2,674
Views
14
CrossRef citations to date
0
Altmetric
Original Article

Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew

, , , &
Pages 994-1010 | Received 15 Apr 2018, Accepted 17 May 2019, Published online: 29 May 2019

References

  • Vignoli, J. A.; Bassoli, D. G.; Benassi, M. T. Antioxidant Activity, Polyphenols, Caffeine and Melanoidins in Soluble Coffee : The Influence of Processing Conditions and Raw Material. Food Chem. 2011, 124, 863–868. DOI: 10.1016/j.foodchem.2010.07.008.
  • Hečimović, I.; Belščak-Cvitanović, A.; Horžić, D.; Komes, D. Comparative Study of Polyphenols and Caffeine in Different Coffee Varieties Affected by the Degree of Roasting. Food Chem. 2011, 129, 991–1000. DOI: 10.1016/j.foodchem.2011.05.059.
  • Vignoli, J. A.; Viegas, M. C.; Bassoli, D. G.; Benassi, M. D. T. Roasting Process Affects Differently the Bioactive Compounds and the Antioxidant Activity of Arabica and Robusta Coffees. Food Res. Int. 2014, 61, 279–285. DOI: 10.1016/j.foodres.2013.06.006.
  • Herawati, D.; Giriwono, P. E.; Dewi, F. N. A.; Kashiwagi, T.; Andarwulan, N. Critical Roasting Level Determines Bioactive Content and Antioxidant Activity of Robusta Coffee Beans. Food Sci. Biotechnol. 2019, 28, 7–14. DOI: 10.1007/s10068-018-0442-x.
  • Gloess, A. N.; Vietri, A.; Wieland, F.; Smrke, S.; Schönbächler, B.; López, J. A. S.; Petrozzi, S.; Bongers, S.; Koziorowski, T.; Yeretzian, C. Evidence of Different Flavour Formation Dynamics by Roasting Coffee from Different Origins: On-Line Analysis with PTR-ToF-MS. Int. J. Mass Spectrom. 2014, 365–366, 324–337. DOI: 10.1016/j.ijms.2014.02.010.
  • Fadai, N. T.; Melrose, J.; Please, C. P.; Schulman, A.; Van Gorder, R. A.; Heat, A. Mass Transfer Study of Coffee Bean Roasting. Int. J. Heat Mass Transf. 2017, 104, 787–799. DOI: 10.1016/j.ijheatmasstransfer.2016.08.083.
  • Jeszka-Skowron, M.; Stanisz, E.; De Peña, M. P. Relationship between Antioxidant Capacity, Chlorogenic Acids and Elemental Composition of Green Coffee. LWT - Food Sci. Technol. 2016, 73, 243–250. DOI: 10.1016/j.lwt.2016.06.018.
  • Jeszka-Skowron, M.; Zgoła-Grześkowiak, A.; Grześkowiak, T. Analytical Methods Applied for the Characterization and the Determination of Bioactive Compounds in Coffee. Eur. Food Res. Technol. 2014, 240, 19–31. DOI: 10.1007/s00217-014-2356-z.
  • Fujioka, K.; Shibamoto, T. Chlorogenic Acid and Caffeine Contents in Various Commercial Brewed Coffees. Food Chem. 2008, 106, 217–221. DOI: 10.1016/j.foodchem.2007.05.091.
  • Zhang, Z.; Hu, G.; Caballero, B. Habitual Coffee Consumption and Risk of Hypertension: A Systematic Review and Meta-Analysis of Prospective Observational Studies. Am. J. Clin. Nutr. 2011, 93, 1–8. DOI: 10.3945/ajcn.110.004044.
  • Sarriá, B.; Martínez-López, S.; Mateos, R.; Bravo-Clemente, L. Long-Term Consumption of a Green/Roasted Coffee Blend Positively Affects Glucose Metabolism and Insulin Resistance in Humans. Food Res. Int. 2016, 89, 1023–1028. DOI: 10.1016/j.foodres.2015.12.032.
  • Ding, M.; Bhupathiraju, S. N.; Chen, M.; Van Dam, R. M.; Hu, F. B. Caffeinated and Decaffeinated Coffee Consumption and Risk of Type 2 Diabetes: A Systematicreview and A Dose-Response Meta-Analysis. Diabetes Care. 2014, 37, 569–586. DOI: 10.2337/dc13-1203.
  • Fernandez-Gomez, B.; Lezama, A.; Amigo-Benavent, M.; Ullate, M.; Herrero, M.; Martín, M. Á.; Mesa, M. D.; Del Castillo, M. D. Insights on the Health Benefits of the Bioactive Compounds of Coffee Silverskin Extract. J. Funct. Foods. 2016, 25, 197–207. DOI: 10.1016/j.jff.2016.06.001.
