New insights regarding tocopherols in Arabica and Robusta species coffee beans: RP-UPLC-ESI/MSn and NP-HPLC/FLD study

Górnaś, Paweł; Siger, Aleksander; Pugajeva, Iveta; Czubiński, Jarosław; Waśkiewicz, Agnieszka; Polewski, Krzysztof

doi:10.1016/j.jfca.2014.08.005

Cited by 36 publications

(34 citation statements)

References 27 publications

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“…The Maillard reaction products, formed during roasting of coffee bean, give a positive result with the Folin-Ciocalteu reagent [51], and their impact cannot be neglected when the Folin-Ciocalteu reagent is used, whereas at beginning of the thermal process, a smaller loss of phenolic acids occurs for medium roasted CB, compared to the dark roasted coffee samples (Table 1). Additionally, roasting can release functional groups which are not available in the green beans, mainly hydroxyl, and/or lead to an increase the recovery of some bioactive compound, for instance tocopherols [11], giving positive reactions with the Folin-Ciocalteu reagent. CB samples exhibited slightly higher values Table 1 of reducing capacity (average of 4 %) for green and significantly higher values (average by 22 %) for roasted coffee, compared to PA samples.…”

Section: Ph and Acmentioning

confidence: 99%

“…The AC of coffee brews is generally associated with the presence of phenolic compounds, primarily in the form of chlorogenic acids [6]. However, the antioxidant impact of other compounds present in coffee, such as Maillard reaction products, mostly in the form of melanoidins [7][8][9], tocopherols [10,11] or caffeine [8,12], cannot be neglected. Moreover, the profile of the components with potential AC in coffee brews is significantly affected by the degree of roasting, which depends on the parameters of the roasting process [13].…”

Section: Introductionmentioning

confidence: 99%

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Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Górnaś

Dwiecki

Siger

et al. 2015

Eur Food Res Technol

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50 % (on average over 36 and 45 % in green and roasted coffee extracts, respectively). Significant differences between the AC values determined for CB and PA samples were noticed only for the MCA and DPPH methods which reflect the different molecular mechanisms underlying each of the assays. Additionally, the statistical methods, including principal component analysis, applied to results of antioxidant capacity obtained with different analytical techniques confirmed their feasibility to distinguish between coffee brews with different degrees of roasting, regardless of coffee origin. Abstract The antioxidant capacity (AC) of boiled-type coffee brews (CB) and phenolic acids (PA) isolated from them, obtained from the caffeinated and decaffeinated beans of different geographical origins and species and with different roasting degrees, was examined. The AC of PA and CB samples was tested in five antioxidant assays: a total antioxidants reducing capacity assay using a Folin-Ciocalteu reagent (FCR), a ferric ion reducing antioxidant power (FRAP) assay, a DPPH · radical-scavenging activity (DPPH) assay, a metal chelating activity (MCA) assay and a total radical trapping antioxidant parameter (TRAP) assay. In most samples, the total amount of phenolic acids, determined by HPLC, decreased with the increasing degree of roasting the coffee beans, leading to reduced AC. All used methods showed that CB exhibits higher AC compared with the PA samples. Phenolic acids isolated from CB samples have the main contribution (on average over 95 and 84 % in green and roasted coffee extracts, respectively) in AC of the CB samples in FCR, FRAP and TRAP assays, whereas in DPPH and MCA tests, the phenolic acid contribution in AC of CB samples was below Keywords

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Section: Ph and Acmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Górnaś

Dwiecki

Siger

et al. 2015

Eur Food Res Technol

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“…These phenolics were selected since they are abundant in coffee, one of the most popular beverages in the world [11,12]. Moreover, in both coffee beans and brews, the presence of tocopherols (lipophilic antioxidants) has been reported previously [13,14] and thus may give possibility to increase antioxidant potential due to synergy between tocopherols and phenolic acids.…”

