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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Cites
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A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC
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Chlorogenic acid composition of instant coffees
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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
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Effect of Roasting on the Antioxidant Activity of Coffee Brews
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Farah, A. (2012) · Coffee · doi:10.1002/9781119949893.ch2 · Cited by 330
Vignoli, J. A., Viegas, M. C., Bassoli, D. G., & Benassi, M. D. T. (2014) · Food Research International · doi:10.1016/j.foodres.2013.06.006 · Cited by 261
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
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In Vitro and ex Vivo Antihydroxyl Radical Activity of Green and Roasted Coffee
Daglia, M., Racchi, M., Papetti, A., Lanni, C., Govoni, S., & Gazzani, G. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030298n · Cited by 113
Self-citationAcute Effects of Coffee on Endothelial Function in Healthy Subjects
Buscemi, S., Verga, S., Batsis, J. A., Donatelli, M., Tranchina, M. R., Belmonte, S., Mattina, A., Re, A., & Cerasola, G. (2010) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2010.9 · Cited by 110
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Role of Hydroxycinnamates in Coffee Melanoidin Formation
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The effect of bean origin and temperature on grinding roasted coffee
Uman, E., Colonna-Dashwood, M., Colonna-Dashwood, L., Perger, M., Klatt, C., Leighton, S., Miller, B., Butler, K. T., Melot, B. C., Speirs, R. W., et al. (2016) · Scientific Reports · doi:10.1038/srep24483 · Cited by 58
Opitz, S., Smrke, S., Goodman, B., Keller, M., Schenker, S., & Yeretzian, C. (2014) · Foods · doi:10.3390/foods3040586 · Cited by 39
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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