Antioxidative Activities of Fractions Obtained from Brewed Coffee

Kenichi Yanagimoto, Hirotomo Ochi, Kwang Geun Lee, Takayuki Shibamoto

Research output: Contribution to journalArticlepeer-review

152 Scopus citations

Abstract

The antioxidative activity of column chromatographic fractions obtained from brewed coffee was investigated to find antioxidants and to assess the benefit of coffee drinking. The dichloromethane extract inhibited hexanal oxidation by 100 and 50% for 15 days and 30 days, respectively, at the level of 5 μg/mL. A GC/MS analysis of fractions, which exhibited oxidative activity, revealed the presence of antioxidative heterocyclic compounds including furans, pyrroles, and maltol. The residual aqueous solution exhibited slight antioxidative activity. The inhibitory activity (%) of the seven fractions from an aqueous solution toward malonaldehde formation from lipid oxidation ranged from 10 to 90 at a level of 300 μg/mL. The results indicate that brewed coffee contains many antioxidants and consumption of antioxidant-rich brewed coffee may inhibit diseases caused by oxidative damages.

Original languageEnglish
Pages (from-to)592-596
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number3
DOIs
StatePublished - 11 Feb 2004

Keywords

  • Antioxidants
  • Brewed coffee
  • Coffee volatiles
  • Heterocyclic compounds

Fingerprint

Dive into the research topics of 'Antioxidative Activities of Fractions Obtained from Brewed Coffee'. Together they form a unique fingerprint.

Cite this