RESUMO
ßN-alkanoyl-5-hydroxytryptamines (Cn-5HTs) are the main constituents of coffee wax and may be responsible for the increased severity of gastric disorders in sensitive consumers. Their removal from green coffee beans can result in a "stomach-friendly" brew. This work presents a green approach to Cn-5HTs extraction using the bio-based solvent 2-methyloxolane (2-MeOx). HPLC/DAD analyses on Arabica Brazil samples show that mild conditions (30 min at 50 °C) extract about 90% of the wax, without affecting the caffeine content of the beans, whereas almost complete removal is achieved in 60 min at reflux. 2-MeOx forms an azeotrope with water, its possible re-use has been demonstrated using aqueous 2-MeOx (95.5%) as the solvent. These preliminary results make 2-MeOx a possible candidate for the replacement of dichloromethane (DCM) in coffee dewaxing. The importance of fermentation in reducing Cn-5HTs by about 36% has been demonstrated in an analysis of green beans subjected to different post-harvest treatments.
Assuntos
Coffea , Sementes , Coffea/química , Sementes/química , Solventes/química , Extratos Vegetais/química , Extratos Vegetais/isolamento & purificação , BrasilRESUMO
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 < 0.05) in fat content (from 7.45 ± 0.42% in Tabasco to 18.40 ± 2.95% in Chiapas), which was associated with the altitude of coffee plantations (Pearson's r = 0.96). The results indicate that NIR technology generates sufficient useful information to authenticate roasted and ground coffee from different geographical origins in Mexico and different varieties from the same coffee plantation, with similar results to those obtained by conventional analytical methods.
RESUMO
Coffee is probably the most popular beverage after water and is an important component in diet and health since its consumption is high worldwide. Globally, it is the most relevant food commodity being just behind crude oil. Besides its pleasant flavor, it is an antioxidant source due to polyphenols, which are protective compounds against several diseases. This study aimed to evaluate the economic relevance and perform a systematic review of green coffee's effects on human health. Databases such as MEDLINE-PubMed, EMBASE, COCHRANE, and GOOGLE SCHOLAR were searched, and PRISMA guidelines were followed. Green coffee is considered a novel food product because consumers usually consume only roasted coffee. It can be marketed as such or as an extract. Due to the content of bioactive compounds, which are partially lost during the roasting process, the extracts are usually marketed concerning the potential regarding health effects. Green coffee can be used as dietary supplements, cosmetics, and pharmaceuticals, as a source of antioxidants. It can benefit human health, such as improvement in blood pressure, plasma lipids, and body weight (thus contributing to the improvement of risk components of Metabolic Syndrome). Moreover, benefits for cognitive functions may also be included.
Assuntos
Antioxidantes , Café , Humanos , Antioxidantes/análise , Polifenóis/análise , Dieta , Pressão SanguíneaRESUMO
Nos últimos anos, a obesidade vem aumentando consideravelmente entre adultos e crianças e, segundo a OMS, estima-se que em 2025 o número de obesos ultrapasse a 2,3 milhões em todo o mundo. O indivíduo obeso apresenta maiores riscos de desenvolver doenças crônicas não transmissíveis, como diabetes, doenças cardiovasculares, dislipidemias e ainda alguns tipos de cânceres. O tratamento para a obesidade é variado e inclui mudanças no estilo de vida como: hábitos alimentares e prática de atividade física, tratamento medicamentoso, cirurgia bariátrica e fitoterápicos com o potencial de auxiliar no tratamento. O objetivo deste trabalho foi realizar uma revisão bibliográfica a fim de avaliar os benefícios da utilização de medicamentos fitoterápicos como auxiliar no tratamento da obesidade, seus principais ativos, mecanismos de ação e sua utilização popular. Dentre as plantas pesquisadas e que demonstraram potencial para atuar no tratamento da obesidade encontram-se Camelia sinensis, Citrus aurantium, Hibiscus sabdariffa, Coffea arabica, Ephedra sinica, Zingiber oficinale e Senna alexandrina. Os principais mecanismos de ação envolvidos no potencial anti-obesidade das plantas medicinais são a capacidade de controle do apetite e ingestão de energia, estímulo da termogênese, inibição da lipase pancreática e redução da absorção de gordura, diminuição da lipogênese e aumento da lipólise. Desta forma, conclui-se que as plantas selecionadas neste estudo apresentaram efeitos positivos nos parâmetros bioquímicos e físicos, podendo ser incluídas nos protocolos como coadjuvantes nos tratamentos de emagrecimento.
