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Copyright of Indonesian Journal of Agricultural Sciences / Jurnal Ilmu Pertanian Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: This current work presents a meta‐analysis to determine coffee bean specifications [types (Arabica and Robusta), roasting degree (light, medium and dark), roasting condition (time and temperature) and geographical origins by countries (Brazil, India and Thailand)] with the highest antioxidant activity. A total of 12 articles and 189 data points were employed for meta‐analysis of subgroups. The results showed that the Arabica coffee bean was reported to have the highest antioxidant activity as assessed by ferric reducing antioxidant power (FRAP) and 2,2‐azinobis‐3 ethyl benzothiazoline‐6‐sulfonic acid (ABTS). In addition, the light roasting degree of coffee beans produced the highest antioxidant activity as assessed by FRAP and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH). Roasting degree is a better parameter to obtain coffee beans with higher antioxidant activity compared to roasting conditions. Coffee from Brazil and India was found to have higher antioxidant activity compared with coffee from Thailand. This study concludes that Arabica coffee beans from Brazil or India with a light roasting degree are expected to have high antioxidant activity. [ABSTRACT FROM AUTHOR]

The objective of this study was to separate and identify the bioactive compounds in the Robusta coffee brew. The coffee brew showed significant potential for antioxidant, anti-α-glucosidase, and antiglycation activities, as well as effectiveness in managing type 2 diabetes mellitus (T2DM). Indonesian Lampung Robusta coffee beans were roasted at the first crack level, followed by grinding and brewing. The bioactive compounds of the coffee brew were separated and isolated using the bioassay-guided approach. The isolated compounds were further identified using NMR and LC-MS. The highly bioactive compounds in the coffee brew were highly polar and present in large amounts. Furthermore, the three major compounds with the most potent bioactivities were identified as 5-O-caffeoylquinic acid (5-CQA), 4-O-caffeoylquinic acid (4-CQA), and 3-O-caffeoylquinic acid (3-CQA). This study also demonstrated that caffeine had little influence on the abovementioned bioactivities. These results are important for the isolation of bioactive compounds in coffee brew for further applications of coffee-based functional foods to overcome T2DM. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan is the property of Bogor Agricultural University, Department of Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sargassum brown seaweed is reported to exhibit several biological activities which promote human health, such as anticancer, antimicrobial, antidiabetic, anti-inflammatory, and antioxidant activity. This study aimed to investigate the anti-inflammatory and antioxidant activity of crude lipid extracts of Sargassum ilicifolium obtained from four different coastal areas in Indonesia, namely Awur Bay–Jepara (AB), Pari Island–Seribu Islands (PI), Sayang Heulang Beach–Garut (SHB), and Ujung Genteng Beach–Sukabumi (UGB). Results showed that treatment of RAW 264.7 macrophage cells with UGB and AB crude lipid extracts (12.5–50 µg/mL) significantly suppressed the nitric oxide production after lipopolysaccharide stimulation, both in pre-incubated and co-incubated cell culture model. The anti-inflammatory effect was most marked in the pre-incubated cell culture model. Both two crude lipid extracts showed 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and high ferric reducing antioxidant power, which were amounted to 36.93–37.87 µmol Trolox equivalent/g lipid extract and 681.58–969.81 µmol FeSO4/g lipid extract, respectively. From this study, we can conclude that crude lipid extract of tropical S. ilicifolium can be further developed as a source of anti-inflammatory and antioxidant agent. [ABSTRACT FROM AUTHOR]

Sargassum is recognized both empirically and scientifically as a potential anti-inflammatory agent. Inflammation is an important response in the body that helps to overcome various challenges to body homeostasis such as microbial infections, tissue stress, and certain injuries. Excessive and uncontrolled inflammatory conditions can affect the pathogenesis of various diseases. This review aims to explore the potential of Sargassum's anti-inflammatory activity, not only in crude extracts but also in sulfated polysaccharides and purified compounds. The tropical region has a promising availability of Sargassum biomass because its climate allows for the optimal growth of seaweed throughout the year. This is important for its commercial utilization as functional ingredients for both food and non-food applications. To the best of our knowledge, studies related to Sargassum's anti-inflammatory activity are still dominated by subtropical species. Studies on tropical Sargassum are mainly focused on the polysaccharides group, though there are some other potentially bioactive compounds such as polyphenols, terpenoids, fucoxanthin, fatty acids and their derivatives, typical polar lipids, and other groups. Information on the modulation mechanism of Sargassum's bioactive compounds on the inflammatory response is also discussed here, but specific mechanisms related to the interaction between bioactive compounds and targets in cells still need to be further studied. [ABSTRACT FROM AUTHOR]

