Antioxidant properties of coffee substitutes rich in polyphenols and minerals

Samsonowicz, M.; Regulska, E.; Karpowicz, Danuta; Leśniewska, Barbara

doi:10.1016/j.foodchem.2018.11.057

Cited by 76 publications

(36 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The TPC was determined by a spectrophotometric method using Folin-Ciocalteu reagent [15] with some modifications. For determination, 25 µL of the extract was mixed with 25 µL Folin-Ciocalteu reagent solution (1:3 diluted with water) and 200 µL water was added into a 96-well plate (Corning Inc., Midland, NC, USA) followed by incubation at room temperature for 5 min.…”

Section: Determination Of Total Phenolic Content (Tpc)mentioning

confidence: 99%

LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

Tang

Dunshea

Suleria

2019

Foods

128

View full text Add to dashboard Cite

Hops (Humulus lupulus L.) and juniper berries (Juniperus communis L.) are two important medicinal plants widely used in the food, beverage, and pharmaceutical industries due to their strong antioxidant capacity, which is attributed to the presence of polyphenols. The present study is conducted to comprehensively characterize polyphenols from hops and juniper berries using liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS) to assess their antioxidant capacity. For polyphenol estimation, total phenolic content, flavonoids and tannins were measured, while for antioxidant capacity, three different antioxidant assays including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation decolorization assay and the ferric reducing-antioxidant power (FRAP) assay were used. Hops presented the higher phenolic content (23.11 ± 0.03 mg/g dw) which corresponded to its strong antioxidant activity as compared to the juniper berries. Using LC-ESI-QTOF/MS, a total of 148 phenolic compounds were tentatively identified in juniper and hops, among which phenolic acids (including hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenylpropanoic acids) and flavonoids (mainly anthocyanins, flavones, flavonols, and isoflavonoids) were the main polyphenols, which may contribute to their antioxidant capacity. Furthermore, the HPLC quantitative analysis showed that both samples had a high concentration of phenolic acids and flavonoids. In the HPLC quantification, the predominant phenolic acids in hops and juniper berries were chlorogenic acid (16.48 ± 0.03 mg/g dw) and protocatechuic acid (11.46 ± 0.03 mg/g dw), respectively. The obtained results highlight the importance of hops and juniper berries as a rich source of functional ingredients in different food, beverage, and pharmaceutical industries.

show abstract

Section: Determination Of Total Phenolic Content (Tpc)mentioning

confidence: 99%

LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

Tang

Dunshea

Suleria

2019

Foods

128

View full text Add to dashboard Cite

show abstract

“…Coffee infusions prepared from acorns showed the highest antioxidant activity. EC50 values obtained for the capture of DPPH free radicals were 0.063 for acorn ginseng and 0.066 mg d.m./ml for acorn coffee ( Samsonowicz, Regulska, Karpowicz, & Leśniewska, 2019 ).…”

Section: The Potential Use Of Plant Extracts Containing Polyphenols Tmentioning

confidence: 98%

Phytochemicals containing biologically active polyphenols as an effective agent against Covid-19-inducing coronavirus

Chojnacka

Witek‐Krowiak

Skrzypczak

et al. 2020

Journal of Functional Foods

148

View full text Add to dashboard Cite

show abstract

“…Analisis total fenol mengacu pada Samsonowicz et al (2019). Sebanyak 1 ml ekstrak kopi kulit pisang dimasukkan dalam tabung reaksi.…”

Section: Analisis Fenolunclassified

“…Analisis antioksidan mengacu pada Samsonowicz et al (2019) (Salih et al, 2017). Beberapa peneliti lain juga menyatakan kadar air kulit pisang matang cukup tinggi, 88,1% (Aboul-Enein et al, 2016).…”

Section: Analisis Aktivitas Antioksidanunclassified

Pembuatan Kopi dari Kulit Pisang Kepok (Musa paradisiaca Linn) dan Aktivitas Antioksidannya

Mentari

Kholisoh

Hidayat

et al. 2019

JIPHP

View full text Add to dashboard Cite

Processing coffee from kepok banana peel is an option in diversifying food preparations and providing non-caffeine coffee. This study aims to study the characteristics of banana peel coffee based on fruit maturity and oven duration. In addition, it also analyzes total phenol and its antioxidant activity. The study design used a factorial randomized design with the first factor of fruit maturity (unripe and ripe) and the second factor of oven length (5, 10, and 15 minutes). Banana skin coffee has a yield ranging from 8.6 to 11.6%. Bulk density ranges from 0.43-0.48g/ml. Water content ranges from 3.9-6.39%. Ash content ranges from 0.92-6.79%. The content of phenol ranges from 0.6 to 2.46 mg PE/g. The coffee phenol content of ripe banana peel is larger than unripe. The longer oven increases the phenol content. IC50 and EC50 decrease with increasing phenol. The antioxidant activity of ripe banana peel coffee is larger than unripe

show abstract

Antioxidant properties of coffee substitutes rich in polyphenols and minerals

Cited by 76 publications

References 33 publications

LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

Phytochemicals containing biologically active polyphenols as an effective agent against Covid-19-inducing coronavirus

Pembuatan Kopi dari Kulit Pisang Kepok (Musa paradisiaca Linn) dan Aktivitas Antioksidannya

Contact Info

Product

Resources

About