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Chlorogenic acids composition and the impact of in vitro gastrointestinal digestion on espresso coffee from single-dose capsule

2020Journal article Restricted access
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dc.contributor.authorVilas-Boas, Armando
dc.contributor.authorOliveira, Ana
dc.contributor.authorJesus, Diva
dc.contributor.authorRodrigues, Carla
dc.contributor.authorFigueira, Cláudia
dc.contributor.authorGomes, Ana
dc.contributor.authorPintado, Manuela
dc.date.accessioned2020-04-15T10:56:01Z
dc.date.available2020-04-15T10:56:01Z
dc.date.issued2020
dc.description.abstractThe single-dose coffee capsule is the most successful technology used to prepare espresso coffee (EC). However, the characterization of ECs extracted using this technology, regarding chlorogenic acids (CGAs) composition, antioxidant activity and stability during gastrointestinal digestion (GID), are still limited. The aim of this research work was: (i) to characterize the phenolic profile and antioxidant activity of 11 commercial ECs from single-dose capsule system and (ii) to evaluate the impact of the in vitro GID on the stability of CGAs. Within all the ECs analysed it was detected the presence of 4 caffeoylquinic acids (CQAs), 1 feruloylquinic acids, 2 caffeoylshikimic acids and 3 diCaffeoylquinic acids (di-CQAs). The major compound in all ECs was 5-CQA, followed by 4-CQA and 3-CQA. The di-CQAs were found in lower concentration than CQAs (4,5-diCQA > 3,4-diCQA > 3,5-diCQA). The total CQAs and diCQAs content of the ECs analyzed ranged from 1.86 ± 0.19 to 2.42 ± 0.28 and 0.26 ± 0.02 to 0.42 ± 0.06 mg/mL of EC, respectively. The high antioxidant activity of the ECs is related with the high CGAs concentration, which ranged from 4.92 ± 0.29 to 7.28 ± 0.25 mg AAE/mL of EC and from 6.13 ± 0.37 to 10.07 ± 0.17 mg TE/mL of EC for ABTS° and DPPH° methods, respectively. The principal component analysis showed that the coffee variety used in ECs preparation explained 74.8% of the results’ variation and that 6 of the total number of ECs were related with high CGAs contents and antioxidant activity. The GID induced a decrease in most CGAs, which had a direct impact on the antioxidant activity, therefore concerning EC ingestion the CGAs bioaccessible concentration decreased in comparison with a non-digested EC. Nevertheless, the CGAs concentration available after GID is still sufficiently high to exert antioxidant activity (measured in vitro) that may exert a potential beneficial effect on humans health.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVilas-Boas, A., Oliveira, A., Jesus, D., Rodrigues, C., Figueira, C., Gomes, A., Pintado, M. (2020). Chlorogenic acids composition and the impact of in vitro gastrointestinal digestion on espresso coffee from single-dose capsule. Food Research International, 134pt_PT
dc.identifier.doi10.1016/j.foodres.2020.109223pt_PT
dc.identifier.eid85083000090
dc.identifier.issn0963-9969
dc.identifier.pmid32517912
dc.identifier.urihttp://hdl.handle.net/10400.14/30264
dc.identifier.wos000539366100014
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationPOCI-01-0247-FEDER-01088pt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.subjectEspresso coffeept_PT
dc.subjectSingle-dose capsulept_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectChlorogenic acidspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectGastrointestinal digestionpt_PT
dc.titleChlorogenic acids composition and the impact of in vitro gastrointestinal digestion on espresso coffee from single-dose capsulept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume134pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameVILAS-BOAS
person.familyNameOliveira
person.familyNameJesus
person.familyNameGomes
person.familyNamePintado
person.givenNameArmando
person.givenNameAna
person.givenNameDiva
person.givenNameAna Maria
person.givenNameMaria Manuela
person.identifier1415634
person.identifier162628
person.identifier456608
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-idB510-7C5F-5BFA
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-0712-0203
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0002-4461-3007
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridA-4263-2018
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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