Alternative Ready-to-use therapeutic food (RUTF) could be developed using locally available protein sources. This study aimed to formulate RUTF comparable with standard specifications and suitable for Indonesia. Milk, legumes, or fish were added to provide the formulas with minimum protein content of 10% from total energy. Samples were analysed for sensory acceptance and nutritional compositions. Milk-based RUTF was the most preferred, and the Fish-based RUTF was the least-preferred formula. All RUTFs had slightly higher energy contents with lysine as a limiting amino acid. The addition of vitamin and mineral premix is recommended due to the tendency of lower vitamin and mineral contents below the specifications. [ABSTRACT FROM AUTHOR]

The mechanism underlying the improvement in hepatic function by liver hydrolysate (LH) after ethanol-induced hepatic injury is unclear. Therefore, we investigated the effects of LH administration on chronic ethanol-induced hepatic injury in normal rats and the mechanism underlying the improvement of its symptoms by LH. LH attenuated liver damage and reduced oxidative stress after chronic ethanol-induced hepatic injury in normal rats. LH treatment reduced hepatic injury biomarkers of plasma aspartate aminotransferase (AST) and alanine aminotransferase (ALT). LH treatment also decreased levels of 8-hydroxy-deoxyguanosine (8-OHdG) as oxidative stress marker. LH may prove beneficial to prevent the liver damage of chronic ethanol, at least in part, by alleviating oxidative stress.

Sargassum is recognized both empirically and scientifically as a potential anti-inflammatory agent. Inflammation is an important response in the body that helps to overcome various challenges to body homeostasis such as microbial infections, tissue stress, and certain injuries. Excessive and uncontrolled inflammatory conditions can affect the pathogenesis of various diseases. This review aims to explore the potential of Sargassum 's anti-inflammatory activity, not only in crude extracts but also in sulfated polysaccharides and purified compounds. The tropical region has a promising availability of Sargassum biomass because its climate allows for the optimal growth of seaweed throughout the year. This is important for its commercial utilization as functional ingredients for both food and non-food applications. To the best of our knowledge, studies related to Sargassum 's anti-inflammatory activity are still dominated by subtropical species. Studies on tropical Sargassum are mainly focused on the polysaccharides group, though there are some other potentially bioactive compounds such as polyphenols, terpenoids, fucoxanthin, fatty acids and their derivatives, typical polar lipids, and other groups. Information on the modulation mechanism of Sargassum 's bioactive compounds on the inflammatory response is also discussed here, but specific mechanisms related to the interaction between bioactive compounds and targets in cells still need to be further studied.

Indonesian Lampung Robusta coffee green beans were roasted at eight roasting levels (green bean, early yellow, brown, 1st crack done, very light, light, medium, and dark), followed by grinding and brewing. The physical properties of ground coffee and chemical properties of brewed coffee were analyzed. The resulting data were mapped in order to investigate the critical roasting level. It was observed that major alterations for physicochemical properties of coffee happened after "first crack" roasting level (when water activity (Aw) of bean decreased from 0.22 to 0.15). This cracking is defined as popping sound of the bean during roasting. Continuous formation of melanoidins under low Aw (< 0.15) was followed by slow degradation of chlorogenic acid (5-CQA) and total phenolic compounds. Caffeine was stable during roasting, while antioxidant activity slightly decreased. The "first crack" was determined to be the critical roasting level to produce roasted coffee beans containing high concentrations of phenolics., Competing Interests: Compliance with ethical standardsThe authors whose names are listed above state that they have no conflict in terms of either financial interest or non-financial interest.