![]() ![]() Īntioxidant activity of coffee beans depends on characteristics of phenolic compounds, especially chlorogenic acids which possess in vitro and in vivo antioxidant capacity, and these phenolics are highly bioavailable in vitro. Caffeine in coffee reduces oxidative stress and protects antioxidant system: in hypoxia-induced pulmonary epithelial cells it is an inhibitor of hydrogen peroxide-induced lipid peroxidation products in human skin fibroblasts, and it reduces tissue lipid peroxidation and ROS. Green coffee beans contain higher level of 5- O-caffeoylquinic acid (5-CQA), even twofold higher than in roasted coffee depending on the time of roasting. These properties are connected with bioactive compounds, not only chlorogenic acids and their derivatives, but also caffeine, theophylline and theobromine, cafestol, kahweol, tocopherols and trigonelline. Green coffee bean extract shows a hypotensive effect in rats and reduces visceral fat and body weight. Ĭoffee as a functional food with antioxidant properties reduces the incidence of cancer, diabetes and liver disease, protects against Parkinson’s disease and reduces mortality risk. Arabica usually comes from South America (mainly from Brazil) and upland and mountain areas of East Africa while Robusta (mainly from Vietnam) from lowland of Central and West Africa and South Asia. robusta are the most important species of Coffea, and they constitute 60–40 % of world production. Genus Coffea arabica and Coffea canephora var. It contains more than 700 compounds which are responsible for its aromatic and unique flavor. Extracts of green coffee beans from Vietnam possessed the highest antioxidant activity in both assays.Ĭoffee is one of the most popular drinks nowadays all over the world. Antioxidant activity of coffee extracts was measured by CUPRAC and F–C assays, which really measure the reducing power of the sample components. Decaffeination process does not affect the concentration of this main chlorogenic acid, but steaming of the coffee beans with hot water produced a significant decrease in the level of 5-CQA. The highest concentration of 5- O-caffeoylquinic acid (5-CQA) was obtained for both coffees from Uganda. Generally, Robusta coffee extracts contain twice as much caffeine as Arabica, and its content varies from 3.41 % per dry mass in Arabica type from Laos or Rwanda to 8.16 % in Robusta coffee from Indonesia. The content of these compounds was determined by HPLC–DAD analysis in twelve samples of coffee from Robusta and Arabica types of different geographical origin including steamed and decaffeinated coffees. ![]() Caffeine are important for flavor formation as well as the health effect of green coffee brews and its extracts. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |