Search Results (338)

Background/Objectives: Most snakebite incidents in Latin America are caused by species of the Bothrops genus. Their venom induces severe local effects, against which antivenom therapy has limited efficacy. Metabolites derived from Coffea arabica have demonstrated anti-inflammatory and anticoagulant properties, suggesting their potential as therapeutic agents to inhibit the local effects induced by B. asper venom. Methods: Three enzymatic assays were performed: inhibition of the procoagulant and amidolytic activities of snake venom serine proteinases (SVSPs); inhibition of the proteolytic activity of snake venom metalloproteinases (SVMPs); and inhibition of the catalytic activity of snake venom phospholipases A₂ (PLA_2s). Additionally, molecular docking studies were conducted to propose potential inhibitory mechanisms of the metabolites chlorogenic acid, caffeine, and caffeic acid. Results: Green and roasted coffee extracts partially inhibited the enzymatic activity of SVSPs and SVMPs. Notably, the green coffee extract, at a 1:20 ratio, effectively inhibited PLA₂ activity. Among the individual metabolites tested, partial inhibition of SVSP and PLA₂ activities was observed, whereas no significant inhibition of SVMP proteolytic activity was detected. Chlorogenic acid was the most effective metabolite, significantly prolonging plasma coagulation time and achieving up to 82% inhibition at a concentration of 62.5 μM. Molecular docking analysis revealed interactions between chlorogenic acid and key active site residues of SVSP and PLA₂ enzymes from B. asper venom. Conclusions: The roasted coffee extract demonstrated the highest inhibitory effect on venom toxins, potentially due to the formation of bioactive compounds during the Maillard reaction. Molecular modeling suggests that the tested inhibitors may bind to and occupy the substrate-binding clefts of the target enzymes. These findings support further in vivo research to explore the use of plant-derived polyphenols as adjuvant therapies in the treatment of snakebite envenoming. Full article

With the development of various new types of instrumental aroma sensing technologies, there is a need for methodologies that help developers and users evaluate the performance of the different devices. This study introduces a simple method that uses standard coffee beverages, reproducible worldwide, thus allowing users to compare aroma sensing devices and technologies globally. Eight different variations of commercial coffee capsules were used to brew espresso coffees (40 mL), consisting of either Arabica coffee or a blend of Robusta and Arabica coffee, covering a wide range of sensory attributes. The AlphaMOS Astree electronic tongue (equipped with sensors based on chemically modified field-effect transistor technology) and the AlphaMOS Heracles NEO and the Volatile Scout3 electronic noses (both using separation technology based on gas chromatography) were used to describe the taste and odor profiles of the freshly brewed coffee samples and also to compare them to the various sensory characteristics declared on the original packaging, such as intensity, roasting, acidity, bitterness, and body. Linear discriminant analysis (LDA) results showed that these technologies were able to classify the samples similarly to the pattern of the coffees based on the human sensory characteristics. In general, the arrangement of the different coffee types in the LDA results—i.e., the similarities and dissimilarities in the types based on their taste or smell—was the same in the case of the Astree electronic tongue and the Heracles electronic nose, while slightly different arrangements were found for the Scout3 electronic nose. The results of the Astree electronic tongue and those of the Heracles electronic nose showed the taste and smell profiles of the decaffeinated coffees to be different from their caffeinated counterparts. The Heracles and Scout3 electronic noses provided high accuracies in classifying the samples based on their odor into the sensory classes presented on the coffee capsules’ packaging. Despite the technological differences in the investigated devices, the introduced coffee test could assess the similarities in the taste and odor profiling capacities of the aroma fingerprinting technologies. Since the coffee capsules used for the test can be purchased all over the world in the same quality, these coffees can be used as global standard samples during the comparison of different devices applying different measurement technologies. The test can be used to evaluate instrumentational and data analytical developments worldwide and to assess the potential of novel, cost-effective, accurate, and rapid solutions for quality assessments in the food and beverage industry. Full article