In recent years, obesity has increased considerably among adults and children and according to the WHO, it is estimated that in 2025 the number of obese people will exceed 2.3 million worldwide. The obese individual is at greater risk of developing non-communicable chronic diseases, such as diabetes, cardiovascular disease, dyslipidemia and even some types of cancer. The treatment for obesity is varied, including changes in lifestyle such as eating habits and physical activity, drug treatment, bariatric surgery and phytotherapy with the potential to aid in the treatment. The objective of this work was to carry out a literature review, evaluating the benefits of using herbal medicines as an aid in the treatment of obesity, their main assets, mechanisms of action and their popular use. Among the plants researched and that have shown potential to act in the treatment of obesity are Camelia sinensis, Citrus aurantium, Hibiscus sabdariffa, Coffea arabica, Ephedra sinica, Zingiber officiale and Senna alexandrina. The main mechanisms of action involved in the antiobesity potential of medicinal plants are the ability to control appetite and energy intake, thermogenesis stimulation, pancreatic lipase inhibition and reduction of fat absorption, lipogenesis decrease and lipolysis increase. Thus, it is concluded that the plants selected in this study showed positive effects on biochemical and physical parameters, and can be included in the protocols as adjuvants in weight loss treatments.
En los últimos años, la obesidad ha aumentado considerablemente entre adultos y niños y, según la OMS, se estima que en 2025 el número de obesos superará los 2,3 millones en todo el mundo. Los individuos obesos tienen un mayor riesgo de desarrollar enfermedades crónicas no transmisibles, como la diabetes, las enfermedades cardiovasculares, las dislipidemias e incluso algunos tipos de cáncer. El tratamiento de la obesidad es variado e incluye cambios en el estilo de vida como: hábitos alimenticios y práctica de actividad física, tratamiento farmacológico, cirugía bariátrica y medicamentos a base de hierbas con potencial para ayudar en el tratamiento. El objetivo de este trabajo fue realizar una revisión bibliográfica para evaluar los beneficios del uso de las hierbas medicinales como ayuda en el tratamiento de la obesidad, sus principales activos, mecanismos de acción y su uso popular. Entre las plantas investigadas y que mostraron potencial para actuar en el tratamiento de la obesidad están Camelia sinensis, Citrus aurantium, Hibiscus sabdariffa, Coffea arabica, Ephedra sinica, Zingiber oficinale y Senna alexandrina. Los principales mecanismos de acción implicados en el potencial antiobesidad de las plantas medicinales son la capacidad de controlar el apetito y la ingesta de energía, estimular la termogénesis, inhibir la lipasa pancreática y reducir la absorción de grasas, disminuir la lipogénesis y aumentar la lipólisis. Por lo tanto, se concluye que las plantas seleccionadas en este estudio mostraron efectos positivos sobre los parámetros bioquímicos y físicos, y pueden ser incluidas en los protocolos como coadyuvantes en los tratamientos de pérdida de peso.
Assuntos
Medicamento Fitoterápico , Obesidade/terapia , Plantas Medicinais/efeitos dos fármacos , Chá/efeitos dos fármacos , Redução de Peso/efeitos dos fármacos , Citrus/efeitos dos fármacos , Zingiber officinale/efeitos dos fármacos , Sobrepeso/terapiaRESUMO
To take advantage of the residues generated in the production of products from green coffee and due to the special interest in the compounds contained in the bean, a by-product obtained after the extraction of the oil was studied. The physical characterization of the green-coffee-bean by-product was carried out. Subsequently, the extraction of compound 5-CQA was carried out via leaching using central composition design 24 and evaluating factors such as temperature, time, solid/solvent ratio, and ethanol percentage, and its yield was quantified using HPLC. In addition, the response-surface methodology was used to maximize the efficiency of 5-CQA extraction and to perform the kinetic study. Yields of 59 ± 2 mg of 5-CQA/g from the by-product were obtained, and by selecting the best leaching conditions, the kinetic study was performed at 45, 60, and 75 °C, increasing the yield to a total of 61.8 ± 3 mg of 5-CQA/g. By applying the kinetic model of mass transfer, a fit of R2 > 0.97 was obtained, with KLa values between 0.266 and 0.320 min−1. This study showed an approach to optimize the 5-CQA extraction conditions, resulting in a simple, fast, reproducible, accurate, and low-cost method.
