Roasted Coffee Extracts Research Articles

Acaricidal and anticholinesterase activities of ethanol extracts from low-quality green and roasted Coffea arabica beans

The acaricidal and enzymatic inhibition potentials of extracts from lower quality green (GC) and roasted (RC) coffee beans were analyzed. Coffee extracts were obtained using the solid-liquid reflux technique, in a 1:5 ratio. The extracts were characterized by HPLC and the compounds were identified by comparison with the retention times of the standards used. Acaricidal activity was assessed by the Adult Immersion Test (AIT) and acetylcholinesterase inhibition was determined by monitoring the formation of 5-thio-2-nitrobenzoate. For every 100 g of plant material, yields equal to 3.44% and 13.34% were obtained for green and roasted coffees, respectively. Caffeic and chlorogenic acids were present in concentrations equal to 43.75 mg g-1 and 15.1 mg g-1 for green coffee, respectively, whereas concentrations equivalent to 4.5 mg g-1 and 0.019 mg g-1 were observed for roasted coffee. An efficient acaricidal activity was observed with all the doses of the extracts analyzed when compared with the water and Tween control groups, with a high mortality for all the individuals and a reduction in oviposition. Enzyme inhibition was observed at all the concentrations tested, with mean inhibitory concentrations equal to 0.2980 mg mL-1 for green coffee extracts and 0.1991 mg mL-1 for roasted coffee. Thus, green and roasted coffee extracts from lower quality beans can be used to develop new organic products.

Assessing the impact of green and roasted coffee extracts on colorectal cancer cells in a 3D cell culture model

BackgroundColorectal cancer (CRC) is one of the most common and deadly malignant neoplasms worldwide. It is associated with multiple lifestyle risk factors such as poor diet, physical inactivity, alcohol and red meat consumption, smoking, and obesity. Consequently, studies have been conducted on the protective activity of bioactive compounds present in some foods against CRC, making it necessary to understand how diet can affect human health. In this sense, coffee, the second most consumed beverage in the world, is a major source of phytochemicals associated with a possible antitumor effect on CRC cells. PurposeThis study aimed to analyze the chemopreventive potential of green and roasted coffee extracts on HT-29 CRC cells cultured in 2D and 3D models. MethodsFlow cytometry was employed to quantify propidium iodide and DiOC6 uptake, ROS production, phosphatidylserine exposure, and cell cycle progression. In addition, cells and spheroids were analyzed by light microscopy to identify morphological changes. ResultsThe results showed that, under the employed conditions, treatment with both extracts had a concentration-dependent cytotoxic effect. Decreased cell viability was associated with mitochondrial membrane hyperpolarization, prooxidant effect, increased phosphatidylserine exposure, and changes in the G1 phase of the cell cycle. ConclusionFor the evaluated cell markers, 3D cultures required higher doses to achieve significant cytotoxic effects when compared to monolayer cultures. Since 3D cultures favor the formation of complex cell–cell interactions, this model offers a closer look at in vivo conditions for evaluating the toxicity and preclinical efficacy of potential chemopreventive agents for CRC. The experimental evidence from this study supports the 3R principles of replacement, reduction, and refinement for toxicological research in the pharmaceutical industry.

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.

Bioactive compounds from roasted and green coffee obtained by supercritical fluid extraction decrease survival and induce apoptosis in prostate cancer cells

Prostate cancer is the most frequent and lethal neoplastic disease among men worldwide. There is growing interest in the biologically active compounds in coffee for their potential chemopreventive. The present study aimed to analyze the content of bioactive compounds, the antioxidant and antiproliferative activity of green arabica coffee and different roasts extracted by supercritical fluid. The concentration of caffeine, chlorogenic acid and caffeic acid were evaluated. Additionally, the colorimetric profile, antioxidant capacity, effect on cell viability, cell cycle and apoptosis of the extracts. Caffeine, caffeic acid and chlorogenic acid content were higher in green coffee extract than in roasted coffee (80.0mg/100g, 16.76 and 19.37mg/mL, respectively). The green coffee extract showed higher antioxidant activity and total phenolic content compared to the other coffee extracts by all methods tested; and among the roasted coffee extracts, light roast coffee stands out with the highest antioxidant capacity. After 48 hours of treatment, coffee extracts caused a reduction in the viability of PC-3 cells, with light roast coffee being more effective. Green and light roast coffee extracts induced a cell cycle arrest in the S phase and increased apoptosis. The present results strongly suggest that coffee extracts have an antiproliferative effect on prostate adenocarcinoma cells.

