Nature of Phenolic Compounds in Coffee Melanoidins

Coelho, Carina; Ribeiro, Miguel; Cruz, Ana C S; Domingues, Rosário M.; Coimbra, Manuel A.; Bunzel, Mirko; Nunes, Fernando M.

doi:10.1021/jf501510d

Cited by 88 publications

(70 citation statements)

References 49 publications

(112 reference statements)

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“…Coffee proteins work as precursors for coffee aroma, flavor, it is because of protein-aroma compound or proteinflavor compound binding. Proteins have a positive correlation with phenolic compounds and coffee mealnoidins, which can be explained by protein and phenolic compound involvement in coffee melanoidin formation (Coelho et al, 2014).…”

Section: Non Volatile Compound Composition Of Coffeementioning

confidence: 98%

“…Melanoidins are formed in roasting process as Maillard reaction final products (Coelho et al, 2014). There has been reported that polysaccharides, chlorogenic acid and proteins are involved in melanoidin formation (Moreira et al, 2012).…”

Section: Non Volatile Compound Composition Of Coffeementioning

confidence: 99%

“…Citric acid is (Jham et al, 2007;Moon & Shibamoto, 2009). Various research have proven that the amount of chlorogenic acid is lower in highquality roasted coffee than in low-quality roasted coffee (Coelho et al, 2014;Tolessa et al, 2016). Chlorogenic acid in the process of roasting is converted into lactones which give the coffee a pleasant bitter taste (Moreira et al, 2012;Cheong et al, 2013).…”

Section: Aroma Compound Composition Of Coffeementioning

confidence: 99%

“…Polysaccharides function as fiber elements and phenolic compounds as antioxidants, though coffee melanoidins have a lower antioxidant activity than phenolic compounds like chlorogenic acid. It is proven that antioxidant activity stays at the highest point in light-medium roast level, when coffee melanoidins start to form and the chlorogenic acid is still at high concentration (Coelho et al, 2014;Vignoli et al, 2014).…”

Section: Biologically Active Compoundsmentioning

confidence: 99%

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Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review

Laukaleja¹,

Krūma²

2018

Research for Rural Development

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Specialty coffee, according to Specialty Coffee Association of America (SCAA) standards, is coffee which has been standardized from the coffee plantation process until its delivery to the consumer, in compliance with all quality standards, to highlight the characteristics of the beverage. With increasing coffee consumption, more attention is focused not only on the flavour and texture of the drink, but also on the impact of coffee on health. The beneficial effects of coffee on human health are mainly based on a wide range of biologically active components. The coffee composition of the biologically active compounds and flavour compounds are influenced differently by almost all technological processes. The aim of this review was to summarize recent scientific developments about composition of aroma, flavour and biologically active compounds in specialty coffee and evaluate the best possibilities to balance health promoting and flavour attributes. Specialty coffee mainly focuses on fruity, floral, sweet and acidic notes in coffee, which are opposite to phenolic compound aroma characteristics during roasting process. In conclusion, roasting temperature significantly influences all biologically active compounds and important aroma, flavour volatiles in coffee. All compound concentration, except coffee melanoidins, decreases during roasting process. Light-medium roast level could provide stability among floral, fruity aroma, flavour notes and biologically active compounds (phenolic compounds and coffee melanoidins) in coffee.

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Section: Non Volatile Compound Composition Of Coffeementioning

confidence: 98%

Section: Non Volatile Compound Composition Of Coffeementioning

confidence: 99%

Section: Aroma Compound Composition Of Coffeementioning

confidence: 99%

Section: Biologically Active Compoundsmentioning

confidence: 99%

See 2 more Smart Citations

Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review

Laukaleja¹,

Krūma²

2018

Research for Rural Development

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“…The β-glucans of ABM are known to stimulate the immune system (Sari, Prange, Lelley, & Hambitzer, 2017;Yamanaka et al, 2012). In recent years, research has been conducted to obtain high-purity and high-activity natural compounds from various types of plants (Coelho et al, 2014;Sheih, Fang, Wu, Chang, & Chen, 2011). In recent years, research has been conducted to obtain high-purity and high-activity natural compounds from various types of plants (Coelho et al, 2014;Sheih, Fang, Wu, Chang, & Chen, 2011).…”

Section: Introductionmentioning

confidence: 99%

Assessment of antioxidant and antidiabetic properties of Agaricus blazei Murill extracts

Wei

Zhan

Chen

et al. 2019

Food Science & Nutrition

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Agaricus blazei Murill (ABM), a medicinal mushroom, has beneficial effects on various human metabolic diseases. The objective of this research was to evaluate the antioxidant and antidiabetic properties of ABM extracts (ethanol extract and ethyl acetate extract). The antioxidant activities of ABM ethanol extract (EE) and ethyl acetate extract (EA) were analyzed using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and hydroxyl radical scavenging assays and the reducing power using K 3 Fe(CN) 6 in vitro. Moreover, the effects of EE and EA on α-glucosidase inhibitory activity and improving glucose uptake by HepG2 cells were investigated in vitro. The EA showed stronger antioxidant activity, as well as inhibition of α-glucosidase, compared to EE. The analysis of glucose uptake by HepG2 cells showed that EA had significant glucose-lowering activity and exhibited no difference compared to metformin. The results suggest that ABM extracts could improve the glucose uptake by HepG2 cells and thereby alleviate postprandial hyperglycemia. This investigation provides a strong rationale for further studies on the application of ABM to control type 2 diabetes. K E Y W O R D S Agaricus blazei Murill, antidiabetic activity, antioxidant activity, HepG2 cells, α-glucosidase How to cite this article: Wei Q, Zhan Y, Chen B, et al. Assessment of antioxidant and antidiabetic properties of Agaricus blazei Murill extracts. Food Sci Nutr. 2020;8:332-339. https ://doi.

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An investigation on the possible use of coffee silverskin in PLA/PBS composites

Ghazvini

Ormondroyd

Curling

et al. 2022

J of Applied Polymer Sci

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The production of degradable packaging materials is a task that can be no longer postponed. Moreover, high amounts of agricultural wastes are landfilled without any recycling. In this research, the possibility to formulate particulate composites made of biopolymers filled with coffee waste with acceptable physical and mechanical characteristics that will degrade is investigated. The addition of this agricultural waste, by reducing the requested amount of biopolymer, can decrease the overall price of the material presently the main limiting factor to the use of biopolymers in the packaging industry. Silverskin, the integument of coffee beans discarded during the roasting process, after a milling step, is added up to a 30 wt% either to polylactic acid (PLA) or to a blend of PLA and polybutylene succinate. The filler can be homogeneously dispersed in both systems. The data shows that the silverskin filler increases the elastic modulus but decreases the tensile strength of the material and helps the development of crystal phase in the matrix. The thermal stability and the hydrophobicity of the materials stay almost unchanged on filler addition. Moreover, data shows that the addition of silverskin increases the materials susceptibility to microbial attack.

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Nature of Phenolic Compounds in Coffee Melanoidins

Cited by 88 publications

References 49 publications

Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review

Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review

Assessment of antioxidant and antidiabetic properties of Agaricus blazei Murill extracts

An investigation on the possible use of coffee silverskin in PLA/PBS composites

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