The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods
Abstract
Antioxidant activity of instant coffees produced from the same green coffee beans roasted at three different degrees was analyzed. Coffee melanoidins were obtained by ultrafiltration (10 kDa cutoff) and subsequent diafiltration. Pure melanoidins were isolated from melanoidins after overnight incubation in 2 M NaCl and then ultrafiltered. Filtrates, corresponding to the low molecular weight (LMW) fraction noncovalently linked to the melanoidin skeleton, were also preserved. Antioxidant activity of coffee brews (CB), melanoidins (M), pure melanoidins (PM), and bounded melanoidin compounds (BMC) were tested using the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing power (FRAP) methods. The correlation between the different methods was studied. The higher contribution of melanoidins to the total antioxidant activity of coffees was shown to be caused by the LMW compounds linked noncovalently to the melanoidin skeleton, as data from BMC confirmed. CB, M, and BMC fractions exert the highest antioxidant activity in aqueous media, whereas PM was not dependent on the reaction media. The highest correlation was found between DPPH and FRAP methods.
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Citations
Cites
Effect of Roasting on the Antioxidant Activity of Coffee Brews
del Castillo, M. D., Ames, J. M., & Gordon, M. H. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf011702q · Cited by 372
Cited by
Melanoidins produced by the Maillard reaction: Structure and biological activity
Wang, H.-Y., Qian, H., & Yao, W.-R. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.03.075 · Cited by 719
Vignoli, J. A., Bassoli, D. G., & Benassi, M. T. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2010.07.008 · Cited by 375
Coffee Melanoidins: Structures, Mechanisms of Formation and Potential Health Impacts
Moreira, A. S. P., Nunes, F. M., Domingues, M. R., & Coimbra, M. A. (2012) · Food & Function · doi:10.1039/c2fo30048f · Cited by 346
Coffee components and cardiovascular risk: beneficial and detrimental effects
Godos, J., Pluchinotta, F. R., Marventano, S., Buscemi, S., Li Volti, G., Galvano, F., & Grosso, G. (2014) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2014.940287 · Cited by 210
Extraction of coffee antioxidants: Impact of brewing time and method
Ludwig, I. A., Sanchez, L., Caemmerer, B., Kroh, L. W., De Peña, M. P., & Cid, C. (2012) · Food Research International · doi:10.1016/j.foodres.2012.02.023 · Cited by 185
Metadata
- Authors
- Delgado-Andrade, C., Rufián-Henares, J. A., & Morales, F. J.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-09-09
- Volume
- 53
- Issue
- 20
- Pages
- 7832-7836
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2095544339
- Cited by
- 334
- References
- 1
- FWCI
- 5.16
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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