Hydroxycinnamic Acid Derivatives from Coffee Extracts Prevent Amyloid Transformation of Alpha-Synuclein.

Earlier we showed that derivatives of hydroxycinnamic acids prevent amyloid transformation of alpha-synuclein and prion protein. The aim of this work was to determine the content of 3-hydroxycinnamic acid derivatives in coffee extracts and to evaluate their activity in relation to alpha-synuclein amyloid aggregation. Hydroxycinnamic acid derivatives were identified in aqueous and ethanol extracts of coffee beans by quantitative mass spectrometric analysis. Only 3,4-dimethoxycinnamic acid (13–53 μg/mL) was detected in significant amounts in the coffee extracts, while ferulic acid was present in trace amounts. In addition, 3-methoxy-4-acetamidoxycinnamic acid (0.4–0.8 μg/mL) was detected in the roasted coffee extracts. The half-maximum inhibitory concentrations of alpha-synuclein fibrillization reaction in the presence of coffee extracts, as well as inhibitory constants, were determined using thioflavin T assay. The inhibitory effect of black and green coffee extracts on alpha-synuclein fibrillization is dose-dependent, and in a pairwise comparison, the constants of half-maximal inhibition of fibrillization for green coffee extracts are comparable to or greater than those for black coffee. Thus, coffee extracts prevent pathological transformation of alpha-synuclein in vitro, probably due to the presence of 3,4-dimethoxycinnamic acid in them. Consequently, coffee drinks and coffee extracts can be used for the prevention of synucleinopathies including Parkinson’s disease.

The Effect of Pre-Treatment of Arabica Coffee Beans with Cold Atmospheric Plasma, Microwave Radiation, Slow and Fast Freezing on Antioxidant Activity of Aqueous Coffee Extract

Thermal and non-thermal technologies used in food processing should be not only effective in terms of decontamination and preservation but also minimize undesirable losses of natural bioactive compounds. Arabica (Coffea arabica) is the most cultivated variety of coffee, making it a valuable source of phytonutrients, including antioxidants. In the present study, green and roasted Arabica coffee beans were treated with slow freezing (SF), fast freezing (FF), microwave radiation (MWR) and cold atmospheric plasma (CAP). Moisture content (MC) of coffee beans and antioxidant activity (AOA) of aqueous extracts were measured. Green coffee showed a decrease in MC after MWR treatment, and roasted coffee showed an increase in MC after freezing. After SF and FF at −19 °C for 24 h, all extract samples showed an increase in AOA by 4.1–17.2%. MWR treatment at 800 W for 60 s was accompanied by an increase in the AOA of green coffee extracts by 5.7%, while the changes in the AOA of roasted coffee extracts were insignificant. Sequential combined treatments of SF + MWR and FF + MWR resulted in an additive/synergistic increase in the AOA of green/roasted coffee extracts, up to +23.0%. After CAP treatment with dielectric barrier discharge (DBD) parameters of 1 μs, 15 kV and 200 Hz for 5 and 15 min, green coffee showed a decrease in the extract AOA by 3.8% and 9.7%, respectively, while the changes in the AOA of roasted coffee extracts were insignificant. A high positive correlation (r = 0.89, p < 0.001) between AOA and MC was revealed. The results obtained indicate that SF, FF, MWR and combined treatments may be applied at the pre-extraction stage of coffee bean preparation in order to increase the yield of antioxidant extractives.

