Current Research in Food Science
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2024
·
IF 6.2
Gui-Lin Hu,Chen-Xi Quan,Hao-Peng Dai,Ming-Hua Qiu
Defective coffee beans (DCB) are one of the main reasons for poor coffee quality. In the current research, chemical difference of three common DCB including sour beans (SCB), black beans (BCB), and mold beans (MCB) were clarified using 1 H qNMR method and compared with that of non-defective beans (NDCB). The results indicated that DCB has lower sugar and lipid content compared to NDCB, yet it boasts a higher acetate concentration. The 1 H NMR from water-soluble content was shown to be more effective than that of oil fraction for qualitative of DCB blends, regardless of whether partial least squares discriminant analysis (PLS-DA) or machine learning (ML) algorithms were used. Support vector machine (SVM) was proved to be excellent for distinguishing DCB blends. Finally, a partial least squares regression (PLS) model was built for quantitative analysis of DCB blends. In summary, current research will not only help to reveal the material basis of DCB and their impact on coffee flavor, but also provide feasible strategies for the identification of DCB.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2018
·
IF 4.946
Xia Wang,QianQian Meng,XingRong Peng,GuiLin Hu,MingHua Qiu
Eight new ent -kaurane diterpene fatty acid esters, namely caffarolides A–H ( 1 – 8 ), were isolated from green beans of Coffea arabica . Their chemical structures were confirmed by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, 1 H– 1 H COSY, and ROESY), HRMS, IR and CD spectra and by GC-FID analysis. Interestingly, the diterpene moiety of these new compounds first occurred in genus Coffea . All the isolates were evaluated for platelet aggregation activity in vitro . As the results, caffarolides C, D and F ( 3 , 4 and 6 ) showed induction effect for platelet aggregation and the possible structure-activity relationships have been discussed briefly.
研究领域:
植物化学
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药理学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Shiwen Liu,Shan Xiao,Bo Wang,Yanxue Cai,Ruihong Xie,Xing Wang,Jihui Wang
Lignin, a biopolymer generated from renewable resources, is widely present in terrestrial plants and possesses notable biosafety characteristics. The objective of this work was to assess the edible safety, in vitro antioxidant, and anti-cancer properties of various lignin fractions isolated from commercially available coffee beans often used for coffee preparation. The findings suggest that the phenolic hydroxyl content increased from 3.26 mmol/g (ED70L) to 5.81 mmol/g (ED0L) with decreasing molecular weight, which resulted in more significant antioxidant properties of the low molecular weight lignin fraction. The findings of the study indicate that the viability of RAW 264.7 and HaCaT cells decreased as the quantity of lignin fractions increased. It was observed that concentrations below 200 μg/mL did not exhibit any harmful effects on normal cells. The results of the study demonstrated a significant reduction of cancer cell growth (specifically A375 cells) at a concentration of 800 μg/mL for all lignin fractions, with an observed inhibition rate of 95 %. The results of this study indicate that the lignin extracts derived from coffee beans exhibit significant potential in mitigating diseases resulting from excessive radical production. Furthermore, these extracts show promise as natural antioxidants and anti-cancer agents.
研究领域:
植物化学
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药理学
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生物医学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Jinrui Zhu,Li Zhou,Minjie Zhao,Fang Wei,Haiyan Fu,Eric Marchioni
Coffee is popular worldwide and its consumption is increasing in recent years. Although mass spectrometry-based lipidomics approaches have been prevalent, their application in studies related to detailed information and dynamic changes in lipid composition during coffee bean roasting is still limited. The aim of this study was to investigate the dynamic changes in coffee bean lipids during the roasting process. The lipid classes and lipid molecular species in coffee beans were characterized by lipidomic analysis combined with chemometrics. A total of 12 lipid classes and 105 lipid molecular species were identified and quantified. Triacylglycerols (TAG) was the most abundant lipid class in both green beans and roasted beans. The content of phosphatidylethanolamine (PE) and lysophosphatidylethanolamine (LPE) in green beans was obviously higher than that in roasted beans. Other phospholipids , such as phosphatidylinositol (PI), lysophosphatidylinositol (LPI), phosphatidylcholine (PC), lysophophatidylcholine (LPC) and phosphatidic acid (PA), showed a tendency to increase at the beginning of roasting, then decreased gradually. Several differential lipid molecule species, for instance, PE (16:0_18:2), PC (18:2_18:2) were significantly down-regulated, and PI (18:1_18:2) was significantly up-regulated. This study provided a scientific basis for the change of coffee bean lipids during the roasting process.
