Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes
The effects of aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological and nutritional properties of green coffee extracts (protein and antioxidant-rich fraction) were investigated. All extracts exhibited high in vitro protein digestibility (>98%), regardless of th...
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| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124002168 |
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| author | Flávia Souza Almeida Fernanda Furlan Goncalves Dias Matthew William Ford Stanislau Bogusz Junior Ana Carla Kawazoe Sato Juliana Maria Leite Nobrega de Moura Bell |
| author_facet | Flávia Souza Almeida Fernanda Furlan Goncalves Dias Matthew William Ford Stanislau Bogusz Junior Ana Carla Kawazoe Sato Juliana Maria Leite Nobrega de Moura Bell |
| author_sort | Flávia Souza Almeida |
| collection | DOAJ |
| description | The effects of aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological and nutritional properties of green coffee extracts (protein and antioxidant-rich fraction) were investigated. All extracts exhibited high in vitro protein digestibility (>98%), regardless of the pH and use of enzymes during extraction, probably due to the low molecular weight of coffee proteins. Raising extraction pH from 7.0 to 9.0 resulted in extracts with lower concentrations of caffeine and some phenolic compounds such as chlorogenic and cinnamic acids, as well as catechin and epicatechin. This led to a reduction in the antioxidant activity of the extracts obtained at alkaline pH (AEP – pH 9.0). Overall, higher phenolic and caffeine extractability was achieved at neutral pH (AEP – pH 7.0), with no observed improvement in extraction yields when carbohydrases and/or proteases were employed. Coffee extracts generated by AEP at pH 7.0 exhibited the highest lipase inhibitory activity (66%), primarily attributed to their higher chlorogenic acid concentration. Conversely, EAEP extracts exhibited higher angiotensin-converting enzyme inhibition (up to 85%) compared to AEP extracts (68.5–74.3%). This strong inhibitory activity is likely related to the presence of both phenolic compounds (mainly chlorogenic acid) and smaller peptides. Nevertheless, all extracts exhibited low effectiveness for α-glucosidase inhibition (≤14%) and antimicrobial activity against S. aureus and E. coli. The current research underscores the feasibility of modulating the composition of green coffee extracts using sustainable and scalable AEP and EAEP, paving the way for developing tailored extracts with specific biological properties. |
| format | Article |
| id | doaj-art-1f37bfeca4b1456dae05ccf1a4494762 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-1f37bfeca4b1456dae05ccf1a44947622024-12-13T11:03:25ZengElsevierCurrent Research in Food Science2665-92712024-01-019100890Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processesFlávia Souza Almeida0Fernanda Furlan Goncalves Dias1Matthew William Ford2Stanislau Bogusz Junior3Ana Carla Kawazoe Sato4Juliana Maria Leite Nobrega de Moura Bell5Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, BrazilDepartment of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United StatesDepartment of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United StatesUniversity of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), 13566-590, São Carlos, SP, BrazilDepartment of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, BrazilDepartment of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States; Biological and Agricultural Engineering, University of California, One Shields Avenue, Davis, CA, 95616, United States; Corresponding author. Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States.The effects of aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological and nutritional properties of green coffee extracts (protein and antioxidant-rich fraction) were investigated. All extracts exhibited high in vitro protein digestibility (>98%), regardless of the pH and use of enzymes during extraction, probably due to the low molecular weight of coffee proteins. Raising extraction pH from 7.0 to 9.0 resulted in extracts with lower concentrations of caffeine and some phenolic compounds such as chlorogenic and cinnamic acids, as well as catechin and epicatechin. This led to a reduction in the antioxidant activity of the extracts obtained at alkaline pH (AEP – pH 9.0). Overall, higher phenolic and caffeine extractability was achieved at neutral pH (AEP – pH 7.0), with no observed improvement in extraction yields when carbohydrases and/or proteases were employed. Coffee extracts generated by AEP at pH 7.0 exhibited the highest lipase inhibitory activity (66%), primarily attributed to their higher chlorogenic acid concentration. Conversely, EAEP extracts exhibited higher angiotensin-converting enzyme inhibition (up to 85%) compared to AEP extracts (68.5–74.3%). This strong inhibitory activity is likely related to the presence of both phenolic compounds (mainly chlorogenic acid) and smaller peptides. Nevertheless, all extracts exhibited low effectiveness for α-glucosidase inhibition (≤14%) and antimicrobial activity against S. aureus and E. coli. The current research underscores the feasibility of modulating the composition of green coffee extracts using sustainable and scalable AEP and EAEP, paving the way for developing tailored extracts with specific biological properties.http://www.sciencedirect.com/science/article/pii/S2665927124002168Phenolic compoundsProtein hydrolysateAngiotensin-converting enzymeLipaseα-glucosidaseAntioxidant activity |
| spellingShingle | Flávia Souza Almeida Fernanda Furlan Goncalves Dias Matthew William Ford Stanislau Bogusz Junior Ana Carla Kawazoe Sato Juliana Maria Leite Nobrega de Moura Bell Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes Current Research in Food Science Phenolic compounds Protein hydrolysate Angiotensin-converting enzyme Lipase α-glucosidase Antioxidant activity |
| title | Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes |
| title_full | Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes |
| title_fullStr | Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes |
| title_full_unstemmed | Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes |
| title_short | Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes |
| title_sort | exploring the nutritional and biological properties of green coffee extracts a comparative study of aqueous and enzymatic extraction processes |
| topic | Phenolic compounds Protein hydrolysate Angiotensin-converting enzyme Lipase α-glucosidase Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124002168 |
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