Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica
Abstract Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and ant...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Seow, Lay-Jing [verfasserIn] Shamlan, Syafiqah [verfasserIn] Seow, Eng-Keng [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2021 |
|---|
| Schlagwörter: |
|---|
| Anmerkung: |
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Sensing and instrumentation for food quality and safety - New York, NY : Springer, 2007, 15(2021), 5 vom: 01. Juni, Seite 4030-4036 |
|---|---|
| Übergeordnetes Werk: |
volume:15 ; year:2021 ; number:5 ; day:01 ; month:06 ; pages:4030-4036 |
| Links: |
|---|
| DOI / URN: |
10.1007/s11694-021-00987-7 |
|---|
| Katalog-ID: |
SPR045148325 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | SPR045148325 | ||
| 003 | DE-627 | ||
| 005 | 20230519224546.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 211005s2021 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1007/s11694-021-00987-7 |2 doi | |
| 035 | |a (DE-627)SPR045148325 | ||
| 035 | |a (SPR)s11694-021-00987-7-e | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 630 |a 640 |q ASE |
| 100 | 1 | |a Seow, Lay-Jing |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica |
| 264 | 1 | |c 2021 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a Computermedien |b c |2 rdamedia | ||
| 338 | |a Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 | ||
| 520 | |a Abstract Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and anti-angiogenic activities of Coffea liberica as influenced by different roasting degrees. Green and roasted (light, medium, dark) Coffea liberica beans were extracted using soxhlet extraction and cold infusion. Preliminary screening showed that roasting did not affect the phytochemicals qualitatively. Light roasted coffee infusion extract had the highest total phenolic content (366.72 ± 1.54 µg/mL) and percentage scavenging; light roasted coffee soxhlet extract had the highest total flavonoid content (324.67 ± 1.19 µg/mL), and green beans soxhlet extract exhibited the highest anti-angiogenic activity with an average score of 1.33. In conclusion, these findings endorse further investigations to determine the active principles and their mode of actions for potential preventative therapies against angiogenesis-related diseases. | ||
| 650 | 4 | |a Angiogenesis |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Phytochemical |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Roasted beans |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Total flavonoid content |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Total phenolic content |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Shamlan, Syafiqah |e verfasserin |4 aut | |
| 700 | 1 | |a Seow, Eng-Keng |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Sensing and instrumentation for food quality and safety |d New York, NY : Springer, 2007 |g 15(2021), 5 vom: 01. Juni, Seite 4030-4036 |w (DE-627)528359339 |w (DE-600)2279937-0 |x 1932-9954 |7 nnns |
| 773 | 1 | 8 | |g volume:15 |g year:2021 |g number:5 |g day:01 |g month:06 |g pages:4030-4036 |
| 856 | 4 | 0 | |u https://dx.doi.org/10.1007/s11694-021-00987-7 |z lizenzpflichtig |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_SPRINGER | ||
| 912 | |a SSG-OLC-PHA | ||
| 912 | |a GBV_ILN_285 | ||
| 912 | |a GBV_ILN_702 | ||
| 912 | |a GBV_ILN_2003 | ||
| 912 | |a GBV_ILN_2005 | ||
| 912 | |a GBV_ILN_2007 | ||
| 912 | |a GBV_ILN_2014 | ||
| 912 | |a GBV_ILN_2025 | ||
| 912 | |a GBV_ILN_2026 | ||
| 912 | |a GBV_ILN_2034 | ||
| 912 | |a GBV_ILN_2044 | ||
| 912 | |a GBV_ILN_2059 | ||
| 912 | |a GBV_ILN_2106 | ||
| 912 | |a GBV_ILN_2111 | ||
| 912 | |a GBV_ILN_2119 | ||
| 912 | |a GBV_ILN_2129 | ||
| 912 | |a GBV_ILN_2147 | ||
| 912 | |a GBV_ILN_2148 | ||
| 912 | |a GBV_ILN_2153 | ||
| 912 | |a GBV_ILN_2190 | ||
| 951 | |a AR | ||
| 952 | |d 15 |j 2021 |e 5 |b 01 |c 06 |h 4030-4036 | ||
| author_variant |
l j s ljs s s ss e k s eks |
|---|---|
| matchkey_str |
article:19329954:2021----::nlecoratndgesnhatoiatnatagoeie |
| hierarchy_sort_str |
2021 |
| publishDate |
2021 |
| allfields |
10.1007/s11694-021-00987-7 doi (DE-627)SPR045148325 (SPR)s11694-021-00987-7-e DE-627 ger DE-627 rakwb eng 630 640 ASE Seow, Lay-Jing verfasserin aut Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and anti-angiogenic activities of Coffea liberica as influenced by different roasting degrees. Green and roasted (light, medium, dark) Coffea liberica beans were extracted using soxhlet extraction and cold infusion. Preliminary screening showed that roasting did not affect the phytochemicals qualitatively. Light roasted coffee infusion extract had the highest total phenolic content (366.72 ± 1.54 µg/mL) and percentage scavenging; light roasted coffee soxhlet extract had the highest total flavonoid content (324.67 ± 1.19 µg/mL), and green beans soxhlet extract exhibited the highest anti-angiogenic activity with an average score of 1.33. In conclusion, these findings endorse further investigations to determine the active principles and their mode of actions for potential preventative therapies against angiogenesis-related diseases. Angiogenesis (dpeaa)DE-He213 Phytochemical (dpeaa)DE-He213 Roasted beans (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Shamlan, Syafiqah verfasserin aut Seow, Eng-Keng verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 15(2021), 5 vom: 01. Juni, Seite 4030-4036 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:15 year:2021 number:5 day:01 month:06 pages:4030-4036 https://dx.doi.org/10.1007/s11694-021-00987-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 15 2021 5 01 06 4030-4036 |
