Coffee Extract Research Articles

The Specific Encapsulation of Procyanidins from Litchi Peel and Coffee Pulp Extracts via Spray-Drying Using Green Polymers.

Polyphenols called procyanidins can be extracted from agro-industrial waste like litchi peel and coffee pulp. However, their efficacy is limited due to instability, which hinders both the bioavailability and preservation of their activity. This study aims to establish the ideal encapsulation conditions required to preserve the procyanidin properties found in extracts taken from litchi peel and coffee pulp. To attain the maximum procyanidin encapsulation efficacy (EE), the Taguchi method was utilized to streamline the spray-drying conditions for different wall materials-maltodextrin (MD), whey protein (WP), citrus pectin (CP), and skim milk (SM). The optimized conditions consisted of feed flow (3, 4.5, and 6 mL/min), temperature (125, 150, and 175 °C), and airflow (30, 35, and 40 m3/h). The microcapsules were characterized using ABTS, DPPH, lipoperoxidation, and scanning electron microscopy. Objective evaluations revealed that MD was the most effective encapsulation material for the litchi extract, whereas WP was the optimal option for the coffee extract. Of all the factors considered in the spray-drying process, feed flow had the strongest impact. The spray-drying process for the litchi peel extracts achieved high procyanidin encapsulation efficiencies at a feed flow rate of 4.5 mL/min, a temperature of 150 °C, and an airflow rate of 35 m3/h. Meanwhile, the coffee extract spray drying achieved similar results at a feed flow rate of 4.5 mL/min, a temperature of 175 °C, and an airflow rate of 40 m3/h. Encapsulation efficiencies of 98.1% and 93.6% were observed for the litchi and coffee extracts, respectively, under the mentioned optimal conditions. The microencapsulation process was successful in preserving the antioxidant properties of procyanidins. The microcapsules' size ranged from 2.6 to 3.2 micrometers. The results imply that the phenolic compounds present in the extracts function as effective antioxidant agents.

A Comparative Analysis of Phenolic Content, Antioxidant Activity, Antimicrobial Activity, and Chemical Profile of Coffea robusta Extracts Using Subcritical Fluid Extraction and Supercritical Carbon Dioxide Extraction.

In this study, extracts of Robusta-roasted coffee were obtained using various extraction techniques, including subcritical fluid extractions using HFC-134a and HCFC-22 under room-temperature batch extraction, frozen-temperature batch extraction, and continuous extraction conditions. Additionally, supercritical carbon dioxide (SCCO2) extraction was performed using ethanol and tetrahydrofuran as co-solvents. These extractions were performed due to the presence of potent antioxidants and antibacterial substances in the extracts. Extraction machines were built to process the extraction. The antioxidant potential of the extracts was evaluated using total phenolic content and DPPH and FRAP assays, while antibacterial potential was identified using the disk diffusion method. The results showed that HCFC-22 extraction produced the highest yield compared to other extraction methods, but HFC-134a extraction had the highest antioxidant potential values. The yield and antioxidant potential of the extracts obtained using room-temperature batch extraction were slightly higher than those obtained using frozen-temperature batch extraction and continuous extraction. The yield and antioxidant potential of the extracts obtained using SCCO2 extraction were similar to those obtained using HFC-134a and HCFC-22 extractions, and co-solvents slightly improved the extraction performance. The extracts were found to be more effective as inhibitors of Gram-positive bacteria than Gram-negative bacteria. Caffeine was the most prominent tentative chemical compound in all coffee extracts. This research study provides a better understanding of various extraction techniques using HFC-134a, HCFC-22, and SCCO2 when applied to roasted Robusta coffee beans, with a focus on yield, antioxidant potential, antimicrobial potential, and tentative chemical profiles.