Assuntos
Coffea , Cromatografia Líquida de Alta Pressão , Coffea/química , Café/química , Cinética , Extratos Vegetais/químicaRESUMO
Gentamicin induced acute nephrotoxicity (GIAN) is considered as one of the important causes of acute renal failure. In recent years' great effort has been focused on the introduction of herbal medicine as a novel therapeutic agent for prevention of GIAN. Hence, the current study was designed to investigate the effect of green coffee bean extract (GCBE) on GIAN in rats. Results of the present study showed that rat groups that received oral GCBE for 7 days after induction of GIAN(by a daily intraperitoneal injection of gentamicin for 7days), reported a significant improvement in renal functions tests when compared to the GIAN model groups. Moreover, there was significant amelioration in renal oxidative stress markers (renal malondialdehyde, renal superoxide dismutase) and renal histopathological changes in the GCBE-treated groups when compared to GIAN model group. These results indicate that GCBE has a potential role in ameliorating renal damage involved in GIAN.
La nefrotoxicidad aguda inducida por gentamicina (GIAN) se considera una de las causas importantes de insuficiencia renal aguda. En los últimos años, el gran esfuerzo se ha centrado en la introducción de la medicina herbal como un nuevo agente terapéutico para la prevención de GIAN. Por lo tanto, el estudio actual fue diseñado para investigar el efecto del extracto de grano de café verde (GCBE) sobre la GIAN en ratas. Los resultados del presente estudio mostraron que los grupos de ratas que recibieron GCBE oral durante 7 días después de la inducción de GIAN (mediante una inyección intraperitoneal diaria de gentamicina durante 7 días), informaron una mejora significativa en las pruebas de función renal en comparación con los grupos del modelo GIAN. Además, hubo una mejora significativa en los marcadores de estrés oxidativo renal (malondialdehído renal, superóxido dismutasa renal) y cambios histopatológicos renales en los grupos tratados con GCBE en comparación con el grupo del modelo GIAN. Estos resultados indican que GCBE tiene un papel potencial en la mejora del daño renal involucrado en GIAN.
Assuntos
Animais , Masculino , Ratos , Extratos Vegetais/administração & dosagem , Gentamicinas/toxicidade , Coffea/química , Injúria Renal Aguda/induzido quimicamente , Injúria Renal Aguda/prevenção & controle , Antioxidantes/administração & dosagem , Superóxido Dismutase/análise , Extratos Vegetais/farmacologia , Ratos Wistar , Café , Estresse Oxidativo/efeitos dos fármacos , Rim/efeitos dos fármacos , Rim/patologia , Testes de Função Renal , Malondialdeído/análise , Antioxidantes/farmacologiaRESUMO
BACKGROUND: The chemical compounds in coffee are important indicators of quality. Its composition varies according to several factors related to the planting and processing of coffee. Thus, this study proposed to use near-infrared spectroscopy (NIR) associated with partial least squares (PLS) regression to estimate quickly some chemical properties (moisture content, soluble solids, and total and reducing sugars) in intact green coffee samples. For this, 250 samples produced in Brazil were analyzed in the laboratory by the standard method and also had their spectra recorded. RESULTS: The calibration models were developed using PLS regression with cross-validation and tested in a validation set. The models were elaborated using original spectra and preprocessed by five different mathematical methods. These models were compared in relation to the coefficient of determination, root mean square error of cross-validation (RMSECV), root mean square error of test set validation (RMSEP), and ratio of performance to deviation (RPD) and demonstrated different predictive capabilities for the chemical properties of coffee. The best model was obtained to predict grain moisture and the worst performance was observed for the soluble solids model. The highest determination coefficients obtained for the samples in the validation set were equal to 0.810, 0.516, 0.694 and 0.781 for moisture, soluble solids, total sugar, and reducing sugars, respectively. CONCLUSION: The statistics associated with these models indicate that NIR technology has the potential to be applied routinely to predict the chemical properties of green coffee, and in particular, for moisture analysis. However, the soluble solid and total sugar content did not show high correlations with the spectroscopic data and need to be improved. © 2020 Society of Chemical Industry.
