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Analytical Methods, Influencing Factors, and Health Benefits of Kahweol and Cafestol in Coffee: A Review
Bealu Girma,
Kasahun Wale
Issue:
Volume 8, Issue 3, September 2023
Pages:
26-32
Received:
4 July 2023
Accepted:
18 July 2023
Published:
27 July 2023
Abstract: The objective of this review was to provide a comprehensive overview of the chemical composition of coffee, with particular emphasis on the levels of kahweol and cafestol, two diterpenes that have been the subject of numerous studies. Various analytical techniques, including HPLC, GC, LC-MS, and qNMR spectroscopy, were employed to determine the levels of kahweol and cafestol in coffee, as well as to explore the factors that influence their concentrations. The results of these studies revealed that the composition of coffee varies depending on the type, origin, degree of roast, and brewing method employed. The quantities of kahweol and cafestol in coffee are influenced by these factors, and they have been shown to have potential health benefits. However, the studies have certain limitations, such as small sample sizes, a lack of standardization, and potential confounding variables that can impact the composition of coffee. Additionally, the precise mechanisms by which kahweol and cafestol exert their health effects are not yet fully understood. Based on these findings, it is recommended that coffee producers, traders, and consumers take into account the type and origin of the coffee and optimize the roasting and brewing methods to create coffee with specific flavor and aroma profiles, as well as desired kahweol and cafestol concentrations. The use of paper filters during the brewing process can also help to decrease the levels of kahweol and cafestol in coffee. Future research could concentrate on developing standardized methods for measuring the content of kahweol and cafestol in coffee, accounting for potential confounding factors, and conducting in vivo studies to better comprehend their effects on human health.
Abstract: The objective of this review was to provide a comprehensive overview of the chemical composition of coffee, with particular emphasis on the levels of kahweol and cafestol, two diterpenes that have been the subject of numerous studies. Various analytical techniques, including HPLC, GC, LC-MS, and qNMR spectroscopy, were employed to determine the lev...
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The Role of Fruit-Vegetable Cluster-Cooperative in Ensuring Food Security in Uzbekistan
Rakhmatulla Khidirovich Ergashev
Issue:
Volume 8, Issue 3, September 2023
Pages:
33-38
Received:
24 February 2023
Accepted:
27 March 2023
Published:
31 July 2023
Abstract: In this article, the economic importance of the fruit-vegetable cluster-cooperative and its role in providing the country's population with food is based on its relevance. The main goal of the research is to provide industrial enterprises with raw materials through the use of the cluster cooperation system in the production of fruit and vegetable products. In the conducted scientific research, scientifically based suggestions were given on mechanisms of state support for fruit and vegetable growers in the Republic of Uzbekistan, regulation and organization of agroclusters by the state. At the same time, the economic indicators of fruit and vegetable growers were analyzed on the basis of cluster cooperation, and the growth rate of fruit and vegetable cluster cooperation "Panji Kishmishzorlari" in Kitab district, Kashkadarya region of the country in 2010-2020. It is based on the fact that the growth is 130.9%, and the cultivated area has increased by 156.8% for this object. As a result of the stable growth of the cluster-cooperation of fruit and vegetable products of our country, proposals and recommendations have been developed to ensure food safety and provide the population with ecologically clean products by improving the fruit and vegetable industry. At present, practical proposals have been made for the establishment and development of fruit and vegetable cooperation in the field of vegetable growing and fruit and vegetable growing. This scientific research work reveals how to improve the scientific level of farmers and peasant farms and effectively use the experiences of foreign countries in the development of fruit-vegetable cluster-cooperation. As a result of this, the issues of putting the product on the market through economic stimulation of fruit and vegetable producers and development of the market infrastructure and learning experience from scientific research institutes were highlighted. Ways to increase the economic efficiency of fruit and vegetable cultivation, ways to develop fruit and vegetable cluster cooperation in the future are scientifically based.
Abstract: In this article, the economic importance of the fruit-vegetable cluster-cooperative and its role in providing the country's population with food is based on its relevance. The main goal of the research is to provide industrial enterprises with raw materials through the use of the cluster cooperation system in the production of fruit and vegetable p...
