绿原酸对咖啡饮品铁还原活性的贡献。
Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages.
作者信息
Moreira Daniel P, Monteiro Mariana C, Ribeiro-Alves Mirna, Donangelo Carmen M, Trugo Luiz C
机构信息
Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Departamento de Bioquímica, Ilha do Fundão, Universidade Federal do Rio de Janeiro, CT bloco A, 21949-900 Rio de Janeiro, RJ, Brazil.
出版信息
J Agric Food Chem. 2005 Mar 9;53(5):1399-402. doi: 10.1021/jf0485436.
The iron-reducing activity of coffee beverages was determined by the ferric reducing antioxidant power (FRAP) assay. The influence on FRAP due to the degree of roasting (light, medium, and dark), species (Coffea arabica and Coffea robusta), and caffeine content (regular and decaffeinated) was investigated using ground and soluble coffee samples. The concentration of specific chlorogenic acids and caffeine in the beverages was determined by high-performance liquid chromatography and related to FRAP using Pearson correlation coefficients. All measurements were expressed per unit of soluble solids. Beverages prepared with ground coffee had, on average, 27% higher FRAP values than those prepared with soluble coffee (p < 0.05). In the former beverages, FRAP of C. robusta samples was significantly higher (on average, 50.3%) when compared to that of C. arabica samples, and FRAP values decreased with increasing degree of roasting (p < 0.05). A strong correlation (r > 0.91) was found between FRAP and the total content of chlorogenic acids, particularly that of the caffeoylquinic acid isomers. The iron-reducing activity of coffee beverages was not influenced by caffeine.
咖啡饮品的铁还原活性通过铁还原抗氧化能力（FRAP）测定法来确定。使用研磨咖啡和速溶咖啡样品，研究了烘焙程度（浅度、中度和深度）、品种（阿拉比卡咖啡和罗布斯塔咖啡）以及咖啡因含量（普通和脱咖啡因）对FRAP的影响。通过高效液相色谱法测定饮品中特定绿原酸和咖啡因的浓度，并使用皮尔逊相关系数将其与FRAP相关联。所有测量结果均以每单位可溶固体表示。用研磨咖啡制备的饮品，其FRAP值平均比用速溶咖啡制备的饮品高27%（p < 0.05）。在前一种饮品中，罗布斯塔咖啡样品的FRAP显著高于阿拉比卡咖啡样品（平均高50.3%），并且FRAP值随烘焙程度的增加而降低（p < 0.05）。发现FRAP与绿原酸的总含量，特别是咖啡酰奎尼酸异构体的含量之间存在强相关性（r > 0.91）。咖啡饮品的铁还原活性不受咖啡因的影响。
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