Antioxidant activity of coffee model systems.
Coffee model systems prepared from combinations of chlorogenic acid (CGA), N(alpha)-acetyl-1-arginine (A), sucrose (S), and cellulose (C) were roasted at 240 degrees C for 4 min prior to analysis by UV-visible spectrophotometry, capillary zone electrophoresis (CZE), and the ABTS radical cation decolorization assay. The A/CGA/S/C and A/S/C systems were also fractionated by gel filtration chromatography. Antioxidant activity of the systems showed a positive, nonlinear relationship with the amount of CGA remaining after roasting. Sucrose degradation was a major source of color in the heated systems. There was no relationship between antioxidant activity and color generation.
Charurin
Pojjana
P
School of Food Biosciences, The University of Reading, Whiteknights, RG6 6AP, United Kingdom.
Ames
Jennifer M
JM
del Castillo
María Dolores
MD
D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D001120:Arginine / Q000031:analogs & derivatives* / Q000737:chemistry; D002482:Cellulose / Q000737:chemistry; D005591:Chemical Fractionation; D002726:Chlorogenic Acid / Q000032:analysis / Q000737:chemistry; D002850:Chromatography, Gel; D003069:Coffee / Q000737:chemistry*; D003116:Color; D019075:Electrophoresis, Capillary; D005609:Free Radicals; D006358:Hot Temperature; D008956:Models, Chemical; D013056:Spectrophotometry, Ultraviolet; D013395:Sucrose / Q000737:chemistry
D000975:Antioxidants; D003069:Coffee; D005609:Free Radicals; D002726:Chlorogenic Acid; D013395:Sucrose; D002482:Cellulose; D001120:Arginine; C000015:N-acetyl-L-arginine