scholarly journals The effect of coffee beans roasting on its chemical composition

10.5219/1062 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 344-350 ◽  
Author(s):  
Pavel Diviš ◽  
Jaromír Pořízka ◽  
Jakub Kříkala
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Formic Acid ◽  
Chlorogenic Acid ◽  
Total Phenolic ◽  
Coffee Beans ◽  
Aroma Characteristics ◽  
Phenolic Substances ◽  
Almost All ◽  
Coffee Cultivation

Drinking coffee has become part of our everyday culture. Coffee cultivation is devoted to over 50 countries in the world, located between latitudes 25 degrees North and 30 degrees South. Almost all of the world's coffee production is provided by two varieties, called ‘Arabica’ and ‘Robusta’ whereas the share of Arabica is 70% of the world's coffee harvest. Green (raw) coffee can not be used to prepare coffee beverages, coffee beans must first be roasted. Roasting coffee and reaching a certain degree of coffee roasting determine its flavor and aroma characteristics. In the present study the fate of sucrose, chlorogenic acid, acetic acid, formic acid, lactic acid, caffeic acid, total phenolic compounds and 5-hydroxymethylfurfural was studied in coffee (Brazil Cerrado Dulce, 100% Arabica) roasted in two ways (Medium roast and Full city roast). It has been found that almost all sucrose has been degraded (96 – 98%) in both roasting ways. During Medium roast 65% of chlorogenic acid contained in green coffee was degraded while during Full city roast it was 85%. During both Medium and Full city roasting, the formation of acetic acid but especially formic and lactic acid was recorded. The highest concentration of organic acids was recorded at Full City roasting at medium roasting times (3.3 mg.g-1 d.w. acetic acid, 1.79 mg.g-1 d.w. formic  acid, 0.65 mg.g-1d.w. lactic acid). The amount of phenolic substances also increased during roasting up to 16.7 mg.g-1 d.w. of gallic acid equivalent. Highest concentrations of 5-hydroxymethylfurfural were measured at medium roasting times at both Medium (0.357 mg.g-1 d.w.) and French city (0.597 mg.g-1 d.w.) roasting temperatures. At the end of roasting, the 5-hydroxymethylfurfural concentration in coffee were 0.237 mg.g-1 d.w. (Medium roast) and 0.095 mg.g-1 d.w. (Full city roast).

scholarly journals Reactive Extraction of Lactic Acid, Formic Acid and Acetic Acid from Aqueous Solutions with Tri-n-octylamine/1-Octanol/n-Undecane

2019 ◽  
Vol 3 (2) ◽  
pp. 43 ◽  
Author(s):  
Nuttakul Mungma ◽  
Marlene Kienberger ◽  
Matthäus Siebenhofer
Keyword(s):  
Mass Transfer ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Formic Acid ◽  
Fermentation Broth ◽  
Lactic Acid Production ◽  
Mass Action ◽  
Reactive Extraction ◽  
Technical Application ◽  
Pka Value

The present work develops the basics for the isolation of lactic acid, acetic acid and formic acid from a single as well as a mixed feed stream, as is present, for example, in fermentation broth for lactic acid production. Modelling of the phase equilibria data is performed using the law of mass action and shows that the acids are extracted according to their pka value, where formic acid is preferably extracted in comparison to lactic and acetic acid. Back-extraction was performed by 1 M NaHCO3 solution and shows the same tendency regarding the pka value. Based on lactic acid, the solvent phase composition, consisting of tri-n-octylamine/1-octanol/n-undecane, was optimized in terms of the distribution coefficient. The data clearly indicate that, compared to physical extraction, mass transfer can be massively enhanced by reactive extraction. With increasing tri-n-octylamine and 1-octanol concentration, the equilibrium constant increases. However, even when mass transfer increases, tri-n-octylamine concentrations above 40 wt%, lead to third phase formation, which needs to be prevented for technical application. The presented data are the basis for the transfer to liquid membrane permeation, which enables the handling of emulsion tending systems.

Differentiation of Actinomyces propionicus from Actinomyces israelii and Actinomyces naeslundii by gas chromatography

1968 ◽  
Vol 14 (7) ◽  
pp. 749-753 ◽  
Author(s):  
Yu-Ying F. Li ◽  
Lucille K. Georg
Keyword(s):  
Gas Chromatography ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Liquid Chromatography ◽  
Formic Acid ◽  
The Other ◽  
Gas Liquid Chromatography ◽  
Actinomyces Naeslundii ◽  
Actinomyces Species ◽  
End Products

Gas–liquid chromatography (g.l.c.) was used for the analysis of certain metabolic end products of Actinomyces propionicus, as an aid in the separation of this organism from the morphologically similar Actinomyces species, A. israelii and A. naeslundii. Profiles of the chromatograms for the major volatile acids of five strains of A. propionicus studied were found to be distinct from those of four strains of A. israelii and four strains of A. naeslundii. The ratio of propionic acid to acetic acid was approximately 50 times as great for A. propionicus as for the other Actinomyces species. Formic acid was present in significant amounts in both A. israelii and A. naeslundii, but was present only in trace amounts in A. propionicus.Two major nonvolatile acids, lactic and succinic, were identified for the A. israelii and A. naeslundii strains. One of the A. propionicus strains also showed both acids in significant amounts; however, the other four strains of A. propionicus showed succinic acid in large amounts, but only trace amounts of lactic acid.

