Arabica and Conilon coffee flowers: Bioactive compounds and antioxidant capacity under different processes
| Autor: | Wilton Soares Cardoso, Flávia de Abreu Pinheiro, Rodrigo Scherer, Milton de Jesus Filho, Mariana Uliana Modolo, Juliana de Cássia Gomes Rocha, Mayara Fumiere Lemos, Luzia Ferreira Elias |
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| Rok vydání: | 2021 |
| Předmět: |
DPPH
Coffea Flowers 01 natural sciences High-performance liquid chromatography Antioxidants Analytical Chemistry chemistry.chemical_compound Alkaloids 0404 agricultural biotechnology Phenols Chlorogenic acid Trigonelline Caffeine medicine Dehydration Gallic acid Food science Chromatography High Pressure Liquid ABTS Plant Extracts 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine medicine.disease 040401 food science 0104 chemical sciences Freeze Drying chemistry Chlorogenic Acid Food Science |
| Zdroj: | Food Chemistry. 336:127701 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2020.127701 |
| Popis: | This study presents innovative research for comparison of the effect of the different dehydration techniques and methods of extraction on the antioxidant potential and bioactive compounds of Conilon and Arabica coffee flowers. The compounds were analyzed by high performance liquid chromatography and the antioxidant capacity evaluated by the 2,2′-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitric oxide assays. Among the compounds evaluated, trigonelline, gallic acid, chlorogenic acid, and caffeine were identified, with trigonelline and caffeine being those with the highest concentration. The investigated factors significantly influenced the profile of the bioactive compounds identified, and the antioxidant capacity. The 92 °C infusion of freeze-dried Conilon coffee flowers, in general, showed greater antioxidant capacity by ABTS and DPPH assays, as well as total phenolic content. Lyophilization had a positive influence on maintaining the content of phenolic compounds and antioxidant capacity of the samples. Coffee flowers proved to be a potential raw material for making tea-like drinks. |
| Databáze: | OpenAIRE |
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