Phenolic Compounds in Coffee and Tea Beverages

Jeszka-Skowron, Magdalena; Zgoła‐Grześkowiak, Agnieszka; Grześkowiak, Tomasz

doi:10.1007/978-3-030-61879-7_3

Cited by 3 publications

(3 citation statements)

References 192 publications

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“…Phenolics, flavonoids, and tannins are among the common compounds found in aqueous extracts of coffee husks, coffee pulp, and coffee, silverskin, 22,38 which are identical to coffee bean. 70,71 Caffeine, gallic acid, and proanthocyanidins were also contained in the by-products, 48,52 contributing to the antioxidant efficacies. 72 Tannins could prevent the oxidative stress, oxidative damage, and UVB-induced matrix metalloproteinase-1.…”

Section: Antioxidant Properties Of Coffee By-productsmentioning

confidence: 99%

Coffee by-products as the source of antioxidants: a systematic review

et al. 2022

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Background: Solid waste from coffee depulping process threatens the organism in environment as it produces organic pollutants. Evidence suggested that coffee by-product could valorize owing to its potential as antioxidant sources. The aim of this systematic review was to evaluate antioxidant activity of coffee by-products obtained from different coffee variants (arabica and robusta) and processing methods. Methods: The systematic review was conducted as of May 29, 2021 for records published within the last ten years (2011–2021) using seven databases: Embase, Medline, BMJ, Web of Science, Science Direct, Cochrane, and PubMed. Data on type of specimen, processing methods, and antioxidant activities were collected based on PRISMA guidelines. Results: Our data suggested that aqueous extract was found to be the most common processing method used to obtain the antioxidant from various coffee by-products, followed by methanol and ethanol extract. A variety of antioxidant properties ranging from strong to low activity was found depending on the variety, type of coffee by-products (cascara, pulp, husk, silverskin, and parchment), and processing technique. Fermentation employing proper bacteria was found effective in improving the yield of bioactive compounds resulting in higher antioxidant capacity. Applications in feedstuffs, foods, beverages, and topical formulation are among the potential utilization of coffee by-products. Conclusion: Coffee by-products contain bioactive compounds possessing antioxidant properties which could be used as additives in foods, beverages, and cosmetics. In particular, their benefits in skin care products require further investigation.

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Section: Antioxidant Properties Of Coffee By-productsmentioning

confidence: 99%

Coffee by-products as the source of antioxidants: a systematic review

et al. 2022

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“…Further, sugar concentration represented in glucose content of the fermented coffee beans revealed that in-vivo civet digestion was faster for degrading and converting sugar (0 mmol/L) of the coffee compared to that of the in-vitro process (2.17-4.72 mmol/L) after 24 hours of incubation period (Table 3). This suggested that in-vivo civet digestion could completely degrade caffeine and convert soluble carbohydrate into metabolites faster, and thereby may significantly contribute to the modulation of flavors and aroma of the coffee [57,58]. Besides, to generate similar characteristics between the original luwak coffee and the coffee fermented in-vitro, the process of coffee fermentation may take longer to complete the processes.…”

Section: Figure 1 Microbial Growth As Measured By Absorbance (Od600) ...mentioning

confidence: 99%

Carbohydrate Enrichment in In-Vitro Civet Coffee Fermentation: Impact on Arabica Coffee Beans

