2012
DOI: 10.1021/jf303372a
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Characterization and Modeling of the Interactions between Coffee Storage Proteins and Phenolic Compounds

Abstract: This study addresses the interactions of coffee storage proteins with coffee-specific phenolic compounds. Protein profiles of Coffea arabica and Coffea canephora (var. robusta) were compared. Major phenolic compounds were extracted and analyzed with appropriate methods. The polyphenol-protein interactions during protein extraction have been addressed by different analytical setups [reversed-phase high-performance liquid chromatography (RP-HPLC), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PA… Show more

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Cited by 47 publications
(58 citation statements)
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“…While, this shoulder is not found in unmodified WP. These results are in agreement with those of Ali et al (2012), Liu et al (2015) and Karefyllakis et al (2018).This observation supports the results of RP-HPLC method. Figure (3) showed also that the absorbance of modified proteins was affected with the type of phenolic acids used, where the WP-RA conjugate showed the highest UV absorbance compared to WP-CA.…”
Section: The Change In Uv -Vis Spectra Of Proteinssupporting
confidence: 92%
See 1 more Smart Citation
“…While, this shoulder is not found in unmodified WP. These results are in agreement with those of Ali et al (2012), Liu et al (2015) and Karefyllakis et al (2018).This observation supports the results of RP-HPLC method. Figure (3) showed also that the absorbance of modified proteins was affected with the type of phenolic acids used, where the WP-RA conjugate showed the highest UV absorbance compared to WP-CA.…”
Section: The Change In Uv -Vis Spectra Of Proteinssupporting
confidence: 92%
“…In parallel to the change in tryptophan fluorescence and RP-HPLC data, the covalently modified WP with CA and RA can be also studied by the change in UV-vis spectra of them compared to unmodified one (Ali et al 2012, Liu et al 2015, Karefyllakis et al 2018. Therefore, the absorbance of free CA and RA and WP, WP-CA and WP-RA conjugates were recorded at the range of wavelength between 190 to 600 nm and the results are presented in the Figure (3).…”
Section: The Change In Uv -Vis Spectra Of Proteinsmentioning
confidence: 99%
“…Both are relatively complex compounds revealing the loss of antioxidant activity during development [ 23 ]. Furthermore, a high shift in some compounds was seen particularly in the last stages TC and OC, where catechin and neochlorogenic acid contents were enhanced while chlorogenic acid, known for its high antioxidant activity, was reduced [ 24 ]. Peonidin-3-glycoside was present in all developmental stages from SG to OC, representing the pinkish color of cherry flowers.…”
Section: Resultsmentioning
confidence: 99%
“…Faba bean protein was extracted using 0.04% ascorbic acid solvent as described by Ali et al (2012). Two grams of frozen FB flour were placed in 50 ml centrifuge tube.…”
Section: Extraction Of Faba Bean Proteinmentioning
confidence: 99%