Is Coffee Powder Extract a Possible Functional Ingredient Useful in Food and Nutraceutical Industries?

The present study aimed to assess the phytochemical content and in vitro bioactivity of ethanolic extracts of Arabica (A) and/or Robusta (R) coffee powder having different geographical origins. For this purpose, total phenols (TPC) and flavonoids (TFC) content as well as a- and b-tocopherol were qua...

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Autores: Nartea, Ancuta, Lucci, Paolo, Loizzo, Monica R., Tundis, Rosa, Leporini, MariarosariaM., Gervasi, Luigia, Fanesi, Benedetta, Núñez Burcio, Oscar, Frega, Natale G., Fiorini, Dennis, Pacetti, Deborah
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/188714
Acceso en línea:https://hdl.handle.net/2445/188714
Access Level:acceso abierto
Palabra clave:Cafè (Beguda)
Fenols
Antioxidants
Coffee drink
Phenols
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spelling Is Coffee Powder Extract a Possible Functional Ingredient Useful in Food and Nutraceutical Industries?Nartea, AncutaLucci, PaoloLoizzo, Monica R.Tundis, RosaLeporini, MariarosariaM.Gervasi, LuigiaFanesi, BenedettaNúñez Burcio, OscarFrega, Natale G.Fiorini, DennisPacetti, DeborahCafè (Beguda)FenolsAntioxidantsCoffee drinkPhenolsAntioxidantsThe present study aimed to assess the phytochemical content and in vitro bioactivity of ethanolic extracts of Arabica (A) and/or Robusta (R) coffee powder having different geographical origins. For this purpose, total phenols (TPC) and flavonoids (TFC) content as well as a- and b-tocopherol were quantified. The antioxidant activity was assessed by using a multi-target approach in which the radical scavenging potential, the protection from lipid peroxidation, and the involvement of the iron-reducing mechanism were applied. The carbohydrate hydrolyzing enzymes' (a-amylase and a-glucosidase) inhibitory activities were also assessed. Arabica coffee sample (C2-A) showed the highest TPC, TFC, and a-tocopherol content with values of 63.1 mg chlorogenic acid equivalents (CAE)/g dry powder, 16.2 mg of quercetin (QE) equivalents/g dry powder, and 5.6 mg/100 g dry powder, respectively. Relative Antioxidant Capacity Index (RACI), used to statistically integrate results from 2,2′-azino-bis(3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing ability power (FRAP), and protection of lipid peroxidation assays, evidenced that sample C4-R derived from Robusta from Guatemala showed the highest antioxidant potential with a value of -0.61. Arabica from Puerto Rico was the most active against a-amylase, whereas the blend Arabica/Robusta sample (C5-A60R40) showed the highest inhibitory activity against a-glucosidase with IC50 values of 120.2 and 134.6 mg/mL, respectively. The results show how the qualitative-quantitative composition of the extracts is strongly associated not only with the variety but also with the geographical origin of the samples.Codon Publications2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/188714Articles publicats en revistes (Enginyeria Química i Química Analítica)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.15586/ijfs.v34i1.2171Italian Journal of Food Science, 2022, vol. 34, num. 1, p. 140-148https://doi.org/10.15586/ijfs.v34i1.2171cc-by-nc-sa (c) Nartea, Ancuta et al., 2022https://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1887142026-05-27T06:46:51Z
dc.title.none.fl_str_mv Is Coffee Powder Extract a Possible Functional Ingredient Useful in Food and Nutraceutical Industries?
title Is Coffee Powder Extract a Possible Functional Ingredient Useful in Food and Nutraceutical Industries?
spellingShingle Is Coffee Powder Extract a Possible Functional Ingredient Useful in Food and Nutraceutical Industries?
Nartea, Ancuta
Cafè (Beguda)
Fenols
Antioxidants
Coffee drink
Phenols
Antioxidants
title_short Is Coffee Powder Extract a Possible Functional Ingredient Useful in Food and Nutraceutical Industries?
title_full Is Coffee Powder Extract a Possible Functional Ingredient Useful in Food and Nutraceutical Industries?
title_fullStr Is Coffee Powder Extract a Possible Functional Ingredient Useful in Food and Nutraceutical Industries?
title_full_unstemmed Is Coffee Powder Extract a Possible Functional Ingredient Useful in Food and Nutraceutical Industries?
title_sort Is Coffee Powder Extract a Possible Functional Ingredient Useful in Food and Nutraceutical Industries?
dc.creator.none.fl_str_mv Nartea, Ancuta
Lucci, Paolo
Loizzo, Monica R.
Tundis, Rosa
Leporini, MariarosariaM.
Gervasi, Luigia
Fanesi, Benedetta
Núñez Burcio, Oscar
Frega, Natale G.
Fiorini, Dennis
Pacetti, Deborah
author Nartea, Ancuta
author_facet Nartea, Ancuta
Lucci, Paolo
Loizzo, Monica R.
Tundis, Rosa
Leporini, MariarosariaM.
Gervasi, Luigia
Fanesi, Benedetta
Núñez Burcio, Oscar
Frega, Natale G.
Fiorini, Dennis
Pacetti, Deborah
author_role author
author2 Lucci, Paolo
Loizzo, Monica R.
Tundis, Rosa
Leporini, MariarosariaM.
Gervasi, Luigia
Fanesi, Benedetta
Núñez Burcio, Oscar
Frega, Natale G.
Fiorini, Dennis
Pacetti, Deborah
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Cafè (Beguda)
Fenols
Antioxidants
Coffee drink
Phenols
Antioxidants
topic Cafè (Beguda)
Fenols
Antioxidants
Coffee drink
Phenols
Antioxidants
description The present study aimed to assess the phytochemical content and in vitro bioactivity of ethanolic extracts of Arabica (A) and/or Robusta (R) coffee powder having different geographical origins. For this purpose, total phenols (TPC) and flavonoids (TFC) content as well as a- and b-tocopherol were quantified. The antioxidant activity was assessed by using a multi-target approach in which the radical scavenging potential, the protection from lipid peroxidation, and the involvement of the iron-reducing mechanism were applied. The carbohydrate hydrolyzing enzymes' (a-amylase and a-glucosidase) inhibitory activities were also assessed. Arabica coffee sample (C2-A) showed the highest TPC, TFC, and a-tocopherol content with values of 63.1 mg chlorogenic acid equivalents (CAE)/g dry powder, 16.2 mg of quercetin (QE) equivalents/g dry powder, and 5.6 mg/100 g dry powder, respectively. Relative Antioxidant Capacity Index (RACI), used to statistically integrate results from 2,2′-azino-bis(3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing ability power (FRAP), and protection of lipid peroxidation assays, evidenced that sample C4-R derived from Robusta from Guatemala showed the highest antioxidant potential with a value of -0.61. Arabica from Puerto Rico was the most active against a-amylase, whereas the blend Arabica/Robusta sample (C5-A60R40) showed the highest inhibitory activity against a-glucosidase with IC50 values of 120.2 and 134.6 mg/mL, respectively. The results show how the qualitative-quantitative composition of the extracts is strongly associated not only with the variety but also with the geographical origin of the samples.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/188714
url https://hdl.handle.net/2445/188714
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.15586/ijfs.v34i1.2171
Italian Journal of Food Science, 2022, vol. 34, num. 1, p. 140-148
https://doi.org/10.15586/ijfs.v34i1.2171
dc.rights.none.fl_str_mv cc-by-nc-sa (c) Nartea, Ancuta et al., 2022
https://creativecommons.org/licenses/by-nc-sa/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-sa (c) Nartea, Ancuta et al., 2022
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Codon Publications
publisher.none.fl_str_mv Codon Publications
dc.source.none.fl_str_mv Articles publicats en revistes (Enginyeria Química i Química Analítica)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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