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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
09/05/2024 |
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Data da última atualização: |
09/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOUSA, F. do C. A.; SOUZA, E. F. de; SOUZA, A. M. de; MAMEDE, A. M. G. N.; OLIVEIRA, E. M. M.; FREITAS-SILVA, O. |
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Afiliação: |
FILIPE DO CARMO ALEIXO SOUSA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; ERIKA FRAGA DE SOUZA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; ANDRESSA MOREIRA DE SOUZA, CTAA; ALEXANDRA MARA GOULART NUNES MAMEDE, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DA BANHIA; EDNA MARIA MORAIS OLIVEIRA, CTAA; OTNIEL FREITAS SILVA, CTAA. |
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Título: |
Considerations on the authenticity and nutritional aspects of green coffee products consumed in Brazil. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Concilium, v. 24, n. 9, p. 83-103, 2024. |
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DOI: |
https://doi.org/10.53660/CLM-3279-24H05 |
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Idioma: |
Inglês |
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Conteúdo: |
Several benefits have been attributed to the consumption of green coffee, in the form of capsules or teas, mainly due to its high content of phenolic acids, which allegedly show antioxidant, antimutagenic, and anticarcinogenic activities in vitro. Chlorogenic acid is the phenolic compound present in greater proportion in coffee and the consumption of green coffee extract has been associated with health and loss of weight. However, beyond these bioactive compounds with a healthy appeal, other compounds which can have deleterious health effects should be considered in the consumption of these extracts, such as the presence of contaminants (ochratoxin A and its producing fungi), phytates, and tannins, which exhibit anti-nutritional characteristics. In that sense, this manuscript seeks to assess the composition of commercial green coffee extracts, analyzing their authenticity, nutritional and anti-nutritional aspects, to provide technical information for a qualified discussion about the effective healthiness of the consumption of commercial green coffee extracts. Nine samples of green coffee food supplements were selected and a product was prepared to serve as a standard. It was possible to identify coffee DNA in six of the commercial samples of food supplements. The products had antioxidant activity between 33 and 2408 µmol of Trolox/g. It was possible to identify chlorogenic acid in all samples with concentrations ranging from 0.023 - 20 mg / g of coffee. Six samples presented positive values for ochratoxin A, despite being within the limits of the coffee roasted legislation, there is a certain concern about the safety of these supplements. MenosSeveral benefits have been attributed to the consumption of green coffee, in the form of capsules or teas, mainly due to its high content of phenolic acids, which allegedly show antioxidant, antimutagenic, and anticarcinogenic activities in vitro. Chlorogenic acid is the phenolic compound present in greater proportion in coffee and the consumption of green coffee extract has been associated with health and loss of weight. However, beyond these bioactive compounds with a healthy appeal, other compounds which can have deleterious health effects should be considered in the consumption of these extracts, such as the presence of contaminants (ochratoxin A and its producing fungi), phytates, and tannins, which exhibit anti-nutritional characteristics. In that sense, this manuscript seeks to assess the composition of commercial green coffee extracts, analyzing their authenticity, nutritional and anti-nutritional aspects, to provide technical information for a qualified discussion about the effective healthiness of the consumption of commercial green coffee extracts. Nine samples of green coffee food supplements were selected and a product was prepared to serve as a standard. It was possible to identify coffee DNA in six of the commercial samples of food supplements. The products had antioxidant activity between 33 and 2408 µmol of Trolox/g. It was possible to identify chlorogenic acid in all samples with concentrations ranging from 0.023 - 20 mg / g of coffee. Six samples presented... Mostrar Tudo |
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Palavras-Chave: |
Food supplement; Green coffee capsules. |
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Thesaurus Nal: |
Chlorogenic acid; Ochratoxin A. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02424naa a2200241 a 4500
001 2164154
005 2024-05-09
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.53660/CLM-3279-24H05$2DOI
100 1 $aSOUSA, F. do C. A.
245 $aConsiderations on the authenticity and nutritional aspects of green coffee products consumed in Brazil.$h[electronic resource]
260 $c2024
520 $aSeveral benefits have been attributed to the consumption of green coffee, in the form of capsules or teas, mainly due to its high content of phenolic acids, which allegedly show antioxidant, antimutagenic, and anticarcinogenic activities in vitro. Chlorogenic acid is the phenolic compound present in greater proportion in coffee and the consumption of green coffee extract has been associated with health and loss of weight. However, beyond these bioactive compounds with a healthy appeal, other compounds which can have deleterious health effects should be considered in the consumption of these extracts, such as the presence of contaminants (ochratoxin A and its producing fungi), phytates, and tannins, which exhibit anti-nutritional characteristics. In that sense, this manuscript seeks to assess the composition of commercial green coffee extracts, analyzing their authenticity, nutritional and anti-nutritional aspects, to provide technical information for a qualified discussion about the effective healthiness of the consumption of commercial green coffee extracts. Nine samples of green coffee food supplements were selected and a product was prepared to serve as a standard. It was possible to identify coffee DNA in six of the commercial samples of food supplements. The products had antioxidant activity between 33 and 2408 µmol of Trolox/g. It was possible to identify chlorogenic acid in all samples with concentrations ranging from 0.023 - 20 mg / g of coffee. Six samples presented positive values for ochratoxin A, despite being within the limits of the coffee roasted legislation, there is a certain concern about the safety of these supplements.
650 $aChlorogenic acid
650 $aOchratoxin A
653 $aFood supplement
653 $aGreen coffee capsules
700 1 $aSOUZA, E. F. de
700 1 $aSOUZA, A. M. de
700 1 $aMAMEDE, A. M. G. N.
700 1 $aOLIVEIRA, E. M. M.
700 1 $aFREITAS-SILVA, O.
773 $tConcilium$gv. 24, n. 9, p. 83-103, 2024.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | OLIVEIRA, E. de; PAIVA, F. de A. Diagnose e manejo de enfezamentos causados por molicutes. In: OLIVEIRA, E. de; OLIVEIRA, C. M. de. (Ed.). Doenças em milho: molicutes, vírus, vetores, mancha por Phaeosphaeria. Sete Lagoas: Embrapa Milho e Sorgo; Brasília, DF: Embrapa Informação Tecnológica, 2004. cap. 6, p. 133-146.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| Registros recuperados : 5.879 | |
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