“Coffee Bean-Related” Agroecological Factors Affecting the Coffee

“Coffee Bean-Related” Agroecological Factors Affecting the Coffe

“Coffee Bean-Related” Agroecological Factors Affecting the Coffee

Coffee is the most consumed processed beverage aside from water, and green coffee beans are the most traded agriculture commodity after petroleum in the world. The agricultural production of green coffee beans and consumption of coffee have been increasing by 17% and 2% at an annual rate during the previous decades, respectively. The credit of increasing coffee production and consumption goes to its alluring organoleptic characteristics. The organoleptic or final cup quality characteristic of coffee is a multifactorial and complex trait, and both agricultural and postharvest processing factors influence this multifaceted trait significantly. Agroproduction technology of coffee influences 40% cup quality attributes of coffee beverage, whereas remaining 60% quality attributes are determined by postharvest processing technology. In this chapter, the relationship of organoleptic or final cup quality attributes with agricultural and environmental factors was reviewed. The analysis focused on how these factors affect the physical quality attributes of coffee beans in addition to the biochemical cup quality attributes. An overview of agricultural and environmental factors of coffee identified a critical impact of these factors in determining the physical and biochemical cup quality attributes. Geographical topography (especially altitude, slope of attitude, its steepness) was found to be the major element which also dictated the scope of influence of subsequent agricultural and environmental factors. Coffee verities or genetics, rainfall, frost, temperature, soil fertilization status, sun and shade ecosystems, and harvesting strategies played a decisive role in shaping not only the final physical and biochemical cup quality attributes but also in postharvest processing approaches. Each coffee variety (both C. arabica and C. robusta) is specified to a specific region with a set of its own inherent quality characteristics which played an important role in the production of certified specialty, organic, or other same kind of coffees. Moreover, there are still some bottlenecks that need to be addressed in order to fully understand the critical relationship of agricultural and environmental factors with final physical and biochemical cup quality attributes

Impact of solvent and supercritical fluid extracts of green tea on physicochemical and sensorial aspects of chicken soup

Impact of solvent and supercritical fluid extracts of green tea on physicochemical and sensorial aspects of chicken sou

Hepatoprotective effects of red cabbage in hypercholesterolemic diet-induced oxidative stressed rabbits

Background: Diet-disease linkages are getting immense attention of the scientific fraternity. In this regard, red cabbage was assessed against hypercholesterolemic and related oxidative damage. Nowadays, plant bioactives are gaining immense attention among the masses to mitigate lifestyle related malfunctions. Considering phytochemistry and cost-effectiveness, the current project was designed to probe the bioefficacy red cabbage against hypercholesterolemic diet related oxidative stress in the liver. Methods: The red cabbage and its aqueous extract were tested on male white New Zealand rabbits for 12 weeks. Two studies were conducted based on dietary regimens; normal and hypercholesterolemic diet (1% cholesterol). At termination, overnight fasted rabbits were sacrificed to assess serum specific and tissues biomarkers of hepatic oxidative stress alongside, hepatosomatic index and histopathology were studied. Results: In hypercholesterolemic diet induced oxidative stressed rabbits, the supplementation of red cabbage and its aqueous extract suppressed the leakage of liver functioning enzymes in sera up to 15.63 and 12.70% (alanine transaminase), 13.88 and 9.55% (alkaline phosphatase), 12.96 and 8.82% (γ-glutamyl transferase) and 10.77 and 6.15% (total bilirubin). Besides, the respective diets also portrayed considerable reduction in hepatic lipid peroxidation up to 29.60 and 23.63% thus improved endogenous antioxidant enzymes; superoxide dismutase (17.97 and 15.92%) and catalase (24.39 and 20.98%). Furthermore, hepatosomatic index expounded a significant impact of treatments on oxidative stressed rabbits alongside mild degree of fibrotic and necrotic changes in their hepatic parenchyma was rectified by red cabbage, whereas red cabbage extract demonstrated slower rate of amelioration. Conclusion: In the nutshell, dietary inclusions based on red cabbage have shown higher restorative potential against hepatic oxidative stress as compared to red cabbage aqueous extract. <br

Exploring the free radical trapping ability of green tea extracts by optimizing extraction conditions

