Qualidade da bebida e atividade antioxidante do café in vitro e in vivo

• Ano de defesa: 2007
• Autor(a) principal: Abrahão, Sheila Andrade
• Orientador(a): Pereira, Rosemary Gualberto Fonseca Alvarenga
• Banca de defesa: Sousa, Raimundo Vicente de, Barcelos, Maria de Fátima Píccolo
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DCA - Programa de Pós-graduação
• País: BRASIL
• Palavras-chave em Português: Café - Qualidade; Café - Antioxidantes
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/3331

The present work had the purpose of evaluating the antioxidant potential and liver protector effect of two coffee sorts (soft and river), being used models in vitro and in vivo. In all the experiments had been used beverages prepared at the moment of the use, following the same methodology. Had been determined the phenolic composite content, chlorogenic acid, caffeine, trigonelline and watery extract of the beverages. The evaluation in vitro of the antioxidant potential was investigated by the methods of captation of radical DPPH and by the reducing power. With intention to evaluate the hepatoprotector paper of the coffee against it in oxidative stress in vivo, the animals had received intraperitoneally doses from carbon tetrachloride and daily doses of coffee for gavage. After the treatment was traced the liver profile of the animals by means of the parameters biochemists AST, ALT, GGT, alkaline phosphatase, glucose and urea. The two analyzed sorts of coffee had not presented statistic differences for the parameters color, watery extract, chlorogenic acid and caffeine. The raw coffee in river beverage presented greater content of phenolics and trigonelline that the coffee soft beverage. It had reduction of phenolic composite content, chlorogenic acid and trigonelline after the toast. The coffee independent of the sensorial quality presented high reducing ability and important captation activity of free radicals. The managed coffee significantly inhibited the induced lipid peroxidation for the tetrachloride (p<0,05) when compared with the control. The treatment with toasted coffee soft beverage was efficient in the protection of the liver of the animals against the injury provoked for the carbon tetrachloride, being this hetoprotector effect proven by the tests of the liver function. The achieved data allow suggesting that coffee presents potential antioxidant activity and considerable hepatoprotector effect.