Background/Objectives: This study aims to present a strategic approach to enhancing the photostability and antioxidative resilience of curcumin and capsaicin by integrating selected natural stabilizers within a nanoemulsion-based delivery system. Methods: Coffee extract (Coffea arabica Linn.), along with its active components and vitamin E-containing natural oils, was assessed in terms of improving the photostabilizing and antioxidative retention abilities of curcumin and capsaicin. An optimized ratio of the active mixture was then loaded into a nanoformulation. Results: The analysis of active contents with validated high-performance liquid chromatography (HPLC), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays confirmed the stabilization enhancement after irradiation with UV and white light for 72,000–84,000 lux hours. The optimized combination of coffee extract with turmeric and chili mixtures loaded into the optimized nanoemulsion enhanced the half-lives (T_1/2) of curcumin and capsaicin by 416% and 390%, respectively. The interactions of curcumin and capsaicin with caffeine and chlorogenic acid were elucidated using computational calculations. Interaction energies (E_int), HOMO-LUMO energy gap (HLG) analysis, and global reactivity descriptors revealed hydrogen bonding interactions be-tween capsaicin and chlorogenic acid, as well as between curcumin and caffeine. Conclusions: By leveraging the synergistic antioxidative properties of coffee extract and vitamin E within a nanoemulsion matrix, this study overcomes the intrinsic stability limitations of curcumin and capsaicin, offering a robust platform for future pharmaceutical and nutraceutical applications. Full article

The main diterpenes found in coffee, kahweol and cafestol, possess anti-inflammatory, anti-diabetic, and anticancer properties but are also reported to cause hypercholesterolemic effects. Their concentrations are known to be variable in coffee. This review aimed to discuss the concentrations of kahweol and cafestol from green coffee beans to brewed coffee. The results showed that the average concentrations of kahweol and cafestol in Arabica green beans were higher than in roasted and brewed coffee. The decrease in kahweol from green beans to roasted beans was 14.83%. In brewed coffee, kahweol was reduced by 90.26% and cafestol by 88.28%, compared to green beans. The changes in kahweol and cafestol levels were found to be influenced by various factors, including roasting methods and brewing techniques. The ratio of kahweol to cafestol in Arabica green beans was 1.7; in green coffee oil and roasted coffee oil, 1.2; in roasted beans, 1.3; and in brewed coffee, 1.1. In addition to their health-related functional properties, kahweol and cafestol concentrations and their ratio are suggested to be relevant markers in distinguishing between coffee species at various processing stages. Full article

Phosphorus-solubilizing fungi represent a viable alternative to traditional fertilizers for use in coffee cultivation. The aim of this work was to select fungal consortia with a high phosphorus-solubilizing capacity for application to three varieties of coffee plants under greenhouse conditions. The research comprised three phases: Firstly, solubilizing strains were identified morphologically and molecularly. Secondly, compatibility tests were carried out to select combinations of phosphorus-solubilizing fungi. The selection of the consortia was evaluated based on their phosphorus-solubilizing capacity, and the consortia with the solubilizing activity were chosen for application to coffee plants. In the greenhouse phase, three coffee varieties were inoculated; the treatments involved single, dual, and triple inoculation, as well as a control without fungi. Five species were identified: Fusarium crassum, F. irregulare, Leptobacillium leptobactrum, Penicillium brevicompactum, and Trichoderma spirale, plus one strain of Absidia sp. The in vitro phase of the study revealed that 11 consortia demonstrated compatibility, and their phosphorus solubilization capacity and phosphatase activity were evaluated. As a result, four consortia with high phosphorus solubilization capacity were selected for inoculation on coffee plants. The greenhouse phase results showed that the three coffee varieties inoculated in consortia showed higher phosphorus availability in the substrate and significant growth. Full article

Coffee oil derived from spent coffee grounds of Coffea arabica is considered a novel food in the European Union (EU), requiring pre-market approval supported by comprehensive toxicological data. The effects of coffee oil on human health, particularly on blood parameters and liver enzymes, have been investigated in several studies. This review article summarizes the available toxicological literature on coffee oil, including its bioactive diterpenes cafestol and kahweol, which are known for their potential health effects. Considering the different modes of action of these two diterpenes, moderate consumption of coffee oil may be considered safe for healthy adults. Based on the changes in serum values in humans, this review provides initial estimations of LOAEL, NOAEL, and ADI for these diterpenes. The findings suggest that an intake of 225 mg of coffee oil per day might be considered safe assuming that coffee oil contains about 0.4% diterpenes. In summary, the assessment based on the published data indicates that (i) the consumption of coffee oil contained in any type of prepared coffee appears to be safe because the homeostasis of lipid levels in the blood is not significantly affected, and (ii) a low consumption of coffee oil as such might be acceptable but would require a refined risk assessment considering the exposure levels of the intended food product, which must be provided for novel food approval procedures. Full article

