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Medium Light and Medium Roast Paper-Filtered Coffee Increased Antioxidant Capacity in Healthy Volunteers: Results of a Randomized Trial

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Abstract

We compared the effects of medium light roast (MLR) and medium roast (MR) paper-filtered coffee on antioxidant capacity and lipid peroxidation in healthy volunteers. In a randomized crossover study, 20 volunteers consumed 482 ± 61 ml/day of MLR or MR for four weeks. Plasma total antioxidant status (TAS), oxygen radical absorbance capacity (ORAC), oxidized LDL and 8-epi-prostaglandin F2α, erythrocyte superoxide dismutase (SOD), glutathione peroxidase (GPx), and catalase (CAT) activity were measured at baseline and after the interventions. MLR had higher chlorogenic acids—(CGA; 334 mg/150 mL) and less caffeine (231 mg/150 ml) than MR had (210 and 244 mg/150 ml, respectively). MLR also had fewer Maillard reaction products (MRP) than MR had. Compared with baseline, subjects had an increase of 21 and 26 % in TAS, 13 and 13 % in CAT, 52 and 75 % in SOD, and 62 and 49 % in GPx after MLR and MR consumption (P < 0.001), respectively. ORAC increased after MLR (P = 0.004). No significant alteration in lipid peroxidation biomarkers was observed. Both coffees had antioxidant effects. Although MLR contained more CGA, there were similar antioxidant effects between the treatments. MRP may have contributed as an antioxidant. These effects may be important in protecting biological systems and reducing the risk of diseases related to oxidative stress.

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Abbreviations

BHT:

Butylated hydroxytoluene

CAT:

Catalase

CGA:

Chlorogenic acids

CQA:

Caffeoylquinic acids

CQL:

Caffeoylquinic lactone

DPPH:

1,1-diphenyl-2-picrylhydrazyl-hydrate

FQA:

Feruloylquinic acids

GPx:

Glutathione peroxidase

LDL:

Low density lipoprotein

MLR:

Medium light roast

MR:

Medium roast

MRPs:

Maillard reaction products

8-epi-PGF2α:

8-epi-prostaglandin F2α

ORAC:

Oxygen radical absorbance capacity

oxLDL:

Oxidized low density lipoprotein

ROS:

Reactive oxygen species

SOD:

Superoxide dismutase

TAS:

Total antioxidant status

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Acknowledgments

Authors thank the volunteers for their participation, FAPESP for financial support (grant 2009/05792-7) and a PhD fellowship to TAFC (Process 2008/10933-6), and Melitta do Brasil for providing the roasted ground coffees and paper filters.

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Authors and Affiliations

  1. Department of Nutrition, School of Public Health, University of São Paulo, Av. Dr. Arnaldo 715, 01246-904, São Paulo, Brazil

    Telma Angelina Faraldo Corrêa, Marcela Piedade Monteiro, Thaíse Maria Nogueira Mendes, Daniela Moura de Oliveira, Marcelo Macedo Rogero & Elizabeth Aparecida Ferraz da Silva Torres

  2. School of Chemical Engineering, University of Campinas, Av. Albert Einstein 500, 13083-877, Campinas, SP, Brazil

    Cibelem Iribarrem Benites

  3. The Heart Institute (InCor), University of São Paulo Medical School, Av. Dr. Enéas de Carvalho Aguiar 44, 05403-000, São Paulo, Brazil

    Carmen Guilherme Christiano de Matos Vinagre, Bruno Mahler Mioto, Daniela Tarasoutchi, Vera Lúcia Tuda & Luiz Antonio Machado César

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  1. Telma Angelina Faraldo Corrêa
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  2. Marcela Piedade Monteiro
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Corresponding author

Correspondence to Elizabeth Aparecida Ferraz da Silva Torres.

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Corrêa, T.A.F., Monteiro, M.P., Mendes, T.M.N. et al. Medium Light and Medium Roast Paper-Filtered Coffee Increased Antioxidant Capacity in Healthy Volunteers: Results of a Randomized Trial. Plant Foods Hum Nutr 67, 277–282 (2012). https://doi.org/10.1007/s11130-012-0297-x

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