TY  - CHAP
AU  - Ranić, Marija
AU  - Konić-Ristić, Aleksanda
AU  - Gligorić, Miladin J.
AU  - Dimitrijević-Branković, Suzana
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3167
AB  - A huge amount of espresso spent coffee grounds (SCG) are obtained as a waste product during the preparation of coffee beverages (cialdes, K-cups and in metallic filters). Although considered a waste and an ecological threat, SCGs could be an excellent source of bioactive components (mainly polyphenols) with outstanding antioxidative activity and potential to be used as raw material in fortified food production. The antiplatelet action of dietary polyphenols represents an important part of their pleiotropic action, and underlying mechanisms of their shown beneficial effects on cardiovascular health. Accordingly, a reduction in platelet aggregation was accepted by EFSA as a beneficial effect of food and dietary constituents, in the context of maintaining cardiovascular health enabling claims related to foods or substances affecting disturbed platelet function. Thus, platelets are considered an emerging target for the prophylactic effects of food bioactives in cardiovascular disease (CVD), with promising scientific evidence of their efficacy. The overall objective of this study was to examine an optimal range of extraction conditions for the extraction of polyphenols from espresso SCGs by using response surface methodology and to investigate the in vitro effects of obtained polyphenol-rich extracts on platelet activation and their aggregation with monocytes and neutrophiles. The obtained results indicated that espresso SCG extracts induce dose dependent inhibition of platelet activation, shown by the decrease in expression of P-selectin (8.7%) and GPIIb/IIIa (5.6%) and their aggregation with monocytes and neutrophiles (up to 20%). The sustainability of the coffee processing system can be substantially improved through the use of by-products by the adoption of new technologies that maximize process profitability. Shown antiplatelet effects of polyphenols, present in espresso coffee SCGs, indicate a favorable profile of bioactive compounds toward platelet function and thereby rationalize their use as functional food ingredients and nutraceuticals aiming to promote cardiovascular health.
T2  - Coffee: Production, Consumption and Health Benefits
T1  - The re-use potential of espresso spent coffee grounds: Optimization of microwave-assisted extraction of polyphenols by use of response surface methodology and their effects on platelet function - pilot study
EP  - 113
SP  - 97
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3167
ER  - 

@inbook{
author = "Ranić, Marija and Konić-Ristić, Aleksanda and Gligorić, Miladin J. and Dimitrijević-Branković, Suzana",
year = "2016",
abstract = "A huge amount of espresso spent coffee grounds (SCG) are obtained as a waste product during the preparation of coffee beverages (cialdes, K-cups and in metallic filters). Although considered a waste and an ecological threat, SCGs could be an excellent source of bioactive components (mainly polyphenols) with outstanding antioxidative activity and potential to be used as raw material in fortified food production. The antiplatelet action of dietary polyphenols represents an important part of their pleiotropic action, and underlying mechanisms of their shown beneficial effects on cardiovascular health. Accordingly, a reduction in platelet aggregation was accepted by EFSA as a beneficial effect of food and dietary constituents, in the context of maintaining cardiovascular health enabling claims related to foods or substances affecting disturbed platelet function. Thus, platelets are considered an emerging target for the prophylactic effects of food bioactives in cardiovascular disease (CVD), with promising scientific evidence of their efficacy. The overall objective of this study was to examine an optimal range of extraction conditions for the extraction of polyphenols from espresso SCGs by using response surface methodology and to investigate the in vitro effects of obtained polyphenol-rich extracts on platelet activation and their aggregation with monocytes and neutrophiles. The obtained results indicated that espresso SCG extracts induce dose dependent inhibition of platelet activation, shown by the decrease in expression of P-selectin (8.7%) and GPIIb/IIIa (5.6%) and their aggregation with monocytes and neutrophiles (up to 20%). The sustainability of the coffee processing system can be substantially improved through the use of by-products by the adoption of new technologies that maximize process profitability. Shown antiplatelet effects of polyphenols, present in espresso coffee SCGs, indicate a favorable profile of bioactive compounds toward platelet function and thereby rationalize their use as functional food ingredients and nutraceuticals aiming to promote cardiovascular health.",
journal = "Coffee: Production, Consumption and Health Benefits",
booktitle = "The re-use potential of espresso spent coffee grounds: Optimization of microwave-assisted extraction of polyphenols by use of response surface methodology and their effects on platelet function - pilot study",
pages = "113-97",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3167"
}