Section: Introductionmentioning

confidence: 99%

“…Since our previously studies [13,14] showed that roasted coffee is very complex matrix, which may result in mistaken interpreting the results, therefore, to avoid interferences from other natural compounds present in coffee the available commercial standards of phenolic acids and alpha-tocopherol were chosen for these studies.…”

Section: Introductionmentioning

confidence: 99%

Synergistic and antagonistic effects between alpha-tocopherol and phenolic acids in liposome system: spectroscopic study

Neunert

Górnaś

Dwiecki

et al. 2015

Eur Food Res Technol

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“…The higher level of β-T compared to γ-T, is an unusual phenomenon in the plant world, especially in fruit seeds, since in most of plants the lack or very low amount of β-T is often reported [25,30]. Exceptions have been reported in coffee beans [31] and apple seeds [26] where the β-T was dominant over the γ-T.…”

Section: Resultsmentioning

confidence: 99%

Tocopherol and tocotrienol contents in the sea buckthorn berry beverages in Baltic countries: Impact of the cultivar

Górnaś

Mišina

Krasnova

et al. 2016

Fruits

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-Introduction. The soft part of the sea buckthorn (Hippophae rhamnoides L.) berry is not only rich in juice but also in oil, a valuable source of tocopherols and tocotrienols (vitamin E). Therefore, sea buckthorn beverages are becoming increasingly popular in the world market, and may be considered as a valuable source of vitamin E in the daily diet. Materials and methods. The contents of tocopherol and tocotrienol homologues in 28 different commercially available sea buckthorn beverages (nectars and juices) from three Baltic countries, and juice samples obtained in labscale from 6 cultivars of the berries, were studied via RP-HPLC/FLD and a DPPH assay. Results and discussion. A wide range for the total tocochromanol concentration in both commercially available nectars (0.25 to 26.33 mg L −1 ) and juices (12.63 to 75.90 mg L −1 ) of sea buckthorn were noted. The profile of tocopherol (T) homologues in the sea buckthorn beverages was as follows: α-T (85%), β-T (6.2%), γ-T (2.8%) and δ-T (0.6%). Tocotrienol (T3) homologues constituted only a minor part: α-T3 (1.8%), β-T3 (0.3%), γ-T3 (2.4%) and δ-T3 (1.0%). The total tocochromanol content in the sea buckthorn juice prepared in lab-scale from 6 different cultivars was the lowest for cv. Prozrachnaya and the highest for 'Avgustinka' (39.52 and 73.08 mg L −1 , respectively). A significant correlation (r = 0.968, P <0.00001) between the total content of tocochromanols in the sea buckthorn beverages and scavenging of free radical DPPH was found. Conclusion. Commercially available sea buckthorn berry beverages had a wide range of the tocochromanol content (0.25-75.90 mg L −1 ). The juices were found to be the richest source of tocochromanols out of all the beverages studied, mainly in the form of α-T (85%). The concentration of tocochromanols in the sea buckthorn beverages was strongly associated with the antioxidant activity of tested samples determined by the DPPH assay. Corresponding author: pavel.gornas@lvai.lv 400 P. Górnaś et al.: Fruits 71 (2016) 399-405 Les jus de fruits se sont révélés être la source la plus riche en tocochromanols de toutes les boissons étudiées, principalement sous la forme α-T (85 %). La concentration de tocochromanols dans les boissons d'argousier est fortement associée à l'activité anti-oxydante des échantillons testés déterminés par test au DPPH.Mots clés : pays baltes / argousier / Hippophae rhamnoides / activité anti-oxydante / composés phénoliques / valeur nutritionnelle

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New insights regarding tocopherols in Arabica and Robusta species coffee beans: RP-UPLC-ESI/MSn and NP-HPLC/FLD study

Cited by 36 publications

References 27 publications

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Synergistic and antagonistic effects between alpha-tocopherol and phenolic acids in liposome system: spectroscopic study

Tocopherol and tocotrienol contents in the sea buckthorn berry beverages in Baltic countries: Impact of the cultivar

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