Next Article in Journal
Revealing Unknown Protein Structures Using Computational Conformational Sampling Guided by Experimental Hydrogen-Exchange Data
Previous Article in Journal
Enriched Conformational Sampling of DNA and Proteins with a Hybrid Hamiltonian Derived from the Protein Data Bank
Previous Article in Special Issue
Emodin Sensitizes Hepatocellular Carcinoma Cells to the Anti-Cancer Effect of Sorafenib through Suppression of Cholesterol Metabolism
Article

Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity

1
Laboratory of Functional Foods—Universidade Federal do Estado do Rio de Janeiro, Rio de Janeiro 22290-240, Brazil
2
Food Science Departament, Universidade Federal do Estado do Rio de Janeiro, Rio de Janeiro 22290-240, Brazil
3
Empresa Brasileira de Pesquisa Agropecuária—Embrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, Brazil
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2018, 19(11), 3407; https://0-doi-org.brum.beds.ac.uk/10.3390/ijms19113407
Received: 30 August 2018 / Revised: 12 October 2018 / Accepted: 17 October 2018 / Published: 31 October 2018
(This article belongs to the Special Issue Natural Bioactives and Phytochemicals in Cancer Prevention)
Coffee is a popular drink consumed all over the world. Besides its long-recognized stimulant effect, it has important nutritional and health effects. However, the type of bean processing modifies the composition of brewed coffee and possibly its bioactivity. In this study, extracts obtained from green and roasted beans of Coffea canephora (Coffea canephora var. robusta) were submitted to spray- or freeze-drying and were tested for antiproliferative activity, using MTT assay, and their influence on the cell cycle and apoptosis by flow cytometry analysis. Moreover, colors and nutrient contents were measured to identify the changes due to the roasting process. The results obtained showed that extracts from green and light roasted beans exhibited strong bioactive capacity. Coffee extracts promoted a decrease in cell viability, modulated cell cycle and induced apoptosis in human prostate carcinoma cell line (DU-145). The level of roasting reduced this property, but the type of drying did not in all cases. View Full-Text
Keywords: green coffee; chlorogenic acids; roast coffee; Robusta; cancer green coffee; chlorogenic acids; roast coffee; Robusta; cancer
Show Figures

Graphical abstract

MDPI and ACS Style

Bauer, D.; Abreu, J.; Jordão, N.; Rosa, J.S.d.; Freitas-Silva, O.; Teodoro, A. Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity. Int. J. Mol. Sci. 2018, 19, 3407. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms19113407

AMA Style

Bauer D, Abreu J, Jordão N, Rosa JSd, Freitas-Silva O, Teodoro A. Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity. International Journal of Molecular Sciences. 2018; 19(11):3407. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms19113407

Chicago/Turabian Style

Bauer, Deborah, Joel Abreu, Nathállia Jordão, Jeane S.d. Rosa, Otniel Freitas-Silva, and Anderson Teodoro. 2018. "Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity" International Journal of Molecular Sciences 19, no. 11: 3407. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms19113407

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop