Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed us...
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| Veröffentlicht in: | Journal of food science and technology 2017-07, Vol.54 (8), p.2324-2331 |
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| creator | Gorjanović, Stanislava Komes, Draženka Laličić-Petronijević, Jovanka Pastor, Ferenc T. Belščak-Cvitanović, Ana Veljović, Mile Pezo, Lato Sužnjević, Desanka Ž. |
| description | Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H
2
O
2
at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee. |
| doi_str_mv | 10.1007/s13197-017-2672-y |
| format | Article |
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2
O
2
at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-017-2672-y</identifier><identifier>PMID: 28740289</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Antioxidants ; Assaying ; Barley ; Carob ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chicory ; Coffee ; Direct current ; Dissolution ; Electrochemistry ; Flavonoids ; Food Science ; Hydrogen peroxide ; Instant coffee ; Mathematical analysis ; Melanoidins ; Mercury ; Mercury (metal) ; Nutrition ; Original ; Original Article ; Phenolic acids ; Phenols ; Polyphenols ; Principal components analysis ; Pyridinium ; Spectrophotometry ; Studies</subject><ispartof>Journal of food science and technology, 2017-07, Vol.54 (8), p.2324-2331</ispartof><rights>Association of Food Scientists & Technologists (India) 2017</rights><rights>Journal of Food Science and Technology is a copyright of Springer, 2017.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c470t-46a642359745a58f2450338da1884e6b2f7c1e614a33d42aeda231815d8719403</citedby><cites>FETCH-LOGICAL-c470t-46a642359745a58f2450338da1884e6b2f7c1e614a33d42aeda231815d8719403</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5502025/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5502025/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28740289$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gorjanović, Stanislava</creatorcontrib><creatorcontrib>Komes, Draženka</creatorcontrib><creatorcontrib>Laličić-Petronijević, Jovanka</creatorcontrib><creatorcontrib>Pastor, Ferenc T.</creatorcontrib><creatorcontrib>Belščak-Cvitanović, Ana</creatorcontrib><creatorcontrib>Veljović, Mile</creatorcontrib><creatorcontrib>Pezo, Lato</creatorcontrib><creatorcontrib>Sužnjević, Desanka Ž.</creatorcontrib><title>Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H
2
O
2
at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.</description><subject>Antioxidants</subject><subject>Assaying</subject><subject>Barley</subject><subject>Carob</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chicory</subject><subject>Coffee</subject><subject>Direct current</subject><subject>Dissolution</subject><subject>Electrochemistry</subject><subject>Flavonoids</subject><subject>Food Science</subject><subject>Hydrogen peroxide</subject><subject>Instant coffee</subject><subject>Mathematical analysis</subject><subject>Melanoidins</subject><subject>Mercury</subject><subject>Mercury (metal)</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Phenolic acids</subject><subject>Phenols</subject><subject>Polyphenols</subject><subject>Principal components analysis</subject><subject>Pyridinium</subject><subject>Spectrophotometry</subject><subject>Studies</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kU9r3jAMxsPYaEvXD9DLCOyySzrLsWPnMihlfwqFXraz8evIjUtiZ7ZTFvbl5_ZtSzeYLxbST48knqo6BXIGhIiPCVroRUNANLQTtNleVUekF7yRjNDXJSaUNgCcH1YnKd2S8loqJCUH1SGVokCyP6p-n_vswi83aJ9rtNYZh95sdbD1EqZtGdGHKdU2hrk2wVrEWvvhKUzrLmWX14ypwQlNjsGMODujp_oOY1pTnZaH9DKGHGbM0ZlaL0sM2oxvqzdWTwlPHv_j6seXz98vvjVX118vL86vGsMEyQ3rdMdoy3vBuObSUsZJ28pBg5QMux21wgB2wHTbDoxqHDRtQQIfpICekfa4-rTXXdbdjINBn6Oe1BLdrOOmgnbq74p3o7oJd4pzQgnlReDDo0AMP1dMWc0uGZwm7TGsSUFfBgIjwAr6_h_0NqzRl_MKBQLKzkIWCvaUiSGliPZ5GSDq3l21d1cVd9W9u2orPe9eXvHc8eRlAegeSKXkbzC-GP1f1T-02LMn</recordid><startdate>20170701</startdate><enddate>20170701</enddate><creator>Gorjanović, Stanislava</creator><creator>Komes, Draženka</creator><creator>Laličić-Petronijević, Jovanka</creator><creator>Pastor, Ferenc T.</creator><creator>Belščak-Cvitanović, Ana</creator><creator>Veljović, Mile</creator><creator>Pezo, Lato</creator><creator>Sužnjević, Desanka Ž.</creator><general>Springer India</general><general>Springer Nature 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efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach</title><author>Gorjanović, Stanislava ; Komes, Draženka ; Laličić-Petronijević, Jovanka ; Pastor, Ferenc T. ; Belščak-Cvitanović, Ana ; Veljović, Mile ; Pezo, Lato ; Sužnjević, Desanka Ž.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c470t-46a642359745a58f2450338da1884e6b2f7c1e614a33d42aeda231815d8719403</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Antioxidants</topic><topic>Assaying</topic><topic>Barley</topic><topic>Carob</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chicory</topic><topic>Coffee</topic><topic>Direct current</topic><topic>Dissolution</topic><topic>Electrochemistry</topic><topic>Flavonoids</topic><topic>Food Science</topic><topic>Hydrogen peroxide</topic><topic>Instant coffee</topic><topic>Mathematical analysis</topic><topic>Melanoidins</topic><topic>Mercury</topic><topic>Mercury (metal)</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Phenolic acids</topic><topic>Phenols</topic><topic>Polyphenols</topic><topic>Principal components analysis</topic><topic>Pyridinium</topic><topic>Spectrophotometry</topic><topic>Studies</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gorjanović, Stanislava</creatorcontrib><creatorcontrib>Komes, Draženka</creatorcontrib><creatorcontrib>Laličić-Petronijević, Jovanka</creatorcontrib><creatorcontrib>Pastor, Ferenc T.</creatorcontrib><creatorcontrib>Belščak-Cvitanović, Ana</creatorcontrib><creatorcontrib>Veljović, Mile</creatorcontrib><creatorcontrib>Pezo, Lato</creatorcontrib><creatorcontrib>Sužnjević, Desanka 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Technol</addtitle><date>2017-07-01</date><risdate>2017</risdate><volume>54</volume><issue>8</issue><spage>2324</spage><epage>2331</epage><pages>2324-2331</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H
2
O
2
at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>28740289</pmid><doi>10.1007/s13197-017-2672-y</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Antioxidants Assaying Barley Carob Chemistry Chemistry and Materials Science Chemistry/Food Science Chicory Coffee Direct current Dissolution Electrochemistry Flavonoids Food Science Hydrogen peroxide Instant coffee Mathematical analysis Melanoidins Mercury Mercury (metal) Nutrition Original Original Article Phenolic acids Phenols Polyphenols Principal components analysis Pyridinium Spectrophotometry Studies |
| title | Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach |
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