Bitter Flavor Research Articles

Temporal analysis of non-targeted flavor component variation in green tea storage and rapid prediction of storage duration

The precise changes in the flavor quality of green tea before and after the optimal consumption period remain elusive. This study used HS-SPME-GC–MS to carefully examine the volatile compounds of new tea and multiple green tea samples stored for optimal taste periods and simultaneously detected changes in taste and color during tea infusion. Notably, 16 compounds with VIP > 1.5 were identified, highlighting their significance in the overall analysis profile. Among these components, nonanoic acid, octanoic acid and hexanal were identified as potential contributors to off-flavors and rancid oil flavors in tea after storage. The color of the tea broth becomes darker. Bitter flavor is associated with increased amino acid content. The PSO-SVM model showed excellent accuracy for predicting the storage duration of green tea. These findings provide critical theoretical understandings of green tea manufacturing and quality control.

Enhanced nutritional profile of dehulled peas through fungal fermentation: Impacts on protein, starch, saponins, and total phenolic content

AbstractDehulled peas (DHP) are increasingly popular in food applications, but their integration in food products is limited due to high starch and fiber causing gelling and aggregation during cooking. Additionally, DHP contains saponins (secondary metabolite), contributing to bitter flavors, yet they also hold health benefits. We hypothesize that fungal fermentation could enhance DHP nutritional profile and integration into food products. This study evaluated the effects of six fungal organisms (Aspergillus niger [An], Aspergillus oryzae [Ao], Aureobasidium pullulans [Ap], Neurospora crassa [Nc], Rhizopus microspores var. oligosporus [Ro], Trichoderma reesei [Tr]) on DHP over 120 h of submerged fermentation, evaluating total phenolics, starch, saponins, crude proteins, and overall mass balance. Results from the study demonstrated notable changes post‐fermentation, including increased overall protein content and solubility, decreased starch content, reduced overall mass recovery, and elevated levels of total phenolics and saponins. Filamentous fungi exhibited a significant reduction in starch content, contributing to a substantial reduction in mass recovery (31%–60%) compared to the control. Unexpectedly, saponin concentrations increased (1.5 to 3 folds) during fermentation, possibly attributed to the breakdown of the substrate matrix and release of bound saponins. Total phenolic levels varied among microorganisms, with An and Nc demonstrating the highest increases (6 to 10 folds) as compared to the control. Overall, these findings point to fungal fermentation as a tool for adding value to yellow peas and other crops facing similar processing challenges. Further research is warranted to understand the health impacts and value of these enhancements.

A brief review on Antibacterial activity of Citrullus Colocynthis

Due to contamination or the rapid microbial growth that happens naturally in fish, seafood is very poorly preserved. Fish storage facilities commonly employ artificial preservatives to guarantee quality and safety while prolonging shelf life. Natural preservatives originating from plants, animals, and microbes have been shown to have the ability to take the place of synthetic antimicrobials. The bitter fruit Citrullus colocynthis has been used as a natural preservative. It belongs to the family Cucurbitaceae. The wild melon species also known as colocynth produces cantaloupe-sized fruits with a bitter flavor and seeds that are high in protein and oil. It is a prolonged perennial that thrives in xerophilic environments on sandy shores. When young, fruits are plump and speckled with dark green; when ripe, they typically become yellow. Since ancient times, the fruit of colocynthis has been used medicinally. The current study intends to investigate antibacterial properties of C. colocynthis on gram-negative bacteria E.coli & gram positive bacteria S.aureus. Natural antimicrobials derived from plants, animals, and microbes have the potential to replace chemical antimicrobials. Utilizing UV spectrometery, the chemical characterization of extracts was accomplished. Nile tilapia fish species was used for this experiment to determine antibacterial potential of C. colocynthis.

A strategy of Q-markers identification based on effect, property flavour material basis and rapid quantitative evaluation via near-infrared spectroscopy and chemometric methods for the quality control of Flos Trollii (FT)

