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Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds
(2026-02-01)
Maiyah, Nur
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Kerdpiboon, Soraya
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Kerr, William L.
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Klaypradit, Wanwimol
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Smithisukul, Chayada
Spent coffee grounds (SCGs) represent a potential source of residual bioactive compounds for sustainable reuse. Effects of roasting levels and sequential brewing cycles on recovery of total phenolic content (TPC), total flavonoid content (TFC), caffeine, and chlorogenic acid (CGA) from Arabica and Robusta SCGs were investigated. Coffee beans were roasted (light, medium, dark), brewed through three hydrothermal cycles, and the resulting SCGs extracted with 70% ethanol. The first brewing cycle removed most water-soluble bioactive compounds, while subsequent brews induced smaller compositional changes, indicating the persistence of functional compounds. Roasting influenced the initial bioactive profile, but its impact diminished after brewing. Robusta SCGs retained higher TPC and antioxidant activity while caffeine diminished with brewing cycle, they were relatively stable to roasting while CGA was more heat-sensitive. Principal component analysis confirmed brewing history as the main factor governing SCG chemical profiles. These findings support brewing-informed SCG valorization for sustainable functional food applications.
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Recovering bioactive compounds and antioxidant capacity of medium roasted spent coffee grounds through varied hydrothermal brewing cycles
(2025-04-01)
Maiyah, Nur
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Kerdpiboon, Soraya
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Supapvanich, Suriyan
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Kerr, William L.
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Sriprom, Pongsert
Spent coffee grounds (SCGs) are the residual product from brewing coffee and contain valuable bioactive compounds. This study investigated the effects of hydrothermal brewing cycles on the bioactive compounds and antioxidant capacity of medium roasted Arabica (A) and Robusta (R) SCGs. SCGs from A and R were prepared using 3 levels of brewing cycles at 92–95 °C/900 kPa. The SCGs were collected and air dried at 60 °C to achieve a moisture content of less than 4 % wb. Field emission scanning electron microscopy (FE-SEM) imaging showed that brewing increased SCGs porosity, allowing more moisture retention and enhanced extraction of compounds on subsequent cycles. SCGs also became less pigmented after additional brewing. Fourier-transform infrared (FTIR) spectra confirmed the retention of chemical components after each cycle, indicating a level of stability in the functional groups. Ethanol extraction yielded higher total phenolic content (TPC), while water extraction resulted in greater total flavonoid content (TFC); however, both decreased with additional hydrothermal brewing cycles. Caffeine and chlorogenic acid were more abundant in ethanol extracts, whereas water extracts exhibited stronger antioxidant activity (measured by ABTS and FRAP), particularly in Robusta SCGs. The bioactive compounds and antioxidant capacity were reduced with additional SCGs brewing. Significant correlations between TPC, TFC, caffeine, and antioxidant measures underscore the potential for the sustainable reuse of SCGs as a bioactive resource. Overall, hydrothermal brewing cycles enhanced the extraction and utilization of bioactive compounds from SCGs, contributing to the development of value-added products that promote health and sustainability.
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Evaluating variety and ethephon effect on banana fruit quality at different ripening stages: A comparative and multivariate approach
(2025-03-01)
Laryea, Damian
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Supapvanich, Suriyan
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Pinsirodom, Praphan
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Suwapanich, Rachit
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Arsa, Supeeraya
The purpose of this study was to investigate the effect variety, ethephon and their interaction may have on banana fruit quality at different ripening stages using comparative and multivariate approach. Three varieties of banana (Musa AAB, Musa AAA, Musa AA) were treated with ethephon (0 mg/kg and 1000 mg/kg), allowed to ripen and analyzed at the fully ripe and overripe stages. Although varieties were significantly different in terms of their peel and pulp colour at the fully ripe and overripe stages, ethephon had no significant effect (p < 0.05) on these qualities except for the lightness (L∗) and whiteness index of the pulp. While variety significantly (p < 0.05) affected the TSS (Total soluble solids), pH, TA (Titratable acidity), TSS/TA ratio and firmness, ethephon only affected the firmness at the fully ripe stage and both firmness and TA at the overripe stage. There were significant differences (p < 0.05) observed among varieties in terms of their total phenols, flavonoids, antioxidant activity (DPPH and FRAP), total sugar and starch at the fully ripe and overripe stages. Ethephon significantly (p < 0.05) increased the total sugar at the fully ripe stage but at the overripe stage it caused a significant (p < 0.05) decrease in both total sugar and FRAP. In most of the quality characteristics assayed, the varieties responded in the same way to the ethephon treatment as shown by the interaction effect. Further multivariate analysis (PCA and HCA) concluded that ethephon treated (1000 mg/kg) samples were not significantly different from untreated (0 mg/kg) samples based on the quality characteristics explored in this study.
