Search Results (483)

Coffee quality arises from the interaction among genotype, environment, and postharvest management, yet few large-scale studies jointly integrate agronomic, phytochemical, and processing traits. We characterized 150 Coffea arabica L. accessions from six Peruvian regions, evaluated in the INIA coffee germplasm collection, quantifying agro-morphological traits, colorimetric parameters in cherries and beans, fermentation indicators, bioactive compounds, and antioxidant activity. Correlation analyses showed that total phenolics (TPCs) and total flavonoids (TFCs) were strongly associated with antioxidant activity, whereas caffeine content (CAF) varied, largely independently. Several chromatic parameters in parchment and green coffee (a*, b*, C*) showed positive correlations with phenolic content and antioxidant activity (ABTS, DPPH, FRAP), while final fermentation pH (FPH) was negatively associated with these compounds, supporting both color metrics and pH as operational indicators of chemical quality. Principal component analysis disentangled a morphometric gradient from a functional (phenolic–antioxidant) gradient, indicating that bean size and antioxidant potential can be improved in a semi-independent manner. Hierarchical clustering identified complementary ideotypes, and a multi-trait selection index highlighted promising accessions—PER1002197 (Cajamarca), PER1002222 (Cajamarca), PER1002288 (Pasco), and PER1002184 (Cajamarca)—that combine high phenolic/antioxidant levels, favorable chlorogenic acid (CGA)/trigonelline (TGN) profiles, contrasting (high/low) caffeine, and competitive yield (YPP)/bean size. These accessions represent promising candidates for breeding climate-smart and nutraceutical-oriented coffee. Full article

Annually, up to 15 million tons of coffee production waste are produced worldwide. Among them are spent coffee grounds (SCG), which have the potential to be recycled and used as organic fertilizers. However, their direct application to soil is limited due to the presence of ecotoxic compounds (phenols, tannins, and caffeine). Composting is a promising approach; however, the highly variable properties of the raw coffee materials require the selection of optimal production and application modes. In this study, we performed two composting methods for SCG, i.e., vermicomposting and microbial composting, in mixtures with co-composting substrate at five SCG/substrate ratios (0, 25, 50, 75, and 100% SCG). First, the acute toxicity of raw SGC and its mixtures to earthworm Eisenia andrei was evaluated. After 30 days of composting, chemical and microbiological properties, including pH, RedOx potential (Eh), organic carbon (C_org), lignin content, bacteria count, diversity, and potential metabolic activity, were determined in the end products. As composting went on, the pH increased from 5.6–6.2 to 6.0–7.3 and 7.4–7.7 under microbial composting and vermicomposting, respectively. RedOx potential levels achieved 142–166 mV for microbial composting and 73–113 mV for vermicomposting. Organic matter (OM) content reached 86–94%, with an increasing proportion of lignin, demonstrating the decomposition of more readily accessible organic matter. Vermicomposting and microbial composting produced chemically safe and microbiologically highly active composts. An initial SCG content of 25–50% of the compost mixture’s weight yielded the most favorable properties for the resulting compost (high organic matter content and optimal pH levels). Due to the high biological activity of both composting methods, the resultant composts are likely to have a positive effect on plant growth and development and soil health when used as organic nutrient resources. Full article

Background: Attention-deficit/hyperactivity disorder (ADHD) is a common neurodevelopmental disorder. Maternal diet can influence fetal neurodevelopment, and coffee is widely consumed during pregnancy and may have adverse effects on fetal development. This study aimed to investigate the association between maternal coffee consumption during pregnancy and ADHD risk in offspring. Methods: First, we conducted a case–control study in Egypt, enrolling 176 mothers of children with ADHD and 504 mothers of typically developing children. ADHD was diagnosed according to the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-5). Multivariable logistic regression was used to estimate odds ratios (ORs) and 95% confidence intervals (CIs) for ADHD associated with frequent maternal coffee consumption during pregnancy. Then, we combined the results of this case–control study with those from prior studies in a meta-analysis. Between-study heterogeneity was assessed using the I² statistic, and publication bias was evaluated by Egger’s regression test. Results: In the case–control study, frequent maternal coffee consumption during pregnancy was associated with a higher risk of ADHD in offspring (OR = 1.85; 95% CI: 1.17, 2.92). This association persisted after additional adjustments for antenatal, natal, and neonatal factors (OR = 1.82; 95% CI: 1.07, 3.09). Consistently, the meta-analysis showed a higher risk of ADHD associated with maternal coffee consumption during pregnancy (n = 7, OR = 1.33; 95% CI: 1.13, 1.57), with no between-study heterogeneity (I² = 8.89%, p = 0.36) or publication bias (z = 0.10, p = 0.92). Conclusions: Both our case–control study and meta-analysis suggest that higher maternal coffee consumption during pregnancy may increase the risk of ADHD in children. Still, prospective cohort studies with objective caffeine biomarkers are needed to clarify causality and determine safe exposure levels. Full article