| spelling |
10.1007/s11694-021-00987-7 doi (DE-627)SPR045148325 (SPR)s11694-021-00987-7-e DE-627 ger DE-627 rakwb eng 630 640 ASE Seow, Lay-Jing verfasserin aut Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and anti-angiogenic activities of Coffea liberica as influenced by different roasting degrees. Green and roasted (light, medium, dark) Coffea liberica beans were extracted using soxhlet extraction and cold infusion. Preliminary screening showed that roasting did not affect the phytochemicals qualitatively. Light roasted coffee infusion extract had the highest total phenolic content (366.72 ± 1.54 µg/mL) and percentage scavenging; light roasted coffee soxhlet extract had the highest total flavonoid content (324.67 ± 1.19 µg/mL), and green beans soxhlet extract exhibited the highest anti-angiogenic activity with an average score of 1.33. In conclusion, these findings endorse further investigations to determine the active principles and their mode of actions for potential preventative therapies against angiogenesis-related diseases. Angiogenesis (dpeaa)DE-He213 Phytochemical (dpeaa)DE-He213 Roasted beans (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Shamlan, Syafiqah verfasserin aut Seow, Eng-Keng verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 15(2021), 5 vom: 01. Juni, Seite 4030-4036 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:15 year:2021 number:5 day:01 month:06 pages:4030-4036 https://dx.doi.org/10.1007/s11694-021-00987-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 15 2021 5 01 06 4030-4036 |
| allfields_unstemmed |
10.1007/s11694-021-00987-7 doi (DE-627)SPR045148325 (SPR)s11694-021-00987-7-e DE-627 ger DE-627 rakwb eng 630 640 ASE Seow, Lay-Jing verfasserin aut Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and anti-angiogenic activities of Coffea liberica as influenced by different roasting degrees. Green and roasted (light, medium, dark) Coffea liberica beans were extracted using soxhlet extraction and cold infusion. Preliminary screening showed that roasting did not affect the phytochemicals qualitatively. Light roasted coffee infusion extract had the highest total phenolic content (366.72 ± 1.54 µg/mL) and percentage scavenging; light roasted coffee soxhlet extract had the highest total flavonoid content (324.67 ± 1.19 µg/mL), and green beans soxhlet extract exhibited the highest anti-angiogenic activity with an average score of 1.33. In conclusion, these findings endorse further investigations to determine the active principles and their mode of actions for potential preventative therapies against angiogenesis-related diseases. Angiogenesis (dpeaa)DE-He213 Phytochemical (dpeaa)DE-He213 Roasted beans (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Shamlan, Syafiqah verfasserin aut Seow, Eng-Keng verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 15(2021), 5 vom: 01. Juni, Seite 4030-4036 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:15 year:2021 number:5 day:01 month:06 pages:4030-4036 https://dx.doi.org/10.1007/s11694-021-00987-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 15 2021 5 01 06 4030-4036 |
| allfieldsGer |
10.1007/s11694-021-00987-7 doi (DE-627)SPR045148325 (SPR)s11694-021-00987-7-e DE-627 ger DE-627 rakwb eng 630 640 ASE Seow, Lay-Jing verfasserin aut Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and anti-angiogenic activities of Coffea liberica as influenced by different roasting degrees. Green and roasted (light, medium, dark) Coffea liberica beans were extracted using soxhlet extraction and cold infusion. Preliminary screening showed that roasting did not affect the phytochemicals qualitatively. Light roasted coffee infusion extract had the highest total phenolic content (366.72 ± 1.54 µg/mL) and percentage scavenging; light roasted coffee soxhlet extract had the highest total flavonoid content (324.67 ± 1.19 µg/mL), and green beans soxhlet extract exhibited the highest anti-angiogenic activity with an average score of 1.33. In conclusion, these findings endorse further investigations to determine the active principles and their mode of actions for potential preventative therapies against angiogenesis-related diseases. Angiogenesis (dpeaa)DE-He213 Phytochemical (dpeaa)DE-He213 Roasted beans (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Shamlan, Syafiqah verfasserin aut Seow, Eng-Keng verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 15(2021), 5 vom: 01. Juni, Seite 4030-4036 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:15 year:2021 number:5 day:01 month:06 pages:4030-4036 https://dx.doi.org/10.1007/s11694-021-00987-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 15 2021 5 01 06 4030-4036 |
| allfieldsSound |