Chlorogenic acid in green bean coffee on body weight: a systematic review and meta-analysis of randomized controlled trials

BackgroundSupplemental green bean coffee extract (GBCE) with caffeine has been shown to prevent weight gain. There are different dosages of GBCE that contain chlorogenic acid (CGA), and the data for their effectiveness in preventing weight gain (500 mg/day) is currently out of date. To better understand the effects of GBCE containing CGA on body weight, the present study sets out to perform a systematic review and meta-analysis of these studies.MethodsUsing electronic databases, including Scopus, Embase, PubMed, and Cochrane Library databases, literature was searched up to October 13, 2022. For the meta-analysis examining the impact of GBCE containing CGA (500 mg/day) on body weight with a random-effects model, the randomized controlled trials (RCTs) were considered. We calculated weighted mean differences and 95% confidence intervals (CIs). To gauge study heterogeneity, the Cochran Q statistic and I-squared tests (I2) were employed.ResultsThe meta-analysis includes three RCTs with 103 individuals (case = 51, control = 52). The combined findings of GBCE with CGA at least 500 mg/day result in body weight reduction (WMD: − 1.30 and 95% CI: − 2.07 to − 0.52, p = 0.001) without study heterogeneity (I2 = 0%, p = 0.904) and without publication bias estimated using Egger’s and Begger’s test (p = 0.752 and p = 0.602, respectively).ConclusionsAccording to the meta-analysis, GBCE with CGA 500 mg/day lowers body weight. Nevertheless, despite its limited sample size and short-term study, this study was successful. Long-term research on the effectiveness and safety of GBCE and CGA on body weight require more clinical trials.Systematic review registrationPROSPERO CRD42021254916.

Green Tea and Decaffeinated Light Roasted Green Coffee Extract Combination Improved Cardiac Insulin Resistance through Free Fatty Acids and Adiponectin/FAS Pathways Amelioration in Metabolic Syndrome Rat Model

Background: Insulin resistance has been independently associated with cardiac diseases. Free fatty acids are recently known to induce cardiac insulin resistance due to low-grade inflammation. Therefore, the improvement of free fatty acid levels can also improve cardiac insulin resistance. This study investigated the combination of green tea and decaffeinated-light roasted green coffee extract in the improvement of free fatty acid-induced cardiac insulin resistance by improving the adiponectin/FAS pathways. Methods: This study used 25 males Sprague-Dawley rats induced by a high-fat high sucrose diet and injection of low dose streptozotocin to make a metabolic syndrome (MS) rat model and standard chow as healthy control rats. The MS rats were treated with green tea (200 mg/ b. w.), decaffeinated-light roasted green coffee (300 mg/ b. w.), and the combination of both extracts in 9 weeks. Experimental groups in this study were divided into 5 groups: 1) MS (HFHS diet + STZ) group, 2) NC (normal chow) group, 3) GT (green tea extract) group, 4) GC (decaffeinated-light roasted green coffee extract), 5) CM (combination of both extracts) group. Adiponectin and HOMA-IR level was analysed using ELISA, and the gene expression of Adipo-R1, FAS, PI3K, PDK1, Akt, GLUT4 was measured by RT-PCR. Results: The combination of green tea and decaffeinated-light roasted green coffee showed synergistic effects in improving FFA levels. The adiponectin/FAS pathways was attenuated in the CM group. Moreover, the combination also showed improvement in cardiac insulin resistance markers such as IRS1/2, PI3K, PDK1, Akt, and GLUT4. Conclusions: The combination of green tea and decaffeinated-light roasted green coffee extract improved cardiac insulin resistance better than green tea and green coffee extract administration alone by reducing free fatty acids levels through adiponectin/FAS pathways modulation.

Plant extract as kairomone attractant to cocoa pod borer, Conopomorpha cramerella (Snellen) (Lepidoptera: Gracillariidae) in cocoa farm

In Southeast Asian countries, the cocoa pod borer (Conopomorpha cramerella) is a significant pest that can cause damage to cocoa production. A potential method for controlling this pest is to use kairomone attractants made from plant extracts. This study aimed to determine the attractiveness of Carrot Leaf Extract (ElCar) and Coffee Leaf Extract (ElCoff) to C. cramerella. Approximately one hectare of cocoa plants was used in the experiment, and observations were made with a three-day interval for two months. The findings demonstrated that the use of plant extracts as kairomone attractants was effective for attracting adult females. No adult male populations were captured during the period of observation. 116 female adults were captured in ElCar, 25 at 5% concentration, 27 at 10% concentration, and 64 at 15% concentration. 100 adult females were captured in ElCoff: 16 at 5% concentration, 51 at 10% concentration, and 33 at 15% concentration. Carrot extract at a concentration of 15% contained the highest percentage of attractant, putting it in the very high attractant category (86%). The percentage of high attractant in coffee extract was found to be 10%, which was in the very high category (80%).

