Antioxidant and Antiradical Activity of Coffee

Yashin, A. Ya.; Yashin, Ya. I.; Wang, Jing Yuan; Nemzer, Boris

doi:10.3390/antiox2040230

Cited by 182 publications

(151 citation statements)

References 41 publications

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“…This extract is composed by a majority of simple phenols (piscidic acid, eucomic acid, ferulic acid derivatives) which exhibits p-hydroxyl and a varying number of additional hydroxyls essential for mediating the antioxidant potential of a compound (Ali et al, 2013;Andjelkovic et al, 2006). Among those simple phenols, ferulic acid is known to have a high antioxidant and antiradical potential with the ability to inhibit lipid peroxidation (Sanchez-Moreno, Larrauri, & Saura-Calixto, 1999;Yashin, Yashin, Wang, & Nemzer, 2013). Piscidic acid, the major phenolic compound found in the OFI extract is also known to exhibit antioxidant properties and constitutes also a strong chelator of iron (Ae et al, 1990;Takahira et al, 1998).…”

Section: Microbiological Properties Of Margarines Developed At Pilot mentioning

confidence: 99%

Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant

et al. 2015

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This study falls within the framework of the industrial exploitation of by-products of the prickly pear (Opuntia ficus-indica). The study aims to evaluate the use of hydro-ethanolic extract of prickly pear peels as a substitute of vitamin E used as antioxidant in margarine preservation. The extract was rich in total phenolics (1512.58 mg GAE/100 g DM). HPLC-DAD-ESI-MS(n) analyses allowed the identification of sixteen compounds belonging to hydroxybenzoic acids, hydroxycinnamic acids and flavonoids. The extract displayed a reducing power and an antiradical activity that were respectively similar to and lower than the two antioxidant standards quercetin and butylated hydroxyanisole. Tests conducted at laboratory and pilot scales showed that the margarines elaborated with peel extract were more resistant to oxidation than the margarine reference with vitamin E. In addition, neither the physicochemical nor the microbiological properties were modified. Prickly pear peels contain bioactive substances that could be used in different food sectors.

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Section: Microbiological Properties Of Margarines Developed At Pilot mentioning

confidence: 99%

Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant

et al. 2015

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“…Therefore, the research focus on the results of ethanolic extracts. Ethanolic green coffee bean extracts showed higher activity than ethanolic roasted coffee bean extracts in the same species that may be related to the higher polyphenol contents, especially chlorogenic acid (Yashin et al 2013). Chlorogenic acid is a major component in green coffee beans and is reduced by the roasting process.…”

Section: The Determination Of Antioxidant Activitiesmentioning

confidence: 99%

Evaluation of antioxidant and anti-tyrosinase activities as well as stability of green and roasted coffee bean extracts from Coffea arabica and Coffea canephora grown in Thailand

Kiattisin¹,

Nantarat²,

Leelapornpisid³

2016

J. Pharmacognosy Phytother.

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Coffea arabica (Arabica) and Coffea canephora (Robusta) are the economic plants in Thailand that are widely cultivated in Northern and Southern Thailand. This study aims to evaluate the antioxidant, antityrosinase activities, toxicity, stability and identify chemical components of the coffee bean extracts. The best extract that showed good biological activities will be further used to develop cosmeceutical products. Green and roasted coffee beans from two species were extracted with hexane following ethanol by maceration. Their antioxidant activities were detected by 2,2-diphenyl-1-picryl hydrazyl (DPPH), 2,2'-Azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and lipid peroxidation inhibition assays. In addition, anti-tyrosinase activity was also evaluated. The results revealed that the ethanolic coffee bean extracts showed a higher level of antioxidant activity than in the hexane extracts. All extracts also possessed a considerable anti-tyrosinase activity, but less potent than kojic acid and arbutin. Chemical compounds of these extracts were determined using caffeine and chlorogenic acid as standards of reference by the thin layer chromatography and the high performance liquid chromatography. The green coffee bean extracts consisted of caffeine and chlorogenic acid while the roasted coffee bean extracts presented only caffeine due to a few chlorogenic acid content after the roasting process. The ethanolic coffee bean extracts that showed good activities were selected to be evaluated on toxicity and stability. The selected extracts were kept at various storage conditions to evaluate their stability using DPPH assay and anti-tyrosinase activity assay. The result showed that the extracts were not toxic to cells. Therefore, the extracts were safe to be components in skin care products. After the stability test, the extracts indicated a good stability and activities. These results led to the conclusions that the coffee bean extracts possess a good biological activities and are assumed to be promising natural active ingredients with a good stability profile for further development of cosmeceutical or anti-aging products.

