Komoditas : Kopi Tahun 2004-2008 (355 judul) Monika Mueller, Alois Jungbauer, Culinary plants, herbs and spices - A rich source of PPAR[gamma] ligands, Food Chemistry, Volume 117, Issue 4, 15 December 2009, Pages 660- 667, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.04.063. (http://www.sciencedirect.com/science/article/B6T6R-4W6XW2X- 7/2/9ed5cb42710e57aa0c24c45b5f583cfe) Abstract: Obesity and the related disorders, diabetes, hypertension and hyperlipidemia have reached epidemic proportions world-wide. The influence of 70 plants, herbs and spices on peroxisome proliferators-activated receptor (PPAR)[gamma] activation or antagonism, a drug target for metabolic syndrome, was investigated. Approximately 50 different plant extracts bound PPAR[gamma] in competitive ligand binding assay, including pomegranate, apple, clove, cinnamon, thyme, green coffee, bilberry and bay leaves. Five plant extracts transactivated PPAR[gamma] in chimeric GAL4-PPAR[gamma]-LBD system: nutmeg, licorice, black pepper, holy basil and sage. Interestingly, nearly all plant extracts antagonized rosiglitazone-mediated coactivator recruitment in time resolved fluorescence resonance energy transfer coactivator assay. The five transactivating extracts may function as selective PPAR[gamma] modulators (SPPAR[gamma]Ms), and the other extracts seem to be moderate antagonists or undetectable/weak SPPAR[gamma]Ms. As SPPAR[gamma]Ms improve insulin resistance without weight gain and PPAR[gamma] antagonists exert antiobesity action, a combination of these plants in diet could reduce obesity and the incidence of metabolic syndrome. Keywords: Obesity; PPAR[gamma]; Diabetes; Plants; SPPAR[gamma]Ms; PPAR[gamma]- antagonists R. Dittrich, C. Dragonas, D. Kannenkeril, I. Hoffmann, A. Mueller, M.W. Beckmann, M. Pischetsrieder, A diet rich in Maillard reaction products protects LDL against copper induced oxidation ex vivo, a human intervention trial, Food Research International, Volume 42, Issue 9, November 2009, Pages 1315-1322, ISSN 0963-9969, DOI: 10.1016/j.foodres.2009.04.007. (http://www.sciencedirect.com/science/article/B6T6V-4W2W5HH- 4/2/50bf556e5104977ac0262f11e07ae0d4) Abstract: Maillard reaction products (MRPs) have antioxidative properties in vitro but the influence of a diet rich in MRPs on oxidative damage in vivo remains unknown. In this study, the influence of thermally processed foods rich in MRPs on copper induced oxidation of human low-density lipoprotein (LDL) in vitro was examined. Moreover, oxidative resistance of LDL (OR) in blood plasma of eight healthy subjects was monitored, who consumed diets poor and rich in MRPs in weekly turn for 3 weeks. Dark beer, bread crust, and roasted coffee led to a statistically significant increased OR in vitro compared to pale beer, bread crumb, and raw coffee. The consumption of a diet rich in MRPS significantly increased plasma OR compared to the diet poor in MRPs by 35.5%. This study indicates that thermally processed foods rich in MRPs inhibit the LDL oxidation in vitro and have the ability to reduce oxidative modification of LDL in vivo. Keywords: Beer; Coffee; Diet; LDL oxidation; Maillard reaction products J. Refugio Lomeli-Flores, Juan F. Barrera, Julio S. Bernal, Impact of natural enemies on coffee leafminer Leucoptera coffeella (Lepidoptera: Lyonetiidae) population dynamics in Chiapas, Mexico, Biological Control, Volume 51, Issue 1, October 2009, Pages 51-60, ISSN 1049-9644, DOI: 10.1016/j.biocontrol.2009.03.021. (http://www.sciencedirect.com/science/article/B6WBP-4WHFD64- 1/2/b26c3db5928fea1a7c93a6f733bde8b1) Abstract: Coffee leafminer, Leucoptera coffeella, is a pest in many New World coffee growing areas. Previous studies suggested that its population dynamics were strongly affected by natural enemies, particularly of larvae, and physical environmental conditions. Our study documented through field surveys and life table analyses (i) the natural enemy complex associated with coffee leafminer and (ii) the impacts of natural enemies on the population dynamics of coffee leafminer, on coffee (Coffea arabica) at two elevations and two rainfall levels in the Soconusco region of Chiapas, Mexico. Twenty-two larval parasitoid species (including 14 morphospecies) were collected. Egg and pupal parasitoids were not recovered. Life table analyses showed that parasitism contributed [less-than-or-equals, slant]10% of real mortality, and parasitism rates were 8-10-fold higher at the low (<550 m) versus high (>950 m) elevation; parasitism rates were similar under low (<100 mm) and high (>400 mm) rainfall. Seventeen predator species (including five morphospecies) were collected, of which most were ants (Formicidae, 14 species) that contributed >58% of real mortality. Life table analyses showed that