Formulasi Losion Ekstrak Kopi Robusta (Coffea canephora) sebagai Penangkal Radikal Bebas

Hand body lotion is a cosmetic used to moisturize skin in order to reduce dehydration. The coffee extract contains bioactive compounds that can provide high antioxidant activation. The purpose of this research is to study the effect of concentration on coffee extract and the addition of olive oil on organoleptic, hedonic, pH, and dispersive properties and to determine the value of the Sun Protection Factor (SPF) in the lotion. The research method involved extracting coffee grounds, heating the oil and water phases to 65°C, and mixing the two phases till it becomes an emulsion. Then add the oil and water to the mixture. The lotion that’s already in the container is ready for testing. This research used 8 formulas with coffee extract concentrations of 2% and 4%, and variations of olive oil from 0, 1, 2, and 3%. Organoleptic and hedonic tests were tried out on 25 respondents for 2 weeks. The pH test was carried out using a universal indicator. The spreadability test was carried out using a petri dish and the SPF test using a UV-visible spectrophotometer. The results showed that 25 respondents preferred formula 4 over the rest, which was white in color, thick in texture, soft scent and the aftertaste was moisturizing. All formulas have good spreading ability and all in the pH range of 5 – 8. The SPF test results were obtained for each formulation in the range of 6.78 – 12.95 and the highest SPF value was owned by F8 of 12.95.

Optimization of Defective Coffee Beans Decaffeination Using Palm Oil

Defective coffee beans amount to 15-20% of the total produced coffee beans. The defective coffee bean contains caffeine, which can negatively affect the human body, such as increased heart rate, and thus sensitive to consumption by some people. This study aims to optimize the decaffeination process of defective coffee beans. The extraction of aroma and flavor compounds was done by maceration, and the decaffeination was carried out using palm oil as a solvent. The type of beans (green and roasted beans), the decaffeination contact time, and the ratio between coffee bean extract and solvent were varied in this study. The caffeine content was quantified, and the organoleptic and color tests were done on the concentrated coffee extracts. It was found that the higher the amount of solvent volume in decaffeination, the higher the caffeine decrease. In addition, the longer the green beans’ decaffeination time, the lower the caffeine decrease. Decaffeination using green coffee beans resulted in a greater reduction of caffeine (6.515-48.241%) than roasted coffee beans (8.495-24.272%). The optimum operating condition of green coffee bean decaffeination was the coffee bean extract and solvent ratio of 1:5.82 and the decaffeination time of 26.5 minutes. The organoleptic test result shows that decaffeinated coffee flavor had the same preferability as the commercial coffee flavor and was thus able to compete in the market.

Over the Counter Supplements for Memory: A Review of Available Evidence.

In 2021, the Global Brain Health Supplement Industry Market size was valued at US$7.6 billion. It is predicted to increase to US$15.59 billionby 2030. Memory and its enhancement are a segment of the market that comprised the highest global revenue share in 2021. In the USA alone, dietary supplement sales reached US$18 billion in 2018. The US Food and Drug Administration (FDA) does not have the authority to approve dietary supplements' safety, effectiveness, or labeling before products go on the market. The FDA often does not even review supplements before they go to market. Supplement manufacturers are thus responsible for ensuring their products are safe and that their claims are truthful. An extensive review of current supplements on the market was performed by surveying memory products for sale at local and national pharmacies and grocery stores. A list of 103 supplements was compiled and the ingredients in these memory supplements were reviewed. The 18 most common ingredients in these supplements were identified. Each of the supplements included at least one of the 18 most common ingredients. Scientific data relative to these ingredients and their effect on memory was searched using PubMed and Cochrane library databases. Currently, there is no compelling evidence for use of apoaequorin, coenzyme Q10, coffee extracts, L-theanine, omega-3 fatty acids, vitamin B6, vitamin B9, or vitamin B12 supplementation for memory. On the other hand, there is some current evidence for memory benefit from supplementation with ashwagandha, choline, curcumin, ginger, Lion's Mane, polyphenols, phosphatidylserine, and turmeric. There are current studies with mixed results regarding the benefit of carnitine, gingko biloba, Huperzine A, vitamin D, and vitamin E supplementation for memory. Dietary supplements geared toward improving cognition are a billion-dollar industry that continues to grow despite lacking a solid scientific foundation for their marketing claims. More rigorous studies are needed relative to the long-term use of these supplements in homogenous populations with standardized measurements of cognition. Health care providers need to be aware of any and all supplements their older adult patients may be consuming and be educated about their side effects and interactions with prescription medications. Lastly, the FDA needs to take an active position relative to monitoring marketed supplements regarding safety, purity and claims of efficacy.