The aim of this study was to compare, under standardized conditions, the content and molecular properties of carbohydrates occurring in extracts from roasted coffee beans and in coffee substitutes made from roasted chicory root, barley, wheat, spelt, and rye. The study revealed an over 8% higher carbohydrate content, primarily polysaccharides of a molar mass greater than 1800 g/mol, in instant Arabica coffee extract compared to Robusta coffee. Significant differences were also demonstrated in the carbohydrate composition of Arabica and Robusta coffee extracts, as well as coffees obtained using laboratory and industrial methods. Coffee substitutes generally contained more polysaccharides and two to five times more oligosaccharides of a molar mass ranging from 400 to 1800 g/mol, and consequently, total carbohydrates, compared to coffee extracts. The high oligosaccharide contents (11–25%) of very diverse monosaccharide composition found in instant coffee substitutes indicate the potential prebiotic effects of these products. The highest melanoidin content among instant coffee extracts and coffee substitutes was found in a coffee substitute made from roasted chicory. Furthermore, extract from Arabica coffee contained higher amounts of melanoidins than Robusta coffee. Full article

The agrifood sector produces considerable waste, offering opportunities for sustainable innovation. In the coffee industry, spent coffee grounds (SCG) can be valorized to generate eco-friendly nanomaterials such as nano zerovalent iron (nZVI), widely applied in soil and water remediation. In this study, green nZVIs were synthesized using SCG hydromethanolic extracts and FeCl₃, subsequently characterized, and assessed for cytotoxicity. High-performance liquid chromatography with diode-array detection (HPLC-DAD) was employed to identify hydroxycinnamic acids, caffeine, and trigonelline in the SCG extracts. Preliminary remediation assays were conducted with seven contaminants, with venlafaxine selected for detailed pH and kinetic studies. Characterization of nZVIs included SEM and EDS analyses, which revealed spherical nZVI particles (72–83 nm) composed of carbon (47%), oxygen (34%), and iron (16%). Dynamic light scattering (DLS) measurements indicated the presence of smaller particles (15–23 nm). Thermogravimetric analysis (TG) confirmed a residual mass of about 20% at 1400 °C. Fourier-transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS) confirmed phenolic compound incorporation, while X-ray diffraction (XRD) revealed an amorphous structure. The particles exhibited magnetic behavior and showed no cytotoxicity toward MRC-5 and U87 cell lines. Among the tested contaminants, venlafaxine displayed the highest removal efficiency in remediation tests. Compared with chemically synthesized nZVI, the green version exhibited enhanced stability, attributed to the presence of surface-bounded organic matter. Overall, this sustainable and cost-effective approach to produce nZVI from SCG provides an innovative method for waste valorization and environmental remediation. Full article

Background/Objectives: Evidence regarding the associations between coffee and tea consumption and bone mineral density (BMD) in postmenopausal women remains inconclusive. Prior studies have not examined these relationships using repeated measures of both beverage intake and BMD over an extended follow-up. This study aimed to evaluate the longitudinal associations of coffee and tea consumption with BMD in older women. Methods: Data were drawn from the Study of Osteoporotic Fractures (SOF), a prospective cohort of 9704 women aged ≥65 years. Coffee and tea intake were repeatedly assessed via self-administered questionnaires at visits 2, 4, 5, and 6, spanning approximately 10 years. Femoral neck and total hip BMD were repeatedly measured by dual-energy X-ray absorptiometry. Linear mixed-effects models with random intercepts were used to estimate associations, adjusting for demographic, physical activity, comorbidities, and medication use. Nonlinear relationships were assessed using natural splines, and subgroup analyses were conducted using exposure-by-covariate interaction terms. Results: During the 10-year follow-up, tea consumption was positively associated with total hip BMD (least squares mean: 0.718 vs. 0.715 g/cm²; mean difference: 0.003; 95% CI: 0.000–0.005; p = 0.026). No significant overall association was observed on coffee consumption with femoral neck or total hip BMD. However, spline analyses suggested that consuming more than five cups of coffee per day may be associated with lower BMD. Interaction analyses indicated significant interactions between coffee and alcohol intake (p = 0.0147) and between tea consumption and BMI (p = 0.0175). Conclusions: Tea consumption was associated with higher total hip BMD in postmenopausal women, whereas excessive coffee intake (>5 cups/day) may adversely affect BMD. Coffee consumption was negatively associated with femoral neck BMD in women with higher alcohol intake, while tea consumption appeared particularly beneficial for those with obesity. Full article

