Chlorogenic acids composition and the impact of in vitro gastrointestinal digestion on espresso coffee from single-dose capsule

Vilas-Boas, Ana A.; Oliveira, Ana; Santos, Diva; Rodrigues, Cláudia Cristiane Filgueira Martins; Figueira, Cláudia A.; Gomes, Ana; Pintado, Manuela

doi:10.1016/j.foodres.2020.109223

Cited by 31 publications

(37 citation statements)

References 53 publications

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“…× 250 mm; Agilent, Santa Clara, CA, USA). The mobile phases and the gradient program used were prepared according to Vilas-Boas et al [ 21 ] with some modifications. The mobile phase was composed of solvent A: water/acetonitrile/TFA (94.9/5/0.1) and solvent B: acetonitrile/TFA (99.9/0.1) with the elution gradient: 0–1 min 0% B; 1–30 min 21% B; 30–42 min 27% B; 45–55 min 58% B; 55–60 min 0% B and kept another 1 min a 0% B.…”

Section: Methodsmentioning

confidence: 99%

Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

et al. 2020

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Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.gNES−1 and 104.07 ± 16.38 mg GAE.gNES−1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.gNES−1) and antioxidant activity (IC50 = 45.59 ± 1.34 mg mL−1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents.

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Section: Methodsmentioning

confidence: 99%

Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

et al. 2020

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“…In vitro digestion protocols represent an useful alternative to in vivo assays in order to evaluate the bioaccessibility and structural changes of macronutrients in foodstuffs [18]. Nevertheless, the bioaccessibility and antioxidant capacity of the polyphenolic fraction contained in different coffee brews have been barely investigated after simulated gastrointestinal digestion, and limited data are currently available about the metabolic fate of coffee bioactive compounds in the large intestine [19][20][21]. However, the evaluation of the polyphenols' bioaccessibility during the digestion process seems to be crucial to understand the potential beneficial effects on human health.…”

Section: Introductionmentioning

confidence: 99%

Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS

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Izzo

Narváez

et al. 2021

Foods

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Coffee represents one of the most traditionally consumed beverages worldwide, containing a broad range of human health–related compounds. According to previous studies, regular coffee consumption may display protective effects against colorectal cancer and other chronic diseases. The main goal of this research was to evaluate the bioaccessibility of phenolic content and variation in antioxidant capacity of three different types of coffee brews after simulated gastrointestinal digestion. This would allow to elucidate how antioxidant compounds present in coffee may exert their effect on the human body, especially in the colonic stage. Moreover, the content of bioactive compounds namely chlorogenic acids (CGAs, n = 11) and caffeine was also assessed throughout ultra-high-performance liquid chromatography followed by high-resolution Orbitrap mass spectrometry (UHPLC-Q-Orbitrap HRMS). The three main isomers of caffeoylquinic acid constituted the highest fraction of CGAs present in the samples, accounting for 66.0% to 70.9% of total CGAs. The bioaccessibility of coffee polyphenols significantly increased in digested samples from 45.9% to 62.9% at the end of the colonic passage, compared to the non-digested samples. These results point to the colonic stage as the major biological site of action of the active antioxidant coffee compounds.

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“…This could be due to the DPPH method being more efficient to measure less polar compounds, since these radicals only are dissolved in an organic solvent (in this work was used methanol) and therefore evaluates hydrophobic systems [52]. Instead observed in other two methods, in the DDPH method, MAE extract achieved higher values than the CET extract, and this could be explained by ORAC and ABTS radicals reacting energetically with hydrogendonors, although DPPH is more selective in the reaction with hydrogen-donors than ABTS, which can interact greatly with some of the phenolic compounds recovered in greater quantity (CGAs, procyanidins and quercetin-3-rutinoside) that apparently possess a greater antioxidant capacity with this method [53].…”

Section: Antioxidant Activitymentioning

confidence: 64%

Impact of Extraction Process in Non-Compliant ‘Bravo de Esmolfe’ Apples towards the Development of Natural Antioxidant Extracts

et al. 2021

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The ‘Bravo de Esmolfe’ apple (BE) is rich in antioxidants and represents one of the most important traditional cultivars in Portugal. A large amount of non-compliant BE, with no market value, it is generated every year. Thus, an effort to find value-added solutions is of utmost importance. For the first time, green extraction (microwave-assisted-extraction (MAE) and ultrasound-assisted-extraction (UAE)) were compared against conventional extraction (with (CET) and without temperature (CE)) to select the most efficient process to produce a natural antioxidant extract from non-compliant BE. The results showed that MAE and CET are good methodologies for developing a BE antioxidant extract. However, MAE is more sustainable than CET, requiring less time to reach high temperatures. The MAE-extract showed great antioxidant activity (14.80 ± 0.70 mg TE/g DE by ORAC, 3.92 ± 0.25 mg AAE/g DE by ABTS, and 5.11 ± 0.13 mg TE/g DE by DPPH). This extract revealed high amount of chlorogenic acid (0.48 ± 0.07 mg/g DE), (-)-epicatechin (0.30 ± 0.02 mg/g DE) and phloridzin (0.13 ± 0.01 mg/g DE). This study shows that non-compliant BE is a useful source of antioxidants, being a sustainable way for the recovery of value-added compounds from the rejected fruit in line with sustainable and circular bioeconomy principles.

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Chlorogenic acids composition and the impact of in vitro gastrointestinal digestion on espresso coffee from single-dose capsule

Cited by 31 publications

References 53 publications

Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS

Impact of Extraction Process in Non-Compliant ‘Bravo de Esmolfe’ Apples towards the Development of Natural Antioxidant Extracts

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