Mechanistic study on the inhibition of α-amylase and α-glucosidase using the extract of ultrasound-treated coffee leaves.

Our previous studies have shown that ultrasound-treated γ-aminobutyric acid (GABA)-rich coffee leaves have higher antioxidant and angiotensin I converting enzyme inhibitory activity. However, whether they have antidiabetic activity remains unknown. In this study, we aimed to investigate the inhibitory activities of coffee leaf extracts prepared with (CLE-U) or without (CLE-NU) ultrasound pre-treatment on α-amylase and α-glucosidase. Subsequently, we evaluated the binding interaction between CLE-U and both enzymes using multi-spectroscopic and in silico analyses. Ultrasound pre-treatment increased the inhibitory activities of CLE-U against α-amylase and α-glucosidase by 21.78% and 25.13%, respectively. CLE-U reversibly inhibit both enzymes, with competitive inhibition observed for α-amylase and non-competitive inhibition for α-glucosidase. The static quenching of CLE-U against both enzymes was primarily driven by hydrogen bond and van der Waals interactions. The α-helical of α-amylase and α-glucosidase was increased by 1.8% and 21.3%, respectively. Molecular docking results showed that the key differential compounds, including mangiferin, 5-caffeoylquinic acid, rutin, trigonelline, GABA, caffeine, glutamate et al. present in coffee leaves, interacted with specific amino acid residues located at the active site of α-amylase (ASP197, GLU233, and ASP300). The binding of α-glucosidase and these bioactive components involved amino acid residues, such as PHE1289, PRO1329, and GLU1397 located outside the active site. Ultrasound-treated coffee leaves are potential anti-diabetic substances, capable of preventing diabetes by inhibiting the activities of α-amylase and α-glucosidase, thus delaying starch digestion. Our study provides valuable information to elucidate the possible anti-diabetic capacity of coffee leaves through the inhibition of α-amylase and α-glucosidase activities. This article is protected by copyright. All rights reserved.

Effects of In Vitro Digestion of Polyphenols from Coffee on Binding Parameters to Human Topoisomerase II α.

Type II topoisomerase (TOPII) is an enzyme that influences the topology of DNA. DNA breaks generated by TOPII may result in mutagenic or cytotoxic changes in cancer cells. In this study, we characterized interactions of TOPIIα with coffee extracts and individual chlorogenic acids (CHAs) from the extracts by performing isothermal titration calorimetry (ITC) and molecular docking (MD) simulations. The study showed that the highest affinity to TOPIIα was found in green coffee (ΔG = -38.23 kJ/mol) and monochlorogenic acids fraction of coffee extracts (ΔG = -35.80 kJ/mol), resulting from the high content of polyphenols, such as CHAs, which can bind to the enzyme in the active site. Coffee extracts and their fractions maintained a high affinity for TOPIIα after simulated digestion in the presence of probiotic bacteria. It can be concluded that coffee may be a potential TOPIIα inhibitor considered as a functional food for cancer prevention.

AKTIVITAS ANTIOKSIDAN FRAKSI AIR DAN FRAKSI ETER KOMBINASI EKSTRAK METANOL DAUN KOPI ARABIKA (Coffea arabica L.) DAN KULIT BATANG KAYU MANIS (Cinnamomum burmannii Nees ex BI.)

