An investigation into green coffee press cake as a renewable source of bioactive compounds

2019 ◽  
Vol 54 (4) ◽  
pp. 1187-1196 ◽  
Author(s):  
Érica Resende Oliveira ◽  
Rodrigo Fonseca da Silva ◽  
Paula Ribeiro Santos ◽  
Fabiana Queiroz
Keyword(s):  
Bioactive Compounds ◽  
Press Cake ◽  
Green Coffee ◽  
Renewable Source

scholarly journals Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press-Cake

2015 ◽  
Vol 38 (6) ◽  
pp. 422-430 ◽  
Author(s):  
Emre Bakkalbasi ◽  
Raciye Meral ◽  
Ismail S. Dogan
Keyword(s):  
Bioactive Compounds ◽  
Press Cake ◽  
Sensory Properties

scholarly journals Development and validation of chromatographic methods to quantify organic compounds in green coffee (Coffea arabica) beans

2020 ◽  
pp. 1275-1282
Author(s):  
Wilder Douglas Santiago ◽  
Alexandre Rezende Teixeira ◽  
Juliana de Andrade Santiago ◽  
Ana Cláudia Alencar Lopes ◽  
Rafaela Magalhães Brandão ◽  
...  
Keyword(s):  
Organic Acids ◽  
Chlorogenic Acid ◽  
Bioactive Compounds ◽  
Coffea Arabica ◽  
Limit Of Detection ◽  
Raw Material ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Validation Parameters

Coffee is one of the oldest and most consumed beverages. The raw material for obtaining a good quality coffee drink is the grain. Bioactive compounds and organic acids in coffee beans are reflections of a series of attributes that, together, confer to the coffee peculiar flavor and aroma. This study aimed to identify trigonelline, chlorogenic acid, caffeine and organic acids in green coffee beans, and to validate the chromatographic method using High-Performance Liquid Chromatography (HPLC). Coffea arabica green coffee beans were used in this experiment. Trigonelline, chlorogenic acid, caffeine, and organic acids were identified and quantified by HPLC. Selectivity, linearity, limit of detection, limit of quantification, precision, and accuracy were used to validate the methods. Three bioactive compounds (trigonelline, chlorogenic acid, and caffeine) and seven organic acids (oxalic, citric, malic, quinic, succinic, lactic, and acetic acids) were quantified in the samples. The mean values for trigonelline, chlorogenic acid (5-ACQ), and caffeine ranged from 1.28 to 1.66, 3.47 to 4.73 and 1.26 to 1.59 g 100g-1, respectively. The values of organic acids, as well as the phenolic compounds, agree with those reported by the literature for green coffee beans of C. arabica. The validation parameters allowed the method to be considered linear, exact, and precise. Therefore, it resulted in a method reliable for studies of the composition of food matrix or quality control of green coffee beans.

Green Coffee (Coffea arabica) and its Residual Biomass: Characterization for the Industrial Approach

2020 ◽  
Vol 16 (7) ◽  
pp. 1072-1087
Author(s):  
Érica R. Oliveira ◽  
Gabriel R. Carvalho ◽  
Paula R. Santos ◽  
Fabiana Queiroz
Keyword(s):  
Enzymatic Activity ◽  
Press Cake ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Green Coffee ◽  
Chlorogenic Acids ◽  
Green Coffee Beans ◽  
Pressing Process ◽  
Coffee Beans ◽  
Mechanical Pressing

