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Fulltext Influence of exposure time to coffee on color stability of selected composite resin veneers

Thiyab, Amar M., Mahmood, Nik Zarina N., Hassan, Mohamed Ibrahim A.

Compendium of Oral Science, 2016;3(1):9-16.
MyJurnal

Objectives: The aim of the study is to evaluate the effect of the time and instant coffee solution on the color stability of three types of composite resin based veneer systems. Materials and Methods: 24 composite resin veneer samples were selected and divided into three groups: two groups of prefabricated veneers (Edelweiss, Ultradent Inc™ (EDL) and Componeer, Coltène/ Whaledent AGTM (CMP)) and one group of laboratory made (Nexco, Ivoclar Vivadent (NEX)) veneer system were tested (n=8). Specimens were prepared and stored in staining solution (instant coffee) and assessed color changes with Minolta spectrophotometer every three days for a period of 27 days, after which color differences (ΔE*) were calculated. Data collection and analysis was done using one-way ANOVA and Student’s t-test (α=0.05). Results: One-way ANOVA revealed a significant difference in color stability between the two veneer systems. NEX group veneer system exhibited the highest color stability (ΔE*= 0.73 ± 0.5) as compared to prefabricated veneer groups (EDL 10.07 ± 5.15, CMP 7.41 ± 4.64) with p value

Matched MeSH terms: Coffee
Fulltext Data on the optimisation and validation of a liquid chromatography-high-resolution mass spectrometry (LC-HRMS) to establish the presence of phosphodiesterase 5 (PDE5) inhibitors in instant coffee premixes

Mohd Yusop AY, Xiao L, Fu S

Data Brief, 2019 Aug;25:104234.
PMID: 31384643 DOI: 10.1016/j.dib.2019.104234

This paper presents the data on the optimisation and validation of a liquid chromatography-high-resolution mass spectrometry (LC-HRMS) to establish the presence of phosphodiesterase 5 (PDE5) inhibitors and their analogues as adulterants in instant coffee premixes. The method development data covered chromatographic optimisation for better analyte separation and isomeric resolution, mass spectrometry optimisation for high sensitivity and sample preparation optimisation for high extraction recovery (RE) and low matrix effect (ME). The validation data covered specificity, linearity, range, accuracy, limit of detection, limit of quantification, precisions, ME, and RE. The optimisation and validation data presented here is related to the article: "Determination of phosphodiesterase 5 (PDE5) inhibitors in instant coffee premixes using liquid chromatography-high-resolution mass spectrometry (LC-HRMS)" Mohd Yusop et al., 2019.

Matched MeSH terms: Coffee
Fulltext Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam

Alafeef AK, Ariffin F, Zulkurnain M

Foods, 2020 Aug 29;9(9).
PMID: 32872507 DOI: 10.3390/foods9091197

Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in green and roasted beans, antioxidant activities, and formation of acrylamide during conventional and superheated steam roasting. Comparisons were made with positive (pretreated without selenium) and negative (untreated) controls. The acrylamide formation was significantly inhibited in Se-coffee (108.9-165.3 μg/kg) compared to the positive and negative controls by 73.9% and 52.8%, respectively. The reduction of acrylamide by superheated steam roasting only observed in the untreated coffee beans (negative control) by 32.4% parallel to the increase in its antioxidant activity. Selenium pretreatment significantly increased antioxidant activity of the roasted Se-coffee beans after roasting although soaking pretreatment significantly reduced antioxidant activity in the green beans. Acrylamide reduction in the roasted coffee beans strongly correlated with the change in antioxidant capacities after roasting (∆FRAP, 0.858; ∆DPPH, 0.836). The results indicate that the antioxidant properties of the organic selenium suppressed acrylamide formation during coffee roasting.