Instant Cascara (IC), a beverage obtained from dried coffee cherry pulp, represents a sustainable hydration option rich in bioactive phytochemicals, such as caffeine, chlorogenic acids, and melanoidins, which may provide effects beyond basic nutrition. This study evaluated the impact of three weeks of IC consumption on somatic and visceral sensitivity, and on neural and immune markers in the colon of male and female healthy Wistar rats. Behavioral tests showed that IC increased locomotor activity and somatic sensitivity in females (p < 0.05). Although control females were more sensitive to visceral pain than males (p < 0.05), IC intake did not significantly alter pain sensitivity in either sex. Histological and immunohistochemical analyses in the colonic myenteric plexus revealed higher enteric glial cell density and glia-to-neuron ratio (p < 0.01), but lower calcitonin gene-related peptide (CGRP)-positive fiber density (p < 0.001) in IC-treated compared to control females. Macrophages decreased in IC-treated compared with control males in the colon wall (p < 0.05), whereas their number increased in IC-treated females compared to IC-treated males (p > 0.0001). Visceral pain responses are associated with complex sex-dependent neuroimmune changes in the colon. Interestingly, IC effects appear mild under healthy conditions, possibly due to compensatory mechanisms exerted by its different phytochemicals. Further investigation is needed to determine the effects of IC in pathological situations involving visceral hypersensitivity, such as brain–gut axis disorders. Full article

Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensory characteristics of baobab seed beverage can be modulated by roasting and brewing conditions. Objective: This study aimed to assess the effect of using different fluidised bed roasting temperatures and microwave infusion on the nutritional and functional properties of the beverage. Results: Higher roasting temperatures increased solubility, melanoidin content, pH, titratable acidity, colour, phenolic content, and antioxidant activity, while the concentration of chlorogenic acid and caffeic acid decreased. Upon microwave infusion, antioxidant activity, phenolic content (gallic acid, coumaric acid, caffeic acid, and vanillic acid), protein content, and soluble fibre content increased. Chlorogenic acid was not present in microwave-infused samples, and the amount of caffeic acid decreased. The fat content remained similar across all samples. The major volatile components identified in the roasted seeds were furans and pyrazines. Conclusions: These findings highlight the potential of baobab seed beverages as coffee alternatives and the impact of roasting and brewing conditions on their nutritional and functional properties. Full article

Canephora coffee genotypes developed in other growing regions, with traits of interest such as drought tolerance and high coffee bean yield, need to be introduced and characterized in other locations to check adaptability. The aim of this study was to check the agronomic performance and determine the genetic parameters of the clonal canephora coffee cultivar Marilândia ES 8143, composed by twelve genotypes, developed by the Capixaba Institute of Research, Technical Assistance and Rural Extension (Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural—Incaper), in an irrigated system of the Central Cerrado region of Brazil. The study was conducted in the experimental areas of Embrapa Cerrados at 1050 m altitude in a center pivot irrigation system using a management system with water stress controlled for around 65 days. A randomized block experimental design was used with three replications, and each plot consisted of eight plants. The clones were planted in February 2019 and in 2021 and 2022. Phenotyping was carried out to evaluate the following traits: coffee bean yields, sieve retention percentages, plant height, canopy projection, number of pairs of plagiotropic branches, and frost damage using a scoring scale. Clone 5 stood out in mean value in the two years evaluated for bean yield. Clones 5, 6, 7, 8, and 9 had higher mean values for flat-type coffee beans in both years. Clones 1 and 5 exhibited mean values indicating good vegetative development. Clones 5 and 12 showed no visible symptoms for low air temperatures and frost effects. Highly significant differences were observed among the genotypes for all the morphoagronomic traits evaluated, and high values of heritability, genetic coefficients of variation, and selective accuracy showed conditions favorable to the selection of clones for the agronomic traits analyzed. Clones 1, 2 and 6 have values in lower groups for chlorogenic acids and caffeine, and in higher groups for protein and soluble solids, thus showing greater potential for obtaining quality beverages. Full article

