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Coffee, consumed for its refreshing and stimulating effect, belongs to the tribe Coffea of the subfamily Cinchonoidea of Rubiaceae family. Coffee is a complex chemical mixture composed of several chemicals. It is responsible for a number of bioactivities and a number of compounds accounting for these effects. Few of the significant bioactivities do...
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... in commercial cultivation. a non-continuous roaster (Carvalho and Chalfoun, 1989). The characteristic aroma is developed during roasting. Grinding is essential to obtain maximum extraction of solubles including aroma and flavor. Various types of grinders are available. The chemical composition of green, roasted, and brewed solids is presented in Fig. 1 ( Barter, 2004). ISO specification for roasted and ground coffee is presented in Table ...
Context 2
... work in 1999 demonstrated that people with sound diets showed no effect on their plasma homocysteine levels from all forms of coffee con- sumption. (Stolzenberg -Solomon et al., 1999). Verhoef et al. (2002) reported that caffeine treatment had a much weaker acute effect on homocysteine concentration, wherein 48 subjects aged 16-65 years underwent 3 treatments (6 capsules providing 870 mg of caffeine/day) each lasting 2 weeks. ...
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Citations
... The phytochemical profile of green coffee beans is currently known to be very complex and provides a wide range of health benefits [21,22]. Coffee has been valued for years for its stimulating effect on the central nervous system, associated primarily with caffeine [23][24][25]. Nevertheless, studies show that consumption of two to three coffee cups a day brings many other potential health benefits, including prevention of cancer, type 2 diabetes, cardiovascular and liver diseases, and Alzheimer's and Parkinson's diseases [24][25][26][27][28][29][30][31][32][33][34]. ...
... Coffee has been valued for years for its stimulating effect on the central nervous system, associated primarily with caffeine [23][24][25]. Nevertheless, studies show that consumption of two to three coffee cups a day brings many other potential health benefits, including prevention of cancer, type 2 diabetes, cardiovascular and liver diseases, and Alzheimer's and Parkinson's diseases [24][25][26][27][28][29][30][31][32][33][34]. In addition to caffeine, the most important bioactive compounds responsible for these effects are mainly polyphenols [21,[35][36][37], of which esters of caffeic and quinic acids, known as chlorogenic acid isomers, are the most abundant [23,24]. ...
... Nevertheless, studies show that consumption of two to three coffee cups a day brings many other potential health benefits, including prevention of cancer, type 2 diabetes, cardiovascular and liver diseases, and Alzheimer's and Parkinson's diseases [24][25][26][27][28][29][30][31][32][33][34]. In addition to caffeine, the most important bioactive compounds responsible for these effects are mainly polyphenols [21,[35][36][37], of which esters of caffeic and quinic acids, known as chlorogenic acid isomers, are the most abundant [23,24]. While caffeic acid has anticancer effects [38], chlorogenic acids (CGA, Figure 1), including the isomers of caffeoylquinic (CafQA), dicaffeoylquinic (diCafQA), feruloylquinic (FQA), and p-coumaroylquinic (pCoQA) acids, exhibit antibacterial, antifungal, antiviral, antioxidant, and chemoprotective properties [34,39,40]. ...
Coffee is a very popular beverage worldwide. However, its composition and characteristics are affected by a number of factors, such as geographical and botanical origin, harvesting and roasting conditions, and brewing method used. As coffee consumption rises, the demands on its high quality and authenticity naturally grows as well. Unfortunately, at the same time, various tricks of coffee adulteration occur more frequently, with the intention of quick economic profit. Many analytical methods have already been developed to verify the coffee authenticity, in which the high-performance liquid chromatography (HPLC) plays a crucial role, especially thanks to its high selectivity and sensitivity. Thus, this review summarizes the results of targeted and non-targeted HPLC analysis of coffee-based products over the last 10 years as an effective tool for determining coffee composition, which can help to reveal potential forgeries and non-compliance with good manufacturing practice, and subsequently protects consumers from buying overpriced low-quality product. The advantages and drawbacks of the targeted analysis are specified and contrasted with those of the non-targeted HPLC fingerprints, which simply consider the chemical profile of the sample, regardless of the determination of individual compounds present.
... Previous studies have shown that caffeine and papaverine could influence antioxidant activities. In recent decades, many scientific studies and reviews have documented the interest in caffeine and other coffee bean constituents for their health-promoting properties [54,55]. Many authors have claimed that caffeine is a good antioxidant [56][57][58]. ...
