Антиоксидантні властивості екстрактів кавових зерен

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dc.citation.epage153
dc.citation.issue7
dc.citation.journalTitleХімія, технологія речовин та їх застосування
dc.citation.spage148
dc.citation.volume1
dc.contributor.affiliationКінгстонський університет
dc.contributor.affiliationНаціональний університет “Львівська політехніка”
dc.contributor.affiliationKingston University
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorКапля, К. О.
dc.contributor.authorФедорова, О. В.
dc.contributor.authorЯремкевич, О. С.
dc.contributor.authorKaplia, K. O.
dc.contributor.authorFedorova, O. V.
dc.contributor.authorYaremkevych, O. S.
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2025-09-12T07:59:50Z
dc.date.created2024-02-27
dc.date.issued2024-02-27
dc.description.abstractВизначено антиоксидантну активність (АА) 5 % водних екстрактів смаженої кави та її відпрацьованої гущі на гепатоцитах печінки щура in vitro за двома маркерами оксидативного стресу (ОС): вмістом тіобарбітурактивних продуктів та карбонільних груп протеїнів. Доведено, що всі досліджувані екстракти проявляють АА, яка полягає у зниженні маркерів неферментативної ланки ОС. Утворення продуктів вільнорадикального пошкодження ліпідів та протеїнів інгібували як 5 % водні екстракти смаженої кави, так і 5 % водні екстракти відпрацьованої кавової гущі, що перспективно для розроблення на їх основі засобів антиоксидантної дії.
dc.description.abstractThe antioxidant properties (AP) of 5 % aqueous extracts of roasted coffee and its spent grounds were investigated. The antioxidant activity (AA) of these extracts acting on rat liver hepatocytes in vitro was determined using two markers of oxidative stress (OS): the levels of thiobarbituric acid reactive substances and carbonyl groups in proteins. It was demonstrated that all examined extracts exhibited AA, characterized by a reduction in non-enzymatic OS markers. The formation of products of free radical damage to lipids and proteins was inhibited by both 5 % aqueous extracts of roasted coffee and 5 % aqueous extracts of used coffee grounds, which holds promise for the development of antioxidant agents based on them.
dc.format.extent148-153
dc.format.pages6
dc.identifier.citationКапля К. О. Антиоксидантні властивості екстрактів кавових зерен / К. О. Капля, О. В. Федорова, О. С. Яремкевич // Хімія, технологія речовин та їх застосування. — Львів : Видавництво Львівської політехніки, 2024. — Том 1. — № 7. — С. 148–153.
dc.identifier.citationenKaplia K. O. Antioxidant properties of coffee bean extracts. / K. O. Kaplia, O. V. Fedorova, O. S. Yaremkevych // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2024. — Vol 1. — No 7. — P. 148–153.
dc.identifier.doidoi.org/10.23939/ctas2024.01.148
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/111739
dc.language.isouk
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofХімія, технологія речовин та їх застосування, 7 (1), 2024
dc.relation.ispartofChemistry, Technology and Application of Substances, 7 (1), 2024
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dc.relation.references16. .Fedosov, A.I., Dobrovolʹnyy, O.O., Shalamay, A.S., Novosel, O.M., & Kyslychenko, V.S. (2017). Porivnyalʹnyy analiz hidroksykorychnykh kyslot artyshoku, shcho vyroshchenyy v Ukrayini ta Frantsiyi. Aktualʹni pytannya farmatsevtychnoyi i medychnoyi nauky ta praktyky, 10(1), 49-53. DOI: 10.14739/2409-2932.2017.1.93438
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dc.relation.references18. Yoshino, M., & Murakami, K. (1998). Interaction of iron with polyphenolic compounds: application to antioxidant charaeterization. Anal. Biochem., 257, 40-44. https://doi.org/10.1006/abio.1997.2522
dc.relation.referencesen1. Kretov, Z.S., & Piklov, S.O. (2018). Rynok kavy: tendentsiyi v Ukrayini. Ekonomika ta suspilʹstvo, elektronyy zhurnal, 194.
