Matching in Vitro Bioaccessibility of Polyphenols and Antioxidant Capacity of Soluble Coffee by Boosted Regression Trees

Abstract

The aim of this study was to evaluate changes in polyphenol profile and antioxidant capacity of five soluble coffees throughout a simulated gastro-intestinal digestion, including absorption through a dialysis membrane. Our results demonstrate that both polyphenol content and antioxidant capacity were characteristic for each type of studied coffee, showing a drop after dialysis. Twenty-seven compounds were identified in coffee by HPLC-MS, while only 14 of them were found after dialysis. Green+roasted coffee blend and chicory+coffee blend showed the highest and lowest content of polyphenols and antioxidant capacity before in vitro digestion and after dialysis, respectively. Canonical correlation analysis showed significant correlation between the antioxidant capacity and the polyphenol profile before digestion and after dialysis. Furthermore, boosted regression trees analysis (BRT) showed that only four polyphenol compounds (5-p-coumaroylquinic acid, quinic acid, coumaroyl tryptophan conjugated, and 5-O-caffeoylquinic acid) appear to be the most relevant to explain the antioxidant capacity after dialysis, these compounds being the most bioaccessible after dialysis. To our knowledge, this is the first report matching the antioxidant capacity of foods with the polyphenol profile by BRT, which opens an interesting method of analysis for future reports on the antioxidant capacity of foods.

Metabolite fingerprinting, pathway analyses, and bioactivity correlations for plant species belonging to the Cornaceae, Fabaceae, and Rosaceae families

“…On the other hand, the remaining 13 metabolites were observed to be in relatively higher proportions among Cornaceae and Rosaceae, exhibiting positive correlation coefficients (0.6 [ r [ 0) with antioxidant activities. In congruence with our results, certain metabolites such as flavonols (myricetin, quercetin, and kaempferol) from C. kousa and phenolic acids (quinic acid and quinic acid derivatives) from blackberry, chokeberry, strawberry, and cherry have been shown to exhibit antioxidant activities (Lidija et al 2007;Vareed et al 2007;Podio et al 2015). The relative concentrations of the eight metabolites, viz., apigenin-C-hexoside (46), apigeninmethyl ether-rutinoside (47), luteolin (48), luteolin 4-methyl ether (49), apigenin 4-methyl ether (50), daidzein (51), genistein (52), and formononetin (53), were proportionally higher in Fabaceae.…”

Influence of honey addition on the bioaccessibility of phenolic contents and antioxidant capacities of different coffee types

“…The results of the same study match with our findings, such as: free radical scavenging activity and metal reducing capacity of coffee and coffee plus chicory were dramatically decreased. The sequences trend among the samples did not change before and after in vitro digestion process, neither did ours [2]. The observed decreases in the antioxidant capacity seems to be due to the losses in phenolic concentrations after digestion process with regard to nondigested samples, since these are directly correlated with each other, as discussed earlier in the text.…”

“…This popularity arises from its pleasant aroma and taste as well as its psychoactive properties due to caffeine content. In recent years, there has been a growing interest on the association between coffee and healthcare [2]. The findings of recent epidemiological studies indicated the linkage between coffee consumption and the prevention of several chronic diseases, including diabetes, liver problems [3], Parkinson's and dementia [4], and cardiovascular problems [5] All of these health benefits are correlated with its antioxidant activity [6].…”

“…Coffee has been known as a vast source of antioxidants [7]. The phenolic compounds (mostly caffeoylquinic acids) and Mailard reaction products, which are formed during roasting process, are known to contribute to the high antioxidant capacity of coffee [1,2,8].…”

“…In vitro digestion models have been designed to simulate the GI tract in order to evaluate the bioavailability of bioactive compounds involving the addition of digestive enzymes, bile salts, and adjusting pH and temperature. Besides, a final dialysis step is carried out to simulate the intestinal permeability [2,21]. In the light of all of these data, this study was planned to show any possible synergistic antioxidant interaction between coffee and honey components, any difference between floral pine or honey pine and brewed coffee or soluble coffee following the submission to in vitro gastrointestinal simulation model.…”