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
收藏
页码：20 / 24
页数：5
相关论文
共 50 条
  • [21] Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues
    Cruz, Rebeca
    Gomes, Teresa
    Ferreira, Anabela
    Mendes, Eulalia
    Baptista, Paula
    Cunha, Sara
    Pereira, Jose Alberto
    Ramalhosa, Elsa
    Casal, Susana
    FOOD CHEMISTRY, 2014, 145 : 95 - 101
  • [22] Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mirra coffee
    Yalcinkaya, Cihan
    Abdalla, Hassan Sarbaz
    Bakkalbasi, Emre
    FOOD SCIENCE AND TECHNOLOGY, 2022, 42
  • [23] Coffee capsules: implications in antioxidant activity, bioactive compounds, and aluminum content
    Isac-Torrente, Luis
    Fernandez-Gomez, Beatriz
    Miguel, Marta
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2020, 246 (11) : 2335 - 2347
  • [24] Coffee capsules: implications in antioxidant activity, bioactive compounds, and aluminum content
    Luis Isac-Torrente
    Beatriz Fernandez-Gomez
    Marta Miguel
    European Food Research and Technology, 2020, 246 : 2335 - 2347
  • [25] Potential of green and roasted coffee beans and spent coffee grounds to provide bioactive peptides
    Ribeiro, Everton
    Rocha, Thais de Souza
    Prudencio, Sandra Helena
    FOOD CHEMISTRY, 2021, 348 (348)
  • [26] Decaffeination and Neuraminidase Inhibitory Activity of Arabica Green Coffee (Coffea arabica) Beans: Chlorogenic Acid as a Potential Bioactive Compound
    Muchtaridi, Muchtaridi
    Lestari, Dwintha
    Khairul Ikram, Nur Kusaira
    Gazzali, Amirah Mohd
    Hariono, Maywan
    Wahab, Habibah A.
    MOLECULES, 2021, 26 (11):
  • [27] Roasted yerba mate (Ilex paraguariensis) infusions in bovine milk model before and after in vitro digestion: Bioaccessibility of phenolic compounds, antioxidant activity, protein-polyphenol interactions and bioactive peptides
    Kautzmann, Charles
    Castanha, Eliezer
    Dammann, Carlos Aloisio Johann
    de Jesus, Bruna Andersen Pereira
    da Silva, Gustavo Felippe
    de Lourdes Borba Magalhaes, Maria
    Deolindo, Carolina Turnes Pasini
    Kempka, Aniela Pinto
    FOOD RESEARCH INTERNATIONAL, 2024, 183
  • [28] Antioxidant activity and bioactive compound contents before and after in vitro digestion of new tomato hybrids
    Tommonaro, Giuseppina
    Speranza, Giovanna
    De Prisco, Rocco
    Iodice, Carmine
    Crudele, Egle
    Abbamondi, Gennaro Roberto
    Nicolaus, Barbara
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2017, 97 (15) : 5241 - 5246
  • [29] In Vitro Antibacterial and Antioxidant Activities of Roasted and Green Coffee Beans Originating from Different Regions of Ethiopia
    Tasew, Tsedale
    Mekonnen, Yalemtsehay
    Gelana, Tegenu
    Redi-Abshiro, Mesfin
    Chandravanshi, Bhagwan Singh
    Ele, Estifanos
    Mohammed, Ahmed Mustefa
    Mamo, Hassen
    INTERNATIONAL JOURNAL OF FOOD SCIENCE, 2020, 2020
  • [30] EXTRACTION AND EVALUATION OF BIOACTIVE COMPOUNDS WITH ANTIOXIDANT POTENTIAL FROM GREEN ARABICA COFFEE EXTRACT
    Patriche, Simona
    Boboc, Marinela
    Leah, Victoria
    Dinica, Rodica-Mihaela
    ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, 2015, 39 (02) : 88 - 95
12345