Search

In order to provide guidance for the use of glyphosate pesticides in coffee cultivation, it is necessary to establish a detection method for analyzing glyphosate and aminomethyl phosphonic acid residues in green coffee. The green coffee powder was extracted by ultrasonic with water at room temperature, lipid-soluble components in the extracts were extracted with dichloromethane, and the supernatant were purified by PCX solid phase extraction. Derivatization reaction was happened between purified solution and 9-fluorenylmethyl chloroformate. Liquid chromatograhy-tandem mass spectrometry was used for analyzing derivative products of glyphosate and aminomethyl phosphonic acid at positive ion mode, and quantified by internal standard. The results of determination of glyphosate and aminomethyl phosphonic acid residues in green coffee by solid phase extraction-liquid chromatography tandem mass spectrometry showed that a good linear relationship was observed between glyphosate and aminomethyl phosphonic acid in the range of 2~100 ng/mL, and the average recoveries ranged from 81.8% to 97.5% at the spiked levels of 0.05, 0.10 and 0.20 mg/kg with the relative standard deviations of less than 9.1%, and the limits of quantification (LOQ) of glyphosate and aminomethyl phosphonic acid were 0.04 mg/kg. The method was applied to FAPAS(19377) proficiency testing with satisfactory results which Z score was-0.4. This method had good linear relations, accuracy and precision met the requirement of quantitative analysis, it was suitable for quantitative analysis of glyphosate and aminomethyl phosphonic acid residues in green coffee. [ABSTRACT FROM AUTHOR]

Objectives: Polycystic ovary syndrome (PCOS) is a common, heterogeneous clinical syndrome affecting women. Investigating oxidative stress in women is crucial, as it is linked to insulin resistance and endothelial dysfunction. Chlorogenic acid, a bioactive component found in green coffee, has numerous documented health benefits. This study aimed to assess the beneficial effects of green coffee consumption on paraoxonase-1 (PON-1) activity and malondialdehyde (MDA) levels in women with PCOS. Methods: This study was a double-blind randomized clinical trial that included 44 patients with PCOS. Participants were randomly assigned to either the intervention or control group. For 6 weeks, the intervention group (n=22) received 400 mg of green coffee supplements, while the control group (n=22) received 400 mg of a starch-based placebo. Anthropometric indices, dietary assessments, and physical activity levels were evaluated before and after the 6-week intervention period. Additionally, blood samples were collected for laboratory analysis. Results: Supplementation with green coffee increased PON-1 levels by 3.5 units, a significant finding (p=0.038). Additionally, the intake of green coffee supplements significantly reduced blood cholesterol levels by 18.8 units (p=0.013) and triglyceride levels by 6.1 units (p=0.053). However, no significant differences were observed in the levels of MDA, high-density lipoprotein, low-density lipoprotein, fasting blood sugar, insulin, or homeostatic model assessment of insulin resistance as a result of the intervention. Conclusion: Supplementation with green coffee alters PON-1 activity and cholesterol levels in women with PCOS. However, it has no significant impact on MDA levels or glycemic status. [ABSTRACT FROM AUTHOR]

Abstract Objectives Metabolic syndrome is a cluster of conditions that increases the risk of atherosclerotic cardiovascular diseases. The current study was a randomized, double blind, placebo-controlled study that aimed to determine the impact of green coffee (GC) in obese patients with metabolic syndrome through analysis of miRNA-155, miRNA-133a and the inflammatory biomarkers such as resistin, TNF-α, total sialic acid, homocysteine, high sensitivity C-reactive protein (hs-CRP), and the anti-inflammatory cytokine, adiponectin. Methods One hundred-sixty obese patients were randomly supplemented either with GC capsules (800 mg) or placebo daily for six months. Both groups were advised to take a balanced diet. Blood samples were collected at baseline and after six months of supplementation. Results GC supplementation for 6 months reduced BMI (p = 0.002), waist circumference (p = 0.038), blood glucose (p = 0.002), HbA1c% (p = 0.000), Insulin (p = 0.000), systolic blood pressure (p = 0.005), diastolic BP (p = 0.001) compared with placebo. GC significantly decreased total cholesterol (TC, p = 0.000), LDL-C (p = 0.001), triglycerides (TG, p = 0.002) and increased HDL-C (p = 0.008) compared with placebo group. In addition, GC significantly (p ≤ 0.005) reduced total sialic acid, homocysteine, resistin, TNF-α, hs-CRP and the oxidative stress marker malondialdehyde (MDA), but increased serum adiponectin (p = 0.000) compared to placebo group. There was a significant reduction in the gene expression of miR-133a (p = 0.000) in GC group as compared with baseline levels and with the control placebo group (p = 0.001) after 6 months. Conclusion GC administration modulated metabolic syndrome by decreasing BMI, high BP, blood glucose, dyslipidemia, miRNA-133a and inflammatory biomarkers that constitute risk factors for cardiovascular diseases. ClinicalTrials.gov registration No. is NCT05688917. Graphical Abstract

Metabolic syndrome (MetS) is a group of risk factors in the form of central obesity, insulin resistance, dyslipidemia, and hypertension, increasing oxidative stress. This pathological event leads to the development of cardiovascular disease, for instance, atherosclerosis. Besides modifiable risk factors, non-modifiable risk factors such as genetic factors also play a role in the formation of atherosclerosis in MetS conditions such as THOC5, AIF1, CNN1, and ACTA2. Recently, natural compound derivatives, such as epigallocatechin-3-gallate (EGCG), chlorogenic acid (CGA), and turmeric, have shown beneficial effects in MetS improvement. This study aimed to investigate the effect of green tea, green coffee, and turmeric extract on the expression of THOC5, AIF1, CNN1, and ACTA2 genes that contributed to atherosclerotic vasculopathy development in the MetS rat model. Twenty-five MetS rat models were grouped into 4 groups (n = 5): Standard control (SC), MetS (MetS), a combination of green tea, green coffee, and turmeric extract with treatment doses: 300/100/150 mg/BW(C1) and 400/200/250 mg/BW(C2) group. The THOC5, AIF1, CNN1, and ACTA2 expression were measured at the end of treatment periods. This study found that administering green tea, green coffee, and turmeric extract can lower the expression of THOC5, AIF1, CNN1, and ACTA2. The correlation test showed that there is a strong correlation between THOC5 and AIF1 gene expression, with positive value. In summary, the combined effects of green tea, green coffee, and curcumin extract show significant promise as a potential anti-atherosclerosis treatment by improve the THOC5 and AIF1, but not ACTA2 and CNN1 gene expression in the aortic tissue of metabolic syndrome model. [ABSTRACT FROM AUTHOR]

