Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds

Várady, Matúš; Tauchen, Jan; Fraňková, Adéla; Klouček, Pavel; Popelka, Peter

doi:10.1016/j.lwt.2022.114245

Cited by 21 publications

(17 citation statements)

References 49 publications

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“…The washing method completely de-pulps the fruit and then lets the bean soak and ferment for roughly two days before washing and cleaning any remaining fruit and leaving the bean to dry. While the research is limited as to how this affects the polyphenol content, one recent study showed that the highest polyphenol content of these three processes was found in washed Nicaraguan beans, with the lowest polyphenol content being found in honeyed Nicaraguan beans [ 194 ]. Interestingly, the CA content was the highest in naturally processed Peruvian beans, with the honeyed Nicaraguan beans containing the smallest CA content [ 194 ].…”

Section: Coffee-derived Polyphenols As Intercessors Of T2d Pathogenesismentioning

confidence: 99%

“…While the research is limited as to how this affects the polyphenol content, one recent study showed that the highest polyphenol content of these three processes was found in washed Nicaraguan beans, with the lowest polyphenol content being found in honeyed Nicaraguan beans [ 194 ]. Interestingly, the CA content was the highest in naturally processed Peruvian beans, with the honeyed Nicaraguan beans containing the smallest CA content [ 194 ]. The CA content in the beans with these processing methods was consistent with the overall antioxidant capacity [ 194 ].…”

Section: Coffee-derived Polyphenols As Intercessors Of T2d Pathogenesismentioning

confidence: 99%

“…Interestingly, the CA content was the highest in naturally processed Peruvian beans, with the honeyed Nicaraguan beans containing the smallest CA content [ 194 ]. The CA content in the beans with these processing methods was consistent with the overall antioxidant capacity [ 194 ]. The limitations of this study are that not all of the analyzed beans were processed in all three ways.…”

Section: Coffee-derived Polyphenols As Intercessors Of T2d Pathogenesismentioning

confidence: 99%

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The Perfect Cup? Coffee-Derived Polyphenols and Their Roles in Mitigating Factors Affecting Type 2 Diabetes Pathogenesis

Chapple,

Woodfin,

Moore

2024

Molecules

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Type 2 diabetes (T2D) is a growing health concern with an estimated 462 million people having been diagnosed worldwide. T2D is characterized by chronically elevated blood glucose and insulin resistance, which culminate in a diminished function of the β-cell mass in its later stages. This can be perpetuated by and result in inflammation, excess reactive oxygen species production, obesity, and the dysregulation of multiple cellular pathways. Many naturally occurring small molecules have been investigated in terms of their roles in modulating glucose homeostasis and β-cell function. Many of these compounds can be found in commonly used sources of food and drink. Interestingly, a correlation has been observed between coffee consumption and T2D incidence. However, the specific compounds responsible for this correlation and their mechanisms are still somewhat undetermined. This paper reviews recent research findings on the effects of several polyphenols that are either found in coffee or are metabolites of compounds found in coffee (enterodiol, enterolactone, matairesinol, secoisolariciresinol, kaempferol, quercetin, and chlorogenic acid) on glucose homeostasis and health complications associated with glucose dysregulation, with a special emphasis on their potential anti-diabetic effects. The factors that affect polyphenol content in coffee are also addressed.

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Section: Coffee-derived Polyphenols As Intercessors Of T2d Pathogenesismentioning

confidence: 99%

Section: Coffee-derived Polyphenols As Intercessors Of T2d Pathogenesismentioning

confidence: 99%

Section: Coffee-derived Polyphenols As Intercessors Of T2d Pathogenesismentioning

confidence: 99%

See 1 more Smart Citation

The Perfect Cup? Coffee-Derived Polyphenols and Their Roles in Mitigating Factors Affecting Type 2 Diabetes Pathogenesis

Chapple,

Woodfin,

Moore

2024

Molecules

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show abstract

“…Once heated, the sugar also forms a furan compound in coffee, which is also another precursor for AA formation [33][34][35]. In other words, under high-temperature conditions, the sugar is decarboxylated via the oxazolidine-5-ketone pathway to form HMF; further deamination, condensation, and hydrolysis generate AA [36][37][38]. HMF is also formed during the caramelization process via the elimination of three molecules of water from glucose [32].…”

Section: Pathway Of Aa Formation In Coffeementioning

confidence: 99%

Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review

Cao

2023

Molecules

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Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms.

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“…To maintain the high quality of specialty coffees, older processing methods (natural, washed, and honey) are gradually being replaced by new methods, e.g. anaerobic fermentation, carbonic maceration, hypoxia, and thermal shock [ 6 , 7 ]. Various methods of post-harvest processing can determine the sensory profile, producing coffees with highly differentiated characteristics, classified as specialty coffees [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee

Várady,

Boržíková,

Popelka

2024

Heliyon

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Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds

Cited by 21 publications

References 49 publications

The Perfect Cup? Coffee-Derived Polyphenols and Their Roles in Mitigating Factors Affecting Type 2 Diabetes Pathogenesis

The Perfect Cup? Coffee-Derived Polyphenols and Their Roles in Mitigating Factors Affecting Type 2 Diabetes Pathogenesis

Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review

Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee

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