Wen Xu, Takenaka Makiko, Murata Masatsune, Homma Seiichi
Department of Nutrition and Food Science, Ochanomizu University, Tokyo, Japan.
Biosci Biotechnol Biochem. 2004 Nov;68(11):2313-8. doi: 10.1271/bbb.68.2313.
Coffee brew contains a brownish zinc-chelating polymer designated ApV. ApV was prepared from the precipitate formed in a solution of instant coffee by adding ZnCl(2) and purified using ion-exchange and cellulose column chromatographies. The antioxidative activities of ApV and related compounds were evaluated in this study. The free-radical scavenging activity of ApV estimated by ABTS assay was at a similar level to that of instant coffee, while the O(2)(-) scavenging activity of ApV, which is superoxide dismutase-like activity, was lower than that of instant coffee. The hydroxyl-radical scavenging activity of ApV was higher than that of instant coffee, and the auto-oxidation of linoleic acid was more strongly inhibited by ApV than by caffeic acid.
咖啡冲泡液含有一种名为ApV的褐色锌螯合聚合物。ApV是通过向速溶咖啡溶液中形成的沉淀物中加入氯化锌制备而成，并使用离子交换和纤维素柱色谱法进行纯化。本研究评估了ApV及相关化合物的抗氧化活性。通过ABTS法估算，ApV的自由基清除活性与速溶咖啡处于相似水平，而ApV的超氧化物歧化酶样活性即O₂⁻清除活性低于速溶咖啡。ApV的羟自由基清除活性高于速溶咖啡，并且与咖啡酸相比，ApV对亚油酸的自动氧化具有更强的抑制作用。
