scholarly journals Inhibitory Activity of Chlorogenic Acids in Decaffeinated Green Coffee Beans against Porcine Pancreas Lipase and Effect of a Decaffeinated Green Coffee Bean Extract on an Emulsion of Olive Oil

2012 ◽  
Vol 76 (12) ◽  
pp. 2329-2331 ◽  
Author(s):  
Yusaku NARITA ◽  
Kazuya IWAI ◽  
Taiji FUKUNAGA ◽  
Osamu NAKAGIRI
Keyword(s):  
Inhibitory Activity ◽  
Coffee Bean ◽  
Green Coffee ◽  
Chlorogenic Acids ◽  
Porcine Pancreas ◽  
Green Coffee Beans ◽  
Porcine Pancreas Lipase ◽  
Coffee Beans ◽  
Green Coffee Bean Extract ◽  
Green Coffee Bean

scholarly journals Study on α-glucosidase enzyme inhibitory activity and DPPH free radical scavenging of green coffee bean extract (Coffea canephora)

2019 ◽  
Vol 35 (2) ◽  
Author(s):  
Dang Kim Thu ◽  
Vu Manh Hung ◽  
Nguyen Thi Trang ◽  
Bui Thanh Tung
Keyword(s):  
Free Radical ◽  
Inhibitory Activity ◽  
Radical Scavenging ◽  
Coffea Canephora ◽  
Coffee Bean ◽  
Green Coffee ◽  
Coffee Beans ◽  
Etoac Fraction ◽  
Treatment Of Diabetes ◽  
Green Coffee Bean Extract

Abstract: α-glucosidase enzyme is one of the important molecular targets in the treatment of diabetes. In addition, free radicals are the cause of insulin resistance, damage β- cell pancreatic, glucose uptake disorders and induced diabetes. In this study we evaluated the inhibitory effect of α-glucosidase enzyme and antioxidant effect by using DPPH free radical scavenging method of green coffee bean extract (Coffea canephora) and its fractions. Coffee beans were pulverized, extracted with ethanol 70% by sonications,  and fractionated with n-hexane, ethyl acetate (EtOAc) and n-butanol (n-BuOH) solvents. Our results showed that coffee bean extract has a strong α-glucosidase enzyme inhibitory activity, especially EtOAc fraction with an IC50 value of 2.21 ± 0.04 µg/mL. Furthermore, the coffee bean extract has an antioxidant effect by DPPH radical scavenging ability, and EtOAc fraction has the highest effect with an IC50 value of 25.69 ± 3.08 µg/ml. Our  results show that green coffee beans and EtOAc fraction have potential effect in preventing and supporting for the treatment of diabetes. Keywords Coffee; Coffea canephora; free radical; α-glucosidase; DPPH. References [1] Federation ID. IDF Diabetes Atlas 8th Edition (2017).[2] Wright Jr E, Scism‐Bacon J, Glass L. Oxidative stress in type 2 diabetes: the role of fasting and postprandial glycaemia. International journal of clinical practice 60(3) (2006) 308.[3] X. Chen. A review on coffee leaves: Phytochemicals, bioactivities and applications. Critical reviews in food science and nutrition 59(6) (2019) 1008.[4] Chu Y-F. Coffee: emerging health effects and disease prevention. John Wiley & Sons (2012).[5] N.T. Hai, D.K. Thu, B.T. Tung. Sarcandra glabra Extract Protects against Scopolamine Induced Cognitive Deficits by Modulating Neuroinflammation and the Cholinergic System. Current Enzyme Inhibition 14(3) (2018) 210.[6] B.T. Tung, D.K. Thu, P.T. Hai, N.T. Hai. Evaluation of α-glucosidase inhibitory activity of fractions from Punica granatum Linn fruits (in Vietnamese), Journal of Traditional Vietnamese Medicine and Pharmacy 5(18) (2018) 59.[7] S. Lenzen. The mechanisms of alloxan-and streptozotocin-induced diabetes. Diabetologia 51(2) (2008) 216.[8] K. Shapiro, W.C. Gong . Natural products used for diabetes. Journal of the American Pharmaceutical Association 42(2) (2002) 217.[9] O. Babova, A. Occhipinti, M.E. Maffei. Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin. Phytochemistry 123 (2016) 33.[10] A. Priftis, D. Stagos, K. Konstantinopoulos, C. Tsitsimpikou, D.A. Spandidos, A.M. Tsatsakis, et al. Comparison of antioxidant activity between green and roasted coffee beans using molecular methods. Molecular medicine reports 12(5) (2015) 7293.[11] N. Liang, D.D. Kitts. Antioxidant property of coffee components: assessment of methods that define mechanisms of action. Molecules 19(11) (2014) 19180.[12] Vieira TMFdS. Potential antioxidant of brazilian coffee from the region of Cerrado. Food Science and Technology 38(3) (2018) 447.[13] S.D. Kim. α-Glucosidase inhibitor isolated from coffee. J Microbiol Biotechnol 25(2) (2015) 174.[14] Y. Zheng, K. Liu, G. Jia, H. Li, L. Han, Y. Kimura Effect of hot-water extract of coffee seeds on postprandial blood glucose concentration in rats. (2007).    

