Antioxidant characterization of coffee (Coffea arabica, L.) and the effects of its oral feed in rats / Caracterização antioxidante do café (Coffea arabica, L.) e efeitos da sua administração oral em ratos

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

Introduction: A risk factor for several degenerative diseases is the excess of reactive species caused by oxidative stress. Phenolic acids share in the defense against those species, acting as antioxidants and as transcriptional factors for the phase II antioxidant enzymes (superoxide dismutase, catalase and glutathione peroxidase). Several foods have phenolic acids in their composition but coffee stands out by the high contend of them and to be consumed worldwide. Objectives: a) Compare the antioxidant capacity and the stability of regular and decaffeinated coffees along six months; b) Verify the time of response and possible dose-response correlations of antioxidant effect in rats after a single dose of coffee; c) Evaluate the antioxidant effect and possible hepatic damages in rats submitted to repetitive doses along 30 days. Methods: in the in vitro step, it was analyzed the total phenolic compounds, main phenolic acids, antioxidant capacity (ORAC and DPPH) and the stability of these parameters in regular and decaffeinated coffees along six months. In the in vivo step, it was used male Wistar rats, being analyzed phase II enzymes and ORAC, besides histopathologic examination and biomarkers. Results: regular coffee presented a higher initial antioxidant capacity than decaffeinated coffee with equal total phenolic compounds and higher contend of phenolic acids (15.3% caffeic, 17.0% p-coumaric and 38.1% ferulic), ORAC (20.8%) and DPPH (3.9%). After six months, closed samples kept under vacuum practically did not show any losses, opened samples kept at 4oC presented regular losses (9.6% total phenolic compounds, 4.5-8.2% phenolic acids, 21.3-21.6% ORAC and 2.8-3.2% DPPH) and opened samples kept at 20oC exhibited big losses (14.4-19.8% total phenolic compounds, 11.9-19.6% phenolic acids, 38.8-49.9% ORAC and 2.1-3.8% DPPH). After a single dose of coffee for rats, time for maximum response of phase II enzymes and ORAC was 1 hour, with statistic significance for enzymes (p=0.015 SOD and Cat, p=0.007 GPx and p=0.403 ORAC). After different doses, it was obtained positive dose-response correlations, with statistic significance for enzymes (p=0.050 SOD, p=0.033 Cat, p=0.008 GPx and p=0.113 ORAC). After repetitive doses (30 days), the activity of antioxidant enzymes and ORAC showed big increases (74.8% SOD, 59.4% Cat, 135.2% GPx and 25.1% ORAC), all with statistic significance (p<0.001 for all). Hepatic tissue and biomarkers did not show any change compared to control group. Conclusions: regular coffee presented higher antioxidant capacity than decaffeinated coffee, both coffees did not show any antioxidant losses after six months if kept sealed under vacuum and the oral administration of regular coffee increased significantly the antioxidant condition of rats, without any hepatic damages.

ASSUNTO(S)

café Ácidos fenólicos coffee capacidade antioxidante oxidative stress estresse oxidativo antioxidant enzymes enzimas antioxidantes antioxidant capacity phenolic acids

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