Potential antioxidant of brazilian coffee from the region of Cerrado

Author(s)

da Cruz, Richtier Goncalves ; Ferreira de Souza Vieira, Thais Maria ; de Lira, Simone Possedente

• Document type: Journal article
• Source: FOOD SCIENCE AND TECHNOLOGY; v. 38, n. 3, p. 7-pg., 2018-07-01.

Abstract

Coffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coffee from the region of Cerrado in the State of Minas Gerais, Brazil. The evaluation was performed with samples roasted at two different levels (traditional and extra dark) and using two different preparation methods (decoction and infusion) that reflect the conditions of preparing coffee. In vitro antioxidant activity by ABTS and DPPH radical methods and the concentration of total phenolic compounds and caffeine were determined. Samples made by decoction showed a higher content of phenolic compounds and no significant difference was observed between the degrees of roasting. However, the antioxidant activity and caffeine concentration of the extra dark samples were higher than those of the traditional samples for both preparation methods. The decoction preparation method was better for extracting phenolic compounds and the extra dark roast showed a higher concentration of caffeine and antioxidant activity. The samples showed a high antioxidant activity, indicating the coffee from Cerrado is an important source of antioxidants. (AU)

• FAPESP's process: 14/15760-3 - Biotechnological potential of secondary metabolites from plants and endophytic fungi
• Grantee: Simone Possedente de Lira
• Support Opportunities: Regular Research Grants
• FAPESP's process: 13/50228-8 - Biodiversity components, and their metabolic characters, of Brazilian Islands: an integrated approach
• Grantee: Roberto Gomes de Souza Berlinck
• Support Opportunities: BIOTA-FAPESP Program - Thematic Grants