Antiglycative and antioxidative properties of coffee fractions |
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Authors: | E. Verzelloni D. Tagliazucchi D. Del Rio L. Calani A. Conte |
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Affiliation: | 1. Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy;2. Department of Public Health, University of Parma, Via Volturno 39, 43100 Parma, Italy |
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Abstract: | In this work the inhibitory activity of coffee low molecular weight compound (LMWC) and high molecular weight compound (HMWC) fractions against in vitro advanced glycation end-products (AGEs) formation was investigated. The HMWC fraction was characterised for its content in total phenolic groups, proteins and carbohydrates. The chlorogenic acids of LMWC fraction were identified by liquid chromatography coupled with tandem mass spectrometry. HMWC inhibited bovine serum albumin glycation by acting as radical scavenger and Fe-chelator in the post-Amadori phase of the reaction and by inhibiting dicarbonyl reactive compounds production during glucose autoxidation. LMWC fraction was able to inhibit protein glycation and dicarbonyl reactive compounds formation more than HMWC fraction. Chlorogenic acids are the main compounds responsible for the antiglycative activity of LMWC fraction. |
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Keywords: | Antiglycative activity Chlorogenic acids Antioxidant activity Coffee |
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