Matched MeSH terms: Coffee
Designing a neurofeedback device to quantify attention levels using coffee as a reward system

Cheng KS, Lee JX, Lee PF

Int J Occup Saf Ergon, 2021 Mar;27(1):258-266.
PMID: 29658406 DOI: 10.1080/10803548.2018.1459348

Purpose. Work performance is closely related to one's attention level. In this study, a brain-computer interface (BCI) device suitable for office usage was chosen to quantify the individual's attention levels. Methods. A BCI system was adopted to interface brainwave signals to a coffee maker via three ascending levels of laser detectors. The preliminary test with this prototype was to characterize the attention level through the collected coffee amount. Here, the preliminary testing was comparing the correlation between the attention level and the participants' cumulative grade point average (CGPA) and scores from the 21-item depression, anxiety, and stress scale (DASS-21) and the attentional control scale (ACS) using ordinal regression. It was assumed that a greater CGPA would generate a greater attention level. Result. The generated coffee amount from the BCI system had a significant positive correlation with the CGPA (p = 0.004), mild depression (p = 0.019) and mild and extremely severe anxiety (p = 0.044 and p = 0.019, respectively) and a negative correlation with the ACS score (p = 0.042). Conclusion. This simple and cost-effective prototype has the potential to enable everyone to know their immediate attention level and predict the possible correlation to their mental state.

Matched MeSH terms: Coffee
Coffee consumption revealed sex differences in host endogenous metabolism and gut microbiota in healthy adults

Chong CW, Wong LC, Teh CSJ, Ismail NH, Chan PQ, Lim CS, et al.

J Food Biochem, 2020 12;44(12):e13535.
PMID: 33103260 DOI: 10.1111/jfbc.13535

Coffee is rich in antioxidant and has been shown to confer various health benefits. Here, we investigated the effect of single-dose coffee consumption in healthy human subjects. About 30 healthy volunteers were recruited and given a serving of sugar free black coffee. Urine and fecal samples were collected and analyzed. Significant changes in urinary metabolites relating to coffee, gut microbial and host energy metabolisms were observed post-coffee consumption. Clear sex differences were also observed in the urinary metabolic profiles pre- and post-coffee consumption. Sex differences in richness and composition of gut microbiota were observed, however, the effect of single-dose coffee consumption on host gut microbiota were unremarkable. These findings indicated that single-dose coffee consumption affects sex-specific host metabolic responses that relates to gut-microbe and energy metabolism. This study demonstrated the utility of systems biology tools to unravel complexity of host-diet biology and gut microbial responses. PRACTICAL APPLICATIONS: This study demonstrated that integrated systems biology approach enabled efficient extractions of host biochemical and microbial information that allows food industry to ascertain the impact of diet and longitudinal assessment of potential functional food in humans.

Matched MeSH terms: Coffee
Fulltext Effect on the physico-chemical properties of liberica green coffee beans under ambient storage

Ismail, I., Anuar, M.S., Shamsudin, R.

International Food Research Journal, 2013;20(1):255-264.
MyJurnal

Green coffee beans are stored for a certain period and under certain conditions until they are finally utilized. The storage period may depend on customer demand while the storage conditions depend on where the coffee beans are stored. Thus, this research emphasizes the physicochemical changes that occur in Liberica coffee beans during storage under the Malaysian
climate (average temperature and relative humidity of 29.33ºC and 71.75% respectively). The changes in the physico-chemical (coffee size, mass, densities, colour, proximate analysis, sucrose, chlorogenic acid content) and microbiological (yeast and mould count) properties were evaluated during eight months of storage. After the storage, the physical properties of the coffee changed as the coffee beans expanded in size, reduced in mass and density and became brighter in colour. Changes in the chemical properties were also detected where the moisture decreased and the ash content increased. In addition, the sucrose level was found to decrease with a corresponding increase in chlorogenic acid. During storage, the counts of yeast and mould were reduced. Model equations describing the changes in the properties were developed. The overall conclusion was that the coffee beans reduced in quality during storage.