Background: The importance of polyphenols to curb lifestyle related disorders has also raised the worth of green tea polycatechins. Besides, optimization of extraction conditions is gaining wide acceptance to attain maximum polyphenols out of plant matrix. Methods: Considering the fact, in the present study, nine green tea solvent extracts were prepared by optimizing solvents; aqueous ethanol, aqueous acetone and aqueous ethyl acetate in 1:1 ratio and extraction time; 35, 50 & 65 min at constant temperature 50ºC to achieve an optimal quantity of green tea polycatechins. Results: The results indicated significant impact of extraction solvents and time on phytochemistry and free radical scavenging potential with maximum potential attained by acetone extracts of green tea at 50 min i.e. total polyphenols 1325.81±64.85 mg GAE/100g, flavonoids 139.78±5.42 mg/100g, DPPH (1,1- diphenyl-2-picrylhydrazyl) inhibition 86.69±4.01%, β-carotene & linoleic acid assay 78.47±3.57%, FRAP (Ferric Reducing Antioxidant Power) value 19.36±0.94 mM/L Fe+2, ABTS [2, 2'-azino-bis(3- ethylbenzothiazoline-6-sulphonic acid)] value 11.10±0.49 μM Trolox Eq/g and metal chelating activity 16.93±0.81 mg EDTA/g. Conclusion: Conclusively, acetone as solvent and 50 min extraction time have proven optimized extraction conditions for green tea polycatechins. <br

Impact of roasting on the phenolic and volatile compounds in coffee beans

Phenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium, and dark) on phenolic content and antioxidant potential of Arabica coffee beans (Coffea arabica) comprehensively via antioxidant assays. The phenolic compounds in roasted samples were characterized via liquid chromatography–electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). Furthermore, the coffee volatile compounds were identified and semi-quantified by headspace/gas chromatography–mass spectrometry (HS-SPME-GC-MS). Generally, for phenolic and antioxidant potential estimation, light roasted samples exhibited the highest TPC (free: 23.97 ± 0.60 mg GAE/g; bound: 19.32 ± 1.29 mg GAE/g), DPPH, and FRAP. The medium roasted beans performed the second high in all assays but the highest ABTS+ radicals scavenging capacity (free: 102.37 ± 8.10 mg TE/g; bound: 69.51 ± 4.20 mg TE/g). Totally, 23 phenolic compounds were tentatively characterized through LC-ESI-QTOF-MS/MS, which is mainly adopted by 15 phenolic acid and 5 other polyphenols. The majority of phenolic compounds were detected in the medium roasted samples, followed by the light. Regarding GC-MS, a total of 20 volatile compounds were identified and semi-quantified which exhibited the highest in the dark followed by the medium. Overall, this study confirmed that phenolic compounds in coffee beans would be reduced with intensive roasting, whereas their antioxidant capacity could be maintained or improved. Commercial medium roasted coffee beans exhibit relatively better nutritional value and organoleptic properties. Our results could narrow down previous conflicts and be practical evidence for coffee manufacturing in food industries

The Quest for Phenolic Compounds from Seaweed: Nutrition, Biological Activities and Applications

Seaweeds are macroscopic marine algae that are allocated into three categories based on the seaweed color (green, brown and red seaweeds). Seaweeds are known for its nutrition and beneficial non-nutritive compounds. Seaweeds have ample nutrition content including carbohydrates, minerals, proteins, and vitamins. Green seaweeds have a high concentration of carbohydrates and lipids whereas red seaweeds have abundant content of proteins. The mineral content ranges up to 36% of its dry weight. The beneficial non-nutritive compounds are phenolic compounds that are classified into phenolic acids, flavonoids, bromophenols and phlorotannins in seaweeds. The phlorotannin compounds are found mostly in brown seaweeds whereas the bromophenols are observed in red seaweeds. The phenolic compounds identified demonstrated bioactive properties which have been confirmed through in vivo cell culture studies. Due to seaweed’s beneficial properties, the seaweed biomass have been consumed as a portion of convenience food in the Asian diet and has expanded to the Western diet. Over the last few decades, the extract or the biomass has been used in making fertilizers, animal feed, pharmaceuticals, and cosmeceuticals. This review helps to understand the nutrition content, especially phenolic compounds with their bioactive properties and recent development in applications

Comparative assessment of free radical scavenging ability of green and red cabbage based on their antioxidant vitamins and phytochemical constituents