Green and Roasted Coffee Extracts Inhibit Interferon-β Release in LPS-Stimulated Human Macrophages.

The anti-inflammatory activity of coffee extracts is widely recognized and supported by experimental evidence, in both in vitro and in vivo settings, mainly murine models. Here, we investigated the immunomodulatory properties of coffee extracts from green (GCE) and medium-roasted (RCE) Coffea canephora beans in human macrophages. The biological effect of GCE and RCE was characterized in LPS-stimulated THP-1-derived human macrophages (TDM) as a model of inflammation. Results showed decreased amounts of TNF-α, IL-6 and IL-1β and a strong dose-dependent inhibition of interferon-β (IFN-β) release. Molecular mechanism of IFN-β inhibition was further investigated by immunofluorescence confocal microscopy analysis that showed a diminished nuclear translocation of p-IRF-3, the main transcription factor responsible for IFN-β synthesis. The inhibition of IFN-β release by RCE and GCE was also confirmed in human primary CD14+ monocytes-derived macrophages (MDM). The main component of coffee extracts, 5-O-caffeoylquinic acid (5-CQA) also inhibited IFN-β production, through a mechanism occurring downstream to TLR4. Inhibition of IFN-β release by coffee extracts parallels with the activity of their main phytochemical component, 5-CQA, thus suggesting that this compound is the main responsible for the immunomodulatory effect observed. The application of 5-CQA and coffee derived-phytoextracts to target interferonopathies and inflammation-related diseases could open new pharmacological and nutritional perspectives.

Determination of Antioxidant and Antibacterial Activities of Yirgacheffe Arbica Coffee Leaves

The use of coffee plants is more focused on the coffee beans as a brewing drink or as a food additive. Parts of the coffee plant, such as leaves, are considered as waste and have not been properly utilized. The current study investigates the antioxidant activities and antibacterial activities of Arabica coffee leaves from Yirgacheffe, Gidio Zone, Ethiopia. As a reference, the crude extracts of green/raw and medium roasted beans of coffee were screened for their in vitro antioxidant properties and antibacterial activities. Antioxidant activities were measured by DPPH assay and the reducing power. The findings of this research show that the coffee leaves possessed the highest antioxidant activities in both DPPH and reducing power assays. A linear correlation between concentrations of coffee extract of the leaves and reducing power was observed with a coefficient of y = 0.00312x + 0.0802, (R2 = 0.99472). These results indicated the extract of leaves of coffee has a strongest antioxidant activities compared with green and medium roasted coffee extracts. Moreover, coffee extract has found to be more effective against gram positive bacteria; S.aureus than negative bacteria strains; E. coil. Antioxidant activities for leaf of coffee samples were slightly higher than for the corresponding green and roasted samples while antibacterial activities was significantly lower in leaf of coffee compared to that of green and roasted samples (p < 0.05). Thus, coffee leaf is a very promising resource in the areas of food and pharmaceutical industry, especially, in the beverage industry.

Improvement of Cardiac Fibrosis Biomarkers through Inflammation Inhibition by Green Tea and Decaffeinated Light Roasted Green Coffee Extract Combination Administration in Metabolic Syndrome Rat Model