Metabolic syndrome (METS) consists of several independent risk factors for cardiovascular disease (CVD), one of which is vascular calcification (VC). Increased oxidative stress is essential in the pathogenesis of CVD in METS. One of the pathways involved in the pathogenesis of VC is the AKT pathway. Green tea and green coffee have many health benefits, including treating METS risk factors. Although several benefits of green tea and green coffee are known, there is not much information regarding the effects of these 2 extracts for treating heart disease, which is often found in METS sufferers. This research explores the benefits of green tea and green coffee extracts in preventing VC in METS through the AKT/MTOR mechanism. This research focuses on the mechanism of CVD in the AKT-mTOR, RUNX activity, and osteopontin (OPN) expression as one of the downstream pathogenesis of CVD in METS. The research was conducted on METS model rat treated with metformin and green tea with green coffee extracts. Male Sprague-Dawley rats were given a diet high in fat and sugar until they met METS for 4 months, then given treatment for 9 weeks. After 9 weeks, the rat had their aortas isolated for staining with specific antibodies to AKT1, MTOR, RUNX2, and serum OPN levels were measured using ELISA-sandwich methods. There was an increase in the expression of AKT1 and MTOR and a decrease in RUNX2 and OPN2, which was better than rat not treated with green tea and green coffee (p < 0.05). A significant reduction was found in the green tea and green coffee therapy group, which was better than when given metformin alone (p < 0.05). The results of this research showed that there is good potential for therapy using green tea and green coffee extracts to prevent VC in metabolic syndrome models. [ABSTRACT FROM AUTHOR]

The production and consumption of coffee generates large amounts of waste which, if released into the environment, could cause unacceptable pollution. The search for alternatives for the use of these waste materials, namely coffee silver skin (CSS) and spent coffee grounds (SCG), is of great importance from an environmental and economic point of view. In this context, the present study was conducted to evaluate the use of CSS and SCG as mineral sources in order to strengthen their status as novel foods, which is currently not recognised. With the aim of validating the content of metals and metalloids in CSS and SCG, a comparative study of green and roasted coffee was also conducted. The results of the HR-ICP-MS analyses showed that coffee and coffee by-products contain high levels of macro essential elements: K (2387–35 993 mg/kg), Mg (1263–5298 mg/kg) and Na (82.6–170 mg/kg). Among the essential trace elements, Fe predominated with amounts between 41.8 and 728 mg/kg. The essential elements in the ultra-trace range (Mo, Cr, Co and Se) are found in amounts between 0.02 and 2.42 mg/kg. The content of toxic elements (Pb, As, Cd and Sn) is in the range of 0.01–0.25 mg/kg, which is below the maximum levels set by the EU Commission for these elements in foodstuff. However, the levels of Rb, Ba, Sr, Ti and Al are high, and range from 2.33 to 764 mg/kg. Considering the high content of essential elements in CSSs that are useful for daily human needs, the potential use of CSS should be encouraged. On the other hand, in order to meet the requirements for the use of novel foods, monitoring of potentially toxic elements must be carried out. [ABSTRACT FROM AUTHOR]

Purpose: The aim of this study was to update the previously LCA study of the coffee production in Brazil in order to estimate environmental indicators, namely carbon footprint, water use, fossil resource depletion, etc. of coffee cultivation in the main regions of coffee production in Brazil, besides roasted coffee beans and ground roasted coffee. Methods: The scope was to evaluate the coffee production systems located at Minas Gerais and São Paulo States, which have different climatic conditions. The system boundaries considered the stages from raw material extraction until the farm gate (green coffee beans) and industry gate (roasted coffee beans and ground roasted coffee), i.e., a cradle-to-gate system. Farm-specific data were combined with agricultural production and industrial data to elaborate coffee production environmental indicators. The data were obtained from conventional and organic coffee producers for the crops 2017/18 and 2018/19. The functional unit adopted was 1 kg green coffee beans and 1 kg roasted coffee beans and ground roasted coffee. Results and discussion: A reduction of fertilizers and electricity consumption and an increase of diesel and limestone consumption were observed when the results of conventional coffee cultivation are compared with our previous study developed for the crops 2001/2002 and 2002/2003. Approximately 70% of the CO2 emissions was due to field emissions related to urea and limestone applications. Field emissions are also the major contributor for other seven impact categories evaluated. Climate change, including biogenic carbon and land use change, showed negative values for green coffee beans due to carbon fixation in the product. Fertilizer production was responsible for approx. 60% of fossil resource scarcity. Conclusions: For conventional coffee, the GWP100 was approx. 1.4 kg CO2-eq. kg−1 green coffee beans and 1.8 kg CO2-eq. kg−1 roasted coffee beans and ground roasted coffee. For organic coffee, the GWP100 was approx. 0.3 kg CO2-eq. kg−1 green coffee beans and 0.5 kg CO2-eq. kg−1 roasted coffee beans and ground roasted coffee. The use of water is also low, as the farms evaluated do not adopt the irrigation system at the coffee growing stage. Recommendations: Improvements should be concentrated on the agricultural stage of the coffee production chain since this is the stage with the greatest contribution to the environmental impact categories. Some examples that can contribute to reducing GHG emissions as well as other environmental impact categories are increasing productivity, lower input consumption (fertilizers, correctives, and fuels), and optimizing transport stages. [ABSTRACT FROM AUTHOR]

Copyright of Farmacia is the property of Societatea de Stiinte Farmaceutice Romania 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.)

This study aimed to obtain the optimum formula of effervescent granules of green coffee extract (EG-GCE) on its physical quality (flow speed, water content, and dissolving granule time test) and effectiveness as an antioxidant. The dried extract was obtained by percolation of green coffee with water and dried using a spray drier. The dry extract will be standardized for specific and non-specific. The dose of the dried extract of green coffee used in the granule effervescent was 250 mg pr sachet. EG-GCE was formulated using wet granulation method. Effervescent granules were tested for physical quality (organoleptic, pH, moisture content, flow properties, and dissolving effervescent granule time test) and effectiveness, consisting of antioxidant activity (IC50) with the DPPH method using the microplate reader. The optimum effervescent granule formula was obtained using the factorial design method. The factors used were citric acid monohydrate with a level of (-1) 8% and a level of (+1) 12%, and tartaric acid with a level of (-1) 16%and a level of (+1) 24%. The determination of the optimum formula (proportion of citric acid monohydrate and tartaric acid) was carried out by factorial design method using the following responses: moisture content, flow rate, and dissolving effervescent granule time test. Furthermore, the One Way Anova (Yate's Treatment) statistical method will analyze data from parametric experiments between batches and between formulas. If there is a significant difference in the statistical analysis between the formulas, then the test is continued using the Tukey post-hoc test method. The pH value of resulting EG-GCE products was within the range of 5.46-6.07, moisture content: 3.12-3.67%, flow rate: 25.78-28.53 g/s, angle of repose: 25.65-30.130, Hausner ratio: 1.14-1.22, Carr's index: 12.50–17.83%, dissolving effervescent granule time test: 1.00-1.33 min. This study demonstrated that citric acid monohydrate, tartaric acid, and their interaction affected the moisture content, flow rate, and effervescent time of EG-GCE. The proportion of citric acid monohydrate (9.94%) and tartaric acid (17.46%) was found to be the optimum formula of EG-GCE, with the following responses: moisture content 3.26%, flow rate 25.72 g/s, and dissolving effervescent granule time test 1.19 min. The optimum formula show strong antioxidant activity with IC50 free of radical scavenging 56.56 ± 0.97 µg/ml.

Copyright of Erciyes Akademi is the property of Erciyes Universitesi Sosyal Bilimler Dergisi 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.)

