of harvest, the storage conditions, and, of course, the fact that we compared defective CGB with commercial ones.…”

Section: Resultssupporting

confidence: 74%

Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

et al. 2021

View full text Add to dashboard Cite

Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded. In the present work, non-compliant green coffee beans and coffee silverskins were fully characterized from a chemical point of view. In addition, enzyme-assisted extraction was applied to recover a fraction rich in proteins and polyphenols, tested for antimicrobial, antityrosinase, and antioxidant activities. Non-compliant green coffee beans showed higher amounts of polyphenols, flavanols, flavonoids, and caffeine than coffee silverskins (which were richer in tannins). The enzymatic extraction of non-compliant coffee green beans produced extracts with a good protein content and with a consistent quantity of polyphenols. The extract showed antioxidant, antityrosinase, and antimicrobial activity, thus representing a promising strategy to recover defective green coffee beans. The antioxidant and antimicrobial activity of coffee silver skins is lower than that of non-compliant coffee green beans extracts, while the antityrosinase activity is comparable.

show abstract

Section: Resultssupporting

confidence: 74%

Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

et al. 2021

View full text Add to dashboard Cite

show abstract

“…We found that the extraction yield was 2.38%. This extraction yield was lower that the previous studies (21,(28)(29)(30) because we performed a preextraction process using relatively nonpolar solvents to obtain an enriched extract with fewer nonpolar constituents. Additionally, the difference in the type of coffee bean and the extraction method (solvent, duration, temperature, solvent-sample ratios) might also affected the extraction yield.…”

Section: Extracts and Microparticles Yieldmentioning

confidence: 76%

“…The other plant-based products reported previously, the microencapsulation yield of vanilla extract, peanut sprout extract, red grape juice were reported 94.4, 89.01, and 39.00%, respectively (14)(15)(16) . Also, the utilization of WPC in GCB extract microencapsulation to the other material using maltodextrin (40-84%) (28)(29)(30)(31) and arabic gum (60%) (32) . This indicated that the type of wall material affected microencapsulation yield.…”

Section: Extracts and Microparticles Yieldmentioning

confidence: 99%

Microencapsulation of Green Coffee Beans (Coffea canephora) Extract using Whey Protein Concentrate

Husni¹,

Nugroho²,

Sulaiman³

et al. 2022

IJPS

View full text Add to dashboard Cite

Coffee bean contains bioactive compounds including caffeine and chlorogenic acid (CGA) that have a stimulant effect and are used for combating fatigue and drowsiness, and enhancing alertness. However, when the coffee bean was processed in the form of green coffee bean (GCB) extract, it has an unpleasant flavour and limitations instability, activity, and bioavailability. This study aimed to produce microcapsules of the GCB (Coffea canephora) ethanolic extract containing considerable amounts of the bioactive compounds for nutraceutical supplements. The GCB ethanolic extract was microencapsulated by spray drying using a whey protein concentrate (WPC) biopolimer. The particle size (PSA), morphology (SEM), and physicochemical characteristics (UV and LC-MS/MS), as well as radical scavenging activity (DPPH) of the microcapsule were determined. We found that the microencapsulation yield was 95.85% of the extract, with the particle mean of volume diameter was 1.312 µm (span value: 1.285 µm). The morphology of microcapsule particles was irregular microspheres with dense, smooth, wrinkle and shrivel, compact, and homogeneous surface. The microcapsule demonstrated the caffeine content of 15.25%, the CGA content of 8.52%, the total phenolic content of 1794.7 ± 77.0 mg GAE/100g and the radical scavenging activity of 179.23 µg/mL. The WPC can be used to encapsulate the GCB extract by using spray drying microencapsulation to produce a high yield microcapsule with a smaller and narrower particle diameter. This microencapsulation was able to engulf and package unpleasant flavor and aroma, and to preserve considerable amounts of the bioactive compounds.

show abstract

“…[142][143][144]) but also from vegetables (e.g., green lettuce (Lactuca sativa L.) [145], cabbage (Brassica spp.) [146,147]), and from other foodstuff, such as olive oil [148], cinnamon [149], edible mushrooms [150], fruits [151][152][153], fruit juices [154,155], or coffee [156][157][158]. From these studies, the ones addressing signalling pathways involved in the anti-inflammatory response highlight the downregulation of the same main molecular targets observed above for intestinal epithelium, i.e., NF-kB, iNOS, COX2, IL-1β, and IL-6, highlighting the specificity of natural molecules for these cellular biomarkers of inflammation.…”

Section: The Role Of Macrophages In Oxidative Stress and Inflammation...mentioning

confidence: 99%

Natural Products as Dietary Agents for the Prevention and Mitigation of Oxidative Damage and Inflammation in the Intestinal Barrier

Martins-Gomes,

Nunes,

Silva

2024

Antioxidants

View full text Add to dashboard Cite

Food intake is a basic need to sustain life, but foodborne pathogens and food-related xenobiotics are also the main health concerns regarding intestinal barrier homeostasis. With a predominant role in the well-being of the entire human body, intestinal barrier homeostasis is strictly regulated by epithelial and immune cells. These cells are also the main intervenients in oxidative stress and inflammation-related diseases in the intestinal tract, triggered, for example, by genetic/epigenetic factors, food additives, pesticides, drugs, pathogens, and their metabolites. Nevertheless, the human diet can also be seen as a solution for the problem, mainly via the inclusion of functional foods or nutraceuticals that may act as antioxidant/anti-inflammatory agents to prevent and mitigate acute and chronic oxidative damage and inflammation. A literature analysis of recent advances in this topic highlights the significant role of Nrf2 (nuclear factor erythroid 2-related factor 2) and NF-kB (nuclear factor kappa-light-chain-enhancer of activated B cells) pathways in these biological processes, with many natural products and phytochemicals targeting endogenous antioxidant systems and cytokine production and balance. In this review, we summarized and discussed studies using in vitro and in vivo models of the intestinal tract used to reproduce oxidative damage and inflammatory events, as well as the role of natural products as modulators of Nrf2 and NK-kB pathways.

show abstract

Anti-Oxidative and Anti-Inflammatory Activity of Kenya Grade AA Green Coffee Bean Extracts

Cited by 7 publications

References 10 publications

Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

Microencapsulation of Green Coffee Beans (Coffea canephora) Extract using Whey Protein Concentrate

Natural Products as Dietary Agents for the Prevention and Mitigation of Oxidative Damage and Inflammation in the Intestinal Barrier

Contact Info

Product

Resources

About