Food & Nutrition Journal

Food & Nutrition Journal Ricci A, et al., Food Nutr J: FDNJ-138. Review Article DOI: 10.29011/2575-7091. 100038 The Nutraceutical Impact of Polyphenolic Composition in Com- monly Consumed Green Tea, Green Coffee and Red Wine Bever- ages: A Review Arianna Ricci, Giuseppina P Parpinello*, Andrea Versari Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Italy *Corresponding author: Giuseppina P Parpinello, Department of Agricultural and Food Sciences, Alma Mater Studiorum-Universi- ty of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy. Tel: +390547338118; Fax: +390547382348; Email: giusi.parpinello@ unibo.it Citation: Ricci A, Parpinello GP, Versari A (2017) The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review. Food Nutr J: FDNJ-138. DOI: 10.29011/2575-7091. 100038 Received Date: 21 July, 2017; Accepted Date: 09 August, 2017; Published Date: 15 August, 2017 Abstract Commonly consumed beverages, e.g. green tea, green coffee, and red wine have gained a prominent role in food science due to their nutraceutical value.Thehigh content in bioactive compounds, particularly polyphenols, able to scavenge free radicals and other reactive species has led to considerable interest in assessing the impact of their consumption in human diet. In vitro and in vivo test have highlighted the multiple reaction mechanisms involved in the protective role of polyphenolic; nevertheless, the variability between chemical structures of phenolic compounds, their reactivity and side-effects, and their availability to the human metabolisms are key issues to increase awareness on the use of functional beverages as diet supplements. This review aims to provide chemical and nutraceutical bases from which to establish the extent of benefit effects induced by green tea, green coffee and red wine polyphenolic intake in human diet. Keywords: Antioxidant Activity; Antiradical Activity; Green of in vitro and in vivo studies have supported the theoretical Coffee; Green Tea; Nutraceutical Beverages; Polyphenolic Com- antioxidant capacity of polyphenolic compounds against free pounds; Red Wine radicals, and there is an increasing evidence that consumption of phenolic compounds in food may protect against a variety of Introduction health disorders [7-9]. Moreover, the presence of polyphenols Polyphenols are ubiquitous compounds in plants, produced extends shelf-life and improves the quality of food products, by plant metabolism and stored in leaves, wood, roots and fruits limiting both the oxidation of organic substrates and the formation to protect tissues against pathogens [1]. Most of these compounds of toxic or potentially harmful by-products, thus contributing to are readily available in derived food products, extracted during the conservation of nutritional properties. A correct balance in alcoholic fermentations, hot water infusions, roasting processes; polyphenolic compounds enables the limitation or the replacement the extraction of polyphenolic compounds from their botanical of synthetic antioxidants, which constitute a source of allergens or sources has a long tradition in the food industry, and it is bearing are potentially toxic when used at high dosages [10,11]. an increasing interest due to their unique bioactive properties, Beverages has had a long tradition in the scenario of and beneficial health effects [2-5]. Polyphenolic compounds functional food, and several commonly consumed beverages are range structurally from low-weight monomeric compounds rich in polyphenolic compounds: the intake of leaves, roots, flowers (as in the case of castalagin, vescalagin, roburins ellagitannins) and fruit infusions and the moderate consumption of alcoholic up to high molecular weight polyphenols, obtained via addition beverages like red wine is considered an effective dietary practice or condensation reactions between monomers (tannic acid, to guarantee the correct polyphenolic intake for human nutritional proanthocyanidins); every subclass is characterised by peculiar needs. Regardless the variability related to the botanical source mechanisms of action [6]. Flavonoids and other plant polyphenols and to the availability of polyphenols extracted by plants tissues, exhibit a strong antioxidant activity related to the individual average polyphenolic content obtainable for standard serving structure and number of hydroxyl groups; a consistent number conditions have been investigated and aggregate values have been 1 Volume 2017; Issue 05 Citation: Ricci A, Parpinello GP, Versari A (2017) The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review. Food Nutr J: FDNJ-138. reported as follows: a cup of black coffee ranges 200-550 mg a satisfactory compromise for the