The phytochemical compositions of green coffee beans (GB), roasted coffee (RC), and the solid residue known as spent coffee grounds (SCG) have been associated with beneficial physiological effects. The objective of this study was to analyze the total phenolic compounds, antiradical scavenging ability, antibacterial activity, and antiproliferative activity on cancer cells of aqueous and ethanolic extracts of GB, RC, and SCG samples. The total phenolic content was quantified by Folin–Ciocalteu assay, while the antiradical activity was evaluated by ABTS^●+ and DPPH radical assays, antibacterial activity was determined using the microtiter broth dilution method, and antiproliferative activity was evaluated by MTT assay in lung carcinoma cells (A549) and cervical cancer cells (C33A); furthermore, apoptosis and cell cycle arrest were evaluated by flow cytometry. Ethanolic extracts of RC and SCG showed the highest content of total phenols. The SCG ethanolic extract exhibited the lowest inhibitory capacity 50 (IC₅₀) values for free radicals. The SCG extracts also had the lowest MIC values in bacteria. In antiproliferative assays, SCG extracts exhibited a significant decrease in viability in both cell lines, as well as increased apoptotic cells and promoted cell cycle arrest. The higher content of total phenols and antiradical activity of SCG ethanolic extracts was related to their antiproliferative activity in cancer cells, as well as their antibacterial activity against clinical isolates; therefore, the utilization of SCG adds value to an abundant and inexpensive residue.

Starch was extracted from the seeds of parota tree (Enterolobium cyclocarpum), partially characterized and compared with native corn starch. The starch yield obtained from decorticated seed was 750 g/kg, a medium purity (852 g/kg), a high content of proteins (35 g/kg), and amylopectin predominance (734 g/kg). The parota starch granules showed a round-oval form with an average size of 25 μm, less solubility and swelling factor than corn starch. The pasting properties of the starch suggest that the corn starch showed better characteristics in viscosity than the parota starch. The thermal parameters suggest the presence of crystalline zones in parota starch. The parota starch could be used to increase the solid content and viscosity in food systems, which is being cooked at high temperature. El almidón de semillas de arboles de parota (Enterolobium cyclocarpum) fue extraído, caracterizado parcialmente y comparado con almidón nativo de maíz. Se obtuvo un rendimiento de almidón de las semillas de parota sin testa de 750 g/kg, una pureza media (852 g/kg), un alto contenido de proteínas (35 g/kg) y una predominancia de amilopectina (734 g/kg). Los gránulos del almidón de parota mostraron una forma redonda-oval y un tamaño promedio de 25 μm y, mostraron menor grado de hinchamiento y solubilidad que el almidón de maíz. Las propiedades de formación de pasta sugieren que el almidón de maíz posee mejores propiedades como agente espesante que el almidón de parota. Los parámetros térmicos del almidón de parota sugieren una mayor cantidad de dobles hélices. Se concluye que el almidón de parota puede ser utilizado para incrementar el contenido de sólidos y la viscosidad en sistemas alimentarios procesados mediante tratamiento térmico.

This work aimed to evaluate the physical, chemical and antioxidant properties of Ceiba aesculifolia subsp. parvifolia (CAP) tuber and determinate rheological, thermal, physicochemical and morphological properties of the starch extracted. The CAP tuber weight was 3.66 kg; the edible yield was 82.20%. The tuber presented a high hardness value (249 N). The content of carbohydrates (68.27%), crude fiber (15.61%) and ash (9.27%) from the isolated starch, reported in dry weight, were high. Phenolic compounds and flavonoid content of CAP tuber peel were almost 3-fold higher concerning the pulp. CAP tuber starch exhibited a pseudoplastic behavior and low viscosity at concentrations of 5–15%. Purity percentage and color parameters describe the isolated starch as high purity. Thermal characteristics indicated a higher degree of intermolecular association within the granule. Pasting properties describes starch with greater resistance to heat and shear. CAP tuber starch has X-ray diffraction patterns type A. The starch granules were observed as oval and diameters ranging from 5 to 30 µm. CAP tuber could be a good source of fiber and minerals, while its peel could be used for extracting bioactive compounds. Additionally, the starch separated from this tuber could be employed as a thickening agent in food systems requiring a low viscosity and subjected to high temperatures.

Fruits from 86 ecotypes of Mexican plum were harvested from the states of Guerrero and Morelos during the dry season. Of these, 22 were wild ecotypes and 64 were cultivated varieties. Among the variables measured, those with the highest variation coefficients were color, flavor, and mass (> 45%), highlighting the presence of considerable intra-species variability. Cluster analysis separated the 86 accessions into 5 groups, mainly on the basis of color, flavor, length, and mass. Members from the first three groups had red (Group I), yellow (Group II), or purple (Group III) epicarps and higher values of mass (12.2-16 g), length (29.6-33.9 mm), pulp yield (68.8-71.9% ), TSS (11.16-11.52 °Brix) and flavor index (14.5-18.3), making them suitable for horticultural use and fresh consumption. The wild ecotypes clustered in the remaining two groups and consisted of small (23.2-27.7 mm, 5.5-8.2 g) red drupes of differing hues. The cherry-red color of the fruits from Group IV suggests possible antioxidant properties due to the presence of polyphenolic pigments which could be of interest to the pharmaceutical and cosmetic industries. Finally, fruits from Group V, being the most acidic (pH 2.7, 2.1% acidity), might be better suited for the preparation of pickled products and sauces.

The fruit of Spondias purpurea L. is well accepted from different regions of Latin America. In many cases, however, their postharvest quality and physiological behavior have not been adequately studied. These aspects were therefore examined in five commercially grown ecotypes from Mexico. To this end, samples of green-, half ripe-, and ripe-harvested fruit were stored at 25 °C (60 % RH) for 5 d – with several indicators of quality and postharvest behavior periodically assessed. Four out of the five ecotypes examined produced drupes that were large (> 15 g in ‘Costeña’, ‘Amarilla’, ‘Morada’, and ‘Costilluda’). On the other hand, large differences in weight loss (5–21 %) and in the total soluble solids of ripe fruit (9–17 %) were apparent, as was a 9.3 % increase in the weight of drupes when they transitioned from the green to the half ripe stage on trees, suggesting that harvesting should take place during this period. Increments in the production of CO₂ and ethylene were both associated with a shortening of postharvest life. Based strictly on firmness, the ecotypes most likely to resist postharvest handling were ‘Morada’ and ‘Conservera’. Best global quality on the other hand, belonged to ‘Amarilla’ and ‘Costeña’