Darwin,

Bulan,

Hapirayani

et al. 2023

IJDNE

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This study aimed to evaluate the performance of in-vitro fermentation processes on civet coffee, employing a mixed-microbial enrichment culture, and to assess its impact on the physicochemical properties of the fermented product. Arabica Coffee cherries were utilized as the subject in this investigation. The inoculum, derived from civet fecal suspensions, was enriched through the augmentation of various carbohydrates, including soluble (e.g., glucose) and insoluble (e.g., starch) carbohydrates, mirroring the primary components present in civet food. Over an incubation period of four hours, a drop in pH from 7.0 to 5.6 was observed in the cultures, and volatile fatty acid (VFA) was detected at 2.8 mmol/L. It was found that the sugar conversion rate during in-vitro coffee fermentation by the starch-consuming microbial culture (2.1 mM/hour) significantly outperformed that of the glucose-consuming culture (0.9 mM/hour). The caffeine content in in-vitro fermented coffee (0.27-0.28 mg/100g) was found to closely approximate that of in-vivo fermented coffee via civet digestion (0.254 mg/100g). Notably, both in-vitro and in-vivo fermentation yielded caffeine content substantially lower than that of conventionally fermented coffee, which ranged between 1.5 and 2.7 g/100 g. In summary, the fermentation of Arabica coffee cherries using a mixed microbial culture, enriched with starch supplementation (SCM), demonstrated a faster rate compared to a culture enriched with glucose (GCM). The findings provide important insights for optimizing invitro civet coffee fermentation processes.

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“…It may allow, also in the absence of analytical standards, us to annotate plant metabolites by taking advantage of the large online repositories and database available for plant metabolomics, such as PlantCyc . The application of HR-MS-based techniques has recently allowed a more thorough description of the wide variety of secondary metabolites occurring in coffee leaves, along with the simultaneous detection of entire molecular families. − However, few papers have investigated the potential effect of such techniques on the postharvest processing of coffee leaves and the phytochemical modifications involved . This approach allows the untargeted comparison of large analytical data in several herbal plants and spices, leading to not only the discrimination of plants with distinct geographical origin but also the classification of different styles of postharvest management. − …”

Section: Introductionmentioning

confidence: 99%

Untargeted HR-MS Profiling and Discrimination of Coffea arabica L. Leaves under Different Postharvest Production Processes

Rovelli,

Righetti,

Nucci

et al. 2024

ACS Food Sci. Technol.

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Coffee byproducts, such as coffee leaves, are components of the coffee plant that are still underexplored. Considering their potential application in the food chain, defining their phytochemical profile and its susceptibility to processing is essential. A comprehensive HR-MS profiling performed using ultrahigh-performance liquid chromatography coupled with traveling wave ion mobility spectrometry/quadrupole time-of-flight mass spectrometry was applied to dive into the phytochemicals occurring in Coffea arabica L. leaves (cv. red Caturra), following three postharvest approaches used to obtain an oxidized, a slightly oxidized, and a nonoxidized, herbal infusion-like botanical product. Coffee signature compounds, such as caffeine and 5-caffeoylquinic acid, were also quantified, evidencing that each processing step had a peculiar impact on the extracts. Slightly oxidized and oxidized samples showed comparable levels of caffeine and 5-caffeoylquinic acid, while the content of both compounds was significantly different in nonoxidized leaves. The untargeted HR-MS approach followed by chemometrics allowed a clear clustering of the three different treatments, and 472 identifications were putatively assigned. The large majority (95.4%) of the identified metabolites fall within 8 chemical superclasses, the most represented being phenylpropanoids (38.0%), sterol lipids (18.2%), and glycerophospholipids (17.7%). Among all of the identified metabolites, 45% are significantly overaccumulated in nonoxidized samples, 37% in the oxidized samples, and, finally, 18% in the slightly oxidized samples. Besides providing exhaustive profiling, such an approach confirms the suitability of untargeted HR-MS for discrimination of commercial batches of coffee leaves and highlights how its exploitation could support future investigations.

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Phenolic Compounds in Coffee and Tea Beverages

Cited by 3 publications

References 192 publications

Coffee by-products as the source of antioxidants: a systematic review

Coffee by-products as the source of antioxidants: a systematic review

Carbohydrate Enrichment in In-Vitro Civet Coffee Fermentation: Impact on Arabica Coffee Beans

Untargeted HR-MS Profiling and Discrimination of Coffea arabica L. Leaves under Different Postharvest Production Processes

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