Search

Green and roasted coffee oils are products rich in bioactive compounds, such as linoleic acid and the diterpenes cafestol and kahweol, being a potential ingredient for food and cosmetic industries. An overview of oil extraction techniques most applied for coffee beans and their influence on the oil composition is presented. Both green and roasted coffee oil extractions are highlighted. Pressing, Soxhlet, microwave, and supercritical fluid extraction were the most used techniques used for coffee oil extraction. Conventional Soxhlet is most used on a lab scale, while pressing is most used in industry. Supercritical fluid extraction has also been evaluated mainly due to the environmental approach. One of the highlighted activities in Brazilian agribusiness is the industrialization of oils due to their increasing use in the formulation of cosmetics, pharmaceuticals, and foods. Green coffee oil (raw bean) has desirable bioactive compounds, increasing the interest of private companies and research institutions in its extraction process to preserve the properties contained in the oils. [ABSTRACT FROM AUTHOR]

Murici (Byrsonima crassifolia L., Malpighiaceae), a small, tropical fruit, very popular in Brazil, has a strong fruity, rancid cheese aroma. High resolution gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis identified the most potent substances in its aroma as ethyl butanoate (fruity, sweet), ethyl hexanoate (fruity), 1-octen-3-ol (mushroom like), butyric acid (rancid, cheese), hexanoic acid (pungent, cheese) and phenylethyl alcohol (floral). Its pulp is mainly composed of ethyl, methyl and phenylethyl esters and by carboxylic acids, terpenoids, delta-lactones and some sulfur compounds. Seed analysis also showed a buttery and oily cheese aroma and GC-MS revealed linoleic, oleic, stearic and palmitic acids as foremost components, while the aroma was associated to the butyric and hexanoic acids present in minor amounts.

A full account to the preparation and application of three appropriately substituted vinylcyclohexenes (2,2-dimethyl-3-vinylcyclohex-3-en-1-ol, 2,2-dimethyl-3-vinylcyclohex-3-en-1-one and 3,3-dimethyl-2-vinylcyclohexene) in thermal Diels-Alder reactions with alpha,beta-unsaturated esters (methyl tiglate and methyl angelate) is given. This approach delivered the racemic synthesis of ten octalin derivatives bearing a rearranged drimane skeleton (4 diastereomers of 1-methoxycarbonyl-6-hydroxy-1,2,5,5-tetramethyl-1,2,3,5,6,7, 8,8a-octahydronaphthalene; 1-methoxycarbonyl-6-oxo-1,2,5,5-tetramethyl-1,2,3,4,5,6,7,8-octahydronaphthalene; 2-methoxycarbonyl-6-oxo-1,2,5,5-tetramethyl-1,2,3,5,6,7,8,8a-octahydronaphthalene; 3 diastereomers of 1-methoxycarbonyl-1,2,5,5-tetramethyl-1,2,3,5,6,7,8,8a-octahydronaphthalene and 2-methoxycarbonyl-1,2,5,5-tetramethyl-1,2,3,5,6,7,8,8a-octahydronaphthalene) . Central synthetic features included preparation of enoltriflates by Stang's protocol and the successful palladium-catalyzed cross-coupling reaction (Stille reaction) of the triflate with the tri-n-butylvinylstannane. The octalins relative stereochemistry was unequivocally ascertained by spectroscopic methods and/or X-ray crystallography and these data now stand as useful tools to support the correct assignment of related natural products usually isolated in minute amounts.

Various acid diterpenes of Copaifera cearensis Huber ex Ducke were isolated from the crude extract by flash Silica Gel/Potassium Hydroxide Chromatography. The main components were identified by GC-MS analyses. Further fractionation by reversed phase (RP) semi-preparative HPLC allowed isolation and identification of minor components and provided additional spectral data of those compounds. It was possible to detect the presence of eleven acid diterpenes in addition to a sesquiterpene acid. In addition to potassium hydroxide deposition on the silica surface, the presence of Si-OK residues, resulting from a cation exchange process, was established.

The volatile constituents obtained from a static cryogenic headspace of Caesalpinia echinata Lam. (Leguminosae) showed E-beta-ocimene as the major compound (57.2%), beside other monoterpenes, C6 derivatives like n-hexanal and (E)-2-hexenal and nitrogen compounds such as indole and methyl anthranilate. From the essential oil of the leaves obtained by hydrodistillation in a Clevenger apparatus, (E)-3-hexen-1-ol was identified as the major constituent while phenolic compounds were the most representative class of secondary metabolites.

