The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Antioxidant Properties of Roasted Coffee Residues
Abstract
The antioxidant activity of roasted coffee residues was evaluated. Extraction with four solvents (water, methanol, ethanol, and n-hexane) showed that water extracts of roasted coffee residues (WERCR) produced higher yields and gave better protection for lipid peroxidation. WERCR showed a remarkable protective effect on oxidative damage of protein. In addition, WERCR showed scavenging of free radicals as well as the reducing ability and to bind ferrous ions, indicating that WERCR acts as both primary and secondary antioxidants. The HPLC analyses showed that phenolic acids (chlorogenic acid and caffeic acid) and nonphenolic compounds [caffeine, trigonelline, nicotinic acid, and 5-(hydroxymethyl)furfuraldehyde] remained in roasted coffee residues. These compounds showed a protective effect on a liposome model system. The concentrations of flavonoids and polyphenolic compounds in roasted coffee residues were 8,400 and 20,400 ppm, respectively. In addition, the Maillard reaction products (MRPs) remaining in roasted coffee residues were believed to show antioxidant activity. These data indicate that roasted coffee residues have excellent potential for use as a natural antioxidant source because the antioxidant compounds remained in roasted coffee residues.
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Cites
Caffeine as an Antioxidant: Inhibition of Lipid Peroxidation Induced by Reactive Oxygen Species
Devasagayam, T. P. A., Kamat, J. P., Mohan, H., & Kesavan, P. C. (1996) · Biochimica et Biophysica Acta (BBA) - Biomembranes · doi:10.1016/0005-2736(96)00040-5 · Cited by 331
Interaction of Iron with Polyphenolic Compounds: Application to Antioxidant Characterization
Yoshino, M., & Murakami, K. (1998) · Analytical Biochemistry · doi:10.1006/abio.1997.2522 · Cited by 291
Cited by
Spent coffee grounds: A review on current research and future prospects
Campos-Vega, R., Loarca-Piña, G., Vergara-Castañeda, H. A., & Oomah, B. D. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.04.012 · Cited by 679
A study on chemical constituents and sugars extraction from spent coffee grounds
Mussatto, S. I., Carneiro, L. M., Silva, J. P. A., Roberto, I. C., & Teixeira, J. A. (2011) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2010.07.063 · Cited by 444
Hečimović, I., Belščak-Cvitanović, A., Horžić, D., & Komes, D. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.05.059 · Cited by 334
Spent coffee grounds as a valuable source of phenolic compounds and bioenergy
Zuorro, A., & Lavecchia, R. (2012) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2011.12.003 · Cited by 261
Prospective study of coffee consumption and risk of Parkinson’s disease
Sääksjärvi, K., Knekt, P., Rissanen, H., Laaksonen, M. A., Reunanen, A., & Männistö, S. (2008) · European Journal of Clinical Nutrition · doi:10.1038/sj.ejcn.1602788 · Cited by 182
Metadata
- Authors
- Yen, W.-J., Wang, B.-S., Chang, L.-W., & Duh, P.-D.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-03-11
- Volume
- 53
- Issue
- 7
- Pages
- 2658-2663
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1999759188
- Cited by
- 199
- References
- 2
- FWCI
- 4.97
- Type
- journal article
- Language
- en
- Open access
- closed
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