Obesity is the excess fat content in the body caused by the expansion of white adipose tissue. This condition begins with the differentiation of adipose tissue that is known to be controlled by 2 main transcription factors, such as Peroxisome Proliferator-Activated Receptor-γ (PPAR-γ) and CCAAT Enhancer-Binding Protein-α (C/EBP-α). Their activation and collaboration are critical for developing functioning adipocytes and preserving metabolic balance in adipose tissue. Research on the benefits of natural bioactive components that regulate adipogenesis has recently become an exciting focus. Foodstuffs reported to affect this condition positively include green coffee and green tea. The primary substance in green coffee is chlorogenic acid (CGA), meanwhile in green tea is epigallocatechin gallate (EGCG). Based on medical benefit potential, the present study evaluated the dose that produced the best effect on PPAR-γ and C/EBP-α expression between single and combined doses compared to undifferentiated adipocytes (3T3-L1). 3T3-L1 were cultured and divided into negative (NEG) and positive (DIF) groups. The DIF group is obtained by induction of differentiation, then divided into seventeen therapeutic doses. At the end of therapy, cells were fixed to measure the expression of PPAR-γ and C/EBP-α using the immunocytochemistry method. The DIF group produced the highest expression of PPAR-γ and C/EBP-α. Among the single-dose group, the lowest PPAR-γ was found in C320 and C/EBP-α in the T320 group. Meanwhile, the dose with the lowest PPAR-γ and C/EBP-α expression was found in the combination of green tea and coffee (TC) 160/80 (p-value = 0.00). The findings of this study showed that a combination of green tea and coffee extracts at doses of 160/80 has the potential for anti-obesity by suppressing the differentiation of 3T3-L1 into adipocytes by reducing the expression of PPAR-γ and C/EBP-α. [ABSTRACT FROM AUTHOR]

The aim of the present study was to estimate the antioxidant activity, total phenolic, caffeic acid and quercetin contents, along with color parameters and pH of green coffee, cinnamon clove and nutmeg powders using their ethanolic extracts of grape origin (EEGO). In addition, volatile compounds' analysis was done using solid phase dynamic extraction coupled to gas chromatography mass spectrometry (SPDE/GC–MS) to the raw powders. Results showed that the highest average antioxidant activity (59.62%), total phenolic content (1160.49 mg GAE/L), and caffeic acid content (1978.20 mg/L) had green coffee EEGO. The respective values for cinnamon clove EEGO were: 55.12%, 1120.24 mg GAE/L, and 634.66 mg/L, whereas those of nutmeg EEGO were: 57.24%,199.39 mg GAE/L, and 30.43 mg/L. Quercetin had the highest content in cinnamon clove (566.77 mg/L), followed by green coffee (141.75 mg/L), and nutmeg 18.24 (mg/L) EEGO, respectively. Color parameters and pH differed significantly (p < 0.05) among the studied EEGO. Volatile compounds (alcohols, aldehydes, esters, ketones, phenolic compounds, etc.) differed significantly (p < 0.05) among the studied powders. The present findings confirm that ethanol of grape origin can be used as an edible and eco-friendly solvent to extract the phytochemicals found in green coffee, cinnamon clove, and nutmeg powders (which also possess a characteristic aroma), providing additional knowledge, on the potential use of these extracts as natural food preservatives. Ongoing research will further approve this hypothesis. [ABSTRACT FROM AUTHOR]

Introduction: Oral squamous cell carcinoma (OSCC) is one of the most common malignancies of the head and neck, which attracts much attention because of its increasing incidence and poor outcome. Coffee is one of the most popular beverages that are globally consumed. It consists of several phytochemical constituents, such as polyphenols, caffeine, and chlorogenic acid (CGA). Those constituents account for the potential effects on several diseases, including cancer. It has been reported that coffee exerts significant cytotoxicity against OSCC via inhibition of epidermal growth factor receptor tyrosine kinase (EGFR-TK) and up-regulation of apoptotic proteins, such as caspase-3 and caspase-9. The current study aims to measure the concentration of caffeine and CGA in 3 different types of coffee extracts, unroasted green coffee (GC), medium-roasted coffee (MRC), and decaffeinated coffee. Material and methods: The cytotoxic effect against OSCC-25 cell lines was evaluated and correlated with the concentration of constituents in each extract. The mechanisms of cytotoxicity were also studied by assessing the effect of each extract on caspase-3 and caspase-9 levels, in addition to the inhibitory effect on EGFR-TK. Results: It was found that the caffeine concentration was higher in MRC than in GC because of the roasting process. However, the concentration of caspase-3 and -9 and the inhibitory effect on EGFR-TK were much higher in GC than MRC-treated cells because of the higher concentration of CGA. Conclusions: Decaffeinated coffee exerts lower cytotoxic effects because it was totally deprived of caffeine and CGA during the decaffeination process. [ABSTRACT FROM AUTHOR]

This paper presents a detailed analysis of the relation between physical characteristics and defects of green coffee beans and the sensory profile that influence the sensory notes of fragrance, aroma, flavor, and aftertaste of coffee. Machine learning models were used to identify the variables of importance and identify the ways in which these variables affect the sensory note of coffee, to determine which algorithm and its hyperparameters have greater precision in determining the sensory values of coffee such as floral, fruity, herbal, nutty, caramel, chocolate, spicy, resinous, pyrolytic, earthy, fermented, and phenolic. The result indicates the relationship and importance that exist between the physical variables, defects, and size of the green coffee bean, with respect to their respective sensory notes. The data of the proposed system demonstrate that by combining the scores of several experts, a precision can be achieved analogously to that obtained by cupping experts; therefore, the possibility of errors induced by human concerns such as fatigue or subjectivity is reduced. [ABSTRACT FROM AUTHOR]

The aim of this work is to discriminate between the volatile org9anic compound (VOC) characteristics of different qualities of green coffee beans (Coffea arabica) using two analysis approaches to classify the fresh product. High-quality coffee presented the highest values for positive attributes, the highest of which being fruity, herbal, and sweet. Low-quality samples showed negative attributes related to roasted, smoky, and abnormal fermentation. Alcohols and aromatic compounds were most abundant in the high-quality samples, while carboxylic acids, pyrazines, and pyridines were most abundant in the samples of low quality. The VOCs with positive attributes were phenylethyl alcohol, nonanal and 2-methyl-propanoic acid, and octyl ester, while those with negative attributes were pyridine, octanoic acid, and dimethyl sulfide. The aroma quality of fresh coffee beans was also discriminated using E-nose instruments. The PLS-DA model obtained from the E-nose data was able to classify the different qualities of green coffee beans and explained 96.9% of the total variance. A PLS chemometric approach was evaluated for quantifying the fruity aroma of the green coffee beans, obtaining an R P 2 of 0.88. Thus, it can be concluded that the E-nose represents an accurate, inexpensive, and non-destructive device for discriminating between different coffee qualities during processing. [ABSTRACT FROM AUTHOR]