Ethnopharmacological relevanceFlos Trollii (FT) is the dried flower of Trollius Chinensis Bunge of Ranunculaceae with the pharmacological properties of anti-inflammatory, antibacterial, antiviral, anti-oxidative. The herb FT is not only a traditional Chinese medicine (TCM) but also an extensively utilized ethnic medicine, employed by diverse ethnic groups including Mongolian, Tibetan, and Kazakh. Aim of studyFT was taken as an example to construct a strategy of quality markers (Q-markers) identification based on effect, property flavor material basis, and rapid quantitative evaluation using near-infrared (NIR) spectroscopy and chemometric methods of TCM. Materials and methodsInitially, the anti-inflammatory efficacy of FT from three places of origin was evaluated using the RAW264.7-cell inflammatory model, and the bitter property flavor was characterized using an electronic tongue. The high-performance liquid chromatography(HPLC) fingerprint of FT was generated, and the quality of FT from different origins was evaluated employing chemometrics. Next, potential anti-inflammatory and bitter property flavor compounds were screened utilizing a fingerprinting-effect relationship and fingerprinting-property flavor relationship model using partial least squares regression (PLSR). The Q-markers of the FT were confirmed based on the testability principle. Then, a swift, uncomplicated, and precise Q-marker content of the FT prediction model was developed by adopting NIR. ResultsThe main common fingerprinting peaks affecting FT's efficacy and property flavor were screened. Five of these compounds, 2″-O-beta-L-galactopyranosylorientin, orientin, vitexin, veratric acid, and isoquercitrin, characterized using HPLC and ultra-high performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS), could be regarded as Q-markers of FT. Q-marker content of the FT prediction model developed adopting NIR spectroscopy was rapid and effective. ConclusionAccording to the strategy proposed in this study, a quantitative NIR spectroscopic method to identify Q-markers could be a tool to improve the QC efficiency of TCM.

Comparative Analysis of Taste Perception Among Airline Pilots, Construction Workers, and Office Employees.

Objective Occupational exposures may influence gustatory sensations through mechanisms such as fatigue, acute or chronic stress, circadian rhythm disruptions, and exposure to various chemicals. In this cross-sectional study, we sought to compare taste perception across three professional groups, namely airline pilots, construction workers, and office employees, by assessing taste identification times for sweet, salty, sour, and bitter flavors, alongside salivary pH levels. Methods The study cohort consisted of 90 healthy male participants, with 30 individuals in each occupational group, matched for age and professional experience. Salivary pH was measured using pH meter paper, whereas taste identification times were assessed using aqueous solutions applied to dissolvable strips for each taste. Results There were no significant differences in salivary pH among the study groups. However, airline pilots exhibited a significantly longer identification time for sweet taste (9.8 ± 3.9 seconds) compared to construction workers (7.0 ± 3.1 seconds, P < 0.05) and office employees (7.1 ± 3.3 seconds, P < 0.05). Conversely, construction workers demonstrated a significantly prolonged identification time for sour taste (6.1 ± 2.9 seconds) compared to pilots (4.2 ± 2.6 seconds, P < 0.05) and office employees (4.6 ± 2.5 seconds, P < 0.05). No significant differences were observed in the identification times for salty and bitter tastes across the groups. Conclusion We found significant differences in taste perception among airline pilots, construction workers, and office employees, particularly concerning sweet and sour tastes. These findings suggest that occupational factors may influence gustatory function in a complex manner. Further research is warranted to explore the underlying mechanisms and potential implications for dietary habits and health within specific occupational groups.

Olfactory and gustatory perception in Brazilian PKU patients: A cross-sectional study.

Patients with phenylketonuria (PKU) have a highly restrictive diet, which involves restriction of phenylalanine (Phe) intake and daily use of Phe-free metabolic formula. However, little is known about the potential impact of this diet on chemical senses. The present study aimed to evaluate the olfactory and gustatory perceptions of patients with PKU. A cross-sectional controlled study which included patients with PKU on dietary treatment and healthy controls was performed. Olfactory perception was assessed using the 12-item Sniffin' Sticks test, and taste perception using the Taste Strips test. Twenty-five patients (mean age 19.3 ± 4.7 years; 13 females) and 25 controls (mean age 19.9 ± 4.9 years, p = 0.676; 13 females) were included. The mean age at treatment onset was 52.8 ± 29.7 days. The mean scores for olfactory and gustatory perceptions, and for bitter and salty flavors, were lower in patients than in controls (p = 0.039, p = 0.004, p = 0.008, and p = 0.020, respectively). Among patients, Phe levels at diagnosis correlated negatively with bitter taste (r = -0.493, p = 0.006). The lower olfaction and gustation scores found in patients may be related to understimulation caused by the highly restrictive PKU diet and the deprivation of flavors from breast milk.

Comparative Quantification of Fungiform Papillae Density and Taste Perception in Anemic and Healthy Controls: A Case-Control Study.

