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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

Texto completo
Autor(es):
Rodrigues, Naira Poerner [1] ; Garcia Sahra, Terezinha de Jesus [2] ; Bragagnolo, Neura [1]
Número total de Autores: 3
Afiliação do(s) autor(es):
[1] Univ Campinas UNICAMP, Fac Food Engn, BR-13083862 Sao Paulo - Brazil
[2] IAC, Coffee Ctr, BR-13001970 Sao Paulo - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Journal of Agricultural and Food Chemistry; v. 63, n. 19, p. 4815-4826, MAY 20 2015.
Citações Web of Science: 8
Resumo

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)

Processo FAPESP: 11/01335-0 - Café: compostos bioativos e capacidade desativadora de espécies reativas de oxigênio e de nitrogênio
Beneficiário:Neura Bragagnolo
Linha de fomento: Auxílio à Pesquisa - Regular