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Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches
(2024-12-30)
Thuy, Nguyen Minh
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Tien, Vo Quoc
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Giau, Tran Ngoc
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Hao, Hong Van
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Minh, Vo Quang
This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodology (RSM) and Artificial Neural Network (ANN) couple with Genetic Algorithm (GA). During production process, level of egg albumin (EA) used for foaming process and drying temperature mainly influenced the drying rate and content of antioxidant compounds in powder. ANN model of 3–10–3 showed more accuracy and faster prediction capacity than RSM model did. ANN-GA model predicted the optimal conditions to be 13.31 % EA, 0.26 % xanthan gum and drying temperature of 73.1 °C, with the drying rate of 1.89 g-water/g-dry matter/min, β-carotene content of 395.88 μg/g, TPC of 1.68 mgGAE/g. These results confirmed the suitability and promising of foam-mat drying for “Gấc” aril powder production, to be producing food ingredient containing highly bioactive compounds.
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Impact of chilling stress on quality and bioactive compounds in young and mature leaves of kratom [Mitragyna speciosa (Korth.) Havil.]
(2024-09-01)
Supapvanich, Suriyan
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Raruang, Yenjit
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Promyou, Surassawadee
Importance of the work: There has been much attention paid to kratom (Mitragyna speciosa [Korth.] Havil.) since it was declared a legal plant in Thailand. Recently, the demand for fresh leaves has increased; nevertheless, only a few studies have investigated the postharvest quality management of the leaves. Objectives: To examine the impact of chilling stress on the quality and alteration of bioactive compounds in young and mature leaves of two cultivars of commercial kratom leaves: ‘kan khiao’ and ‘hang kang’. Materials and Methods: Fresh kratom leaves of both the kan khiao and hang kang types were sampled from the young and mature leaf stages and stored for 12 d with 85% relative humidity at: 1) 10°C or 2) at room temperature (RT;30°C) . Every 3 d throughout storage, monitoring occurred of the fresh weight loss, superficial leaf color, browning score, electrolyte leakage (EL), malondialdehyde (MDA) content and bioactive compounds (ascorbic acid, antioxidant activity, total phenolic compounds and mitragynine contents). Results: Chilling injury (CI; based on brown stain on the leaf) was discovered in both types of kratom leaves refrigerated at 10°C. In both types, RT storage resulted in less weight loss and browning. Yong leaves lost less weight loss and CI than mature leaves. CI was positively associated with increased EL and MDA levels in leaves kept at 10°C. In both types, the mitragynine content in the mature leaves was higher than in the young leaves. Both types lost mitragynine, ascorbic acid, antioxidant activity and phenolic compounds due to the cold storage condition. Main finding: Cold storage induced chilling stress that resulted in leaf browning due to membrane dysfunction, as well as the loss of bioactive compounds and medicinal components, including mitragynine.
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Application of ultrasonic incorporated with calcium gluconate maintains physicochemical quality of pink guavas during short-term storage at room temperature
(2022-03-01)
Supapvanich, Suriyan
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Sittiprasert, Wasetthee
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Techavuthiporn, Chairat
The effectiveness of simultaneous calcium gluconate (0.5% w/v) (Ca-G) and ultrasonication (Ca-G + US) on physicochemical quality of pink guavas under room temperature (27 ± 1 °C) was monitored. The fruits were sonicated for 2, 4, 6 and 8 min and the untreated fruits were defined as control. Peel discoloration and black spot disease were evidently controlled by Ca-G + US for 4 min. The treatment delayed the loss of acidity and total chlorophylls content and the increase in total carotenoids content. The fruit softening and cell membrane permeability and peroxidation were retarded by Ca-G + US for 4 min. Ca-G + US for 4 min enhanced ascorbic acid content and maintained total phenols content and antioxidant activity. In conclusion, the application of Ca-G + US for 4 min is feasible approach maintaining physicochemical quality such as peel color, texture and nutritional value of pink guavas during the short-term storage.
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Physicochemical properties and bioactive compounds of purple rice (Oryza sativa L.) seedlings grown under light-emitting diodes
(2022-03-01)
Techavuthiporn, Chairat
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Potaros, Treesin
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Jarerat, Amnat
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Nimitkeatkai, Hataitip
Importance of the work: There has been increasing interest in using light-emitting diodes (LEDs) to aid in the development of bioactive compounds in a variety of plants to enhance crop nutritional quality. Objectives: To investigate the effects of LEDs on the physicochemical properties and bioactive compounds of rice seedlings. Materials & Methods: Purple rice seeds of Oryza sativa L. were grown under LEDs at different wavelengths (white, red, blue, and red+blue LEDs) for 12 hr/d, while the other 12 hr were in darkness. The physical properties, chemical properties and free-radical scavenging activity of the purple rice seedlings were investigated. Results: Applying exposure to LEDs during the seedling stage significantly (p < 0.05) affected the growth and physicochemical quality of the rice seedlings. Seedlings grown under the red LEDs developed an increased plant height and reducing sugar accumulation. The leaf width, total soluble solids content, chlorophyll content (22.70 mg/g), total phenolic content (5.73 mg gallic acid equivalents/g), and free-radical scavenging activity (79.41%) were significantly higher in rice seedlings grown under the blue LEDs than those under the other LED conditions. The red, blue and red+blue LEDs had no significant effects on the hue angle, ascorbic acid content, titratable acidity or pH. Main finding: Blue LEDs can be considered as an abiotic elicitor for growing purple rice seedlings, with the advantage of an increase in the secondary metabolites.
