TY - JOUR
TI - Roasting has a distinct effect on the antimutagenic activity of coffee varieties
AU - Priftis, A.
AU - Mitsiou, D.
AU - Halabalaki, M.
AU - Ntasi, G.
AU - Stagos, D.
AU - Skaltsounis, L.A.
AU - Kouretas, D.
JO - Mutation Research/Genetic Toxicology and Environmental Mutagenesis
PY - 2018
VL - 829-830
TODO - null
SP - 33-42
PB - Elsevier B.V.
SN - 1383-5718
TODO - 10.1016/j.mrgentox.2018.03.003
TODO - chlorogenic acid;  Coffea arabica extract;  Coffea canephora extract;  hydroxyl radical;  iron salt;  plant extract;  reactive oxygen metabolite;  superoxide;  tert butyl hydroperoxide;  unclassified drug;  antimutagenic agent;  antioxidant;  chlorogenic acid;  plant extract, Ames test;  antimutagenic activity;  antioxidant activity;  Article;  bacterial strain;  Brazil;  chemical composition;  chemical structure;  Coffea arabica;  Coffea canephora;  coffee;  controlled study;  drug activity;  electrospray mass spectrometry;  heating;  nonhuman;  oxidative stress;  priority journal;  roasting;  Salmonella enterica serovar Typhimurium;  ultra performance liquid chromatography;  varietas;  chemistry;  classification;  Coffea;  heat;  isomerism;  metabolism;  species difference, Antimutagenic Agents;  Antioxidants;  Chlorogenic Acid;  Coffea;  Hot Temperature;  Isomerism;  Plant Extracts;  Reactive Oxygen Species;  Species Specificity;  tert-Butylhydroperoxide
TODO - Coffee 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.
ER -