Biblioteca do Café
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Item Leaf extract of Coffea arabica L. reduces lipid peroxidation and has anti-platelet effect in a rat dyslipidemia model(Faculdade de Ciências Farmacêuticas da Universidade de São Paulo, 2022-09-02) Simões, Mario Henrique Souza; Salles, Bruno Cesar Correa; Duarte, Stella Maris da Silveira; Silva, Marcelo Aparecido da; Viana, André Luiz Machado; Moraes, Gabriel de Oliveira Isaac de; Figueiredo, Sonia Aparecida; Ferreira, Eric Batista; Rodrigues, Maria Rita; Paula, Fernanda Borges de AraújoThis study aimed to evaluate the antioxidant potential of the Coffea arabica Lineu (L.) leaf extract and its effects on platelet aggregation of dyslipidemic rats. The extract was obtained by the percolation of C. arabica L. leaves in hydroethanolic solution 70% (v/v). The mass spectrometry FIA-ESI-MS² suggested the presence of chlorogenic acid, rutin acid, and quinic acid. The DPPH• radicals scavenging capacity was demonstrated (IC50 = 0.06 mg/mL). The extract was administered to rats by gavage (300 mg/kg/day) for 56 days. Dyslipidemia was induced by administering Triton WR-1339 (300 mg/kg body weight) on the 54th day. On day 56, blood was collected by puncturing the abdominal aorta artery and the aortic artery was removed. Lipid profile, markers of renal and hepatic injury, lipid peroxidation, and platelet aggregation tests were carried out. The ingestion of extract reduced the lipid peroxidation (aorta and plasma) and platelet aggregation in dyslipidemic rats. The extract did not affect markers of renal and hepatic function as analyzed in this study, suggesting neither impaired liver nor kidney function in these animals. Therefore, our results demonstrate that the extract of leaves of C. arabica L. show antioxidant potential in vitro and in vivo as well as anti-platelet aggregation in dyslipidemic animals.Item Oxidative stability of biodiesel in the presence of leaves and fruit extracts(Universidade Federal do Ceará, 2025-05-09) Branco, Isadora Guilherme; Romagnoli, Erica Signori; Gonçales Filho, José; Mantovani, Ana Carolina Gomes; Borsato, DionisioThis research evaluated the efficiency of ethanolic extracts from yerba mate leaves (Ilex paraguariensis), coffee leaves (coffea arabica), and jambolan pulp (Syzygium cumini Lamarck) through the application of the simplex-centroid mixture design, the super modified simplex optimization algorithm, and the functions of desirability, using the induction period (IP) and the rate constant (k) of the biodiesel oxidation reaction at 110 °C as responses. Antioxidant activity was observed in all extracts, manifesting either by reducing the rate constant or extending the biodiesel induction period in comparison to the control sample. The mathematical models derived from the simplex-centroid design exhibited adjusted determination coefficients of 0.990 for the IP model and 0.960 for the k model. Analysis of variance indicated the significance of both models at the 5% significance level for IP and k, with p1 = 7.382 × 10−4 and p2 = 1.177 × 10−3, respectively. The lack of fit was not significant at the same level with p1 = 0.132 and p2 = 0.653, showing that they can be used for predictive purposes. The analysis of the response surface and optimization using the super modified simplex method revealed that higher proportions of coffee leaves extract in the mixture yielded superior IP values and lower k values.Item Effect of Microwave Use on Kawa Daun Production: Production, Composition, and Antioxidant Properties(Editora UFLA, 2025-06-03) Arief, Rastra Gemi Nastiti; Malrianti, Yefsi; Kasim, Anwar; Neswati; SujatmikoKawa daun tea is a drink made of dried coffee leaves from Western Sumatra, offering refreshing benefits for the body. The use of a microwave in the drying process proves to be an effective method due to its significantly high efficiency. Therefore, this study aimed to investigate the impact of varying drying time using microwave on the characteristics of coffee leaves, kawa daun tea, and drinking water, as well as to determine effect of microwave treatment. This study uses a complete random design with ANOVA (Analysis of Variance) and followed by a DNMRT (Duncan’s News Multiple Range Test). The results showed that the difference in drying times significantly affected properties of coffee tea leaves, specifically on the total water-soluble substance test. However, there was no substantial impact on the yield, water level, polyphenols level, caffeine level, and antioxidant activity. The length was also affected by polyphenols level, total soluble solidity, and water solubility antioxidant activity, but did not impact