Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/235893
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampBragagnolo, Neurapt_BR
dc.typeArtigopt_BR
dc.titleInfluence of coffee genotype on bioactive compounds and the in vitro capacity to scavenge reactive oxygen and nitrogen species.pt_BR
dc.contributor.authorRodrigues, Naira Poernerpt_BR
dc.contributor.authorSalva, Terezinha de Jesus Garciapt_BR
dc.contributor.authorBragagnolo, Neurapt_BR
unicamp.authorNaira Poerner Rodrigues, †Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.pt_BR
unicamp.authorNeura Bragagnolo, †Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.pt_BR
unicamp.author.externalTerezinha de Jesus Garcia Salva, §Coffee Center, Agronomic Institute of Campinas (IAC), P.O. Box, 28, 13001-970 Campinas, São Paulo, Brazil.pt
dc.subjectCompostos fenólicospt_BR
dc.subjectMetilxantinaspt_BR
dc.subject.otherlanguageRubiaceaept_BR
dc.subject.otherlanguageCultivarspt_BR
dc.subject.otherlanguageVarietiespt_BR
dc.subject.otherlanguageGermplasm bankpt_BR
dc.subject.otherlanguageReducing capacitypt_BR
dc.description.abstractThe influence of green coffee genotype on the bioactive compounds and the in vitro antioxidant capacity against the principal reactive oxygen (ROO(•), H2O2, HO(•), and HOCl) and nitrogen (NO(•) and ONOO(-)) species of biological relevance was investigated. This is the first report on the capacity of green coffee to scavenge H2O2, HOCl, and NO(•). Variations in the contents of total chlorogenic acids (22.9-37.9 g/100 g), cinnamoyl-amino acid conjugates (0.03-1.12 g/100 g), trigonelline (3.1-6.7 g/100 g), and caffeine (3.9-11.8 g/100 g) were found. Hydrophilic extracts of Coffea canephora and Coffea kapakata were the most potent scavengers of ROO(•), H2O2, HO(•), NO(•), and ONOO(-) due to their chlorogenic acid contents, which were, on average, 30% higher than those found in Coffea arabica and Coffea racemosa. The results showed that genotype is a determinant characteristic in the bioactive compound contents and consequently in the antioxidant capacity of green coffee.en
dc.description.abstractThe influence of green coffee genotype on the bioactive compounds and the in vitro antioxidant capacity against the principal reactive oxygen (ROO(•), H2O2, HO(•), and HOCl) and nitrogen (NO(•) and ONOO(-)) species of biological relevance was investigated. This is the first report on the capacity of green coffee to scavenge H2O2, HOCl, and NO(•). Variations in the contents of total chlorogenic acids (22.9-37.9 g/100 g), cinnamoyl-amino acid conjugates (0.03-1.12 g/100 g), trigonelline (3.1-6.7 g/100 g), and caffeine (3.9-11.8 g/100 g) were found. Hydrophilic extracts of Coffea canephora and Coffea kapakata were the most potent scavengers of ROO(•), H2O2, HO(•), NO(•), and ONOO(-) due to their chlorogenic acid contents, which were, on average, 30% higher than those found in Coffea arabica and Coffea racemosa. The results showed that genotype is a determinant characteristic in the bioactive compound contents and consequently in the antioxidant capacity of green coffee.pt
dc.relation.ispartofJournal of agricultural and food chemistrypt_BR
dc.relation.ispartofabbreviationJ. agric. food chem.pt_BR
dc.publisher.cityEaston, PApt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherAmerican Chemical Societypt_BR
dc.date.issued2015pt_BR
dc.date.monthofcirculationApr.pt_BR
dc.identifier.citationJournal Of Agricultural And Food Chemistry. v. 63, n. 19, p. 4815-4826, 2015-May.pt_BR
dc.language.isoengpt_BR
dc.description.volume63pt_BR
dc.description.issuenumber19pt_BR
dc.description.firstpage4815pt_BR
dc.description.lastpage4826pt_BR
dc.rightsfechadopt_BR
dc.sourcePubMedpt_BR
dc.sourcePubMedpt_br
dc.identifier.issn1520-5118pt_BR
dc.identifier.doi10.1021/acs.jafc.5b00530pt_BR
dc.identifier.urlhttps://pubs.acs.org/doi/10.1021/acs.jafc.5b00530pt_BR
dc.date.available2016-05-23T19:43:06Z-
dc.date.accessioned2016-05-23T19:43:06Z-
dc.description.provenanceMade available in DSpace on 2016-05-23T19:43:06Z (GMT). No. of bitstreams: 1 pmed_25910038.pdf: 936949 bytes, checksum: 3ddc2d48b0251eb98397f59244afb3f2 (MD5) Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/235893-
dc.identifier.idPubmed25910038pt_BR
dc.contributor.departmentDepartamento de Ciências de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source25910038-
dc.creator.orcidInformação não encontradapt_BR
dc.type.formArtigo original-
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