Effect of in Vitro Enzymatic Digestion on Antioxidant Activity of Coffee Melanoidins and Fractions

Traditionally antioxidant activity of melanoidins has only been evaluated in food for implication in shelf life but gastrointestinal digestion is necessary to study their potential bioactivity. In addition, the biological fate of melanoidins has been stressed during the past decade since they did no...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-11, Vol.55 (24), p.10016-10021
Main Authors: Rufián-Henares, José A, Morales, Francisco J
Format: Article
Language:English
Subjects:
ABTS
antioxidant activity
antioxidants
Antioxidants - analysis
Antioxidants - metabolism
Beverages - analysis
bioactive properties
Biological and medical sciences
chemical structure
Coffea - chemistry
Coffee
coffee (beverage)
Coffee - chemistry
Coffee, tea and other stimulative beverage industries
DPPH
enzymatic treatment
Food Chem/Biochem
food composition
Food Handling - methods
Food industries
FRAP
Fundamental and applied biological sciences. Psychology
gastrointestinal digestion
HOSC
Hot Temperature
hydrolysates
in vitro digestion
in vitro studies
Maillard reaction
melanoidin
melanoidins
Molecular Weight
ORAC
Particle Size
Polymers - analysis
Polymers - chemistry
Polymers - metabolism
Seeds - chemistry
Ultrafiltration
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Summary:Traditionally antioxidant activity of melanoidins has only been evaluated in food for implication in shelf life but gastrointestinal digestion is necessary to study their potential bioactivity. In addition, the biological fate of melanoidins has been stressed during the past decade since they did not behave as inert substances. In the present paper a soluble coffee melanoidin isolated from brewed coffee after ultrafiltration with a 10 kDa cutoff membrane was treated ionically and enzymatically collecting the respective high and low molecular weight fractions. Antioxidant activity of these fractions was evaluated with five well-described assays (DPPH, ABTS, ORAC, HOSC, and FRAP) that were previously setup in a plate reader based automatized analysis. Low molecular weight compounds released from melanoidin after gastrointestinal digestion exerted the highest antioxidant activity, even higher than compounds bound ionically to melanoidins. Gastrointestinal digestion is able to modify coffee melanoidins to some extent, as hypothesized from their absolute antioxidant activities. Two options are plausible: by modifying/releasing the ionically bound compounds and/or by genesis of new more active structures from the melanoidin skeleton after enzymatic treatment.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0718291