Matched MeSH terms: Coffee
Ability of whitening toothpastes in removing stains from composite resins

Chong SY, Lim TB, Seow LL

Malaysian Dental Journal, 2008;29(2):97-103.
MyJurnal

Objectives: The objectives of the study were to assess: i) the staining susceptibility of composite resins, ii) the ability of whitening toothpastes in removing stains from composite resins.
Materials and Methods: Thirty specimens from each composite resins: Filtek Z350 (3M ESPE), Filtek Z250 (3M ESPE) and Beautifil (Shofu Inc.) were fabricated. After polishing, specimens were immersed in coffee for 3 days. Specimens were then brushed twice a day for 2 weeks using Colgate Total (Colgate-Palmolive, control group), Colgate Advanced Whitening (Colgate- Palmolive, test group) and Darlie All Shiny White (Hawley & Hazel Chemical Co., test group). Colour changes (?E*) were measured using Spectrophotometer at baseline, after coffee immersion and after brushing. Results were statistically analyzed using one way ANOVA and Tukey’s test.
Results: There was significant difference in terms of colour changes for Filtek Z350, Filtek Z250 and Beautifil after coffee immersion (P0.05).
Conclusions: Filtek Z350 was able to resist staining by coffee better than Filtek Z250 and Beautifil. The whitening toothpastes did not offer added advantage in terms of ability to remove stains compared to ordinary toothpaste.

Matched MeSH terms: Coffee
Fulltext Properties of Gliricidia wood (Gliricidia sepium) intercropped with cocoa (Theobroma cocoa) in Malaysia

Mohd Helmy Ibrahim, Mohd Nazip Suratman, Razali Abd Kader

Scientific Research Journal, 2014;11(1):0-0.
MyJurnal

Trees planted from agroforestry practices can become valuable resources in meeting the wood requirements of many nations. Gliricidia sepium is an exotic species introduced to the agricultural sector in Malaysia mainly for providing shade for cocoa and coffee plantations. This study investigates its wood physical properties (specific gravity and moisture content) and fibre morphology (length, lumen diameter and cell wall thickness) of G.sepium at three intervals according to age groups (three, five and seven years of ages). Specific gravity (0.72) was significantly higher at seven years of age as compared to five (0.41) and three (0.35) years age group with a mean of 0.43 (p0.05). Mean moisture content was 58.3 % with no significant difference existing between the tree age groups. fibre diameter (22.4 m) was significantly lower (p0.05) for the trees which were three years of age when compared to five and seven years age groups (26.6 m and 24.7 m), respectively. Means of fibre length, lumen diameter and cell wall thickness was 0.83 m, 18.3 m, and 6.2 m, respectively, with no significant differences detected between trees in all age groups in this study. Further calculation on the coefficient of suppleness and runkel ratio suggest that wood from G. sepium may have the potential for insulation board manufacture and paper making. However, future studies should experiment the utilization of this species for these products to determine its full potential.

Matched MeSH terms: Coffee
Fulltext Physical properties of liberica coffee (coffea liberica) berries and beans

Ismail, I., Anuar, M. S., Shamsudin, R.

Pertanika Journal of Science & Technology, 2014;22(1):65-79.
MyJurnal

Liberica coffee is the most important coffee species grown in Malaysia. However, there is little or no research at all conducted on coffee berries and green coffee beans since the plant itself is a low income crop in Malaysia. Therefore, research on Malaysian Liberica coffee can help to increase the knowledge of coffee farmers and coffee manufacturers in the processing and handling of the coffee. Physical properties of Liberica coffee berries and beans were investigated the current study. The properties investigated include the size, mass, density, coefficient of friction, angle of repose, fracture force and colour. In comparison to Arabica and Robusta coffee, Liberica coffee has the biggest size, mass, true density and fracture force values but were lower in bulk density in both berries and beans. The Liberica berries and beans were found to be orange-ish and yellowish colour respectively. Angle of repose was low and approximately similar in berries and beans while jute fibre gave the highest friction to both Liberica berries and beans.

