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Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans

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Abstract

The development of the germination process and drought stress during the drying of coffee can generate reactive oxygen species, which can be neutralized by way of antioxidant mechanisms. No studies related to antioxidant enzymes during the drying of coffee were found in the literature, and considering their importance, the enzymatic activities of superoxide dismutase (SOD), guaiacol peroxidase (GPOX) and glutathione reductase (GR), and also the hydrogen peroxide content were evaluated during the drying of two types of coffee bean, one processed as natural coffee and the other as pulped natural coffee. The results showed a reduction in the SOD, GPOX and GR enzymatic activities of the natural coffee as compared to the pulped natural coffee during the drying period. Moreover, the hydrogen peroxide content of the natural coffee was greater than that of the pulped natural coffee. These results suggest the development of oxidative stress during the coffee drying process, controlled more efficiently in pulped natural coffee by the early action of GPOX during the drying process. Nevertheless, differential responses by SOD isoenzymes and possibly the role of other peroxidases also appear to be involved in the responses observed.

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Acknowledgments

This work was supported by FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo), CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) and CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico).

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None.

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Faculdade de Engenharia de Alimentos, Universidade de Campinas, Campinas, SP, 13083-862, Brazil

    Mery Y. Rendón & Neura Bragagnolo

  2. Departamento de Biologia Aplicada à Agropecuária, Universidade Estadual de São Paulo “Julio de Mesquita Filho”, Jaboticabal, SP, 14884-900, Brazil

    Priscila L. Gratão

  3. Instituto Agronômico de Campinas, Centro do Café, Campinas, SP, 13012-970, Brazil

    Terezinha J.G. Salva

  4. Departamento de Genética, Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Piracicaba, SP, 13418-900, Brazil

    Ricardo A. Azevedo

Authors
  1. Mery Y. Rendón
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  2. Priscila L. Gratão
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  3. Terezinha J.G. Salva
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  4. Ricardo A. Azevedo
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  5. Neura Bragagnolo
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Correspondence to Neura Bragagnolo.

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Rendón, M.Y., Gratão, P.L., Salva, T.J. et al. Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans. Eur Food Res Technol 236, 753–758 (2013). https://doi.org/10.1007/s00217-013-1933-x

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  • DOI: https://doi.org/10.1007/s00217-013-1933-x

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