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“…A diet that includes fruits, vegetables, cereals and legumes represents a source of many antioxidants (Yashin et al, 2013). Products which can supply high amounts of antioxidants are beverages such as coff ee, tea, cocoa, wine and beer (Sikora et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Eﬀect of roasting degree on the antioxidant activity of diﬀerent Arabica coﬀee quality classes

Odžaković¹,

Džinić²,

Kukrić³

et al. 2016

Acta Sci Pol Technol Aliment

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Background. Coff ee is one of the most widely consumed beverages in the world, because of its unique sensory properties and physiological properties. Coff ee beverages represent a signifi cant source of antioxidants in the consumers' diet and contribute signifi cantly to their daily intake. The aim of this research was to investigate the eff ect of diff erent roasting degrees on the content of biologically active compounds and antioxidant activity in diff erent quality classes of Arabica coff ee. Materials and methods. Samples of green Arabica coff ee (Rio Minas) of two quality classes from two production batches were used for the research. Roasting was carried out at temperatures of 167, 175 and 171°C. The total phenol content (TPC), total fl avonoid content (TFC), fl avonol content (FC) and antioxidant activity (DPPH, ABTS) in the coff ee extracts was determined.Results. This research shows that TPC was signifi cantly higher (P < 0.05) in green coff ee compared to TPC in roasted coff ee, and TPC decreases as the roasting temperature increases. TFC and FC were signifi cantly lower (P < 0.05) in green coff ee than in roasted coff ee. Diff erences in TPC between the 1 st and 2 nd classes of Arabica coff ee were not signifi cant (P > 0.05), while diff erences in TFC were signifi cant (P < 0.05) only for green coff ee from the second production batch and diff erences in FC were signifi cant (P < 0.05) for green coffee and for coff ee roasted at 175°C. Roasting temperatures have diff erent infl uences the antioxidant activity (DPPH, ABTS) of coff ee and the highest antioxidant activity was determined in coff ee roasted at 171°C. An exception was 1 st class Arabica coff ee roasted at 167°C (ABTS). All samples of 1 st class Arabica coff ee had higher antioxidant activity (DPPH, ABTS) compared to 2 nd class Arabica. Conclusions. This research shows that the bioactive compounds content and antioxidant activity of diff erent quality classes of Arabica coff ee are dependent on the degree of roasting. TPC decreases when the roasting temperature increases, while TFC and FC also increase. These results indicate that the antioxidant activity of coff ee depends on a variety of bioactive components in coff ee beans. Antioxidant activity largely depends on the class of coff ee. The coff ee samples of 1 st class quality (maximum 8 black beans/300 g from the sample and large bean size) had higher antioxidant activity compared to samples of 2 nd quality class (maximum 19 black beans/300 g in the sample and medium-sized beans).

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Antioxidant and Antiradical Activity of Coffee

Cited by 182 publications

References 41 publications

Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant

Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant

Evaluation of antioxidant and anti-tyrosinase activities as well as stability of green and roasted coffee bean extracts from Coffea arabica and Coffea canephora grown in Thailand

Eﬀect of roasting degree on the antioxidant activity of diﬀerent Arabica coﬀee quality classes

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Antioxidant and Antiradical Activity of Coffee

Cited by 182 publications

References 41 publications

Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant

Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant

Evaluation of antioxidant and anti-tyrosinase activities as well as stability of green and roasted coffee bean extracts from Coffea arabica and Coffea canephora grown in Thailand

E&#64256;ect of roasting degree on the antioxidant activity of di&#64256;erent Arabica co&#64256;ee quality classes

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Eﬀect of roasting degree on the antioxidant activity of diﬀerent Arabica coﬀee quality classes