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Roasting has a distinct effect on the antimutagenic activity of coffee varieties

dc.creatorPriftis A., Mitsiou D., Halabalaki M., Ntasi G., Stagos D., Skaltsounis L.A., Kouretas D.en
dc.date.accessioned2023-01-31T09:50:41Z
dc.date.available2023-01-31T09:50:41Z
dc.date.issued2018
dc.identifier10.1016/j.mrgentox.2018.03.003
dc.identifier.issn13835718
dc.identifier.urihttp://hdl.handle.net/11615/78364
dc.description.abstractCoffee is a highly consumed beverage throughout the world. Its popularity derives from its organoleptic properties that are a result of the roasting process. Roasting greatly alters a coffee bean's composition and possibly its bioactivity. In the current study, green as well as roasted extracts from both Coffea arabica (Brazil and Decaf) and Coffea canephora (Robusta) species were tested for their antimutagenic activity using the Ames test. In addition, a compositional analysis was conducted to identify the main components, mainly Chlorogenic acid isomers (CGA) and derivatives present in the extracts using UHPLC-ESI(±) and HRMS/MS methods According to the results, all extracts exhibited strong antimutagenic activity against the oxidizing factor tert-Butyl hydroperoxide, a Reactive Oxygen Species-producing compound. Roasting had a distinct effect on the antimutagenic activity of coffee, enhancing it in the Brazil variety and having no effect in the Decaf and Robusta varieties. In addition, all coffee extracts exhibited reducing activity as well as the ability to scavenge (albeit differentially) both the superoxide and hydroxyl radicals, implying that their potential antimutagenic effect can be partially attributed to their free radical scavenging activity. © 2018 Elsevier B.V.en
dc.language.isoenen
dc.sourceMutation Research - Genetic Toxicology and Environmental Mutagenesisen
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85055082295&doi=10.1016%2fj.mrgentox.2018.03.003&partnerID=40&md5=aaee8faa07ebefeb9f496df6a99d03fd
dc.subjectchlorogenic aciden
dc.subjectCoffea arabica extracten
dc.subjectCoffea canephora extracten
dc.subjecthydroxyl radicalen
dc.subjectiron salten
dc.subjectplant extracten
dc.subjectreactive oxygen metaboliteen
dc.subjectsuperoxideen
dc.subjecttert butyl hydroperoxideen
dc.subjectunclassified drugen
dc.subjectantimutagenic agenten
dc.subjectantioxidanten
dc.subjectchlorogenic aciden
dc.subjectplant extracten
dc.subjectAmes testen
dc.subjectantimutagenic activityen
dc.subjectantioxidant activityen
dc.subjectArticleen
dc.subjectbacterial strainen
dc.subjectBrazilen
dc.subjectchemical compositionen
dc.subjectchemical structureen
dc.subjectCoffea arabicaen
dc.subjectCoffea canephoraen
dc.subjectcoffeeen
dc.subjectcontrolled studyen
dc.subjectdrug activityen
dc.subjectelectrospray mass spectrometryen
dc.subjectheatingen
dc.subjectnonhumanen
dc.subjectoxidative stressen
dc.subjectpriority journalen
dc.subjectroastingen
dc.subjectSalmonella enterica serovar Typhimuriumen
dc.subjectultra performance liquid chromatographyen
dc.subjectvarietasen
dc.subjectchemistryen
dc.subjectclassificationen
dc.subjectCoffeaen
dc.subjectheaten
dc.subjectisomerismen
dc.subjectmetabolismen
dc.subjectspecies differenceen
dc.subjectAntimutagenic Agentsen
dc.subjectAntioxidantsen
dc.subjectChlorogenic Aciden
dc.subjectCoffeaen
dc.subjectHot Temperatureen
dc.subjectIsomerismen
dc.subjectPlant Extractsen
dc.subjectReactive Oxygen Speciesen
dc.subjectSpecies Specificityen
dc.subjecttert-Butylhydroperoxideen
dc.subjectElsevier B.V.en
dc.titleRoasting has a distinct effect on the antimutagenic activity of coffee varietiesen
dc.typejournalArticleen


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