... Stimulant laxatives, antimicrobials, anaesthetic drugs, and dye Previous studies have shown that caffeine and papaverine could influence antioxidant activities. In recent decades, many scientific studies and reviews have documented the interest in caffeine and other coffee bean constituents for their health-promoting properties [54,55]. Many authors have claimed that caffeine is a good antioxidant [56][57][58]. ...
The therapeutic potential of bamboos has acquired global attention. Nonetheless, the biological activities of the plants are rarely considered due to limited available references in Sabah, Malaysia. Furthermore, the drying technique could significantly affect the retention and degradation of nutrients in bamboos. Consequently, the current study investigated five drying methods, namely, sun, shade, microwave, oven, and freeze-drying, of the leaves of six bamboo species, Bambusa multiplex, Bambusa tuldoides, Bambusa vulgaris, Dinochloa sublaevigata, Gigantochloa levis, and Schizostachyum brachycladum. The infused bamboo leaves extracts were analysed for their total phenolic content (TPC) and total flavonoid content (TFC). The antioxidant activities of the samples were determined via the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays, whereas their toxicities were evaluated through the brine shrimp lethality assay (BSLA). The chemical constituents of the samples were determined using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The freeze-drying method exhibited the highest phytochemical contents and antioxidant activity yield, excluding the B. vulgaris sample, in which the microwave-dried sample recorded the most antioxidant and phytochemical levels. The TPC and TFC results were within the 2.69 ± 0.01-12.59 ± 0.09 mg gallic acid equivalent (GAE)/g and 0.77 ± 0.01-2.12 ± 0.01 mg quercetin equivalent (QE)/g ranges, respectively. The DPPH and ABTS IC50 (half-maximal inhibitory concentration) were 2.92 ± 0.01-4.73 ± 0.02 and 1.89-0.01 to 3.47 ± 0.00 µ g/mL, respectively, indicating high radical scavenging activities. The FRAP values differed significantly between the drying methods, within the 6.40 ± 0.12-36.65 ± 0.09 mg Trolox equivalent (TE)/g range. The phytochemical contents and antioxidant capacities exhibited a moderate correlation, revealing that the TPC and TFC were slightly responsible for the antioxidant activities. The toxicity assessment of the bamboo extracts in the current study demonstrated no toxicity against the BSLA based on the LC50 (lethal concentration 50) analysis at >1000 µ g/mL. LC-MS analysis showed that alkaloid and pharmaceutical compounds influence antioxidant activities, as found in previous studies. The acquired information might aid in the development of bamboo leaves as functional food items, such as bamboo tea. They could also be investigated for their medicinal ingredients that can be used in the discovery of potential drugs.
... Coffee brew is also considered to be an important source of nutrition (Olechno et al., 2021). The chlorogenic acids, caffeine, and other phenolic compounds in coffee are responsible for the chemoprotective effects, whereas the lipid fraction containing cafestol and kahweol act as a safeguard against some malignant cells by modulating the detoxifying enzymes (George et al., 2008). ...
Coffee is one of the most favored beverages consumed all over the world. It is estimated that during 2020–2021, around 166.63 million 60-kg bags were consumed worldwide. The economies of several coffee-growing countries depend heavily on the production and export of coffee, and it is estimated that more than 125 million people worldwide were directly or indirectly involved in the coffee supply chain and derive their income from the production of coffee. Most coffee species discovered so far naturally occur in tropical forests of Africa, Madagascar, and the Mascarene islands, while some of the species are found in the Indian subcontinent, Southeast Asia, and tropical Australasia. Globally, there are several constraints that affect coffee cultivation. The major factors that affect production and productivity include a number of pests and diseases, biotic and abiotic stress, and the accelerated anthropogenic climatic change. .........
... Furthermore, the health effect of coffee intake has been linked with coffee quality (Gonzalez de Mejia and Ramirez-Mares, 2014;Kolb et al., 2020). Notably, a number of bioactive compounds, such as caffeine, chlorogenic acids and derivatives, trigonelline, nicotinic acid, 5-hydroxymethylfurfural, theobromine, and theophylline have been associated with a variety of significant bioactivities, including antioxidant activity, anticarcinogenic activity and antimutagenic activity (George et al., 2008;Rodrigues and Bragagnolo, 2013). Hence, to comprehensively characterize the quality of Yunnan coffee, it would be important to also take these bioactive compounds into consideration in future chemical analyses. ...
