Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

Haile, Mesfin; Bae, Hyung Min; Kang, Won Hee

doi:10.3390/antiox9050408

Cited by 23 publications

(18 citation statements)

References 50 publications

(75 reference statements)

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“…The difference between the treatments and the observed parameters that largely affect the spatial distribution could be better explained through the principal component analysis. This method can also describe the correlation of the observed parameters [ 44 ]. The PCA of the observed parameters in this study is presented in Figure 5 .…”

Section: Resultsmentioning

confidence: 99%

Preharvest Methyl Jasmonate Treatment Increased the Antioxidant Activity and Glucosinolate Contents of Hydroponically Grown Pak Choi

et al. 2021

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Vertical hydroponics farming has emerged as an alternative solution to feed the continuously growing world population. Additionally, recent studies reported that the exogenous treatments of jasmonic acid influence the phytochemical composition of Brassicaceae. We conducted this study to determine the effect of preharvest methyl jasmonate (MeJA) treatment on the phytochemical composition and antioxidant activities of soil- and hydroponically grown pak choi. An aqueous solution of 0.5-mM MeJA was sprayed to saturation on the aerial plant part three days before harvest. The harvested pak choi was freeze-dried and then powdered to measure the antioxidant activity and the contents of chlorophylls (Chls), total phenolics and flavonoids, and glucosinolates (GSLs). The overall results revealed that pak choi grown in vertical hydroponics had higher total Chls and total phenolics than those grown in soil in the greenhouse, regardless of MeJA treatment. Nevertheless, the GSLs content and total flavonoids increased significantly due to MeJA treatment in both growing systems, and the highest values were recorded in hydroponically grown MeJA-treated pak choi. Similarly, the 2, 2-di-phenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, Trolox-equivalent antioxidant capacity (ABTS), oxygen radical absorbance capacity (ORAC), and ferric-reducing antioxidant power (FRAP) were highest in hydroponically grown MeJA-treated pak choi. Taken together, the preharvest foliar treatment of MeJA can be used to improve the phytochemical composition of pak choi grown in both growing systems. Interestingly, the results strongly support the use of MeJA treatment in the vertical hydroponics growing system compared to the conventional growing system in the soil. This indicates that supplementing the vertical hydroponic growing system with preharvest MeJA treatment could be the best option to improve both the yield per square meter and the quality of pak choi. Besides, MeJA-treated pak choi could be used as a value-added horticultural commodity, as its antioxidant activity increased after treatment. Moreover, after further studies, MeJA could also be applied to other Brassica vegetables to improve their GSL contents and antioxidant properties.

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Section: Resultsmentioning

confidence: 99%

Preharvest Methyl Jasmonate Treatment Increased the Antioxidant Activity and Glucosinolate Contents of Hydroponically Grown Pak Choi

et al. 2021

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“…Analyses of the total phenolic content in coffee leaf extracts were carried out using the method proposed by Haile et al [27] with minor modification. Briefly, Folin-Ciocalteu reagent (10% w/v) dissolved in methanol was used as reagent.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Identification of some coffee leaf taxa using fluorescence spectroscopy and chemometrics

Madkoksung¹,

Dedvisitsakul²,

Watla‐iad³

2021

ScienceAsia

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Analytical techniques for identification of coffee taxa are essential for plant breeding and quality control of products. Rapid technique for discrimination of coffee taxa based on the fluorescence signals from their leaf extracts was introduced. Five different coffee taxa: Coffea liberica; Coffea congensis; Coffea arabica var. Geisha, a spontaneous hybrid of C. Arabica and Coffea canephora (Hibrido de timor), a hybrid of Hibrido de timor, and C. arabica var. Cattura; were investigated based on their fluorescence signals. The individual taxa present different fluorescence spectra.The spectra obtained from the excitation wavelengths at 300, 330, 390, 420, and 450 nm; and emission wavelengths in the range of 500-790 nm were selected for principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). It was found that fluorescence signals with excitation wavelength at 300 nm had been successfully implemented for rapid clustering and identification of some coffee taxa. The PCA score plot presenting natural clustering of data obtained from the fluorescence spectra tended to agree with the data of chemical contents based on antioxidant activity, total phenolic content, and total flavonoid content. The Q 2 and R 2 calculated via leave-one-out cross-validation (LOOCV) of model obtained from processing of the PLS-DA were 0.6 and 0.8, respectively. It means that the model has potential for the categorization of coffee taxa based on their leaf extracts without any chemical treatments.

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“…Coffee goes through a lengthy procedure before becoming a cup of coffee. Starting with the harvest, and progressing through fermenting, drying, and roasting, the coffee is transformed into a cup of coffee after brewing [3][4][5]. During this process, several physical and chemical changes occur.…”

Section: Introductionmentioning

confidence: 99%

From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing

Bastian

Hutabarat

Dirpan

et al. 2021

Foods

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Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste.

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Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

Cited by 23 publications

References 50 publications

Preharvest Methyl Jasmonate Treatment Increased the Antioxidant Activity and Glucosinolate Contents of Hydroponically Grown Pak Choi

Preharvest Methyl Jasmonate Treatment Increased the Antioxidant Activity and Glucosinolate Contents of Hydroponically Grown Pak Choi

Identification of some coffee leaf taxa using fluorescence spectroscopy and chemometrics

From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing

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