industrial needs; nevertheless, a polyphenols, a cup of tea (either white, green, black) 150-200 mg, study after Daglia, et al. (2000) has highlighted a nonlinear effect a glass of wine - including red and white varietals - 200-800 mg, as between roasting degree and change of in vitroantioxidant activity red wine is generally richer in polyphenols [12-14]. of the polyphenolic fraction of Coffea arabica and Coffearobusta The aim of this review is to summarize recent advances species from different countries, discouraging a forecasting in the study of the polyphenols content and related nutraceutical approach [18]. Fresh beans and roasted coffee have therefore effects of selected commonly consumed beverages: green tea, maintained distinct identities in the food industry, and green coffee green coffee, red wine. production is currently encouraged for the preparation of nutritional supplements, mainly infusions and dry extracts [19, 20]. Coffee and tea trade is an important sector of the global food market, according to the capillary worldwide distribution of these products; more specifically, green tea and green coffee are greatly appreciated by consumers who are interested in healthy and highly nutritional products. Green tea leaves are rich in flavonoid derivatives of (epi) catechin, gallo(epi)catechins and expecially (epi)gallocatechin gallates, readily extracted in hot water infusion [15]. The manufacture of black tea lead to the modification of this peculiar polyphenolic profile as a consequence of the enzyme-catalyzed oxidation of catechin-based structuresthat results in the formation of reactive catechin-based quinones and further complex flavonoid-based structures (mainly theaflavins and thearubigins) having weakest antioxidant capacity. A comparative study after Rababahet al. (2004) concludedthat regardless the content in total polyphenolic compounds (59.8 mg of Catechin Equivalent (CAE)/g Figure 1: Chlorogenic acid derivatives obtained in coffee beans following the dry weight (dw) for green tea and 59.3 mg of CAE/g dw for black roasting process. tea respectively) the antioxidant activity is enhanced in green tea Grape berries contains a variety of antioxidants, in approx. 70.1% against 52.0% in black tea (as calculated using the particular flavonoid compounds located in the grape seeds and Conjugated Diene Method) [16]. Accordingly, the antioxidant skin, and gradually released in wine as a consequence of alcohol activity of unfermented green tea and related polyphenolic production during the fermentation process. Aggregate values for active components has been extensively studied, in view of their the polyphenolic composition in red and white wines has been exploitation as dietary supplements. reported, showing that non-flavonoid polyphenols could reach values up to 500 mg/L, while flavonoids could exceed 1000 mg/L Green coffee has been recently introduced in the food market, values [21]. Regardless the importance of flavonoid compounds despite the widespread long-term tradition characterising the roasted in the physico-chemical and sensory properties of wine, the high product. Green beans vary in mass between 100 and 200 mg; such content of polyphenolic antioxidant in red wine encourage its variability is associated to the geographical origin, in particular moderate consumption despite its significant alcoholic content; with the water available to the bushes. The most representative epidemiological studies have confirmed that the consumption of bioactive compounds in fresh coffee are hydroxycinnamic wine, particularly red wine varietals, reduces the incidence of acidsthat confer unique antioxidant properties to the beans and coronary heart diseases, and the cardioprotective effect has been are readily extractable in hot water. The common practice of attributed to the peculiar polyphenolic profile and content. This roasting coffee markedly affects the original polyphenolic profile, has given rise to the so-called “French Paradox”, showing how although conferring to black coffee its pleasant taste and aroma. the toxic effect provided by alcohol is suppressed by the massive Roasting could reach pyrolytic peaks ranging from 190°-210°C; at presence of protective compounds [22-24].Nowadays wine has these temperatures, part of dry matter (approx. 10%) and water a worldwide distribution, both in production and consumption (approx. 25%) is lost during the process, and Maillard and other terms, and the effect of moderate red wine consumption in the side-reactions occurs producing lactones (caffeoyl quinides) and human health is gaining an increasing interest in food sciences, phenylindans from chlorogenic acids (Figure

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