Recognizing the interrelationship among variables becomes critical in genetic breeding programs, where the goal is often to optimize selection for multiple traits. Conventional multi-trait models face challenges such as convergence issues, and they fail to account for cause-and-effect relationships. To address these challenges, we conducted a comprehensive analysis involving confirmatory factor analysis (CFA), Bayesian networks (BN), structural equation modeling (SEM), and genome-wide selection (GWS) using data from 195 arabica coffee plants. These plants were genotyped with 21,211 single nucleotide polymorphism markers as part of the Coffea arabica breeding program at UFV/EPAMIG/EMBRAPA. Traits included vegetative vigor (VV), canopy diameter (CD), number of vegetative nodes (NVN), number of reproductive nodes (NRN), leaf length (LL), and yield (Y). CFA established the following latent variables: vigor latent (VL) explaining VV and CD; nodes latent (NL) explaining NVN and NRN; leaf length latent (LLL) explaining LL; and yield latent (YL) explaining Y. These were integrated into the BN model, revealing the following key interrelationships: LLL → VL, LLL → NL, LLL → YL, VL → NL, and NL → YL. SEM estimated structural coefficients, highlighting the biological importance of VL → NL and NL → YL connections. Genomic predictions based on observed and latent variables showed that using VL to predict NVN and NRN traits resulted in similar gains to using NL. Predicting gains in Y using NL increased selection gains by 66.35% compared to YL. The SEM-GWS approach provided insights into selection strategies for traits linked with vegetative vigor, nodes, leaf length, and coffee yield, offering valuable guidance for advancing Arabica coffee breeding programs. Full article

Preservatives are essential for ensuring the stability, safety, and efficacy of pharmaceuticals, cosmetics, and food products. However, synthetic preservatives often raise toxicity concerns. This study evaluated Rosmarinus officinalis (rosemary) leaf extracts and coffee by-products from Coffea arabica and Coffea canephora as potential natural preservatives for emulsions. Antimicrobial activity was assessed against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans, along with cytotoxicity tests on human keratinocytes and antioxidant activity. The most effective extracts were incorporated into an oil-in-water emulsion for evaluation. C. arabica extracts showed the best results among coffee samples, with 43.53 mg GAE/g (gallic acid equivalents) and 2.32 mg QE/g of total phenolics (quercetin equivalents) and flavonoids, and minimum inhibitory concentrations (MICs) of 12.5 mg/mL against Escherichia coli, and 25 mg/mL against Staphylococcus aureus and Pseudomonas aeruginosa. Rosemary extract showed 158.01 ± 23.67 mg GAE/g and 1.95 ± 0.05 mg QE/g, with MICs of 2.5 mg/mL against E. coli, 1.25 mg/mL against P. aeruginosa, 0.3 mg/mL against S. aureus, and 0.08 mg/mL against Candida albicans. However, rosemary extracts displayed complete inhibition of keratinocyte growth at 20 µg/mL. A combination of both extracts had synergistic effects against S. aureus and P. aeruginosa. The emulsion met microbial safety standards in the challenge test for bacteria but not yeast. The results suggest that rosemary extracts enhance the potential of coffee by-product as a preservative system, and as a multifunctional excipient system in cosmetics, offering preservation and antioxidant protection. However, further strategies, such as adding other ingredients or adjusting the formulation pH, are required to ensure yeast inhibition. Full article

The functional properties of coffee are mainly attributed to bioactive compounds, primarily caffeine and polyphenols. Their quantitative and qualitative profile depends on many factors, including the roasting process. The study aimed to assess the effect of different roasting conditions on the caffeine content and polyphenol composition of the Ethiopian variety Coffea arabica L. (from two regions: Sidama and Jimma). In total, 21 bioactive compounds were identified, including caffeine, 14 phenolic acids, 3 flavonoid glycosides, and 3 flavonoids. It was found that chlorogenic acid had the highest concentration of all phenolic compounds in the Jimma and Sidama varieties, regardless of the degree of roasting. Studies have shown that the initial stage of coffee roasting (light roast) affects chlorogenic acid content—its level increases compared to green coffee, but then decreases in subsequent roasting stages (medium and dark roast). In contrast, the concentration of caffeic acid decreases during the light roast stage, while it increases during the medium and dark roast stages. The Sidama variety contains more caffeine than the Jimma variety. Full article

