Dataset Information

Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity.

ABSTRACT: Coffee is a popular drink consumed all over the world. Besides its long-recognized stimulant effect, it has important nutritional and health effects. However, the type of bean processing modifies the composition of brewed coffee and possibly its bioactivity. In this study, extracts obtained from green and roasted beans of Coffea canephora (Coffea canephora var. robusta) were submitted to spray- or freeze-drying and were tested for antiproliferative activity, using MTT assay, and their influence on the cell cycle and apoptosis by flow cytometry analysis. Moreover, colors and nutrient contents were measured to identify the changes due to the roasting process. The results obtained showed that extracts from green and light roasted beans exhibited strong bioactive capacity. Coffee extracts promoted a decrease in cell viability, modulated cell cycle and induced apoptosis in human prostate carcinoma cell line (DU-145). The level of roasting reduced this property, but the type of drying did not in all cases.

SUBMITTER: Bauer D

PROVIDER: S-EPMC6274859 | biostudies-other | 2018 Oct

REPOSITORIES: biostudies-other

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Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity.

Bauer Deborah D Abreu Joel J Jordão Nathállia N Rosa Jeane Santos da JSD Freitas-Silva Otniel O Teodoro Anderson A

International journal of molecular sciences 20181031 11

Coffee is a popular drink consumed all over the world. Besides its long-recognized stimulant effect, it has important nutritional and health effects. However, the type of bean processing modifies the composition of brewed coffee and possibly its bioactivity. In this study, extracts obtained from green and roasted beans of Coffea canephora (Coffea canephora var. robusta) were submitted to spray- or freeze-drying and were tested for antiproliferative activity, using MTT assay, and th ...[more]

PMID: 30384410

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Project description:African eggplants (Solanum aethiopicum L.) are a rich source of bioactive compounds and functional constituents that are beneficial to human health. However, the short shelf life of these vegetables can be a major cause of postharvest losses especially during peak harvesting season. Drying is one of the most convenient technologies for the production of shelf stable food products. However, drying can lead to considerable loss of the available bioactive compounds due to thermal degradation depending on the drying method and temperature conditions. This study investigated the effect of four drying methods (solar, oven, vacuum, and freeze) on the retention of total phenolics, beta-carotene, antioxidant capacity, and lycopene in five African eggplant (S. aethiopicum) accessions (sangawili, manyire green, S00047A, AB2, and aubergine blanche). Samples were dried up to ~10% moisture content. The fresh and dried samples were analyzed for total phenolic content, antioxidant capacity, beta-carotene content, and the lycopene content. In the fresh state, beta-carotene, total phenolic content, and free radical scavenging activity ranged between 14.75 ± 0.50 and 29.50 ± 0.77 mg/100 g db, 751.21 ± 1.73 and 1,363.95 ± 2.56 mg/100 g GAE db, and 99.58 and 325.61 mg/ml db IC 50 value, respectively. The accession S00047 showed highest total phenolic content and lowest IC 50 value in the fresh samples. The results also showed that total phenolic content, antioxidant capacity, and beta-carotene contents were significantly (p < .05) affected by drying method and drying temperature with freeze-drying presenting the highest retention. Overall, 36.26%s-95.05% (total phenolics) and 31.44%-99.27% (beta-carotene) were retained during freeze-drying. Lycopene was only detected in the dried samples of the accession manyire green but absent in all the fresh samples of all the accessions. This study demonstrates that freeze-drying was the most effective in retaining the highest bioactive compounds in African eggplants.

Dataset Information

Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity.

Publications

Effect of Roasting Levels and Drying Process of <i>Coffea canephora</i> on the Quality of Bioactive Compounds and Cytotoxicity.

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