Comparison of different methods of antioxidant activity evaluation of green and roast C. Arabica and C. Robusta coffee beans

Pokorná, Jana; Venskutonis, Petras Rimantas; Kraujalytė, Vilma; Kraujalis, Paulius; Dvořák, P.; Tremlová, Bohuslava; Kopřiva, Vladimír; Ošťádalová, Martina

doi:10.1556/066.2015.44.0017

Cited by 35 publications

(34 citation statements)

References 15 publications

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“…The antioxidant capacity of each sample was evaluated using the •DPPH, ABTS•+, FRAP and BCBA assays (Table ). There is a variety of in vitro methods to assess the antioxidant capacity of food, plant extracts and other substances; where most of them are based on single electron (SET) and hydrogen atom (HAT) transfer reactions (Pokorná et al ., ). Their response depends on a range of factors, such as pH, lipophilic and/or hydrophilic compounds, among others.…”

Section: Resultsmentioning

confidence: 97%

“…Their response depends on a range of factors, such as pH, lipophilic and/or hydrophilic compounds, among others. Hence, although the principle of each antioxidant method is similar, it is indicated to employ more than one technique in order to evaluate the antioxidant capacity of a matrix, especially when such phytochemically complex matrices as coffee beans products are being studied (Pokorná et al ., ). According to the assays, GCC showed an increased antioxidant capacity compared with the respective GCB (Table ), except for BCBA.…”

Section: Resultsmentioning

confidence: 97%

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An investigation into green coffee press cake as a renewable source of bioactive compounds

Oliveira

Silva

Santos

et al. 2019

Int J of Food Sci Tech

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The residual biomass of coffee, obtained after the oil extraction from coffee beans, called coffee beans residual press cake, has been attracted interest as a source of compounds with antioxidant capacity. This study investigated the effects of ethanolic and methanol-acetone extracts of green coffee beans (GCB) and its residual press cake (GCC) on the phenolic composition and antioxidant capacity. Antioxidant capacity was assayed through five different methods (total phenolic compounds, •DPPH, ABTS, FRAP and b-carotene bleaching assay), and the phenolic profile of the samples through High Performance Liquid Cromatography. GCB and GCC enclosed chlorogenic (55.16 and 64.96 mg g À1 , respectively) and caffeic (25.07 and 44.37 mg g À1 , respectively) acids as the major components, and the cake presented higher antioxidant capacity than the actual green bean. Antioxidant capacity was higher for GCC extracted with methanol and acetone. This study on the evaluation of the effects of the type of solvent on the bioactive compounds from GCB and GCC showed that this by-product can be a source of new value-added products, such as phenolic antioxidant adjuncts for food or pharmaceutic processing.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

An investigation into green coffee press cake as a renewable source of bioactive compounds

Oliveira

Silva

Santos

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Studies have shown that no single test can estimate accurately the antioxidant activity in a sample, mainly because standardized methods should evaluate its availability against various oxygen reactive species and/or nitrogen reactive species, such as superoxide anion, hydroxyl (OH) and peroxynitrite, so this requires specific methods for specific radical sources. Thus, the use of different methods is necessary in antioxidant activity measurement and together these techniques could draw a reliable profile of the antioxidant content in a food matrix [ 30 , 31 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity

Bauer

Abreu

Jordão

et al. 2018

IJMS

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Coffee is a popular drink consumed all over the world. Besides its long-recognized stimulant effect, it has important nutritional and health effects. However, the type of bean processing modifies the composition of brewed coffee and possibly its bioactivity. In this study, extracts obtained from green and roasted beans of Coffea canephora (Coffea canephora var. robusta) were submitted to spray- or freeze-drying and were tested for antiproliferative activity, using MTT assay, and their influence on the cell cycle and apoptosis by flow cytometry analysis. Moreover, colors and nutrient contents were measured to identify the changes due to the roasting process. The results obtained showed that extracts from green and light roasted beans exhibited strong bioactive capacity. Coffee extracts promoted a decrease in cell viability, modulated cell cycle and induced apoptosis in human prostate carcinoma cell line (DU-145). The level of roasting reduced this property, but the type of drying did not in all cases.

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“…The antioxidant activities of the extracts against DPPH radical were similar to each other and the results were not correlated with total phenolic content of the extracts. Previous studies concluded that antioxidant activity depends on the roasting time and coffee type, and the selected method is also a significant factor (Pokorna et al 2015;Priftis et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Neuroprotective potential of the fruit (acorn) from Quercus coccifera L.

Şenol¹,

Şekeroğlu²,

Gezici³

et al. 2018

Turk J Agric For

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Neurodegenerative diseases such as Alzheimer disease and Parkinson disease are among the deadly disorders affecting the elderly population. Unfortunately, effective treatments and medications are still needed to combat these diseases. The ethanol extracts of the raw peeled acorns and acorn coffees from Quercus coccifera prepared by two different methods (boiled-roasted ground and roasted ground) were tested against acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and tyrosinase (TYR), the enzymes associated with neurodegeneration. The acorns used in the present study were harvested from wild Quercus coccifera L. trees in Kilis Province, located in the Eastern Mediterranean region of Turkey in November 2016. Cholinesterase (ChE) and TYR inhibitory activity of the ethanol extracts prepared from raw material and two coffee samples were screened using an ELISA microtiter assay at 2 mg/mL stock concentration. Antioxidant effects of the extracts were also tested for their scavenging activity against DPPH, while total phenol and flavonoid quantities of the extracts were determined spectrophotometrically. Our results indicated that all of the extracts had notable AChE and BChE inhibition, while they were inactive against TYR. The most active extract against ChEs was prepared from the raw material, which led to 65.94 ± 3.59% and 85.04 ± 3.83% inhibition against AChE and BChE, respectively. Our data indicate that the fruit extract from Quercus coccifera is a source of promising ChE inhibitors and deserves future study.

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Comparison of different methods of antioxidant activity evaluation of green and roast C. Arabica and C. Robusta coffee beans

Cited by 35 publications

References 15 publications

An investigation into green coffee press cake as a renewable source of bioactive compounds

An investigation into green coffee press cake as a renewable source of bioactive compounds

Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity

Neuroprotective potential of the fruit (acorn) from Quercus coccifera L.

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