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

[31] BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF CONILON COFFEE SUBMITTED TO DIFFERENT DEGREES OF ROASTING
Lemos de Morais, Sergio Antonio
Torres de Aquino, Francisco Jose
do Nascimento, Priscilla Mendes
do Nascimento, Evandro Afonso
Chang, Roberto
QUIMICA NOVA, 2009, 32 (02): : 327 - 331
[32] Antioxidant activity and estimation of melanoidin content in commercial roasted coffee
Almeida, Mariana Bortholazzi
Benassi, Marta de Toledo
SEMINA-CIENCIAS AGRARIAS, 2011, 32 : 1893 - 1900
[33] Recovering bioactive compounds and antioxidant capacity of medium roasted spent coffee grounds through varied hydrothermal brewing cycles
Maiyah, Nur
Kerdpiboon, Soraya
Supapvanich, Suriyan
Kerr, William L.
Sriprom, Pongsert
Chotigavin, Natthaporn
Klaypradit, Wanwimol
Puttongsiri, Tongchai
JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 2025, 20
[34] Phytochemical Profile and Antioxidant Capacity of Coffee Plant Organs Compared to Green and Roasted Coffee Beans
Acidri, Robert
Sawai, Yumiko
Sugimoto, Yuko
Handa, Takuo
Sasagawa, Daisuke
Masunaga, Tsugiyaki
Yamamoto, Sadahiro
Nishihara, Eiji
ANTIOXIDANTS, 2020, 9 (02)
[35] Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans
Cheng, Ke
Dong, Wenjiang
Long, Yuzhou
Zhao, Jianping
Hu, Rongsuo
Zhang, Yanjun
Zhu, Kexue
FOOD SCIENCE & NUTRITION, 2019, 7 (03): : 1084 - 1095
[36] Green and roasted mate: phenolic profile and antioxidant activity
Erol, Nihal Tuerkmen
Sari, Ferda
Calikoglu, Eda
Velioglu, Yakup Sedat
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2009, 33 (04) : 353 - 362
[37] Role of Degradation Products of Chlorogenic Acid in the Antioxidant Activity of Roasted Coffee
Kamiyama, Masumi
Moon, Joon-Kwan
Jang, Hae Won
Shibamoto, Takayuki
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (07) : 1996 - 2005
[38] In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt
Helal, Ahmed
Cattivelli, Alice
Conte, Angela
Tagliazucchi, Davide
MOLECULES, 2022, 27 (20):
[39] BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF MANGABA
Ascari Morgado, Cristiane Maria
da Silva Lima, Ana Carolina
Silva Siqueira, Ana Paula
Barboza de Souza, Eli Regina
Cunha Junior, Luis Carlos
BIOSCIENCE JOURNAL, 2020, 36 (02): : 473 - 486
[40] Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
Caporaso, Nicola
Whitworth, Martin B.
Cui, Chenhao
Fisk, Ian D.
FOOD RESEARCH INTERNATIONAL, 2018, 108 : 628 - 640

← 1 2 3 4 5 →