Background: Metabolic syndrome is a significant risk factor for cardiovascular diseases. Green tea and green coffee extracts, antioxidant and anti-inflammatory agents may participate in metabolic syndrome-induced cardiac fibrosis alleviation. However, the effect of combination of those extracts still needs exploration. Therefore, this study investigated the effect of green tea and decaffeinated light roasted green coffee extracts and their combination in metabolic syndrome-induced cardiac fibrosis rats. Methods: Metabolic syndrome rat model was i1nduced through high-fat high sucrose diets feeding for 8 weeks and injection of low dose streptozotocin at the 2nd week. The metabolic syndrome rats were divided into 4 experimental groups metabolic syndrome rats (MS); metabolic syndrome rats treated with 300 mg/ kg b.w green tea extract (GT); metabolic syndrome rats treated with 200 mg/ kg b.w decaffeinated light roasted green coffee extract (GC); metabolic syndrome rats treated with the combination of the two extracts (CE); and a normal control (NC) group was added. Angiotensin 2 level was analyzed by ELISA method. Gene expression of NF-κB, TNF-α, IL-6, Tgf-β1, Rac-1, and α-sma were analyzed by touchdown polymerase chain reaction methods. Results: Metabolic syndrome rats treated with green tea and decaffeinated light roasted green coffee significantly decreased angiotensin-2 serum level and cardiac inflammation and fibrosis gene expression level (NF-κB, TNF-α, IL-6, Tgf-β1, Rac-1, and α-sma). More significant alleviation was observed in the combination group. Conclusion: This study suggested that combination of green tea and decaffeinated light roasted green coffee extracts showed better improvement in metabolic syndrome-induced cardiac fibrosis rat model compared to that of single extract administration through inflammation inhibition

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

Background: Insulin resistance has been independently associated with cardiac diseases. A free fatty acid is 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 improvement of free fatty acid-induced cardiac insulin resistance by improving the adiponectin/FAS pathway. 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 pathway 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 pathway modulation.

Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (Coffea arabica) Extracts.

We aimed to analyze the chemical compositions in Arabica coffee bean extracts, assess the relevant antioxidant and iron-chelating activities in coffee extracts and instant coffee, and evaluate the toxicity in roasted coffee. Coffee beans were extracted using boiling, drip-filtered and espresso brewing methods. Certain phenolics were investigated including trigonelline, caffeic acid and their derivatives, gallic acid, epicatechin, chlorogenic acid (CGA) and their derivatives, p-coumaroylquinic acid, p-coumaroyl glucoside, the rutin and syringic acid that exist in green and roasted coffee extracts, along with dimethoxycinnamic acid, caffeoylarbutin and cymaroside that may be present in green coffee bean extracts. Different phytochemicals were also detected in all of the coffee extracts. Roasted coffee extracts and instant coffees exhibited free-radical scavenging properties in a dose-dependent manner, for which drip coffee was observed to be the most effective (p < 0.05). All coffee extracts, instant coffee varieties and CGA could effectively bind ferric ion in a concentration-dependent manner resulting in an iron-bound complex. Roasted coffee extracts were neither toxic to normal mononuclear cells nor breast cancer cells. The findings indicate that phenolics, particularly CGA, could effectively contribute to the iron-chelating and free-radical scavenging properties observed in coffee brews. Thus, coffee may possess high pharmacological value and could be utilized as a health beverage.

Effects of Fermented Coffee Extracts on Spatial Cognition and Memory of Alzheimer’s Disease Induced Rats

Aim: The current study hypothesizes that ingestion of polyphenols-enriched preparation such as yeast fermented extracts of green and roasted coffee beans will demonstrate neuroprotective and stimulatory function.&#x0D; Study Design: Optimizing yeast (Saccharomyces cerevisiae) mediated fermentation conditions of C.Arabica beans →Extraction by the sonication-agitation method before and after roasting to obtain Fermented Green Coffee Extracts (FGCE) and Fermented Roasted Coffee Extracts (FRCE) →Phytochemical profiling of the fermented extracts was performed → Animal Study (in vivo evaluation).&#x0D; Place and Duration: The research work was conducted during December, 2019 to May, 2020 at the Department of Biotechnology, Sri Venkateswara College of Engineering, Post Bag No.1, Pennalur, Sriperumbudur Tk, Kancheepuram Dt TN-602117, India.&#x0D; Methodology: The FGCE and FRCE extracts were prepared and subjected to comparative phytochemical profiling for in vitro analysis. Further, the in vivo analysis was performed on 24 Albino Wistar rats, which were divided into four groups (Group I (Control group) received normal diet; Group II (AD induced group) received AlCl3; Group III received FGCE and AlCl3, Group IV received FRCE and AlCl3). In order to represent the most exact model that mimics AD the rats were injected with AlCl3 .6H2O at dose 70 mg / kg I.P for 6 weeks. During induction the rats were subjected to spatial memory tests (T-maze) and motor co-ordination tests (burrowing assay).&#x0D; Results: The FGCE had a higher amount of polyphenols (1.20 ± 0.02 GAE mg / ml) compared to FRCE (0.99 ± 0.047 GAE mg / ml). Also, the ferric reducing anti-oxidant potential was higher in FGCE (5.14 ± 0.17 mmol Fe2+ / g) than in FRCE (3.7 ± 0.2 mmol Fe2+ / g). As a result of behavioural analysis, the fermented green coffee extract consumption in Alzheimer induced rats had a prominent positive effect on memory retention and motor co-ordination.&#x0D; Conclusion: This study elucidates the potential nature of FGCE in decelerating the progression of AD at a higher rate than FRCE.

