Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews

Food Research International

Volumn 44, Issue 8, 2011, Pages 2418-2424

  Liu, Yazheng ^a   Kitts, David D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Antioxidant activity; Coffee; Maillard reaction products; Physical chemical characteristics; Roasting

Indexed keywords

ANTIOXIDANT ACTION; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CAFFEINE CONTENTS; CHEMICAL CHARACTERISTIC; CHLOROGENIC ACIDS; COFFEE BEANS; COFFEE BREW; COLOR PARAMETER; HYDROGEN-ATOM TRANSFER; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; PHENOLICS; PHYSICAL CHEMICAL CHARACTERISTICS; ROASTED COFFEE; ROASTING; SINGLE ELECTRON TRANSFER; UV-VIS SPECTRA;

AGENTS; DEGRADATION; ELECTRON TRANSITIONS; GLYCOSYLATION; PHENOLS; PHOTODEGRADATION; REACTION PRODUCTS;

COFFEE;

EID: 80051567767     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.12.037     Document Type: Article

References (37)

1. Borrelli R.C., Visconti A., Mennella C., Anese M., Fogliano V. Chemical characterization and antioxidant properties of coffee melanoidins. Journal of Agricultural and Food Chemistry 2002, 50(22):6527-6533.
2. Budryn G., Nebesny E., Podsedek A., Zyzelewicz D., Materska M., Jankowski S., et al. Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans. European Food Research and Technology 2009, 228(6):913-922.
3. Caemmerer B., Kroh L.W. Antioxidant activity of coffee brews. European Food Research and Technology 2006, 223(4):469-474.
4. Cämmerer B., Jalyschko W., Kroh L.W. Intact carbohydrate structures as part of the melanoidin skeleton. Journal of Agriculture and Food Chemistry 2002, 50(7):2083-2087.
5. Cao G.H., Alessio H.M., Cutler R.G. Oxygen radical absorbance capacity assay for antioxidants. Free Radical Biology & Medicine 1993, 14(3):303-311.
6. Chen X.M., Kitts D.D. Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems. Annals of the New York Academy of Sciences 2008, 1126(1):220-224.
7. Daglia M., Papetti A., Gregotti C., Berte F., Gazzani G. In vitro antioxidant and ex vivo protective activities of green and roasted coffee. Journal of Agricultural and Food Chemistry 2000, 48(5):1449-1454.
8. Davalos A., Gomez-Cordoves C., Bartolome B. Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay. Journal of Agricultural and Food Chemistry 2003, 52(1):48-54.
9. del Castillo M.D., Ames J.M., Gordon M.H. Effect of roasting on the antioxidant activity of coffee brews. Journal of Agricultural and Food Chemistry 2002, 50(13):3698-3703.
10. del Castillo M.D., Gordon M.H., Ames J.M. Peroxyl radical-scavenging activity of coffee brews. European Food Research and Technology 2005, 221(3-4):471-477.
11. Delgado-Andrade C., Rufian-Henares J.A., Morales F.J. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. Journal of Agricultural and Food Chemistry 2005, 53(20):7832-7836.
12. DeMaria C.A.B., Trugo L.C., Neto F.R.A., Moreira R.F.A., Alviano C.S. Composition of green coffee water-soluble fractions and identification of volatiles formed during roasting. Food Chemistry 1996, 55(3):203-207.
13. Farah A., Donangelo C.M. Phenolic compounds in coffee. Brazilian Journal of Plant Physiology 2006, 18(1):23-36.
14. Gokmen V., Senyuva H.Z. Study of color and acrylamide formation in coffee, wheat flour and potato chips during heating. Food Chemistry 2006, 99(2):238-243.
15. Gomez-Ruiz J.A., Leake D.S., Ames J.M. In vitro antioxidant activity of coffee compounds and their metabolites. Journal of Agricultural and Food Chemistry 2007, 55(17):6962-6969.
16. Gu F., Kim J.M., Hayat K., Xia S., Feng B., Zhang X. Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein-glucose model system. Food Chemistry 2009, 117(1):48-54.
17. Hofmann T. Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques. Journal of Agricultural and Food Chemistry 1998, 46(10):3891-3895.