Caffeine is a natural alkaloid consumed primarily for its stimulant and metabolic effects. Some everyday products, such as coffee, tea, soft drinks, sports supplements, and even pain relievers, contain caffeine. However, excessive caffeine consumption, greater than 400 mg per day, can cause adverse effects. Therefore, this work presents an electrochemical sensor based on a molecularly imprinted polymer (MIP) electropolymerized on gold nanoparticles functionalized with p-aminothiophenol (AuNPs-pATP) for caffeine quantification. AuNPs-pATP synthesized show a spherical morphology with an average diameter of 2.54 nm. Stages of MIP formation were monitored by cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) using a potassium ferrocyanide redox probe, where the following were observed: (i) an increase in conductivity upon modification of the GCE with AuNPs-pATP, (ii) the blocking of active sites during the electropolymerization step, and (iii) the release of specific cavities upon template removal, revealing consistent differences between the MIP and the control polymer (NIP). SEM images revealed three-dimensional spherical cavities on MIP surface, while the NIP showed a more compact rough surface. Caffeine quantification was performed using square wave voltammetry (SWV) with LOD of 0.195 µmol L⁻¹ and LOQ of 0.592 µmol L⁻¹. Interference studies indicated high selectivity and a high density of caffeine-specific binding sites in the MIP. Additionally, MIP sensor demonstrated reusability, good reproducibility, and stability, as well as promising results for analysis in soft drink and sports supplement samples. Full article

The chemical profile of coffee depends on numerous factors, the complexity of which makes it difficult to clearly assess their influence. The aim of this study was to comprehensively evaluate the impact of selected coffee brewing methods (Espresso, Simple Infusion, French Press, V60), taking into account the coffee species (Arabica, Robusta, Blends), the degree of roasting (light, medium, dark) and the geographical origin (single-origin and multi-origin) on the chemical composition of the brew. Eighteen different types of coffee, which differ in the aforementioned characteristics, were analyzed. The caffeine content (using high-performance liquid chromatography), the total phenolic content (TPC; using a spectrophotometric method), and selected minerals (calcium, iron, potassium, magnesium, sodium, phosphorus, zinc; using Inductively Coupled Plasma–Optical Emission Spectrometry) were analyzed. The analysis showed that both the brewing method and the species had a significant influence on the chemical profile of the resulting brews, while the degree of roasting and the origin showed no significant influence. The Espresso method showed the highest caffeine, TPC, potassium, magnesium, and phosphorus content, the V60 method—calcium, iron, and sodium, and the French Press and Simple Infusion methods showed intermediate values. Robusta coffee contained more caffeine and TPC, Arabica contained more magnesium, and Blend showed medium values for both species. The results obtained may have practical implications for both consumers and the coffee industry, supporting informed decision-making and the refinement of brewing methods. Full article

Alveolar bone loss is a defining feature of periodontitis and a principal cause of tooth loss worldwide. Driven by a dysregulated host immune response to chronic bacterial infection, periodontitis initiates a cascade of inflammatory events that lead to an imbalance in bone remodeling, favoring osteoclastic activity. While conventional periodontal therapies aim to control infection and inflammation, they often fall short in preserving bone integrity. As a result, interest has grown in adjunctive strategies targeting molecular pathways involved in bone metabolism. Among potential candidates, coffee, a globally consumed beverage often perceived as detrimental to health, has gained attention for its complex array of bioactive compounds, including caffeine, chlorogenic acids, and polyphenols. These compounds have demonstrated anti-inflammatory, antioxidant, and osteo-modulatory effects in various biological contexts. Despite coffee’s reputation as a potential health risk, its complex composition presents a paradox, necessitating an investigation into how its bioactive constituents may mitigate periodontal tissue destruction. The novelty of this short review lies in its integration of in vitro, animal, and epidemiologic evidence to delineate the dose- and context-dependent effects of coffee polyphenols, particularly chlorogenic and ferulic acids, on periodontal inflammation and alveolar bone remodeling, with special emphasis on osteoclast-related mechanisms that have not been synthesized previously. Caffeine can influence osteoblast and osteoclast activity in a dose-dependent manner, while chlorogenic acids (CGA) and polyphenols exert radical-scavenging and cytokine-suppressing activity that may reduce inflammatory bone loss. However, their efficacy is influenced by coffee species, cultivation, roasting, and extraction methods. This review evaluates current evidence and proposes directions for optimizing coffee-based formulations to support alveolar bone preservation in periodontitis. Full article