Assuntos
Coffea/química , Café/química , Sementes/química , Espectroscopia de Luz Próxima ao Infravermelho/métodos , Brasil , Controle de QualidadeRESUMO
BACKGROUND: The relationships between soil and coffee beans variables were evaluated and then the influence of bean composition on cup quality attributes was computed by means of relation studies. A total of 139 coffee and soil samples were collected directly from the same number of coffee plantations in Chiapas, Mexico. RESULTS: In the elemental composition, only phosphorus, potassium, calcium, and copper in coffee beans had a significant (P < 0.05) relationship with the content of the same elements in soil. The level of macro- and microelements in the coffee bean affected some of the cup quality attributes, but variables such as texture, titratable acidity, and pH of water in soil had a major influence on those attributes. Caffeine, trigonelline, and 5-caffeoylquinic acid in green coffee beans also had a significant influence (P < 0.05) on the sensory attributes of the beverage. CONCLUSION: The elemental composition of soil and coffee beans was important in explaining the cup quality attributes, but the most important variables influencing the sensory quality of coffee were altitude of plantations and moisture of coffee beans. © 2020 Society of Chemical Industry.
Assuntos
Coffea/crescimento & desenvolvimento , Café/química , Sementes/química , Solo/química , Altitude , Cálcio/análise , Cálcio/metabolismo , Coffea/química , Coffea/metabolismo , Cobre/análise , Cobre/metabolismo , Qualidade dos Alimentos , Humanos , México , Fósforo/análise , Fósforo/metabolismo , Potássio/análise , Potássio/metabolismo , Sementes/crescimento & desenvolvimento , Sementes/metabolismo , PaladarRESUMO
Carboxymethyl cellulose (CMC)-based films were developed by incorporating green coffee oil (GCO) obtained by cold pressing and hydroalcoholic extracts of its residues. The effect of cake (CE) and sediment extracts (SE) in different proportions (20-40%) and GCO on chemical, morphological, physical, mechanical, optical, and antioxidant properties of the films was investigated. Eight fatty acids and four major phenolic compounds were identified by High-Resolution Direct-Infusion Mass Spectrometry in GCO and residue extracts. FTIR indicated interactions among CMC, phenolic compounds, and fatty acids. Films enriched with residue extracts presented heterogeneous microstructure. The tensile strength of the films decreased from 58 to 3 MPa with the extracts concentration, while elongation increased from 28 to 156% (p < 0.05). The water vapor permeability (averaging 3.94 × 10-8 g mm/cm2 h Pa) was not significantly affected by the extracts and GCO. The surface color was influenced by the type and concentration of extracts (p < 0.05), the film with SE40% had remarkable UV-vis barrier properties. The incorporation of GCO residue extracts imparted high antioxidant capacity to the CMC-based films, especially with CE40% (643.8 µmol Trolox eq./g dried film; 51.3 mg GAE/g dried film). General observations indicated the potential of these films, mainly the ones containing CE, like active packaging material for food applications.
