Antioxidant properties of coffee bean extracts

Abstract

The 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.