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The Science of Food Fortification in Improving Health Challenges Due to Iron Deficiency Anemia and Zinc Deficiency for Children Under 5 Years in Bangladesh
Mohammad Abu Bakar Siddique,
Md. Marufuzzaman,
Siddhartha Sankar Das,
Ali Hasan Farid,
Ehsanul Kabir,
Bidhan Chandra Biswas,
Rana Kumar Biswas
Issue:
Volume 8, Issue 3, September 2023
Pages:
39-49
Received:
5 January 2023
Accepted:
10 March 2023
Published:
31 July 2023
Abstract: For growth, the development of the brain and body, and disease resistance, trace amounts of micronutrients, such as vitamins and minerals, are required. The body cannot synthesis them, thus they must be obtained by diet and other means. Poor physical and mental growth, mental retardation, and blindness are all effects of malnutrition in susceptible populations such newborn infants, pregnant and nursing mothers, and the elderly. By adding essential components to food, food fortification is a secure and efficient method for increasing micronutrient consumption and restoring amounts lost during processing. Long-term development goals are impacted by micronutrient deficiencies. Anemia affects over half of all expectant and nursing mothers. Only a few of the essential traits linked to high degrees of insufficiency include inadequate nourishment, bad hygiene, illness, and infestation. Despite the promotion of a number of techniques and treatments, serious problems with coverage, quality, and compliance still exist. Micronutrient deficiencies continue to be a significant issue in Bangladesh despite the fact that current intervention attempts have had some success addressing severe deficits. Humans cannot survive without some essential micronutrients such as iron and zinc, which can only be obtained from diet. Food-based therapies require a creative strategy in order to increase dietary diversity, decrease nutritional losses, and increase nutritional bioavailability. The efforts of many developing countries have demonstrated that long-term, cost-effective solutions to the problem of micronutrient deficiencies in individuals may be found in food-based approaches. Strategies to address the issue of micronutrient deficiencies of iron and zinc will essentially be ineffective without proper attention is devoted to preventing communicable diseases like diarrhoea, decreasing morbidity, and improving basic health care facilities. Expanding food-based strategies has a number of advantages, including bettering nutritional health, raising incomes, and increasing access to and availability of a variety of foods rich in micronutrients, all of which will improve micronutrient status for both individuals and the community as a whole.
Abstract: For growth, the development of the brain and body, and disease resistance, trace amounts of micronutrients, such as vitamins and minerals, are required. The body cannot synthesis them, thus they must be obtained by diet and other means. Poor physical and mental growth, mental retardation, and blindness are all effects of malnutrition in susceptible...
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Development and Shelf-Life Assessment of Fish Sticks Using Grass Carp (Ctenopharyngodon Idella)
Shah Muazzam,
Apu Saha,
Aktaruzzaman,
Umme Hani,
Mohibul Hasan,
Abu Sayeed
Issue:
Volume 8, Issue 3, September 2023
Pages:
50-57
Received:
25 June 2023
Accepted:
13 July 2023
Published:
5 August 2023
Abstract: The study’s primary objective was to evaluate the storage duration, sensory characteristics, and microbial changes of improved fish sticks made from grass carp. The fish sticks were stored at different temperatures: room temperature (28ºC), refrigerated temperature (5ºC), and frozen temperature (-18ºC). Strict adherence to good manufacturing practices was followed during the development of the fish sticks, incorporating a diverse range of food additives. Proximate composition analysis was conducted to determine the precise moisture, lipid, protein, and ash contents of the grass carp fish mince. The analysis showed that the fish mince had approximately 79.16±1.42% moisture, 3.07±0.69% lipid, 17.21±0.45% protein, and 1.71±0.19% ash. Fresh fish sticks exhibited a moisture content of 65.78±0.86%, lipid content of 6.81±0.85%, protein content of 16.37±0.34%, and ash content of 2.84±0.09%. The initial total plate count (TPC) in fresh fish sticks was meticulously measured and found to be 4.11±0.75 Log CFU/g. Throughout the storage period, it was observed that the TPC of grass carp fish sticks significantly increased at room and refrigerated temperatures. Interestingly, refrigeration slowed down the rate of microbial increase, whereas frozen storage at -18°C resulted in a substantial reduction in the initial microbial load, reaching 2.15±0.44 Log CFU/g after 8 weeks. A sensory evaluation was conducted by a panel of seven experts using a nine-point descriptive scale to assess the appearance, flavor, taste, texture, and overall acceptability of the fish sticks. Over the storage duration, the sensory properties gradually declined for fish sticks stored at room and refrigerated temperatures, with a more pronounced decrease observed at room temperature. In contrast, frozen storage showed minimal changes in sensory quality, closely resembling the sensory characteristics of fresh samples even after 8 weeks. Based on the comprehensive findings, it can be inferred that the shelf life of grass carp fish sticks is limited to 24 hours at room temperature and extends slightly to 72 hours under refrigeration. However, fish sticks stored at -18°C maintain their quality for an extended period of 8 weeks, offering a significantly prolonged shelf life compared to other storage conditions.
Abstract: The study’s primary objective was to evaluate the storage duration, sensory characteristics, and microbial changes of improved fish sticks made from grass carp. The fish sticks were stored at different temperatures: room temperature (28ºC), refrigerated temperature (5ºC), and frozen temperature (-18ºC). Strict adherence to good manufacturing practi...
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