Assuntos
Carboximetilcelulose Sódica/química , Coffea/química , Café/química , Antioxidantes/análise , Fenômenos Químicos , Cromanos/química , Cor , Embalagem de Alimentos , Permeabilidade , Fenol/análise , Extratos Vegetais/análise , Espectroscopia de Infravermelho com Transformada de Fourier , Vapor , Resistência à TraçãoRESUMO
Chlorogenic acids (CGA) are the most abundant phenolic compounds in green coffee beans and in the human diet and have been suggested to mitigate several cardiometabolic risk factors. Here, we aimed to evaluate the effect of a water-based standardized green coffee extract (GCE) on cardiometabolic parameters in ApoE-/- mice and to explore the potential underlying mechanisms. Mice were fed an atherogenic diet without (vehicle) or with GCE by gavage (equivalent to 220 mg/kg of CGA) for 14 weeks. We assessed several metabolic, pathological, and inflammatory parameters and inferred gut microbiota composition, diversity, and functional potential. Although GCE did not reduce atherosclerotic lesion progression or plasma lipid levels, it induced important favorable changes. Specifically, improved metabolic parameters, including fasting glucose, insulin resistance, serum leptin, urinary catecholamines, and liver triglycerides, were observed. These changes were accompanied by reduced weight gain, decreased adiposity, lower inflammatory infiltrate in adipose tissue, and protection against liver damage. Interestingly, GCE also modulated hepatic IL-6 and total serum IgM and induced shifts in gut microbiota. Altogether, our results reveal the cooccurrence of these beneficial cardiometabolic effects in response to GCE in the same experimental model and suggest potential mediators and pathways involved.
Assuntos
Apolipoproteínas E/metabolismo , Coffea/química , Dieta Hiperlipídica/efeitos adversos , Microbioma Gastrointestinal/efeitos dos fármacos , Extratos Vegetais/farmacologia , Tecido Adiposo/efeitos dos fármacos , Tecido Adiposo/microbiologia , Animais , Apolipoproteínas E/genética , Aterosclerose , Metabolismo Energético/efeitos dos fármacos , Regulação da Expressão Gênica/efeitos dos fármacos , Resistência à Insulina , Fígado/efeitos dos fármacos , Fígado/microbiologia , Cirrose Hepática/prevenção & controle , Camundongos , Camundongos Knockout , Hepatopatia Gordurosa não Alcoólica/prevenção & controle , Extratos Vegetais/químicaRESUMO
The aim of this review is to describe the volatile aroma compounds of green coffee beans and evaluate sources of variation in the formation and development of coffee aroma through postharvest processing. The findings of this survey showed that the volatile constituents of green coffee beans (e.g., alcohols, aldehydes, and alkanes) have no significant influence on the final coffee aroma composition, as only a few such compounds remain in the beans after roasting. On the other hand, microbial-derived, odor-active compounds produced during removal of the fruit mucilage layer, including esters, higher alcohols, aldehydes, and ketones, can be detected in the final coffee product. Many postharvest processing including drying and storage processes could influence the levels of coffee aroma compositions, which remain to be elucidated. Better understanding of the effect of these processes on coffee aroma composition would assist coffee producers in the optimal selection of postharvest parameters that favor the consistent production of flavorful coffee beans.
Assuntos
Café/química , Manipulação de Alimentos/métodos , Compostos Orgânicos Voláteis/análise , Aldeídos/química , Aldeídos/isolamento & purificação , Café/metabolismo , Culinária/métodos , Armazenamento de Alimentos/métodos , Cetonas/química , Cetonas/isolamento & purificação , Mucilagem Vegetal/química , Mucilagem Vegetal/isolamento & purificação , Compostos Orgânicos Voláteis/químicaRESUMO
Coffee is a popular drink consumed all over the world. Besides its long-recognized stimulant effect, it has important nutritional and health effects. However, the type of bean processing modifies the composition of brewed coffee and possibly its bioactivity. In this study, extracts obtained from green and roasted beans of Coffea canephora (Coffea canephora var. robusta) were submitted to spray- or freeze-drying and were tested for antiproliferative activity, using MTT assay, and their influence on the cell cycle and apoptosis by flow cytometry analysis. Moreover, colors and nutrient contents were measured to identify the changes due to the roasting process. The results obtained showed that extracts from green and light roasted beans exhibited strong bioactive capacity. Coffee extracts promoted a decrease in cell viability, modulated cell cycle and induced apoptosis in human prostate carcinoma cell line (DU-145). The level of roasting reduced this property, but the type of drying did not in all cases.