This study investigates the solubility correlation of oil extracted from Sabah green Robusta coffee (Coffea canephora) beans through supercritical carbon dioxide (SC-CO₂) extraction. Sabah, recognized as the largest coffee-producing region in Malaysia, serves as a significant source of Robusta beans for this research. The solubility of coffee bean oil was evaluated under varying pressures (10–30 MPa) and temperatures (40–80 °C). The maximum solubility, 2.681 mg/g CO₂, was recorded at 30 MPa and 40 °C, whereas the lowest solubility, approximately 0.440 mg/g CO₂, occurred at 20 MPa and 80 °C. A clear inverse relationship between solubility and temperature was observed, with solubility decreasing as temperature increased to 80 °C. Conversely, elevated pressure, particularly at 30 MPa, enhanced solubility due to the increased density and solvent power of SC-CO₂. Experimental data exhibited strong agreement with Chrastil’s equation, yielding a relatively low percentage error of 3.37%, compared with 14.57% for the del Valle-Aguilera model. These findings demonstrate the reliability of Chrastil’s model in predicting the solubility of Sabah green coffee bean oil in SC-CO₂. Overall, the research highlights the potential of SC-CO₂ extraction as a sustainable, solvent-free approach for obtaining high-quality coffee oil extracts, with promising applications in the food industry and possible extension to the recovery of other bioactive compounds in food processing. Full article

Coffee silverskin (CS), the principal solid by-product from coffee roasting, is a promising raw material for sustainable food applications aligned with circular economy principles. Due to its high flammability at roasting temperatures, effective management of CS is not only an environmental but also a safety concern in coffee processing facilities. To the best of our knowledge, this is the first study evaluating the chemical composition, bioactivity, safety, and environmental impact of torrefacto (CT) and natural (CN) coffee silverskin. CT (from Arabica–Robusta blends subjected to sugar-glazing) and CN (from 100% Arabica) were characterized in terms of composition and function. Oven-dried CT showed higher levels of caffeine (13.2 ± 0.6 mg/g vs. 8.7 ± 0.7 mg/g for CN), chlorogenic acid (1.34 ± 0.08 mg/g vs. 0.92 ± 0.06 mg/g), protein (18.1 ± 0.2% vs. 16.7 ± 0.2%), and melanoidins (14.9 ± 0.3 mg/g vs. 9.6 ± 0.2 mg/g), but CN yielded more total phenolics (13.8 ± 0.6 mg GAE/g). Both types exhibited strong antioxidant capacity (ABTS: 48.9–59.2 µmol TE/g), and all oven-dried samples met food safety criteria (microbial loads below 10² CFU/g, moisture 7.9%). Oven drying was identified as the most industrially viable, ensuring preservation of bioactives and resulting in a 19% lower greenhouse gas emissions impact compared to freeze-drying. Sun drying was less reliable microbiologically. The valorization of oven-dried CT as a clean-label, antioxidant-rich colorant offers clear potential for food reformulation and waste reduction. Renewable energy use during drying is recommended to further enhance sustainability. This study provides scientific evidence to support the safe use of coffee silverskin as a novel food, contributing to regulatory assessment and sustainable food innovation aligned with SDGs 9, 12, and 13. Full article

Depression, anxiety, and accompanying sleep disorders are common mood disorders worldwide, significantly affecting individuals’ physical and mental well-being as well as their quality of life. Coffee is a widely consumed beverage rich in bioactive compounds, including caffeine, polyphenols, tannins, proteins, and minerals, and studies suggest that coffee and its bioactive constituents demonstrate potential benefits for mental health. However, the specific mechanism by which coffee regulates depression, anxiety and sleep disorders is still unclear, and there is a lack of systematic research in this regard. This study searched four databases (PubMed, Embase, Web of Science, and Google Scholar) to summarize the effects of coffee and its active ingredients on depression, anxiety, and sleep disorders and their mechanisms. Keywords included “coffee”, “active ingredients”, “depression”, “anxiety”, “Sleep disorders “and “mechanisms”. This review summarizes 27 animal studies, 11 clinical studies, and 6 epidemiological studies on this topic. The results showed that moderate caffeine intake may improve mood and cognitive performance, while excessive intake may be associated with anxiety, insomnia, and post-traumatic stress disorder (PTSD). Other compounds, such as polyphenols, may contribute to mental health through antioxidant, anti-inflammatory, and neuroprotective mechanisms. Future research is needed to clarify effective dosages, assess long-term safety, improve coffee processing methods, and explore the development of coffee-based functional foods. Full article