Comparative Studies on the Antioxidant Properties of Different Green Coffee Extracts

Pyrzyńska, Krystyna

doi:10.15406/mojfpt.2016.03.00071

Cited by 3 publications

(1 citation statement)

References 25 publications

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“…The antioxidant activity is assumed to be related to the degree of reducing capacity of a sample which is mainly contributed by the hydroxyl groups linked with a benzene ring in an antioxidant molecule (Sentkowska et al, 2016). The reducing power of green coffee extract (200 ppm) was observed to be 0.109±0.008 whereas those of BHA and BHT (200 ppm each) were 0.510±0.001 and 0.267±0.002, respectively.…”

Section: Reducing Power and Frapmentioning

confidence: 99%

Green coffee extract as a natural antioxidant in chill stored Indian mackerel (Rastrelliger kanagurta) mince

et al. 2018

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This study was carried out to evaluate the effect of green coffee extract as a natural antioxidant for retarding lipid oxidation and protein degradation in mackerel mince. Based on preliminary product acceptability study, mackerel mince with two different concentrations of the extract (1.0 and 1.5%) and a control with no added extracts were prepared. Butylated hydroxytoluene, BHT (200 ppm) was used for reference. The experimental lots were stored at 4°C and samples were collected at regular intervals for a period of 8 days and analysed for nutritional quality indices. Green coffee extract was found to be effective in retarding lipid oxidation, as indicated by low levels of thiobarbituric acid-reactive substance (TBARS), peroxide values and subsequent protein changes by salt soluble nitrogen (SSN) degradation and loss of sulphydryl group. A shelf life extension of two days was observed in green coffee extract incorporated mince, compared to control and BHT treated lots. Study suggested a concentration of 1% green coffee extract to be effective as natural antioxidant in oxidation sensitive systems like mackerel mince.

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Section: Reducing Power and Frapmentioning

confidence: 99%

Green coffee extract as a natural antioxidant in chill stored Indian mackerel (Rastrelliger kanagurta) mince

et al. 2018

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Nanoemulsions of essential oils stabilized with saponins exhibiting antibacterial and antioxidative properties

Smułek

Makiej

Jarzębski

et al. 2023

Reviews on Advanced Materials Science

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Functional foods, drug delivery systems, and cosmetics are the main areas of application for multiphase systems, where the use of naturally derived compounds is preferred. Hence, this study aimed to assess the possibility of using natural surfactants and saponin-rich extracts to produce emulsions containing antibacterial and antioxidant cinnamon and clove essential oils (EOs). The analyses of nanoparticles using dynamic light scattering showed that the addition of plant extracts to solutions allows one to obtain stable emulsions and decreased zeta potential (< −40 mV) and droplet size (<200 nm). In all investigated emulsions, the increase of antioxidative properties was observed when both EOs and plant extracts were used. The emulsion with clove oil stabilized with Quillaja saponaria bark saponins has the highest combined antioxidative properties (3.55 ± 0.01 μg gallic acid equivalent per g). Additionally, a stronger antibacterial action against Pseudomonas bacteria was observed for clove oil with Quillaja saponaria and cinnamon oil with Glycyrrhiza glabra. In addition, plant extracts did not affect significantly the other properties of the oil emulsions, e.g. wettability, colour, and refractive index. All results show that the proposed emulsions can be helpful in the preparation of multifunctional emulsions, where the co-action of saponins and EOs is especially beneficial.

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Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels

et al. 2022

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Phenolic and antioxidant compounds have received considerable attention due to their beneficial effects on human health. The aim of this study is to determine the content of total phenols and antioxidants in fifty-two coffee samples of different origins, purchased from the Jordanian local market, and investigate the effect of the degree of roasting on the levels of these compounds. The coffee samples were extracted using the hot water extraction method, while Folin–Ciocalteu (FC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay methods were used to analyze these compounds. The results showed that the highest content of total phenol (16.55 mg/g equivalent to GAE) was found in the medium roasted coffee, and the highest content of antioxidants (1.07 mg/g equivalent to TEAC) content was found in the green coffee. Only light and medium roasted coffee showed a significant correlation (p < 0.05, R2 > 0.95) between the average of total phenolic and antioxidant content. A negative correlation between the antioxidant content and the degree of roasting (p < 0.05, R2 > 0.95) were shown, while it did not correlate with phenolic contents. Previously, a positive correlation between antioxidant and chlorogenic acids content was observed, with no correlation between the origin of coffee samples nor heavy metal content, which was previously determined for the same coffee samples. These findings suggest that the antioxidant content for coffee extracts is largely determined by its chlorogenic acid content, rather than the coffee origin or total phenolic and heavy metals content.

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Comparative Studies on the Antioxidant Properties of Different Green Coffee Extracts

Cited by 3 publications

References 25 publications

Green coffee extract as a natural antioxidant in chill stored Indian mackerel (Rastrelliger kanagurta) mince

Green coffee extract as a natural antioxidant in chill stored Indian mackerel (Rastrelliger kanagurta) mince

Nanoemulsions of essential oils stabilized with saponins exhibiting antibacterial and antioxidative properties

Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels

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