caffeine content test. The maximum time for optimal drying coffee leaves was two minutes with a yield of 35.99% hydration, 4.33% water level, 48.56 mgGAE/g total polyphenols level, 0.56% caffeine level, 63.43% oxidative activity, and 4.61% total water-soluble material. In the chemical analysis of drinking water, the results obtained were total polyphenol content of 28.1 mg GAE/g, caffeine content of 0.45%, total dissolved solids of 1.87%, and antioxidant activity of 88.79%. Thus, it is also concluded that there is no negative effect of drying coffee leaves with a microwave.Item Development and Characterisation of Pumpkin Seed Coffee Formulations: Nutritional, Antioxidant, and Sensory Properties(Editora UFLA, 2025-05-07) Syam, Aminuddin; Najamuddin, Ulfah; Kurniaty, Yessy; Amalia, MariniCoffee and pumpkin seeds are both well-known sources of antioxidants, but few studies have explored their combined effects. This study investigates the potential of a coffee-pumpkin seed blend to enhance nutritional intake and offer health benefits. Three coffee formulations with varying coffee-to-pumpkin seed ratios (80:20, 70:30, and 60:40) were prepared and analyzed for their nutritional and antioxidant properties. Proximate analysis, following AOAC methods, was used to determine macronutrient content, while vitamin levels were quantified using High-Performance Liquid Chromatography (HPLC). Mineral content was assessed by Atomic Absorption Spectrometry (AAS), and antioxidant capacity was evaluated using the DPPH radical scavenging assay. Shelf life was estimated using Accelerated Shelf-Life Testing (ASLT). Results showed that Formula C (60:40 ratio) had the highest protein, fat, zinc, and iron content, while Formula A (80:20) was richest in carbohydrates, fiber, and vitamin A (β-carotene). Antioxidant activity increased with pumpkin seed content, with Formula C exhibiting the highest capacity. Sensory evaluation favored Formula A, and shelf-life testing revealed it had the longest shelf life. This study highlights the potential of pumpkin seed-infused coffee as a functional beverage, with enhanced antioxidant capacity and improved nutritional profile. However, further research, including in vivo studies and clinical trials, is needed to confirm the health benefits and identify the optimal formulation for maximum efficacy.Item Free radical scavenging activity-based antioxidant analysis and infrared spectroscopy of peppermint-flavored coffee drink(Editora UFLA, 2024-12-05) Kustyawati, Maria Erna; Nurdin, Samsu Udayana; Thaliarinanta, Angela SarazPeppermint essential oil canserve as a healthy flavoring additive to coffee drinks and provide health benefits by enhancing their antioxidant activity. Hence, this study aimed to examine the antioxidant activity of peppermint-flavored coffee drinks using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylenebenzothiazoline)-6-sulfonic acid (ABTS) free radical scavenging assays. Furthermore, Fourier transform infrared-attenuated total reflectance spectroscopy was performed to investigate the profile of compounds contributing to the antioxidant property. The experiments were conducted using a Complete Randomized Block Design with six replications. Two-factor treatments were as follows: soaking time (S), 0 (S0), 5 (S1), and 10 (S2) min; peppermint essential oil concentration (E), 0 (E0), 0.5 (E1), and 0.75% (E2) (v/v). N otably, both DPPH and ABTS assays revealed increased antioxidant activity of peppermint-flavored coffee drink where the coffee was soaked for 10 min in 0.75% peppermint solution. The coffee soaked for 10 min in 0.5% and 0.75% peppermint solutions showed a high scavenging effect against ABTS free radical, with 93.73 and 94.30% inhibition activity and half-maximal inhibitory concentrations of 0.272 and 0.267 ppm, respectively. Additionally, a new peak was observed at 1640 cm−1in peppermint solution-soaked coffee beans,which corresponded tothe C=C functional group in the limonene spectrum, an antioxidant compound in peppermint. Altogether, the findings show that peppermint essential oil enhanced the antioxidant activity of the coffee.Item Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves(Universidade Federal de Lavras, 2023-12-21) Parwiyanti, Parwiyanti; Nurfitriana, Annisa; Rahmawati, Laila; Din Pangawikan, Aldila; Santoso, BudiIn this study, we described ways to improve the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. A non-factorial completely randomized design (RALF) was used in this study. We included five treatment formulations with five repetitions per formulation, which included F1 (100% coffee leaves: 0% areca nut: 0% stevia), F2 (95% coffee leaves: 