Ranić, M., Konić-Ristić, A., Gligorić, M. J.,& Dimitrijević-Branković, S.. (2016). The re-use potential of espresso spent coffee grounds: Optimization of microwave-assisted extraction of polyphenols by use of response surface methodology and their effects on platelet function - pilot study. in Coffee: Production, Consumption and Health Benefits, 97-113.
https://hdl.handle.net/21.15107/rcub_technorep_3167

Ranić M, Konić-Ristić A, Gligorić MJ, Dimitrijević-Branković S. The re-use potential of espresso spent coffee grounds: Optimization of microwave-assisted extraction of polyphenols by use of response surface methodology and their effects on platelet function - pilot study. in Coffee: Production, Consumption and Health Benefits. 2016;:97-113.
https://hdl.handle.net/21.15107/rcub_technorep_3167 .

Ranić, Marija, Konić-Ristić, Aleksanda, Gligorić, Miladin J., Dimitrijević-Branković, Suzana, "The re-use potential of espresso spent coffee grounds: Optimization of microwave-assisted extraction of polyphenols by use of response surface methodology and their effects on platelet function - pilot study" in Coffee: Production, Consumption and Health Benefits (2016):97-113,
https://hdl.handle.net/21.15107/rcub_technorep_3167 .

TY  - JOUR
AU  - Ranić, Marija
AU  - Konić-Ristić, Aleksanda
AU  - Takić, M.
AU  - Gligorić, Miladin J.
AU  - Pavlović, Z.
AU  - Pavlović, Marija
AU  - Dimitrijević-Branković, Suzana
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3000
AB  - Accurate food composition data is essential in calculating the nutrient intake of a population based upon its consumption statistics. In the Serbian Food Composition Database (FCDB) there is a lack of reliable analytical data for black coffee, even though this is one of the most abundantly consumed beverages. In addition to evaluating the nutritional significance of black coffee consumption in Serbia, this work provides analytical data for inclusion in the Serbian FCDB, and the interchange through EuroFIR FoodEXplorer. Macronutrient, caffeine, chlorogenic acids (CGA), fatty acids and mineral content were analysed in a composite sample of roasted ground coffee, as well as in weak and strong infusions prepared in a traditional way. The macronutrient content of black coffee is in accordance with data from other FCDBs, confirming it to be of low-energy value and a modest contribution to the dietary intake of macronutrients. At the same time, consuming 200 mL (2 cups) of a strong infusion per day could provide more than 7.5% of the daily reference intake of potassium. The obtained results for caffeine and CGA in the investigated coffee infusions highlight the generally high daily consumption of these biologically active non-nutrient compounds among the Serbian population.
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Journal of Food Composition and Analysis
T1  - Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database
EP  - 69
SP  - 61
VL  - 40
DO  - 10.1016/j.jfca.2014.11.008
ER  - 