Antioxidants are compounds that can inhibit an oxidation reaction, by binding to free radicals that play a role in the emergence of several degenerative diseases. Arabica coffee (Coffea arabica) and cinnamon (Cinnamomum burmannii) are plants that have antioxidant activity so that when combined they have the potential to produce a synergistic effect. The purpose of this study was to test the antioxidant effects of the combination of methanol extract of Arabica coffee leaves and cinnamon bark in both the water and ether fractions. Antioxidant activity was determined using the DPPH method, as a positive control vitamin C was used, and antioxidant activity was expressed in the form of IC50. The results showed a synergistic effect of the two extracts where the antioxidant activity of both the water fraction and the ether fraction in the combined form was greater than the single form. The highest antioxidant activity was shown by the water fraction of the combination of methanol extract of Arabica coffee leaves and cinnamon bark in a ratio (1:2) with an IC50 value of 8.759 ± 0.050 g/mL. This antioxidant activity is lower than the antioxidant activity of vitamin C with an IC50 value of 3.267 ± 0.007 g/mL

Cosmetic Serum Loaded Arabica Coffee (Coffea arabica) Extract: Formulation and Antioxidant Study

Arabica coffee (Coffea arabica) is a natural antioxidant that can be used in the prevention of skin aging. This study was conducted to determine the comparison of variations in the composition of HPMC, CMC-Na, and Carbomer in the optimum formula of arabica coffee serum, then to determine the physical properties of the preparation, as well as the IC50 value ofarabica coffee extract and arabica coffee serum in the DPPH test. Arabica coffee extract was obtained by maceration method using 70% ethanol. Determination of the optimum formula of arabica coffee serum using the Simplex Lattice Design method. The optimum formula of arabica coffee serum was evaluated for physical properties including organoleptic test, homogeneity test, pH test, spreadability test, and adhesion test. The antioxidant activity of arabica coffee extract and the optimum formula of arabica coffee serum was tested using the DPPH method. Data analysis used SPSS One sample T-test statistics. The results showed that the composition variation of HPMC, CMC-Na, and Carbomer in the optimum formula of arabica coffee serum using the Simplex Lattice Design method was 0.1%:0.8%:0.1%. The resulting predicted values are a pH value of 4.88 and a spreadability value of 7.95 cm. The optimum formula of arabica coffee serum has the physical properties of the preparation, namely brown color, coffee aroma, light texture, a cool sensation when applied to the skin, homogeneous, has a spreadability of 7.93 cm, stickiness of 1 second, and pH value of 4.9. The IC50 value of arabica coffee extract and the optimum formula of arabica coffee serum are 8.13 ppm and 250 ppm. The results of the SPSS One sample T-test statistical analysis showed that there was no significant difference between the prediction response and the results of the optimum formula evaluation.

Multiple pulse amperometry in low pressure chromatography for parallel determination of oxidizable and reducible compounds. Analysis of a green coffee extract as a case study

In this paper, the determination of both oxidizable and reducible compounds within a single chromatographic run is exploited for the first time, using a low-pressure chromatographic system and multiple pulse amperometric detection. The case study selected focussed on the analysis of green coffee extracts. The separation of the compounds was carried out using a 1-cm length monolithic column and an eluent prepared by mixing an aqueous solution of an ion-pair reagent, perfluoroheptanoic acid (PFHpA), and acetonitrile. The parallel determination of oxidizable and reducible compounds was performed by application of two consecutive pulses, E1 = +1.6 V and E2 = −1.5 V. At anodic conditions, the chromatographic peaks for 5-caffeoylquinic acid (5-CQA), caffeine and 5-feruloylquinic acid (5-FQA) were detected, while at cathodic conditions, a chromatographic peak was ascribed for trigonelline. In the developed methodology, the use of multiple pulse amperometry provided better sensitivity if compared to previously described amperometric methodologies determining either oxidizable or reducible compounds. Detection limits for the referred compounds of ca. 1 × 10−5 mol L−1, an analysis rate of 12 h−1 and an acetonitrile consumption of 0.07 mL per analysis were achieved. The approach presented demonstrates the possibility of combining low pressure chromatographic systems and multiple pulse amperometry, in the development of new, low-cost and fast methodologies for multi-analyte determinations.

Efficiency of Lactiplantibacillus plantarum JT-PN39 and Paenibacillus motobuensis JT-A29 for Fermented Coffee Applications and Fermented Coffee Characteristics.