Background: The increase in the production of green coffee oil by pressing has generated as a residue the press cake or biomass, whose characterization allows the evaluation of its potential as a source of extracts rich in nutrients and bioactive compounds. Objective: The objective of this study was to assess the green coffee beans quality and its relation to the by-product (biomass) obtained from the beans mechanical pressing to obtain oil (generated by the oil industry), making information available on the effect of the pressing process on the biomass characteristic. Methods: Soluble solids, bulk density, pH, acidity, nutritional value, sugar, wall components, enzymatic activity, caffeine, chlorogenic acids, tannins, and total phenolic content were carried out. Results: By comparing the composition of the green beans and biomass, it could be observed that many compounds (protein, fiber, ash) were not extracted by the mechanical pressing process, in which the oil is removed but with a very low yield (< 20%). There was a reduction in the enzymatic activity of PPO (21.16 U g-1), POD (3.18 U g-1), and PG (7.39 U); PME (17281.9 U g-1) showed an increase in its activity in the biomass; lipase activity was not statistically altered. The results indicated the potential of the biomass to obtain products based on caffeine (0.9%), chlorogenic acids (11.66 mg L-1), phenolic compounds (131.1 mg 100 g-1), and oil (6.27%). Conclusion: The green coffee beans biomass is still a rich source of nutrients that could be exploited by the industry.

Spent Coffee Grounds as a Renewable Source of Bioactive Compounds

2013 ◽  
Vol 7 (3) ◽  
pp. 420-428 ◽  
Author(s):  
F. Acevedo ◽  
M. Rubilar ◽  
E. Scheuermann ◽  
B. Cancino ◽  
E. Uquiche ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Spent Coffee Grounds ◽  
Renewable Source ◽  
Coffee Grounds

Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds

2018 ◽  
Vol 81 ◽  
pp. 172-184 ◽  
Author(s):  
Rocio Campos-Vega ◽  
Karen H. Nieto-Figueroa ◽  
B. Dave Oomah
Keyword(s):  
Bioactive Compounds ◽  
Theobroma Cacao ◽  
Renewable Source ◽  
Theobroma Cacao L

High pressure phase equilibrium of the crude green coffee oil – CO2 – ethanol system and the oil bioactive compounds

2018 ◽  
Vol 133 ◽  
pp. 49-57 ◽  
Author(s):  
Raphaela G. Bitencourt ◽  
Nilson J. Ferreira ◽  
Alessandra L. Oliveira ◽  
Fernando A. Cabral ◽  
Antonio J.A. Meirelles
Keyword(s):  
High Pressure ◽  
Phase Equilibrium ◽  
Bioactive Compounds ◽  
High Pressure Phase ◽  
Green Coffee ◽  
Coffee Oil ◽  
Ethanol System ◽  
Pressure Phase

scholarly journals Metabolite Profiling of Dioscorea (Yam) Leaves to Identify Bioactive Compounds Reveals Their Potential as Renewable Resources

Plants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1751
Author(s):  
Min-Ji Kim ◽  
Su-Young Son ◽  
Su-Gyeong Jeon ◽  
Jeong-Gu Kim ◽  
Choong-Hwan Lee
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Renewable Resources ◽  
Metabolite Profiling ◽  
Harvest Time ◽  
Leaf Extracts ◽  
Renewable Source ◽  
Negative Environmental Impact ◽  
June July ◽  
Orbitrap Ms

Yams (Dioscorea spp.) are cultivated and consumed as edible tubers, while their leaves are discarded as waste or burned with negative environmental impact. Herein, the metabolites of two yam species (Danma, DAN; Dunggeunma, DUN), harvested in June, July, and August, were profiled using GC-TOF-MS and UHPLC-LTQ-Orbitrap-MS/MS and the antioxidant activity of the extracts was evaluated to stimulate the utilization of yam leaves as a by-product. We observed that the relative levels of amino acids, organic acids, sugars, and saponins decreased linearly with prolonged harvest time, while fatty acid, phenanthrene, and flavonoid levels gradually increased. Furthermore, the leaf extracts obtained in August exhibited the highest antioxidant activity. To determine the antioxidant-contributing metabolites, OPLS-DA was performed for the leaf metabolites of DAN and DUN leaves harvested in August. Hydroxytyrosol-glucoside, apigenin-rhamnoside, and rutin were more abundant in DUN, while luteolin, phenanthrene derivatives, epicatechin, and kaempferide were relatively higher in DAN and their respective metabolites were positively correlated with the antioxidant activity. Moreover, secondary metabolites were more abundant in the leaves than in the roots, and consequently, the antioxidant activity of the former was also higher. Overall, the potential value of yam leaves as a renewable source of bioactive compounds is proposed.

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