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Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains.
Food Chem X
December 2024
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
The Chinese proverb "One mountain, one flavor" reflects that raw pu-erh tea (RPT) from different tea-producing mountains (TPMs) possesses distinct flavor profiles. However, limited research has been conducted on the chemical composition underlying distinct flavor profiles. In this study, sensory evaluation and main phytochemical compositions revealed diverse aromas of RPTs from 26 TPMs.
View Article and Find Full Text PDFGingival margin interfacial microleakage, staining, and push-out strengths of gingival colored composite resins in denture bases.
J Prosthet Dent
January 2025
Professor, Department of Dentistry, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil. Electronic address:
Statement Of Problem: Staining at the gingival margin could impact denture longevity, but the behavior of gingival colored composite resins (GCCs) in this area remains unclear.
Purpose: This in vitro study evaluated surface staining, microleakage, and push-out bond strength at the gingival margin of artificial teeth, comparing two consistencies of GCCs with two resin base materials.
Material And Methods: Specimens included artificial teeth (Ivostar; Ivoclar AG) and two acrylic resin base materials: conventional (Ondacryl; Clássico) and high-impact (Diamond D; Keystone Industries) (n=300).
Tailored recovery of antioxidant fractions enriched in caffeine and phenolic compounds from coffee pulp using ethanol-modified supercritical carbon dioxide.
Food Res Int
January 2025
Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain. Electronic address:
Coffee pulp (CP) is the by-product of coffee processing that urgently needs to be revalorized using sustainable technologies. This work applied a design of experiment (DoE) for modeling the extraction of bioactive compounds from CP using supercritical carbon dioxide (sc-CO) with ethanol as a co-solvent under variable conditions (temperature, pressure, and ethanol percentage). Considering extraction efficiency (per unit of CP) and extraction selectivity (per unit of extract), results showed that ethanol percentage significantly enhanced the efficiency of total phenolic content, as well as the selectivity of chlorogenic acid and protocatechuic acid (p < 0.
View Article and Find Full Text PDFWEBA dataset as the Reflection of Work content effect on Workload perception in Real life Working conditions.
Sci Data
January 2025
Department of System Engineering, University of Pannonia, H-8200, Veszprem, Hungary.
The effect of work content on workload, stress, and performance was not well addressed in the literature, due to the lack of comprehensive conceptualization, problem definition, and relevant dataset. The gap between laboratory-simulated studies and real-life working conditions delays the generalization, hindering the development of performance management and monitoring tools. Contributing to this topic, a data collection effort is organized, which considers unique work conditions and work content factors of a coffee shop, to conceptualize scenarios that better highlight their effect on human performance, thus creating the Work content Effect on BAristas (WEBA) dataset.
View Article and Find Full Text PDFChemical insight into pros and cons of coffees from different regions.
Sci Rep
January 2025
Faculty of Chemistry, Department of Analytical Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12 Str., 80-233, Gdańsk, Poland.
The main aim of this work was to study the chemical composition of eighteen ground coffees from different countries and continents with regard to the content of hazardous substances as radioactive elements (K, Ra, Ra, U, U and Cs), metals, including heavy metals, aluminum and some microelements (V, Cr, Mn, Fe, Co, Ni, Cu, Zn) as well as substances that have a positive effect on human health and well-being (polyphenols, proteins, fats and caffeine). The tests were carried out before and after the brewing process using the following techniques: gamma and beta spectrometry, a microwave-induced plasma optical emission spectrometer (MIP-OES), gravimetric method, UV-Vis spectrophotometry as well as thin-layer chromatography. The leaching percentage of certain elements/compounds in coffee infusions was also measured.
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