Matched MeSH terms: Coffee
Fulltext A comparison of staining resistant of two composite resins

Mior Azrizal M. Ibrahim, Wan Zaripah Wan Bakar, Adam Husein

Archives of Orofacial Sciences, 2009;4(1):13-16.
MyJurnal

Composite resins Amaris is claimed to have hydrophobic effect which minimizes the staining intake. This study is to investigate the colour stability of Amaris compared to Filtek Z250 in coffee solution. Sixty discs of composite resins Filtek Z250 (3M ESPE) and Amaris (Voco) with diameter of 5mm and depth of 2mm were fabricated by packing in a drinking straw and sectioned with hard tissue cutter (Exakt, Japan). The surfaces of the specimens were polished with Sof-Lex disc before each group of the samples is immersed in coffee solution. They were kept in the solution for 4 days at 370C and assessed at the period of 2 hours, 1 day, 2 days, 3 days, and 4 days. The staining was assessed visually and recorded using Lobene (1968) Stain Index and score was given accordingly. The colour changes of both groups were not statistically significant (p

Matched MeSH terms: Coffee
Fulltext Chinese steamed bread fortified with green banana flour

Loong, C.Y.L., Wong, C.Y.H.

Food Research, 2018;2(4):320-330.
MyJurnal

Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may be a
strategy to fortify the traditional CSB due to its health benefits. However, BF-incorporated
foods in general, have poorer sensory properties affecting consumer acceptability. The aim
of this study was to examine the adjustment of water content from the original formulation
and addition of coffee flavour on physical properties and consumer acceptability of BFincorporated
CSB. Wheat flour as control was substituted with 15% BF varied by addition
of 30% water and coffee flavour. Physical analysis (colour, volume, spread ratio and
texture) of CSB and hedonic test for appearance, aroma, flavour, overall acceptability and
preference ranking of CSB were conducted. Results showed no significant differences
(p>0.05) in specific volume, springiness, and adhesiveness among samples. A significant
increase (p

Matched MeSH terms: Coffee
Fulltext Effects of polishing systems on surface roughness and colour stability of microhybrid composite resin

Naziah Md Jasin, Fatanah Mohamad Suhaimi, Ahmad Fairuz Omar, Husniyati Roslan

Malaysian Journal of Medicine and Health Sciences, 2018;14(102):1-7.
MyJurnal

Discolouration of microhybrid composite resin is a common problem faced by both dental practitioners and patients. The accumulation of plaque, penetration of colourant particles from foods and beverages, dietary habits and the smoothness of restorations have been known to influence the quality of the aesthetic restoration. The purpose of this study was to determine the effects of polishing systems on surface roughness that led to discolouration of the microhybrid composite resin. Methods: Forty five samples of microhybrid composite resin (Filtex Z100) restorations were polished with two different polishing systems; one-step polishing (OP) system on the distal surface and multiple-step polishing (MP) system on the mesial surface. All samples were then immersed in two common beverages: black coffee and cocoa, for 20 minutes daily throughout 28 days of the experimental period. Results: Data on visual colour measurement and spectrometer colour spectrum was subjected to one-way ANOVA test at a significance level of 0.05. Both solutions were found to cause a significant colour change (p=0.0195) on the microhybrid composite resin. Black coffee solution obtained the highest score (71.6) of visual colour change and the lowest reflectance value (62.818) on the distal surface. Surface roughness evaluation using a scanning electron microscope (SEM) had presented that both polishing systems used produced low level of surface roughness. Conclusion: Although MP system produced a smoother surface compared to OP system, a prolonged exposure to colourant particle found to cause an unacceptable discolouration of microhybrid composite resin.