Assuntos
Coffea/química , Citotoxinas/farmacologia , Dessecação , Compostos Fitoquímicos/farmacologia , Extratos Vegetais/farmacologia , Neoplasias da Próstata/metabolismo , Sementes/química , Apoptose/efeitos dos fármacos , Ciclo Celular/efeitos dos fármacos , Linhagem Celular Tumoral , Citotoxinas/química , Humanos , Masculino , Compostos Fitoquímicos/química , Extratos Vegetais/química , Neoplasias da Próstata/patologiaRESUMO
INTRODUCTION: Different studies have assessed the influence of chewing gum to aid control of appetite and reduce food intake. PURPOSE: The aims of the present study were to evaluate the effects of chewing gum on satiety, food hedonics and snack intake and to explore the potential effects of the combination of Garcinia c ambogia, green coffee extract and L-carnitine on satiety, when administered in a gum format. METHODS: This was a prospective study in which 57 subjects randomly received three kinds of treatments, in a crossover design: (1) active gum; (2) placebo gum; and (3) no gum. Food preferences and appetite sensations were evaluated by means of the Leeds Food Preference Questionnaire and visual analog scales. RESULTS: There was a significant reduction in low-fat sweet snack intake with placebo gum and the active gum compared to no gum and a reduction in high-fat sweet snack intake with the active gum compared to placebo gum and no gum. Total caloric intake was only reduced in the active gum condition. Both the active and placebo gum conditions significantly reduced hunger and prospective food consumption and increased fullness compared to no gum and were associated with a reduced wanting for sweet food in the LFPQ, consistent in a reduction in the relative preference for sweet snacks versus savoury snacks. CONCLUSION: This study supports the notion that chewing gum containing nutraceutical products might aid in the control over snack intake and reduce hunger sensations.
Assuntos
Regulação do Apetite , Carnitina/uso terapêutico , Goma de Mascar , Coffea/química , Garcinia/química , Sobrepeso/dietoterapia , Extratos Vegetais/uso terapêutico , Adulto , Depressores do Apetite/administração & dosagem , Depressores do Apetite/uso terapêutico , Argentina , Índice de Massa Corporal , Carnitina/administração & dosagem , Estudos Cross-Over , Dieta Redutora , Método Duplo-Cego , Feminino , Preferências Alimentares , Humanos , Masculino , Sobrepeso/prevenção & controle , Cooperação do Paciente , Extratos Vegetais/administração & dosagem , Resposta de Saciedade , Sementes/química , LanchesRESUMO
Green coffee beans of Coffea arabica and Coffea canephora accessions from different geographical origin (Brazil, Colombia, Ethiopia, Honduras, Kenya, Mexico, Peru, Uganda and Vietnam) were extracted and the extracts analyzed by HPLC-ESI-MS/MS for the identification and quantification of chlorogenic acids and caffeine content. Principal component and cluster analyses were used to identify chemical patterns separating the different species and accessions based on their geographical origin. C. canephora showed always a higher caffeine content with respect to C. arabica, whereas the C. arabica accessions from Kenya showed a higher chlorogenic acids and a lower caffeine content. The antioxidant capacity of green coffee extracts was assayed by the reducing power and DPPH assays. The antioxidant capacity correlated with the chlorogenic acids content. The results show that the C. arabica from Kenya possesses the highest chlorogenic acids/caffeine ratio and, among the C. arabica accessions, the highest antioxidant capacity. Therefore, the C. arabica from Kenya is the most suitable green coffee source for nutraceutical applications because of its high antioxidant capacity and low caffeine content.