Formulation development of liposomal coffee extracts and investigation of their antioxidant capacities

The main objective of this study was to carry out the antioxidant capacity of a liposomal formulation either green coffee extract (GCE) and medium roasted coffee extract (RCE) in aq. and MeOH. First, the coffee beans were milled and medium roasted. The obtained green coffee (GC) and roasted coffee (RC) granules were also extracted into (both aq. and MeOH) (99%) solvents. The solvents were evaporated, and the dry extracts were freeze dried. Then, the soy lecithin (SL) (2% w/v) dispersion was prepared using microfludizer. The obtained SL dispersions were freeze dried by using lyophilizer and then, the GCE and RCE (in aq. and MeOH) dry extracts were incorporated into freeze dried liposomal SL dispersions as a one to fourth portion. The liposomal formulations were titled as SL: GCE and SL: RCE, respectively. The SL: GCE and SL: RCE (either in aq. or MeOH) were characterized and evaluated by dynamic light scattering (DLS) technique. Additionally, the antioxidant capacity of all liposomal formulations was performed using by three different analysis methods; 1,1-diphenyl-2-picrylhydrazyl Radical (DPPH.) Scavenging Activity, Cupric Ion Reducing Antioxidant Capacity (CUPRAC) and Ferric Reducing Antioxidant Power (FRAP), respectively. Moreover, HPLC analysis was performed and phenolic compound such as caffeine, chlorogenic acid, ferulic acid, protocatechuic acid, caffeic acid and rosmarinic acid were evaluated. Finally, the SL: RCE (in MeOH) was formulated as an edible film using solvent casting method. The SL: RCE (in MeOH) extract was incorporated into pullulan (20% w/w) solution. Next, the film was made by using oven at 50 °C and 65% relative humidity (RH). DLS results showed mean diameter of liposomal formulations of SL: RCE and SL: GCE (in MeOH) ranged between 110 and 500 nm. The polydispersity index (PDI) were found around 0.3 and 0.6, respectively. Finally, their average zeta-potential values were obtained −40 and −70 mV. It was found that both of the SL: GCE and SL: RCE (in aq. and MeOH) almost twice as much as higher antioxidant capacity then alone GC and RC (in aq. and MeOH) (p < 0.05). According to HPLC results, nanoforms of methanolic coffee extracts (SL: GCE and SL: RCE) had the highest caffeine (2.21%, 2.2%) and chlorogenic acid (1.81%, 0.48%) contents, respectively. These findings have proven to liposomal coffee extract formulation has a strong antioxidant capacity. The final formulation of an edible film of SL: RCE (in MeOH) will be evaluated according to antioxidant capacity as a future work.

56. DECAFFEINATED LIGHT ROASTED GREEN COFFEE OR GREEN TEA, WHICH ONE AMELIORATE THE RENIN ANGOTENSIN SYSTEM IN 3T3-L1 ADIPOCYTES?