Matched MeSH terms: Coffee
Micro-solid phase extraction with liquid chromatography-tandem mass spectrometry for the determination of aflatoxins in coffee and malt beverage

Khayoon WS, Saad B, Salleh B, Manaf NH, Latiff AA

Food Chem, 2014 Mar 15;147:287-94.
PMID: 24206720 DOI: 10.1016/j.foodchem.2013.09.049

A single step extraction-cleanup procedure using porous membrane-protected micro-solid phase extraction (μ-SPE) in conjunction with liquid chromatography-tandem mass spectrometry for the extraction and determination of aflatoxins (AFs) B1, B2, G1 and G2 from food was successfully developed. After the extraction, AFs were desorbed from the μ-SPE device by ultrasonication using acetonitrile. The optimum extraction conditions were: sorbent material, C8; sorbent mass, 20mg; extraction time, 90 min; stirring speed, 1,000 rpm; sample volume, 10 mL; desorption solvent, acetonitrile; solvent volume, 350 μL and ultrasonication period, 25 min without salt addition. Under the optimum conditions, enrichment factor of 11, 9, 9 and 10 for AFG2, AFG1, AFB2 and AFB1, respectively were achieved. Good linearity and correlation coefficient was obtained over the concentration range of 0.4-50 ng g(-1) (r(2) 0.9988-0.9999). Good recoveries for AFs ranging from 86.0-109% were obtained. The method was applied to 40 samples involving malt beverage (19) and canned coffee (21). No AFs were detected in the selected samples.

Matched MeSH terms: Coffee/chemistry*
Intake of coffee, decaffeinated coffee, or tea does not affect risk for pancreatic cancer: results from the European Prospective Investigation into Nutrition and Cancer Study

Bhoo-Pathy N, Uiterwaal CS, Dik VK, Jeurnink SM, Bech BH, Overvad K, et al.

Clin Gastroenterol Hepatol, 2013 Nov;11(11):1486-92.
PMID: 23756220 DOI: 10.1016/j.cgh.2013.05.029

BACKGROUND & AIMS: Few modifiable risk factors have been implicated in the etiology of pancreatic cancer. There is little evidence for the effects of caffeinated coffee, decaffeinated coffee, or tea intake on risk of pancreatic cancer. We investigated the association of total coffee, caffeinated coffee, decaffeinated coffee, and tea consumption with risk of pancreatic cancer.
METHODS: This study was conducted within the European Prospective Investigation into Nutrition and Cancer cohort, comprising male and female participants from 10 European countries. Between 1992 and 2000, there were 477,312 participants without cancer who completed a dietary questionnaire and were followed up to determine pancreatic cancer incidence. Coffee and tea intake was calibrated with a 24-hour dietary recall. Adjusted hazard ratios (HRs) were computed using multivariable Cox regression.
RESULTS: During a mean follow-up period of 11.6 y, 865 first incidences of pancreatic cancers were reported. When divided into fourths, neither total intake of coffee (HR, 1.03; 95% confidence interval [CI], 0.83-1.27; high vs low intake), decaffeinated coffee (HR, 1.12; 95% CI, 0.76-1.63; high vs low intake), nor tea were associated with risk of pancreatic cancer (HR, 1.22, 95% CI, 0.95-1.56; high vs low intake). Moderately low intake of caffeinated coffee was associated with an increased risk of pancreatic cancer (HR, 1.33; 95% CI, 1.02-1.74), compared with low intake. However, no graded dose response was observed, and the association attenuated after restriction to histologically confirmed pancreatic cancers.
CONCLUSIONS: Based on an analysis of data from the European Prospective Investigation into Nutrition and Cancer cohort, total coffee, decaffeinated coffee, and tea consumption are not related to the risk of pancreatic cancer.

Matched MeSH terms: Coffee/adverse effects*
Zeolite Linde Type L as micro-solid phase extraction sorbent for the high performance liquid chromatography determination of ochratoxin A in coffee and cereal

Lee TP, Saad B, Ng EP, Salleh B

J Chromatogr A, 2012 May 11;1237:46-54.
PMID: 22444432 DOI: 10.1016/j.chroma.2012.03.031

Zeolite Linde Type L (LTL) crystals with different length, diameter and particle size (nanosized LTL, rod LTL, cylinder LTL and needle LTL) were synthesized, characterized and were used as sorbent in the micro-solid phase extraction of ochratoxin A (OTA) before the high performance liquid chromatography detection. Under the optimized conditions, the detection limits of OTA for coffee and cereal were 0.09 ng g(-1) and 0.03 ng g(-1), respectively, while the quantification limits were 0.28 ng g(-1) and 0.08 ng g(-1), respectively. The recoveries of OTA of coffee and cereal spiked at 0.5, 10 and 25 ng g(-1) ranged from 91.7 to 101.0%. The proposed method was applied to forty-five samples of coffee and cereal. The presence of OTA was found in twenty-five samples, ranging from 0.28 to 9.33 ng g(-1).

