Proceedings of International Congress on Bioactive Compounds and International Workshop on Bioactive Compounds
Proceedings of 1st International Congress on Bioactive Compounds and 2nd International Workshop on Bioactive Compounds - Vol. 1 - 2018

Introduction: Antioxidants are substances that scavenge free radicals and chelate transition metals, preventing damage caused by them and inhibiting lipid peroxidation. Thus, the consumption of coffee has been recognized for its benefits to the human health, which includes anti-cancer, anti-obesity, anti-diabetic, antihypertensive and hepatoprotective effects, mainly due to the presence of antioxidants such as phenolic acids in its composition. The consumption of coffee capsules in Brazil is a trend that has come to stay and consolidate in homes and abroad. Thus, it is necessary to evaluate the antioxidant activity and the inhibition of lipid peroxidation of the espresso capsules. Objectives: To evaluate the inhibition of lipid peroxidation and antioxidant capacity of espresso coffee capsule. Methodology: Three commercial espresso coffee capsules, two traditional and one decaffeinated, were purchased in food stores of São Paulo city, Brazil. The beverages were prepared as described on the package using a domestic coffee maker. The lipid oxidation was determined by measuring thiobarbituric acid reactive substances (TBARS) and the Rancimat method determines the induction period of samples in lard by measuring the increase in the volatile acidic by products released from the oxidising oil at 110 C. The antioxidant activity was investigated by DPPH assay. The total phenolic content was determined by the Folin-Ciocalteau method, and in vitro digestion was performed by digestive enzyme assisted hydrolysis. The phenolic profile was evaluated by UPLC/DAD. Results and discussion: The total phenolics ranged from 180.56 to 369.61 mg chlorogenic acid equivalent/40 mL in the digested and undigested beverages, respectively. The antioxidant activity varied between 0.55 and 4.75 EC50 in the digested and undigested beverages, respectively. Espresso capsule beverages presented TBARS values of 8.75 to 221.38 nmol MDA/40 mL. Undigested coffee beverages offered greater inhibition of lipid peroxidation (p <0.05) than digested beverages. However, the decaffeinated espresso beverage obtained greater inhibition of lipid peroxidation after in vitro digestion (p <0.05) than caffeinated beverages. The espresso beverage presented relative antioxidant activity is expressed by protection factor (PF) values between 0.98 and 1.41. The undigested espresso beverages offered greater protection to lard (p <0.05). The digested espresso coffee offered greater protection to lard than caffeinated beverages. As for the standards, 5CQA acid (PF = 1.31) provided better protection. The phenolic profile found in the undigested samples was caffeine, chlorogenic acid, caffeic acid, p-coumaric acid and ferulic acid. After in vitro digestion, it was possible to observe that only caffeine (33 and 64 mg caffeine/40 mL) and caffeic acid (3.1 to 9.7 mg caffeic acid/40 mL) were bioavailable. Conclusions: All the espresso coffee capsule samples studied are good antioxidants and their compounds caffeine and caffeic acid were bioavailable. All the coffee espresso samples improved the oxidative stability of lard. Decaffeinated beverages have better inhibition of lipid peroxidation and better protection against oxidation.