Advanced search
Start date
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Influence of Coffee Genotype on Bioactive Compounds and the in Vitro Capacity To Scavenge Reactive Oxygen and Nitrogen Species

Full text
Rodrigues, Naira Poerner [1] ; Garcia Sahra, Terezinha de Jesus [2] ; Bragagnolo, Neura [1]
Total Authors: 3
[1] Univ Campinas UNICAMP, Fac Food Engn, BR-13083862 Sao Paulo - Brazil
[2] IAC, Coffee Ctr, BR-13001970 Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Journal of Agricultural and Food Chemistry; v. 63, n. 19, p. 4815-4826, MAY 20 2015.
Web of Science Citations: 8

The influence of green coffee genotype on the bioactive compounds and the in vitro antioxidant capacity against the principal reactive oxygen (ROO center dot, H2O2, HO center dot, and HOCl) and nitrogen (NO center dot and ONOO-) species of biological relevance was investigated. This is the first report on the capacity of green coffee to scavenge H2O2, HOCl, and NO center dot. Variations in the contents of total chlorogenic acids (22.9-37.9 g/100 g), cinnamoyl-amino acid conjugates (0.03-1.12 g/100 g), trigonelline (3.1-6.7 g/100 g), and caffeine (3.9-11.8 g/100 g) were found. Hydrophilic extracts of Coffea canephora and Coffea kapakata were the most potent scavengers of ROO center dot, H2O2, HO center dot, NO center dot, and ONOO- due to their chlorogenic acid contents, which were, on average, 30% higher than those found in Coffea arabica and Coffea racemosa. The results showed that genotype is a determinant characteristic in the bioactive compound contents and consequently in the antioxidant capacity of green coffee. (AU)

FAPESP's process: 11/01335-0 - Coffee: bioactive compounds and scavenging capacity of oxygen and nitrogen reactive species
Grantee:Neura Bragagnolo
Support Opportunities: Regular Research Grants