Rapid sucrose monitoring in green coffee samples using multienzymatic biosensor

Stredansky, Matuš; Redivo, Luca; Magdolen, Peter; Stredansky, Adam; Navarini, Luciano

doi:10.1016/j.foodchem.2018.01.171

Cited by 27 publications

(7 citation statements)

References 25 publications

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“…Some studies have shown that the content of sucrose increases continuously during the growth of coffee beans and the accumulation reaches its peak at maturity. Sucrose is one of the main components of green coffee, which affects the flavor and quality of coffee. , Some studies have shown that the sucrose content depends on coffee genotypes . However, other studies have found that the concentrations of sucrose, caffeine, and trimeline in green coffee do not seem to be significantly affected by the country of origin or genetic population .…”

Section: Results and Discussionmentioning

confidence: 99%

Spatial Distribution of Endogenous Molecules in Coffee Beans by Atmospheric Pressure Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging

Dong

et al. 2020

J. Am. Soc. Mass Spectrom.

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Mass spectrometry imaging (MSI) is a promising chemical imaging method. Among various endogenous molecules, mapping the concentration and the spatial distribution of specific compounds in the coffee bean tissue is of tremendous significance in its function research, as these compounds are critical to grading coffee beans at the molecular level, determining the geographical origin, and optimizing storage conditions of coffee beans. In this paper, we established an atmospheric pressure (AP) matrixassisted laser desorption/ionization (MALDI) MSI method for the microscopic distribution analysis of endogenous molecules, for example, sucrose, caffeine, and caffeoylquinic acid, in the coffee bean endosperm. Experiments were done on the differences between coffee beans from eight countries. Principal component analysis (PCA) was performed using IMAGEREVEAL software. The results showed that the chemical composition and relative content of coffee beans from different origins are different. Our work provides a detection method that may be used for coffee bean quality identification, efficient use, product traceability, and product counterfeiting.

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Section: Results and Discussionmentioning

confidence: 99%

Spatial Distribution of Endogenous Molecules in Coffee Beans by Atmospheric Pressure Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging

Dong

et al. 2020

J. Am. Soc. Mass Spectrom.

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“…In this section, we review the main characteristics of molecular receptors, natural and synthetic, capable of selectively binding sucrose. Enzymes and proteins include: invertase (INV) [ 68 , 69 , 70 , 71 , 72 , 73 , 74 ], sucrose phosphorylase (SP) [ 75 , 76 ], Fluorescent Indicator Proteins (FLIP) [ 14 , 90 ], and lectins [ 91 , 92 , 93 , 94 , 95 ].…”

Section: Sucrose Quantification Using Molecular Recognition Methodsmentioning

confidence: 99%

“…Figure 3 shows the typical reaction sequences used in sucrose biosensors. For INV, the first step reaction transforms sucrose to glucose and fructose [ 68 , 69 , 70 , 71 , 72 , 73 , 74 ]. For SP, the first step reaction transforms sucrose to glucose 1-phosphate and fructose [ 75 , 76 ].…”

Section: Sucrose Quantification Using Molecular Recognition Methodsmentioning

confidence: 99%

Molecular Level Sucrose Quantification: A Critical Review

Lara-Cruz

Jaramillo-Botero

2022

Sensors

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Sucrose is a primary metabolite in plants, a source of energy, a source of carbon atoms for growth and development, and a regulator of biochemical processes. Most of the traditional analytical chemistry methods for sucrose quantification in plants require sample treatment (with consequent tissue destruction) and complex facilities, that do not allow real-time sucrose quantification at ultra-low concentrations (nM to pM range) under in vivo conditions, limiting our understanding of sucrose roles in plant physiology across different plant tissues and cellular compartments. Some of the above-mentioned problems may be circumvented with the use of bio-compatible ligands for molecular recognition of sucrose. Nevertheless, problems such as the signal-noise ratio, stability, and selectivity are some of the main challenges limiting the use of molecular recognition methods for the in vivo quantification of sucrose. In this review, we provide a critical analysis of the existing analytical chemistry tools, biosensors, and synthetic ligands, for sucrose quantification and discuss the most promising paths to improve upon its limits of detection. Our goal is to highlight the criteria design need for real-time, in vivo, highly sensitive and selective sucrose sensing capabilities to enable further our understanding of living organisms, the development of new plant breeding strategies for increased crop productivity and sustainability, and ultimately to contribute to the overarching need for food security.

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“…The best cup quality conferred to C. arabica is attributed, in part, to its higher sucrose content in the dry and raw bean 33,57 , which is responsible for more than 90% of the oligosaccharides present in it 3 . However, according to Privat et al 25 although a good part of the sucrose is degraded during roasting, a fraction of it remains in the roasted bean (0.4-2.8% on a dry matter basis), contributing to the beverage flavor.…”

Section: Carbohydrates and Drink Qualitymentioning

confidence: 99%

Coffee's carbohydrates. A critical review of scientific literature

Portillo

Arévalo

2022

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Only two species have gained economic importance in coffee production: Coffea arabica L. (Arabica coffee) & Coffea canephora Pierre ex A. Froehner var. Robusta, with 65 and 35% of world production attributed to C. arabica http://wsx5customurl.comL. & C. canephora P. respectively. In general, it is estimated that 6 mt of fresh and ripe fruits produce approximately 1 mt of raw and dry grains. The grain endosperm is mainly composed of cellulose, hemicelluloses, proteins, minerals and lipids, but starch and tannins are absent. However, the seed's chemical composition of C. arabica and C. canephora, before roasting, differs concerning their primary and secondary metabolites content, which serve as precursors for the synthesis of volatile compounds during the roasting process. For this reason, there are marked organoleptic differences between both species' roasted and ground grain. However, the evidence suggests that such differences can also be attributed to other factors since coffees grown in cool, highland areas generally have better sensory attributes than their counterparts grown in hot, lowland areas. It has been speculated that environmental conditions in cool, highland areas induce the slow accumulation of primary and secondary metabolites during the endosperm development resulting in sensorial differences after roasting. This essay focuses on the study of coffee beans' carbohydrates (primary metabolites) before and after roasting, their influence on cup quality, biosynthesis and differences linked to the involved species, their metabolism, solubility and extraction, as well as a discussion on the analytical techniques used for its determination. Keywords: sucrose synthase, sucrose phosphate phosphatase, sucrose phosphate synthase, aploplasm, cytoplasm, Manan synthase, Galactosyl transferase.

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Rapid sucrose monitoring in green coffee samples using multienzymatic biosensor

Cited by 27 publications

References 25 publications

Spatial Distribution of Endogenous Molecules in Coffee Beans by Atmospheric Pressure Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging

Spatial Distribution of Endogenous Molecules in Coffee Beans by Atmospheric Pressure Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging

Molecular Level Sucrose Quantification: A Critical Review

Coffee's carbohydrates. A critical review of scientific literature

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