Advertisement

Plant Foods for Human Nutrition

, Volume 66, Issue 2, pp 114–121 | Cite as

Organic and Conventional Coffea arabica L.: A Comparative Study of the Chemical Composition and Physiological, Biochemical and Toxicological Effects in Wistar Rats

  • Dayene do Carmo Carvalho
  • Maisa Ribeiro Pereira Lima Brigagão
  • Marcelo Henrique dos Santos
  • Fernanda Borges Araújo de Paula
  • Alexandre Giusti-Paiva
  • Luciana Azevedo
ORIGINAL PAPER

Abstract

Differentiation between organic and conventional coffee has increased due to the growing demand and high consumption of healthy foods that contain compounds with antioxidant potential, which have been associated with the reduction of chronic diseases. We used organic and conventional coffee in powder 4% (w/w) and infusions 5%, 10% and 20% (w/v) incorporated in a commercial diet to test in vivo. The levels of chlorogenic acid, caffeine and trigonelline were determined by high performance liquid chromatography. The body weight, weight gain, food consumption, aberrant foci crypt, mucin depleted foci, stress biomarkers protein carbonyl and malondialdehyde, biochemical parameters and behavior of the rats were compared between the experimental and control groups within a framework of colon carcinogenesis. The organic coffee showed higher levels of chlorogenic acid, caffeine and trigonelline than conventional, however, this difference did not significantly affect behavior. The infusions had an antioxidant effect, reducing the levels of malondialdehyde; however, the biochemical parameters of the serum were not altered, and there was neither induction nor prevention of preneoplasic lesions.

Keywords

Antioxidant Coffea arabica L. Colon carcinogenesis Conventional Open-field Organic 

Abreviations

AC

aberrant crypt

ACF

aberrant foci crypt

ALT

alanine aminotransferase

ANOVA

analysis of variance

AOAC

Association of Official Analytical Chemists

AST

aspartate aminotransferase

b.w.

body weight, CCR: conventional coffee diet

CD

commercial diet

COR

organic coffee diet

DMH

1,2-dimethylhydrazine

DNPH

2,4-dinitrophenylhydrazine

EDTA

ethylenediaminetetraacetic acid

FACEPE

Fundação de Apoio á Cultura, Ensino, Pesquisa e Extensão de Alfenas

FAPEMIG

Fundação de Amparo a Pesquisa de Minas Gerais

HPLC

high performance liquid chromatography

LANTin

Laboratório de Análises Nutricional e Toxicológica in vivo

MDA

malondialdehyde

MDF

mucin depleted foci, PCO: protein carbonyl

Notes

Acknowledgment

This study was supported by FAPEMIG, Associação de Pequenos Produtores de Poço Fundo-MG, LANTin and FACEPE. Dayene C. Carvalho was recipient of a fellowship of FAPEMIG.