Separation of Acetic Acid, Formic Acid, Succinic Acid, and Lactic Acid Using Adsorbent Resin

2012 ◽  
Vol 57 (8) ◽  
pp. 2102-2108 ◽  
Author(s):  
Hee-Geun Nam ◽  
Geon-Woo Lim ◽  
Sungyong Mun
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Formic Acid ◽  
Succinic Acid ◽  
Adsorbent Resin

scholarly journals Bioactive Building Blocks and Potential Pharmacological Perspectives of Green Coffee: A Review

2021 ◽  
pp. 78-93
Author(s):  
Namrata Kundu ◽  
Gaurav Pant
Keyword(s):  
Chlorogenic Acid ◽  
Functional Food ◽  
Human Population ◽  
Building Blocks ◽  
Biologically Active ◽  
Pharmacological Effects ◽  
Coffee Beans ◽  
Excessive Consumption ◽  
Almost All ◽  
Multiple Health

Coffee is known to be one of the popular beverages today on the globe. Due to its easy availability and preparation, it is consumed by the population of almost all countries. This wonder crop was discovered in the 6th century in Ethiopia. Since then, people have also used various brewing methods to extract hundreds of the bioactive compounds present in these aromatic seeds. No doubt, excessive consumption of the same can be harmful too. As a functional food, coffee is known to have multiple health benefits. Coffee beans contain vitamins, minerals, caffeine, chlorogenic acid, and various other biologically active ingredients. This review briefly describes the major biologically active compounds present in these seeds – caffeine, trigonelline, diterpenes, and chlorogenic acid (CGA). It also aims to describe various bioactive activities such as antioxidant, antiproliferative, antibacterial, antiviral, etc., against variable hallmarks. Thus, explaining different pharmacological effects for the welfare of the human population.

scholarly journals Changes of the chlorogenic acid, caffeine, gama-aminobutyric acid (GABA) and antioxdant activities during germination of coffee bean (Coffea arabica)

2018 ◽  
pp. 675 ◽  
Author(s):  
Yeokyeong Kim ◽  
Yeongyil Kim, and Deok-Young Jhon
Keyword(s):  
Chlorogenic Acid ◽  
Antioxidant Activities ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Functional Materials ◽  
Aminobutyric Acid ◽  
Assay Method ◽  
Total Phenolic ◽  
Coffee Bean ◽  
Coffee Beans

This study was carried out to identify changes in functional materials during the germination of coffee seeds. Chlorogenic acid (CGA), caffeine, and g-aminobutyric acid (GABA) was assayed by HPLC method while germinating coffee beans for 20 days. The contents of total phenolic compounds and total flavonoid compounds were measured by colorimetric method. Antioxidant activity was measured by both 2,2-diphenyl-2-pycryl hydrazyl (DPPH) radical scavenging activity assay and 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+) assay method. It was found that CGAs (5-caffeoylquinic acid (CQA), 4-CQA, 3-CQA), caffeine, and GABA increased and then decreased during germination. There were no significant changes in total phenolics, total flavonoids and antioxidant activities. Especially, all of the major isomers of CGA increased to the highest value at 10 days of germination, and GABA also increased significantly at the early stage of germination. This study showed that coffee beans changed into more functional food materials by germination and showed maximum functionality in appropriate germination conditions.

Glucose Metabolism of Bacteria from Commercial Fish

1942 ◽  
Vol 6a (1) ◽  
pp. 45-52 ◽  
Author(s):  
G. J. Sigurdsson ◽  
A. J. Wood
Keyword(s):  
Carbon Dioxide ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Glucose Metabolism ◽  
Formic Acid ◽  
The Other ◽  
Commercial Fish ◽  
Fermentation System ◽  
Resting Cell ◽  
Optimum Ph

The products of fermentation of glucose by "resting cell" suspensions of certain bacteria (Serratia, Achromobacter, and Micrococcus) isolated from decomposing cod muscle include lactic acid, acetic acid, formic acid, ethyl alcohol, carbon dioxide and small amounts of acetylmethylcarbinol. With increased acidity in the fermentation system there is a marked increase in the percentage of lactic acid formed, with a corresponding decrease in the other products. The optimum pH for the fermentation of glucose appears to be in the vicinity of 6.8—that is at, or near, the pH of fresh cod muscle.