Yunnan Province is the major coffee cultivation region in China, and coffee beans produced in Yunnan account for approximately 99% of the total national coffee production. So far, the sensory properties of Yunnan coffee have not been subjected to descriptive analysis. Here, we selected 25 representative coffee bean samples that are produced in different cultivation areas of Yunnan and with different degrees of roasting. A total of 57 sensory descriptors have been associated with the samples, and a sensory wheel that summarizes the sensory characteristics was developed. In addition, to identify the major attributes associated with Yunnan coffee, principal component analysis was performed, and we also explored how the bean origin and degree of roasting are related to the overall sensory features of Yunnan coffee. Our results show that the growing area is an affecting factor on the aspects of “spices”, “roasted”, “sweet” and “chemical/stale”, whereas “mouthfeel” and “roasted”, and “sour/acid” levels can be influenced by the degree of roasting. The present sensory characterization may provide valuable information for future improvements of Yunnan’s coffee agriculture.
... Whereas, the arabica is the largest number of coffee production in the world. Making coffee, the coffee bean was extracted, roasted, crushed, and brew by hot water in producing the drink (George et al., 2008). Supporting from Pourshahidi et al. (2016) disclosed that coffee is benefit for health rather than risk in a moderate consumption on adult. ...
... In the meantime, Coso et al. (2020) stated the caffeine consumption from coffee intake improve people performance. Moreover, human can also benefit the antioxidant, anticarcinogenic, and antimutagenic effect from the moderate coffee intake (George et al., 2008). However, consuming coffee by own self -made alike local way of hill tribe's life is extraordinary experiences to tourists. ...
Coffee was used as a symbiosis key value attracting tourists in community-based tourism at Pang Khon village, Chiang Rai, Thailand. The mixed method was applied. The data collected by administering in-depth interview, focus group, participatory rural appraisal, and participatory observation amongst the public, private and community for qualitative data collection. Whereas, the questionnaires were employed for quantitative data collection. The structural equation modelling was applied to compliment and foster the qualitative data. The sample group composes of public entity including local government, Tourism Authority of Thailand Chiang Rai officers, officers from ministry of tourism and sport of Thailand [MOT’s officers], Pang Khon villagers, restaurant and private travel agencies, hoteliers, local transport providers, and tourists. The economic, education, emotion, research, and experience values were discovered. To assess coffee symbiosis value to community-based tourism. The mixed method research was employed by using in-depth interview, focus group, participatory rural appraisal, participatory for qualitative approach. The quantitative approach was conducted by using structural equation modelling (SEM). The results found coffee create economic, education, emotion, research, and experience values to community-based tourism. The author would recommend the policy makers highlighting on innovation of new products and services. The promotion should emphasize on the source of coffee plantation in community. That is taste of fresh coffee from its origin. However, the fair distribution of revenue to local residents shall be well-planned for dynamic cooperation and improvement of community economic.
... 20 The caffeine content in coffee products ranges from 0.27 to 1.85 mg/mL, in tea from 0.11 to 0.23 mg/mL, in energy drinks from 0.30 to 0.37 mg/mL, and in soft drinks such as regular cola from 0.10 to 0.13 mg/mL. [21][22][23] Given these values, the biosensor may be sufficiently sensitive and robust enough to cover the range of caffeine concentrations present in beverages. For the detection of different caffeine concentrations, the electrochemical impedance spectroscopy (EIS) method was applied. ...
In the present study, an electrochemical-impedimetric biosensor using Saccharomyces cerevisiae as an effective biorecognition element was designed to detect caffeine. The presented biosensor consists of a previously developed stainless steel electrochemical cell constructed as a three-electrode system in the RCW side-by-side configuration. The electrochemical stability of the sensing electrode was evaluated by measuring the open circuit potential (OCP), and electrochemical impedance spectroscopy (EIS) was applied to determine the impedimetric response of the biosensor with Saccharomyces cerevisiae cells attached to the working electrode (WE) in the absence (0.9% NaCl) and presence (10 mg/mL in 0.9% NaCl) of caffeine. Moreover, the limit of detection (LOD) was determined. In this way, a new approach in biosensor development has been established, which involves assembling a low-cost and disposable electrochemical system to detect alkaloids such as caffeine. The developed biosensor represents a good candidate for detecting caffeine in beverages, foods, and drugs with the merits of time-saving, robustness, low cost, and low detection limit.