References

  1. 1.
    Bourn D, Prescott J (2002) A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Crit Rev Food Sci Nutr 42:1–34CrossRefGoogle Scholar
  2. 2.
    Santos JS, Santos MLP, Conti MM (2010) Comparative study of metal contents in Brazilian coffees cultivated by conventional and organic agriculture applying principal component analysis. J Braz Chem Soc 21:1468–1476CrossRefGoogle Scholar
  3. 3.
    Parras P, Martínez-Tomé M, Jiménez AM, Murcia MA (2007) Antioxidant capacity of coffees of several origins brewed folowing three different produces. Food Chem 102:582–592CrossRefGoogle Scholar
  4. 4.
    Higdon JV, Frei B (2006) Coffee and health: a review of recent human research. Crit Rev Food Sci Nutr 46:101–123CrossRefGoogle Scholar
  5. 5.
    Nardini M, Cirillo E, Sacaccini C (2002) Absorption of phenolic acids in humans after coffee consumption. J Agric Food Chem 50:5735–5741CrossRefGoogle Scholar
  6. 6.
    Campa C, Doulbeau S, Dussert S, Hamon S, Noirot M (2005) Qualitative relationship between caffeine and chlorogenic acid contents among wild Coffea species. Food Chem 93:135–139CrossRefGoogle Scholar
  7. 7.
    Babbs CF (1990) Free radicals and etiology of colon cancer. Free Radic Biol Med 8:191–200CrossRefGoogle Scholar
  8. 8.
    Limón-Pacheco J, Gonsebatt ME (2009) The role of antioxidants and antioxidant-related enzymes in protective responses to environmentally induced oxidative stress. Mutat Res Genet Toxicol Environ Mutagen 674:137–147CrossRefGoogle Scholar
  9. 9.
    Alves ST, Dias RCE, Benassi MT, Scholz MBS (2006) Metodologia para análise simultânea de ácido nicotínico, trigonelina, ácido clorogênico e cafeína em café torrado por cromatografia líquida de alta eficiência. Quím Nov 29:1164–1168Google Scholar
  10. 10.
    AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, MarylandGoogle Scholar
  11. 11.
    Archer J (1973) Tests for emotionality in rats and mice: a review. Anim Behav 21:205–235CrossRefGoogle Scholar
  12. 12.
    Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248–254CrossRefGoogle Scholar
  13. 13.
    Eymard S, Baron CP, Jacobsen C (2009) Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage. Food Chem 114:57–65CrossRefGoogle Scholar
  14. 14.
    Ramel A, Wagner KH, Elmadfa I (2004) Plasma antioxidants and lipid oxidation after submaximal resistance exercise in men. Eur J Nutr 43:2–6CrossRefGoogle Scholar
  15. 15.
    Burtis CA, Ashwood ER (2008) Tietz Textbook of Clinical Chemistry, 6th edn. W.B. Saunders Company, PhiladelphiaGoogle Scholar
  16. 16.
    Dias MC, Vieiralves NFL, Gomes MIFV, Salvadori DMF, Rodrigues MAM, Barbisan LF (2010) Effects of licipene, synbiotics and their association on early biomarkers of rat colon carcinogenesis. Food Chem Toxicol 48:772–780CrossRefGoogle Scholar
  17. 17.
    Pla M, Hernández P, Ariño B, Ramírez JA, Díaz I (2007) Prediction of fatty acid content in rabbit meat and discrimination between conventional and organic production systems by NIRS methodology. Food Chem 100:165–170CrossRefGoogle Scholar
  18. 18.
    Klimánková E, Holadová K, Hajšlová J, Čajka T, Poustka J, Koudela M (2008) Aroma profiles of five basil (Ocimum basilicum L.) cultivars grown under conventional and organic conditions. Food Chem 107:464–472CrossRefGoogle Scholar
  19. 19.
    Pattono D, Battaglini LM, Barberio A, De Castelli L, Valiani A, Varisco G, Scatassa ML, Davit P, Pazzi M, Civera T (2009) Presence of synthetic antioxidants in organic and conventional milk. Food Chem 115:285–289CrossRefGoogle Scholar
  20. 20.
    Nehlig A, Daval JL, Debry G (1992) Caffeine and the central nervous system: mechanism of action, biochemical metabolic and psychostimulant effects. Brain Res Rev 17:139–70CrossRefGoogle Scholar
  21. 21.
    Rao CV, Chou D, Simi B, Ku H, Reddy BS (1998) Prevention of colonic aberrant crypt foci and modulation of large bowel microbial activity by dietary coffee fiber, inulin and pectin. Carcinogenesis 19:1815–1819CrossRefGoogle Scholar
  22. 22.
    Oliveira EMS, Fernandes PA, Santos TM (2010) Effect of coffee on chemical hepatocarcinogenesis in rats. Nutr Cancer 62:336–342CrossRefGoogle Scholar
  23. 23.
    Manoj G, Thampi BSH, Leelamma S, Menon PVG (2001) Effect of dietary fiber on the activity of intestinal and fecal beta-glucuronidase activity during 1,2-dimethylhydrazine induced colon carcinogenesis. Plant Foods Hum Nutr 56:13–21CrossRefGoogle Scholar
  24. 24.
    Kawanishi S, Yamamoto K (1991) Mechanism of site-specific DNA damage induced by methylhydrazines in the presence of copper (II) or manganese (III). Biochem 30:3069–3075CrossRefGoogle Scholar
  25. 25.
    Hua B, Chunxu H, Miaomiao X, Xin L, Rui L (2010) Protective effect of maize silks (Maydis stigma) ethanol extract on radiation-induced oxidative stress in mice. Plant Foods Hum Nutr 65:271–276CrossRefGoogle Scholar
  26. 26.
    Lee KJ, Choi JH, Jeong HG (2007) Hepatoprotective and antioxidant effects of the coffee diterpenes kahweol and cafestol on carbon tetrachloride-induced liver damage in mice. Food Chem Toxicol 45:2118–2125CrossRefGoogle Scholar
  27. 27.
    Rajeshkumar NV, Kuttan R (2003) Modulation of carcinogenic response and antioxidant enzymes of rats administered with 1,2-dimethylhydrazine by picroliv. Cancer Lett 191:137–143CrossRefGoogle Scholar
  28. 28.
    Sengottuvelan M, Senthilkumar R, Nalini N (2006) Modulatory influence of dietary resveratrol during different phases of 1,2-dimethylhydrazine induced mucosal lipid-peroxidation, antioxidant status and aberrant crypt foci development in rat colon carcinogenesis. Biochim Biophys Acta 1760:1175–1183Google Scholar
  29. 29.
    Duarte SMS, Abreu CMP, Menezes HC, Paula FBA, Pereira RGFA, Gouvêa CMCP (2009) Efeito da bebida de café descascado sobre a atividade antioxidante, os parâmetros hematológicos e bioquímicos em ratos. Cienc Tecnol Aliment 29:703–708CrossRefGoogle Scholar
  30. 30.
    Somoza V, Lindenmeier M, Wenzel E, Frank O, Erbersdobler HF, Hofmann T (2003) Activity-guided identification of a hemopreventive compound in coffee beverage using in vitro and in vivo techniques. J Agric Food Chem 51:6861–6869CrossRefGoogle Scholar
  31. 31.
    Wang R, Dashwood WM, Lӧhr CV, Fischer KA, Pereira CB, Loudeback M, Nakagama H, Bailey GS, Williams DE, Dashwood RH (2008) Protective versus promotional effects of white tea and caffeine on PhIP-induced tumorigenesis and β-catenin expression in the rat. Carcinogenesis 29:834–839CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Dayene do Carmo Carvalho
    • 2
  • Maisa Ribeiro Pereira Lima Brigagão
    • 2
  • Marcelo Henrique dos Santos
    • 2
  • Fernanda Borges Araújo de Paula
    • 3
  • Alexandre Giusti-Paiva
    • 4
  • Luciana Azevedo
    • 1
  1. 1.Faculty of NutritionFederal University of Alfenas-MGAlfenasBrazil
  2. 2.Department of Exact ScienceFederal University of Alfenas-MGAlfenasBrazil
  3. 3.Department of Clinical Analysis and ToxicologyFederal University of Alfenas-MGAlfenasBrazil
  4. 4.Department of Biomedical ScienceFederal University of Alfenas-MGAlfenasBrazil

Personalised recommendations