Matched MeSH terms: Coffee/chemistry*
Molecularly imprinted polymer as sorbent in micro-solid phase extraction of ochratoxin A in coffee, grape juice and urine

Lee TP, Saad B, Khayoon WS, Salleh B

Talanta, 2012 Jan 15;88:129-35.
PMID: 22265478 DOI: 10.1016/j.talanta.2011.10.021

A simple, environmental friendly and selective sample preparation technique employing porous membrane protected micro-solid phase extraction (μ-SPE) loaded with molecularly imprinted polymer (MIP) for the determination of ochratoxin A (OTA) is described. After the extraction, the analyte was desorbed using ultrasonication and was analyzed using high performance liquid chromatography. Under the optimized conditions, the detection limits of OTA for coffee, grape juice and urine were 0.06 ng g(-1), 0.02 and 0.02 ng mL(-1), respectively while the quantification limits were 0.19 ng g(-1), 0.06 and 0.08 ng mL(-1), respectively. The recoveries of OTA from coffee spiked at 1, 25 and 50 ng g(-1), grape juice and urine samples at 1, 25 and 50 ng mL(-1) ranged from 90.6 to 101.5%. The proposed method was applied to thirty-eight samples of coffee, grape juice and urine and the presence of OTA was found in eighteen samples. The levels found, however, were all below the legal limits.

Matched MeSH terms: Coffee/chemistry
Waste recycling: utilization of coffee grounds and kitchen waste in vermicomposting

Adi AJ, Noor ZM

Bioresour Technol, 2009 Jan;100(2):1027-30.
PMID: 18752936 DOI: 10.1016/j.biortech.2008.07.024

Vermicomposting using Lumbricus rubellus for 49 days was conducted after 21 days of pre-composting. Three different combination of treatments were prepared with eight replicates for each treatment namely cow dung: kitchen waste in 30:70 ratio (T(1)), cow dung: coffee grounds in 30:70 ratio (T(2)), and cow dung: kitchen waste: coffee grounds in 30:35:35 ratio (T(3)). The multiplication of earthworms in terms of numbers and weight were measured at the end of vermicomposting. Consequently, only T(2) showed significant increase (from it initial stage) compared to other treatments. The presence of coffee grounds in T(2) and T(3) showed higher percentage of nutrient elements in vermicompost produced. The data reveal that coffee grounds can be decomposed through vermicomposting and help to enhance the quality of vermicompost produced rather than sole use of kitchen waste in vermicomposting.

Matched MeSH terms: Coffee/parasitology*
Fulltext Does a single cup of caffeinated drink significantly increase blood pressure in young adults? A randomised controlled trial

Teng CL, Lim WY, Chua CZ, Teo RS, Lin KT, Yeo JC

Aust Fam Physician, 2016;45(1):65-8.
PMID: 27051992

BACKGROUD: Previous studies have shown that the blood pressure elevating effect of acute caffeine consumption was variable because of the heterogeneity of study participants, dosage of caffeine and study designs.
OBJECTIVE: This research aimed to examine the effect of a single cup of coffee on the blood pressure of young adults.
METHODS: Normotensive adults were randomised to receive either a cup of caffeinated drink (intervention group) or a cup of decaffeinated drink (control group). The main outcome measure was mean change in systolic blood pressure (SBP) and diastolic blood pressure (DBP) between intervention and control groups.
RESULTS: Enrolled participants (n = 104) were randomly assigned to the intervention group (n = 53) or the control group (n = 51). The mean differences in SBP and DBP of the two groups were +2.77 mmHg (P = 0.05) and +2.11 mmHg (P = 0.64), respectively. Therefore, the rise in both SBP and DBP after caffeine consumption was not statistically significant.
DISCUSSION: Our study confirmed that drinking a single cup of coffee (containing 80 mg of caffeine) does not have a significant impact on the blood pressure of healthy normotensive young adults one hour after the drink.