Assuntos
Antioxidantes/análise , Cafeína/análise , Ácido Clorogênico/análise , Café/química , Antioxidantes/química , Compostos de Bifenilo/farmacologia , Brasil , Ácido Clorogênico/química , Colômbia , Etiópia , Honduras , Quênia , México , Peru , Picratos/farmacologia , Sementes/química , Uganda , VietnãRESUMO
OBJECTIVE: Green coffee oil (GCO) has been used in cosmetic formulations due to its emollient and anti-ageing properties. However, there are insufficient studies about its safety when applied in cosmetic formulations. METHODS: Cytotoxicity of GCO and of formulations containing 2.5-15% of GCO was evaluated by the MTT reduction assay, in human keratinocytes. Formulations containing 15% of GCO and the vehicle were applied under in use conditions in the volar forearm of human volunteers during 3 days. Transepidermal water loss, stratum corneum water content and erythema index were evaluated each 24 h using biophysical techniques. The same formulations were probed for skin tolerance through a patch test. RESULTS: Neither pure GCO nor its formulations showed cytotoxic effects in concentrations up to 100 µg mL(-1) . Transepidermal water loss values showed a slight reduction when the formulation containing GCO was applied. Stratum corneum water content and erythema index did not show significant differences, as the results observed in the first day of the study were maintained throughout 3 days. None of the volunteers display any reaction after using an occlusive patch. CONCLUSION: The results obtained in the study indicate that GCO seems to be safe for topical applications and showed good skin compatibility under the experimental conditions of the study.
Assuntos
Café , Cosméticos , Óleos de Plantas , Pele , Células Cultivadas , HumanosRESUMO
Two analytical methods for the determination and confirmation of ochratoxin A (OTA) in green and roasted coffee samples were compared. Sample extraction and clean-up were based on liquid-liquid phase extraction and immunoaffinity column. The detection of OTA was carried out with the high performance liquid chromatography (HPLC) combined either with fluorescence detection (FLD), or positive electrospray ionization (ESI+) coupled with tandem mass spectrometry (MS-MS). The results obtained with the LC-ESI-MS/MS were specific and more sensitive, with the advantages in terms of unambiguous analyte identification, when compared with the HPLC-FLD.
RESUMO
Este projeto de pesquisa, com o apoio dos pequenos produtores de café do Estado de São Paulo/Brasil, visou estudar e caracterizar o óleo de grãos de café verde obtido pela extração supercrítica e extração com fluido pressurizado. Foi feita a caracterização deste produto, considerando os componentes minoritários com atividade biológica demonstrada na literatura, como os componentes fenólicos e os diterpenos cafestol e kahweol. Com o objetivo de obter o óleo de café verde enriquecido, principalmente nestes dois principais diterpenos, componentes relevantes para as indústrias cosmética e farmacêutica, aplicaram-se como inovação tecnológica a extração supercrítica (SFE) e extração com fluido pressurizado (PFE). Os ensaios de extração foram realizados no Laboratório a Alta Pressão e Produtos Naturais (FZEA/USP/Brasil) para as SFE e no Laboratoire de Procédés (IUT/Université d/'Orléans/França) para PFE. No desenvolvimento da metodologia de análise dos diterpenos foram realizados estudos do método de saponificação do óleo de café verde Arabica (Coffea arabica) cv. Catuaí amarelo, obtido por prensagem (OP). E, concomitantemente a este estudo analítico, foram feitas as extrações do óleo dos mesmos grãos de café verde via SFE e PFE. Os diferentes óleos de grãos de café verde, obtidos pelos três métodos de extração foram analisados e comparados entre si considerando principalmente a concentração dos diterpenos. A metodologia analítica desenvolvida na primeira fase do trabalho constatou que para uma melhor análise dos diterpenos a reação de saponificação deve ser feita utilizando NaOH e a 70 °C. A fração insaponificável foi analisada para os diferentes extratos. Para os extratos obtidos via SFE, a cafeína teve que ser separada do óleo. [...] No entanto, ao ser analisado o processo individualmente, percebe-se que a extração com fluido supercrítico indica que a maioria dos extratos obtidos teve uma concentração de kahweol superior ao cafestol.
