Coffee: bioactive compounds and scavenging capacity of oxygen and nitrogen reactive species

• Grant number: 11/01335-0
• Support Opportunities: Regular Research Grants
• Start date: April 01, 2011
• End date: March 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Neura Bragagnolo
• Grantee: Neura Bragagnolo
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Naira Poerner Rodrigues ; Terezinha de Jesus Garcia Salva

Abstract

The action of reactive oxygen species (ROS) and reactive nitrogen species (RNS) is related to food deterioration and the pathogenesis of many human diseases and the aging process. On the other hand, is already well established inverse relationship between intake of foods rich in antioxidants and reducing the action of ROS/RNS. In this context is inserted the coffee, one of the most popular beverages and the second most consumed beverage in the world, which represents an important source of bioactive compounds. The content of these compounds is influenced, among other factors, by the kind of coffee due to distinct genetic characteristics, making it relevant to study the content of bioactive compounds and antioxidant capacity of coffees of different species. In addition, there are few studies that evaluated the effect of coffee against the specific reactive species (O2*-, H2O2, HO*, ROO*, 1O2, HOCl, NO* e ONOO-) by methods based on fluorescence and chemiluminescence. Thus, the objective of this project will determine the scavenging capacity of ROS/RNS of coffee from different species provided by the Coffee genebank of the Instituto Agronômico de Campinas (IAC) as well as of commercial brewed coffees, and correlate with the composition of phenolic compounds, chlorogenic acid lactones, methylxanthines, trigonelline and nicotinic acid determined by HPLC-DAD-MS/MS. Will be analyzed 17 samples of Coffee genebank and 14 samples of commercial coffees. Assessing the scavenging capacity of ROS/RNS of different species of coffee will determine that specie with greater antioxidant capacity and therefore the most promising for use in genetic improvement of the coffee tree. The study of commercial brewed coffees provide data antioxidant capacity of coffee brews commonly consumed by Brazilians. (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

RODRIGUES, NAIRA POERNER; BENASSI, MARTA TOLEDO; BRAGAGNOLO, NEURA. Scavenging capacity of coffee brews against oxygen and nitrogen reactive species and the correlation with bioactive compounds by multivariate analysis. Food Research International, v. 61, n. SI, p. 228-235, JUL 2014. (11/01335-0)

RODRIGUES, NAIRA POERNER; GARCIA SAHRA, TEREZINHA DE JESUS; BRAGAGNOLO, NEURA. Influence of Coffee Genotype on Bioactive Compounds and the in Vitro Capacity To Scavenge Reactive Oxygen and Nitrogen Species. Journal of Agricultural and Food Chemistry, v. 63, n. 19, p. 4815-4826, MAY 20 2015. (11/01335-0)

RODRIGUES, NAIRA POERNER; BRAGAGNOLO, NEURA. Identification and quantification of bioactive compounds in coffee brews by HPLC-DAD-MSn. Journal of Food Composition and Analysis, v. 32, n. 2, p. 105-115, DEC 2013. (11/01335-0)

RODRIGUES, NAIRA POERNER; BENASSI, MARTA TOLEDO; BRAGAGNOLO, NEURA. Scavenging capacity of coffee brews against oxygen and nitrogen reactive species and the correlation with bioactive compounds by multivariate analysis. Food Research International, v. 61, p. 8-pg., 2014-07-01. (11/01335-0)