This study investigated the impact of enzyme treatment on the physicochemical parameters and volatile and bioactive composition of Arabica coffee beans during self-induced anaerobic fermentation (SIAF). The physicochemical parameters of the beans treated with the enzyme solution were monitored over a 120 h fermentation period. The results showed that increasing enzyme concentration reduced the levels of reducing sugars and phenolic compounds, leading to decrease in antioxidant activity. Pectin lyase activity was highest in beans treated with 10 U.·mL⁻¹, while polygalacturonase activity fluctuated throughout fermentation. The highest caffeine content (722.09 ± 3.7 mg·100g⁻¹) was found in beans treated with 5 U.mL⁻¹ after 72 h of fermentation. In contrast, trigonelline (1028.75 ± 31.4 mg·100g⁻¹) and 5-O-caffeoylquinic acid (5CQA) (423.46 ± 40.3 mg·100g⁻¹) were more prominent in unfermented beans. Volatile formation showed a positive correlation with enzyme concentration, with beans treated with 10 U·mL⁻¹ exhibiting a more diverse volatile profile in the first 24 h. These findings suggest that enzymatic treatment modulates coffee’s volatile and bioactive composition, enhancing levels of aromatic compounds that are directly linked to the sensory quality of the coffee beverage. Full article

This study explores the production of anhydrous ethanol from discarded fruits, aiming to determine optimal fermentation conditions and evaluate the feasibility of a green separation technology. Fermentation experiments were performed using juices from Psidium guajava (S1), Carica paapaya (S2), and mucilage residues of Coffea arabica (S3). All fermentations were carried out at a pH of 4.5 for 7 days in 1 L bioreactors. A full 2² factorial design was applied to evaluate the effects of two variables: yeast type (commercial Saccharomyces cerevisiae [CY] vs. native yeast [NY]) and temperature (21 °C vs. 30 °C). Higher ethanol concentrations were achieved with CY at 30 °C, yielding 6.79% ethanol for S3. A multi-criteria matrix prioritized coffee residues due to their high ethanol yield, biomass availability, and economic viability. The ethanol was dehydrated using a packed-bed bioadsorption system with crushed corn, which increased purity from 6.7% v/v to 98.9% v/v in two stages, while avoiding azeotropic limitations. Energy analysis revealed low specific consumption (3.68 MJ/kg), outperforming conventional distillation. The results of this study, obtained at operating temperatures of 30 °C and 21 °C, a pH of 4.5, and an operating time of 7 days in a 1L bioreactor, demonstrate ethanol concentrations of 6.79%, confirming the technical feasibility of using agricultural waste as a raw material and validating the efficiency of a bioadsorption-based dehydration system. These findings address the current gap in integrating green ethanol separation with low-cost agricultural residues and highlight a sustainable alternative for decentralized bioethanol production. Full article

Salinity is one of the main limiting factors for agricultural production worldwide. Nanotechnology has emerged as a possible tool to improve plant tolerance to salt stress. However, the application of zinc oxide (ZnO) nanoparticles in agriculture raises questions about their safety and long-term impact. The objective of this study was to investigate the effects of foliar application of ZnO nanoparticles on the physiology and defense systems of coffee plants in the presence/absence of NaCl (150 mM). A foliar spray of ZnO-NPs (0, 50, and 100 mg L⁻¹) was applied to coffee plants individually and in combination with simulated stress conditions. The results showed that the application of ZnO-NPs to plants under salt stress had both positive and negative effects. An increase in proline content ranging from 33% to 77% was detected in stressed plants treated with ZnO-NPs, in contrast to stressed plants that did not receive the application. CAT activity increased by 69.4% to 152.8% with the application of ZnO-NPs compared to plants under salt stress that did not receive the treatment. Additionally, the application of ZnO-NPs decreased H₂O₂ levels by up to 18.7% with respect to the control group. On the other hand, 45% higher Na⁺ accumulation was observed in NaCl-stressed seedlings treated with ZnO-NPs (50 mg L⁻¹). MDA levels in stressed plants treated with ZnO-NPs increased by 3% to 50%. Furthermore, the combined effect of ZnO-NP (100 mg L⁻¹) and salt resulted in a significant reduction in carotenoids, limiting their photoprotective function. The results obtained indicate the complex interaction between the application of ZnO-NPs and various physiological processes in coffee plants, including photosynthesis, antioxidant enzyme activity, and the generation of reactive oxygen species. This phenomenon requires detailed analysis to fully understand the response of coffee plants to ZnO-NPs’ application. Full article

