The low affinity A(2B) adenosine receptor, like any other adenosine receptor subtype, belongs to the super-family of seven transmembrane domain protein-coupled receptors (7TMs GPCR) and is classified ...by the GPCR database in the family of rhodopsin like receptors (Class A of GPCR). It has been cloned from various species, including rat and human, and its sequences are highly similar across species, ranging from 85% identity between human and mouse and 95% identity between rat and mouse. The A(2B)receptors show a ubiquitous distribution, the highest levels are present in cecum, colon and bladder, followed by blood vessels, lung, eye and mast cells. Through A(2B) receptors adenosine seems to cause mast cells degranulation, vasodilation, cardiac fibroblast proliferation, inhibition of Tumor Necrosis Factor (TNF-alpha), increased synthesis of interleukin-6 (IL-6), stimulation of Cl(-) secretion in intestinal epithelia and hepatic glucose production. Hence, A(2B) adenosine receptor agonists could be useful in the treatment of cardiac diseases like hypertension or myocardial infarction and in the management of septic shock, while antagonists may serve as novel drugs for asthma, Alzheimer's disease, cystic fibrosis and type-II diabetes. No potent and selective A(2B) agonists have been reported so far; 5'-N-ethylcarboxamidoadenosine (NECA) is one of the most active. The monosubstitution on N(6)-position of adenosine is well tolerated and that position appears to be a useful site for increasing A(2B) potency. Among substituents in 2-position of adenosine only 1-alkynyl chains are effective for A(2B) potency. In particular, the (S)-2-hydroxypropynyl substituents brought about the highest activity demonstrating that the A(2B) receptors discriminate between (R) and (S) diastereomers. Hence, (S)-2-phenylhydroxypropynylNECA (PHPNECA), with an EC(50) = 0.22 micro M, proved to be the most potent A(2B) agonist reported so far. Classical antagonists for adenosine receptors are alkylxanthines which show considerable potency at A(2B) receptors. Para substituted 1,3-dialkyl-8-phenylxanthines possess high affinity in binding assays; the 3-unsubstituted 1-alkyl analogues resulted more A(2B) selective with the 8-4-(N-(2-hydroxyethyl)carboxamidomethyl)oxyphenyl-1-propylxanthine (60) showing the highest affinity (K(i) = 1.2 nM) and selectivity (A(1)/A(2B) = 60, A(2A)/A(2B) = 1,790, A(3)/A(2B) = 360). Among non-xanthine derivatives very promising are substituted purines, in which combination of appropriate substituents in 2-, 8-, and 9-position could lead to very potent and selective A(2B) antagonists.
Methanol-acetone extracts from aerial parts of seven entities of the genus Hypericum H. perforatum L. subsp. perforatum, H. perforatum L. subsp. veronense (Schrank) Ces., H. montanum L., H. ...hyssopifolium Chaix, H. hirsutum L., H. hircinum L. subsp. majus (Aiton) N. Robson, H. tetrapterum Fr. growing in the Appennino Umbro-Marchigiano (central Italy) were tested in vitro for their antimicrobial activity against two Gram-positive bacteria (Staphylococcus aureus and Enterococcus faecalis), two Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa) and the yeast Candida albicans, by the Kirby-Bauer agar diffusion method. The two H. perforatum subspecies were particularly active against Gram-positive and Gram-negative bacteria, supporting the use of these plants in the traditional medicine of central Italy to treat wounds, skin and infectious diseases. However significant values of inhibition were given also by H. hirsutum against S. aureus and P. aeruginosa, and by H. hyssopifolium, H. hircinum subsp. majus and H. tetrapterum against C. albicans. These results suggest that hypericin and hyperforin are the main components responsible for antimicrobial activity, but not the only ones, as other extracts, showing a low level of these compounds, possess evident activity. Isolation of pure compounds from the most active extracts is in progress.
Even if the acids composition and their role in coffee still need to be clarified, acidity is one of the main sought-after features in coffee and it is becoming one of the main quality markers. ...Hence, the aim of this paper was to evaluate the main parameters influencing coffee acidity with a focus on carboxylic acids. To the best of our knowledge, this is the first study regarding filter coffee prepared from specialty and mainstream coffee, differently roasted and through eight diverse extraction methods. Coffee cup chemical composition in terms of organic and chlorogenic acids, caffein and physicochemical parameters were correlated with perceived sourness and mouthfeel to better understand the influence of extracted compounds on the final beverage acidity. Statistical tools revealed that a major impact of chlorogenic acids emerged in pH and titratable acidity, while the sensorial sourness appeared more correlated with organic acids concentration. Thus, these findings suggests that organic acids could be potential predictors of beverage perceived acidity.