To develop a process for low-cost and ecologically friendly coffee fermentation, civet gut bacteria were isolated and screened to be used for fermentation. Among 223 isolates from civet feces, two bacteria exhibited strong protease, amylase, lipase, pectinase, and cellulase activities. By analyzing 16S rDNA phylogeny, those bacteria were identified to be Lactiplantibacillus plantarum JT-PN39 (LP) and Paenibacillus motobuensis JT-A29 (PM), where their potency (pure or mixed bacterial culture) for fermenting 5 L of arabica parchment coffee in 48-72 h was further determined. To characterize the role of bacteria in coffee fermentation, growth and pH were also determined. For mixed starter culture conditions, the growth of PM was not detected after 36 h of fermentation due to the low acid conditions generated by LP. Coffee quality was evaluated using a cupping test, and LP-fermented coffee expressed a higher cupping score, with a main fruity and sour flavor, and a dominant caramel-honey-like aroma. Antioxidant and anti-foodborne pathogenic bacteria activity, including total phenolic compounds of PM and LP fermented coffee extracts, was significantly higher than those of ordinary coffee. In addition, LP-fermented coffee expressed the highest antibacterial and antioxidant activities among the fermented coffee. The toxicity test was examined in the murine macrophage RAW 264.7 cell, and all fermented coffee revealed 80-90% cell variability, which means that the fermentation process does not generate any toxicity. In addition, qualifications of non-volatile and volatile compounds in fermented coffee were examined by LC-MS and GC-MS to discriminate the bacterial role during the process by PCA plot. The flavors of fermented coffee, including volatile and non-volatile compounds, were totally different between the non-fermented and fermented conditions. Moreover, the PCA plot showed slightly different flavors among fermentations with different starter cultures. For both the cupping test and biological activities, this study suggests that LP has potential for health benefits in coffee fermentation.

Modification of Polycaprolactone with Plant Extracts to Improve the Aging Resistance.

Natural extracts of plant origin are used as anti-aging compounds of biodegradable polymers. Coffee, cocoa, or cinnamon extracts in amounts from 0.5 to 10 wt.% were added to the polycaprolactone matrix. The manufactured materials were aged at elevated temperatures with increased relative humidity and continuous exposure to UV radiation for 720, 1440, or 2160 h. The performance of the proposed extracts was compared with the retail anti-aging compound, butylated hydroxytoluene. Visual assessment, FTIR analysis, melt flow rate, tensile strength, impact tensile strength, thermogravimetry, and differential scanning calorimetry tests were conducted. Results showed that the use of lower contents of the tested extracts is particularly advantageous. When the content of the extract did not exceed 1 wt.%, no unfavorable influence on the properties of the materials was observed. The stabilizing performance during accelerated aging was mostly similar to or greater than that of the reference compound used.

Espresso Coffee Mitigates the Aggregation and Condensation of Alzheimer's Associated Tau Protein.

Espresso coffee is among the most consumed beverages in the world. Recent studies report a protective activity of the coffee beverage against neurodegenerative disorders such as Alzheimer's disease. Alzheimer's disease belongs to a group of disorders, called tauopathies, which are characterized by the intraneuronal accumulation of the microtubule-associated protein tau in fibrillar aggregates. In this work, we characterized by NMR the molecular composition of the espresso coffee extract and identified its main components. We then demonstrated with in vitro and in cell experiments that the whole coffee extract, caffeine, and genistein have biological properties in preventing aggregation, condensation, and seeding activity of the repeat region of tau. We also identified a set of coffee compounds capable of binding to preformed tau fibrils. These results add insights into the neuroprotective potential of espresso coffee and suggest candidate molecular scaffolds for designing therapies targeting monomeric or fibrillized forms of tau.

Measurement of Antioxidant Activity Combination of Robusta Coffee (Coffea canephora), Matoa Leaves (Pometia pinnata) and Stevia Leaves (Stevia rebaudiana) with Various Solvent Extractions