Brazil is the leading producer and exporter of coffee, accounting for more than one-third of global production. However, the coffee berry borer (CBB), Hypothenemus hampei, poses a significant threat to coffee yield and quality. Its control has been primarily based on the use of chemical insecticides, which entail risks to human health and the environment. We evaluated the efficacy of an ethylene synthesis inhibitor and a Bacillus subtilis-based nanobioproduct combined with entomopathogenic fungi against the CBB. The treatments included combinations of potassium phosphate-based and nanobioproduct-based bioregulators, bioinsecticide comprising Beauveria bassiana + Metarhizium anisopliae, and chemical insecticides (acetamiprid + bifenthrin). The experiment included an in vitro assay assessing the reproduction of CBB females on treated coffee berries and a field trial evaluating the impact of the treatments on coffee bean quality, beverage sensory attributes, and antioxidant enzyme activities. All insecticide treatments, except the bioregulator at 6 L ha⁻¹ + insecticides, significantly reduced larvae production. The 6 L ha⁻¹ bioregulator treatment reduced bean defects. The fungi + insecticide treatment increased superoxide dismutase activity, while ascorbate peroxidase activity was highest in the control, followed by the fungi + nanobioproduct treatment group. The nanobioproduct bioregulator combined with entomopathogenic fungi proved to be an efficient strategy for managing the CBB. Full article

Controlled-release fertilizers contain polymeric coatings that modify the dynamics of phosphorus (P) release in soil. This study aimed to characterize P release from physical mixtures between conventional and controlled-release fertilizers (CRFs), quantify soil P availability, and assess agronomic responses of coffee plants during the establishment phase. Two main types of P fertilizer were evaluated: conventional monoammonium phosphate (MAP) and a blend (physical mixture of conventional MAP and controlled-release P fertilizers). Both fertilizers were applied at 0, 134, 268, and 403 kg ha⁻¹ of P₂O₅. Our findings revealed a blend longevity of 3 and 6 months. P fertilization contributed to an increase in leaf area (1134.7 cm² plant⁻¹) and shoot biomass (602.8 kg ha⁻¹) and raised P in the soil (0.061 mg dm⁻³ per kg of P₂O₅ applied). P accumulation in the coffee plants ranged between 3 and 4 kg ha⁻¹. Other macronutrient accumulations in aerial parts were of the following ranges (in kg ha⁻¹): 47–60 for N, 36–46 for K, 18–22 for Ca, 5–7 for Mg, and 3–4 for S. Micronutrients accumulated (in g ha⁻¹): 454–657 for Fe; 117–160 for B; 117–149 for Mn; 58–71 for Cu; and 34–43 for Zn. Up to 74% of the nutrients were distributed in the leaves. We concluded that the use of blends did not impose any limitation on P nutrition for coffee plants and led to biomass gains (18.9%) in plagiotropic branches. P fertilization proved essential for supporting the initial growth of coffee plants and increasing coffee leaf area and P levels in the soil and promotes adequate levels of P accumulation in plants, leading to improvements in coffee crop nutrition in the establishment phase. Full article

This study aims to evaluate the effects of different cascara particle sizes and variations in the kombucha fermentation process on the bioactive compounds and antioxidant properties of cascara (Coffea arabica L.) kombucha. Cascara tea (CT), cascara tea with sugar (CS), and cascara kombucha (CK) were prepared using whole, coarsely ground, and finely ground cascara. A finer particle size enhanced color intensity and improved the extraction of bioactive compounds. CK prepared with finely ground cascara demonstrated the highest total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP). Fermentation influenced the profile of phenolic acids, leading to a decline in most compounds, except for vanillic acid in all CK samples, which increased during fermentation. Interestingly, apigenin levels increased, while quercetin levels decreased throughout fermentation. These findings highlight the role of fermentation, sugar addition, and particle size reduction in enhancing phenolic extraction and antioxidant potential in cascara-based beverages, particularly cascara kombucha. Full article