This research project, with the support of small coffee producers in the State of São Paulo/Brazil, aimed to study and characterize the green coffee oil obtained by the supercritical fluid extraction and pressurized fluid extraction. Was made to characterize this authentic product, considering the minor components with biological activity demonstrated in the literature, such as phenolic compounds and diterpenes cafestol and kahweol. In order to get the green coffee oil enriched, mainly in these two major diterpenos, components relevant to cosmetic and pharmaceutical industries, applied technological innovation as the supercritical fluid extraction (SFE) and pressurized fluid extraction (PFE). The extraction tests were performed at the High Pressure Laboratory and Natural Products (FZEA/USP/Brazil) for SFE and the Laboratoire de Procédés (IUT/Université d/' Orléans/France) for PFE. In the development of methodology for analyzing diterpenes were conducted studies on the method of saponification of the green oil Arabica coffee (Coffea arabica) cv. yellow Catuaí, obtained by pressing (OP). And, concomitantly this analytical study were extracted from the oil of the same green coffee beans by SFE and PFE. Different green coffee beans oils, obtained by the three extraction methods were analyzed and compared with each other considering mainly the concentration of diterpenes. The analytical methodology developed in the first phase of the work found that for a better analysis of the diterpenes saponification reaction must be made using NaOH and 70 °C. The unsaponifiable fraction was analyzed for the different extracts. Specifically for extracts obtained by SFE, caffeine had to be separated from the oil. [...] However, the process to be analyzed individually, it is clear that the supercritical fluid extraction indicates that most of the extracts had a concentration higher of kahweol than cafestol.
Assuntos
Café/química , Coffea/classificação , Cromatografia com Fluido Supercrítico , Diterpenos/isolamento & purificação , Cromatografia GasosaRESUMO
O Brasil ocupa historicamente a posição de maior produtor e exportador de café verde do mundo (1,37 milhões de toneladas métricas de café em 2003, segundo a FAO, 2005).Existe atualmente uma forte demanda por cafés especiais, de bebida superior, pelos países importadores, entre eles destacam-se o Canadá, os Estados Unidos e a França, o que tem levado a busca de técnicas para produção de cafés de melhor qualidade. Sabe-se que qualidade final do grão beneficiado é resultante de vários fatores, incluindo cultivo, colheita, pós-colheita, pré-secagem, secagem, beneficiamento, armazenamento e industrialização (moagem e torração). Normalmente a etapa de pré-secagem é realizada em terreiro aberto, o que expõe o produto às condições ambientais, e completada em secadores rotativos. Nos últimos anos surgiu como alternativa o uso de estufas de lona plástica com a finalidade de proteger o produto, durante a etapa de pré-secagem, de eventuais precipitações que ocorram durante essa fase. A velocidade do ar e temperatura durante a pré-secagem são fatores fundamentais no processo que influenciam a qualidade do produto e a sua microbiota. Com base nessas considerações, o objetivo desse estudo foi comparar a pré-secagem do café em terreiro e em estufas, fechada e parcialmente aberta, avaliando as taxas de secagem em cada ambiente, a qualidade do produto seco e a microbiologia do produto. Os resultados indicaram que as velocidades de secagem, tanto no terreiro como na estufa semi-aberta foram bastante semelhantes, com uma vantagem marginal do terreiro aberto. A estufa fechada foi a de secagem mais lenta. A grande vantagem da estufa é o produtor não ficar dependente das condições meteorológicas que podem prejudicaro processo de secagem e/ ou causarperdas irreversíveis. (AU)
The traditional drying of gourmet coffee was compared with the drying process in partially opened and closed plasticgreen houses with the objective of evaluating the use of this structure in the coffee pre-drying process. The experiment was carried out with the cherry coffee Catuai variety, from the South of Minas Gerais, Brazil, harvested by strip picking, cleaned and free of "bóia" coffee, separated from the green ones and husked. The coffee and environmental conditions were evaluated at 6 hour intervals by measuring the drying and wet bulb temperatures;the temperature on the coffee surface, in the coffee layer and on the ground drying; moisture grain loss; water activity; pH of the grain and air speed. Microbiology analyses were carried out initially and at the end of the dryingprocess. The sensorial analysis of the dried coffee was also carried out. A marginal faster drying was observedin the terreiros due to the lower relative humidity achieved there, followed by the green house partially opened andtotally closed. The green houses can be an alternative to the producer for the drying of the cherry coffee as the drying conditions in these structures did not show differences in relation to the traditional method. Additionally no differences in the sensory aspect were observed in spite of the yeast development in the totally closed green house. (AU)