dc.relation.referencesen2. Supérieur, E. (2018). Scientifique RÉPUBLIQUE ALGÉRIENNE DÉMOCRATIQUE ET POPULAIRE investigation chimique, phytochimique et biologique du café et du marc de café. Thèse du candidatAISSANI OUMNIA,80.
dc.relation.referencesen3. Ludwig, I.A, Clifford, M.N., Lean, M.E.J., Ashihara, H., & Crozier, A. (2014). Coffee: Biochemistry and potential impact on health. Food & function.,5(8), 1695-1717. https://doi.org/10.1039/P.4FO00042K
dc.relation.referencesen4. Liu, X., Zhang, S., Wen, X., Chen, X., Wen, Y., Shi, X., &Mijowska, E. (2020). High yield conversion of biowaste coffee grounds into hierarchical porous carbon for superior capacitive energy storage. Scientific Reports, 10(1), 3518. https://doi.org/10.1038/s41598-020-60625-y
dc.relation.referencesen5. Ngamdokmai, N., Waranuch, N., Chootip, K., Jampachaisri, K., Scholfield, C.N., & Ingkaninan, K. (2021). Efficacy of an anti-cellulite herbal emgel: A randomized clinical trial. Pharmaceuticals (Basel, Switzerland), 14(7), 683. https://doi.org/10.3390/ph14070683
dc.relation.referencesen6. Zengin, G., Sinan, K.I., Mahomoodally, M.F., Angeloni, S., Mustafa, A.M., Vittori, S., Maggi, F., & Caprioli, G. (2020). Chemical composition, antioxidant and enzyme inhibitory properties of different extracts obtained from spent coffee ground and coffee silverskin. Foods [Internet], 9(6), 713. https://doi.org/10.3390/foods9060713
dc.relation.referencesen7. Blinova, L., Sirotiale, M., Bartosova, A. & Soldan, M. (2017). 'Utilization of waste from coffee production', Research Papers, Faculty of Material Science and Technology in Trnava, Slovak University of Technology, Bratislava, 25(40), 91-101. https://doi.org/10.1515/rput-2017-0011
dc.relation.referencesen8. Carmen, M., Lorena, Z., Alexander, V., Amandio, V., & Raúl, S. (2020). Coffee pulp: An industrial by-product with uses in agriculture, nutrition and biotechnology. Reviews in Agricultural Science, 8, 323-342. https://doi.org/10.7831/ras.8.0_323
dc.relation.referencesen9. Morgan, G.A., Leech, N.L., Gloeckner, G.W., & Barrett, K.C. (2012). IBM SPSS for Introductory Statistics. In: Use and Interpretation. Fourth Edition. Routledge Taylor & Francis Group, New York. 256. https://doi.org/10.4324/9780203127315
dc.relation.referencesen10. Roque, L.R., Morgado, G.P., Nascimento, V.M., Ienczak, J.L., & Rabelo, S.C. (2019). Liquid-liquid extraction: A promising alternative for inhibitors removing of pentoses fermentation. Fuel (Guildford), 242, 775-787. https://doi.org/10.1016/j.fuel.2018.12.130
dc.relation.referencesen11. Springer, A., Ziegler, H., & Bach, K. (2023). The influence of antioxidant plant extracts on the oxidation of O/W emulsions. Cosmetics (Basel),10(2), 40. https://doi.org/10.3390/cosmetics10020040
dc.relation.referencesen12. Chatzimitakos, T., Athanasiadis, V., Kotsou, K., Palaiogiannis, D., Bozinou, E., & Lalas, S.I. (2023). Optimized isolation procedure for the extraction of bioactive compounds from spent coffee grounds. Journal: Applied Sciences, 13(5), 2819. https://doi.org/10.3390/app13052819
dc.relation.referencesen13. Li, Z., Zhou, B., Zheng, T., Zhao, C., Gao, Y., Wu, W., Fan, Yi., Wang, X., Qiu, M., & Fan, J. (2023). Structural characteristics, rheological properties, and antioxidant and anti-glycosylation activities of pectin polysaccharides from arabica coffee husks. Foods, 12(2), 423. https://doi.org/10.3390/foods12020423
dc.relation.referencesen14. Kretov, Z.S., & Piklov, S.O. (2018). Rynok kavy: tendentsiyi v Ukrayini. Ekonomika ta suspilʹstvo, elektronyy zhurnal, 194.
