Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples

Neto, Jerônimo Raimundo de Oliveira; Rezende, Stefani Garcia; Reis, Carolina de Fátima; Benjamin, Stephen Rathinaraj; Rocha, Matheus Lavorenti; Gil, Eric de Souza

doi:10.1016/j.foodchem.2015.05.104

Cited by 87 publications

(42 citation statements)

References 28 publications

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“…These results are similar to the results obtained by Fujioka and Shibamoto (2008), who studied the content of CGA in various commercial coffee brews and detected CGA isomers in the same decreasing order (5-CQA > 4-CQA > 3-CQA). Also Oliveira-Neto et al (2016) studied the main phenolic compounds in selected coffee samples: soluble granules, power for infusion, capsules for espresso which were subclassified into 'lungo' or 'lunghi' (L), regular (R), and decaffeinated (d). The highest content of CGA was identified in capsules for espresso (89.03 ± 0.85 mg/g).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of interactions between coffee and cardamom, their type, and strength in relation to interactions in a model system

Durak

Gawlik‐Dziki

Kowalska

2016

CyTA - Journal of Food

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This paper presents a study on determination of antiradical potential, ferric-reducing antioxidant power (FRAP), chelating power (CHEL), OH• scavenging capacity (OH), superoxide dismutase-like activity, lipoxygenase (LOXi), and xanthine oxidase (XOi) inhibitory potential and also interactions between the phytochemicals from coffee and cardamom based on their bioaccessibility in vitro. Evaluation of interactions between coffee and cardamom in a model system showed that phenolic compounds may be responsible for the analyzed activity of the tested extracts. It was observed for FRAP, CHEL, and XOi that raw and digested extracts showed the same interactions as chemical standards. However, the LOX inhibitors present in raw extracts acted synergistically like chemical standards, but due to the changes during the simulated digestion process the kind of interaction between active compounds changed. Correlation between tested extracts and model system, despite the high bioaccessibility of the compounds with this capacity, was not only found for OH• radical neutralization.Evaluación de las interacciones entre el café y el cardamomo, su tipología y resistencia en relación a las interacciones en un sistema modelo RESUMEN Este trabajo presenta un estudio acerca de la determinación del potencial antiradical (ABTS), el potencial reductor férrico antioxidante (FRAP), el poder quelante (CHEL), la capacidad de barrido de OH• (OH), la actividad de SOD, la lipoxigenasa (LOXi) y el poder inhibidor de xantina oxidasa (XOi), además de las interacciones entre los fitoquímicos del café y el cardamomo en base a su bioaccesibilidad in vitro. La evaluación de las interacciones entre el café y el cardamomo en un sistema modelo mostró que los compuestos fenólicos podrían ser responsables de la actividad analizada en los extractos examinados. Se observó en FRAP, CHEL y XOi que los extractos crudos y digeridos mostraron las mismas interacciones que los estándares químicos. Sin embargo, los inhibidores de LOX presentes en los extractos crudos actuaron sinérgicamente como estándares químicos, aunque debido a cambios durante el proceso digestivo simulado, el tipo de interacción entre los compuestos activos cambió. La correlación entre los extractos examinados y el sistema modelo, a pesar de la alta bioaccesibilidad de los compuestos con esta capacidad, no se encontró únicamente en la neutralización de radicales •OH. ARTICLE HISTORY

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Section: Resultsmentioning

confidence: 99%

Evaluation of interactions between coffee and cardamom, their type, and strength in relation to interactions in a model system

Durak

Gawlik‐Dziki

Kowalska

2016

CyTA - Journal of Food

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“…However, coffee contains significant amounts of phenolic compounds such as chlorogenic and hydroxycinnamic acids and antioxidants including caffeine, melanoidins, and other Maillard reaction products and volatile compounds [3][4][5]. Levels of chlorogenic and hydroxycinnamic acids are also determined on the final aroma and taste of the roasted coffee [6,7]. Richelle et al [8] demonstrated that a cup of Robusta and Arabica coffee had two times more antioxidant activity than a cup of green and black tea.…”

Section: Introductionmentioning

confidence: 99%

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Kwak

Jeong

Kim

2018

Journal of Food Quality

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This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly increasing antioxidant activity according to the results of ORAC and SOD-like assay ( < 0.05). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls ( < 0.05). The consumer acceptance for the fermented coffee beans was slightly lower than that of the controls. Fermentation seemed to influence the aroma and flavor of coffee. However, agglomerative hierarchical clustering analysis revealed that approximately 39% of consumers significantly liked one of the fermented coffees (F3) more than the controls ( < 0.05). These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity.

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“…Coffee drink consumption has been associated with several health benefits such as decreased risk of chronic diseases as cancer and diabetes and a reduction of the oxidative damage caused by free radicals (Dlthof et al, 2001;Roginsky & Lissi, 2004;Silva et al, 2007;Stelmach et al, 2015;Dliveira-Neto et al, 2016;Ballesteros et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Potential antioxidant of brazilian coffee from the region of Cerrado

2017

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Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples

Cited by 87 publications

References 28 publications

Evaluation of interactions between coffee and cardamom, their type, and strength in relation to interactions in a model system

Evaluation of interactions between coffee and cardamom, their type, and strength in relation to interactions in a model system

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Potential antioxidant of brazilian coffee from the region of Cerrado

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