COFFEE BIOACTIVE COMPOUNDS: IN VITRO ANTIOXIDANT ACTIVITY OF GREEN AND ROASTED COFFEES BEFORE AND AFTER DECAFFEINATION

被引：22

作者：

Lima, Adriene Ribeiro ^{[1
]}

Fonseca Alvarenga Pereira, Rosemary Gualberto ^{[1
]}

Abrahao, Sheila Andrade ^{[1
]}

da Silveira Duarte, Stella Maris ^{[2
]}

de Araujo Paula, Fernanda Borges ^{[2
]}

机构：

[1] Univ Fed Lavras, Dept Ciencia Alimentos, BR-37200000 Lavras, MG, Brazil

[2] Univ Fed Alfenas, Dept Anal Clin, BR-37130000 Alfenas, MG, Brazil

来源：

QUIMICA NOVA | 2010年 / 33卷 / 01期

关键词：

coffee; decaffeination; antioxidant activity; CHLOROGENIC ACID; CAFFEINE; ARABICA;

D O I：

10.1590/S0100-40422010000100004

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

COFFEE BIOACTIVE COMPOUNDS: IN VITRO ANTIOXIDANT ACTIVITY OF GREEN AND ROASTED COFFEES BEFORE AND AFTER DECAFFEINATION. This study aimed to evaluate the effect of coffee decaffeination with dichloromethane on the in vitro antioxidant activity of this matrix. It were determined the content of total phenolics, chlorogenic acid and caffeine of the coffee samples. The assessment of the antioxidant potential was investigated by DPPH radical scavenging method, reducer power and Fe2+ chelation activity. The process of decaffeination and roasting caused changes in the levels of the compounds investigated. The results show that the decaffeination by the dichloromethane method reduces the in vitro antioxidant potential of coffee.

引用

页码：20 / 24

页数：5

共 50 条

[1] Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats
Lima, Adriene R.
Pereira, Rosemary G. F. A.
Abrahao, Sheila A.
Zangeronimo, Marcio G.
Paula, Fernanda B. A.
Duarte, Stella M. S.
REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY, 2013, 23 (03): : 506 - 512
[2] Determination of bioactive compounds in Brazilian roasted coffees.
Monteiro, MC
Trugo, LC
QUIMICA NOVA, 2005, 28 (04): : 637 - 641
[3] Antioxidant Activity In Green And Roasted Coffee: A Critical Review
Yahayu, Maizatulakmal
Hamid, Zeenat Begam Sawal
El Adawi, Hala
Dailin, Daniel Joe
Abd Malek, Roslinda
Hanapi, Siti Zulaiha
Boumehira, Ali
Ngadiran, Sulaiman
Yusoff, Ida Madiha
Ho, Ting
El Enshasyl, Hesham
BIOSCIENCE RESEARCH, 2020, 17 (03): : 2249 - 2263
[4] LEVELS OF BIOACTIVE COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEES.
Nicolau de Souza, Romilaine Mansano
Baptista Canuto, Gisele Andre
Eloy Dias, Rafael Carlos
Benassi, Marta de Toledo
QUIMICA NOVA, 2010, 33 (04): : 885 - 890
[5] Effect of steam treatment on the profile of bioactive compounds and antioxidant activity of defective roasted coffee (Coffea canephora)
Kalschne, Daneysa Lahis
Viegas, Marcelo Caldeira
De Conti, Antonio Jose
Corso, Marines Paula
Benassi, Marta de Toledo
LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 99 : 364 - 370
[6] In vitro antioxidant and ex vivo protective activities of green and roasted coffee
Daglia, M
Papetti, A
Gregotti, C
Bertè, F
Gazzani, G
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (05) : 1449 - 1454
[7] Green coffee VS dietary supplements: A comparative analysis of bioactive compounds and antioxidant activity
Brzezicha, Justyna
Blazejewicz, Daria
Brzezinska, Joanna
Grembecka, Malgorzata
FOOD AND CHEMICAL TOXICOLOGY, 2021, 155
[8] Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity
Chavez, Davy W. H.
Ascheri, Jose L. R.
Carvalho, Carlos W. P.
Godoy, Ronoel L. O.
Pacheco, Sidney
JOURNAL OF FUNCTIONAL FOODS, 2017, 29 : 93 - 103
[9] In vitro antioxidant activity of coffee compounds and their metabolites
Gomez-Ruiz, Jose Angel
Leake, David S.
Ames, Jennifer M.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (17) : 6962 - 6969
[10] Profile and levels of bioactive amines in green and roasted coffee
Cirilo, MPG
Coelho, AFS
Araújo, CM
Gonçalves, FRB
Nogueira, FD
Glória, MBA
FOOD CHEMISTRY, 2003, 82 (03) : 397 - 402

← 1 2 3 4 5 →