Atividade antioxidante in vitro e in vivo de café bebida mole

Detalhes bibliográficos
Autor(a) principal: Abrahão, Sheila Andrade
Data de Publicação: 2011
Outros Autores: Pereira, Rosemary Gualberto Fonseca Alvarenga, Sousa, Raimundo Vicente de, Lima, Adriene Ribeiro
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/10538
Resumo: The objective of this work was to determine the in vivo and in vitro antioxidant activity of soft coffee beverages, before and after roasting. For the analysis of the antioxidant activity, the methods of free radical sequestration (DPPH) and of the chelating activity of Fe 2+ ions were used. In vivo tests were performed with diabetic Zucker rats with metabolic syndrome and control Zucker rats. The animals received daily doses of coffee drinks by gavage for 30 days. After treatment, lipid peroxidation was evaluated. Roasted coffee samples had the highest percentage of free radical sequestration. Concentration in both green and roasted coffee samples was similar to that of the Trolox standard. From the roasted samples, medium roast stood out with greater Fe 2+ ion chelating activity. Green coffees showed higher quelating power than the roasted ones. The compounds in the extract decreased the lipid peroxidation in the liver and kidney which is common in cases of diabetes and metabolic syndrome. Coffee has an antioxidant activity and protects the liver and kidneys of animals from lipid peroxidation commonly present in type 2 diabetes mellitus and metabolic syndrome.
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spelling Atividade antioxidante in vitro e in vivo de café bebida moleIn vitro and in vivo antioxidant activity of soft coffeeCoffea arabicaDiabetes mellitus tipo 2Peroxidação lipídicaRadicais livresThe objective of this work was to determine the in vivo and in vitro antioxidant activity of soft coffee beverages, before and after roasting. For the analysis of the antioxidant activity, the methods of free radical sequestration (DPPH) and of the chelating activity of Fe 2+ ions were used. In vivo tests were performed with diabetic Zucker rats with metabolic syndrome and control Zucker rats. The animals received daily doses of coffee drinks by gavage for 30 days. After treatment, lipid peroxidation was evaluated. Roasted coffee samples had the highest percentage of free radical sequestration. Concentration in both green and roasted coffee samples was similar to that of the Trolox standard. From the roasted samples, medium roast stood out with greater Fe 2+ ion chelating activity. Green coffees showed higher quelating power than the roasted ones. The compounds in the extract decreased the lipid peroxidation in the liver and kidney which is common in cases of diabetes and metabolic syndrome. Coffee has an antioxidant activity and protects the liver and kidneys of animals from lipid peroxidation commonly present in type 2 diabetes mellitus and metabolic syndrome.O objetivo deste trabalho foi determinar a atividade antioxidante do café, bebida mole, in vivo e in vitro, antes e após a torração. Para a análise da atividade antioxidante in vitro, foram utilizados os métodos de sequestro de radicais livres (DPPH) e de atividade quelante de íons Fe 2+ . Foram utilizados, para o ensaio in vivo, ratos Zucker diabéticos, portadores de síndrome metabólica, e ratos Zucker controle. Os animais receberam doses diárias das bebidas de café, por gavagem, por 30 dias. Após o tratamento, foi realizada a avaliação de peroxidação lipídica. As amostras torradas apresentaram a maior percentagem de sequestro de radicais livres. As concentrações nas amostras de café verde e torrado foram similares às do padrão Trolox. Das amostras torradas, a torração média se destacou com maior atividade quelante de íons Fe 2+ . Os cafés verdes mostraram maior poder quelante do que os torrados. Compostos presentes no extrato diminuíram a lipoperoxidação hepática e renal que é comum em casos de diabetes e síndrome metabólica. O café apresenta atividade antioxidante e protege o fígado e os rins dos animais contra a lipoperoxidação comumente presente em quadros de diabetes mellitus tipo 2 e síndrome metabólica.Embrapa Informação Tecnológica2015-10-27T15:46:41Z2015-10-27T15:46:41Z2011-12-14info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfABRAHÃO, S. A. et al. Atividade antioxidante in vitro e in vivo de café bebida mole. