Increasing espresso coffee brew antioxidant capacity using phenolic extract recovered from hazelnut skin waste

✍ Scribed by Marina Contini; Simone Baccelloni; Maria Teresa Frangipane; Nicolò Merendino; Riccardo Massantini

• Book ID: 119296336
• Publisher: Elsevier
• Year: 2012
• Tongue: English
• Weight: 374 KB
• Volume: 4
• Category: Article
• ISSN: 1756-4646
• DOI: 10.1016/j.jff.2011.09.005

✦ Synopsis

The simultaneous consumption of different classes of phytochemical antioxidants in the diet can result in more beneficial effects than when consumed alone. In the present study, the in vitro and in vivo antioxidative effects of espresso coffee brew (EC) (rich in chlorogenic acids) with added crude hazelnut skin phenolic extract (HSPE) from hazelnut skin waste (rich in flavonoids) were studied. Both post-brewing and pre-brewing phenolic-enriched espresso coffees (PE-ECs) were analysed for total phenols and screened for their in vitro antiradical ability. Moreover, the in vivo biological effect on the antioxidant potential of plasma in rats was evaluated. The PE-ECs showed increased both in vitro and in vivo antiradical activity proportional to the added HSPE. The in vivo experiments suggested that HSPE was much more antioxidant active than the phenolic fraction naturally contained in EC. Moreover, evidence of possible synergic effects of EC and HSPE phenolics was observed in vivo.