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Enhancement of Antioxidant Activity and Bioactive Compounds in Eggplants Using Postharvest LEDs Irradiation
(2022-02-01)
Jarerat, Amnat
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Techavuthiporn, Chairat
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Chanchomsuek, Chanthana
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Nimitkeatkai, Hataitip
Eggplant (Solanum melongena L.), one of the major vegetable crops, is recognized for its availability of numerous bioactive compounds and antioxidant activity. The accumulation of these compounds in plant tissues can be increased by exogenous stimuli, including light exposure. This study aimed at enhancing the antioxidant activity and bioactive compounds of eggplant using light-emitting diode (LEDs) irradiation after harvest. For this purpose, eggplant fruits were irradiated under LEDs at different wavelengths, including red (650–660 nm), blue (450–460 nm), or the com-bination of red and blue (red + blue) LEDs, for 48 h. The results indicated that red + blue LED exposure during postharvest significantly (p < 0.05) elevated the accumulation of bioactive compounds and antioxidant activity. The accumulation of major phenolic compounds, chlorogenic acid (58.59 mg/100 g FW), and gallic acid (14.25 mg/100 g FW) in the eggplant fruits was increased significantly under red + blue irradiation when compared with the control (under dark condition). The total phenolic (821.86 mg GAE/100 g FW) and the total flavonoid (595.98 mg CE/100 g FW) contents were shown to have a considerably high accumulation in the peels of eggplant after irradiation under red + blue LEDs, whereas the total carotenoid content was relatively high in the flesh of eggplant fruits. Consequently, red + blue LED irradiation can be considered as a convenient tool used for the postharvest of eggplant, with a positive effect in the increasing of important secondary metabolites. The obtained eggplant fruits proved to be a promising source of bioactive and antioxidant compounds for functional food production.
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Fermented fish products and health aspects
(2022-01-01)
Sharma, Basista Rabina
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Moula Ali, Ali Muhammed
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Bavisetty, Sri Charan Bindu
Fermented fish and other aquatic fermented products are unique in terms of nutritional value and sensory attributes, thereby holding a high demand around the globe. Based on the geological significance, Southeast Asia dominates various traditional fermented fish products compared to European countries owing to the availability of a wide range of raw materials. Generally, fermentation is known to have an important role in preserving nutrients, improving textural and flavor properties of fish. Primarily, this could depend on the types of fermentation methods (spontaneous and non-spontaneous) and quality of raw material employed. During fermentation, the enzyme activity influenced by the interaction of various native or selective microflora has been correlated to generate diversified bioactive compounds. Some of these compounds are known to exhibit numerous health benefits and are termed “bioactive compounds.” In addition, these bioactive compounds are known to show a protective or preventive role against various diseases. Concerning this, the present chapter aims to provide information on fermented fish and other aquatic fermented products based on the geographic distribution, their traditional significance and types of fermentation processes, microbiome involved, bioactive compounds pertaining fermentation process, and various health benefits such as antioxidant, antidiabetic, anticancer properties, etc.
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Efficiency of combinative salicylic acid and chitosan preharvest-treatment on antioxidant and phytochemicals of ready to eat daikon sprouts during storage
(2019-06-30)
Supapvanich, Suriyan
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Anan, Wassana
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Chimsonthorn, Vathida
Effects of salicylic acid (SA), chitosan and combinative SA and chitosan (SA + Chitosan) preharvest-treatments on bioactive compounds improvement of daikon sprouts during cold storage (5 ± 1 °C) were investigated. In preliminary experiment, 2.0 mM SA and 0.1% chitosan treatments were best concentration in improving antioxidant activity and bioactive compounds of the sprouts during storage. In the main experiment, the effects of SA + Chitosan treatment on visual appearance, antioxidant activity, phytochemicals and antioxidant enzymes of the sprouts were monitored during storage. Visual appearance and pigments contents did not significantly change throughout storage. SA + Chitosan treated sprouts contained total phenols, ascorbic acid, antioxidant enzymes and antioxidant activity higher that control. Compared to SA and chitosan, SA + Chitosan enhanced total phenols, ascorbic acid, catalase activity and free radical scavenging activity during storage. In conclusion, SA + Chitosan could be a good mean enhancing phytochemicals of daikon sprouts during cold storage.

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