10.1007/s11694-021-00987-7 doi (DE-627)SPR045148325 (SPR)s11694-021-00987-7-e DE-627 ger DE-627 rakwb eng 630 640 ASE Seow, Lay-Jing verfasserin aut Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and anti-angiogenic activities of Coffea liberica as influenced by different roasting degrees. Green and roasted (light, medium, dark) Coffea liberica beans were extracted using soxhlet extraction and cold infusion. Preliminary screening showed that roasting did not affect the phytochemicals qualitatively. Light roasted coffee infusion extract had the highest total phenolic content (366.72 ± 1.54 µg/mL) and percentage scavenging; light roasted coffee soxhlet extract had the highest total flavonoid content (324.67 ± 1.19 µg/mL), and green beans soxhlet extract exhibited the highest anti-angiogenic activity with an average score of 1.33. In conclusion, these findings endorse further investigations to determine the active principles and their mode of actions for potential preventative therapies against angiogenesis-related diseases. Angiogenesis (dpeaa)DE-He213 Phytochemical (dpeaa)DE-He213 Roasted beans (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Shamlan, Syafiqah verfasserin aut Seow, Eng-Keng verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 15(2021), 5 vom: 01. Juni, Seite 4030-4036 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:15 year:2021 number:5 day:01 month:06 pages:4030-4036 https://dx.doi.org/10.1007/s11694-021-00987-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 15 2021 5 01 06 4030-4036 |
| language |
English |
| source |
Enthalten in Sensing and instrumentation for food quality and safety 15(2021), 5 vom: 01. Juni, Seite 4030-4036 volume:15 year:2021 number:5 day:01 month:06 pages:4030-4036 |
| sourceStr |
Enthalten in Sensing and instrumentation for food quality and safety 15(2021), 5 vom: 01. Juni, Seite 4030-4036 volume:15 year:2021 number:5 day:01 month:06 pages:4030-4036 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
Angiogenesis Phytochemical Roasted beans Total flavonoid content Total phenolic content |
| dewey-raw |
630 |
| isfreeaccess_bool |
false |
| container_title |
Sensing and instrumentation for food quality and safety |
| authorswithroles_txt_mv |
Seow, Lay-Jing @@aut@@ Shamlan, Syafiqah @@aut@@ Seow, Eng-Keng @@aut@@ |
| publishDateDaySort_date |
2021-06-01T00:00:00Z |
| hierarchy_top_id |
528359339 |
| dewey-sort |
3630 |
| id |
SPR045148325 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR045148325</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230519224546.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">211005s2021 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s11694-021-00987-7</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR045148325</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s11694-021-00987-7-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">ASE</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Seow, Lay-Jing</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2021</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and anti-angiogenic activities of Coffea liberica as influenced by different roasting degrees. Green and roasted (light, medium, dark) Coffea liberica beans were extracted using soxhlet extraction and cold infusion. Preliminary screening showed that roasting did not affect the phytochemicals qualitatively. Light roasted coffee infusion extract had the highest total phenolic content (366.72 ± 1.54 µg/mL) and percentage scavenging; light roasted coffee soxhlet extract had the highest total flavonoid content (324.67 ± 1.19 µg/mL), and green beans soxhlet extract exhibited the highest anti-angiogenic activity with an average score of 1.33. In conclusion, these findings endorse further investigations to determine the active principles and their mode of actions for potential preventative therapies against angiogenesis-related diseases.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Angiogenesis</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Phytochemical</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Roasted beans</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Total flavonoid content</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Total phenolic content</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Shamlan, Syafiqah</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Seow, Eng-Keng</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Sensing and instrumentation for food quality and safety</subfield><subfield code="d">New York, NY : Springer, 2007</subfield><subfield code="g">15(2021), 5 vom: 01. Juni, Seite 4030-4036</subfield><subfield code="w">(DE-627)528359339</subfield><subfield code="w">(DE-600)2279937-0</subfield><subfield code="x">1932-9954</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:15</subfield><subfield code="g">year:2021</subfield><subfield code="g">number:5</subfield><subfield code="g">day:01</subfield><subfield code="g">month:06</subfield><subfield code="g">pages:4030-4036</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://dx.doi.org/10.1007/s11694-021-00987-7</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_SPRINGER</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2119</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">15</subfield><subfield code="j">2021</subfield><subfield code="e">5</subfield><subfield code="b">01</subfield><subfield code="c">06</subfield><subfield code="h">4030-4036</subfield></datafield></record></collection>
|
| author |
Seow, Lay-Jing |
| spellingShingle |
Seow, Lay-Jing ddc 630 misc Angiogenesis misc Phytochemical misc Roasted beans misc Total flavonoid content misc Total phenolic content Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica |
| authorStr |
Seow, Lay-Jing |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)528359339 |
| format |
electronic Article |
| dewey-ones |
630 - Agriculture & related technologies 640 - Home & family management |
| delete_txt_mv |
keep |
| author_role |
aut aut aut |
| collection |
springer |
| remote_str |
true |
| illustrated |
Not Illustrated |
| issn |
1932-9954 |
| topic_title |
630 640 ASE Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica Angiogenesis (dpeaa)DE-He213 Phytochemical (dpeaa)DE-He213 Roasted beans (dpeaa)DE-He213 Total flavonoid content (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 |
| topic |
ddc 630 misc Angiogenesis misc Phytochemical misc Roasted beans misc Total flavonoid content misc Total phenolic content |
| topic_unstemmed |
ddc 630 misc Angiogenesis misc Phytochemical misc Roasted beans misc Total flavonoid content misc Total phenolic content |
| topic_browse |
ddc 630 misc Angiogenesis misc Phytochemical misc Roasted beans misc Total flavonoid content misc Total phenolic content |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
cr |
| hierarchy_parent_title |
Sensing and instrumentation for food quality and safety |
| hierarchy_parent_id |
528359339 |
| dewey-tens |
630 - Agriculture 640 - Home & family management |
| hierarchy_top_title |
Sensing and instrumentation for food quality and safety |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)528359339 (DE-600)2279937-0 |
| title |
Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica |
| ctrlnum |
(DE-627)SPR045148325 (SPR)s11694-021-00987-7-e |
| title_full |
Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica |
| author_sort |
Seow, Lay-Jing |
| journal |
Sensing and instrumentation for food quality and safety |
| journalStr |
Sensing and instrumentation for food quality and safety |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
600 - Technology |
| recordtype |
marc |
| publishDateSort |
2021 |
| contenttype_str_mv |
txt |
| container_start_page |
4030 |
| author_browse |
Seow, Lay-Jing Shamlan, Syafiqah Seow, Eng-Keng |
| container_volume |
15 |
| class |
630 640 ASE |
| format_se |
Elektronische Aufsätze |
| author-letter |
Seow, Lay-Jing |
| doi_str_mv |
10.1007/s11694-021-00987-7 |
| dewey-full |
630 640 |
| author2-role |
verfasserin |
| title_sort |
influence of roasting degrees on the antioxidant and anti-angiogenic effects of coffea liberica |
| title_auth |
Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica |
| abstract |
Abstract Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and anti-angiogenic activities of Coffea liberica as influenced by different roasting degrees. Green and roasted (light, medium, dark) Coffea liberica beans were extracted using soxhlet extraction and cold infusion. Preliminary screening showed that roasting did not affect the phytochemicals qualitatively. Light roasted coffee infusion extract had the highest total phenolic content (366.72 ± 1.54 µg/mL) and percentage scavenging; light roasted coffee soxhlet extract had the highest total flavonoid content (324.67 ± 1.19 µg/mL), and green beans soxhlet extract exhibited the highest anti-angiogenic activity with an average score of 1.33. In conclusion, these findings endorse further investigations to determine the active principles and their mode of actions for potential preventative therapies against angiogenesis-related diseases. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 |
| abstractGer |
Abstract Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and anti-angiogenic activities of Coffea liberica as influenced by different roasting degrees. Green and roasted (light, medium, dark) Coffea liberica beans were extracted using soxhlet extraction and cold infusion. Preliminary screening showed that roasting did not affect the phytochemicals qualitatively. Light roasted coffee infusion extract had the highest total phenolic content (366.72 ± 1.54 µg/mL) and percentage scavenging; light roasted coffee soxhlet extract had the highest total flavonoid content (324.67 ± 1.19 µg/mL), and green beans soxhlet extract exhibited the highest anti-angiogenic activity with an average score of 1.33. In conclusion, these findings endorse further investigations to determine the active principles and their mode of actions for potential preventative therapies against angiogenesis-related diseases. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 |
| abstract_unstemmed |
