Antiradical activity and amount of phenolic compounds in extracts obtained from some plant raw materials containing methylxanthine alkaloids

Sroka, Zbigniew; Janiak, Maria; Dryś, Andrzej

doi:10.1515/hepo-2015-0022

Cited by 3 publications

(2 citation statements)

References 50 publications

(66 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although, the human body produces endogenous antioxidants, it still depends on an adequate supply of exogenous antioxidants in the diet [ 11 , 12 ]. Antioxidants are the most important health benefiting substances in coffee, and coffee drink is a rich source of them [ 11 , 13 ]. Coffee beverages are also a source of minerals in the diet [ 6 , 14 , 15 ], including fluoride, but there are only a few works on it [ 16 – 18 ].…”

Section: Introductionmentioning

confidence: 99%

Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods

Wolska

Janda

Jakubczyk

et al. 2017

Biol Trace Elem Res

View full text Add to dashboard Cite

Coffee is a rich source of dietary antioxidants, and this property links with the fact that coffee is one of the world’s most popular beverages. Moreover, it is a source of macro- and microelements, including fluoride. The aim of this work was to determine antioxidant activity of coffee beverages and fluoride content depending on different coffee species and conditions of brewing. Three species of coffee, arabica, robusta and green coffee beans obtained from retail stores in Szczecin (Poland) were analyzed. Five different techniques of preparing drink were used: simple infusion, french press, espresso maker, overflow espresso and Turkish coffee. Antioxidant potential of coffee beverages was investigated spectrophotometrically by DPPH method. Fluoride concentrations were measured by potentiometric method with a fluoride ion-selective electrode. Statistical analysis was performed using Stat Soft Statistica 12.5. Antioxidant activity of infusions was high (71.97–83.21% inhibition of DPPH) depending on coffee species and beverage preparing method. It has been shown that the method of brewing arabica coffee and green coffee significantly affects the antioxidant potential of infusions. The fluoride concentration in the coffee infusions changed depending, both, on the species and conditions of brewing, too (0.013–0.502 mg/L). Methods of brewing didn’t make a difference to the antioxidant potential of robusta coffee, which had also the lowest level of fluoride among studied species. Except overflow espresso, the fluoride content was the highest in beverages from green coffee. The highest fluoride content was found in Turkish coffee from green coffee beans.

show abstract

Section: Introductionmentioning

confidence: 99%

Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods

Wolska

Janda

Jakubczyk

et al. 2017

Biol Trace Elem Res

View full text Add to dashboard Cite

show abstract

“…From naturally occurring compounds the phenolics and flavonoids have been reported to be the most important chemical compounds responsible for the antioxidant capacity [16]. Furthermore, several studies showed that alkaloids also exerted antioxidant properties [17][18][19]. Up to date there is a little information about antioxidant activities of extracts from CM.…”

Section: Introductionmentioning

confidence: 99%

Comparison of antioxidant activities of fractionated extracts from seedlings and herb ofChelidonium majusL. using DPPH, ABTS and FRAP methods

et al. 2016

View full text Add to dashboard Cite

Summary Introduction: Our study is a part of a trend of studies on the antioxidative properties of Chelidonium majus extracts or their fractions suggesting that antioxidant activities may depend on total flavonoid and/or alkaloid contents. Objective: This study focused on the examination of antioxidative activities of full water extract, non-protein fraction and protein fraction of the extract from aerial parts of mature plants and young seedlings. Methods: Total flavonoid and alkaloid contents were evaluated by spectrometric methods. Quantitative determination of chelidonine, coptisine, sanquinarine, berberine was made by HPLC-UV. The antioxidative activities were evaluated using (1) 2,2-diphenyl-1-picrylhydrazyl (DPPH), (2) 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging and (3) ferric reducing antioxidant power (FRAP) methods. Results: All concentrations of herb extracts exhibited higher antioxidant capacities than extract from seedlings. Two antioxidant tests (DPPH, FRAP) showed that full water extract from herb had the highest antioxidant activity, while its non-protein fraction and protein fraction showed lower antioxidant activity. It was found that the full water extract from herb contained the highest concentrations of flavonoids and alkaloids when compared with other samples. Conclusion: Our findings suggest that chelidonine and coptisine especially could be responsible for the observed changes in the extract antioxidant activity, because these alkaloids were determined in the highest concentration in full water extract from herb. It cannot be also excluded that the observed variables values between extracts and their fractions from herb or from seedlings may also be the result of interactions between flavonoids and other chemical compounds.

show abstract

Actualités en phytothérapie

Goetz

2016

Phytothérapie

View full text Add to dashboard Cite

Antiradical activity and amount of phenolic compounds in extracts obtained from some plant raw materials containing methylxanthine alkaloids

Cited by 3 publications

References 50 publications

Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods

Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods

Comparison of antioxidant activities of fractionated extracts from seedlings and herb ofChelidonium majusL. using DPPH, ABTS and FRAP methods

Actualités en phytothérapie

Contact Info

Product

Resources

About