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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.)

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

Texto completo
Autor(es):
Rodrigues, Naira Poerner [1] ; Benassi, Marta Toledo [2] ; Bragagnolo, Neura [1]
Número total de Autores: 3
Afiliação do(s) autor(es):
[1] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil
[2] State Univ Londrina UEL, Dept Food Sci & Technol, BR-86051970 Londrina, Parana - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 61, n. SI, p. 228-235, JUL 2014.
Citações Web of Science: 9
Resumo

In the present work the scavenging capacity of coffee brews against ROS (ROO center dot, H2O2, HO center dot and HOCl) and RNS (NO center dot and ONOO-) was evaluated and correlated with their bioactive compounds by multivariate analysis. It is the first time that the complete antioxidant capacity profile of coffee brews against different ROS and RNS is evaluated and that the capacity of coffee brews to scavenge NO center dot is reported. The coffee brews were able to scavenge all the reactive species tested and possibly NO2 center dot and CO3 center dot-. The capacity of the coffee brews to scavenge ROO center dot (2523 to 3673 mu mol TE/g), HO center dot (IC50 = 2.24 to 438 mu g/mL), NO center dot (IC50 = 3.07 to 5.67 mu g/mL) and ONOO- (IC50 = 1.29 to 2.88 mu g/mL) was positively correlated to the contents of chlorogenic acids, chlorogenic acid lactones and p-coumaric acid, while the scavenging capacity against H2O2 (IC50 = 336 to 531 mu g/mL) was positively correlated to the content of browned compounds, mainly melanoidins. The coffee brews showed to be potent HOCl scavengers (IC50 = 5.12 to 11.20 mu g/mL), which was correlated to the contents of caffeic acid, 5-hydroxymethylfurfural and browned compounds. These results reinforce the hypothesis that the scavenging capacity against ROS/RNS is one of the mechanisms that can explain the association between the consumption of coffee brews and the decreased risk of chronic-degenerative diseases. (C) 2013 Elsevier Ltd. All rights reserved. (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