Introduction: Green coffee affects lipid profile due to its hypolipidemic bioactive compounds. Green coffee along with resistance training are considered as two possible factors for improving lipid profile. This study aimed to investigate the simultaneous effect of resistance training and green coffee on lipid profile and blood glucose in overweight and obese naval officers. Methods: In this quasi-experimental study, 48 overweight and obese men were randomly assigned to four Resistance Training (R-Ex), Green Coffee (GC), Resistance Training + Green Coffee (R-Ex+GC), and Control (Con) groups. The training was performed in four sessions a week for eight weeks. An amount of 400 mg of green coffee was consumed per day for eight weeks. Results: The results showed a significant decrease in LDL, TG, and TC in the R-Ex group compared with the GC group. Also, the levels of TG and TC in the R-Ex+GC group had a significant decrease compared with the GC group. Conclusion: According to the results of this research, both types of intervention, GC supplementation and R-Ex alone can be effective in improving lipid profile and blood glucose in overweight and obese naval officers. In addition, the results of this study indicated that consuming GC and R-Ex at the same time can have more beneficial effects on improving lipid profile in overweight and obese men. In general, performing resistance exercises along with the use of herbal supplements such as GC has beneficial effects on lipid metabolism. [ABSTRACT FROM AUTHOR]

The production of green coffee oil by mechanical pressing of green coffee beans has been precluded by low extraction yields, which generates a protein-rich byproduct (cake) containing variable amounts of lipids. Subsequent utilization of the cake requires the removal of the residual cake oil by solvent extraction. An eco-friendly extraction strategy, using water, enzymes, and mechanical treatments, was evaluated to concurrently extract lipids and proteins from green coffee flour, without the use of harsh solvents. Among the enzymatic treatments evaluated, the use of 0.5% alkaline protease led to higher protein (62.2%) and oil (47.7%) extractability in a shorter time (30 min). This enzymatic treatment was optimized with respect to solids-to-liquid ratio (SLR) (1:17.5-1:7) and concentration of enzyme (0.1-0.9% w/w). Although optimum extraction conditions (1:17.5 SLR and 0.1% enzyme) achieved high protein (70%) and oil (48%) extractability and reduced enzyme use by 80%, a higher water usage was required. Therefore, a two-stage countercurrent extraction was developed to reduce water usage in the process. The countercurrent extraction strategy not only reduced the amount of water used in the process by 60% but promoted higher protein (72%) and oil (58%) extractability, compared with the single-stage process (62.2 and 47.7%, respectively).

The microwave‐assisted extraction of the main phenolic component of green coffee beans, chlorogenic acid (CGA), was carried out employing deep eutectic solvents based on choline chloride and five different hydrogen bond donors (HBD) in a 1:2 ratio. The best performance for the extraction process of CGA was reached by the mixtures of choline chloride/ethylene glycol and choline chloride/urea. To understand the various interactions between the phenolic compound and the two most efficient deep eutectic solvents, computational calculations were carried out at the density functional theory (DFT) level, as well as Atoms in Molecules (AIM) and Non‐Covalent Interactions (NCIs) analyses. In that way, a variety of hydrogen bond types were found in every structure. Nevertheless, the CGA does not disrupt the hydrogen bond network established between ChCl and the HBD. Among the strongest interactions are those hydrogen bonds between the quinic acid moiety and the ethylene glycol or the urea. In addition, the thermochemistry of the formation of the two main deep eutectic solvents and their corresponding complexes with CGA was calculated, where the formation of urea‐based structures was slightly more effective by ~3 kcal/mol. [ABSTRACT FROM AUTHOR]

Copyright of Revista Espacios is the property of Talleres de Impresos Oma 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.)

The present study aims to both identify and quantify trans‐sinapoylquinic acid (SiQA) regioisomers in green coffee by combined UHPLC‐ESI‐QqTOF‐MS/MS and UHPLC‐ESI‐QqQ‐MS/MS methods. Among the various mono‐acyl chlorogenic acids found in green coffee, SiQA regioisomers are the least studied despite having been indicated as unique phytochemical markers of Coffea canephora (known as Robusta). The lack of commercially available authentic standards has been bypassed by resorting to the advantages offered by high‐resolution LC–MS as far as the identification is concerned. SiQA regioisomers have been identified in several samples of Robusta and Coffea arabica (known as Arabica) commercial lots from different geographical origin and, for the first time, in different samples of coffee wild species (Coffea liberica and Coffea pseudozanguebariae). Quantification (total SiQA ranging from 3 to 5 mg/100 g) let to reconsider these chlorogenic acids as unique phytochemical markers of Robusta being present in the same quantity and distribution in C. liberica as well. Gardeniae Fructus samples (fruits of Gardenia jasminoides) have additionally been characterized as this matrix is recognized as one of the few naturally occurring SiQA sources. The SiQA regioisomer content (total SiQA about 80 mg/100 mg) fully supports the proposal to use this matrix as a surrogate standard for further studies. [ABSTRACT FROM AUTHOR]

This study establishes an analytical method for simultaneous determination of 19 Succinate dehydrogenase inhibitor fungicides pesticide residues in Green coffee by QuEChERS-Liquid chromatography tandem mass spectrometry. The Green coffee powder samples were extracted with acetonitrile by Homogenizer, the supernatant were purified by Magnesium sulfate anhydrous、PSA and C18, liquid chromatograhy - tandem mass spectrometry were used for analyzing 19 Succinate dehydrogenase inhibitor fungicides pesticide residues at positive ion mode. The results showed that the calibration curves of 19 targets showed good linearity with correlation coefficients of above 0.995 0 in the range of 1~100 ng/mL, the recoveries of 19 pesticides were 79.6%~109.4% and the relative standard deviations(RSD, n=6) were in the range of 1.4%~9.7% at spiked levels of 0.01、0.05 and 0.1 mg/kg. Limit of quantitation (LOQ) of all the tested pesticides were 0.51~4.60 μg/kg. This method has good linear relations, excellent stable and sensitive, accuracy and precision meet the requirement of quantitative analysis, it is suitable for quantitative analysis of 19 Succinate dehydrogenase inhibitor fungicides pesticide residues in Green coffee.

Context: Dysregulation of glucose metabolism in metabolic syndrome (METS) is allegedly due to the disruption of insulin as the main pathway in cellular metabolism. Green tea and green coffee are known to have potential benefit in METS therapy. Aims: To evaluate the effect of therapy using decaffeinated green tea-green coffee extract as metformin’s add-on in the risk factors of METS and its effect on the cardiac insulin-gene-related pathway, such as IRS1, PI3Kr1, and GLUT4. Methods: METS model rats were divided into five groups. The rats’ level of body weight (BW), fasting blood glucose (FBG), triglycerides (TG), high-density lipoprotein (HDL), insulin (INS), and homeostatic model assessment for insulin resistance (HOMA-IR) were measured periodically. After nine weeks of treatment, the rats were euthanized, and the heart was isolated for measurement of IRS1, PI3Kr1, and GLUT4 gene expression by reverse-transcriptase polymerase chain reaction. Results: This study found that there was a decrease in BW, FBG, TG and an increase in HDL in METS model rats given therapy with metformin and green tea-green coffee extract (COMB) (p

Background: Insulin resistance has been independently associated with cardiac diseases. Free fatty acids are recently known to induce cardiac insulin resistance due to low-grade inflammation. Therefore, the improvement of free fatty acid levels can also improve cardiac insulin resistance. This study investigated the combination of green tea and decaffeinated-light roasted green coffee extract in the improvement of free fatty acid-induced cardiac insulin resistance by improving the adiponectin/FAS pathways. Methods: This study used 25 males Sprague-Dawley rats induced by a high-fat high sucrose diet and injection of low dose streptozotocin to make a metabolic syndrome (MS) rat model and standard chow as healthy control rats. The MS rats were treated with green tea (200 mg/ b. w.), decaffeinated-light roasted green coffee (300 mg/ b. w.), and the combination of both extracts in 9 weeks. Experimental groups in this study were divided into 5 groups: 1) MS (HFHS diet + STZ) group, 2) NC (normal chow) group, 3) GT (green tea extract) group, 4) GC (decaffeinated-light roasted green coffee extract), 5) CM (combination of both extracts) group. Adiponectin and HOMA-IR level was analysed using ELISA, and the gene expression of Adipo-R1, FAS, PI3K, PDK1, Akt, GLUT4 was measured by RT-PCR. Results: The combination of green tea and decaffeinated-light roasted green coffee showed synergistic effects in improving FFA levels. The adiponectin/FAS pathways was attenuated in the CM group. Moreover, the combination also showed improvement in cardiac insulin resistance markers such as IRS1/2, PI3K, PDK1, Akt, and GLUT4. Conclusions: The combination of green tea and decaffeinated-light roasted green coffee extract improved cardiac insulin resistance better than green tea and green coffee extract administration alone by reducing free fatty acids levels through adiponectin/FAS pathways modulation.