Background: Adipose tissue plays a central role in metabolic syndrome. Adipocyte renin angiotensin system (RAS) is overactivated in metabolic syndrome. Coffee consumption is still debatable in amelioration of metabolic syndrome condition. Objective: This study aimed to compare the effect of decaffeinated light roasted green coffee (GCE) and green tea extract (GTE) on RAS amelioration in 3T3-L1 adipocytes. Methods: 3T3-L1 cells were maintained in DMEM high glucose containing 10% fetal bovine serum and 1% penicillin streptomycin. The cells were seeded into 12 well plate with 2 × 105 cells/well density. At day-3, the over confluent cells were subjected to differentiation by 0.5 mM IBMX, 1 mg/mL insulin, 0.25 mM dexamethasone, and 2 mM rosiglitazone and treated with either GCE or GTE at the dose of 125, 250, 500 mg/mL for 48 hours. Then, the cells were maintained in medium containing 1 mg/ml insulin for 9 days. The cells were harvested and the gene expression of angiotensinogen, AT1 receptor, apelin, and PPARɣ were analysed by RT-PCR. The angiotensin 2 level in culture supernatant was analysed by ELISA. Results: The angiotensin 2 level, angiotensinogen, AT1 receptor, apelin and PPARɣ were significantly (p &lt; 0.001) lower in all treatment group compared to that of differentiated 3T3-L1 cells group. In GCE group, the lowest angiotensinogen, AT1 receptor, apelin and PPARɣ gene expression were observed in 250 μg/mL group. Moreover, In GTE group the lowest angiotensinogen, AT1 receptor, apelin and PPARɣ gene expression were observed in 125 μg/mL group. The administration of 250 μg/mL GCE or 125 μg/mL GTE resulted in similar RAS component profile (p &lt; 0.716). Conclusion: This study suggested that the administration of 250 μg/mL GCE or 125 μg/mL GTE resulted in amelioration of RAS in 3T3-L1 adipocyte

55. PREVENTION OF LIPOPOLYSACCHARIDE-INDUCED ENDOTHELIAL DYSFUNCTION IN HUVEC CELLS: COMPARISON BETWEEN DECAFFEINATED LIGHT ROASTED GREEN COFFEE EXTRACT AND GREEN TEA EXTRACT

Background: Endothelial dysfunction contributes to hypertension complications. Coffee consumption still gave rise to conflicting data regarding its preventive action on endothelial dysfunction. Objective: This study aimed to compare the effect of decaffeinated light roasted green coffee extract (GCE) and green tea extract (GTE) on endothelial dysfunction biomarkers in lipopolysaccharide (LPS) treated HUVEC cells. Methods: The HUVEC cells were maintained in M200 medium containing 2% LSGS and 1% penicillin streptomycin. The cells were seeded in 6-well plate with 1 × 106 cells/well density. At 80% confluency, the cells were treated for 48 hours with either GCE or GTE at the dose of 125, 250, and 500 μg/mL and 1 mg/mL of Simvastatin. The cells were then treated with 1 mg/mL LPS for another 48 hours. Finally the cells were harvested and the gene expression of NOX-1, TNFα, ENOS, INOS, and MCP-1 were analysed by RT-PCR method Results: The gene expression of NOX-1, TNFα, INOS, and MCP-1 were significantly lower in all GCE, GTE, and simvastatin group (P &lt; 0.000). The ENOS gene expression were significantly higher in all GCE and GTE group (P &lt; 0.000) compared to LPS treated HUVEC. In general, the administration of GCE significantly improved the endothelial dysfunction biomarkers compared to that of GTE administration in the same doses. Administration of GCE 250 μg/mL resulted in significantly lower NOX-1, TNFα, INOS, and MCP-1 expression (P &lt; 0.000) and significantly higher ENOS expression (P &lt; 0.000) compared to those of GCE 250 μg/mL administration Conclusion: GCE administration significantly prevented endothelial dysfunction through improvement of NOX-1, TNFα, ENOS, INOS, and MCP-1 compared to that of GTE administration in LPS treated HUVEC cells.

