The effect of organic farming on total phenols, total flavonoids, brown compounds and antioxidant activity of spent coffee grounds from Mexico

Ozuna, César; Mulík, Stanislav; Valdez-Rodríguez, Berenice; Abraham-Juárez, Ma. del Rosario; Fernández-López, Claudia Lorena

doi:10.1080/01448765.2019.1704876

Cited by 12 publications

(11 citation statements)

References 26 publications

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“…The organic coffee contained similar concentrations of total flavonoids as the conventional coffee. Contrary results were reported by some researchers [3,4]. In their experiments, organic coffee contained more total flavonoids than conventional coffee.…”

Section: Resultscontrasting

confidence: 72%

“…In the case of organic coffee, Indonesia (0.50 MT), Ethiopia (0.35 MT), and Mexico (0.12 MT) produced the most raw green coffee [1]. The quality of coffee is determined by many factors, such as the type of production (organic or conventional), plantation localization, and agrotechnical conditions [2,3]. The next steps in production that affect coffee quality are roasting and brewing times.…”

Section: Introductionmentioning

confidence: 99%

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The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

Górecki

Hallmann

2020

Antioxidants

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Coffee is one of the most popular beverages in the world. The high production and health properties of coffee make it one of the best among daily drinks. Coffee is wrongly identified as only a stimulant because of its caffeine content. On the other hand, coffee is one of the best sources of other bioactive compounds, such as flavonoids and phenolic acids. Organic coffee is produced without artificial fertilizers and pesticides. Not only the high quality of beans but also roasting and brewing times guarantee the best taste and quality of coffee beverages. The aim of the present experiment was to determine the best level of roasting and brewing time for organic and conventional coffee. The experiment was carried out with Peru coffee beans from organic and conventional farms. The contents of caffeine and bioactive compounds were measured in different roasted and brewed coffee drinks. The obtained results showed that the conventional coffee contained significantly more caffeine, total flavonoids, and quercetin derivatives than the organic coffee. On the other hand, the organic coffee was characterized by a higher level of almost all bioactive compounds. The best level of roasting was determined to be medium, and the optimal brewing time was 3 minutes.

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Section: Resultscontrasting

confidence: 72%

Section: Introductionmentioning

confidence: 99%

The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

Górecki

Hallmann

2020

Antioxidants

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“…Getachew et al [23] reported ABTS •+ IC 50 values of 1830 µg•mL −1 for SCG extracts obtained by subcritical water extraction. The superior DPPH and ABTS •+ radical scavenging potential of SCG has been recognized by various researchers [12,[24][25][26], which has been attributed to the presence of chlorogenic acids as the main phenolic compounds in SCG. In addition, the presence of caffeine and melanoidins also contributes to the antioxidant activity in RC and SCG [27].…”

Section: Extraction Yield Total Phenolic Content and Antiradical Scav...mentioning

confidence: 99%

“…However, coffee roasting and other processes can change the profile of the bioactive compounds and, therefore, can affect its bioactivity or physiological effects [48,49]. In this regard, few studies have been focused on extracts from SCG, and analysis of the compound profile in SCG has indicated a high content of melanoidins, chlorogenic acids, caffeic acid and, at a lesser concentration, caffeine [25,50]. Ramalakshmi et al [51] reported a remarkable effect of reducing cell viability in P388 cancer cells treated with SCG extracts, compared with other coffee samples.…”

Section: Analysis Of In Vitro Antiproliferative Activity Morphologica...mentioning

confidence: 99%

Antibacterial, Antiradical and Antiproliferative Potential of Green, Roasted, and Spent Coffee Extracts