Background Taste perception is crucial for dietary choices, nutrition, and overall health. The human tongue, particularly the fungiform papillae, plays a significant role in taste sensation, especially for sweet and umami flavors. Anemia, a common condition characterized by low hemoglobin levels, can affect sensory perception, including taste. Recent research has begun to explore the relationship between fungiform papillae density and taste perception in individuals with anemia. Objective This study aimed to investigate the comparative quantification of fungiform papillae density and its correlation with taste perception in anemic and healthy individuals, with the goal of understanding the underlying mechanisms linking anemia to taste disturbances. Methods A total of 100 adults (50 anemic and 50 healthy controls) aged 18-65 participated in the study. Demographic data, dietary habits, and medical history were collected. Taste perception was assessed using a taste strip test and psychophysical scaling methods, including magnitude estimation and the method of constant stimuli. Fungiform papillae density was quantified using high-resolution images of the tongue. Statistical analyses, including t-tests and correlation analyses, were conducted to compare the groups and explore relationships between hemoglobin levels, papillae density, and taste perception. Results The study found that anemic individuals had a slightly lower mean fungiform papillae density (49 papillae per square centimeter) compared to healthy controls (57 papillae per square centimeter). In the taste strip test, anemic participants showed reduced accuracy in taste perception, particularly for bitter flavors. However, psychophysical scaling results, as measured by magnitude estimation, revealed no statistically significant difference in subjective taste intensity between the anemic and healthy control groups (p=0.8666). Conclusion The study suggests that while anemic individuals may exhibit reduced fungiform papillae density and altered taste perception, particularly for bitter flavors, the overall subjective perception of taste intensity does not significantly differ from that of healthy controls. These findings contribute to the understanding of taste disturbances in anemia and may inform future diagnostic and therapeutic approaches for managing taste disorders in affected individuals.

Taste Preferences at Different Ambient Temperatures and Associated Changes in Gut Microbiota and Body Weight in Mice.

Taste, dietary choices, and gut microbiota are often analyzed as major factors of metabolic health. Populations living in cold or hot regions have different dietary habits. This study aims to investigate the potential association among ambient temperature, food taste preferences, and cecal microbiota community profiles in mice. By exposing mice to mixed diets containing sweet, sour, salty, and bitter flavors at low (4 °C) and high (37 °C) ambient temperatures, the taste preferences of mice at both ambient temperatures were in the order of saltiness > sweetness > bitterness > sourness. Exposing mice to sweet, sour, salty, and bitter diets, respectively, revealed that in a low-temperature environment, mice consuming salty (5.00 ± 1.49 g), sweet (4.99 ± 0.35 g), and sour (3.90 ± 0.61 g) diets had significantly higher weight gain compared to those consuming normal feeds (2.34 ± 0.43 g, p < 0.05). Conversely, in a high-temperature environment, no significant changes in body weight were observed among mice consuming different flavored diets (p > 0.05). In a low-temperature environment, mice fed sour and sweet diets showed a significant difference in the gut microbiota composition when compared to those fed a normal diet. A higher abundance of Lachnospiraceae, UBA1819, and Clostridiales was identified as the most significant taxa in the sour group, and a higher abundance of Ruminiclostridium was identified in the sweet group. These differences were associated with microbial pathways involved in carbohydrate metabolism, amino acid metabolism, and energy metabolism. A high-temperature environment exhibited only minor effects on the gut microbiota profile. Overall, our findings provide evidence for temperature-modulated responses to the taste, gut microbiota functions, and body weight changes in mice.

Phytochemistry and Pharmacological Activities of Vernonia amygdalina

Vernonia amygdalina is a small tree that can grow to a height of ten metres. It is sometimes referred to as bitter leaf due to the fact that its leaves have a bitter bitter flavour and its branches are frail. Although its natural habitat is in tropical Africa, it may be found all over the world in regions that receive an average rainfall of 750–2000 millimetres. These regions include areas that are adjacent to rivers and lakes, as well as forests and grasslands that are located up to an elevation of 2800 metres. The plant is mostly employed as a medicinal herb in the context of traditional medical practices. The plant contains a variety of phytoconstituents, the most important of which are phenol, oxalate, phytates, tannins, flavonoids, cyanogenic glycosides, alkaloids, terpenes, anthraquinone, steroids, coumarins, lignans, xanthones, edotides, sesquiterpenes, and phenol. There are a number of advantages associated with this plant, including its capacity to alleviate fever and pain, as well as its antidiabetic, anti-inflammatory, antioxidant, chemoprotective, and cytotoxic activities.

Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties

The fortification of staple foods and the exploitation of agri-food by-products are the goals of modern food technologies. In this study, we prepared fortified pasta by replacing semolina flour with 5%, 10%, and 15% dried red chicory by-product powder (RCP), rich in fiber (27%) and healthy bioactive compounds (4.3%). The UHPLC-DAD-HRMS indicated hydroxycinnamic acids (HA), flavonoids (F), anthocyanins (A), and sesquiterpene lactones (SL) as the main bioactive compounds of RCP. The extraction recoveries of phenolic-fortified pasta (ranging from 0.2 to 13% for HAs to 5–28% for Fs and < 0.2% for As) suggest a high affinity with the semolina components, likely gluten or starch. The addition of RCP influenced (p < 0.05) the pasta's technological properties by inducing an increase in cooking loss, fully cooked time, and a decrease in the swelling index. The texture analysis showed that firmness and adhesiveness increased in the fortified sample. The sensory characterization showed a greater perception of vegetable and bitter flavor with increasing fortification levels. The RC15 sample had optimal technological, nutritional, and sensory characteristics. In conclusion, RCP could be an ingredient used to produce pasta with high fiber and bioactive compounds.

Preparation and characterization of Maillard reaction products from enzymatic hydrolysate products of abalone viscera

The abalone viscera contain high levels of proteins, amino acids and other bioactive compounds that possess significant utilitarian value. In this study, abalone viscera were used as raw material and the enzymatic hydrolysates were hydrolyzed by biological enzymes. The flavor and taste of the enzymatic hydrolysates were improved by the Maillard reaction. The results showed the Maillard reaction products (MRPs) had a high antioxidant activity. The GC–MS with headspace solid phase microextraction results indicated aldehydes and ketones were the main volatile compounds, and the content of fishy and unpleasant odors in the MRPs decreased or even disappeared. E-tongue results showed the bitter and astringent flavors in the MRPs were significantly reduced. The content of free amino acids presenting bitter flavors was significantly reduced. In conclusion, the flavor of the enzymatic hydrolysates could be improved greatly after the Maillard reaction, and the MRPs had the potential to be used as flavorings.

Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce

This study addresses the challenge of enhancing gamma-aminobutyric acid (GABA) content in soy sauce through optimized fermentation condition. Using a multiple starter culture, consisting of Aspergillus oryzae strain NSK, Bacillus cereus strain KBC and Tetragenococcus halophilus strain KBC, the incubation conditions including the percentage of bacterial inoculum (10, 15 and 20 %), pH (3, 5 and 7) and agitation speed (100, 150 and 200 rpm) were optimized through Response Surface Methodology (RSM). Under the optimal conditions (20 % inoculum, pH 7 and stirring at 100 rpm), the multiple starter culture generated 128.69 mg/L of GABA after 7 days and produced 239.08 mg/L of GABA after 4 weeks of fermentation, which is 36 % higher than under non-optimized conditions (153.48 mg/L). Furthermore, sensory analysis revealed high consumer acceptance of the fermented soy sauce than the control (soy sauce without any treatment and additional bacteria) and commercial soy sauce. Consumers indicated that the starter culture offered an improved umami taste and reduced bitter, sour and salty flavours compared to the commercial product. Under optimal fermentation conditions determined by RSM statistical analysis, the multiple starter culture is able to produce high levels of GABA and is more likely to be accepted by consumers. The findings of this research have the potential to impact the food sector by offering a functional soy sauce with added health benefits and also being well-received by consumers.

Monkey menace in Nepal: An analysis and proposed solutions

Monkey menace is a prevalent issue in South Asia and Southeast Asia, where Rhesus macaques are considered pests of major field crops. In Nepal, factors such as monoculture cropping patterns, forest fragmentation, degradation of natural habitats, and changing agricultural practices contribute to increased monkey menace and human-macaque conflict. Factors such as cropping season, food resource distribution, crop variety, wild food availability, and distance from forests and farms influence the frequency and intensity of crop raiding. This study introduced non-human primates, their status, and availability in Nepal, and analyzed different crops raided by monkeys along the Buddhi Gandaki River, frequency and crop raiding season of monkeys in Jhor Mahankal and Goldhunga and suggested some solution measures for the monkey menace in Nepal. Maize was the most raided crop, while pumpkin was the least. The total percentage of crops raided was 24.62%, with an average crop loss of 29.24%. Crop raiding was most prevalent during the spring season (45%), followed by the rainy season (39%), and least prevalent during the winter season (16%). Rhesus macaques refrained from raiding crops with bitter or spicy flavors, such as turmeric, bitter gourd, chili, ginger, and mustard. The suggested control measures need to be followed to mitigate the monkey menace and manage the human-wildlife conflict.