Antioxidants are chemical compounds that can donate one or more electrons to free radicals, so that these free radicals can be be suppressed. The human body does not have excess antioxidant reserves, so if there is excessive exposure to radicals, the body needs antioxidants. There is concern about the possibility of unknown side effects from synthetic antioxidants, causing natural antioxidants to become a much-needed alternative. The development of coffee drinks, growing rapidly and increasingly diverse. Some of them like the taste of pure coffee without any additives and many of them choose to add herbal plants, which have antioxidant properties to enhance their coffee drinks and also add natural sweeteners instead of sugar. This study aims to study the antioxidant activity of a combination of robusta coffee extract (Coffea canephora), matoa leaf (Pometia pinnata) and stevia leaf (Stevia rebaudiana), with various solvents, using the DPPH (1,1-Diphenyl-2-pikrihidrazil) method. The results showed that the ethanol extract of robusta coffee had antioxidant activity with an IC50 value of 18.96 ppm, the ethanol extract of matoa leaf had an IC50 value of 5.46 ppm, and the stevia leaf extract of ethyl acetate had an IC50 value of 17.54 ppm. The value of antioxidant activity in the combination of the three in comparison (4:4:2), has an IC50 value of 9.94 ppm. Robusta coffee, matoa leaves and stevia leaves are beverage that have very strong antioxidant activity. The results of the ANOVA test on the extraction various solvents and samples showed a value (p <0.01) indicating that there was a significant difference.

Coffee leaf extract exhibits anti-obesity property and improves lipid metabolism in high-fat diet-induced C57BL6 obese mice.

In the present study, the effect of coffee leaf extract (CLE) on in vitro enzyme inhibition was studied. Furthermore, its impact on the high-fat diet (HFD)-induced obese mice (C57BL/6) at the levels of 100 and 200mg/kg body weight along with positive control (orlistat) and the normal group maintained with starch-fed diet (SFD) was observed. CLE had significant α amylase and lipase enzyme inhibitory properties. In HFD-induced obese mice, treatment with CLE significantly reduced the body weight gain. The investigation demonstrated that CLE administration lowered blood glucose, total cholesterol, total triglycerides and LDL levels while increasing the HDL levels. It reduced the development of fatty liver by reducing hepatic fat accumulation and decreased the fat cell size in the adipose tissue. Further, CLE significantly increased the liver antioxidant enzyme activities and lowered the levels of hepatotoxicity markers in the serum when compared to the HFD-fed mice. The treatment also downregulated the mRNA expression of lipogenic transcription factors (SREBP-1c, CEBP-α) and enzymes (ACC, FAS) than HFD. Overall, the results indicate that coffee leaves have anti-obesity potential and can be used as functional ingredients in the development of innovative products for managing lifestyle disorders such as obesity.

Optimization of Edible Coating Formulation Using Response Surface Methodology for Delaying the Ripening and Preserving Tomato (Solanum lycopersicum) Fruits

Tomato is a climacteric fruit that has a short shelf life under natural conditions. However, some treatments can be applied in order to extend the shelf life and improve the quality of fruits. The present study aimed at formulating a coating solution based on coffee leaf extract, starch, and Gum Arabic in order to extend the postharvest shelf life of tomato. The response surface methodology (RSM) was used to determine the optimal concentrations of the different abovementioned components in the coating, for better delay the ripening process of tomatoes. The central composite design (CCD) was generated, and the effect of different factors on the shelf life and quality (percent ripening, firmness, physiological loss of mass, pH, chlorophylls a and b contents, lycopene, and β-carotene contents) of tomato fruits were determined 14 days after treatment and stored at room temperature. Chlorophyll a and chlorophyll b contents as well as firmness of treated fruits were higher than those of control fruits. In addition, treated fruits recorded low lycopene and β-carotene contents, physiological loss of mass, pH, and ripening percentage compared to control fruits. Coffee leaf extract had a significant effect ( p < 0.05 ) on chl a content, pH, and ripening percentage. On the other hand, starch and Gum Arabic did not significantly ( p > 0.05 ) influence pH, physiological loss of mass, and percentage of ripening. The interaction between coffee leaf extract and starch (X1X2) had the most significant effect ( p < 0.05 ) on the studied parameters. The results showed that the experimental data could be adequately fitted into a second-order polynomial model with coefficients of determination greater than 80% for all variables studied. The optimal coating formulation consisted of 78.5 g/l coffee leaves extract, 56 g/l starch, and 9.5% Gum Arabic. There was no significant difference between the experimental and predicted data.

Using green coffee and cinnamon extracts for Regulation of the proliferation signaling and inflammatory events during treating breast cancer

Using green coffee and cinnamon extracts for Regulation of the proliferation signaling and inflammatory events during treating breast cancer