Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
2017
Authors
Gorjanović, StanislavaKomes, Draženka
Laličić-Petronijević, Jovanka
Pastor, Ferenc T.
Belscak-Cvitanović, Ana
Veljović, Mile
Pezo, Lato
Suznjević, Desanka Z.
Article (Published version)
Metadata
Show full item recordAbstract
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 H2O2 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. Comp...lex 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.
Keywords:
Antioxidant / DC polarography / Hydrogen peroxide / Coffee / N-methyl pyridiniumSource:
Journal of Food Science and Technology-Mysore, 2017, 54, 8, 2324-2331Publisher:
- Springer India, New Delhi
Funding / projects:
- Modulation of antioxidative metabolism in plants for improvement of plant abiotic stress tolerance and identification of new biomarkers for application in remediation and monitoring of degraded biotopes (RS-43010)
- Content of bioactive components in small and stone fruits as affected by cultivar specificities and growing conditions, and obtaining biologically valuable products by improved and newly developed technologies (RS-31093)
DOI: 10.1007/s13197-017-2672-y
ISSN: 0022-1155
PubMed: 28740289
WoS: 000405272300015
Scopus: 2-s2.0-85021088858
Collections
Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Gorjanović, Stanislava AU - Komes, Draženka AU - Laličić-Petronijević, Jovanka AU - Pastor, Ferenc T. AU - Belscak-Cvitanović, Ana AU - Veljović, Mile AU - Pezo, Lato AU - Suznjević, Desanka Z. PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4471 AB - 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 H2O2 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. PB - Springer India, New Delhi T2 - Journal of Food Science and Technology-Mysore T1 - Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach EP - 2331 IS - 8 SP - 2324 VL - 54 DO - 10.1007/s13197-017-2672-y ER -
@article{ author = "Gorjanović, Stanislava and Komes, Draženka and Laličić-Petronijević, Jovanka and Pastor, Ferenc T. and Belscak-Cvitanović, Ana and Veljović, Mile and Pezo, Lato and Suznjević, Desanka Z.", year = "2017", 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 H2O2 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.", publisher = "Springer India, New Delhi", journal = "Journal of Food Science and Technology-Mysore", title = "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach", pages = "2331-2324", number = "8", volume = "54", doi = "10.1007/s13197-017-2672-y" }
Gorjanović, S., Komes, D., Laličić-Petronijević, J., Pastor, F. T., Belscak-Cvitanović, A., Veljović, M., Pezo, L.,& Suznjević, D. Z.. (2017). Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology-Mysore Springer India, New Delhi., 54(8), 2324-2331. https://doi.org/10.1007/s13197-017-2672-y
Gorjanović S, Komes D, Laličić-Petronijević J, Pastor FT, Belscak-Cvitanović A, Veljović M, Pezo L, Suznjević DZ. Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology-Mysore. 2017;54(8):2324-2331. doi:10.1007/s13197-017-2672-y .
Gorjanović, Stanislava, Komes, Draženka, Laličić-Petronijević, Jovanka, Pastor, Ferenc T., Belscak-Cvitanović, Ana, Veljović, Mile, Pezo, Lato, Suznjević, Desanka Z., "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach" in Journal of Food Science and Technology-Mysore, 54, no. 8 (2017):2324-2331, https://doi.org/10.1007/s13197-017-2672-y . .