Lombardi, Sonia (2024) Exploring the potential of coffee and its by-products to mitigate specific health-related concerns. [Tesi di dottorato]

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Abstract

Coffee is recognized as one of the most popular beverages consumed worldwide due to its appreciated taste and aroma as well as its stimulating properties. The experimental activities of my PhD involved the analysis of alternative ingredients, including coffee brews and their residues, in order to evaluate their chemical, nutritional, and antiproliferative properties. Additionally, I conducted a technological examination of coffee residues, specifically spent coffee grounds, with the aim of developing innovative food products. Thus, the first part of my doctoral project focused on the health-promoting molecules in coffee, specifically polyphenols, and their potential benefits. The anti-inflammatory and antioxidant activity of coffee is higher after in vitro simulated gastrointestinal digestion (GiD), because of the release of compounds with higher bioactivity. Digested coffee brews exhibit increased polyphenol levels, higher antioxidant capacity, and reduced cytotoxic effects, suggesting the potential role of coffee in promoting health and well-being. The second section of this study is dedicated to exploring the objective of proposing a specific type of coffee that is suitable for individuals diagnosed with Gastroesophageal Reflux Disease (GERD). To investigate the impact of coffee on GERD, a randomized pilot study involving 40 Italian participants was conducted. The study aimed to evaluate the effects of standard coffee (SC) and dewaxed coffee (DC) on GERD symptoms and quality of life. Results indicated that consumption of DC resulted in a significant reduction in symptom frequency, increased days without heartburn and regurgitation, and a noteworthy increase in days without the need for antacids. Further analysis using UHPLC-Q-Orbitrap HRMS showed that chlorogenic acids (CGAs) were the primary compounds found in coffee pods. Based on the preliminary data from this pilot study, it can be concluded that consuming DC may be an effective option for individuals with GERD. This finding provides a promising avenue for improving the digestibility and tolerance of coffee for those with this condition. Moreover, the chemical and nutritional characterization of a coffee by-product were investigated. Findings revealed that spent coffee grounds still retained bioactive components that could be utilized to create food items with elevated health-beneficial value. From a technological perspective, it was proposed that the incorporation of spent coffee grounds into traditional product formulations, such as biscuits, could yield food products with desirable nutritional and sensory attributes. Thus, the final part of my doctoral project involved conducting a comprehensive reassessment of coffee processing residues, with a specific focus on Spent Coffee Grounds (SCG). SCG, as one of the prominent waste by-products in the coffee industry, has garnered attention due to its environmental and economic implications in regards to food waste. Consequently, I incorporated Spent Coffee Grounds (SCG) in baked goods, specifically cookies (SCGc), in order to enhance their bioactive properties. I conducted a thorough study on the polyphenolic fraction of both SCG and SCGc, using high-resolution mass spectrometry analysis. Additionally, I evaluated the bioaccessibility of polyphenols and the changes in antioxidant activity (AA) during simulated gastrointestinal digestion (GiD). The data revealed that SCGc contained 780 mg of melanoidins, 16.2 mg of chlorogenic acid (CGA), 6.5 mg of caffeine, and 0.08 mg of phenolic acids per 100 g of samples. Furthermore, the most abundant CGA compound identified in both SCG (116.39 mg/100 g) and SCGc (8.16 mg/100 g) samples was 5-caffeoylquinic acid. The AA was assessed using three spectrophotometric tests, and the total phenolic compounds in SCGc samples showed significantly higher values compared to the control samples. Moreover, during GiD, the highest bioaccessibility of SCGc polyphenols was observed after the colonic stage, suggesting their potential health benefits for humans. In conclusion, the results of my PhD thesis highlight the potential of coffee and its by-products in promoting health and addressing specific health-related concerns.

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