Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 42, Pages 10530-10539Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf302747v
Keywords
Antioxidant activity; DNA protection; lipid peroxidation; MRPs; polyphenols; roasting process; soluble coffee
Funding
- Consejeria de Educacion, Junta de Castilla y Leon [BU004A08]
- PIRTU Program Consejeria de Educacion de la Junta de Castilla y Leon
- European Social Fund
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The roasting process induces chemical changes in coffee beans that strongly affect the antioxidant activity of coffee. In this study, the polyphenol and melanoidin contents and the antioxidant activity of three instant coffees with different roasting degrees (light, medium, and dark) were assessed. Coffee brews were separated into fractions, and the potential biological activity of the melanoidins was evaluated by simulating their gastrointestinal digestion. Total antioxidant capacity, hydroxyl radical scavenger activity, lipid peroxidation inhibition capacity, and protection against DNA oxidative damage (in vitro and ex vivo genoprotective effects) were determined. We report that instant coffee has a high total antioxidant capacity and protective effect against certain oxidative stress biomarkers (lipids and DNA), although this capacity decreases with the roasting degree. Our study confirms the hypothesis that several of the polyphenols present in coffee may become part of the melanoidins generated during roasting. Furthermore, the elevated genoprotective effect of melanoidin-digested fractions is noteworthy.
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