Conjugation of Coffee Phenolics With Milk Bioactive Peptides: Characterization of Coffee and Apple Phenolics and Evaluation of Polyphenol Oxidase as a Natural Biocatalyst. (PubMed, Food Sci Nutr) - Oct 3, 2026 - "Phenolic profiling by HPLC-MS analysis showed that chlorogenic acids were the major phenolic compounds in green coffee beans, with 5-CQA being predominant...Further structural investigations are therefore required to establish the nature and specific sites of peptide-phenolic interactions. Moreover, the developed modification system may provide a basis for future studies on the functional and technological properties of the modified peptides."
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Bandar N Hamadneh; Bassem N Samra; Daniel Eutyche Mbadjoun Wapet; Ebtihal Khojah; Entisar D Mustafa; Mahmoud Khalil; Mohamed A Salama; Mohamed Abdin; Mohamed E Alkafafy; Mohamed Metwally Mahmoud; Mostafa Ali; Waleed Z Badawy
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