Background/objectivesStudies have reported the health benefits of green coffee extract (GCE) in experimental models. In the current study, we aimed to determine whether supplementation with GCE improves glycemic indices, inflammation, and oxidative stress in patients with type 2 diabetes (T2D).Methods and study designThis randomized, double-blind, placebo-controlled trial included 44 patients (26 male and 18 female) with T2D and overweight/obesity. After blocked randomization, patients received either capsules containing 400 mg GCE twice per day (n = 22) or a placebo (n = 22) and were followed for 10 weeks. In this study, glycemic indices, lipid profiles, anthropometric examinations, blood pressure, high-sensitivity C-reactive protein (hs-CRP), and malondialdehyde (MDA) were measured twice; at baseline and at the end of the study.ResultsAfter 10 weeks of supplementation, GCE supplementation significantly reduced body weight (p = 0.04) and body mass index (BMI) (p = 0.03) compared to the placebo. The intention-to-treat (ITT) analysis indicated patients in the GCE group had a lower fasting blood glucose (FBG) concentration compared to the placebo group; however, this decreasing was marginally significant (8.48 ± 8.41 vs. 1.70 ± 5.82 mg/dL, p = 0.05). There was no significant difference in insulin levels and HOMA-IR between the groups. At the end of the study, significant changes in systolic blood pressure (SBP) (p = 0.01), triglyceride (TG) level (p = 0.02), high-density lipoprotein (HDL) (p = 0.001), and TG-to-HDL ratio (p = 0.001) were found between the intervention and placebo groups. Our trial indicated GCE supplementation had no effect on diastolic blood pressure (DBP), low-density lipoprotein (LDL), or total cholesterol. During the supplementation period, the hs-CRP level significantly decreased in the GCE group compared to the placebo group (p = 0.02). No significant changes were observed in the MDA level between the two groups at the end of the study (p = 0.54).ConclusionOur findings showed beneficial effects of GCE on SBP, TG, hs-CRP, and HDL levels in patients with T2D and overweight/obesity over a 10-week period of supplementation.Clinical trial registration:https://en.irct.ir/trial/48549, identifier [IRCT20090203001640N18].

In this study, the effect of chlorogenic acid obtained as an antioxidant from Green Coffee Extract (GCE) on the shelf life of Hazelnut Paste (HP) was investigated at 4, 25, and 40 °C for 3 months. The analysis of variance showed that the effect of AR (Additive Ratio) × T (Temperature) × t (Storage Time) interaction on Peroxide Number (PV), tocopherols, and phenolics (TPC) of GCE-HP mixtures was found to be significant (P < 0.05). ARxt factor on Hunter L*, a*, and b* color values, DPPH-radical scavenging activity and antioxidant activity (AA), Txt factor on oleic/linoleic acid ratio (O/L), and ARxT and ARxt interactions on free fatty acid were more effective (P < 0.05). Regression equations of O/L, PV, AA, and TPC can be used to calculate the shelf life of HP due to high R2 values (87.14–94.46%). In addition, according to the O/L regression equation, the shelf life of the HP control samples was 28 days at 22 °C, increased to 60 days at 0.5%-GCE and 90 days at 25.68 °C at 0.75%-GCE (R2 = 87.14%, P < 0.001). GCE (0.5–0.75%) was a promising antioxidant in increasing the shelf life of HP. [ABSTRACT FROM AUTHOR]

BACKGROUND: This study aimed to establish the elemental profiling and origin combined with the genetic asset of coffee samples collected from major coffee‐producing countries. A total of 76 samples were analysed for 41 elements using inductively coupled plasma‐optical emission spectroscopy (ICP‐OES), inductively coupled plasma‐mass spectrometry (ICP‐MS), and inductively coupled plasma‐triple quadrupole mass spectrometry (ICP‐MS/MS). The mineral composition of the silver skin detachment during the roasting process was also evaluated to verify the loss of minerals during roasting, differences in composition with beans, and between species. RESULTS: Application of linear discriminant analysis provided models with an accuracy of 93.3% for continents, 97.8% for countries of cultivation, and 100% for species. Discrimination between Arabica, Canephora coffee, and Eugenoides, and different varieties of Arabica species were identified in both models with calcium (Ca), barium (Ba), cadmium (Cd), rubidium (Rb), and strontium (Sr) as significant discriminant elements. Rb, Sr, sulphur (S), and thulium (Tm) were significant discriminant elements in both models for geographical distinction at different scales. Most of the elements had significantly higher values in silver skin than those in roasted coffee at different magnitudes, with exceptions of P and Rb. CONCLUSION: In summary, determination of mineral elements, processed by multivariate statistical analysis, was demonstrated to be discriminant for different coffee species. Linear discriminant analysis of the elemental analysis of samples from the seven major producing countries provided a reliable prediction model. Elemental analysis of major and minor elements is relatively easy and can be used together with other traceability systems and sensory evaluations to authenticate the origin of roasted coffee, different species, and varieties. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of African Journal of Biological Sciences is the property of African Journal of Biological Sciences 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.)

Coffee quality is generally evaluated through cupping, a technique based on sensory perceptions. Trained cuppers assign scores to ten quality attributes on a scale of 1 to 10. Exposure of coffee to moisture and/or oxygen during storage and/or transportation can affect the sensory evaluation and reduce the price received by farmers. This paper has two objectives. First, it estimates the effect of sensory scores and water activity on coffee price and its price differential from the market price. Second, it explores coffee sensory scores sensitivity to storage duration and water activity under two methods of application of the Purdue Improved Crop Storage (PICS) bags - the standard three layers PICS bag (PICS-3L) and the two layers PICS bag (PICS-2L). Data were collected for ten months from an experiment conducted in Manizales, Colombia. Results suggest, on average, that an additional point in the score of flavor or body increases the price of coffee by at least 66 COP/kg (0.015 USD/kg). If coffee has an additional point in aftertaste or uniformity from what is expected from other coffees of the same origin, then its price differential is reduced by at least 8 COP/kg (0.002 USD/kg). Using a PICS-3L bag instead of a PICS-2L bag does not affect the coffee price or sensory scores, but it reduces the price differential by approximately 18 COP/kg (0.004 USD/kg). On the other hand, water activity reduces coffee price but not its price differential. Storage time affects coffee sensory scores in some attributes, which may impact the coffee bean price.

