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Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems

Ramalakshmi, K. and Jaganmohan Rao, L. and Takano Ishikawa, Yuko and Goto, Masao (2009) Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems. Food Chemistry, 115 (1). pp. 79-85. ISSN 0308-8146

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Official URL: http://www.sciencedirect.com/science/article/B6T6R...


Methanolic extracts of low-grade green coffee beans (LCB) and spent coffee were analysed for radical-scavenging activity ([alpha],[alpha]-diphenyl-[beta]-picrylhydrazyl radical) and oxygen radical absorbance capacity (ORAC). The extracts were also evaluated for anti-tumour (P388 cell assay), anti-inflammatory (J774A.1 cell assay) and anti-allergenic (RBL-2H3 cell line) activities in vitro. LCB extract was found to exhibit a radical-scavenging activity of 92.0% followed by spent Arabica (86.9%) and spent Robusta (82.0%) at a concentration of 50ppm. The antioxidant activity of LCB extract, measured as Trolox equivalents (4416[mu]M/g) was significantly (p<0.05) higher than that of the spent coffee extracts. However, extracts of spent coffee exhibited significantly (p<0.05) more anti-tumour activity than the LCB extract in terms of cell viability. This could be due to the possible role of brown pigments (melanoidins and phenolic polymers), formed during roasting, which may protect cells from oxidative damage in the biological system. However, both the extracts of LCB and spent coffee showed limited anti-inflammatory and anti-allergic activities. The presence of phenolics and chlorogenic acids in appreciable quantities along with brown pigments makes these coffee by-products a source for natural antioxidants.

Item Type: Article
Uncontrolled Keywords: Low-grade coffee Spent coffee Radical-scavenging activity ORAC Anti-tumour Anti-inflammatory Anti-allergy
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 09:39
Last Modified: 29 Oct 2018 09:37
URI: http://ir.cftri.com/id/eprint/9064

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