Bioactive compounds, antioxidant activity and antiproliferative effects in prostate cancer cells of green and roasted coffee extracts obtained by microwave-assisted extraction (MAE)

Coffee consumption has been investigated as a protective factor against prostate cancer. Coffee may be related to prostate cancer risk reduction due to its phytochemical compounds, such as caffeine, chlorogenic acids, and trigonelline. The roasting process affects the content of the phytochemicals and undesired compounds can be formed. Microwave-assisted extraction is an alternative to conventional extraction techniques since it preserves more bioactive compounds. Therefore, this study aimed to evaluate the phytochemical composition and the putative preventive effects in prostate cancer development of coffee beans submitted to four different coffee-roasting degrees extracted using microwave-assisted extraction. Coffea arabica green beans (1) were roasted into light (2), medium (3) and dark (4) and these four coffee samples were submitted to microwave-assisted extraction. The antioxidant capacity of these samples was evaluated by five different methods. Caffeine, chlorogenic acid and caffeic acid were measured through HPLC. Samples were tested against PC-3 and DU-145 metastatic prostate cancer cell lines regarding their effects on cell viability, cell cycle progression and apoptotic cell death. We found that green and light roasted coffee extracts had the highest antioxidant activity. Caffeine content was not affected by roasting, chlorogenic acid was degraded due to the temperature, and caffeic acid increased in light roasted and decreased in medium and dark roasted. Green and light roasted coffee extracts promoted higher inhibition of cell viability, caused greater cell cycle arrest in S and G2/M and induced apoptosis more compared to medium and dark roasted coffee extracts and the control samples. Coffee extracts were more effective against DU-145 than in PC-3 cells. Our data provide initial evidence that among the four tested samples, the consumption of green and light coffee extracts contributes to inhibit prostate cancer tumor progression features, potentially preventing aspects related to advanced prostate cancer subtypes.

Effects of regular and decaffeinated roasted coffee (Coffea arabica and Coffea canephora) extracts and bioactive compounds on in vitro probiotic bacterial growth.

The aim of this study was to investigate the effects of coffee species, roast degree and decaffeination on in vitro probiotic bacterial growth, and to identify the major coffee compounds responsible for such effects. Six C. arabica and C. canephora extracts (regular medium and dark roasted and decaffeinated medium roasted), and five bioactive compounds (chlorogenic acid, galactomannan, type 2 arabinogalactan, caffeine and trigonelline) were individually incorporated into a modified low-carbon broth medium-(mMRS), at different concentrations (0.5 to 1.5% soluble coffee and 0.05 to 0.8 mg mL-1 standard solutions). Inulin and fructooligosaccharides (FOS) were used as prebiotic references. MRS and mMRS were used as rich and poor medium controls, respectively. The growth of Lactobacillus rhamnosus GG ATCC 53103-(GG), L. acidophilus LA-5-(LA), Bifidobacterium animalis DN-173010-(BA) and B. animalis subsp. lactis BB12-(BB12), as well as the growth inhibition of non-probiotic Escherichia coli ATCC 25922 were evaluated. Differences in growth between mMRS and treatments (Δlog CFU mL-1) were compared by ANOVA and Tukey's test, and considered when p ≤ 0.05. Overall, after 48 h incubation, the medium roasted arabica coffee extract increased the growth of GG, LA and BA (range: Δlog CFU mL-1 = 0.5 to 1.8), while the dark roasted arabica coffee extract increased BB12 growth (range: Δlog CFU mL-1 = 0.9 to 1.7), in a dose dependent manner. Improved performances of GG, LA and BA were promoted by higher polysaccharides and CGA concentrations, with better performance for Lactobacillus sp. The tested coffee bioactive compounds promoted the poor growth of BB12. Plain caffeine did not promote Bifidobacterium sp. growth and limited the growth of Lactobacillus sp. Regular C. arabica and C. canephora extracts inhibited the growth of E. coli, while the decaffeinated extracts promoted its growth. The present results show that coffee consumption can selectively improve the growth of probiotic strains, thus exerting a prebiotic effect, and show that coffee roasting and decaffeination affect this property and that different strains utilize different coffee components to grow.