Abstract Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and anti-angiogenic activities of Coffea liberica as influenced by different roasting degrees. Green and roasted (light, medium, dark) Coffea liberica beans were extracted using soxhlet extraction and cold infusion. Preliminary screening showed that roasting did not affect the phytochemicals qualitatively. Light roasted coffee infusion extract had the highest total phenolic content (366.72 ± 1.54 µg/mL) and percentage scavenging; light roasted coffee soxhlet extract had the highest total flavonoid content (324.67 ± 1.19 µg/mL), and green beans soxhlet extract exhibited the highest anti-angiogenic activity with an average score of 1.33. In conclusion, these findings endorse further investigations to determine the active principles and their mode of actions for potential preventative therapies against angiogenesis-related diseases. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 |
| container_issue |
5 |
| title_short |
Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica |
| url |
https://dx.doi.org/10.1007/s11694-021-00987-7 |
| remote_bool |
true |
| author2 |
Shamlan, Syafiqah Seow, Eng-Keng |
| author2Str |
Shamlan, Syafiqah Seow, Eng-Keng |
| ppnlink |
528359339 |
| mediatype_str_mv |
c |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| doi_str |
10.1007/s11694-021-00987-7 |
| up_date |
2024-07-03T14:05:09.159Z |
| _version_ |
1803566982535053312 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR045148325</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230519224546.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">211005s2021 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s11694-021-00987-7</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR045148325</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s11694-021-00987-7-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">ASE</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Seow, Lay-Jing</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2021</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and anti-angiogenic activities of Coffea liberica as influenced by different roasting degrees. Green and roasted (light, medium, dark) Coffea liberica beans were extracted using soxhlet extraction and cold infusion. Preliminary screening showed that roasting did not affect the phytochemicals qualitatively. Light roasted coffee infusion extract had the highest total phenolic content (366.72 ± 1.54 µg/mL) and percentage scavenging; light roasted coffee soxhlet extract had the highest total flavonoid content (324.67 ± 1.19 µg/mL), and green beans soxhlet extract exhibited the highest anti-angiogenic activity with an average score of 1.33. In conclusion, these findings endorse further investigations to determine the active principles and their mode of actions for potential preventative therapies against angiogenesis-related diseases.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Angiogenesis</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Phytochemical</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Roasted beans</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Total flavonoid content</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Total phenolic content</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Shamlan, Syafiqah</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Seow, Eng-Keng</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Sensing and instrumentation for food quality and safety</subfield><subfield code="d">New York, NY : Springer, 2007</subfield><subfield code="g">15(2021), 5 vom: 01. Juni, Seite 4030-4036</subfield><subfield code="w">(DE-627)528359339</subfield><subfield code="w">(DE-600)2279937-0</subfield><subfield code="x">1932-9954</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:15</subfield><subfield code="g">year:2021</subfield><subfield code="g">number:5</subfield><subfield code="g">day:01</subfield><subfield code="g">month:06</subfield><subfield code="g">pages:4030-4036</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://dx.doi.org/10.1007/s11694-021-00987-7</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_SPRINGER</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_702</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2003</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2005</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2007</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2025</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2034</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2044</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2059</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2106</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2111</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2119</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2129</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2147</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2148</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2153</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2190</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">15</subfield><subfield code="j">2021</subfield><subfield code="e">5</subfield><subfield code="b">01</subfield><subfield code="c">06</subfield><subfield code="h">4030-4036</subfield></datafield></record></collection>
|
| score |
7.400075 |