Influence Of Coffee Genotype On Bioactive Compounds And The In Vitro Capacity To Scavenge Reactive Oxygen And Nitrogen Species

dc.creatorRodrigues
dc.creatorNaira Poerner; Garcia Sahra
dc.creatorTerezinha de Jesus; Bragagnolo
dc.creatorNeura
dc.date2015-MAY
dc.date2016-06-07T13:17:59Z
dc.date2016-06-07T13:17:59Z
dc.date.accessioned2018-03-29T01:38:29Z
dc.date.available2018-03-29T01:38:29Z
dc.identifier
dc.identifierInfluence Of Coffee Genotype On Bioactive Compounds And The In Vitro Capacity To Scavenge Reactive Oxygen And Nitrogen Species. Amer Chemical Soc, v. 63, p. 4815-4826 MAY-2015.
dc.identifier0021-8561
dc.identifierWOS:000355154400015
dc.identifier10.1021/acs.jafc.5b00530
dc.identifierhttp://pubs.acs.org/doi/abs/10.1021/acs.jafc.5b00530
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/242438
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1306136
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe influence of green coffee genotype on the bioactive compounds and the in vitro antioxidant capacity against the principal reactive oxygen (ROO center dot, H2O2, HO center dot, and HOCl) and nitrogen (NO center dot and ONOO-) species of biological relevance was investigated. This is the first report on the capacity of green coffee to scavenge H2O2, HOCl, and NO center dot. Variations in the contents of total chlorogenic acids (22.9-37.9 g/100 g), cinnamoyl-amino acid conjugates (0.03-1.12 g/100 g), trigonelline (3.1-6.7 g/100 g), and caffeine (3.9-11.8 g/100 g) were found. Hydrophilic extracts of Coffea canephora and Coffea kapakata were the most potent scavengers of ROO center dot, H2O2, HO center dot, NO center dot, and ONOO- due to their chlorogenic acid contents, which were, on average, 30% higher than those found in Coffea arabica and Coffea racemosa. The results showed that genotype is a determinant characteristic in the bioactive compound contents and consequently in the antioxidant capacity of green coffee.
dc.description63
dc.description19
dc.description
dc.description4815
dc.description4826
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFAPESP [2011/01335-0]
dc.description
dc.description
dc.description
dc.languageen
dc.publisherAMER CHEMICAL SOC
dc.publisher
dc.publisherWASHINGTON
dc.relationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
dc.rightsfechado
dc.sourceWOS
dc.subjectGreen Coffee
dc.subjectChlorogenic Acids
dc.subjectBean Extract
dc.subjectLc-msn
dc.subjectPhenolic-compounds
dc.subjectArabica
dc.subjectIdentification
dc.subjectPeroxynitrite
dc.subjectMetabolites
dc.subjectConsumption
dc.titleInfluence Of Coffee Genotype On Bioactive Compounds And The In Vitro Capacity To Scavenge Reactive Oxygen And Nitrogen Species
dc.typeArtículos de revistas


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