Potential antioxidant of brazilian coffee from the region of Cerrado

Cruz, Richtier Gonçalves da; Vieira, Thaís Maria Ferreira de Souza; Lira, Simone Possedente de

doi:10.1590/1678-457x.08017

Cited by 12 publications

(7 citation statements)

References 38 publications

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“…The results converted to Trolox equivalents are more reliable and suitable for comparison. The results expressed in this way are even higher than some data available in the literature (da Cruz et al, 2018;Stalmach et al, 2006). No significant differences were found for the Robusta variety of coffee we examined.…”

Section: Total Phenolic Content and Antioxidant Capacitycontrasting

confidence: 61%

Caffeine content and antioxidant activity of various brews of specialty grade coffee

Miłek

Młodecki

Dżugan

2021

Acta Sci Pol Technol Aliment

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Background. The aim of the study was to evaluate the caffeine level and antioxidant activity of brews of specialty grade coffee compared to popular coffee brands. Materials and methods. Ten types of coffee were used, including 7 specialty Arabica, 1 Robusta and 2 popular cheap coffee brands. For caffeine determination, HPLC analysis and the spectrophotometric method were used as reference. The total polyphenol content and antioxidant capacity (DPPH and FRAP methods) were evaluated. For two selected high-quality coffees, the influence of the brewing method on the antioxidant activity and caffeine content in the brews was assayed. Results. Regarding the caffeine content, differences between specialty coffee brews and popular products were not found, and an average level amounted to 56 and 40 mg/ml, respectively. In contrast, the antioxidant capacity of specialty coffee brews was significantly higher than for popular ones, independently of the test used. The highest scavenging ability and total phenolic content was found for S3 specialty coffee (46.15% of DPPH inhibition and 58.7 mg GAE/ml, respectively), whereas the lowest was found for popular coffee (about 35% of DPPH inhibition and about 41 mg/GAE/ml). For two selected high-quality coffees, the influence of the brewing method on the antioxidant activity and caffeine content in the brews was tested. It was found that the use of a dripper (overflow brewing method) provides the brew with the best antioxidant properties but with moderate caffeine levels. Conclusion.It was found that 'specialty' quality coffees do not differ from popular brands in terms of caffeine content, but significantly outweigh them in terms of antioxidant activity. This property can be beneficial in the case of a high consumption of coffee, due to antiradical protective effects without the risk of caffeine overdose.

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Section: Total Phenolic Content and Antioxidant Capacitycontrasting

confidence: 61%

Caffeine content and antioxidant activity of various brews of specialty grade coffee

Miłek

Młodecki

Dżugan

2021

Acta Sci Pol Technol Aliment

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“…According to Cruz et al . [ 52 ], variations in the biological activity of coffee may be related to differences in its chemical composition.…”

Section: Discussionmentioning

confidence: 99%

Effect of a freeze-dried coffee solution in a high-fat diet-induced obesity model in rats: Impact on inflammatory response, lipid profile, and gut microbiota

et al. 2022

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Coffee beans contain high polyphenol content, which have the potential to modulate the intestinal microbiota, and possibly attenuate weight gain and the associated dyslipidemia. This study investigated the effect of freeze-dried coffee solution (FCS) consumption on physiological parameters, lipid profile, and microbiota of Wistar rats fed a high-fat diet (HF) or control diet (CT). FCS combined with a high-fat diet increased the fecal and cecal Bifidobacterium spp. population and decreased the cecal Escherichia coli population and intestinal Il1b mRNA level. Regardless of the diet type, FCS increased the serum high-density lipoprotein cholesterol (HDL-C); however, it did not affect body weight, food intake, low-density lipoprotein, triglycerides, fecal bile acids, and intestinal Il6 mRNA levels. The high-fat diet increased weight gain, hepatic cholesterol and triglycerides, fecal bile acids, and the fecal and cecal Lactobacillus spp. population, and reduced food intake, the fecal E. coli population, and intestinal Il6 mRNA level. The results suggest that FCS consumption exhibits positive health effects in rats fed a high-fat diet by increasing Bifidobacterium spp. population and HDL-C reverse cholesterol transport, and by reducing Il1b mRNA level. However, FCS administration at a dose of 0.39 g/100 g diet over an eight-week period was not effective in controlling food intake, and consequently, preventing weight gain in rats of high-fat diet-induced obesity model.

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“…Several studies have been conducted to determine the best conditions (Boeira et al, 2018;Souza et al, 2009) and methods of extraction (Codevilla et al, 2018;Cruz et al, 2017;Santos et al, 2016) to obtain bioactive constituents, antioxidants and antimicrobials from different raw materials.…”

Section: Aqueous Extraction Of Coffee Husk: Preliminary Testsmentioning

confidence: 99%

Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: chemical evaluation and beverage development

et al. 2019

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This study aimed to evaluate the efficiency of aqueous extraction to obtain bioactive phytochemicals from grains and residual husk of organic Arabic coffee, as well as to develop a beverage with high antioxidant capacity and assess its sensorial acceptability. Aqueous extracts were obtained from dried and crushed coffee beans and husk. Various extraction methods were used to select the one capable of extracting the most amount of total phenolic constituents. The decoction without mechanical agitation was highlighted as the best method, from which the chemical characterization, antioxidant capacity and the presence of antinutrients were investigated. Three beverage formulations were prepared with coffee husk extract and added in different proportions to concentrated pineapple juice. The beverages were analyzed for antioxidant capacity, microbiological properties and sensorial acceptance. No hemagglutinins and low oxalate content were found in the samples. The antioxidant capacity of the aqueous husk extract was higher than that of the grains. The beverage made with the addition of concentrated pineapple juice was sensorially preferred by the tasters. On addition, it contributed to raise the antioxidant capacity of the beverage. Ot was concluded that the aqueous extract of coffee husk appears as a new alternative for the beverage industry.

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Potential antioxidant of brazilian coffee from the region of Cerrado

Cited by 12 publications

References 38 publications

Caffeine content and antioxidant activity of various brews of specialty grade coffee

Caffeine content and antioxidant activity of various brews of specialty grade coffee

Effect of a freeze-dried coffee solution in a high-fat diet-induced obesity model in rats: Impact on inflammatory response, lipid profile, and gut microbiota

Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: chemical evaluation and beverage development

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