Coffee is a product whose quality and price are associated with its geographical, genetic and processing origin; therefore, the development of analytical techniques to authenticate the above mentioned is important to avoid adulteration. The objective of this study was to compare conventional analytical methods with NIR technology for the authentication of roasted and ground coffee samples from different producing regions in Mexico (origins) and different varieties. A second objective was to determine, under the same processing conditions, if roasting times can be differentiated by using this technology. A total of 120 samples of roasted and ground commercial coffee were obtained from the states of Chiapas, Oaxaca, Tabasco and Veracruz in Mexico, 30 locally available samples per state. Samples from Veracruz included three different varieties, grown on the same farm and processed under the same conditions. One of these varieties was selected to evaluate the chemical composition of samples roasted at 185 °C using four different roasting times (15, 17, 19 and 21 min). Samples from different producing regions showed significant differences (P

The aim of this work is to discriminate between the volatile org9anic compound (VOC) characteristics of different qualities of green coffee beans (Coffea arabica) using two analysis approaches to classify the fresh product. High-quality coffee presented the highest values for positive attributes, the highest of which being fruity, herbal, and sweet. Low-quality samples showed negative attributes related to roasted, smoky, and abnormal fermentation. Alcohols and aromatic compounds were most abundant in the high-quality samples, while carboxylic acids, pyrazines, and pyridines were most abundant in the samples of low quality. The VOCs with positive attributes were phenylethyl alcohol, nonanal and 2-methyl-propanoic acid, and octyl ester, while those with negative attributes were pyridine, octanoic acid, and dimethyl sulfide. The aroma quality of fresh coffee beans was also discriminated using E-nose instruments. The PLS-DA model obtained from the E-nose data was able to classify the different qualities of green coffee beans and explained 96.9% of the total variance. A PLS chemometric approach was evaluated for quantifying the fruity aroma of the green coffee beans, obtaining an RP2 of 0.88. Thus, it can be concluded that the E-nose represents an accurate, inexpensive, and non-destructive device for discriminating between different coffee qualities during processing.

The potential of antioxidants in preventing several diseases has attracted great attention in recent years. Indeed, these products are part of a multi-billion industry. However, there is a lack of scientific information about safety, quality, doses, and changes over time. In the present work, a simple multisample methodology based on chemiluminiscent imaging to determine chlorogenic acid (CHLA) in green coffee samples has been proposed. The multi-chemiluminiscent response was obtained after a luminol-persulfate reaction at pH 10.8 in a multiplate followed by image capture with a charge-coupled device (CCD) camera as a readout system. The chemiluminiscent image was used as an analytical response by measuring the luminescent intensity at 0 °C with the CCD camera. Under the optimal conditions, the detection limit was 20 µM and precision was also adequate with RSD < 12%. The accuracy of the proposed system was evaluated by studying the matrix effect, using a standard addition method. Recoveries of chlorogenic acid ranged from 93–94%. The use of the CCD camera demonstrated advantages such as analysis by image inspection, portability, and easy-handling which is of particular relevance in the application for quality control in industries. Furthermore, multisample analysis was allowed by one single image saving time, energy, and cost. The proposed methodology is a promising sustainable analytical tool for quality control to ensure green coffee safety through dosage control and proper labelling preventing potential frauds. [ABSTRACT FROM AUTHOR]

In order to offer a viable destination for green coffee beans classified as non-beverage type, this work aimed to extract and characterize the fixed oil from these beans and perform a preliminary evaluation of its functionality as a pharmaceutical ingredient. The extraction yield obtained was 3.70 ± 1.29% (w/w). The oil present in its composition high levels of fatty acids with emulsifying and emollient properties, palmitic acid (47.76%) and linoleic acid (32.98%); and compounds with antioxidant functional properties, tocopherols (788.71 ± 56.08 mg/kg) and phenolic compounds (3312.40 ± 14.62 mg/kg). This oil showed antioxidant activity against the free radical 2,2-diphenyl-1-picryl hydrazil at all tested concentrations, reaching 50% inhibition at the concentration of 0.59 mg/ml and 90% at 0.96 mg/ml. The preliminary evaluation of the physical stability of the creams showed that, when incorporated into formulations, this oil has the potential to be used as a substitute for the synthetic ingredients liquid petrolatum, decyl oleate, and butylated hydroxytoluene. [ABSTRACT FROM AUTHOR]

Caffeine content is a crucial attribute of coffee. Its concentration and thus maximum cups of Coffea arabica from Africa, Asia, Central America, and South America from different altitudes of growing areas, altitude, and process using different post-harvest processing (dry, wet, and pulped natural). Our results suggest that geographical origin might affect the alkaloid concentration in C. arabica. The caffeine concentration pattern in green samples was as follows: Central America > South America > Asia > Africa. Altitude affected the concentrations, lowlands > midlands > highlands, however, not significantly. Given caffeine is thermostable, the medium roasting process did not affect the concentration of caffeine directly, but a small increase was observed. Scientific opinion on the safety of habitual caffeine consumption of up to 400 mg per day does not raise safety concerns for non-pregnant adults. A cup (7 g coffee in 120 mL of water) was used for recalculation. Results suggest that mostly highlands and midlands coffee from Africa reached levels of caffeine that might be consumed in more than 5.5 cups a day. [ABSTRACT FROM AUTHOR]

Choosing a suitable method of green coffee beans processing is one of the first steps that can significantly affect the final product. Thus, the objective of this study was to evaluate how the processing method affects the selected observed parameters (dry matter, water activity, pH, hardness, color). The postharvest processing of coffee cherries involves natural dry, semi-washed, or wet processing. On-farm postharvest coffee processing is essential for ensuring high quality of coffee cup and constitutes a chain of interlinked phases mainly aimed at removing the cherries' mucilage and drying the beans to a low moisture content of 10 to 12% (mass/mass). The coffee samples were of American origin Coffea arabica. A total of 12 samples from multiple regions were used. Samples of Coffea arabica were collected into three groups natural (dry), pulped natural (semi-washed), and wet processing (fully washed). The processing results, to some extent, influence the values of the monitored parameters. The highest dry matter value was indicated in dry processing, and the highest value of water activity was in wet processing. The average value of pH was 5.74. Natural processing showed the most significant differences between individual groups concerning color processing. On the other hand, wet and dry processing showed very similar colors. Values of hardness were in range 86549.05 - 100674.90 g. The final quality of the green coffee beans is thus dependent on the different agricultural, and farm practices applied, which depend on the coffee plant cultivar, geography, weather conditions, and available infrastructure. [ABSTRACT FROM AUTHOR]

