The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
In Vitro Antioxidant and ex Vivo Protective Activities of Green and Roasted Coffee
Abstract
The antioxidant properties of green and roasted coffee, in relation to species (Coffea arabica and Coffea robusta) and degree of roasting (light, medium, dark), were investigated. These properties were evaluated by determining the reducing substances (RS) of coffee and its antioxidant activity (AA) in vitro (model system beta-carotene-linoleic acid) and ex vivo as protective activity (PA) against rat liver cell microsome lipid peroxidation measured as TBA-reacting substances. RS of C. robustasamples were found to be significantly higher when compared to those of C. arabica samples (p < 0.001). AA for green coffee samples were slightly higher than for the corresponding roasted samples while PA was significantly lower in green coffee compared to that of all roasted samples (p < 0.001). Extraction with three different organic solvents (ethyl acetate, ethyl ether, and dichloromethane) showed that the most protective compounds are extracted from acidified dark roasted coffee solutions with ethyl acetate. The analysis of acidic extract by gel filtration chromatography (GFC) gave five fractions. Higher molecular mass fractions were found to possess antioxidant activity while the lower molecular mass fractions showed protective activity. The small amounts of these acidic, low molecular mass protective fractions isolated indicate that they contain very strong protective agents.
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Citations
Cites
Belitz, H.-D., & Grosch, W. (1999) · doi:10.1007/978-3-662-07281-3 · Cited by 381
A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC
Trugo, L. C., & Macrae, R. (1984) · Food Chemistry · doi:10.1016/0308-8146(84)90006-2 · Cited by 194
Chlorogenic acid composition of instant coffees
Trugo, L. C., & Macrae, R. (1984) · The Analyst · doi:10.1039/an9840900263 · Cited by 184
Cited by
Sustainable management of coffee industry by-products and value addition—a review
Murthy, P. S., & Madhava Naidu, M. (2012) · Resources, Conservation and Recycling · doi:10.1016/j.resconrec.2012.06.005 · Cited by 1,055
Coffee, CYP1A2 genotype, and risk of myocardial infarction
Cornelis, M. C., El-Sohemy, A., Kabagambe, E. K., & Campos, H. (2006) · JAMA · doi:10.1001/jama.295.10.1135 · Cited by 490
Chemical Characterization and Antioxidant Properties of Coffee Melanoidins
Borrelli, R. C., Visconti, A., Mennella, C., Anese, M., & Fogliano, V. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf025686o · Cited by 384
Vignoli, J. A., Bassoli, D. G., & Benassi, M. T. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2010.07.008 · Cited by 375
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
Metadata
- Authors
- Daglia, M., Papetti, A., Gregotti, C., Bertè, F., & Gazzani, G.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-04-18
- Volume
- 48
- Issue
- 5
- Pages
- 1449-1454
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2286829829
- Cited by
- 288
- References
- 3
- FWCI
- 3.92
- Type
- journal article
- Language
- en
- Open access
- closed
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- Daglia, M., Papetti, A., Gregotti, C., Bertè, F., & Gazzani, G. (2000). In Vitro Antioxidant and ex Vivo Protective Activities of Green and Roasted Coffee. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf990510g
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