Analysis of Coffee-Herbal Beverages
For Potential Benefits Against
Dementia Diseases
A thesis submitted in fulfilment of the requirements for the degree of
Master of Science by Research
Tao Yu
Bachelor of Pharmaceutical Science
School of Science,
College of Science Engineering and Health
RMIT University
May 2017
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To my wife Mao YE
For her on-going support and sacrifices,
I dedicate my research to you
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DECLARATION
I certify that except where due acknowledgement has been made, the work is that of the candidate
alone; the work has not been submitted previously, in whole or in part, to qualify for any other
academic award; the content of the thesis is the result of work which has been carried out since the
official commencement date of the approved research program; any editorial work, paid or unpaid,
carried out by a third party is acknowledged and ethics procedures and guidelines have been
followed.
Tao Yu
1st May 2017
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ACKNOWLEDGEMENTS
This thesis represents not only my laboratory work, but also the contributions and efforts of those
who guided and helped me. I would like to take this opportunity to express my gratitude for all their
generous input to make this project a success.
First and foremost, I would like to thank my major supervisor Associate Professor Helmut Hugel, for
his expertise, understanding and patience, especially his vast knowledge on herbal protecting
dementia and for his guidance and assistance in writing report (i.e., milestones review, human study
application and this thesis). I have so enjoyed our conversations; and the door of his office was
always open whenever I had a problem or a question about my project or writing.
Secondly Dr Jeff Hughes my surrogate supervisor without whom I would not have achieved my goals.
I am forever grateful for your support, encouragement, and for providing the many opportunities to
attend various workshops to improve my knowledge and skills.
I am appreciative to Mr Paul Morison, for his technical assistance in supporting our SPME-GC/MS
and HPLC-DAD analysis, and Mr Frank Antolasic for making available your equipment and your
assistance in many ways. I am grateful for your friendship, your ongoing words of encouragement
and support during my whole candidature.
I gratefully acknowledge Professor Ewan Blanch and Dr Saeideh Ostovar for Thioflavin T (ThT)
fluorescence assay assessment. I would like to gratefully acknowledge Dr Neale Jackson, who was a
technical consultant on the human sensory evaluation for coffee herbal functional beverage.
To Ms Ruth Cepriano-Hall and Ms Zahra Homan: not only would I like to acknowledge your technical
skills that made it possible for me to perform laboratory work during my studies. I am appreciative
to Dr Oliver Jones, for your assistance that brought me to the chromatography workshop. To the
chromatography workshop supervisor, Dr Stee Pié, I gateful fo haing an analytical
technical workshop and thanks to your charming personality that daily brightened me up.
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I would like to acknowledge those people within School of Science at RMIT who assisted me with my
project in one way or another (in alphabetical order): Ms Dianne Mileo, Dr James Tardio, Dr Joel Van
Embden, Mr Karl Lang, Associate professor Kay Latham, Ms Nadio Zakhartchouk, Associate professor
Nichola Porter, and Mr Trevor Rook.
To Dr Lisa Dias and Dr Emma Goethals, I am grateful for your assistance at the every stage during my
studies, which allowed me to complete the milestones successfully.
To my Office (3.2.10) os ad these fieds fo Chia, I hae so ejoed ouoffee tie ad
laughs.
I am eternally blessed to have a loving family who has supported me every step of the way during
stud hih I sue at ties as a hallegig task; patiulal the last 100 meters where the
sprint to the finish line has been exhausting. They have brightened up my life with their smiles.
ABSTRACT
The research strategy is focused on the potential prevention and treatment of cognitive
impairment by recommending the consumption of herbal-coffee beverages as early as possible
in life. General methods applicable for the analysis and extraction that are suitable for the
preparation of a range of herbal-coffee beverages have been found. The herb-bioactive
compounds are effectively extracted simply by using a coffee machine or microwave heating.
These herbal-coffee beverages may provide significant neuro-protection against dementia and
Alzheies disease, iludig the deelopet of the fist eaples otaiig gige, liquorice
and ginseng in coffee brews. Caffeine, caffeic acid and Vitamin B1 combined with HEWL to
strongly inhibit ThT fluorescence. A small study of the perception and sensory responses to the
new beverages was undertaken.