Polyvinyl Polypyrrolidones Use for Stabilizing Phenol Compounds in the Sea Buckthorn Juices Production

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 37-43
Author(s):  
Evgeny Rozhnov ◽  
Alexey Kazarskikh ◽  
Marina Shkolnikova
Keyword(s):  
Sea Buckthorn ◽  
Total Phenolic ◽  
Low Molecular Weight ◽  
Smith Method ◽  
Before And After ◽  
Aroma Characteristics ◽  
Phenolic Substances ◽  
Research Objects ◽  
Organoleptic Parameters

The article discloses the specific use of polyvinylpolypyrrolidone (PVPP) in the sea buckthorn juices production. The authors obtained data on the PVPP use possibility for selective polyphenols sorption with low molecular weight leading to the oxidation tones appearance and non-enzymatic absorption in the sea buckthorn juices production. The research relevance is to develop a technological solution that allows preserving the attractive appearance of sea buckthorn juices and ensuring long-term products storage. The research objects were commercially available PVPP, especially Kollidon CL-M, Plasdone C-15 and Polyclar V. The researchers determined organoleptic parameters by standard methods, mass concentration of total phenolic substances by the Folin–Ciocalteu method, and procyanidins by the BATE-Smith method; determined optical and chromatic characteristics of the studied sea buckthorn juices samples before and after treatment with PVPP preparations in accordance with the current OIV guidelines. Obtained results allowed to develop recommendations for the PVPP use, particularly Polyclar V, in the production of juice products based on sea buckthorn. The research states that this drug in dosages of 0.5-0.7 g / dm3 can effectively correct the organoleptic beverages characteristics, in particular eliminate brown tones in the color, as well as improve the taste and aroma characteristics of sea buckthorn juices.

scholarly journals Lactobacillus paracasei subsp. paracasei 8700:2 Degrades Inulin-Type Fructans Exhibiting Different Degrees of Polymerization

2005 ◽  
Vol 71 (11) ◽  
pp. 6531-6537 ◽  
Author(s):  
Lefteris Makras ◽  
Gerald Van Acker ◽  
Luc De Vuyst
Keyword(s):  
Energy Source ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Formic Acid ◽  
Lactobacillus Acidophilus ◽  
Human Isolate ◽  
Lactobacillus Paracasei ◽  
Energy Sources ◽  
Long Chain ◽  
Sole Energy

ABSTRACT Ten strains of lactobacilli were assessed for their capacity to degrade inulin-type fructans, which are well-known prebiotics. Both oligofructose and inulin were tested. The dairy isolate Lactobacillus acidophilus IBB 801 degraded only oligofructose. The human isolate Lactobacillus paracasei subsp. paracasei 8700:2 degraded oligofructose and long-chain inulin and grew rapidly on both energy sources. In both cases, fractions of different degrees of polymerization were fermented. Moreover, large and short fractions of oligofructose were degraded simultaneously. When L. paracasei subsp. paracasei 8700:2 grew on oligofructose-enriched inulin, oligofructose was preferentially metabolized. In all cases, lactic acid was the main metabolic end product. Significant amounts of acetic acid, formic acid, and ethanol were produced when long-chain inulin or oligofructose-enriched inulin was used as the sole energy source.

scholarly journals Development of Lactic Acid-Fermented Tomato Products

2020 ◽  
Vol 8 (8) ◽  
pp. 1192
Author(s):  
Annalisa Ricci ◽  
Martina Marrella ◽  
Jasmine Hadj Saadoun ◽  
Valentina Bernini ◽  
Francesco Godani ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Thermal Stabilization ◽  
Bioactive Metabolites ◽  
Total Phenolic ◽  
Acid Fermentation ◽  
Fermentation Conditions ◽  
Tomato Puree ◽  
Fermentation Parameters ◽  
Almost All

Background: lactic acid fermentation was recently proposed to produce fruit and vegetable beverages with high nutritional value. In this study, a wide screening of strains and fermentation parameters was carried out to develop fermented tomato-based drinks containing viable cells and potentially bioactive metabolites. Methods: six different products (three extracts, two tomato juices and one tomato puree) were used as substrate for fermentation. After preliminary testing, eight fermentation conditions for each tested product were selected. The final products were stabilized with pasteurization or refrigeration and further characterized in terms of (i) antioxidant activity and (ii) total polyphenols. Results: selected strains were able to grow in almost all tomato-based products except for one extract. Antioxidant activity and total phenolic content depend on products and fermentation conditions used and, except for tomato puree, an overall increase was observed. The best nutritional profile was reached in fermented samples stored at refrigerated temperature without thermal stabilization. Conclusion: an integrated data vision allowed to choose, for each substrate, the best combination of strains to produce novel fermented tomato-based products with different application perspectives.

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