| Literature DB >> 31288162 |
Thi Minh Thu Nguyen1, Eun Jin Cho2, Younho Song2, Chi Hoon Oh1, Ryo Funada3, Hyeun-Jong Bae4.
Abstract
Although coffee beans have been widely studied, application of coffee flower (CF) has not been previously investigated. Here, we evaluated the use of CF for the production of bioactive compounds, melanoidins, and bio-sugars through the green process. Pressurized hot water extraction was found to be the most appropriate method for extracting bioactive compounds from CF, which contain high values of total phenolic content and have antioxidant properties. Caffeine and trigonelline were the main compounds in CF with yields of 1070.8 mg and 1092.8 mg/100 g dry weight (DW), respectively. Melanoidins were also identified and quantified in the CF extracts that is approximately 30.2% were efficiently recovered in the initial extracts of CF. Bio-sugar was also obtained from cellulase and pectinase at a 92.8% conversion rate. The aim of this study is to promote a novel approach using high amounts of CFs in the production of functional healthy foods and beverages.Entities:
Keywords: Bioactive compounds; Biosugar; Caffeine (1,3,7-trimethylxanthine) (PudChem CID: 2519); Chlorogenic acid (PubChem CID: 1794427); Coffee flower; Enzymatic hydrolysis; Gallic acid (PubChem CID: 370); Melanoidin; Pressurized hot water extraction; Protocatechuic acid (3,4-Dihydroxybenzoic acid) (PubChem CID: 72); Sodium carbonate (PubChem CID: 10340); Trigonelline (1-methylpyridinium-3-carboxylate) (PudChem CID: 5570); Trolox (6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) (PubChem CID: 40634)
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Year: 2019 PMID： 31288162 DOI： 10.1016/j.foodchem.2019.125120
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514