Analytical insight into caffeine extraction from typica coffee leaves based on crystallinity enhancement, optical phonon vibration upshift, and morphological evolution.

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2024-10-22 DOI:10.1111/1750-3841.17443
Andi Ilham Latunra, Heryanto Heryanto, Dahlang Tahir, Ardiansa Ardiansa
{"title":"Analytical insight into caffeine extraction from typica coffee leaves based on crystallinity enhancement, optical phonon vibration upshift, and morphological evolution.","authors":"Andi Ilham Latunra, Heryanto Heryanto, Dahlang Tahir, Ardiansa Ardiansa","doi":"10.1111/1750-3841.17443","DOIUrl":null,"url":null,"abstract":"<p><p>Caffeine extracted from callus cultures by in vitro technique induced from typica coffee (Coffea arabica L. var. typica) leaves was successfully carried out by a simple Soxhlet method. Analysis of X-ray diffraction patterns showed an increase in crystallinity fraction from leaves (13.56%) to callus (14.46%) and then to caffeine (39.18%). Crystallite size also varied, with average sizes of 18 ± 6, 69 ± 51, and 32.5 ± 17 nm for leaves, callus, and caffeine, respectively. Fourier transmission infrared absorption data confirmed the presence of hydroxyl (OH) groups bound to carbon (C─COH), indicating caffeine content. The high stability of the C─COH is indicated by the broad optical phonon vibrations <math> <semantics><mrow><mi>Δ</mi> <mo>(</mo> <mrow><mi>L</mi> <mi>O</mi> <mo>-</mo> <mi>T</mi> <mi>O</mi></mrow> <mo>)</mo></mrow> <annotation>$\\Delta ( {LO - TO} )$</annotation></semantics> </math> of the leaves: 247 cm<sup>-1</sup> to caffeine: 963 cm<sup>-1</sup>. Quantitative analysis of dielectric function and electron loss function intensity peaks of each sample showed that leaves efficiently capture and store light energy while caffeine has less potency. Scanning electron microscopy analysis showed irregular shapes of leaves, oval round shapes for callus, and rectangular crystals for caffeine due to crystal orientation during transformation and had a strong correlation with crystallinity fraction. Finally, the structure-based identification, chemistry, optical-dielectric function, and micro-surface properties have been fully studied, thus unmasking the phenomenon of slow transformation from leaves to caffeine form. PRACTICAL APPLICATION: The result of this study can be applied to uncover new methodologies related to the classification, and biotechnological utilization of callus culture based on structural properties, optical-dielectric function, and micro-surface analysis. Methodologically, the resulting callus culture provides a sustainable and controllable supply of plant material for caffeine extraction, thereby reducing traditional methods involving field-grown plants and avoiding the use of pesticides.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1111/1750-3841.17443","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Caffeine extracted from callus cultures by in vitro technique induced from typica coffee (Coffea arabica L. var. typica) leaves was successfully carried out by a simple Soxhlet method. Analysis of X-ray diffraction patterns showed an increase in crystallinity fraction from leaves (13.56%) to callus (14.46%) and then to caffeine (39.18%). Crystallite size also varied, with average sizes of 18 ± 6, 69 ± 51, and 32.5 ± 17 nm for leaves, callus, and caffeine, respectively. Fourier transmission infrared absorption data confirmed the presence of hydroxyl (OH) groups bound to carbon (C─COH), indicating caffeine content. The high stability of the C─COH is indicated by the broad optical phonon vibrations Δ ( L O - T O ) $\Delta ( {LO - TO} )$ of the leaves: 247 cm-1 to caffeine: 963 cm-1. Quantitative analysis of dielectric function and electron loss function intensity peaks of each sample showed that leaves efficiently capture and store light energy while caffeine has less potency. Scanning electron microscopy analysis showed irregular shapes of leaves, oval round shapes for callus, and rectangular crystals for caffeine due to crystal orientation during transformation and had a strong correlation with crystallinity fraction. Finally, the structure-based identification, chemistry, optical-dielectric function, and micro-surface properties have been fully studied, thus unmasking the phenomenon of slow transformation from leaves to caffeine form. PRACTICAL APPLICATION: The result of this study can be applied to uncover new methodologies related to the classification, and biotechnological utilization of callus culture based on structural properties, optical-dielectric function, and micro-surface analysis. Methodologically, the resulting callus culture provides a sustainable and controllable supply of plant material for caffeine extraction, thereby reducing traditional methods involving field-grown plants and avoiding the use of pesticides.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
基于结晶度增强、光学声子振动上移和形态演变对从 typica 咖啡叶中提取咖啡因的分析见解。
通过简单的索氏法,成功地从典型咖啡(Coffea arabica L. var. typica)叶片体外诱导的胼胝体培养物中提取了咖啡因。X 射线衍射图样分析表明,从叶片(13.56%)到胼胝体(14.46%),再到咖啡因(39.18%),结晶度不断增加。晶体大小也各不相同,叶片、胼胝体和咖啡因的平均大小分别为 18 ± 6、69 ± 51 和 32.5 ± 17 nm。傅立叶透射红外吸收数据证实了与碳(C─COH)结合的羟基(OH)的存在,这表明咖啡因的含量。叶子的宽光学声子振动 Δ ( L O - T O ) $\Delta ( {LO - TO} )$: 247 cm-1 到咖啡因的 963 cm-1 表明了 C─COH 的高稳定性。对每个样品的介电函数和电子损耗函数强度峰的定量分析表明,树叶能有效地捕获和储存光能,而咖啡因的效力较低。扫描电子显微镜分析表明,叶片的形状不规则,胼胝体为椭圆形,咖啡因为矩形晶体,这是由于晶体在转化过程中取向所致,并与结晶度分数密切相关。最后,对基于结构的鉴定、化学、光学介电函数和微表面特性进行了全面研究,从而揭示了从叶子到咖啡因形态的缓慢转化现象。实际应用:本研究的结果可用于根据结构特性、光学介电功能和微表面分析揭示与胼胝体培养物的分类和生物技术利用有关的新方法。从方法学角度看,由此产生的胼胝体培养为咖啡因提取提供了可持续、可控制的植物材料供应,从而减少了田间种植植物的传统方法,并避免了杀虫剂的使用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
期刊最新文献
Plant-based mince texture: A review of the sensory literature with view to informing new product development. Preparation of functional supplement powder using nanoliposome-containing marine bioactive compounds. Trypsin from digestive tract of harpiosquillid mantis shrimp: Molecular characteristics and the inhibition by chitooligosaccharide and its catechin conjugate. Weizmannia coagulans BC99 affects valeric acid production via regulating gut microbiota to ameliorate inflammation and oxidative stress responses in Helicobacter pylori mice. A nonlinear association between total selenium intake and blood selenium concentration: An analysis based on the National Health and Nutrition Examination Survey 2011-2018.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1