Antioxidant activity of roasted and instant coffees: standardization and validation of methodologies

Detalhes bibliográficos
Autor(a) principal: Vignoli, Josiane Alessandra
Data de Publicação: 2012
Outros Autores: Bassoli, Denisley Gentil, Benassi, Marta de Toledo
Tipo de documento: Artigo
Idioma: por
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/224
Resumo: Antioxidant activity (AA) of coffee products has been widely discussed in recent years. The antioxidant potential, which has been related to the presence of different compounds, can be measured through several methodologies. However, the knowledge on the efficiency of these methods is still limited. This study standardized and validated several techniques of AA measurement (ABTS, FRAP, Folin-Ciocalteau, DPPH and Deoxyribose) for roasted and instant coffee. The results showed that all methods were accurate for evaluation of the AA: coefficients of variation between 3.5 and 10% were observed considering the two matrices (roasted and instant coffees) and the different concentrations applied. The concentration range must be carefully chosen for each product and method since it can interfere, depending on the methodology, in the accuracy and the AA values obtained.
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spelling Antioxidant activity of roasted and instant coffees: standardization and validation of methodologiesAtividade antioxidante de cafés torrado e solúvel: padronização e validação de métodosFRAPABTSFolin-CiocalteauDPPHDeoxyribose.FRAPABTSFolin-CiocalteauDPPHdeoxirriboseAntioxidant activity (AA) of coffee products has been widely discussed in recent years. The antioxidant potential, which has been related to the presence of different compounds, can be measured through several methodologies. However, the knowledge on the efficiency of these methods is still limited. This study standardized and validated several techniques of AA measurement (ABTS, FRAP, Folin-Ciocalteau, DPPH and Deoxyribose) for roasted and instant coffee. The results showed that all methods were accurate for evaluation of the AA: coefficients of variation between 3.5 and 10% were observed considering the two matrices (roasted and instant coffees) and the different concentrations applied. The concentration range must be carefully chosen for each product and method since it can interfere, depending on the methodology, in the accuracy and the AA values obtained.A atividade antioxidante (AA) de café, relacionada à presença de diferentes componentes, tem recebido grande atenção nos últimos anos e pode ser medida por diversos métodos. Entretanto, pouco se sabe sobre a eficiência dos métodos utilizados na avaliação da AA dos cafés. Objetivou-se, neste trabalho padronizar e validar, para café torrado e para café solúvel, técnicas de medida da AA, como ABTS (TEAC), FRAP, Folin-Ciocalteau, DPPH e Deoxirribose. Os resultados indicaram que, todos os métodos de medida de AA testados são precisos e podem ser utilizados para avaliação, tendo apresentado coeficientes de variação entre 3,5 e 10%, considerando-se as duas matrizes (torrado e solúvel) e as diferentes concentrações estudadas. A faixa de concentração empregada deve ser escolhida criteriosamente para cada matriz e método de interesse, uma vez que pode interferir, dependendo da metodologia utilizada, tanto em precisão quanto nos valores de AA observados.Editora UFLA2012-06-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/224Coffee Science - ISSN 1984-3909; Vol. 7 No. 1 (2012); 68-75Coffee Science; Vol. 7 Núm. 1 (2012); 68-75Coffee Science; v. 7 n. 1 (2012); 68-751984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/224/pdfCopyright (c) 2012 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessVignoli, Josiane AlessandraBassoli, Denisley GentilBenassi, Marta de Toledo2013-02-24T13:08:07Zoai:coffeescience.ufla.br:article/224Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:34.798993Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Antioxidant activity of roasted and instant coffees: standardization and validation of methodologies
Atividade antioxidante de cafés torrado e solúvel: padronização e validação de métodos
title Antioxidant activity of roasted and instant coffees: standardization and validation of methodologies
spellingShingle Antioxidant activity of roasted and instant coffees: standardization and validation of methodologies
Vignoli, Josiane Alessandra
FRAP
ABTS
Folin-Ciocalteau
DPPH
Deoxyribose.
FRAP
ABTS
Folin-Ciocalteau
DPPH
deoxirribose
title_short Antioxidant activity of roasted and instant coffees: standardization and validation of methodologies
title_full Antioxidant activity of roasted and instant coffees: standardization and validation of methodologies
title_fullStr Antioxidant activity of roasted and instant coffees: standardization and validation of methodologies
title_full_unstemmed Antioxidant activity of roasted and instant coffees: standardization and validation of methodologies
title_sort Antioxidant activity of roasted and instant coffees: standardization and validation of methodologies
author Vignoli, Josiane Alessandra
author_facet Vignoli, Josiane Alessandra
Bassoli, Denisley Gentil
Benassi, Marta de Toledo
author_role author
author2 Bassoli, Denisley Gentil
Benassi, Marta de Toledo
author2_role author
author
dc.contributor.author.fl_str_mv Vignoli, Josiane Alessandra
Bassoli, Denisley Gentil
Benassi, Marta de Toledo
dc.subject.por.fl_str_mv FRAP
ABTS
Folin-Ciocalteau
DPPH
Deoxyribose.
FRAP
ABTS
Folin-Ciocalteau
DPPH
deoxirribose
topic FRAP
ABTS
Folin-Ciocalteau
DPPH
Deoxyribose.
FRAP
ABTS
Folin-Ciocalteau
DPPH
deoxirribose
description Antioxidant activity (AA) of coffee products has been widely discussed in recent years. The antioxidant potential, which has been related to the presence of different compounds, can be measured through several methodologies. However, the knowledge on the efficiency of these methods is still limited. This study standardized and validated several techniques of AA measurement (ABTS, FRAP, Folin-Ciocalteau, DPPH and Deoxyribose) for roasted and instant coffee. The results showed that all methods were accurate for evaluation of the AA: coefficients of variation between 3.5 and 10% were observed considering the two matrices (roasted and instant coffees) and the different concentrations applied. The concentration range must be carefully chosen for each product and method since it can interfere, depending on the methodology, in the accuracy and the AA values obtained.
publishDate 2012
dc.date.none.fl_str_mv 2012-06-27
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/224
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/224
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/224/pdf
dc.rights.driver.fl_str_mv Copyright (c) 2012 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2012 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editora UFLA
publisher.none.fl_str_mv Editora UFLA
dc.source.none.fl_str_mv Coffee Science - ISSN 1984-3909; Vol. 7 No. 1 (2012); 68-75
Coffee Science; Vol. 7 Núm. 1 (2012); 68-75
Coffee Science; v. 7 n. 1 (2012); 68-75
1984-3909
reponame:Coffee Science (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Coffee Science (Online)
collection Coffee Science (Online)
repository.name.fl_str_mv Coffee Science (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com
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