In Vitro Antioxidant and ex Vivo Protective Activities of Green and Roasted Coffee

Daglia, Maria; Papetti, Adele; Gregotti, C.; Bertě, F.; Gazzani, Gabriella

doi:10.1021/jf990510g

Cited by 265 publications

(221 citation statements)

References 21 publications

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“…As expected the lightness values decreased with increased roasting. It is in agreement with results reported by DA PORTO et al [6] and NICOLI, ANESE & PARPINEL [16]. When a* and b*, the chromatic parameters are examined, each stage of the roasting process can be located in a welldefined color zone, as a* and b* indicate the color directions: +a* corresponds to the red color; -a* corresponds to green color; +b* corresponds to yellow color and -b* corresponds to blue color.…”

Section: -Inhibition Of Lipid Peroxide Formationsupporting

confidence: 94%

Effect of processing and roasting on the antioxidant activity of coffee brews

Duarte¹,

Abreu²,

Menezes³

et al. 2005

Ciênc. Tecnol. Aliment.

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SUMMARYThe aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentrationdependent. A progressive antioxidant activity and polyphenols content was observed decreasing with roasting. The light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity. The results indicate that the ingestion of coffee brews prepared with light and medium roasted coffees might protect cells from oxidative stress damages.beverage; antioxidant activity; roasting; coffee; processing. Keywords: RESUMO EFEITO DO PROCESSAMENTO E DA TORRAÇÃO SOBRE A ATIVIDADE ANTIOXIDANTE DA BEBIDA DE CAFÉ. O objetivo deste trabalho foi avaliar o efeito do processamento e grau de torração sobre a atividade antioxidante da bebida de café. Foram analisadas bebidas preparadas com café nos graus de torração claro, médio e escuro. Foram determinados o pH, o conteúdo de sólidos totais, o conteúdo de polifenóis, o conteúdo de substâncias redutoras e o conteúdo de ácidos clorogênicos. Além disto, foram analisadas a atividade antioxidante dos extratos aquosos, a descoloração do guaiacol e a capacidade de inibição da formação de peróxi-dos lipídicos. A atividade antioxidante mostrou ser dependente da concentração da bebida de café. Foi observada redução progressiva da atividade antioxidante e de compostos fenólicos com o grau de torração. O café submetido à torra clara apresentou atividade antioxidante máxima e o café com maior grau de torra apresentou a menor atividade antioxidante. Os resultados indicam que a ingestão de bebidas preparadas com cafés de torras clara e média pode proteger a célula contra os efeitos do estresse oxidativo.bebida; atividade antioxidante, torração; café; processamento. Palavras-chave:

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Section: -Inhibition Of Lipid Peroxide Formationsupporting

confidence: 94%

Effect of processing and roasting on the antioxidant activity of coffee brews

Duarte¹,

Abreu²,

Menezes³

et al. 2005

Ciênc. Tecnol. Aliment.

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“…In fact, our group showed a dose-dependent favorable effect of DC on FMD (Buscemi et al, 2009a). Caffeic acid and chlorogenic acid are present in coffee, both of which have antioxidant properties (Daglia et al, 2000), which thereby may mitigate the detrimental effects of caffeine contained in CC on FMD. We cannot therefore exclude the fact that the same amount of caffeine might produce additional negative effects on endothelial function when ingested with other commercial beverage preparations different from coffee that do not contain antioxidants (Frary et al, 2005).…”

