Chemical Characterization of Potentially Prebiotic Oligosaccharides in Brewed Coffee and Spent Coffee Grounds

Tian, Tian; Freeman, Sara M.; Corey, Mark; German, J. Bruce; Barile, Daniela

doi:10.1021/acs.jafc.6b04716

Cited by 58 publications

(32 citation statements)

References 44 publications

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“…In 2019, the world s coffee production is forecast to reach a peak value of 174.5 million bags of 60 kg, much higher than previous years, according to the statistics of the U.S. Department of Agriculture [5,6]. Owing to its considerable demand, the resulting waste of coffee grinds could be substantial [7]. Apart from being a rich source of caffeine, it includes several different chemicals such as vitamins, carbohydrates, lipids, minerals, alkaloids, phenolic, and nitrogen-rich compounds [4].…”

Section: Introductionmentioning

confidence: 99%

Waste Coffee Management: Deriving High-Performance Supercapacitors Using Nitrogen-Doped Coffee-Derived Carbon

Choi

Zequine

Bhoyate

et al. 2019

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In this work, nitrogen-doped activated carbon was produced from waste coffee powder using a two-step chemical activation process. Nitrogen doping was achieved by treating the coffee powder with melamine, prior to chemical activation. The produced nitrogen-doped carbon resulted in a very high surface area of 1824 m2/g and maintained a high graphitic phase as confirmed by Raman spectroscopy. The elemental composition of the obtained coffee-derived carbon was analyzed using X-ray photoelectron spectroscopy (XPS). The supercapacitor electrodes were fabricated using coffee-waste-derived carbon and analyzed using a three-electrode cell testing system. It was observed that nitrogen-doping improved the electrochemical performance of the carbon and therefore the charge storage capacity. The nitrogen-doped coffee carbon showed a high specific capacitance of 148 F/g at a current density of 0.5 A/g. The symmetrical coin cell device was fabricated using coffee-derived carbon electrodes to analyze its real-time performance. The device showed the highest specific capacitance of 74 F/g at a current density of 1 A/g. The highest energy and power density for the device was calculated to be 12.8 and 6.64 kW/kg, respectively. The stability test of the device resulted in capacitance retention of 97% after 10,000 cycles while maintaining its coulombic efficiency of 100%. These results indicate that the synthesized nitrogen-doped coffee carbon electrode could be used as a high-performance supercapacitor electrode for energy storage applications, and at the same time manage the waste generated by using coffee.

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Section: Introductionmentioning

confidence: 99%

Waste Coffee Management: Deriving High-Performance Supercapacitors Using Nitrogen-Doped Coffee-Derived Carbon

Choi

Zequine

Bhoyate

et al. 2019

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“…In our previous study, a series of oligosaccharides DP 3-15 were separated from A. lancea and identified as FOS, which consisting of linear β-(2,1)-linked fructofuranosyl units mostly carry a terminal single α-(1–2)-linked α-glucopyranosyl unit [10–12]. It is a well-recognized class of prebiotics [13–15], which are dietary ingredients that cannot be digested by human-produced digestive enzymes, yet they provide a health benefit to the host mediated by selectively stimulating the growth and/or activity of one or a limited number of host gut microbiota [16]. It is becoming increasingly clear that FOS can reduce or prevent gastroenteritis, inflammatory bowel disease (IBS), reduce the risk of colon cancer and reduce potentially pathogenic gastro-intestinal bacteria [17].…”

Section: Introductionmentioning

confidence: 99%

Oligosaccharide-based quality evaluation of Atractylodis rhizome and a strategy for simplifying its quality control

et al. 2019

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Background Atractylodis rhizoma, is the dried rhizomes of Atractylodes lancea (Thunb.) DC. or A. chinensis (DC.) Koidz. Both of two are pharmacologically and economically important, while with differences in efficacy. Therefore, an authentication system is vital for evaluation the quality and discrimination adulteration of Atractylodis rhizoma. Fructooligosaccharides (FOS), which are regarded as functional ingredients in Atractylodis rhizoma, have not been used for quality control of Atractylodis rhizoma for shortage of reference compounds. Results A HPLC-ELSD method was developed for the quantification of FOS in Atractylodis rhizoma. And chemometrics analysis showed that 2 markers including content of degree of polymerization (DP) 12 and total content of DP 3-15 could be used as the main distinctive elements for quality evaluation of Atractylodis rhizome. Actually, the separation and purification of high DP FOS, such as DP 12, is still a challenge because of high polarity. Then DP 5-based qualification evaluation was investigated for quality control of Atractylodis rhizoma. The results showed that A. lancea and A. chinensis could be clearly separated. Conclusions DP 5-based quantification method was credible and effectively adopted for solving the shortage of reference compounds and improving the quality control of Atractylodis rhizoma

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“…Other studies have characterized how aroma compounds are extracted relating to polarity and volatility, and have demonstrated that more polar (and therefore more water‐soluble) compounds are extracted early . Furthermore, sweetness is a desirable sensory property for coffee consumers, and coffee is known to have sucrose, oligosaccharides, and polysaccharides in green, roasted, and brewed coffee in varying quantities …”

Section: Introductionmentioning

confidence: 99%

Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time

et al. 2020

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BACKGROUND The composition of drip brew coffee versus brewing time has been chemically characterized in previous studies, and it is known that the total dissolved solids (TDS) systematically decreases with each fraction during the brew. Little information exists regarding the corresponding sensory attributes versus time, however, and it is unclear how TDS correlates with flavor profile. RESULTS Standard drip brews were fractionated into distinct samples by switching in an empty carafe every 30 s during the brew. Using a trained sensory descriptive panel, we found that most taste and flavor attributes decreased with brew time; for example, the earlier fractions were systematically more bitter and more sour than later fractions. Surprisingly, however, several flavor and taste attributes increased in time; for example, later fractions were systematically sweeter and more floral than earlier fractions. Since later fractions had lower TDS, these results indicate that perceived sweetness in drip brew coffee is negatively correlated with TDS. Mass spectrometry measurements of the monosaccharide content in the brews showed that none of the fractions had perceptible concentrations of any monosaccharide. CONCLUSION The results of the sensory analysis and the monosaccharide analysis suggest that perceptible sweetness in coffee is a consequence of masking effects and/or the presence of sweet‐associated aromas and flavors. The results further suggest that unique flavor profiles could be obtained from the same coffee grounds by judicious combinations of specific fractions. © 2020 Society of Chemical Industry

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Chemical Characterization of Potentially Prebiotic Oligosaccharides in Brewed Coffee and Spent Coffee Grounds

Cited by 58 publications

References 44 publications

Waste Coffee Management: Deriving High-Performance Supercapacitors Using Nitrogen-Doped Coffee-Derived Carbon

Waste Coffee Management: Deriving High-Performance Supercapacitors Using Nitrogen-Doped Coffee-Derived Carbon

Oligosaccharide-based quality evaluation of Atractylodis rhizome and a strategy for simplifying its quality control

Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time

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