Scavenging capacity of coffee brews against oxygen and nitrogen reactive species and the correlation with bioactive compounds by multivariate analysis

Rodrigues, Naira Poerner; Benassi, Marta de Toledo; Bragagnolo, Neura

doi:10.1016/j.foodres.2013.09.028

Cited by 21 publications

(23 citation statements)

References 39 publications

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“…Peel extracts of both avocado varieties also displayed higher HOCl scavenging capacity (5.2 μg/mL in Hass and 17.3 μg/mL in Fuerte) than seed extracts, values similar to those reported for coffee extracts (5.1 μg/mL) [ 26 ], but higher than those found for Trolox standard (134 μg/mL) [ 27 ], caffeic acid (17 μg/mL), p -coumaric acid (74 μg/mL) [ 26 ], and strawberry guava peel and pulp extracts (32 and 18 μg/mL, respectively) [ 25 ]. However, all the extracts tested exhibited lower HOCl scavenging capacity compared with the standards used as references in this study.…”

Section: Resultssupporting

confidence: 69%

Exploration of avocado by-products as natural sources of bioactive compounds

et al. 2018

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This study aimed to evaluate the antioxidant, anti-inflammatory, and cytotoxic properties and phenolic composition of peel and seed of avocado varieties Hass and Fuerte using green solvents. Ethanol soluble compounds were identified in peel and seed of both varieties using HPLC-MS/MS and quantified using HPLC-DAD. Agro-industrial by-products of both varieties exhibited high radical scavenging activity against synthetic free radicals (DPPH and ABTS) and reactive oxygen species (peroxyl, superoxide, and hypochlorous acid) and high ability to reduce Fe3+ to Fe2+. The main compounds with significant contribution to the antioxidant activity determined by online HPLC-ABTS●+ analyses were procyanidin B2 and epicatechin in the peel and trans-5-O-caffeoyl-D-quinic acid, procyanidin B1, catechin, and epicatechin in the seed. Peel of Fuerte significantly suppressed TNF-α and nitric oxide (NO) release (459.3 pg/mL and 8.5 μM, respectively), possibly because of the high phenolic content and antioxidant activity detected. Avocado agro-industrial by-products can be used for food and pharmaceutical purposes due to their antioxidant and anti-inflammatory properties.

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Section: Resultssupporting

confidence: 69%

Exploration of avocado by-products as natural sources of bioactive compounds

et al. 2018

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“…The decrease in CGA occurred due to enzymatic and nonenzymatic oxidation. The non-enzymatic oxidation is due to the participation reaction between enzymes (monophenolase, o-diphenolase, and laccase) and chlorogenic acid [37]. This is in line with the literature as high temperature during the roasting process and storage results in the loss of chlorogenic acid content, and the increase in caffeic, salicylic and gallic acid [3,21,34,36,38].…”

Section: Phenolic Acidssupporting

confidence: 70%

The content of polyphenols in coffee beans as roasting, origin and storage effect

Król

Gantner

Tatarak

et al. 2019

Eur Food Res Technol

180

123

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Coffee, one of the most popular beverages in the world, contains many bioactive compounds. The aim of this study was a comparative evaluation of the content of bioactive compounds in organic and conventional coffee (Coffea arabica) originating from Brazil during 12 months storage. The content of the polyphenolic compounds was determined using HPLC analysis. The obtained results indicate that organic or conventional production and roasting conditions (light, medium, dark roast) affect the polyphenolic compounds of coffee. The highest content of total polyphenolic compounds was determined in coffees roasted in light and medium roasting conditions. Furthermore, organic coffee beans showed higher content of bioactive compounds (total phenolic, phenolic acids and flavonoids) than conventional coffee beans. During 12 months storage a decrease in polyphenolic compounds is observed and it is connected with the degradation of chlorogenic acid, which influences total bioactivity. Moreover, the highest caffeine content was observed in light and medium roasted coffee and after storage an increase in caffeine content was observed only in organic coffee beans.

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“…This reaction gives rise to the aroxyl radical (FLO-) and the stabilized radical molecule (RH); the FLO- will subsequently undergo a structural rearrangement allowing the redistribution of the single electron on the aromatic ring and the stabilization of the aroxyl radical [ 47 ]. Fuerte florid which showed the highest content of bioactive compounds had the best activity in the test (iron reducing); but neither total antioxidant capacity (Hass) nor scavenging activity (Lula) probably obeys the rule which states that this activity not only depends on the number of bioactive molecule contents but also on the structure of the molecules that form the extract [ 48 ]. The other explanation for these results on antioxidant capacity could be due to the synergy of phenolic and nonphenolic compounds.…”

Section: Discussionmentioning

confidence: 99%

Total Polyphenol and Flavonoid Content and Antioxidant Capacity of Some Varieties of Persea americana Peels Consumed in Cameroon

Dibacto

Tchuente

Nguedjo

et al. 2021

The Scientific World Journal

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Fruit peels are increasingly being used as functional foods nowadays. Peelings of twelve varieties of Persea americana fruits consumed in Cameroon were investigated for their phenolic compounds (polyphenols and flavonoids) using three solvents systems, water, ethanol: water (50 : 50 v / v ), and ethanol, and antioxidant activity using total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging methods. Total polyphenol, flavonoids, and antioxidant potential of the peels significantly varied with P. americana variety and also with the extraction solvents in the order ethanol > ethanol: water > water. Total phenolic content varied from 2407 (Fuerte florid) to 673 (Semil) mg GAE/g DM, respectively, while flavonoids varied from 986 to 119 mg QE/g DM for Fuerte florid and Hickson varieties, respectively. TAC, respectively, varied between 132.87 and 126.85 mg AAE/g DM with Hass and Semil varieties, respectively. The highest DPPH scavenging capacity was recorded for the ethanolic extract with Lula (86.33%) and the least for the aqueous extract with the Semil (30.11%) variety. With FRAP, the highest capacity was obtained with hydroethanolic extract of Fuerte florid (0.43 mg AAE/g DM) and the least for aqueous extract with the Semil (0.269 mg AAE/g DM) variety. In conclusion, varieties of avocado peels are a good source of antioxidants. Solvent extraction significantly affected the concentration of bioactive compounds but not the potency of the antioxidants. A weakly positive correlation but not significant between the quantity of polyphenol, flavonoid, and antioxidant capacity of avocado peelings was obtained in this study.

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Scavenging capacity of coffee brews against oxygen and nitrogen reactive species and the correlation with bioactive compounds by multivariate analysis

Cited by 21 publications

References 39 publications

Exploration of avocado by-products as natural sources of bioactive compounds

Exploration of avocado by-products as natural sources of bioactive compounds

The content of polyphenols in coffee beans as roasting, origin and storage effect

Total Polyphenol and Flavonoid Content and Antioxidant Capacity of Some Varieties of Persea americana Peels Consumed in Cameroon

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