et al. 2022

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The phytochemical compositions of green coffee beans (GB), roasted coffee (RC), and the solid residue known as spent coffee grounds (SCG) have been associated with beneficial physiological effects. The objective of this study was to analyze the total phenolic compounds, antiradical scavenging ability, antibacterial activity, and antiproliferative activity on cancer cells of aqueous and ethanolic extracts of GB, RC, and SCG samples. The total phenolic content was quantified by Folin–Ciocalteu assay, while the antiradical activity was evaluated by ABTS●+ and DPPH radical assays, antibacterial activity was determined using the microtiter broth dilution method, and antiproliferative activity was evaluated by MTT assay in lung carcinoma cells (A549) and cervical cancer cells (C33A); furthermore, apoptosis and cell cycle arrest were evaluated by flow cytometry. Ethanolic extracts of RC and SCG showed the highest content of total phenols. The SCG ethanolic extract exhibited the lowest inhibitory capacity 50 (IC50) values for free radicals. The SCG extracts also had the lowest MIC values in bacteria. In antiproliferative assays, SCG extracts exhibited a significant decrease in viability in both cell lines, as well as increased apoptotic cells and promoted cell cycle arrest. The higher content of total phenols and antiradical activity of SCG ethanolic extracts was related to their antiproliferative activity in cancer cells, as well as their antibacterial activity against clinical isolates; therefore, the utilization of SCG adds value to an abundant and inexpensive residue.

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“…Sayangnya, tidak ditemukan artikel mengenai pengelolaan tanaman kopi secara organik yang berpengaruh langsung terhadap hama PBKo, dan sebagian besar hanya terkait dengan kualitas dan kuantitas tanaman kopi. Namun, secara tidak langsung senyawa bioaktif yang terkandung di dalam buah kopi, seperti senyawa fenol dan flavonoid dipengaruhi oleh pengelolaan tanaman, dan pengelolaan tanaman kopi secara organik kandungan senyawa bioaktif dan aktivitas antioksidannya, DPPH (2,2-diphenyl-1-picryhydrazyl) dan ABTS )2,2'-azino-bis-3-ethylbenzthiazoline 6sulphonic-acid) lebih banyak konsentrasinya dibandingkan secara konvensional (Ozuna et al, 2020). Dan kandungan bioaktif pada buah kopi dapat memengaruhi perilaku dan metabolisme serangga hama PBKo.…”

Section: Teknologi Kultur Teknisunclassified

Innovation Development of Coffee Berry Borrer (Hypothenemus hampei Ferr.) Pest Control Technology and Their Effectiveness

Rasiska

2022

CROPSAVER

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The Coffee Berry Borer (CBB) (Hypothenemus hampei Ferrari)(Coleoptera:Curculionidae:Scolytinae) is a major pest of coffee plants. It caused damage to coffee berries and economic losses for farmers. Various technologies have been carried out to control CBB, including cultural biological, chemical, and sanitation. However, of the technology control of CBB, only a few literature that discussed the effectiveness and efficiency, both socially, economically and their impact on the environment. Thus, this paper aimed to: 1) review research CBB control technology based on characteristics; and 2) assessing the effectiveness and efficiency of the technology in controlling CBB based on compatibility, applicability, availability, safety, sustainability, affordability and economic. This study was conducted using a systematic review of the literature from the search engine Science.direct, Google.scholar, which was identified from 1996 to 2020. The search resulted showed that there were 59 articles related to CBB control technology and were divided into several types, namely 22 articles that discuss technology in cultural, 31 articles that discuss biological control, 5 articles that discuss technology chemically, and 1 articles that discusses orchard sanitation technology. CBB control technologies that are considered to have compatibility, safety, sustainability, affordability and economic are cultural, biological control and sanitation. However, if it is related to applicability and availability, cultural and sanitation can be the main choice. Many studies on biological technology showing advantages compared to other technologies, thus, biological control technology as a preventive and monitoring effort is still being developed. One of them is developing biological technology with a landscape approach.

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The effect of organic farming on total phenols, total flavonoids, brown compounds and antioxidant activity of spent coffee grounds from Mexico

Cited by 12 publications

References 26 publications

The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

Antibacterial, Antiradical and Antiproliferative Potential of Green, Roasted, and Spent Coffee Extracts

Innovation Development of Coffee Berry Borrer (Hypothenemus hampei Ferr.) Pest Control Technology and Their Effectiveness

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