Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans – Influence of steaming, decaffeination and roasting processes on coffee beans

Coffee beverage reduces ROS production and does not affect the organism s response against Candida albicans

“…The profiles of the bioactive compounds evaluated in this work are shown in Table 1. The detected caffeine content was similar to the average levels found in beverages prepared from Brazilian Arabica beans using the filter method (Camargo et al, 1999;Jeszka-Skowron et al, 2020). Caffeine is thermally stable, unlike trigonelline and CGA, which are thermosensitive, so the processes of roasting, extraction and drying should have less influence on the final content of caffeine in the product (Kwak et al, 2017;Marcucci et al, 2013).…”

“…Studies demonstrated a hyperglycemic acute effect, a decrease in insulin sensitivity and glucose tolerance, all related to caffeine action, but this effect can be modified when caffeine is consumed in a complex mixture, such as coffee. This is because other compounds of coffee can neutralize or antagonize the negative effect of caffeine on glucose metabolism, e.g., chlorogenic acid and trigonelline that have a hypoglycemic effect and responses to insulin (Di Girolamo et al, 2016;Jeszka-Skowron et al, 2020). Long-term caffeine intake promotes an increase in the secretion of the hormone adiponectin with insulin sensitizing properties.…”

“…Coffee consumption is widespread in many countries and reached 162.12 million bags consumed in 2017/18 (Jeszka-Skowron et al, 2020). Its potential health effects have been widely studied, such as reduced risk of disease (type 2 diabetes mellitus, depression, cancer, hepatic injury, cardiovascular disorders, among others), regulation of blood glucose levels, beneficial action on the gastrointestinal tract and intestinal microbiota, increased mental alertness, high antioxidant activity (Costabile et al, 2018;Melo Pereira et al, 2020;Muñoz et al, 2020).…”

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

“…Arabica and Robusta varieties of coffee beans are consumed highly comparing with other varieties, whereas the major percentage of consumption come from Arabica with 70% and Robusta with 26%, and other species with 4% (USDA, 2012). The preparation of coffee beverages from arabica and other varieties depends on the chemical composition of coffee beans as well as the sensory and antioxidants properties (Barbosa, Maria, Cíntia, & Marta, 2019; Esquivel & Jiménez, 2012; Hečimović, Belščak‐Cvitanović, Horžić, & Komes, 2011; Jeszka‐Skowron, Frankowski, & Zgoła‐Grześkowiak, 2020; Viapiana, Maggi, Kaszuba, Konieczynski, & Wesolowski, 2019). The antioxidant potential of coffee is due to the presence of phenolic constituents, and it is well known that roasting process affects the antioxidant characteristics of coffee.…”

Pembuatan Boba Kopi Biji Salak Sebagai Pangan Fungsional Sumber Antioksidan

“…Proses penyangraian biji salak, merupakan proses pengembangan aroma kopi biji salak (Lokaria & Susanti, 2018). Selama proses penyangraian terjadi perubahan perubahan fisik dan kimiawi biji kopi (reaksi Maillard dan degradasi Strecker) yang terdegradasi menjadi aroma dan rasa kopi; senyawa volatil, asam nikotinat, dan turunan piridin (Jeszka-skowron et al, 2020). Pada akhir proses penyangraian hanya 5% dari semua senyawa volatil yang dapat dideteksi oleh hidung manusia dan mempengaruhi persepsi rasa.…”