Food, Nutrition, and Health, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China.
Food, Nutrition, and Health, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
Food Chem. 2018 May 30;249:143-153. doi: 10.1016/j.foodchem.2017.12.073. Epub 2017 Dec 21.
The use of coffee leaves as a novel beverage has recently received consumer interest, but there is little known about how processing methods affect the quality of final product. We applied tea (white, green, oolong and black tea) processing methods to process coffee leaves and then investigated their effects on phytochemical composition and related antioxidant and anti-inflammatory properties. Using Japanese-style green tea-processing of young leaves, and black tea-processing of mature (BTP-M) coffee leaves, produced contrasting effects on phenolic content, and associated antioxidant activity and nitric oxide (NO) inhibitory activity in IFN-γ and LPS induced Raw 264.7 cells. BTP-M coffee leaves also had significantly (P < .05) higher responses in NO, iNOS, COX-2, as well as a number of cytokines, in non-induced Raw 264.7. Our findings show that the age of coffee leaves and the type of processing method affect phytochemical profiles sufficiently to produce characteristic antioxidant and anti-inflammatory activities.
咖啡叶作为一种新型饮料最近引起了消费者的兴趣，但对于加工方法如何影响最终产品的质量知之甚少。我们应用茶叶（白茶、绿茶、乌龙茶和红茶）加工方法来加工咖啡叶，然后研究它们对植物化学成分以及相关抗氧化和抗炎特性的影响。采用日式绿茶加工幼叶和红茶加工成熟（BTP-M）咖啡叶的方法，对酚类含量以及相关抗氧化活性和 IFN-γ 和 LPS 诱导的 Raw 264.7 细胞中一氧化氮（NO）抑制活性产生了相反的影响。BTP-M 咖啡叶在非诱导 Raw 264.7 中也具有更高的 NO、iNOS、COX-2 以及许多细胞因子的响应（P<0.05）。我们的研究结果表明，咖啡叶的年龄和加工方法的类型足以影响植物化学成分的特征，从而产生特征性的抗氧化和抗炎活性。