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 47, n. 1, p. 127-133, jan. 2012.http://repositorio.ufla.br/jspui/handle/1/10538Pesquisa Agropecuária Brasileirareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAbrahão, Sheila AndradePereira, Rosemary Gualberto Fonseca AlvarengaSousa, Raimundo Vicente deLima, Adriene Ribeiroinfo:eu-repo/semantics/openAccesspor2015-10-27T15:48:02Zoai:localhost:1/10538Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-10-27T15:48:02Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Atividade antioxidante in vitro e in vivo de café bebida mole
In vitro and in vivo antioxidant activity of soft coffee
title Atividade antioxidante in vitro e in vivo de café bebida mole
spellingShingle Atividade antioxidante in vitro e in vivo de café bebida mole
Abrahão, Sheila Andrade
Coffea arabica
Diabetes mellitus tipo 2
Peroxidação lipídica
Radicais livres
title_short Atividade antioxidante in vitro e in vivo de café bebida mole
title_full Atividade antioxidante in vitro e in vivo de café bebida mole
title_fullStr Atividade antioxidante in vitro e in vivo de café bebida mole
title_full_unstemmed Atividade antioxidante in vitro e in vivo de café bebida mole
title_sort Atividade antioxidante in vitro e in vivo de café bebida mole
author Abrahão, Sheila Andrade
author_facet Abrahão, Sheila Andrade
Pereira, Rosemary Gualberto Fonseca Alvarenga
Sousa, Raimundo Vicente de
Lima, Adriene Ribeiro
author_role author
author2 Pereira, Rosemary Gualberto Fonseca Alvarenga
Sousa, Raimundo Vicente de
Lima, Adriene Ribeiro
author2_role author
author
author
dc.contributor.author.fl_str_mv Abrahão, Sheila Andrade
Pereira, Rosemary Gualberto Fonseca Alvarenga
Sousa, Raimundo Vicente de
Lima, Adriene Ribeiro
dc.subject.por.fl_str_mv Coffea arabica
Diabetes mellitus tipo 2
Peroxidação lipídica
Radicais livres
topic Coffea arabica
Diabetes mellitus tipo 2
Peroxidação lipídica
Radicais livres
description The objective of this work was to determine the in vivo and in vitro antioxidant activity of soft coffee beverages, before and after roasting. For the analysis of the antioxidant activity, the methods of free radical sequestration (DPPH) and of the chelating activity of Fe 2+ ions were used. In vivo tests were performed with diabetic Zucker rats with metabolic syndrome and control Zucker rats. The animals received daily doses of coffee drinks by gavage for 30 days. After treatment, lipid peroxidation was evaluated. Roasted coffee samples had the highest percentage of free radical sequestration. Concentration in both green and roasted coffee samples was similar to that of the Trolox standard. From the roasted samples, medium roast stood out with greater Fe 2+ ion chelating activity. Green coffees showed higher quelating power than the roasted ones. The compounds in the extract decreased the lipid peroxidation in the liver and kidney which is common in cases of diabetes and metabolic syndrome. Coffee has an antioxidant activity and protects the liver and kidneys of animals from lipid peroxidation commonly present in type 2 diabetes mellitus and metabolic syndrome.
publishDate 2011
dc.date.none.fl_str_mv 2011-12-14
2015-10-27T15:46:41Z
2015-10-27T15:46:41Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv ABRAHÃO, S. A. et al. Atividade antioxidante in vitro e in vivo de café bebida mole. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 47, n. 1, p. 127-133, jan. 2012.
http://repositorio.ufla.br/jspui/handle/1/10538
identifier_str_mv ABRAHÃO, S. A. et al. Atividade antioxidante in vitro e in vivo de café bebida mole. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 47, n. 1, p. 127-133, jan. 2012.
url http://repositorio.ufla.br/jspui/handle/1/10538
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Embrapa Informação Tecnológica
publisher.none.fl_str_mv Embrapa Informação Tecnológica
dc.source.none.fl_str_mv Pesquisa Agropecuária Brasileira
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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