dc.relation.referencesen15. Moreira, D.P., Monteiro, M.C., Ribeiro-Alves, M., Donangelo, C.M., & Trugo, L.C. (2005). Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages. J. Agric. Food Chem., 53(5), 1399-1402. doi: 10.1021/jf0485436.
dc.relation.referencesen16. .Fedosov, A.I., Dobrovolʹnyy, O.O., Shalamay, A.S., Novosel, O.M., & Kyslychenko, V.S. (2017). Porivnyalʹnyy analiz hidroksykorychnykh kyslot artyshoku, shcho vyroshchenyy v Ukrayini ta Frantsiyi. Aktualʹni pytannya farmatsevtychnoyi i medychnoyi nauky ta praktyky, 10(1), 49-53. DOI: 10.14739/2409-2932.2017.1.93438
dc.relation.referencesen17. Akram, M., Tahir, I.M., Shah, S.M.A., Mahmood, Z., Altaf, A., Ahmad, K., Munir, N., Daniyal, M., Nasir, S., &Mehboob, H. (2018). Antiviral potential of medicinal plants against HIV, HSV, influenza, hepatitis, and coxsackievirus: A systematic review.Phytother Res., 32(5), 811-822. doi: 10.1002/ptr.6024.
dc.relation.referencesen18. Yoshino, M., & Murakami, K. (1998). Interaction of iron with polyphenolic compounds: application to antioxidant charaeterization. Anal. Biochem., 257, 40-44. https://doi.org/10.1006/abio.1997.2522
dc.relation.urihttps://doi.org/10.1039/C4FO00042K
dc.relation.urihttps://doi.org/10.1038/s41598-020-60625-y
dc.relation.urihttps://doi.org/10.3390/ph14070683
dc.relation.urihttps://doi.org/10.3390/foods9060713
dc.relation.urihttps://doi.org/10.1515/rput-2017-0011
dc.relation.urihttps://doi.org/10.7831/ras.8.0_323
dc.relation.urihttps://doi.org/10.4324/9780203127315
dc.relation.urihttps://doi.org/10.1016/j.fuel.2018.12.130
dc.relation.urihttps://doi.org/10.3390/cosmetics10020040
dc.relation.urihttps://doi.org/10.3390/app13052819
dc.relation.urihttps://doi.org/10.3390/foods12020423
dc.relation.urihttps://doi.org/10.1006/abio.1997.2522
dc.rights.holder© Національний університет “Львівська політехніка”, 2024
dc.subjectекстракти кави
dc.subjectвідпрацьована кавова гуща
dc.subjectантиоксидантні властивості
dc.subjectтіобарбітурактивні продукти
dc.subjectкарбонільні групи протеїнів
dc.subjectфлавоноїди
dc.subjectcoffee extracts
dc.subjectspent coffee grounds
dc.subjectantioxidant properties
dc.subjectthiobarbituric acid reactive substances
dc.subjectcarbonyl groups in proteins
dc.subjectflavonoids
dc.titleАнтиоксидантні властивості екстрактів кавових зерен
dc.title.alternativeAntioxidant properties of coffee bean extracts.
dc.typeArticle

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Chemistry, Technology and Application of Substances. – 2024. – Vol. 7, No. 1