During a bioprospection study in the Brazilian Cerrado, samples of Bidens graveolens Mart., an endemic species, were investigated. Chemical and olfactive analyses were performed on the essential oil obtained from fresh leaves of B. graveolens collected in November 2013 (BG1) and May 2014 (BG2). A total of 60 compounds were identified in the essential oil extracted from fresh leaves, by hydrodistillation. The main constituents were identified as monoterpene hydrocarbons, ranging from 86.5% to 89.6%. Limonene was the major compound, accounting for 22.8% in BG1 and 47.7% in BG2. Thirty‐three–oxygenated monoterpenes were identified, comprising about 9% in both essential oils (EO). The attributes described by the panelists are in accordance to the sensorial profile. Myrcene, limonene, epoxy‐myrcene, and limonene dioxide were rated by all panelists. Present at a frequency of 83.3%, α‐pinene, β‐pinene, α‐pinene oxide, and carvone were picked out by five panelists. It is noteworthy that most compounds rated with the highest intensity score belonged to the oxygenated monoterpene class, considered the most expressive terpene class used in perfumery. In general, these compounds were described as presenting green, herb, spicy, fresh, and camphoraceus odors. [ABSTRACT FROM AUTHOR]

The chemical composition of the essential oil from the leaves ofPseudobrickellia brasiliensis(Asteraceae) from the Brazilian Cerrado was analyzed by GC/FID and GC/MS. Thirty-four out of thirty-eight components detected were identified. Major compounds in the oil were terpinen-4-ol (38.6%), γ-terpinene (19.5%), α-terpinene (7.8%) and α-terpineol (4.5%). [ABSTRACT FROM PUBLISHER]

The chemical composition of the essential oil from Hyptis villosa (Lamiaceae) from the Brazilian Cerrado was analyzed by GC/FID and GC/MS. The study allowed the identification of 35 compounds corresponding to 96.2% of the total essential oil. It was composed mainly by oxygenated sesquiterpenes (59.0%) and hydrocarbon sesquiterpenes (36.0%). Spathulenol (17.3%), kessane (9.1%), epi-α-cadinol (8.9%), and bicyclogermacrene (6.2%) were the major components. [ABSTRACT FROM AUTHOR]

The aerial parts of Ruellia menthoides (Acanthaceae) were submitted to steam distillation from which an intense spicy and camphoraceous aroma was obtained. Gas chromatography-mass spectrometry analysis associated to co-injection of standards suggested mono and sesquiterpenes as the main compounds. Aroma extract dilution analysis indicated 1,8-cineole and S-(−)-camphor as the most intense compounds of the extract using chiral gas chromatography. Odor threshold for both compounds was determined by gas chromatography-olfactometry. Copyright © 2004 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

The essential oils obtained from the leaves and stems of Piper carniconnectivum C.CD., collected from the southern Amazon forest, Brazil, were analyzed by GC and GC/MS. The major component of the leaf oil was caryophyllene oxide (21.3%); the components in the stem oil were spathulenol (23.7%) and β-pinene (19.0%). [ABSTRACT FROM AUTHOR]

The essential oil of the leaves of Zanthoxylum ekmanii, collected from the southern Amazon forest, Brazil, was obtained by steam distillation and analyzed by GC and GC/MS. The major components found in the oil were germacrene D (16.0 %) and β -caryophyllene (11.5%). [ABSTRACT FROM AUTHOR]

Abstract Coffee quality is strongly related to postharvest processes. Dry and wet are the most traditional and employed processes. However, more recently, the semi-dry process has been introduced and applied for producing coffees of good quality in a more environmental friendly manner compared to the wet process. In this work, green Arabica coffee cherries from two consecutive crops were submitted to the dry and semi-dry postharvest processes and their methanol:water extracts were characterized by ESI(−) FT-ICR MS followed by chemometric data analysis. Thirty-three compounds were identified in the extracts by their high-resolution and accurate m/z values and MS/MS spectra being nine of them diterpenes related to atractyligenin derivatives. The dry and semi-dry processes led to distinct extracts in which compounds such as atractyloside II, carboxyatractyloside II and carboxyatractyloside III showed the greatest contributions (p < 0.05) based on t -Student's test and PLS-DA statistical analyses. These compounds were able to discriminate the postharvest processes for coffees from two consecutive crops. These results can help to better understand the effects of the postharvest processes in the final chemical composition and coffee quality. Highlights • ESI(−)FT-ICR MS profile was able to differentiate postharvest processes of coffee. • Natural and pulped natural coffees were discriminated by data analysis of two crops. • Glycosylated diterpenes were the main compounds responsible for the differentiation. [ABSTRACT FROM AUTHOR]

