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Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach

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Abstract

Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.

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Acknowledgements

Authors sincerely express appreciation to Branko J. Drakulić for constructive suggestions as well assynthesis and characterization of N-methyl pyridinum.

Funding

This work was supported by the Ministry of Education and Science of Republic of Serbia, Grants 43010 and 31093.

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Authors and Affiliations

  1. Institute of General and Physical Chemistry, P. O. Box 45, Belgrade 118, 11158, Serbia

    Stanislava Gorjanović, Lato Pezo & Desanka Ž. Sužnjević

  2. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000, Zagreb, Croatia

    Draženka Komes & Ana Belščak-Cvitanović

  3. Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, 11081, Serbia

    Jovanka Laličić-Petronijević & Mile Veljović

  4. Faculty of Chemistry, University of Belgrade, Studentski Trg 12-16, Belgrade, 11001, Serbia

    Ferenc T. Pastor

Authors
  1. Stanislava Gorjanović
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  2. Draženka Komes
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  3. Jovanka Laličić-Petronijević
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  4. Ferenc T. Pastor
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  5. Ana Belščak-Cvitanović
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  6. Mile Veljović
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  7. Lato Pezo
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  8. Desanka Ž. Sužnjević
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Corresponding authors

Correspondence to Jovanka Laličić-Petronijević or Lato Pezo.

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The authors declare no competing financial interest.

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Gorjanović, S., Komes, D., Laličić-Petronijević, J. et al. Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. J Food Sci Technol 54, 2324–2331 (2017). https://doi.org/10.1007/s13197-017-2672-y

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  • DOI: https://doi.org/10.1007/s13197-017-2672-y

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