Incidence of Toxigenic and Other Molds in Green Coffee Beans

1983 ◽  
Vol 46 (11) ◽  
pp. 969-973 ◽  
Author(s):  
PHILIP B. MISLIVEC ◽  
VERNEAL R. BRUCE ◽  
REGINA GIBSON
Keyword(s):  
South America ◽  
South American ◽  
Coffee Bean ◽  
Green Coffee ◽  
African Countries ◽  
Surface Disinfection ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Before And After ◽  
Green Coffee Bean

The mold flora of 944 green coffee bean samples from 31 coffee-producing countries was determined before and after surface disinfection with 5% NaOCl. Molds were detected on 99.1 % of 47,200 beans not surface-disinfected and in 47.9% of 47,200 disinfected beans. Although the percentage of differences in occurrence of mold before disinfection was minimal (93.4 to 100%) on a country-by-country basis, after disinfection the beans from Asiatic and African countries showed more internal invasion (80.5%) than those from Central and South America (49.4%). Aspergillus spp., which dominated the mold flora of 944 samples before and after disinfection, included the toxigenic A. ochraceus, A. flavus and A. versicolor as well as A. niger, A. tamarii, A. wentii and species of the A. glaucus group. The genus Penicillium, including the toxigenic P. cyclopium, P. citrinum and P. expansum, was detected regularly, although its occurrence was substantially lower than that of the aspergilli, especially after surface disinfection. The rare detection of Alternaria and Fusarium indicated that toxigenic species of these genera do not readily invade green coffee beans. A. flavus and A. tamarii were prevalent in Central and South American beans, whereas other aspergilli were prevalent in Asiatic and African beans. The penicillia were prevalent in Central and South American beans.

scholarly journals Green coffee bean seed and their role in antioxidant–A review

2020 ◽  
Vol 11 (1) ◽  
pp. 233-240 ◽  
Author(s):  
Bothiraj K V ◽  
Murugan ◽  
Vanitha V
Keyword(s):  
Antioxidant Activities ◽  
Coffee Bean ◽  
Green Coffee ◽  
Anticancer Activities ◽  
Caffeoylquinic Acids ◽  
Antitumor Property ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Phenolic Constituents ◽  
Green Coffee Bean

All around the world, Coffee place an important position in the beverages. It contains phenolic acid as well as polyphenols. It has the property of antioxidant; mood enhances mood, and also increases alertness, reduces weight, efficiency against hypertension, and antitumor property because of its polyphenols and phenolic constituents. Chlorogenic acids (CGA) are the main components found in the fraction of phenols from green coffee beans. CGA has several therapeutic properties, which include antioxidant activities and also has hepatoprotective, hypoglycemic, and antiviral properties.  Several essential compounds found in CGA in green coffee beans are caffeoylquinic acids, caffeoylquinic acids, feruloyl quinic acids, p-coumaroylquinic acids, and quinic acid. Therefore, this review highlighted the health benefits and anticancer activities of Green coffee bean.

scholarly journals The Effect of Various Processing Methods on Ease of Removal of More than Half the Silver Skin from Green Coffee Beans

1969 ◽  
Vol 43 (2) ◽  
pp. 128-131
Author(s):  
D. S. Boyce
Keyword(s):  
Coffee Bean ◽  
Green Coffee ◽  
Probability Level ◽  
Natural Fermentation ◽  
Green Coffee Beans ◽  
Rotary Drier ◽  
Coffee Beans ◽  
Significant Difference ◽  
Main Effects ◽  
Green Coffee Bean

It has been shown that the methods utilized to process coffee cherries to dry coffee parchment affect to a considerable extent the ease with which the silver skin may be removed from the green coffee bean subsequently. Natural fermentation is significantly more effective at the 0.01 probability level in producing a sample with an easily removable silver skin than mechanical demucilaging with the Hess machine. Artificial drying produces a sample from which the silver skin can be more easily removed than natural drying at the 0.05 probability level. Furthermore, there was significance at the 0.01 probability level when the interaction between the two main effects of drying and demucilaging were considered. In considering the interaction of the two main effects it was found that natural fermentation combined with artificial (rotary-drier) drying produced the most favorable results. It was significantly greater than any of the other three possible combinations at the 0.01-percent probability level and there was no significant difference between the latter three. This lack of significance may be attributed, in part, to possible negative interaction between the two main effects, that is, in certain combinations the two main effects may have the effect of causing the silver skin to adhere tenaciously to the bean.

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