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Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation

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Abstract

The in vitro antioxidant activity and the protective effect against human low density lipoprotein oxidation of coffees prepared using different degrees of roasting was evaluated. Coffees with the highest amount of brown pigments (dark coffee) showed the highest peroxyl radical scavenging activity. These coffees also protected human low-density lipoprotein (LDL) against oxidation, although green coffee extracts showed more protection. In a different experiment, coffee extracts were incubated with human plasma prior to isolation of LDL particles. This showed, for the first time, that incubation of plasma with dark, but not green coffee extracts protected the LDL against oxidation by copper or by the thermolabile azo compound AAPH. Antioxidants in the dark coffee extracts must therefore have become associated with the LDL particles. Brown compounds, especially those derived from the Maillard reaction, are the compounds most likely to be responsible for this activity.

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Acknowledgments

J. A. Gómez-Ruiz thanks the Ministerio de Educación, Cultura y Deporte for a scholarship. The authors would like to thank Alan Bradbury (Kraft Foods, Munich, Germany) for providing coffee samples and Dr. A. B. Gerry (Reading University) for advice and helpful suggestions on measuring LDL oxidation.

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Author notes

  1. José Ángel Gómez-Ruiz

    Present address: Food Safety and Quality Unit, Institute for Reference Materials and Measurements (IRMM), Retieseweg, 2440, Geel, Belgium

  2. Jennifer M. Ames

    Present address: School of Biological Sciences, Queen’s University Belfast, David Keir Building, Stranmillis Road, Belfast, BT9 5AG, Northern Ireland

Authors and Affiliations

  1. School of Food Biosciences, University of Reading, Whiteknights, Reading, Berkshire, RG6 6AP, UK

    José Ángel Gómez-Ruiz & Jennifer M. Ames

  2. School of Biological Sciences, University of Reading, Whiteknights, Reading, Berkshire, RG6 6AJ, UK

    David S. Leake

Authors
  1. José Ángel Gómez-Ruiz
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  2. Jennifer M. Ames
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  3. David S. Leake
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Correspondence to José Ángel Gómez-Ruiz.

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Gómez-Ruiz, J.Á., Ames, J.M. & Leake, D.S. Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation. Eur Food Res Technol 227, 1017–1024 (2008). https://doi.org/10.1007/s00217-007-0815-5

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  • DOI: https://doi.org/10.1007/s00217-007-0815-5

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