PreprintArticleVersion 1Preserved in Portico This version is not peer-reviewed
Preparation of Ultrasound-Assisted Herbal Coffee Infusion, Bioaccessibility of Phenolic Compounds and Their Antioxidant, Anti-diabetic, and Anti-Alzheimer Potential
Version 1
: Received: 19 February 2024 / Approved: 21 February 2024 / Online: 21 February 2024 (04:38:09 CET)
How to cite:
Ali, A. Preparation of Ultrasound-Assisted Herbal Coffee Infusion, Bioaccessibility of Phenolic Compounds and Their Antioxidant, Anti-diabetic, and Anti-Alzheimer Potential. Preprints2024, 2024021189. https://doi.org/10.20944/preprints202402.1189.v1
Ali, A. Preparation of Ultrasound-Assisted Herbal Coffee Infusion, Bioaccessibility of Phenolic Compounds and Their Antioxidant, Anti-diabetic, and Anti-Alzheimer Potential. Preprints 2024, 2024021189. https://doi.org/10.20944/preprints202402.1189.v1
Ali, A. Preparation of Ultrasound-Assisted Herbal Coffee Infusion, Bioaccessibility of Phenolic Compounds and Their Antioxidant, Anti-diabetic, and Anti-Alzheimer Potential. Preprints2024, 2024021189. https://doi.org/10.20944/preprints202402.1189.v1
APA Style
Ali, A. (2024). Preparation of Ultrasound-Assisted Herbal Coffee Infusion, Bioaccessibility of Phenolic Compounds and Their Antioxidant, Anti-diabetic, and Anti-Alzheimer Potential. Preprints. https://doi.org/10.20944/preprints202402.1189.v1
Chicago/Turabian Style
Ali, A. 2024 "Preparation of Ultrasound-Assisted Herbal Coffee Infusion, Bioaccessibility of Phenolic Compounds and Their Antioxidant, Anti-diabetic, and Anti-Alzheimer Potential" Preprints. https://doi.org/10.20944/preprints202402.1189.v1
Abstract
HerbalCoffee is getting more popular due to its unique flavor and higher concentration of bioactive compounds, mainly polyphenols. Rosemary is a unique herb with potent antioxidant properties. A green technique called ultrasound aids in releasing bioactive substances from the plant cell wall. In this context, ultrasound-assisted herbal coffee prepared and their anti-diabetic, anti-Alzheimer, and antioxidant activities were measured while the LC/MS was used to determine the bioactive components from the herbal coffee infusion. A total of 95 secondary metabolites were putatively reported, including alkaloids, phenolic acids, and flavonoids, which we identified in the herbal coffee infusion. The total phenolic content (61.5 ± 5.1 mg GAE/g), total flavonoid content (19.3 ± 0.9 mg QE/g), and total condensed tannin (7.6 ± 0.7 mg CE/g) of herbal coffee infusion were observed to be highest of the two remaining samples. The herbal coffee extracts were used to determine all samples' antioxidant, anti-diabetic, and anti-Alzheimer activities. Using LC-MS/MS, we semi-quantified 19 phenolic metabolites. The results show numerous bioactive components in herbal coffee infusion with more potent antioxidant, antidiabetic, and anti-Alzheimer potential. Moreover, more studies must be conducted to confirm how the metabolomic profile of herbal coffee affects its flavor profile.
Keywords
rosemary; coffee; diabetes; phenolic compounds; functional foods; antioxidants; human health
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