  • Singh, K.; Kafka, A.; Kang, B. H.; Goundra, R.; Kwon, Y. I.; Apostolidis, E. In Vitro Evaluation and Determination of Responsible Fraction of Coffee Beans and Dried Sugar Beet Leaves for Alpha-Glucosidase Inhibition. Int. J. Appl. Res. Nat. Prod. 2014, 7, 15–20.
  • Zhang, L.; Tu, Z. C.; Yuan, T.; Wang, H.; Xie, X.; Fu, Z. F. Antioxidants and α-Glucosidase Inhibitors from Ipomoea Batatas Leaves Identified by Bioassay-Guided Approach and Structure-Activity Relationships. Food Chem. 2016, 208, 61–67. DOI: 10.1016/j.foodchem.2016.03.079.
  • Uribarri, J.; Dolores, M.; Pía, M.; Maza, D.; Filip, R.; Gugliucci, A.; Luevano-, C.; Macías-Cervantes, M. H.; Bastos, D. H. M.; Medrano, A.;; et al. Dietary Advanced Glycation End Products and Their Role in Health and Disease. Adv. Nutr. 2015, 6, 461–473. DOI: 10.3945/an.115.008433.
  • Francini, F.; Schinella, G. R. Natural Products for the Treatment of Type 2 Diabetes Mellitus. Planta Med. 2015, 81, 975–994. DOI: 10.1055/s-0035-1546131.
  • Asgar, M. A.;. Anti-Diabetic Potential of Phenolic Compounds : A Review. Int. J. Food Prof. 2013, 16, 91–103. DOI: 10.1080/10942912.2011.595864.
  • Yan, S.; Shao, H.; Zhou, Z.; Wang, Q.; Zhao, L.; Yang, X. Non-Extractable Polyphenols of Green Tea and Their Antioxidant, Anti-α-Glucosidase Capacity, and Release during in Vitro Digestion. J. Funct. Foods. 2018, 42, 129–136. DOI: 10.1016/j.jff.2018.01.006.
  • Pellegrini, N.; Serafini, M.; Colombi, B.; Del Rio, D.; Salvatore, S.; Bianchi, M.; Brighenti, F. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different in Vitro Assays. J. Nutr. 2003, 133, 2812–2819. DOI: 10.1093/jn/133.8.2622.
  • Suda, I.; Oki, T.; Nishiba, Y.; Masuda, M.; Kobayashi, M.; Nagai, S.; Hiyane, R.; Miyashige, T. Polyphenol Contents and Radical-Scavenging Activity of Extracts from Fruits and Vegetables in Cultivated in Okinawa, Japan. Nippon Shokuhin Kagaku Kogaku Kaishi. 2005, 52, 462–471. DOI: 10.3136/nskkk.52.462.
  • Watanabe, J.; Oki, T.; Takebayashi, J.; Yamasaki, K.; Takano-Ishikawa, Y.; Hino, A.; Yasui, A. Method Validation by Interlaboratory Studies of Improved Hydrophilic Oxygen Radical Absorbance Capacity Methods for the Determination of Antioxidant Capacities of Antioxidant Solutions and Food Extracts. Anal. Sci. 2012, 28, 159–165.
  • Lavelli, V.; Corey, M.; Kerr, W.; Vantaggi, C. Stability and Anti-Glycation Properties of Intermediate Moisture Apple Products Fortified with Green Tea. Food Chem. 2011, 127, 589–595. DOI: 10.1016/j.foodchem.2011.01.047.
  • Kim, S. D.;. Α-Glucosidase Inhibitor Isolated From Coffee. J. Microbiol. Biotechnol. 2015, 25, 174–177. DOI: 10.4014/jmb.1411.11057.
  • Corso, M. P.; Vignoli, J. A.; Benassi, M. D. T. Development of an Instant Coffee Enriched with Chlorogenic Acids. J. Food Sci. Technol. 2016, 53, 1380–1388. DOI: 10.1007/s13197-015-2163-y.
  • Ludwig, I. A.; Sanchez, L.; Caemmerer, B.; Kroh, L. W.; De Peña, M. P.; Cid, C. Extraction of Coffee Antioxidants: Impact of Brewing Time and Method. Food Res. Int. 2012, 48, 57–64. DOI: 10.1016/j.foodres.2012.02.023.
  • Edwards, Q. A.; Lunat, I.; Neale, L. D. G.; Kulikov, S. M. Distribution of Caffeine between Selected Water-Organic Solvent Media. Int. J. Chem. Sci. 2015, 13(3), 1218–1226.
  • Bartel, C.; Mesias, M.; Morales, F. J. Investigation on the Extractability of Melanoidins in Portioned Espresso Coffee. Food Res. Int. 2015, 67, 356–365. DOI: 10.1016/j.foodres.2014.11.053.
  • Grajeda-Iglesias, C.; Salas, E.; Barouh, N.; Baréa, B.; Panya, A.; Figueroa-Espinoza, M. C. Antioxidant Activity of Protocatechuates Evaluated by DPPH, ORAC, and CAT Methods. Food Chem. 2016, 194, 749–757. DOI: 10.1016/j.foodchem.2015.07.119.