研究领域:
食品科学
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分析化学
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植物代谢
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产品关联
DOI
PubMed
高影响因子
MOLECULES
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2020
·Vol. 25
·期 5
·1157
·
IF 3.267
Sha Cong,Wenjiang Dong,Jianping Zhao,Rongsuo Hu,Yuzhou Long,Xiaoxing Chi
The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted using the Arrhenius model. The acid value, iodine value, peroxide value, total oxidation value, thiobarbituric acid reactive substances, and free fatty acid content increased throughout storage, while the moisture content,p-anisidine value, and unsaturated fatty acid content decreased, which suggests that lipid oxidation occurred during accelerated storage. The predicted shelf life of green coffee bean samples were 57.39 days, 44.44 days, and 23.12 days when stored at 40 °C, 50 °C, and 60 °C, respectively. This study provided scientific evidence of the impact of lipid oxidation on the loss of quality during the accelerated storage of green coffee beans.Keywords:green coffee beans;lipid oxidation;accelerated storage;shelf life prediction
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
ANALYST
·
2019
·Vol. 144
·期 24
·7421-7431
·
IF 4.019
Wanyu Zhang,Lihua Jia,Xiangfeng Guo,Rui Yang,Yu Zhang,Zhenlong Zhao
Carbon dots (CDs) are a developing stable, conductive, and environmentally friendly fluorescent nanomaterial with potential applications in biomedicine and sensing. In this study, CDs with up- and down-conversion photoluminescence characteristics were prepared via a one-pot hydrothermal method using coffee beans as the sole raw material. Fourier transform infrared spectra and X-ray photoelectron spectroscopy showed the presence of nitrogen and oxygen functional groups on the CDs surfaces. Transmission electron microscopy showed that the CDs were spherical with an average size of 4.6 nm. The CDs precursor and synthesis process are environmentally benign, and the resulting CDs exhibit excellent photostability, reversible fluorescence response to temperature, and good ionic-strength tolerance. Moreover, these CDs can be used as efficient fluorescence probes in selective and sensitive Fe3+ detection by a dual-readout assay. The down- and up-conversion fluorescence measurements from the CDs were in the linear range for 0–0.10 mM Fe3+ with the detection limits of 15.4 and 16.3 nM, respectively. Furthermore, the CDs were successfully applied to intracellular sensing and imaging Fe3+ ions, indicating their potential use in bioscience applications.
研究领域:
材料科学
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生物医学
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分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2021
·Vol. 45
·期 5
·e15421
·
IF 2.19
Huihui Hu,Xiaoling Liu,Lian Jiang,Qi Zhang,Haide Zhang
In this study, the level of acrylamide (AAM) in Robusta coffee beans was analyzed in a hot air roaster, in which the temperature was increased from room temperature to 220°C. Results showed that the maximum AAM level of 974 ± 29 μg/kg was achieved at 180°C. Thereafter, AAM continuously decreased down to 109 ± 18 μg/kg. The concentration curves of AAM precursors, namely, 5-hydroxymethyl furfural (5-HMF), sugars, and asparagine, were plotted and their correlations with AAM was analyzed. Moreover, the promotion or inhibition effects of amino acids on the AAM production were observed in a model system. The addition of tryptophan, alanine, phenylalanine, cysteine, glutamine, arginine, serine, and lysine exhibited promoting effects on the initial AAM production rate. However, the promotion effect became weaker as heating time extended. Under the three heating times, both glycine and aspartic acid exerted an inhibitory effect on AAM production. Novelty impact statement A temperature over 200°C should be achieved to obtain low AAM level. The relationship between AAM and precursor substances is closely related. The presence of Gly and Asp in coffee can inhibit AAM formation.
研究领域:
食品科学
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化学
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DOI
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Guilin Hu,Xingrong Peng,Ya Gao,Yanjie Huang,Xian Li,Haiguo Su,Minghua Qiu
As the most consumed beverage in the world, the material basis of the sensory quality for roasted coffee beans has always received much attention. The objective of the present study was to clarify the physical morphology changes, main chemical ingredients and cupping scores of arabica coffee beans of different roasting degrees, by scanning electron microscopy (SEM), nuclear magnetic resonance (NMR) and sensory analysis, respectively. Statistical analysis of the data by multivariate analysis demonstrated that trigonelline, sugars, malate, quinic acids, γ-butyro-lactone and acetate have the potential to be new roasting markers. Additionally, in all the sensory indicators, body and acidity were found to be susceptible to roasting degree. Basing on cluster heatmap and sensory molecular network, the complex relationships between sensory indicators and ingredients were discussed. The results of partial least squares regression (PLSR) showed that the content of the main coffee ingredients can be used to predict the body score.
研究领域:
食品科学
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化学
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DOI
高影响因子
ACS Applied Materials & Interfaces
·
2024
·
IF 8.3
Yiran Liang,Haoyuan Luo,Daohao Zhou,Xin Zhou,Qibin Xia,Zhong Li
The development of granular carbon materials with outstanding selectivity for the separation of alkenes and alkanes is highly desirable in the petrochemical industry but remains a significant challenge due to closely similar molecular sizes and physical properties of adsorbates. Herein, we report a facile approach of using natural biomass to prepare novel granular carbon molecule sieves with a molecular recognition accuracy of 0.44 Å and propose a new three-region model for the pore size distribution of amorphous porous carbons. Coffee bean-based granule carbon molecular sieves (CFGCs) were prepared with precise micropore regulation with subangstrom accuracy and characterized using molecular probes to reveal the evolution of carbon structure during preparation. The CFGC-0.09–750 demonstrates exceptional selectivity adsorption toward C3H6 while excluding C3H8, with an uptake ratio of 106.75 and a C3H6 uptake of 1.88 mmol/g at 298 K and 100 kPa, showcasing its immense potential in industrial applications for separating C3H6 and C3H8. The novel three-region model established in this work can clearly and reasonably elucidate why the samples CFGCs can screen propylene from propane at the subangstrom level. This study provides important guidance for the development of new carbon molecular sieves with subangstrom accuracy in molecular recognition and separation capacity.
