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Chemical characterization and bioactive properties of a coffee-like beverage prepared from Quercus cerris kernels

2019-04-17Journal article Open access
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dc.contributor.authorPinto, Diana
dc.contributor.authorDiaz Franco, Santiago
dc.contributor.authorSilva, Ana Margarida
dc.contributor.authorCupara, Snezana
dc.contributor.authorKoskovac, Marijana
dc.contributor.authorKojicic, Ksenija
dc.contributor.authorSoares, Sónia
dc.contributor.authorRodrigues, Francisca
dc.contributor.authorSut, Stefania
dc.contributor.authorDall'Acqua, Stefano
dc.contributor.authorOliveira, M Beatriz P P
dc.date.accessioned2020-07-10T14:21:09Z
dc.date.available2020-07-10T14:21:09Z
dc.date.issued2019-04-17
dc.description.abstractIn the present study, a coffee-like beverage was prepared from Quercus cerris seeds. Seeds presented 60.4% carbohydrates (of which 26.9% is fiber), 6.3% proteins and 4.0% fat. In the coffee-like beverage, the TPC and TFC were 2070.2 mg GAE per L and 285.3 mg CEQ per L, respectively. The IC50 values determined using FRAP and DPPH assays were, respectively, 203.1 mg L-1 and 271.6 mg L-1. Concerning the reactive species scavenging capacity, the extract was more effective against O2˙-, HClO and ˙NO (namely, IC50 = 17.24 ± 0.24 μg mL-1, IC50 = 9.25 ± 0.92 μg mL-1 and IC50 = 0.65 ± 0.06 μg mL-1). Qualitative and quantitative analyses by 1D- and 2D-NMR and LC-MS indicated high levels of ellagic acid and gallotannin or ellagitannin derivatives. The optimal range of non-cytotoxic concentrations in Caco-2 and HT29-MTX cell lines was between 0.1 and 1.0 μg mL-1. This is the first study that evaluates the Q. cerris seed extract as a beverage.pt_PT
dc.description.sponsorshipDiana Pinto is thankful for the research grant from project UID/QUI/50006. Francisca Rodrigues is thankful for her post-doc research grant from the project Operação NORTE-01-0145-FEDER-000011. This work received financial support from the European Union (FEDER funds through COMPETE), under the Partnership Agreement PT2020, and National Funds (FCT,Foundation for Science and Technology) through project LAQV/UID/QUI/50006/2013 and NORTE-07-0124-FEDER-000069–Food Science.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1039/c8fo02536cpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/16104
dc.language.isoengpt_PT
dc.relation.publisherversionhttps://pubs.rsc.org/en/content/articlelanding/2019/FO/C8FO02536C#!divAbstractpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectAntioxidantspt_PT
dc.subjectBeveragespt_PT
dc.subjectCell Linept_PT
dc.subjectCell Survivalpt_PT
dc.subjectHumanspt_PT
dc.subjectMagnetic Resonance Spectroscopypt_PT
dc.subjectMass Spectrometrypt_PT
dc.subjectPlant Preparationspt_PT
dc.subjectQuercuspt_PT
dc.subjectSeedspt_PT
dc.subjectCoffeept_PT
dc.titleChemical characterization and bioactive properties of a coffee-like beverage prepared from Quercus cerris kernelspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage2060pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage2050pt_PT
oaire.citation.titleFood and Functionpt_PT
oaire.citation.volume10pt_PT
oaire.fundingStream5876
person.familyNamePinto Lisboa Martins Rodrigues Sarmento
person.givenNameFrancisca
person.identifier.ciencia-id4F19-3D98-2CBA
person.identifier.orcid0000-0001-8803-0041
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication176ed0e9-7da4-4265-bc19-50b694ea58ab
relation.isAuthorOfPublication.latestForDiscovery176ed0e9-7da4-4265-bc19-50b694ea58ab
relation.isProjectOfPublication5c06a623-3499-408c-aef9-0a1f68cb1d02
relation.isProjectOfPublication.latestForDiscovery5c06a623-3499-408c-aef9-0a1f68cb1d02

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