Matched MeSH terms: Coffee/adverse effects*
Determination of phosphodiesterase 5 (PDE5) inhibitors in instant coffee premixes using liquid chromatography-high-resolution mass spectrometry (LC-HRMS)

Mohd Yusop AY, Xiao L, Fu S

Talanta, 2019 Nov 01;204:36-43.
PMID: 31357306 DOI: 10.1016/j.talanta.2019.05.078

As a widely consumed beverage, coffee tends to be a target for intentional adulteration. This study describes the application of modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) coupled to liquid chromatography-high-resolution mass spectrometry (LC-HRMS) for simultaneous screening, identification, and quantification of undeclared phosphodiesterase 5 (PDE5) inhibitors in instant coffee premixes (ICPs). The mass spectrometer was operated in auto MS/MS acquisition for simultaneous MS and MS/MS experiments. Qualitative establishments from the suspected-target screening and targeted identification processes led to an unambiguous analyte assignment from the protonated molecule ([M+H]+) precursor ion which is subsequently used for quantification of 23 targeted PDE5 inhibitors. The analytical method validation covered specificity, linearity, range, accuracy, limit of detection (LOD), limit of quantification (LOQ), precisions, matrix effect (ME), and extraction recovery (RE). The specificity was established using the optimised chromatographic separation as well as the distinguishable [M+H]+ precursor ion. The linearity of each target analyte was demonstrated with a coefficient of determination (r2) of >0.9960 over the expected range of sample concentrations. The accuracy ranged from 88.1%-119.3% with LOD and LOQ of <70 ng/mL and 80 ng/mL, respectively. Excellent precisions were established within 0.4%-9.1% of the relative standard deviation. An insignificant ME within -5.2% to +8.7% was achieved using three different strategies of chromatography, sample extraction, and sample dilution. The RE was good for all target analytes within 84.7%-123.5% except for N-desethylacetildenafil at low (53.8%) and medium (65.1%) quality control levels. The method was successfully applied to 25 samples of ICPs where 17 of them were found to be adulterated with PDE5 inhibitors and their analogues. Further quantification revealed the total amount of these adulterants ranged from 2.77 to 121.64 mg per sachet.

Matched MeSH terms: Coffee/chemistry*
The influences of thermal processing on phytochemicals and possible routes to the discovery of new phytochemical conjugates

Wong FC, Chai TT, Xiao J

Crit Rev Food Sci Nutr, 2019;59(6):947-952.
PMID: 29787299 DOI: 10.1080/10408398.2018.1479681

In our diets, many of the consumed foods are subjected to various forms of heating and thermal processing. Besides enhancing the taste, texture, and aroma of the foods, heating helps to sterilize and facilitate food storage. On the other hand, heating and thermal processing are frequently reported during the preparation of various traditional herbal medicines. In this review, we intend to highlight works by various research groups which reported on changes in phytochemicals and bioactivities, following thermal processing of selected plant-derived foods and herbal medicines. Relevant cases from plant-derived foods (garlic, coffee, cocoa, barley) and traditional herbal medicines (Panax ginseng, Polygonum multiforum, Aconitum carmichaelii Debeaux, Angelica sinensis Radix) will be presented in this review. Additionally, related works using pure phytochemical compounds will also be highlighted. In some of these cases, the amazing formation of new compounds were being reported. Maillard reaction could be concluded as the predominant pathway leading to the formation of new conjugates, along with other possibilities being suggested (degradation, transglycosylation, deglycosylation and dehydration). With collective efforts from all researchers, it is hoped that more details will be revealed and lead to the possible discovery of new, heat-mediated phytochemical conjugates.

Matched MeSH terms: Coffee/chemistry

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