Influence of Altitude Variation on Trigonelline Content during Ontogeny of Coffea Canephora Fruit

Sridevi, V.; Giridhar, P.

doi:10.5296/jfs.v2i1.3747

Cited by 11 publications

(6 citation statements)

References 31 publications

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“…Hasil penelitian pada kopi Arabika varietas Bourbon menunjukkan bahwa semakin tinggi tempat tumbuh, akan semakin meningkat kandungan trigonelline (Barbosa et al, 2012;Bertrand et al, 2012;Figueiredo et al, 2013). Hal yang sama terjadi juga pada jenis Robusta (Sridevi & Giridhar, 2013). Trigonelline merupakan salah satu alkaloid yang banyak menimbulkan senyawa flavor pada kopi, seperti alkil-pyradines dan pyrroles (De Maria, Trugo, Moreira & Werneck 1994 cited in Sridevi & Giridhar, 2013).…”

Section: B Pengaruh Ketinggian Tempatunclassified

“…Hal yang sama terjadi juga pada jenis Robusta (Sridevi & Giridhar, 2013). Trigonelline merupakan salah satu alkaloid yang banyak menimbulkan senyawa flavor pada kopi, seperti alkil-pyradines dan pyrroles (De Maria, Trugo, Moreira & Werneck 1994 cited in Sridevi & Giridhar, 2013). Hasil penelitian lain pada kopi Arabika juga menunjukkan adanya peningkatan kandungan glukosa dan atribut flavor sejalan dengan semakin tingginya tempat tumbuh (Joët et al, 2010).…”

Section: B Pengaruh Ketinggian Tempatunclassified

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Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Randriani¹,

Dani²,

Wardiana³

2018

J. tanam. industri dan penyegar

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<em>The cup quality of Arabica coffee is influenced not only by its cultivar, but also the altitudes and bean processing techniques. However, the interaction between those three factors has not been widely reported. The research aimed to analyze the quality attributes of four Arabica coffee cultivars grown at different altitudes as well as processed by different methods. The study was conducted at coffee plantations in Kampung Legok Gede at 1,400 m above sea level (asl) and Pasir Geulis at 1,700 m asl, Margamulya Village, Cikajang District, Garut Regency; Indonesian Industrial and Beverages Crop Research Institute (Balittri), Sukabumi; and Indonesian Coffee and Cocoa Research Institute, Jember, from April until November 2017. Data were analyzed by anova of completely randomized design in factorial three factors and two replications. The first factor is cultivars, the second factor is altitude, and the third factor is processing method. Correlation and path analysis were also used in this study. The result showed significant interaction between three tested treatments on aftertaste and body attributes. The cultivars factor significantly influenced the total score, balance, and overall attributes. The altitudes factor has significant effect on total score and flavor attribute, meanwhile processing methods exhibited significant effect on total score, aroma, and flavor attributes. All of the coffee quality attributes highly correlated with the total score, whereas the overall attribute has the strongest direct effect.</em>

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Section: B Pengaruh Ketinggian Tempatunclassified

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Randriani¹,

Dani²,

Wardiana³

2018

J. tanam. industri dan penyegar

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“…No less than 1000 volatile compounds are generated during the roasting process, and between 25 and 35 are responsible for the coffee aroma (Mestdagh et al 2014). Thus, many factors that change from the harvest of green coffee beans to the consumption of a steaming cup of coffee influence the metabolome of this beverage: Coffee plant species (genetic factor) (Kitzberger et al 2014) as well as geographical origin and growing conditions (climate, altitude, light, soil, temperature…) (Wei et al 2012a), diseases and symbiosis (pest and fungi) (Sbrana et al 2014), harvesting (period), fruit development (Sridevi and Parvatam 2013), drying (dry or wet method) (Duarte et al 2010), roasting process (duration, shaking, temperature, sugar addition) (Ludwig et al 2013a;Wei et al 2012b), grinding, storage (duration, conditions) (Belviso et al 2014;Yeretzian et al 2012) and coffee-making and serving techniques (process, time, hot or cold water, additives…) (Afify et al 2011;Andueza et al 2009;Caporaso et al 2014;Durak et al 2014;Ludwig et al 2012;Tagliazucchi et al 2012) are factors known to influence and modulate the chemical composition of a cup of coffee ready for consumption. Finally, after ingestion, the native coffee metabolites are degraded and modified by the gut microbiome and endogenous enzymes during the digestion process to generate new bioactive compounds (Fig.…”