1.5% areca nut: 3.5% stevia), F3 (90% coffee leaves: 3% areca nut: 7% stevia), F4 (85% coffee leaves: 4.5% areca nut: 10.5% stevia), and F5 (80% coffee leaves: 6% areca nut: 14% stevia). The results showed that adding areca nut powder and stevia leaves significantly improved the antioxidant properties of coffee-leaf tea. The IC50 value of the tea decreased by 67.96%, and its total phenol content increased by 38.85%. The water content and ash content of coffee-leaf tea produced in this study met the SNI standards. The results of the organoleptic tests showed whether the panelists accepted the color and taste of the samples.Item Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-07-15) Chavez, Segundo Grimaldo; Mendoza, Marilu Mestanza; Caetano, Aline CamilaThe objective of the research was to evaluate the antioxidant activity, phenols and volatile compounds of different types coffee infusions. We worked with the Catimor coffee variety and used five methods to obtain the infusion (espresso, V60, siphon, French press and a traditional local method). For each infusion, the antioxidant capacity was determined with the 2,2-Diphenyl-1-Picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid techniques, the phenolic content was determined with the Folin-Ciocalteu technique, and aromatic volatile compounds were determined with gas chromatography coupled with mass spectrometry. The extraction method that yielded the coffee infusions with the most antioxidant activity, phenolic compounds and caffeine content was espresso; however, this coffee had the fewest aromatic volatile compounds. Although they had lower antioxidant activity, the infusions obtained with the French press had the highest content of volatile aromatic compounds and produced a cup that was free of pyridine, an undesirable compound in coffee due to its rotten smell.Item The addition of crude gambir extract in the production of functional robusta coffee powder(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-03-07) Santoso, Budi; Wijaya, Agus; Din Pangawikan, AldilaThis study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The treatments consist of: robusta coffee powder (%): crude gambir extract (%) F1 = 100:0, F2 = 95:5, F3 = 90:10, F4 = 85:15, and F5 = 80:20. The results showed that the addition of crude gambir extract has a significant effect on increasing the total phenol value from 10.65 to 101.20 mg/mL GAE and the antioxidant activity with an IC50 value of 583.06 to 40.10 µg/mL, acidity level (5.43-5.51), and the solubility percentage of 27.55-31.15%. Furthermore, the addition of crude gambir extract have no significant effect on the taste, color, and aroma of the functional coffee produced.Item Semen quality and reproductive performance of boars kept in pens containing conventional coffee husk as a floor covering(Sociedade Brasileira de Zootecnia, 2016-07) Teles, Mariele Cristina; Pereira, Bárbara Azevedo; Rocha, Luiz Gustavo Pessoa; Resende, Carla Oliveira; Rodrigues, Valéria Vânia; Pereira, Luciano José; Gil, Joan Enric Rodríguez-; Zangeronimo, Márcio GilbertoThe objective of this study was to evaluate the putative effects of the use of coffee husk as floor covering on boar semen quality. Sixteen boars were divided into two groups. The first group was held in a conventional system with a compact floor. The second group was kept on a compact floor covered with coffee pods. The experimental period was 60 days. Levels of caffeine and chlorogenic acid in the insemination doses (ID) before and after 96 h of storage at 15 °C and the reproductive performance (litter size and rate of return to estrus) of these doses after their utilization in a standard artificial insemination protocol were evaluated. The ID from the animals kept in pens containing the coffee pods contained 25.4±8.7 μg/mL of caffeine, whereas no significant amounts of chlorogenic acid were detected. Semen from boars housed with coffee husk showed a significant increase in malondialdehyde levels, which indicates a significant increase in cell membrane peroxidation, after 96 h of storage. There were no significant differences in the other evaluated semen quality parameters when analyzed among groups. Likewise, there was no significant influence of coffee hulls on either the rate of return to estrus or the litter size of inseminated females. The use of coffee husks as floor covering worsens the quality of fresh semen and that of insemination doses stored for 96 h but not the quality of semen immediately diluted; therefore, coffee husks may be used only on farms that use semen immediately processed after collection without affecting the reproductive parameters of breeding stock.