Influência do método de extração de café no perfil químico e atividade antioxidante “in vitro” e “in vivo” nas bebidas

Abstract

Coffee, fruit of the coffee tree (genus Coffea), contains seeds that when roasted and ground generate one of the most consumed beverages in the world. To coffee consumption are attributed many health effects, most of them linked to their antioxidant properties. The components of coffee linked to this activity are mainly polyphenols, caffeine and melanoidins. Thus, this study aimed to measure the antioxidant activity in vitro and in vivo of coffee beverages obtained from different types of preparation (extraction). For this, were prepared from the same sample of roasted and ground coffee drinks at concentration of 10 g/L in the forms of filtered (infusion), boiled (decoction) and espresso (pressure) and were performed antioxidant activity assays in vitro (DPPH and ABTS) and in vivo using healthy animals subjected to a daily dosage equivalent to drink 350 mL for an adult of 70 kg, in whose livers were determined the activities of catalase and glutathione reductase and the extent of peroxidation by TBARS, beyond the determination of some biochemical parameters in blood. In vitro, boiled coffee had lower activity than the others, and the filtered coffee showed the highest activity in the DPPH assay and espresso in the ABTS assay. About the biochemical parameters, there were significant differences only for blood glucose, which was greater in control animals than in treatments with coffee. In conclusion, coffee reduced blood glucose, probably due to the presence of its bioactive compounds.