Authentication of coffee is highly required. This study aimed to understand the relative abundance of volatiles of green coffee harvested during two years. Using volatiles (GC-MS) and Linear Discriminant Analysis, we focused on the geographical origin identification. We analyzed samples of green Coffea arabica from Africa, Central America, and South America, harvested in 2018 and the same samples harvested in 2019. A total of 215 different volatiles were detected. Based on their chemical structure and the functional chemical group, they were divided into categories: furan derivates, aldehydes, ketones, alcohols, organic acids, hydrocarbons (alkanes, alkenes, alkynes, aromatic hydrocarbons), terpenoids, heterocyclic compounds, nitriles, amines. Green Arabica contained mostly organic acids and esters, aldehydes, hydrocarbons, and alcohols. We observed significant differences in aromatic hydrocarbons and furan derivates by comparing the volatiles profiles of African coffee beans collected in 2018 and 2019. The profile of Central American samples (both years) was homogenous; thus, no significant differences were observed. The aroma profile of South American coffees had significant differences in aromatic hydrocarbons and alkanes (p-value < 0.05). Rao’s approximation and Bartlett’s test proved a significant difference between 3 continents by applying LDA. More than 94% of the variability between Africa, Central, and South America coffees harvested in 2018 was explained by organic acids and esters, alkenes, aldehydes, and ketones. By adding samples from 2019, LDA calculations reduced input parameters to aldehydes and ketones, organic acids and esters, alkenes, terpenoids, and aldehydes. These appear to be useful for geographical authentication regardless of the year of harvesting. [ABSTRACT FROM AUTHOR]

In order to offer a viable destination for green coffee beans classified as non-beverage type, this work aimed to extract and characterize the fixed oil from these beans and perform a preliminary evaluation of its functionality as a pharmaceutical ingredient. The extraction yield obtained was 3.70 ± 1.29% (w/w). The oil present in its composition high levels of fatty acids with emulsifying and emollient properties, palmitic acid (47.76%) and linoleic acid (32.98%); and compounds with antioxidant functional properties, tocopherols (788.71 ± 56.08 mg/kg) and phenolic compounds (3312.40 ± 14.62 mg/kg). This oil showed antioxidant activity against the free radical 2,2-diphenyl-1-picryl hydrazil at all tested concentrations, reaching 50% inhibition at the concentration of 0.59 mg/ml and 90% at 0.96 mg/ml. The preliminary evaluation of the physical stability of the creams showed that, when incorporated into formulations, this oil has the potential to be used as a substitute for the synthetic ingredients liquid petrolatum, decyl oleate, and butylated hydroxytoluene.

Background/aim The interest in herbal products has increased in the last years because of their limited adverse effects. The aim of this study was to evaluate the remineralization effect of green coffee on demineralized enamel in comparison with green tea. Materials and methods A total of 42 crowns of primary molars were divided equally into buccal and lingual segments (84 totals). Each specimen was embedded into an acrylic block and then immersed in Red Bull for 4 h. The specimens were divided into two groups according to the type of remineralizing solution used: group 1 using green tea and group 2 using green coffee. In each group, the buccal halves were subjected to microhardness test, whereas the lingual halves were subjected to scanning electron microscopy and energy-dispersive radiograph analysis examinations. Results The results of scanning electron microscopy revealed a demineralization effect after immersion into Red Bull, which decreased after immersion into both remineralizing solutions of green tea and coffee. The energy-dispersive radiograph analysis showed a decrease in calcium and phosphorous weight% after demineralization, which is increased after remineralization with both solutions. The microhardness test revealed a decrease in surface hardness after demineralization, which increased after the remineralization process. Moreover, in comparing the two remineralizing solutions, the remineralization effect of green coffee was statistically higher than that of green tea. Conclusion Green coffee has an efficient remineralizing effect than green tea, which was superior in treatment of initial caries.

Background and objectives: Obesity has become a global health issue, more precisely, a pandemic throughout the present world due to its high prevalence in the recent era. Increased risk of morbidity and mortality in obese patients can be attributed to its association with the development of different life-threatening conditions. Plants are considered one of the most important sources of bioactive molecules which are used against a wide range of health disorders. This systematic review explores the efficacy as well as the safety profile of commonly used medicinal plants in the management of obesity that may help people to maintain a healthy weight. Methods: This review is based on comprehensive literature searches from PubMed, Science Direct, Scopus, and Google Scholar databases using the keywords- “plants in obesity”, “plants used in weight reduction” or keywords that are similar to those. Medicinal plants which have been clinically proven for their anti-obesity effect have only been selected for this study and attempts to investigate beneficial effects and adverse effects along with their mechanism of action have also been taken in this review. Results: A significant reduction of weight in both human and other animals are exhibited by the extracts of Phaseolus vulgaris, green coffee, Yerba Mate, green tea, Gynostemma pentaphyllum, and the combination of Cissus quadrangularis/Irvingia gabonensis. All of those plant extracts seemed to work on different physiological pathways and none of those extracts showed any notable adverse effects in human or animal models. Conclusion: Our review suggests that the discussed medicinal plants are effective in reducing the weight of obese patients without causing notable adverse reactions. Although further study is necessary to confirm their exact molecular mechanism and safety in human use.

This study was aimed to understand and analyze the variability of volatile compounds in green and roasted coffee. We observed the influence and change in the profile of volatiles in samples roasted on medium roasting level, originating from different growing areas. We analyzed 9 samples, which we differentiated into three groups: Africa (Burundi, Uganda, Rwanda), Central America (Guatemala, Costa Rica, Honduras), South America (Colombia, Brazil, Bolivia). Volatiles were analyzed using GC-MS. Approximately 350 volatile compounds have been identified in green coffee. The main compounds identified in coffee samples included furan derivatives, aldehydes, alcohols, organic acids and their esters, hydrocarbons (alkanes, alkenes, alkynes, and aromatic hydrocarbons), terpenoids, heterocyclic compounds, ketones, amines, alkynes, and nitriles. Content of volatiles was expressed as concentration (%). The results show that the roasting process significantly affects the presence and concentration of volatiles, given the formation of new volatile compounds and degradation of several occurred. In our research, aldehydes, alcohols, organic acids and esters, alkanes, terpenoids, alkenes, nitriles, aromatic hydrocarbons decreased due to the roasting process. Nevertheless, only in Central America samples, aromatic hydrocarbons increase due to roasting. Furan derivates, heterocyclic compounds, ketones, amine, alkynes increased due to the roasting process. However, only in South America samples, alkynes decreased due to roasting. However, alkynes in Central America samples remained unchanged due to the roasting. [ABSTRACT FROM AUTHOR]

Green coffee (Coffee arabica and Coffee robusta) is one of the most commonly traded goods globally. Their beans are enriched with polyphenols and numerous health benefits are associated with their consumption. The main aim of this work was to develop a new and fast analytical HPLC-MS/MS method to simultaneously determine six flavonoid polyphenolic compounds (quercetin, rutin, isorhamnetin, quercetin-3-glucouronide, hyperoside, and quercitrin) in 22 green coffee samples from six different geographical origins (Ethiopia, Brazil, Guatemala, Nicaragua, India and Colombia). In addition, by adjusting pH, temperature, solvent type, and extraction duration, several extraction methods such as acidic and alkaline hydrolysis, and extraction without hydrolysis were evaluated. The optimal extraction procedure in terms of recovery percentages (78.67–94.09%)was acidic hydrolysis at pH 2, extraction temperature of 60 °C, extraction solvent of 70% ethanol, and extraction duration of 1.5 h. Hyperoside (878–75 μg/kg) was the most abundant compound followed by quercitrin (408–38 μg/kg), quercetin (300–36 μg/kg), rutin (238–21 μg/kg), and quercetin-3-glucouronide (225–7 μg/kg), while isorhamnetin (34–3 μg/kg) showed the lowest amount. Overall, green coffee beans are rich in flavonoid polyphenolic compounds and could be used as part of a healthy diet. [ABSTRACT FROM AUTHOR]

