Scavenging Capacity Of Coffee Brews Against Oxygen And Nitrogen Reactive Species And The Correlation With Bioactive Compounds By Multivariate Analysis

dc.creatorRodrigues N.P.
dc.creatorToledo Benassi M.
dc.creatorBragagnolo N.
dc.date2014
dc.date2015-06-25T17:50:38Z
dc.date2015-11-26T15:35:01Z
dc.date2015-06-25T17:50:38Z
dc.date2015-11-26T15:35:01Z
dc.date.accessioned2018-03-28T22:43:34Z
dc.date.available2018-03-28T22:43:34Z
dc.identifier
dc.identifierFood Research International. Elsevier Ltd, v. 61, n. , p. 228 - 235, 2014.
dc.identifier9639969
dc.identifier10.1016/j.foodres.2013.09.028
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84902006947&partnerID=40&md5=e25e5378d248052630de855e07198c08
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/85877
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/85877
dc.identifier2-s2.0-84902006947
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1263118
dc.descriptionIn the present work the scavenging capacity of coffee brews against ROS (ROO<sup/>, H2O2, HO<sup/> and HOCl) and RNS (NO<sup/> and ONOO-) was evaluated and correlated with their bioactive compounds by multivariate analysis. It is the first time that the complete antioxidant capacity profile of coffee brews against different ROS and RNS is evaluated and that the capacity of coffee brews to scavenge NO<sup/> is reported. The coffee brews were able to scavenge all the reactive species tested and possibly NO2 <sup/> and CO3 -. The capacity of the coffee brews to scavenge ROO<sup/> (2523 to 3673μmol TE/g), HO<sup/> (IC50=2.24 to 4.38μg/mL), NO<sup/> (IC50=3.07 to 5.67μg/mL) and ONOO- (IC50=1.29 to 2.88μg/mL) was positively correlated to the contents of chlorogenic acids, chlorogenic acid lactones and p-coumaric acid, while the scavenging capacity against H2O2 (IC50=336 to 531μg/mL) was positively correlated to the content of browned compounds, mainly melanoidins. The coffee brews showed to be potent HOCl scavengers (IC50=5.12 to 11.20μg/mL), which was correlated to the contents of caffeic acid, 5-hydroxymethylfurfural and browned compounds. These results reinforce the hypothesis that the scavenging capacity against ROS/RNS is one of the mechanisms that can explain the association between the consumption of coffee brews and the decreased risk of chronic-degenerative diseases. © 2013 Elsevier Ltd.
dc.description61
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dc.description228
dc.description235
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dc.languageen
dc.publisherElsevier Ltd
dc.relationFood Research International
dc.rightsfechado
dc.sourceScopus
dc.titleScavenging Capacity Of Coffee Brews Against Oxygen And Nitrogen Reactive Species And The Correlation With Bioactive Compounds By Multivariate Analysis
dc.typeArtículos de revistas


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