Εξειδίκευση τύπου :	Άρθρο σε επιστημονικό περιοδικό
Τίτλος:	Quality Assessment of Ground Coffee Samples from Greek Market Using Various Instrumental Analytical Methods, In Silico Studies and Chemometrics
Δημιουργός/Συγγραφέας:	Tsiaka, Thalia Kritsi, Eftichia Bratakos, Sotirios M [EL] Σωτηρούδης, Γιώργος[EN] Sotiroudis, Georgios Petridi, Panagiota Savva, Ioanna Christodoulou, Paris Strati, Irini F [EL] Ζουμπουλάκης, Παναγιώτης[EN] Zoumpoulakis, Panagiotis Cavouras, Dionisis Sinanoglou, Vassilia J
Ημερομηνία:	2023-05-30
Γλώσσα:	Αγγλικά
ISSN:	2076-3921
DOI:	10.3390/antiox12061184
Άλλο:	37371914
Περίληψη:	Coffee is one of the most widely consumed beverages worldwide due to its sensory and potential health-related properties. In the present comparative study, a preparation known as Greek or Turkish coffee, made with different types/varieties of coffee, has been investigated for its physicochemical attributes (i.e., color), antioxidant/antiradical properties, phytochemical profile, and potential biological activities by combining high-throughput analytical techniques, such as infrared spectroscopy (ATR-FTIR), liquid chromatography-tandem mass spectrometry (LC-MS/MS), and in silico methodologies. The results of the current study revealed that roasting degree emerged as the most critical factor affecting these parameters. In particular, the L* color parameter and total phenolic content were higher in light-roasted coffees, while decaffeinated coffees contained more phenolics. The ATR-FTIR pinpointed caffeine, chlorogenic acid, diterpenes, and quinic esters as characteristic compounds in the studied coffees, while the LC-MS/MS analysis elucidated various tentative phytochemicals (i.e., phenolic acids, diterpenes, hydroxycinnamate, and fatty acids derivatives). Among them, chlorogenic and coumaric acids showed promising activity against human acetylcholinesterase and alpha-glucosidase enzymes based on molecular docking studies. Therefore, the outcomes of the current study provide a comprehensive overview of this kind of coffee preparation in terms of color parameters, antioxidant, antiradical and phytochemical profiling, as well as its putative bioactivity.
Τίτλος πηγής δημοσίευσης:	Antioxidants (Basel, Switzerland)
Τόμος/Κεφάλαιο:	12
Τεύχος:	6
Θεματική Κατηγορία:	[EL] Βοτανική χημεία. Φυτοχημικά[EN] Botanical chemistry. Phytochemicals [EL] Φασματοσκοπία[EN] Spectroscopy [EL] Βιοτεχνολογία[EN] Biotechnology [EL] Δομική Βιολογία[EN] Structural Biology [EL] Αναλυτική χημεία[EN] Analytical chemistry
Λέξεις-Κλειδιά:	Coffee Color parameters Total phenolics Antioxidant and antiradical activity Attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) Liquid chromatography-mass spectrometry (LC-MS/MS) Molecular docking Discriminant analysis
Κάτοχος πνευματικών δικαιωμάτων:	© 2023 by the authors. Licensee MDPI, Basel, Switzerland.
Όροι και προϋποθέσεις δικαιωμάτων:	This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
Ηλεκτρονική διεύθυνση στον εκδότη (link):	https://www.mdpi.com/2076-3921/12/6/1184
Εμφανίζεται στις συλλογές:	Ινστιτούτο Χημικής Βιολογίας - Επιστημονικό έργο