title: Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities.
abstract: Coffee bean source and roasting conditions significantly (p<0.05) affected the content of chlorogenic acid (CGA) isomers, several indices of browning and subsequent antioxidant values. Principal component analysis was used to interpret the correlations between physiochemical and antioxidant parameters of coffee. CGA isomer content was positively correlated (p<0.001) to capacity of coffee to reduce nitric oxide and scavenge Frémy's salt. Indices of browning in roasted coffee were positively correlated (p<0.001) to ABTS and TEMPO radical scavenging capacity, respectively. Only the CGA content of coffee corresponded to intracellular antioxidant capacity measured in Caco-2 intestinal cells. This study concluded that the intracellular antioxidant capacity that best describes potential health benefits of coffee positively corresponds best with CGA content.
authors.affiliation: Department of Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada.
authors.forename: Ningjian
authors.initials: N
authors.lastname: Liang
authors.affiliation: Department of Chemistry, Faculty of Science, University of British Columbia, 2036 Main Mall, Vancouver, British Columbia, Canada.
authors.forename: Wei
authors.initials: W
authors.lastname: Xue
authors.affiliation: Department of Chemistry, Faculty of Science, University of British Columbia, 2036 Main Mall, Vancouver, British Columbia, Canada.
authors.forename: Pierre
authors.initials: P
authors.lastname: Kennepohl
authors.affiliation: Department of Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada. Electronic address: david.kitts@ubc.ca.
authors.forename: David D
authors.initials: DD
authors.lastname: Kitts
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D018938:Caco-2 Cells; D002726:Chlorogenic Acid / Q000032:analysis*; D003069:Coffee / Q000737:chemistry*; D006358:Hot Temperature; D006801:Humans; D007536:Isomerism; D010084:Oxidation-Reduction
chemical_list: D000975:Antioxidants; D003069:Coffee; D002726:Chlorogenic Acid
keywords: Antioxidant; Chlorogenic acid isomer; Coffee; Principle component analysis