Самопроизвольное осаждение кофеина из сверхкритических экстрактов обжаренных зерен кофе

An unexpected effect of spontaneous caffeine precipitation from roasted coffee extracts obtained by supercritical fluid extraction was discovered. The effect is observed for various sorts of coffee when extraction pressure is roughly above 40 MPa. Simple centrifugation of such extracts allows obtaining two valuable products,decaffeinated roasted coffee oil and caffeine, which can be used as functional ingredients in food and cosmetics.

LC method for the direct and simultaneous determination of four major furan derivatives in coffee grounds and brews

The simultaneous quantification of two potential genotoxic hydroxymethyl furan derivatives in coffee (furfuryl alcohol and 5‐hydroxymethylfurfural) alongside their carboxylic acid derivatives (2‐furoic acid and 5‐hydroxymethyl furoic acid, respectively) was carried out. Their extraction from ground roasted coffee using sonication, simple shaking or heat‐assisted shaking lead to similar results. A minimum of 97.3% of the four furan derivatives were extracted during the first extraction cycle using water, whereas methanol showed considerably lower extraction efficiency. A simple high‐performance liquid chromatography method coupled with diode array detection was developed for the simultaneous determination and was applied to roasted coffee extracts or brews. No sample pre‐treatment except for centrifugation was needed. The diode array detector was used to assess the purity of the peaks of interest in analyzed samples against authentic standards. The linearity according to Mandel, accuracy (recovery ≥ 89.9%) and precision (inter‐ and intraday relative standard deviation ≤ 4.5%) were checked. The values for the limit of detection and quantification ranged within 0.11–0.76 and 0.35–2.55 μg/mL, respectively. Filtered and espresso brews were analyzed for the four furan derivatives where furfuryl alcohol showed double the concentration of 5‐hydroxymethylfurfural and about ten times the concentrations of 2‐furoic acid or 5‐hydroxymethyl furoic acid.

HPLC Analysis of Phenolic Acids, Antioxidant Activity and in vitro Effectiveness of Green and Roasted Caffea arabica Bean Extracts: A Comparative Study.

Coffee is a popular drink; it is one of the most commercialized food products and a rich source of biologically active compounds that are important for human health. This study aimed to prove the anticancer activity of Green Coffee (GC) and Roasted Coffee (RC) bean aqueous extracts (Coffea arabica) on breast cancer adenocarcinoma cell line (MCF-7) and the safety of both extracts on normal Human Peripheral Blood Lymphocytes culture (HPBL). Total phenolic content for GC and RC extracts was measured and result of both extracts were (0.308±0.016 & 0.233±0.013mg/g) respectively. The phenolic acids were screened by HPLC at the wavelength of 254& 278 and 300 nm and 5-caffeoylquinic acids (Chlorogenic acid), the predominant form of phenolic acids, was identified in GC and RC samples. Ferric Reducing Antioxidant Power (FRAP) as well as the free radical scavenging activity (DPPH) proved the antioxidant properties of both extracts. The DPPH IC50 mean values of GC and RC extracts were (2.4±0.08, 2.3±0.16 µg/ml) respectively. Cytotoxicity of both extracts on MCF-7 cells were evaluated by neutral red uptake assay which showed the IC50 mean values (377±5.7,500±8.1 µg/ml) for GC and RC extracts respectively. The safety of both extracts (0, 125, 250, 500 µg/ml) on HPBL was evaluated in vitro using trypan blue exclusion method and DNA single strand breaks (alkaline comet assay). Result revealed non-significant cytotoxic difference (P<0.001) between cultures especially at lower doses of GC and RC extracts except the highest dose of GC and RC extract which showed slightly significant damage (P<0.001). This study proved that GC and RC aqueous extracts were found to be selectively cytotoxic in vitro to cancerous cells (MCF-7 cell line) causing cell death with no cytotoxicity on normal human lymphocytes especially at lower doses.