•The highest organic acids level was found in Ibrik coffee beverage.•Brewing pressure and temperature influence the extraction of organic acids.•In specialty coffee pH and titratable acidity are influenced by CQAs.•In mainstream coffee the CQAs mainly impact the perceived sourness.•Organic acids concentration can predict perceived acidity in specialty coffee.
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•A new analytical method for lignan and isoflavone quantitation has been developed.•Base hydrolysis followed by enzymatic digestion was the best extraction process.•Lignans occurred ...in higher concentrations than isoflavones.•Matairesinol was not present in any samples.•Ethiopian green coffees may be a good source of lignans.
Green coffee, the raw material of roasted coffee and coffee beverages, is one of the most widely traded commodities worldwide. There is a dearth of studies on its content in phytoestrogens such as isoflavones and lignans. Previously, we developed an efficient method for the simultaneous quantification of 6 isoflavones (daidzin, genistin, daidzein, genistein, formononetin and biochanin A) and 3 lignans (secoisolariciresinol, matairesinol and lariciresinol) in green coffee by using HPLC-MS/MS. Several extraction processes were evaluated and the best performing, base hydrolysis followed by enzymatic digestion, was validated and used to analyse 25 different coffee samples, 1 Coffea canephora and 24 Coffea arabica, from different countries. Lignans (total content: 286.5–8131.8 µg kg−1) were found in higher concentration than isoflavones (total content: 3.4–300.0 µg kg−1) and the most abundant were secoisolariciresinol (172.6–5714.1 µg kg−1) and lariciresinol (113.9–2417.7 µg kg−1). Notably, the Ethiopian coffee samples contained the highest levels of these compounds.
•Espresso coffee (EC) extraction at various particle sizes has been studied.•EC extraction process at constant variables were conducted.•Filter baskets and various heights of perforated disc ...influenced EC extraction.•Reduction the amount of ground coffee during the extraction process was implemented.•The increase of bioactive compounds had occurred at finer particle sizes.
Espresso machines maintain constant the extraction process of espresso coffee (EC), however, it is difficult to grind roasted coffee in homogeneous way. This research aims to investigate grinded beans at specific particle sizes in three variously designed filter baskets and to compare the concentration of bioactive compounds while decreasing the amount of ground coffee. Analyses on caffeine, trigonelline and chlorogenic acids are carried out with HPLC-VWD, while volatiles with HS-SPME/GC–MS. Extracting with smaller particles escalates the quantity of bioactive compounds. The amount of caffeine/cup increased moving from 500–1000 µm to 200–300 µm particle size, both in Arabica and Robusta for all filter baskets. Keeping constant the volume of EC at various heights of perforated disc, the amount of bioactive compounds at 12 g were only around 9% lower than at 14 g. The outcomes will support further studies on different extraction processes, to develop more sustainable and economically affordable coffee.
•Effects of biscuit baking/recipe on furanic derivatives and other VOCs were studied.•Biscuits baked in static/ventilate mode were analyzed for some VOCs and quality.•Commercial shortbreads with ...eggs, with chocolate chips and dry petits were evaluated.•Ventilated mode resulted in faster biscuits baking and a slightly lower VOCs content.•Dry petits had lower VOCs concentrations than shortbreads with high sugar/fat content.
Biscuit baking can cause the formation of heat-related toxic compounds, mainly through the Maillard reaction, including some volatile organic compounds (VOCs) that are potentially carcinogenic to humans.
This study investigates the effects of different baking conditions and recipes on quality characteristics (moisture, water activity, colour, texture) and on the concentration of some VOCs (furfural, furfuryl acetate, 5-methylfurfural, furfuryl alcohol, 3-methylbutanal, hexanal) in biscuits. Specifically, lab-made biscuits baked under static and ventilated conditions and three commercial biscuit types categorised as shortbreads with eggs, with chocolate chips and dry petits were evaluated.
Concerning the lab-made biscuits, the ventilated mode resulted in faster baking and a slightly lower concentration of investigated VOCs compared to the static mode. Besides the process conditions, the recipe also played a role in the final quality and target volatiles, whose concentrations were lower in dry petits than in shortbreads, which are characterised by higher sugar and fat contents.
