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Analysis of institutional authors

Martinez-Saez, NuriaAuthor

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May 5, 2022
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In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) grounds

Publicated to: Food Chemistry. 261 253-259 - 2018-09-30 261(), DOI: 10.1016/j.foodchem.2018.04.064

Authors: Vazquez-Sanchez, Kenia; Martinez-Saez, Nuria; Rebollo-Hernanz, Miguel; Dolores del Castillo, Maria; Gaytan-Martinez, Marcela; Campos-Vega, Rocio

Affiliations

Univ Autonoma Madrid, CSIC, CIAL, Inst Food Sci Res,Food Biosci Grp, Nicolas Cabrera 9,Campus Cantoblanco, E-28049 Madrid, Spain - Author
Univ Autonoma Queretaro, Fac Quim, Programa Alimentos Ctr Republ PROPAC, Queretaro 76010, Qro, Mexico - Author

Abstract

Antioxidant dietary fiber extracted from spent coffee grounds (FSCG) was evaluated as a potential functional food ingredient when incorporated in a food model (biscuits), and digested in vitro under simulated human gastrointestinal conditions. FSCG added to biscuits increased its total dietary fiber, antioxidant capacity after in vitro digestion, bioaccessibility of phenolic compounds (gallic acid and catechin) and amino acids. Furthermore, advanced glycation end products (AGEs), involved in chronic diseases, decreased up to 6-folds in the biscuits containing FSCG when compared with the traditional biscuit. The digestible fraction of biscuits containing the highest amount of FSCG (5 g) displayed the higher inhibiting alpha-glucosidase activity, correlating with the bioaccessibility of ascorbic acid and catechin. Our study seems to indicate that anti-diabetic compounds may be released in the small intestine during FSCG digestion, where biscuits containing FSCG may be able to beneficially regulate sugar metabolism thereby helping in producing foods friendly for diabetes.

Keywords

advanced glycation end productsantioxidant dietary fiberascorbic acid (pubchem cid: 54670067).caffeic acid (pubchem cid: 689043)catechin (pubchem cid: 9064)chlorogenic acid (pubchem cid: 1794427)diabetesgallic acid (pubchem cid: 370)healthmaillard productsp-coumaric (pubchem cid: 637542)rutin (pubchem cid: 5280805)spent coffee grounds?-glucosidaseAdvanced glycation end productsAlpha-glucosidaseAntioxidant dietary fiberAntioxidantsAscorbic acidAscorbic acid (pubchem cid: 54670067).Caffeic acid (pubchem cid: 689043)Catechin (pubchem cid: 9064)Chlorogenic acid (pubchem cid: 1794427)CoffeaCoffeeDiabetesDiabetes-mellitusDietary fiberDigestionGallic acidGallic acid (pubchem cid: 370)HealthHumansIngredientMaillard productsMaillard reactionP-coumaric (pubchem cid: 637542)Phenolic-compoundsPhenolsPlant extractsRutin (pubchem cid: 5280805)SeedsSpent coffee groundsWaste productsΑ-glucosidase

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Food Chemistry due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2018, it was in position 7/135, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology. Notably, the journal is positioned above the 90th percentile.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 1.94. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 13, 2025)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Weighted Average of Normalized Impact by the Scopus agency: 2.27 (source consulted: FECYT Mar 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-12-05, the following number of citations:

  • WoS: 58
  • Scopus: 68
  • Europe PMC: 12

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-12-05:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 176.
  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 175 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 2.
  • The number of mentions on the social network X (formerly Twitter): 2 (Altmetric).

Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Mexico.

Awards linked to the item

This study was supported by the National Council of Science and Technology (CONACYT) Project No. 242282 and the AGL2014-57239-R, MINECO, Madrid, Spain project. The authors express their thanks to the Research Institute of Food Science, Madrid (Spain).