... Coffee is a widely consumed beverage with well-known effects on the central nervous system and cardiovascular system [11]. It is associated with an increase in bowel function in healthy individuals [12]. ...
Background:
Postoperative ileus (POI) is an important complication after elective colorectal surgery, which prolongs hospital stay and increases hospital costs. Coffee has been reported to be beneficial for the recovery of gastrointestinal function. We aimed to investigate the effectiveness of coffee consumption in the treatment of POI, following elective colorectal surgery.
Methods:
A comprehensive literature search for medical subject heading (MeSH) terms, including coffee, caffeine, colon, rectum, and colorectal surgery was conducted in PubMed, Embase, and Cochrane Library until November 2021. A meta-analysis of postoperative outcomes was conducted to assess the effectiveness of coffee consumption on POI after colorectal surgery.
Results:
726 articles were identified and six RCTs that captured 416 patients were included. The time to first defecation was reduced with postoperative coffee consumption compared to the control group (mean difference = -15.03 h; 95% confidence interval: -17.79, -12.26; P < 0.00001). There was no difference in time to first flatus, time to tolerance for solid food, length of hospital stay, use of laxatives, reinsertion of nasogastric tube, need for reoperation, postoperative complications, and anastomotic leak between the groups. Coffee did not have any adverse effects.
Conclusion:
The current literature revealed that postoperative coffee consumption shortened the time to first defecation following elective colorectal surgery. Large sample and tightly controlled multicenter randomized clinical trials are needed to offer a more accurate evaluation of the efficacy of coffee.
... In the systematic review and meta-analysis of Ding et al. (2014), they concluded that drinking coffee 3-5 cups per day associated with the reduction in CVD risk, and heavy coffee consumption was not associated with increase in CVD risk. Coffee, which is a source of the caffeine (purine alkaloid; 1,3,7-trimethylxanthine) has very important physiological effects such as increased awaking periods, reduced fatigue (Ludwig et al., 2014), enhanced alertness, concentration, and mental and physical performance (George et al., 2008). Another potential benefit of caffeine was found to be as suppressing body weight gain by stimulating thermogenesis, extending sympathetic stimulation, suppressing food intake, and reducing adipose tissue mass (Ballis, 2019;Shahidi & Ambigaipalan, 2015). ...
... In the systematic review and meta-analysis of Ding et al. (2019), they concluded that drinking coffee at 3-5 cups per day associated with reduction in CVD risk and heavy coffee consumption wasn't associated with increase in CVD risk. Coffee which is an source of the caffeine (purine alkaloid; 1,3,7trimethylxanthine) has very important physiological effects such as increase awaking periods, reduce fatigue (Ludwig, et al., 2014), enhances alertness, concentration, and mental and physical performance (George, Ramalakshmi, & Rao, 2008). Another potential benefit of caffeine was found as suppressing body weight gain by stimulating thermogenesis, extending sympathetic stimulatio n, suppressing food intake, and reducing adipose tissue mass (Shahidi & Ambigaipalan, 2015;Ballis, 2019). ...
In this study, we determined how roasting levels (light, medium, dark) of Arabica coffee seed and three brewing techniques – decoction methods (Turkish coffee), infusion method (filter coffee) and pressure methods (Espresso) – affect total antioxidant capacity in a cup of coffee beverage by electrochemical methods such as square wave stripping voltammetry (SWSV), differential pulse stripping voltammetry (DPSV) and cyclic voltammetry (CV). The highest antioxidant capacity was found in espresso coffee prepared with light roasted coffee seeds as equivalent the rutin and caffeic at 9.4 ± 0.2 g/L and 19.7 ± 0.7 g/L, respectively with SWSV on a carbon paste electrode (CPE). The antioxidant capacity of coffee beverages was influenced by roasting degree, extraction time and brewing methods significantly. SWSV, DPSV and CV voltammetric methods, fast, reliable, fully validated and without any pretreatment are alternative to conventional analytical methods to evaluation antioxidant values in coffee brews.
... Surveys conducted on the perception of Italian consumers of coffee showed that coffee consumption could have health effects [23]. Other studies showed that coffee consumption does not increase the risk of chronic diseases [24], and moderate consumption of coffee could be safe and beneficial [25,26]. IV. ...