研究领域:
材料科学
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化学工程
·
吸附分离技术
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产品关联
DOI
PubMed
高影响因子
TALANTA
·
2024
·
IF 5.6
Mengmeng Ji,Yi Chen,Yufei Hu,Gongke Li
The origin of coffee beans impacts the aroma, flavor, and consumer acceptance, resulting from volatile organic compounds (VOCs) such as ketones, aldehydes, alcohols, pyrazine, and esters. Among them, ketones are associated with the refreshing fruity flavor of coffee beans and can serve as key substances for identifying their origin. Herein, the novel method of cyclic cataluminescence (CCTL) was presented and proven to be feasible for differentiating the origins of coffee beans based on the ketones-involved multiple cataluminescence reactions. A series of exponential decay CCTL peaks were measured through nano Al 2 O 3 -catalyzed reactions. By fitting the variation of peak intensity I n with time t , the characteristic attenuation coefficient k was calculated, which can be used to successfully distinguish the origin of the selected coffee beans in combination with chemometrics. The method was validated in the tests of 82 coffee beans. Coffee from the same origin has similar k values, while coffee from different origins has different k values. The discrimination accuracy of linear discriminant analysis and hierarchical clustering analysis was 100 %. The established method was fast. We anticipate that the technique could also serve as a promising new tool for reliably, effectively, and swiftly identifying the origins of other plant products.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Jian-Jun Zhong,Lingling Zhao,Yuanxin Guo,Zhanming Li,Hua Ye,Huanan Guan,Zhiqiang Xing,Weiqing Wang
The coffee phytochemical trigonelline and its roasting products nicotinic acid and N -methylpyridinium represent an important class of bioactives that mediate the health benefits of coffee consumption. However, there is a paucity of methods for their simultaneous analysis in coffee beans, especially those affordable and reliable for widespread routine use. To improve this situation, an easy-to-use HPLC−UV method was developed in this study based on a reversed-phase/cation-exchange mixed-mode column showing unique chromatographic selectivity toward the polar and ionic analytes over the matrix components of coffee. The selectivity was achieved by using a decreasing acetonitrile gradient, which tuned the column to a cation-exchange/hydrophilic interaction (CEX/HILIC) mixed separation mode whilst minimizing its hydrophobic interaction capability. The method was assessed for figures of merit, giving limits of detection in coffee beans at around the 0.1 mg/100 g wet matter level, and verified for its applicability to a heterogeneous set of coffee bean samples differing in roasting degree and origin.
研究领域:
分析化学
·
食品科学
·
植物化学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Dejin Wang,Xingqiang Wu,Jingchun Mao,Zongyi Wang,Yujie Xie,Xudong Wu,Kaixuan Tong,Hongping Man,Chunlin Fan,Hui Chen
In this work, a simple, high-throughput, and sensitive analytical method for simultaneously determining 270 pesticides and 13 mycotoxins from different chemical classes in raw coffee beans was developed. The modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) process mainly involved the effects of hydration volume, extraction solvent, extraction salt, and the type and amount of adsorbent used for sample extraction and purification. The samples were detected by liquid chromatography-quadrupole-time-of-flight mass spectrometry (LC-Q-TOF/MS) with a self-built database. The method effectively reduced matrix effects and the 283 compounds showed good linearity in their respective linear ranges ( R 2 > 0.99). The screening detection limits (SDL) of the method were in the range of 0.1–20 μg/kg, and the limits of quantification (LOQ) were in the range of 0.2–20 μg/kg. The average recoveries of the 283 compounds at three spiked levels ranged from 72.1 % to 114.9 %, with intra-day and inter-day relative standard deviations less than 9.8 % and 17.1 %, respectively. The recoveries of all analytes ranged from 70.0 % to 120.0 % at three spiked levels (1×LOQ, 2×LOQ, and 10×LOQ), with relative standard deviations less than 20.0 %. The results were satisfactory according to the SANTE/11312/2021 guidelines. The method successfully analyzed 34 batches of actual samples, with concentrations ranging from 0.1 to 61.9 μg/kg for pesticides and 2.3–43.0 μg/kg for mycotoxins. This method provides a powerful tool for monitoring organic contaminants in raw coffee beans.
研究领域:
食品科学
·
分析化学
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DOI
高影响因子
危险品化学品经营许可证（带存储）