Section: Discussionmentioning

confidence: 59%

Acute effects of coffee on endothelial function in healthy subjects

et al. 2010

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Background/Objectives: Coffee is the most widely consumed beverage in the world, but its effect on the cardiovascular system has not been fully understood. Coffee contains caffeine and antioxidants, which may influence endothelial function, both of which have not yet been investigated. The objective of this study was to investigate the acute effects of coffee on endothelial function measured by brachial artery flow-mediated dilation (FMD). Subjects/Methods: A total of 20 (10 males and 10 females) healthy non-obese subjects underwent a double-blind, crossover study. Subjects ingested one cup of caffeinated (CC) and one cup of decaffeinated (DC) Italian espresso coffee in random order at 5-to 7-day intervals. Results: Following CC ingestion, FMD decreased progressively and significantly (mean±s.e.m.: 0 min, 7.7±0.6; 30 min, 6.3 ± 0.7; 60 min, 6.0 ± 0.8%; ANOVA (analysis of variance), Po0.05), but it did not significantly increase after DC ingestion (0 min, 6.9±0.6; 30 min, 8.1±0.9; 60 min, 8.5±0.9%; P ¼ 0.115). Similarly, CC significantly increased both systolic and diastolic blood pressure; this effect was not observed after DC ingestion. Blood glucose concentrations remained unchanged after ingestion of both CC and DC, but insulin (0 min, 15.8±0.9; 60 min, 15.0±0.8 mU/ml; Po0.05) and C-peptide (0 min, 1.25 ± 0.09; 60 min, 1.18 ± 0.09 ng/ml; Po0.01) blood concentrations decreased significantly only after CC ingestion. Conclusions: CC acutely induced unfavorable cardiovascular effects, especially on endothelial function. In the fasting state, insulin secretion is also likely reduced after CC ingestion. Future studies will determine whether CC has detrimental clinically relevant effects, especially in unhealthy subjects.

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“…A atividade antioxidante desses compostos deve-se principalmente às suas propriedades redutoras e estrutura química. Estas características desempenham um papel importante na neutralização ou seqüestro de radicais livres e quelação de metais de transição (Daglia et al, 2000;Farah & Donangelo, 2006;Souza et al, 2007).…”

Section: Introductionunclassified

Compostos bioativos em café integral e descafeinado e qualidade sensorial da bebida

Abrahão

Pereira

Lima

et al. 2008

Pesq. agropec. bras.

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Resumo -O objetivo deste estudo foi determinar a qualidade sensorial de café (Coffea arabica) descafeinado e integral, os níveis de compostos bioativos, antes e após a torração, e a estabilidade destes após a extração da bebida. A análise sensorial foi realizada por meio do método oficial brasileiro de classificação do café. As análises de cafeína, trigonelina e ácido clorogênico foram realizadas por cromatografia líquida de alta eficiência. O delineamento experimental foi o inteiramente ao acaso, em parcelas subdivididas com quatro tipos de café, cinco tempos de análise e três repetições. Na análise sensorial, foi observado que as características sensoriais, presentes na amostra integral, foram perdidas após o processo de descafeinação. Na variável concentração de trigonelina, não houve diferença significativa entre as amostras integrais e descafeinadas. As concentrações para as amostras de café descafeinado verde e integral torrado não foram alteradas após 4 horas de extração. Houve redução significativa na concentração do ácido clorogênico após a torração, após o processo de descafeinação, e com o decorrer do tempo de extração. Quanto à cafeína, não houve diferença significativa após a torração e nem com o passar do tempo após a extração. A descafeinação e a torração afetaram a qualidade sensorial do café e alteraram a concentração dos compostos bioativos.Termos para indexação: Coffea arabica, ácido clorogênico, cafeína, trigonelina. Bioactive compounds in whole and decaffeinated coffee and sensorial quality of the beverageAbstract -The aims of this study were to determine the sensorial quality of both decaffeinated and whole coffee (Coffea arabica), the levels of bioactive compounds, before and after toasting, and bioactive compound stability after beverage extraction. The sensorial analysis was accomplished according to the official Brazilian method for coffee classification. The analyses of caffeine, trigonelline and chlorogenic acid were performed by high performance liquid chromatography. The experimental design was completely randomized with split plot using four types of coffee, five times of analyses and three replicates for each treatment. In the sensorial analysis, it was observed that the sensorial characteristics present in the whole sample were lost after the decaffeination process. For trigonelline, no significant differences were found among the whole and decaffeinated samples. For the samples of toasted whole and green decaffeinated coffee, trigonelline did not vary until 4 hours after the extraction. There was a significant reduction in the concentration of chlorogenic acid after toasting, after the decaffeination process, and over the extraction time. For caffeine, there were no significant differences after toasting or even with the time after extraction. Decaffeination and toasting processes affected the sensorial quality of coffee and altered the concentration of bioactive compounds.Index terms: Coffea arabica, chlorogenic acid, caffeine, trigonelline. IntroduçãoO café é uma bebida de gra...

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In Vitro Antioxidant and ex Vivo Protective Activities of Green and Roasted Coffee

Cited by 265 publications

References 21 publications

Effect of processing and roasting on the antioxidant activity of coffee brews

Effect of processing and roasting on the antioxidant activity of coffee brews

Acute effects of coffee on endothelial function in healthy subjects

Compostos bioativos em café integral e descafeinado e qualidade sensorial da bebida

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