Gas chromatography/mass spectrometry (GC/MS) is a long-standing technique for the analysis of volatile organic compounds (VOCs). When coupled with the Ion Analytics software, GC/MS provides unmatched selectivity in the analysis of complex mixtures and it reduces the reliance on high-resolution chromatography to obtain clean mass spectra. Here, we present an application of spectral deconvolution, with mass spectral subtraction, to identify a wide array of VOCs in green and roasted coffees. Automated sequential, two-dimensional GC-GC/MS of a roasted coffee sample produced the retention index and spectrum of 750 compounds. These initial analytes served as targets for subsequent coffee analysis by GC/MS. The workflow resulted in the quantitation of 511 compounds detected in two different green and roasted coffees. Of these, over 100 compounds serve as candidate differentiators of coffee quality, AAA vs. AA, as designated by the Coopedota cooperative in Costa Rica. Of these, 72 compounds survive the roasting process and can be used to discriminate green coffee quality after roasting. [ABSTRACT FROM AUTHOR]

Lipid components in green coffee were clarified to provide essential data support for green coffee processing. The types, components, and relative contents of lipids in green coffee were first analyzed by ultra-performance liquid chromatography–time-of-flight tandem mass spectrometry (UPLC-TOF-MS/MS). The results showed that the main fatty acids in green coffee were linoleic acid (43.39%), palmitic acid (36.57%), oleic acid (8.22%), and stearic acid (7.37%). Proportionally, the ratio of saturated fatty acids/unsaturated fatty acids/polyunsaturated fatty acids was close to 5.5:1:5.2. A total of 214 lipids were identified, including 15 sterols, 39 sphingosines, 12 free fatty acids, 127 glycerides, and 21 phospholipids. The main components of sterols, sphingosines, free fatty acids, glycerides, and phospholipids were acylhexosyl sitosterol, ceramide esterified omega-hydroxy fatty acid sphingosine, linoleic acid, and triglyceride, respectively. UPLC-TOF-MS/MS furnished high-quality and accurate information on TOF MS and TOF MS/MS spectra, providing a reliable analytical technology platform for analyzing lipid components in green coffee. [ABSTRACT FROM AUTHOR]

Background & Aims: Obesity and being overweight is one of the major public health challenges all around the world. The prevalence of being overweight has been increasing over the past decade and it is estimated that more than 2 million people are overweight now. Obesity is associated with an increased risk of some chronic diseases like diabetes, cardiovascular diseases, and cancers. Several different approaches like exercise training have already been introduced to combat obesity and overweight. According to previous studies, comprehensive approaches including training exercises, dietary supplements, and medications could provide the best outcome. Metabolic resistance training has been shown as a promising approach to weight loss with higher efficacy compared with other types of exercise training. Moreover, such effects have also been reported for Chlorogenic Acid (CGA). In the current study, we aimed to compare the simultaneous effects of 8 weeks of MRT and CGA on weight loss and lipid profile of overweight women. Methods: We performed an open-label randomized clinical trial on 40 women with overweight. Study participants were women with body mass index (BMI) between 25 to 28 who were physically active over the past 6 months before the study. We used a balanced block randomization method for case assignment. The study participants were randomly assigned to either the intervention group or a control group. The intervention given to the study participants was a combination of MRT and CGA supplements. Each MRT training session was 45 minutes including 10 minutes of warm-up, 30 minutes of MRT, and 5 minutes of cool-down. They also received CGA supplements as a form of green coffee extract (400 mg per day). We collected data on age, weight, height, BMI, medical history, and volume of physical activity for each participant. Data on lipid profiles including HDL, LDL, total cholesterol, and triglyceride were also collected for each participant at baseline using blood samples. Study participants were asked not to have vigorous exercise two in the last two days leading to blood sampling. Blood sampling was performed from the participant’s right-hand vein at 8 AM and all study participants were fasting in the last 12 hours. The same procedures were also repeated after 8 weeks of intervention. We provided and mean and standard deviation for each continuous variable. The mean comparison between intervention and control groups was performed using an independent t-test. Withing group variability of lipid profile was investigated using paired t-test. We also used a multiple linear regression model to assess the effect of CGA+MRT intervention on the lipid profile of overweight women adjusted for possible confounders. All statistical analysis was performed using Stata 17.0 software and P-values <0.05 were considered significant. Results: We compared baseline characteristics and observed no statistically significant difference between the intervention and control groups regarding age, weight, and BMI. Lipid profile at baseline was also compared between these groups and there was no statistically significant difference (P >0.05). The average BMI change in the control group was 0.4 kg/m2, while it was 0.7 kg/m2 in the intervention group. We also observed a significant decrease in HDL, TC, and TG in the intervention group over the study period (P <0.05). However, no significant change was observed in the control groups regarding the investigated outcomes (P >0.05). The linear regression model showed that after adjustment for the potential confounders the average BMI reduction in the control group was 0.6 kg/m2 higher in the intervention group than the control group and the observed association was statistically significant (P <0.05). We also observed that MRT and CGA intervention has led to more reduction in HDL level on average (Regression coefficient= -8.9, 95% CI= -10.9, -7.0). The effect of the intervention on TG and TC was also statistically significant and the intervention significantly reduced the level of TG and TC in comparison to the control group (P <0.05). Conclusion: The present study was conducted to investigate the effect of eight weeks of metabolic resistance training and CGA supplement extracted from coffee beans on the body weight and lipid profile of overweight women. We showed that MRT and CGA supplementation could lead reduce body weight and body mass index in the intervention group. The observed difference compared to the control group was also statistically significant. We also observed a significant effect of the intervention on the level of HDL, TG, and TC. According to our data level of HDL, TG, and TC in the intervention group reduced over the study period and the observed difference was statistically significant compared to the control group. We showed that simultaneous CGA and MRT could reduce body weight and body mass index in overweight women. Such findings were supported by many previous researches. Haghighi et al. showed in a study that participating in eight weeks of aerobic exercise and consuming green tea supplements significantly reduced body weight and body mass index. These findings were similarly repeated in the study of Kanha et al. and they showed that consuming CGA for eight weeks leads to weight loss in mice with a high-fat diet and also improves lipolysis pathways. In a systematic review study by Gerji et al., it was shown that the consumption of CGA supplements and coffee extract can lead to weight loss in overweight and obese people. According to previous studies, participating in MRT courses could effectively increase energy consumption and consequently increase fat burning which leads to weight loss. We also observed that MRT and CGA modified the lipid profile of overweight women. According to our findings, women in the intervention group had a lower level of HDL, TG, and TC after 8 weeks of MRT training and CGA supplementation. Their results were consistent with previous studies. Ghasemi et al, in line with the findings of the present study, showed that participating in metabolic resistance exercises with CGA supplementation leads to positive regulation of the lipid profile of overweight people. Animal studies also showed that MRT training and CGA supplementation could significantly reduce the level of TG, TC, and HDL in rats. Several mechanisms including the effect of CGA on LDL receptors and inhibition of mass absorption were introduced to justify these findings. According to our findings, MRT and CGA supplementation could lead to weight loss and reduced BMI in overweight women with a significant positive change in their lipid profile. [ABSTRACT FROM AUTHOR]