Wet coffee processing waste as an alternative to produce extracts with antifungal activity: In vitro and in vivo valorization

Abstract

Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Callus induction and phytochemical profiling of Yucca carnerosana (Trel.) McKelvey obtained from in vitro cultures

“…Additionally, compounds 33, 34, 37, and 38 were assigned as metabolites of phenolic nature (caffeic acid and syringic acid and one of its derivatives) as reported previously (Cabañas-García et al, 2019;Chen et al, 2014;Iswaldi et al, 2013). For these compounds, antioxidant properties have been proposed (Alvarado-Ambriz et al, 2020;Cikman et al, 2015) and anti-inflammatory, anticancer, antidiabetic, neuroprotective, cardioprotective, and hepatoprotective effects (Srinivasulu et al, 2018). ).…”

Ethnopharmacological study of the genus Coffea and compounds of biological importance

“…In the in vivo assay using strawberries as substrate (0.4 and 2.0 mg/mL), the ethanolic extract inhibited the development of fungi in a similar way to carbendazim (methyl benzimidazole-2-yl carbamate), a systemic fungicide. Methanolic and ethanolic extracts from coffee residues are an alternative for fungal control in various crops, including coffee (Alvarado-Ambriz et al, 2020;Sangta et al, 2021). Trigonelline reduced the blood glucose levels in a rata model of diabetes mellitus and it also shown beneficial effects in rats displaying peripheral neuropathy.…”

Scientometric Overview of Coffee By-Products and Their Applications

“…Moreover, the extracts from CP have been included in one study as an anti-inflammatory compound in a food supplement [66]. These extracts have been proven to have antifungal activities against Ascomycota and Mucoromycota fungi due to the presence of chlorogenic acid and caffeine, which makes CP extracts attractive for food preservation [67]. Regarding the application of CH in food products, only one paper was found which reported the cultivation of the fruiting bodies from the edible Basidiomycota fungi P. ostreatus.…”