•Nine methods to extract acyl lipids from legumes were evaluated.•Folch method preceded by hydration of samples provided the best results.•Hydration step increased extraction in all the cases.•Fatty ...acid composition was determined in 29 samples of legumes.•Lentils displayed an interesting ratio of PUFA n-6/n-3 with a value of 4.0.
This study sought to contribute to the assessment of the nutritional properties of legumes by determining the fatty acid (FA) composition of 29 legume samples after the evaluation of nine extraction methods. The Folch method and liquid–solid extraction with hexane/isopropanol or with hexane/acetone were investigated, as was the effect of previous hydration of samples. Soxhlet extractions were also evaluated with different solvent mixtures. Results on FA composition using the hexane/isopropanol extraction method were the same in terms of FA composition of the Folch method, but the extraction yield was only around 20–40% of that of the Folch method preceded by hydration. Some types of legumes showed particularly interesting values for the ratio of polyunsaturated fatty acids (PUFAs) n-6/n-3, such as lentils, with the value of 4.0, and Azuki beans, at 3.2. In lentils, the PUFAs% ranged from 42.0% to 57.4%, while in Azuki beans it was 57.5%.
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•Volatile organic compounds (VOCs) are responsible for odour and taste of food.•Specific VOCs might give an indication about meat quality and freshness.•A new HS-SPME-GC-MS was ...developed to quantify 15 potential markers of shelf-life.•All compounds quantified can be considered shelf-life markers for 2 types of meat.•7 VOCs can be considered markers of shelf-life for 4 types of meat products.
Nowadays, it is important to monitor the freshness of meat during storage to protect consumers’ health. Volatile organic compounds (VOCs) are responsible for odour and taste of food, and they give an indication about meat quality and freshness. This study had the aim to seek and select potential new markers of meat spoilage through a semi-quantitative analysis in five types of meat (beef, raw and baked ham, pork sausage and chicken) and then to develop a new quantitative analytical method to detect and quantify potential markers on five types of meat simultaneously. Firstly, a new headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) method was developed to evaluate the volatile profile of five types of meat, preserved at 4 °C for 5 days. Among the 40 compounds identified, 15 were chosen and selected as potential shelf-life markers on the basis of their presence in most of meat samples or/and for their constant increasing/decreasing trend within the sample. Afterwards, a quantitative HS-SPME-GC–MS analytical method was developed to confirm which VOCs can be considered markers of shelf-life for these meat products, stored at 4 °C for 12 days. Some of the compounds analyzed attracted attention as they can be considered markers of shelf-life for at least 4 types of meat: 1-butanol, 3-methylbutanol, 1-hexanol, 2-nonanone, nonanal, 1-octen-3-ol and linalool. In conclusion, in this study a new quantitative HS-SPME-GC–MS analytical method to quantity 15 VOCs in five types of meat was developed and it was demonstrated that some of the compounds quantified can be considered markers of shelf-life for some of the meat products analyzed.
•Nutritional composition of coffee silverskin (CSS) from arabica coffee.•Comprehensive assessment of macrominerals (7) and microminerals (23) in CSS.•Vitamin B3 (2.51–3.07 µg/g) and vitamin B2 ...(0.18–0.20 µg/g) are present in CSS.•Phytosterols analysis revealed high levels of β-sitosterol (77.1 ± 2.8 mg/kg).
The present study assessed the nutritional composition of coffee silverskin (CSS) obtained from arabica roasted coffee. Following validated analytical methods, CSS resulted to be a high source of proteins (14.2 g/100 g) and dietary fibers (51.5 g/100 g). Moreover, the mineral analysis revealed high contents of calcium (1.1 g/100 g) and potassium (1.0 g/100 g). To date, this study provided the widest mineral profile of CSS with 30 minerals targeted including 23 microminerals with high levels of iron (238.0 mg/kg), manganese (46.7 mg/kg), copper (37.9 mg/kg), and zinc (31.9 mg/kg). Moreover, vitamins B2 (0.18–0.2 mg/kg) and B3 (2.5–3.1 mg/kg) were studied and reported for the first time in CSS. β-sitosterol (77.1 mg/kg), campesterol, stigmasterol, and Δ5-avenasterol, were also observed from the phytosterol analysis of CSS with a total level of 98.4 mg/kg. This rich nutritional profile highlights the potential values of CSS for innovative reuses in bioactive ingredients development.
