Tea, Coffee, and Chocolate

Dasgupta, Amitava; Klein, Kimberly

doi:10.1016/b978-0-12-405872-9.00013-6

Antioxidants in Food, Vitamins and Supplements 2014

DOI: 10.1016/b978-0-12-405872-9.00013-6

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Tea, Coffee, and Chocolate

Amitava Dasgupta¹,

Kimberly Klein²

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Cited by 8 publications

References 66 publications

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Verificación del método analítico de espectroscopía de absorción atómica con horno de grafito para la cuantificación de cadmio en almendra de cacao (Theobroma cacao).

Araujo

Tapia

Ortiz

2020

lgr

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El método de espectroscopía de absorción atómica (AA) de llama para la determinación de cadmio (Cd) en almendra de cacao (Theobroma cacao) utilizado por Agrocalidad es tóxico para el ser humano y el ambiente; por ello, se pretende utilizar el método de espectroscopia de absorción atómica con horno de grafito (GFAAS) por ser más confiable y seguro. Así, se realizó la verificación de cuatro parámetros de desempeño del método GFAAS para cuantificar Cd en almendra de cacao utilizando material de referencia certificado (MRC) y muestras provenientes de cuatro fincas (A, B, C, D) ubicadas en la zona cacaotera de Ecuador, cantón Flavio Alfaro, provincia de Manabí. Se realizó una prueba inter-laboratorios y finalmente se elaboró el protocolo (PEE/B/14). Sobre el MRC (Cód. 07206B y 07167A) se verificó: linealidad, precisión, veracidad e incertidumbre de acuerdo con la Guía Eurachem de Eurolab España y Morillas (2016), y con el estándar IRAM 35050 (2001) se encontró linealidad entre 0 y 8 ppb con R2=0.9988; desviación estándar de 0.0005 y 0.0022 respectivamente; sesgo en 0.007 y porcentaje de recuperación de 109.75; la incertidumbre estándar de 0.00013 y 0.00082. El contenido de Cd en las muestras de la finca A con 0.54 ppm, las Fincas B-D con 0.26 ppm y 0.15 ppm en la finca C. En la prueba inter-laboratorios se estableció la misma concentración de cadmio para la muestra C3 y, de acuerdo con lo estipulado por la Unión Europea, el cacao de las cuatro fincas podría ser exportado sin restricciones.

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Verificación del método analítico de espectroscopía de absorción atómica con horno de grafito para la cuantificación de cadmio en almendra de cacao (Theobroma cacao).

Araujo

Tapia

Ortiz

2020

lgr

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Assessment of the antioxidant properties of the most common coffee brews available in the local markets of the western region of Saudi Arabia

Doghaither¹,

Almowalad²,

Shorbaji³

et al. 2017

JEBAS

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KEYWORDS ABSTRACTThe purpose of the current study is to determine the antioxidant activity of the most commonly used coffee brews in the Western region of Saudi Arabia. Further, total phenolic and flavonoid contents were measured and antioxidants properties including ferric reducing antioxidant power and ferrous ion chelating activity, DPPH radical scavenging activity, and scavenging of hydrogen peroxide assays were also determined. Results of study revealed that phenolic contents were 741, 835 and 578 µg/ml of gallic acid/2 g of coffee, and the total flavonoid contents were 711, 802, and 828 µg/ml of catechin/2 g of coffee for Nescafé red mug, Turkish coffee and Espresso, respectively. The inhibition percentage of hydrogen peroxide showed highly significant reduction (p<0.001) in Turkish coffee compared to Nescafé red mug. Further, DPPH activity also showed highly significant reduction (p<0.01) in Espresso and Turkish coffee compared to Nescafé red mug, whereas, Espresso showed a highly significant increase (p<0.01) in reducing power activity. Regarding the metal chelating activity, Espresso showed a significant decrease (p<0.05) in metal chelation activity as compared to Nescafé red mug. The current study demonstrated that Nescafé red mug, Turkish coffee and Espresso, were the most consumed coffee types in the Western region of Saudi Arabia according to the survey. These three types of coffee showed high phenolic and flavonoid contents as well as a high antioxidant activity.

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Caffeine. A critical review of contemporary scientific literature

Portillo

Arévalo

2022

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Caffeine is a secondary metabolite extensively studied for its stimulatory properties and presumed association with specific pathologies. This alkaloid is typically consumed through coffee, tea, and other plant products but is also an additive in many medications and confectionaries. Nonetheless, despite its worldwide consumption and acceptance, there is controversial evidence as to whether its effects on the central nervous system should be interpreted as stimulatory or as an addiction in which typical withdrawal effects are canceled out with its daily consumption. The following discussion is the product of an extensive review of current scientific literature, which aims to describe the most salient topics associated with caffeine's purpose in nature, biosynthesis, metabolism, physiological effects, toxicity, extraction, industrial use and current plant breeding approaches for the development of new caffeine deficient varieties as a more economical option to the industrially decaffeinated coffees currently available to caffeine intolerant consumers. Keywords: biosynthesis, decaffeination, extraction, metabolism, physiological effects, plant breeding.

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Tea, Coffee, and Chocolate

Cited by 8 publications

References 66 publications

Verificación del método analítico de espectroscopía de absorción atómica con horno de grafito para la cuantificación de cadmio en almendra de cacao (Theobroma cacao).

Verificación del método analítico de espectroscopía de absorción atómica con horno de grafito para la cuantificación de cadmio en almendra de cacao (Theobroma cacao).

Assessment of the antioxidant properties of the most common coffee brews available in the local markets of the western region of Saudi Arabia

Caffeine. A critical review of contemporary scientific literature

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