Background: Nowadays, bioactive moieties of plants are gaining attention amongst the masses to mitigate lifestyle related dysfunctions owing to their safe nature and functional properties. Objective: Considering phytochemistry and cost-effectiveness of cabbage, the current project was designed to probe the antioxidant capacity of locally grown green and red cabbage. Methods: The total polyphenols and free radical scavenging ability of red and green cabbage were determined using spectrophotometer while HPLC analysis was carried out to further fractionate phenolic acids and flavonoid constituents. Apart from this, antioxidant vitamins including vitamin C tocopherol and β-carotene were also detected using HPLC system. Results: The red cabbage showed higher amount of total polyphenols and flavonoids (224.37±6.96 & 219.15±10.30 mg/100g F.W.) than green cabbage (58.41±3.01 & 34.04±1.06 mg/100g F.W.) along with the existence of anthocyanins (69.86±4.12 mg/100g F.W.) in red cabbage. Comparative HPLC analysis regarding antioxidant moieties showed significant proportion of kempferol (171.10±5.99 mg/100g F.W.) followed by vitamin C (139.07±2.23 mg/100g F.W.) in red cabbage however, vitamin C (121.46±3.28 mg/100g F.W.) was found as the major antioxidant in green cabbage. The red cabbage depicted higher free radical quenching and reducing ability in contrast to green cabbage using DPPH (1, 1-diphenyl-2-picrylhydrazyl), ABTS [2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)], FRAP (ferric reducing antioxidant power) and PFRAP (potassium ferricyanide reducing antioxidant power) and H2O2 scavenging ability assays. Conclusion: In the nutshell, red cabbage showed better free radical scavenging ability as compared to green cabbage based on variation and quantification of antioxidant indices. <br

Bioassessment of flaxseed powder and extract against hyperglycemia and hypercholesterolemia using Sprague Dawley rats

Abstract Background Flaxseed has emerged as a potential source of bioactive components that can be utilized in routine diet to address lifestyle disorders. Methods In this context, three studies were carried out on the basis of induction therapies i.e. Study I (Normal diet), Study II (Hyperglycemic diet; 40% sucrose) and Study III (Hypercholesterolemic diet; 1.5% cholesterol) using Sprague Dawley rats. Each study was further split into three groups based on diets; Control (free from flaxseed powder or extract), Functional diet (incorporation of flaxseed powder; 10%) and Nutraceutical diet (inclusion of ethanolic extract of flaxseed; 5%). During experimental period, hyperglycemic and hyperlipidemic parameters were evaluated alongside, alterations in hematological aspects were also assessed. Results Feed intake and body weight demonstrated significant response (p < 0.05) of diets and study intervals however, water intake was substantially influenced by study intervals. In study II (hyperglycemic rats), maximum decline in glucose level was recorded (9.02%) in rats administered with extract based diet. In the same group, maximum increase in insulin (5.90%) was noted. Regarding lipid profile, the bioevaluation trials revealed maximum reduction in serum cholesterol (13.10%) in study III (hypercholesterolemic rats) on the provision of flaxseed extract (nutraceutical diet) followed by flaxseed powder (functional diet) i.e. 7.85%. Further, maximum decrease in low density lipoprotein-cholesterol (LDL-c) was reported i.e. 14.28% on supplementation of flaxseed extract to hypercholesterolemic rats. Conclusions Thus, flaxseed extract based intervention has shown higher bioefficacy to address hyperglycemia and hypercholesterolemia in comparison to flaxseed powder. <br

Marine-Algal Bioactive Compounds: A Comprehensive Appraisal

Bioactive compounds play a significant role in disease prevention and maintenance of normal physiological functions. Numerous studies have identified antioxidant, anti-obesity, anti-cancer, anti-tumor, anti-viral, anti-angiogenic and neuroprotective activities of algal bioactive agents. This chapter discusses the health claims associated with marine algal bioactives and summarizes possible mechanisms involved in delivering health effects. Marine algae are important sources of valuable compounds capable of providing a plethora of biological activities. Algae have been traditionally used in several Asian countries viz. Korea, China and Japan for food and health purposes. Algae are considered an important source of biologically active substances due to their abundance and the advantage of environmentally friendly cultivation methods. Polysaccharides have prominent immunomodulatory and anticancer roles in pharmacological perspectives. Algal bioactive have been studied extensively for potential health benefits. Anti-viral polysaccharides from algae possess very low cytotoxic effects on mammalian cells. This attribute is of vital significance when using drugs as antiviral agents