@article{
author = "Ranić, Marija and Konić-Ristić, Aleksanda and Takić, M. and Gligorić, Miladin J. and Pavlović, Z. and Pavlović, Marija and Dimitrijević-Branković, Suzana",
year = "2015",
abstract = "Accurate food composition data is essential in calculating the nutrient intake of a population based upon its consumption statistics. In the Serbian Food Composition Database (FCDB) there is a lack of reliable analytical data for black coffee, even though this is one of the most abundantly consumed beverages. In addition to evaluating the nutritional significance of black coffee consumption in Serbia, this work provides analytical data for inclusion in the Serbian FCDB, and the interchange through EuroFIR FoodEXplorer. Macronutrient, caffeine, chlorogenic acids (CGA), fatty acids and mineral content were analysed in a composite sample of roasted ground coffee, as well as in weak and strong infusions prepared in a traditional way. The macronutrient content of black coffee is in accordance with data from other FCDBs, confirming it to be of low-energy value and a modest contribution to the dietary intake of macronutrients. At the same time, consuming 200 mL (2 cups) of a strong infusion per day could provide more than 7.5% of the daily reference intake of potassium. The obtained results for caffeine and CGA in the investigated coffee infusions highlight the generally high daily consumption of these biologically active non-nutrient compounds among the Serbian population.",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Journal of Food Composition and Analysis",
title = "Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database",
pages = "69-61",
volume = "40",
doi = "10.1016/j.jfca.2014.11.008"
}

Ranić, M., Konić-Ristić, A., Takić, M., Gligorić, M. J., Pavlović, Z., Pavlović, M.,& Dimitrijević-Branković, S.. (2015). Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database. in Journal of Food Composition and Analysis
Academic Press Inc Elsevier Science, San Diego., 40, 61-69.
https://doi.org/10.1016/j.jfca.2014.11.008

Ranić M, Konić-Ristić A, Takić M, Gligorić MJ, Pavlović Z, Pavlović M, Dimitrijević-Branković S. Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database. in Journal of Food Composition and Analysis. 2015;40:61-69.
doi:10.1016/j.jfca.2014.11.008 .

Ranić, Marija, Konić-Ristić, Aleksanda, Takić, M., Gligorić, Miladin J., Pavlović, Z., Pavlović, Marija, Dimitrijević-Branković, Suzana, "Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database" in Journal of Food Composition and Analysis, 40 (2015):61-69,
https://doi.org/10.1016/j.jfca.2014.11.008 . .

TY  - JOUR
AU  - Ranić, Marija
AU  - Milutinović, Milica
AU  - Konić-Ristić, Aleksanda
AU  - Dimitrijević-Branković, Suzana
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3103
PB  - Karger, Basel
T2  - Annals of Nutrition and Metabolism
T1  - Optimization of microwave-assisted extraction of natural antioxidants from spent black coffee grounds by response surface methodology
EP  - 547
SP  - 547
VL  - 67
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3103
ER  - 

@article{
author = "Ranić, Marija and Milutinović, Milica and Konić-Ristić, Aleksanda and Dimitrijević-Branković, Suzana",
year = "2015",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "Optimization of microwave-assisted extraction of natural antioxidants from spent black coffee grounds by response surface methodology",
pages = "547-547",
volume = "67",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3103"
}

Ranić, M., Milutinović, M., Konić-Ristić, A.,& Dimitrijević-Branković, S.. (2015). Optimization of microwave-assisted extraction of natural antioxidants from spent black coffee grounds by response surface methodology. in Annals of Nutrition and Metabolism
Karger, Basel., 67, 547-547.
https://hdl.handle.net/21.15107/rcub_technorep_3103

Ranić M, Milutinović M, Konić-Ristić A, Dimitrijević-Branković S. Optimization of microwave-assisted extraction of natural antioxidants from spent black coffee grounds by response surface methodology. in Annals of Nutrition and Metabolism. 2015;67:547-547.
https://hdl.handle.net/21.15107/rcub_technorep_3103 .

Ranić, Marija, Milutinović, Milica, Konić-Ristić, Aleksanda, Dimitrijević-Branković, Suzana, "Optimization of microwave-assisted extraction of natural antioxidants from spent black coffee grounds by response surface methodology" in Annals of Nutrition and Metabolism, 67 (2015):547-547,
https://hdl.handle.net/21.15107/rcub_technorep_3103 .