Effect of Lacticaseibacillus rhamnosus L08 fermentation on xanthine oxidase inhibitory activity and flavour profile of honeysuckle (Lonicera japonica thunb.)

Xanthine oxidase (XOD) catalyses the oxidation of hypoxanthine and xanthine to uric acid, and inhibition of its activity has become the main strategy to reduce uric acid production. Honeysuckle (HON) which is rich in polyphenols potentially has the capacity to inhibit XOD activity. However, it carries the bitter and astringent flavor as well as many traditional Chinese medicines, along with that most of the polyphenols in HON exist in bound form, the exploitation and application of HON in food is limited. In this study, we investigated the effects of Lacticaseibacillus rhamnosus L08 fermentation on the bioactive components, XOD inhibitory activity and flavour characteristics of HON. The results showed that the XOD inhibitory activity was increased by 2.08 times after 96 h of fermentation. It was demonstrated that the increase in the total flavonoid content and total phenol content was the main reason for the enhancement of the fermentation solution's XOD inhibitory activity and antioxidant activity. Moreover, the fermentation also enriched the composition of volatile components of HON and reduced levels of undesirable flavour substances, which made the usage of fermented HON as functional food or in pharmaceutical use feasible and applicable.

Microbiological, Phytochemical Constituents, and Antioxidant Properties of Fermented Green Robusta Coffee Beans

Robusta coffee is one of Malaysia’s most planted species due to its ability to adapt to the local climate. Nonetheless, the coffee species was perceived as having lower quality and economic value due to bitterness and astringency. It is widely believed that higher caffeine and chlorogenic acid contents in Robusta coffee beans contributed to the unfavourable bitter and astringent flavour. Hence, the present study intends to evaluate the effect of spontaneous wet fermentation (SWF) of locally grown Robusta (&lt;i&gt;Coffea canephora&lt;/i&gt; L.) coffee towards the microbiological properties, phytochemical constituents, in particular caffeine and chlorogenic acids (CGA), total phenolic content (TPC), and antioxidant properties. The SWF of green Robusta coffee beans from University Agricultural Park (UAP), Universiti Putra Malaysia, Serdang, Selangor, took place at ambient temperatures between 25 to 28°C, and the pH decreased from 5.2 to 3.64 over five days of fermentation. The total plate count, lactic acid bacteria (LAB) and yeasts were significantly increased to approximately 7 Log10 CFU/g. The SWF has reduced caffeine content by 35%, while the CGA has decreased by roughly 20%. The SWF also led to an increase in TPC of approximately 31.5% and an increase in antioxidant activity of approximately 60%.

Effects of different spices on the bioactive compounds, antioxidant activity, and sensory qualities of kale crisps

SummaryThe study investigated the effect of different spices–cardamom, chilli, ginger, and turmeric on the bioactive compounds, antioxidant activity, colour, and sensory attributes of kale crisps. Specifically, the antioxidant capacity was ranked as follows: kale crisps with turmeric &gt; chilli ≈ ginger &gt; cardamom ≈ control crisps. The analysis using HPLC‐MS/MS focused on 15 specific compounds. Kale crisps contained predominantly chlorogenic and isochlorogenic acids, with turmeric crisps having the highest levels. Turmeric kale crisps exhibited the best sensory properties for overall appearance and crispness. The study found that kale crisps have a high folate content, with ginger crisps containing the highest amounts. Cardamom kale crisps preserved high folate content but had a strong aroma and bitter flavour. The study found lightness (L*) positively correlated with aroma desirability, while redness (a*) negatively correlated with flavour desirability. The chilli kale crisps had a strong flavour and lost their green colour the most, resulting in a lower panel ranking despite high antioxidant potential. This study indicates that kale crisps, especially those with turmeric, may represent a valuable source of bioactive compounds and functional properties. Sensory evaluation indicated their high levels of acceptability.

