Ground green coffee beans as a functional food supplement - Preliminary study

LWT

Volumn 63, Issue 1, 2015, Pages 691-699

  Dziki, Dariusz ^a   Gawlik Dziki, Urszula ^a   Pecio, Łukasz ^b   Rózyło, Renata ^a   Świeca, Michał ^a   Krzykowski, Andrzej ^a   Rudy, Stanisław ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b STATE RESEARCH INSTITUTE   (Poland)

Author keywords

Antioxidants; Bioaccessibility; Functional food; Green coffee; Grinding

Indexed keywords

ANTIOXIDANTS; BAKERIES; BIOCHEMISTRY; FREE RADICALS; GRINDING (MACHINING);

ANTIRADICAL ACTIVITIES; BIOACCESSIBILITY; CONSUMER ACCEPTABILITY; EXTRACT PREPARATIONS; FREE RADICAL SCAVENGERS; GREEN COFFEE; GRINDING CHARACTERISTICS; SENSORY CHARACTERISTICS;

FUNCTIONAL FOOD;

TRITICUM AESTIVUM;

EID: 84928698081     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.076     Document Type: Article

References (34)

1. Andueza S., de Peña M.P., Cid C. Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast. Journal of Agricultural and Food Chemistry 2003, 51:7034-7039.
2. Baggenstoss J., Perren R., Escher F. Water content of roasted coffee: impact on grinding behaviour, extraction, and aroma retention. European Food Research Technology 2008, 227:1357-1365.
3. Baggenstoss J., Thomann D., Perren R., Escher F. Baggenstoss aroma recovery from roasted coffee by wet grinding. Journal of Food Science 2010, 75:C697-C702.
4. Budryn G., Nebesny E., Rachwał-Rosiak D., Oracz J. Fatty acids, essential amino acids, and chlorogenic acids profiles, invitro protein digestibility and antioxidant activity of food products containing green coffee extract. International Food Research Journal 2013, 20:2133-2144.
5. Clifford M.N. Chlorogenic acids and other cinnamates: nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture 1999, 79:362-372.
6. Dziki D. The crushing of wheat kernels and its consequence on the grinding process. Powder Technology 2008, 185:181-186.
7. Dziki D. Effect of preliminary grinding of the wheat grain on the pulverizing process. Journal of Food Engineering 2011, 104:585-591.
8. Dziki D., Cacak-Pietrzak G., Miś A., Jończyk K., Gawlik-Dziki U. Influence of wheat kernel physical properties on the pulverizing process. Journal of Food Sciences and Technology 2014, 51:2648-2655.
9. Dziki D., Laskowski J. Study to analyze the influence of sprouting of the wheat grain on the grinding process. Journal of Food Engineering 2010, 96:562-567.
10. Ephraim D. What you should know about grinding coffee. Indian Coffee 2007, 71:30-33.
11. Farah A., Monteiro M., Donangelo C.M., Lafay S. Chlorogenic acids from green coffee extract are highly bioavailable in humans. Journal of Nutrition 2008, 138:2309-2315.
12. Furukawa S., Fujita T., Shimabukuro M., Iwaki M., Yamada Y., Nakajima Y., et al. Increased oxidative stress in obesity and its impact on metabolic syndrome. The Journal of Clinical Investigation 2004, 114:1752-1761.
13. Gawlik-Dziki U. Changes in the antioxidant activities of vegetables as a consequence of interactions between active compounds. Journal of Functional Foods 2012, 4:872-882.
14. Gawlik-Dziki U., Świeca M., Sułkowski M., Dziki D., Baraniak B., Czyz J. Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts - invitro study. Food and Chemical Toxicology 2013, 5:154-160.
15. Glei M., Kirmse A., Habermann N., Persin C., Pool-Zobel B.L. Bread enriched with green coffee extract has chemoprotective and antigenotoxic activities in human cells. Nutrition and Cancer 2006, 56:182-192.
16. Greffeuille V., Abecassis J., Rousset M., Oury F.-X., Faye A., Bar L'Helgouac'h C., et al. Grain characterization and milling behaviour of near-isogenic lines differing by hardness. Theoretical and Applied Genetics 2006, 114:1-12.
17. Guo J.-T., Lee H.-L., Chiang S.-H., Lin H.-I., Chang C.-Y. Antioxidant properties of the extracts from different parts of broccoli in Taiwan. Journal of Food and Drug Analysis 2001, 9:96-101.
18. Halliwell B. Role of free radicals in the neurodegenerative diseases: therapeutic implications for antioxidant treatment. Drugs & Aging 2001, 18:685-716.
19. Han L.K., Takaku T., Li J., Kimura Y., Okuda H. Anti-obesity action of oolong tea. International Journal of Obesity and Related Metabolic Disorders 1999, 23:98-105.
20. Harland B.F. Caffeine and nutrition. Nutrition 2000, 16:522-526.
21. Igho O., Rohini T., Edzard E. The use of green coffee extract as a weight loss supplement: a systematic review and meta-analysis of randomised clinical trials. Gastroenterology Research and Practice 2011, 31:1-6.
22. Kuo J.-M., Yeh D.-B., Pan B. Rapid photometric assay evaluating antioxidative activity in edible plant material. Journal of Agricultural and Food Chemistry 1999, 47:3206-3209.
23. Lim H.S., Park S.H., Ghafoor K., Hwang S.Y., Park J. Quality and antioxidant property of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chemistry 2011, 112:1577-1582.
24. Maat J., Rossi D., Babuchowsk,i A., Beekmans F., Castenmiller J., Fenwick R., et al. European technology platform on food for life. The vision for 2020 and beyond Downloaded from, on 23.01.13. http://platformazywnosci.pl/pliki/BAT_Brochure_ETP.pdf.
25. Narita Y., Inouye K. Inhibitory effects of chlorogenic acids from green coffee beans and cinnamate derivatives on the activity of porcine pancreas α-amylase isozyme I. Food Chemistry 2011, 127:1532-1539.
26. Oomen A.G., Hack A., Minekus M., Zeijdner E., Cornelis C., Schoeters G., et al. Comparison of five invitro digestion models to study the bioaccessibility of soil contaminants. Environmental Science and Technology 2002, 36:3326-3334.
27. Oyaizu M. Studies on products of browning reaction - antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 1986, 4:307-315.
28. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999, 6:1231-1237.
29. Sato Y., Itagaki S., Kurokawa T., Ogura J., Kobayashi M., Hirano T., et al. Invitro and invivo antioxidant properties of chlorogenic acid and caffeic acid. International Journal of Pharmaceutics 2011, 403:136-138.
30. Shimoda H., Seki E., Aitani M. Inhibitory effect of green coffee bean extract on fat accumulation and body weight gain in mice. BMC Complementary and Alternative Medicine 2006, 17:6-9.
31. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965, 16:144-158.
32. Sokołowski M. Energy consumed in grinding - a new idea of a general law of comminution - new tests stands and testing results. Récents Progress en Génie Procédés 1996, 10:221-226.
33. Stalmach A., Williamson G., Crozier A. Impact of dose on the bioavailability of coffee chlorogenic acid in humans. Food and Function 2014, 5:1727-1737.
34. Yun J.W. Possible anti-obesity therapeutics from nature - a review. Phytochemistry 2010, 71:1625-1641.