The level variation of Nε-(carboxymethyl)lysine is correlated with chlorogenic acids in Arabica L. Coffee beans under different process conditions.

Nε-(carboxymethyl) lysine (CML) is universally used as a marker of the occurrence of advanced glycation end products (AGEs) in foods. This study investigated the level changes of CML, chlorogenic acids (CQAs), lysine (Lys), fat and pH in coffee during roasting. The CML level went up slowly in the first 10 mins, then declined sharply during the next 2 mins, and kept increasing constantly in the following baking time, while the lowest CML level was obtained by roasting at 235 °C for 12 mins. The three CQAs isomers had different efficacy in affecting the levels of CML and other factors, indicating the CQAs isomers may play an important role in influencing the CML level. So it might be possible to regulate the formation of CML and gain better coffee quality via adjusting the levels of CQAs in baking process. This study provided important enlightenment on CML control during coffee baking.

Novel 9, 10-dihydrophenanthrene derivatives from Eria bambusifolia with cytotoxicity aganist human cancer cells in vitro.

The present study was designed to identify bioactive compounds similar to those isolated from Dendrobium genus from its relative specie Eria bambusifolia. Compounds 1-10 were isolated and purified using silica gel, MCI CHP-20 gel, Sephadex LH-20, and Lichroprep RP-18 chromatography methods. Their structures were elucidated by means of extensive spectroscopic analyses. The cytotoxicity of these compounds against five human cancer cell lines was tested. Erathrins A and B (1 and 2) were new compounds, and compound 1 represented a novel carbon framework having a phenanthrene-phenylpropane unit with a dioxane moiety. Moreover, compound 1 showed selective cytotoxic activity against HL-60 cells (IC50 = 14.50 µmol·L(-1)). These results provided a basis for future development of these agents as anticancer lead compounds.