18. Jing H., Kitts D.D. Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems. Archives of Biochemistry and Biophysics 2004, 429(2):154-163.
19. Kitts D.D., Hu C. Biological and chemical assessment of antioxidant activity of sugar-lysine model Maillard reaction products. Maillard reaction: Chemistry at the interface of nutrition, aging, and disease 2005, 501-512. New York Acad Sciences, New York. J.W. Baynes, V.M. Monnier, J.M. Ames, S.R. Thorpe (Eds.).
20. Madhava Naidu M., Sulochanamma G., Sampathu S.R., Srinivas P. Studies on extraction and antioxidant potential of green coffee. Food Chemistry 2008, 107(1):377-384.
21. Mayer J.M. Proton-coupled electron transfer: A reaction chemist's view. Annual Review of Physical Chemistry 2004, 55:363-390.
22. Monti S.M., Ritieni A., Graziani G., Randazzo G., Mannina L., Segre A.L., et al. LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system. Journal of Agricultural and Food Chemistry 1999, 47(4):1506-1513.
23. Morales F.J., Jimenez-Perez S. Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chemistry 2001, 72(1):119-125.
24. Murakami M., Shigeeda A., Danjo K., Yamaguchi T., Takamura H., Matoba T. Radical-scavenging activity and brightly colored pigments in the early stage of the Maillard reaction. Journal of Food Science 2002, 67(1):93-96.
25. Pellegrini N., Serafini M., Colombi B., Del Rio D., Salvatore S., Bianchi M., et al. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. The Journal of Nutrition 2003, 133(9):2812-2819.
26. Pongor S., Ulrich P.C., Bencsath F.A., Cerami A. Aging of protein: Isolation and identification of a fluorescent chromophore from the reaction of polypeptides with glucose. Proceedings of the National Academy of Sciences of the United States of America-Biological Sciences 1984, 81(9):2684-2688.
27. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine 1999, 26(9-10):1231-1237.
28. Reichardt N., Gniechwitz D., Steinhart H., Bunzel M., Blaut M. Characterization of high molecular weight coffee fractions and their fermentation by human intestinal microbiota. Molecular Nutrition and Research 2009, 53(2):287-299.
29. Richelle M., Tavazzi I., Offord E. Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving. Journal of Agricultural and Food Chemistry 2001, 49(7):3438-3442.
30. Rufian-Henares J.A., Morales F.J. Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities. Food Research International 2007, 40(8):995-1002.
31. Sacchetti G., Di Mattia C., Pittia P., Mastrocola D. Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction. Journal of Food Engineering 2009, 90(1):74-80.
32. Sanchez-Gonzalez I., Jimenez-Escrig A., Saura-Calixto F. In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter). Food Chemistry 2005, 90(1-2):133-139.
33. Somoza V., Lindenmeier M., Wenzel E., Frank O., Erbersdobler H.F., Hofmann T. Activity-guided identification of a chemopreventive compound in coffee beverage using in vitro and in vivo techniques. Journal of Agricultural and Food Chemistry 2003, 51(23):6861-6869.
34. Takenaka M., Sato N., Asakawa H., Wen X., Murata M., Homma S. Characterization of a metal-chelating substance in coffee. Bioscience, Biotechnology, and Biochemistry 2005, 69(1):26-30.
35. Trugo L.C., Macrae R. A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC. Food Chemistry 1984, 15(3):219-227.
36. Wijewickreme A.N., Kitts D.D. Modulation of metal-induced cytotoxicity by Maillard reaction products isolated from coffee brew. Journal of Toxicology and Environmental Health 1998, 55(2):151-168.
37. Wijewickreme A.N., Kitts D.D., Durance T.D. Reaction conditions influence the elementary composition and metal chelating affinity of nondialyzable model Maillard reaction products. Journal of Agricultural and Food Chemistry 1997, 45(12):4577-4583.