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Characterization of Anti-Ice Nucleation Activity of the Extract from Coffee Refuse

机译：来自咖啡垃圾提取物的抗冰成核活性的表征

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摘要

The supercooling-facilitating (SCF) activities, that is, the anti-ice nucleation activity of the hot water extracts from five types of processed food refuse was examined. The extract with the highest activity among five hot water extracts was coffee refuse, showing 1.50 degrees C of SCF activity at a final concentration of 0.1 mg/ml. From the hot water extract of coffee refuse, the coffee refuse extract containing various polyphenols was prepared by the ultrafiltration (less than MWCO 10,000), a solvent fractionation of ethyl acetate. The yield of coffee refuse extract was 0.9% (w/w) from dried coffee refuse. The SCF activity of the coffee refuse extract at a final concentration of 1.0 mg/ml was 4.2 degrees C. HPLC analysis of the coffee refuse extract showed that caffeine and chlorogenic acid, which are major components of coffee, could be found at 173 and 62.3 mu g/ml, respectively. However, the SCF activities of both compounds (0.70 and 1.06 degrees C) at a final concentration of 0.1 mg/ml were lower than those of ferulic acid and coumaric acid, respectively at 3.40 and 2.35 degrees C. This is the first report to our knowledge on the SCF activity of caffeine. The SCF activity of caffeine at a final concentration of 1.0 mg/ml was 2.3 degrees C. The specificity of caffeine against various ice nuclei containing calcium oxalate, 9-fluorenon, and ice nucleating bacteria was examined. Caffeine at a final concentration of 1.0 mg/ml could inhibit the ice nucleation activity of calcium oxalate, and Pseudomonas fluorescens KUIN-1 at the same level that of as silver iodide. From these results, it was suggested that the extract could be able to be applied to the field to control the frost damage of the vegetables and that the harvested vegetables might be stored unfrozen even at 0 degrees C or less.
机译：研究了过冷（SCF）的活性，即热水提取物的抗冰核活性从五种加工食品垃圾中进行检查。五种热水提取物中具有最高活性的提取物是咖啡垃圾，终浓度为0.1mg / ml的SCF活性的1.50℃。从咖啡垃圾的热水提取物中，通过超滤（小于MWCO 10,000），制备含有各种多酚的咖啡垃圾提取物，乙酸乙酯的溶剂分级。咖啡垃圾提取物的产率来自干咖啡垃圾的0.9％（w / w）。咖啡垃圾提取物的SCF活性在最终浓度为1.0mg / ml为4.2℃。咖啡垃圾提取物的HPLC分析显示，咖啡因和绿原酸是咖啡的主要成分，可在173和62.3中找到mu g / ml分别。然而，两种化合物（0.70和1.06℃）的SCF活性在0.1mg / ml的终浓度下分别低于阿魏酸和香豆酸，分别为3.40和2.35℃。这是我们的第一个报告关于咖啡因SCF活性的知识。检查含量为1.0mg / ml的咖啡因的SCF活性为2.3℃。检查咖啡因对草酸钙，9-芴和冰核细菌的各种冰核的特异性。最终浓度为1.0mg / ml的咖啡因可以抑制草酸钙的冰成核活性，并且在与碘化银等水平相同的水平的荧光荧光荧光致核核心。从这些结果来看，建议提取物可以应用于该领域以控制蔬菜的霜损伤，并且即使在0摄氏度或更小时也可以将收获的蔬菜储存。

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