Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities

Liang, Ningjian; Xue, Wei; Kennepohl, Pierre; Kitts, David D.

doi:10.1016/j.foodchem.2016.06.041

Cited by 84 publications

(77 citation statements)

References 35 publications

(35 reference statements)

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“…The higher activity to decrease ROS generation showed DiRCE. The results confirmed the observations made by Liang et al, who suggested on the basis of PCA analysis that dichlorogenic acids exhibit high potential to scavenge intracellular ROS [36].…”

Section: Effect Of Coffee Extracts On Viability and Level Of Intracelsupporting

confidence: 91%

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

Budryn

Zakłos‐Szyda

Zaczyńska

et al. 2017

Eur Food Res Technol

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Section: Effect Of Coffee Extracts On Viability and Level Of Intracelsupporting

confidence: 91%

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

Budryn

Zakłos‐Szyda

Zaczyńska

et al. 2017

Eur Food Res Technol

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“…Tabel 5 menunjukkan nilai konstanta laju reaksi (k) asam korogenat lebih besar dibandingkan nilai k kafein pada ketiga suhu yang diuji, walaupun energi aktivasi asam klorogenat sedikit lebih rendah dibandingkan kafein.. Hasil yang sama didapatkan oleh (JeszkaSkowron, Sentkowska, Pyrzyńska, & De Peña, 2016), pengukusan biji kopi Robusta Indonesia dengan air panas 94 °C mendapatkan penurunan asam klorogenat yang signifikan. Selanjutnya (Liang, Xue, Kennepohl, & Kitts, 2016), menyatakan bahwa asam klorogenat dan isomernya mudah terurai menjadi senyawa radikal bebas lain bila diolah dengan suhu tinggi termasuk penyangraian.…”

Section: Kandungan Asam Klorogenat Biji Kopi Hasil Pengukusanunclassified

Kinetika Reaksi Penurunan Kafein dan Asam Klorogenat Biji Kopi Robusta melalui Pengukusan Sistem Tertutup

et al. 2018

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ABSTRAKPenelitian ini bertujuan untuk mengkaji hubungan antara suhu dan lama pengukusan terhadap penurunan kandungan kafein dan asam klorogenat serta menentukan energi aktivasi (Ea) dengan pendekatan persamaan Arrhenius. Biji kopi Robusta masing-masing seberat 750 g dikukus dalam autoklaf (sistem tertutup) pada suhu 100, 110, dan 120 °C masing-masing selama 1, 2, 3, 4, 5, 6, dan 7 jam. Penelitian dilakukan dengan 3 kali ulangan. Analisis kafein dan asam klorogenat dilakukan menggunakan HPLC. Pengukusan biji kopi pada suhu 100, 110, dan 120 °C, menghasilkan penurunan kandungan kafein dan asam klorogenat tertinggi pada pengukusan selama 7 jam. Penurunan kandungan kafein selama 7 jam pada suhu pengukusan 100, 110, dan 120 °C berturut-turut 13%, 18%, dan 25%. Kandungan asam klorogenat mengalami penurunan 37%, 50%, dan 59% berturut-turut pada suhu 100, 110, dan 120 °C. Pada semua suhu yang diuji, penurunan kafein dan asam klorogenat mengikuti reaksi orde satu. Penurunan kafein mengikuti persamaan y = -0,019x + 0,862, y = -0,023x + 0,820, dan y = -0,033x + 0,759, sedangkan untuk asam klorogenat mengikuti persamaan y = -0,071x + 1,421, y = -0,089x + 1,271, dan y = -0,120x + 1,201. Besarnya energi aktivasi penurunan kafein dan asam klorogenat berturut turut adalah 33.543,66 kJ/molK dan 31.934,91 kJ/Mok. Kata kunci: Energi aktivasi; kafein; asam klorogenat ABSTRACTThis study was aimed to examine the correlation between temperature and duration of steaming on caffeine and chlorogenic acid reduction as well as to determine energy activation (Ea) according to Arrhenius equation. About 750 g of Robusta coffee was steamed by autoclaving at 100, 110, 120 °C for 1, 2, 3, 4, 5, 6 and 7 hours. The study was conducted in 3 replications. Analyses of caffeine and chlorogenic acid were performed using HPLC. Steaming coffee beans at 100, 110 and 120 °C resulted in the highest decrease of caffeine and chlorogenic acids content for 7 hours by 13%, 18% and 25% for caffeine; and by 37%, 50% and 59% for chlorogenic acids. At all temperatures investigated, decaffeination and chlorogenic acid reduction followed first order reaction. The decaffeination equation at 100 °C, 110 °C and 120 °C followed equation of y = -0.019x + 0.862, y = -0.023x + 0.820, and y = -0.033x + 0.759, respectively. Meanwhile, the chlorogenic acid reduction at 100 °C, 110 °C, and 120 °C followed equation of y = -0.071x + 1.421, y = -0.089x + 1.271, and y = -0.120x + 1.201. Activation energies of decaffeination and chlorogenic acid reduction were 33,543.66 kJ/mol K and 31,934.91 kJ/mol K, respectively. Keywords: Activation energy; caffeine; chlorogenic acids PENDAHULUAN Kopi merupakan salah satu minuman yang paling banyak dikonsumsi di seluruh dunia (Lara, 2010), termasuk juga di Indonesia. Minuman kopi disukai konsumen bukan sebagai sumber nutrisi melainkan sebagai minuman penyegar karena memiliki cita rasa dan aroma yang khas.Cita rasa ini disebabkan

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“…The assays of offline DPPH radical scavenging activity were performed according to previously reported protocols [17]. Ascorbic acid (VC) was used as positive control.…”

Section: Dpph Radical Scavenging Activity Assaysmentioning

confidence: 99%

Antioxidants from Pedicularis longiflora var. tubiformis (Klotzsch) P. C. Tsoong

Lan¹,

Chi²,

Zhou³

et al. 2018

Rec.Nat.Prod.

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An efficient method for the screening and isolation of potent antioxidants from a tibetan medicinal plant by employing online HPLC-DPPH assay combined HSCCC has been successfully established. Six major constituents: boschnaloside (1), alyssonoside (2), leucosceptoside A (3), isoverbascoside (4), leucosceptoside B (5) and verbascoside (6) were isolated and purified from the water extract by HSCCC using ethyl acetate-nbutanol-water as two-phase solvent system. The results indicated that the combination of the online HPLC-DPPH assay with HSCCC could be suitable for the screening and separation of antioxidant compounds from extract of this plant or other medicine plants.

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Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities

Cited by 84 publications

References 35 publications

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

Kinetika Reaksi Penurunan Kafein dan Asam Klorogenat Biji Kopi Robusta melalui Pengukusan Sistem Tertutup

Antioxidants from Pedicularis longiflora var. tubiformis (Klotzsch) P. C. Tsoong

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