Simulated Digestion of Red Sea Cucumber (Parastichopus tremulus): A Study of Protein Quality and Antioxidant Activity

Sea cucumbers from unharvested areas, are underutilized resources which may have the potential to become a future food resource. The aim of this study was to evaluate protein quality and investigate the changes in antioxidant activity from frozen and freeze-dried red sea cucumber (Parastichopus tremulus) subjected to digestion, using an in vitro digestion model. P. tremulus constituted high moisture content (90%), comparable protein (4%) and ash (4%) content, and low lipid (1%) content. The biochemical components in freeze-dried samples were largely retained during the freeze-drying process. Frozen samples showed significantly higher (p &lt; 0.05) antioxidant activity compared to freeze-dried samples (calculated on a dry weight basis). The quantity of essential amino acids was high (31%) and corresponds to the Food and Agriculture Organization of the United Nations reference protein. Frozen samples showed an increase in antioxidant activity during digestion measured by three different antioxidant assays. Freeze-dried samples only showed an increase in one of the antioxidant assays. Correlations (p &lt; 0.05) were found between specific free amino acids and antioxidant activity. The amount of free amino acids exceeded the threshold to taste bitter, umami, sour, and sweet flavors. This study showed that P. tremulus constitutes good protein quality, performed antioxidant activity, and has the potential to be used as a flavor-enhancing ingredient.

Adsorption behavior of soybean protein isolate-soyasaponins mixed system at saliva interface and influence mechanism of saponin bitterness presentation

The bitterness of soyasaponins (Ssa) is one of the main causes of undesirable flavors in soy products. In this study, a Ssa-soybean protein isolate (SPI) binary system was constructed to simulate the adsorption behavior of soybean products at the oral-salivary interface and the mechanism of bitter taste development was investigated. The concentration of Ssa with was determined to be the minimum bitterness value approximately 0.5 mg/mL by sensory evaluation and electronic tongue determination. The nonspecific interactions were confirmed by isothermal titration calorimetry (ITC) and endogenous fluorescence measurements. Ssa formed aggregates with SPI that desorbed from the interface into the bulk phase, resulting in a subsequent increase in particle size and turbidity. This study demonstrated the ability of SPI with Ssa at specific concentrations to attenuate the bitter flavor of Ssa, thus providing important implications for increasing the acceptability of soy products.

Microbial terroir: associations between soil microbiomes and the flavor chemistry of mustard (Brassica juncea).

Here, we characterized the independent role of soil microbiomes (bacterial and fungal communities) in determining the flavor chemistry of harvested mustard seed (Brassica juncea). Given the known impacts of soil microbial communities on various plant characteristics, we hypothesized that differences in rhizosphere microbiomes would result in differences in seed flavor chemistry (glucosinolate content). In a glasshouse study, we introduced distinct soil microbial communities to mustard plants growing in an otherwise consistent environment. At the end of the plant life cycle, we characterized the rhizosphere and root microbiomes and harvested produced mustard seeds for chemical characterization. Specifically, we measured the concentrations of glucosinolates, secondary metabolites known to create spicy and bitter flavors. We examined associations between rhizosphere microbial taxa or genes and seed flavor chemistry. We identified links between the rhizosphere microbial community composition and the concentration of the main glucosinolate, allyl, in seeds. We further identified specific rhizosphere taxa predictive of seed allyl concentration and identified bacterial functional genes, namely genes for sulfur metabolism, which could partly explain the observed associations. Together, this work offers insight into the potential influence of the belowground microbiome on the flavor of harvested crops.

Quantitative Analysis of Phytochemical Compounds and Antihyperglycemic Potential of Robusta Coffee from West Lampung

West Lampung Regency in Lampung Province produces high quality robusta coffee with a distinct, strong bitter flavour. Bitter flavour indicates the amount of bioactive substances produced by plants called phytochemicals. The aim of this study is to analyse the phytochemical compounds and antihyperglycemic potential of robusta coffee beans from West Lampung, Indonesia. Quantitative phytochemical analysis was carried out using the thin layer chromatography method and spectrophotometry. Animal experimental design using robusta coffee on hyperglycemia conditions in mice which was induced by alloxan 170 mg/kgBW subcutaneously and given by 1 ml of brewed robusta coffee for 10 days. The robusta coffee from West Lampung contained total caffeine 4,014.87 µg/g, total flavonoid content (TFC) 93.6 mg quercetin equivalent per gram of sample, with total alkaloid content (TAC) 0.848 mg of quinine equivalent per gram of sample, total tannin content (TTC) 182.3 mg of tannic acid equivalent per gram of sample, and total saponin content (TSC) 24.2 mg of quillaja bark equivalent per gram of sample. The administration of 1 ml/mice/day of robusta coffee brewed for 10 days did not show a decrease in blood sugar level in hyperglycemic mice, due to the short duration of the study, so the role of coffee in decreasing hyperglycemia conditions has not been optimally observed.