Section: A Pharmacy In Your Cupmentioning

confidence: 99%

Coffee provides a natural multitarget pharmacopeia against the hallmarks of cancer

2015

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Coffee is the second most popular beverage in the world after water with a consumption of approximately two billion cups per day. Due to its low cost and ease of preparation, it is consumed in almost all countries and by all social classes of the population through different modes of preparation. Despites its simple appearance, a cup of coffee is in fact a complex mixture that contains hundreds of molecules, the composition and concentration of which vary widely and depend on factors including the origin of the coffee tree or its metabolism. Although an excessive consumption of coffee can be harmful, many molecules that are present in this black decoction exert anticancer properties. This review aims to describe the different primary coffee-containing substances that exert chemopreventive and bioactive activities against the different hallmarks and enabling characteristics of cancer, thus explaining the anticancer health benefit of black coffee.

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“…The differences could be attributed to the differences in extraction methods. It was shown that trigonelline is a bitter alkaloid in coffee which serves to produce important aroma compounds [30]. Trigonelline partially degrades during roasting to produce two important compounds -pyridines and nicotinic acid -such that a very dark roast will have only a fraction of its original trigonelline content.…”

Section: High Performance Liquid Chromatographic Separation and Determentioning

confidence: 99%

Fenugreek (Trigonellafoenum-Graecum L) Seed Phytochemicals Protect DNA from Free Radical Induced Oxidative Damage and Inhibit Dipeptidyl Peptidase-IV an Enzyme Associated with Hyperglycemia

Sreerama

2019

JNB

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Fenugreek (Trigonellafoenum-graecum L.; methi) seeds and leaves are used in Asia, Africa, and Mediterranean countries for their nutritional and therapeutic value. It is an ingredient in many traditional Unani and Ayurvedic medicinal systems in India and proven to be very effective in managing blood glucose homeostasis. However, there is a dearth of information on the biochemical rationale for its use in the management of diabetes. In this study, protective effects of fenugreek seed phytochemicals on oxidative stress and inhibition of dipeptidyl peptidase-IV (DPP-IV), a key enzyme associated with diabetes were evaluated. Compositional analysis of phenolics by HPLC revealed that gallic and ferulic acids were the major phenolic acids, and myricetin and rutin were predominant flavonoids in phenolic extracts of fenugreek seeds. Trigonelline content in alkaloid extract was quantitatively determined by reverse phase HPLC and found to be 8.6 mg/g. Alkaloid extract showed superior radical scavenging and metal chelating activities. Besides, these phytochemical extracts also prevented OH• radical-induced DNA damage. Michaelis-Menton and Line weaver-Burk derivations were applied to establish modes of inhibition of DPP-IV activity. Phenolic and alkaloid extracts inhibited DPP-IV activity by mixed non-competitive and non-competitive inhibition mechanisms, respectively. Inhibitory constants of enzyme inhibitor complexes indicate strong affinity of phenolic (Ki, 34.93 ± 0.14 μg) and alkaloid extracts (Ki, 32.3 ± 4.8 μg) for DPP-IV. These results suggest that isolated phytochemicals have the potential as lead compounds for the development of DPP-IV inhibitors to control hyperglycemia and manage diabetes.

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Influence of Altitude Variation on Trigonelline Content during Ontogeny of Coffea Canephora Fruit

Cited by 11 publications

References 31 publications

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Coffee provides a natural multitarget pharmacopeia against the hallmarks of cancer

Fenugreek (Trigonellafoenum-Graecum L) Seed Phytochemicals Protect DNA from Free Radical Induced Oxidative Damage and Inhibit Dipeptidyl Peptidase-IV an Enzyme Associated with Hyperglycemia

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