  • Mesías, M.; Navarro, M.; Martínez-Saez, N.; Ullate, M.; Del Castillo, M. D.; Morales, F. J. Antiglycative and Carbonyl Trapping Properties of the Water Soluble Fraction of Coffee Silverskin. Food Res. Int. 2014, 62, 1120–1126. DOI: 10.1016/j.foodres.2014.05.058.
  • Ludwig, I. A.; Sánchez, L.; De Peña, M. P.; Cid, C. Contribution of Volatile Compounds to the Antioxidant Capacity of Coffee. Food Res. Int. 2014, 61, 67–74. DOI: 10.1016/j.foodres.2014.03.045.
  • Brezová, V.; Šlebodová, A.; Staško, A. Coffee as a Source of Antioxidants: An EPR Study. Food Chem. 2009, 114, 859–868. DOI: 10.1016/j.foodchem.2008.10.025.
  • Anesini, C.; Turner, S.; Cogoi, L.; Filip, R. Study of the Participation of Caffeine and Polyphenols on the Overall Antioxidant Activity of Mate (Ilex Paraguariensis). LWT - Food Sci. Technol. 2012, 45, 299–304. DOI: 10.1016/j.lwt.2011.06.015.
  • Xu, H.; Wang, W.; Liu, X.; Yuan, F.; Gao, Y. Antioxidative Phenolics Obtained from Spent Coffee Grounds (Coffea Arabica L.) By Subcritical Water Extraction. Ind. Crops Prod. 2015, 76, 946–954. DOI: 10.1016/j.indcrop.2015.07.054.
  • Pérez-Hernández, L. M.; Chávez-Quiroz, K.; Medina-Juárez, L. Á.; Gámez Meza, N. Phenolic Characterization, Melanoidins, and Antioxidant Activity of Some Commercial Coffees from Coffea Arabica and Coffea Canephora. J. Mex. Chem. Soc. 2012, 56(4), 430–435.
  • Jaiswal, R.; Müller, H.; Müller, A.; Karar, M. G. E.; Kuhnert, N. Identification and Characterization of Chlorogenic Acids, Chlorogenic Acid Glycosides and Flavonoids from Lonicera Henryi L. (Caprifoliaceae) Leaves by LC-MSn. Phytochemistry. 2014, 108, 252–263. DOI: 10.1016/j.phytochem.2014.08.023.
  • Mills, C. E.; Oruna-Concha, M. J.; Mottram, D. S.; Gibson, G. R.; Spencer, J. P. E. The Effect of Processing on Chlorogenic Acid Content of Commercially Available Coffee. Food Chem. 2013, 141, 3335–3340. DOI: 10.1016/j.foodchem.2013.06.014.
  • Suárez-Quiroz, M. L.; Campos, A. A.; Alfaro, G. V.; Ríos-Gonzáles, O.; Villeneuve, P.; Figueroa-Espinoza, M. C. Journal of Food Composition and Analysis Isolation of Green Coffee Chlorogenic Acids Using Activated Carbon. Food Compos. Anal. 2014, 33, 55–58. DOI: 10.1016/j.jfca.2013.10.005.
  • Rodrigues, N. P.; Bragagnolo, N. Identification and Quantification of Bioactive Compounds in Coffee Brews by HPLC-DAD-MSn. J. Food Compos. Anal. 2013, 32, 105–115. DOI: 10.1016/j.jfca.2013.09.002.
  • Alongi, M.; Anese, M. Effect of Coff Ee Roasting on in Vitro α -Glucosidase Activity : Inhibition and Mechanism of Action. Food Res. Int. 2018, 111, 480–487. DOI: 10.1016/j.foodres.2018.05.061.
  • Ishikawa, A.; Yamashita, H.; Hiemori, M.; Inagaki, E.; Kimoto, M.; Okamoto, M.; Tsuji, H.; Memon, A. N.; Mohammadi, A.; Natori, Y. Characterization of Inhibitors of Postprandial Hyperglycemia from the Leaves of Nerium Indicum. J. Nutr. Sci. Vitaminol. (Tokyo). 2007, 53, 166–173. DOI: 10.3177/jnsv.53.166.
  • Świeca, M.; Gawlik-Dziki, U.; Dziki, D.; Baraniak, B. Wheat Bread Enriched with Green Coffee – In Vitro Bioaccessibility and Bioavailability of Phenolics and Antioxidant Activity. Food Chem. 2017, 221, 1451–1457. DOI: 10.1016/j.foodchem.2016.11.006.
  • Farah, A.; Monteiro, M.; Donangelo, C. M.; Lafay, S. Chlorogenic Acids from Green Coffee Extract are Highly Bioavailable in Humans. J. Nutr. 2008, 138, 2309–2315. DOI: 10.3945/jn.108.095554.