Antioxidative Activity of a Zinc-Chelating Substance in Coffee | Zendy

Wen Xu | Zendy; Makiko Takenaka | Zendy; Masatsune Murata | Zendy; Seiichi Homma | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Antioxidative Activity of a Zinc-Chelating Substance in Coffee

Author(s) -

Wen Xu,

Makiko Takenaka,

Masatsune Murata,

Seiichi Homma

Publication year - 2004

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.68.2313

Subject(s) - chemistry , zinc , scavenging , abts , chelation , antioxidant , linoleic acid , caffeic acid , nuclear chemistry , organic chemistry , food science , dpph , fatty acid

Coffee brew contains a brownish zinc-chelating polymer designated ApV. ApV was prepared from the precipitate formed in a solution of instant coffee by adding ZnCl(2) and purified using ion-exchange and cellulose column chromatographies. The antioxidative activities of ApV and related compounds were evaluated in this study. The free-radical scavenging activity of ApV estimated by ABTS assay was at a similar level to that of instant coffee, while the O(2)(-) scavenging activity of ApV, which is superoxide dismutase-like activity, was lower than that of instant coffee. The hydroxyl-radical scavenging activity of ApV was higher than that of instant coffee, and the auto-oxidation of linoleic acid was more strongly inhibited by ApV than by caffeic acid.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research