Abstract Coffee is one of the most consumed non-alcoholic beverages in the world. It is well known that some compounds present in coffee beans have important biological activities. In this study, evidence was turned to β N -alkanoyl-5-hydroxytryptamides (C-5HTs) and to the furokaurane diterpenes cafestol and kahweol, associated with gastric irritation and increasing of blood cholesterol, respectively. Fermentation in coffee post-harvest wet process was induced by three Saccharomyces cerevisiae yeasts (for bakery, white and sparkling wines) as starter cultures. Variations in mass, time, temperature and pH (56 experiments under fractional factorial and mixture experimental designs) were tested. Substantial reductions for C-5HTs (up to 38% reduction for C20-5HT and 26% for C22-5HT) as well as for diterpenes (54% for cafestol and 53% for kahweol) were obtained after treating green coffee beans with 0.6 g of a 1:1:1 mixture the three yeasts for 12 h at 15 °C and pH 4. Caffeine and 5-CQA content, monitored in the green coffee beans, did not change. Therefore, the use of starter cultures during coffee post-harvest wet process has influence on the amount of some important compounds related to health and improves the sensory quality of the beverage. Graphical abstract Unlabelled Image Highlights • Time, pH, temperature and yeasts inoculum were investigated during coffee wet processing. • The starter cultures significantly reduced the diterpenes and C5-HTs amounts. • No difference was observed for caffeine and 5-caffeoylquinic acid. • These results may be a starting point for the implementation of commercial strains in special coffees production. [ABSTRACT FROM AUTHOR]

The sulfur compounds 2-furfurylthiol (2FFT), dimethyl disulfide (DMDS) and thiophene (THIO) are important sulfur contributors to roasted coffee aromas. Their loss by evaporation and/or degradation directly impacts the freshness and aroma intensity of coffee brews. To improve their stability, 2FFT, DMDS and THIO were microencapsulated by spray drying in Gum arabic (GA) and maltodextrin (MD). A CG-qMS method was developed and validated to accurately quantify the sulfur compounds as well as their microencapsulation process and storage stability. Selectivity was obtained by CG-SIM-qMS despite an observed matrix effect. The calibration curves were linear over the tested range. The LOQ for 2FFT, THIO and DMDS were 10, 15 and 23 μg mL −1 , respectively, and the corresponding LOD were 3, 5 and 7 μg mL −1 . Repeatability, reproducibility and recoveries were obtained within acceptable levels. Microparticles production was tested at different inlet temperatures, and the best encapsulation efficiency was found to be 67% for 2FFT, at 140 °C. The microcapsules were characterized in terms of moisture content, hygroscopicity, solubility, surface morphology, particle size distribution and X-ray diffraction characteristic. A fifteen-week storage stability study at −18 °C indicated that GA and MD offered good protection for the sulfur aromas, especially for THIO and DMDS. [ABSTRACT FROM AUTHOR]

Abstract: Green beans of Coffea arabica (arabica coffee) cultivars with Sarchimor and Catuaí genetic background were grown under the same edaphoclimatic conditions, in two different regions, and analysed by direct-infusion electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry (ESI FT-ICR MS) followed by a metabolomic approach. A total of 20 coffee metabolites including phenolic compounds, fatty acids, sucrose, and diterpene glycosides were identified by negative ESI FT-ICR MS with a mass error <2 ppm. Furthermore, the multivariate data analysis techniques principal components analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) successfully discriminated the arabica coffee cultivars with Sarchimor from those with Catuaí genetic background, and also revealed the correlations between the coffee metabolites with the arabica cultivars and their growing region. This methodology could be used to identify coffee cultivars according to their genetic background as well as coffees from different growing regions, being a valuable tool for traceability and certification processes. [Copyright &y& Elsevier]

• LC-HRMS/MS was successfully applied to profile lipids in green coffee beans. • The Matyash extraction was compared with the traditional Folch and Bligh-Dyer. • The Matyash method yielded the highest number of lipids identified by LC-HRMS/MS. • Phospholipids were highly correlated to immature coffee beans. • Maturation stage had higher impact on coffee lipids than post-harvest methods. Lipids play an important role in coffee bean development, coffee brew and in the effects of coffee on human health. They account for around 17% of the dry bean weight and encompass different classes and subclasses, mostly triacylglycerols (TAG) and a minor quantity of phospholipids (PL) and β N -alkanoyl-5-hydroxytryptamides (C-5HT). To comprehensive profile these different lipids, it is important to evaluate extraction methods that provide high lipid coverage and to analyze the lipids in high-resolution techniques. In this work, liquid chromatography-high resolution tandem mass spectrometry (LC-HRMS/MS) was employed to comprehensive profile lipids from green Arabica coffee beans and to evaluate the extraction efficiency and lipid coverage of three methods: Bligh-Dyer (BD), Folch (FO), and Matyash (MA). The MA method yielded the greatest number of annotated compounds (131 lipids) compared to the other methods. In the positive electrospray ionization (ESI) mode, the main difference among extraction methods was observed for TAG and diacylglycerols, whereas for the negative ESI it was observed differences for phosphatidylinositol (PI), lysophosphatidylinositol and phosphatidic acid (p < 0.05). The analysis of coffees from different maturation stages and/or post-harvest processes were also performed using the MA method. Immature beans were discriminated from mature and overripe beans by its lower levels of C-5HT, PI, phosphatidylcholine, lysophosphatidylcholine, phosphatidylethanolamine, and lysophosphatidylethanolamine. These results can help to better understand the coffee lipid composition and its association with coffee quality. [ABSTRACT FROM AUTHOR]