Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities. (15th December 2016)

• Record Type: Journal Article
• Authors: Liang, Ningjian; Xue, Wei; Kennepohl, Pierre; Kitts, David D.
• Is Part Of: Food chemistry. Volume 213(2016)
• Page Start: 251
• Page End: 259
• Publication Date: 2016-12-15
• Subjects: CGA chlorogenic acid -- 3-CQA 3-caffeoylquinic acid -- 4-CQA 4-caffeoylquinic acid -- 5-CQA 5-caffeoylquinic acid -- 3, 4-diCQA 3, 4-dicaffeoylquinic acid -- 3, 5-diCQA 3, 5-dicaffeoylquinic acid -- 4, 5-diCQA 4, 5-dicaffeoylquinic acid -- ORAC oxygen radical absorbance capacity -- ABTS 2, 2′-azino-bis(3-ethylbenzothiazoline-6 sulphonic -- DPPH 2, 2-diphenyl-1-picrylhydrazyl -- NO nitric oxide -- DCFH-DA dichlorofluorescein diacetate -- Trolox 2, 5, 7, 8-tetramethylchroman-2-carboxylic acid -- TEMPO 4-hydroxy-22, 6, 6-tetra-methylpiperidine, N-oxyl -- EPR electron paramagnetic resonance -- MTT 3-(4, 5-dimethylthiazol-2-yl)-2, 5-diphenyl tetrazolium bromide -- MEM minimum essential medium -- HPLC high performance liquid chromatography -- HMW high molecular weight -- MRP Maillard reaction products; Coffee -- Chlorogenic acid isomer -- Antioxidant -- Principle component analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.06.041
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Roasting contribute more to changes in CGA content than geographical factor. Browning parameters corresponded highest to TEMPO scavenging capacity. CGA content corresponded highest to intracellular antioxidant activity. Abstract: Coffee bean source and roasting conditions significantly ( p < 0.05) affected the content of chlorogenic acid (CGA) isomers, several indices of browning and subsequent antioxidant values. Principal component analysis was used to interpret the correlations between physiochemical and antioxidant parameters of coffee. CGA isomer content was positively correlated ( p < 0.001) to capacity of coffee to reduce nitric oxide and scavenge Frémy's salt. Indices of browning in roasted coffee were positively correlated ( p < 0.001) to ABTS and TEMPO radical scavenging capacity, respectively. Only the CGA content of coffee corresponded to intracellular antioxidant capacity measured in Caco-2 intestinal cells. This study concluded that the intracellular antioxidant capacity that best describes potential health benefits of coffee positively corresponds best with CGA content.