predation rates were higher at high versus low elevation and under high versus low rainfall. Independently of elevation and rainfall, egg predation (likely by ants) was the most important source of indispensable mortality (range = 0.13- 0.30), except at low elevation and high rainfall where pupal predation (=0.14) was similarly important. Also, predation was the main source of coffee leafminer larval and pupal mortality during a 13-month period in a low elevation coffee farm and was highest during the rainy season (>400 mm rainfall/month), when coffee leafminer prevalence was highest. Overall, predation of eggs and pupae (the latter particularly at low elevation), mostly by ants, were the most important sources of coffee leafminer mortality. Because ants were the main source of coffee leafminer egg and pupal mortality, their importance and potential role in coffee pest management strategies were discussed. Keywords: Biological control; Life tables; Formicidae; Eulophidae; Braconidae; Predation; Parasitism; Coffea arabica Sylwester Furmaniak, Artur P. Terzyk, Roman Golembiewski, Piotr A. Gauden, Leszek Czepirski, Searching the most optimal model of water sorption on foodstuffs in the whole range of relative humidity, Food Research International, Volume 42, Issue 8, October 2009, Pages 1203-1214, ISSN 0963-9969, DOI: 10.1016/j.foodres.2009.06.004. (http://www.sciencedirect.com/science/article/B6T6V-4WH2KY3- 1/2/c2ada3c24022f8821f52a24d75647f8d) Abstract: Water sorption on foodstuffs is very important in different areas of food science engineering. However, usually measured range of relative humidity covers only two of three stages of water sorption mechanism i.e. polymolecular sorption and capillary condensation. Since in this range different water sorption models can fit the experimental data well it is hard to decide which model is the most correct. In this study the results of water sorption isotherms measured from low humidity levels on marjoram, dill, granulated garlic, semolina, skim milk powder and ground coffee are reported. They are fitted by the most popular models applied in food science (i.e. proposed by: Halsey, Lewicki, Henderson, Chung and Pfost, Ferro Fontan et al. and Guggenheim, Anderson and de Boer (GAB)). We also extend the study to the newest models successfully applied in food engineering, i.e. the generalized D'Arcy and Watt model (GDW) and the approach of the cooperative multimolecular sorption (CMMS). Finally, we discuss the limits of the models at low humidity levels, the possibility of reduction to Henry's law and we show the advantages and disadvantages of all approaches. It is concluded that among studied models the GDW equation seems to be the best for description of data in the whole range of relative humidity. Keywords: Models testing; Water sorption isotherms; Food Meike Brohan, Timon Huybrighs, Christine Wouters, Bart Van der Bruggen, Influence of storage conditions on aroma compounds in coffee pads using static headspace GC-MS, Food Chemistry, Volume 116, Issue 2, 15 September 2009, Pages 480-483, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.02.072. (http://www.sciencedirect.com/science/article/B6T6R-4VR9FHR- 3/2/29c68b748a3d352a1277db987255ca47) Abstract: Static headspace gas chromatography coupled to mass spectrometry (SHGC-MS) was used to identify aroma compounds in coffee pad powder. Based on the peak areas of these aroma compounds, the influence of the type of original package on the time of evolution was studied. Statistical ANOVA indicated that coffee pads which were individually packed and hermetically sealed lost less aroma compounds than did pads which were enclosed together in an open package. In addition, coffee pads from an open package were stored in closed plastic bottles at two different temperatures. Storing the pads at 4 [degree sign]C instead of keeping them at room temperature had a positive influence on the evolution of aroma compounds with time. Keywords: Coffee pads; Coffee powder; Aroma compounds; Storage conditions; Static headspace; GC-MS Luis Roberto Batista, Sara Maria Chalfoun, Cristina Ferreira Silva, Marcelo Cirillo, Eugenia Azevedo Varga, Rosane Freitas Schwan, Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods, Food Control, Volume 20, Issue 9, September 2009, Pages 784-790, ISSN 0956-7135, DOI: 10.1016/j.foodcont.2008.10.003. (http://www.sciencedirect.com/science/article/B6T6S-4TPF4CK- 1/2/e07aa1b00ccd7ba49ccf9a95b2467a9f) Abstract: The incidence of ochratoxin A was studied in different coffee (Coffea arabica L.) samples. A higher incidence of filamentous fungi was observed in the coffee swept from ground and floating coffee samples. The species Aspergillus ochraceus, Aspergillus sulphureus and Aspergillus sclerotiorum were ochratoxin