Influence of coffee genotype on bioactive compounds and the in vitro capacity to scavenge reactive oxygen and nitrogen species.
J Agric Food Chem
; 63(19): 4815-26, 2015 May 20.
Article
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| MEDLINE
| ID: mdl-25910038
ABSTRACT
The influence of green coffee genotype on the bioactive compounds and the in vitro antioxidant capacity against the principal reactive oxygen (ROO(â¢), H2O2, HO(â¢), and HOCl) and nitrogen (NO(â¢) 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(â¢). 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(â¢), H2O2, HO(â¢), NO(â¢), 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.
Palabras clave
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Extractos Vegetales
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Depuradores de Radicales Libres
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Especies Reactivas de Oxígeno
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Especies de Nitrógeno Reactivo
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Coffea
Idioma:
En
Año:
2015
Tipo del documento:
Article