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

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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.

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Abbreviations

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

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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.

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Authors and Affiliations

  1. Faculty of Nutrition, Federal University of Alfenas-MG, Rua Gabriel Monteiro da Silva, 700, CEP: 37130-000, Alfenas, MG, Brazil

    Luciana Azevedo

  2. Department of Exact Science, Federal University of Alfenas-MG, Rua Gabriel Monteiro da Silva, 700, CEP: 37130-000, Alfenas, MG, Brazil

    Dayene do Carmo Carvalho, Maisa Ribeiro Pereira Lima Brigagão & Marcelo Henrique dos Santos

  3. Department of Clinical Analysis and Toxicology, Federal University of Alfenas-MG, Rua Gabriel Monteiro da Silva, 700, CEP: 37130-000, Alfenas, MG, Brazil

    Fernanda Borges Araújo de Paula

  4. Department of Biomedical Science, Federal University of Alfenas-MG, Rua Gabriel Monteiro da Silva, 700, CEP: 37130-000, Alfenas, MG, Brazil

    Alexandre Giusti-Paiva

Authors
  1. Dayene do Carmo Carvalho
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  2. Maisa Ribeiro Pereira Lima Brigagão
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  3. Marcelo Henrique dos Santos
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  4. Fernanda Borges Araújo de Paula
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  5. Alexandre Giusti-Paiva
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  6. Luciana Azevedo
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Correspondence to Luciana Azevedo.

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do Carmo Carvalho, D., Brigagão, M.R.P.L., dos Santos, M.H. et al. Organic and Conventional Coffea arabica L.: A Comparative Study of the Chemical Composition and Physiological, Biochemical and Toxicological Effects in Wistar Rats. Plant Foods Hum Nutr 66, 114–121 (2011). https://doi.org/10.1007/s11130-011-0221-9

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