Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee.

Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds.

Exploring the Antioxidant Potential of L.: Mitigating Chemotherapeutic Effects of Doxorubicin on Tumor Cells.

Several plants of the genus L. have shown antibacterial, fungicidal, and antiproliferative activity, among other types of activities; however, most species of the genus have not been investigated. L.

A Validated HPLC-UV-ESI-IT-MS Method for the Quantification of Carnosol in , a Medicinal Plant Endemic to Ecuador.

The diphenolic diterpene carnosol was isolated from several species of the family Lamiaceae, including , a medicinal plant endemic to Ecuador. The compound has exhibited high antioxidant, anti-inflammatory, antimicrobial, neuroprotective, and antifungal properties, as well as promising cytotoxicity against prostate, breast, skin, leukemia, and human colon cancer cell lines. In this paper, we developed and validated a simple, accurate, and reliable analytical HPLC-UV-ESI-IT-MS method, carried out on a C18 column, which is potentially suitable to quantify carnosol in plant extracts.

Microwave-Assisted Extraction Optimization and Effect of Drying Temperature on Catechins, Procyanidins and Theobromine in Cocoa Beans.

Cocoa beans ( L.) are an important source of polyphenols. Nevertheless, the content of these compounds is influenced by post-harvest processes.

Volatile Compound Characterization of Coffee () Processed at Different Fermentation Times Using SPME-GC-MS.

Coffee is a beverage that is consumed due to its flavor and fragrance. In this investigation, we demonstrated the relations between different dry fermentation processes of coffee (aerobic, anaerobic, and atmosphere modified with CO2) and fermentation times (0, 24, 48, 72, and 96 h), with pH, acidity, and seven volatile marker compounds of coffee. Volatile compounds were extracted by solid phase microextraction (SPME) and an analysis was performed by gas chromatography−mass spectrometry (GC−MS).

Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry.

Avocado peel is a by-product obtained in high amounts in the food industry with no further applications despite its richness in bioactive compounds. In this context, an efficient "green" microwave assisted extraction (MAE) was optimized to maximize the extraction of bioactive polyphenols. Moreover, the phenolic composition of the developed green avocado extract was characterized by HPLC coupled to MS analysers and the potential applications for the food industry were studied assaying different bioactivities.

Optimization of drying process and pressurized liquid extraction for recovery of bioactive compounds from avocado peel by-product.

The aim of the present study was to optimize the extraction of phenolic compounds in avocado peel using pressurized liquid extraction (PLE) with GRAS solvents. Response surface methodology (RSM) based on Central Composite Design 2 model was used in order to optimize PLE conditions. Moreover, the effect of air drying temperature on the total polyphenol content (TPC) and individual phenolic compounds concentration were evaluated.

Comprehensive characterization of phenolic and other polar compounds in the seed and seed coat of avocado by HPLC-DAD-ESI-QTOF-MS.

Avocado seed and seed coat are important by-products from avocado industrialization, with important functional properties. The aim of the present study was to determine the phenolic profile and other polar compounds of avocado seed and seed coat using accelerated solvent extraction (ASE) and liquid chromatography coupled to Ultra-High-Definition Accurate-Mass Q-TOF. In this research 84 compounds were identified, within eight subclass group, among these 45 phenolic compounds were identified for first time in avocado seed.

Comprehensive identification of bioactive compounds of avocado peel by liquid chromatography coupled to ultra-high-definition accurate-mass Q-TOF.

Industrially the avocado pulp is exploited principally as oil and paste, generating a huge quantity of peel and seed as by-products. Avocado peel is a promising inexpensive candidate for recovery phenolic compounds. The aim of this work was to identify the bioactive compounds present in an extract of avocado peel obtained by a green extraction technique.

Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit.

We evaluated 23 tree tomato (Solanum betaceum) accessions from five cultivar groups and one wild relative (Solanum cajanumense) for 26 composition traits. For all traits we found highly significant differences (P<0.001) among the materials studied.

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate.

The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of co-products from the industrialisation of some tropical exotic fruits, such as mango, pineapple, guava and passion fruit, and to evaluate their potential use as dietary fibre sources for food enrichment. Proximate compositions were determined, as well as the total, insoluble and soluble fibre contents. The water holding, oil holding and swelling capacities were also determined.