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Antioxidants
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Antioxidative Ingredients for Oxidative Stress Prevention: The Potential of Coffee...
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Antioxidative Ingredients for Oxidative Stress Prevention: The Potential of Coffee and Tea

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: closed (30 April 2023) | Viewed by 16884

Special Issue Editors

Dr. Magdalena Jeszka-Skowron

E-Mail Website1 Website2
Guest Editor
Institute of Chemistry and Electrochemistry, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, PL-60965 Poznan, Poland
Interests: natural product chemistry; food chemistry; chromatography; antioxidant activity; extraction; analytical chemistry
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Agnieszka Zgoła-Grześkowiak

E-Mail Website
Guest Editor
Institute of Chemistry and Electrochemistry, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, PL-60 965 Poznan, Poland
Interests: sample preparation; microextraction; endocrine disrupting compounds; environmental chemistry; food analysis; biodegradation; LC-MS/MS
Special Issues, Collections and Topics in MDPI journals
Dr. Tomasz Grześkowiak

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Guest Editor
Institute of Chemistry and Electrochemistry, Faculty of Chemical Technology, Poznan University of Technology, Berdychowo 4, PL-60965 Poznan, Poland
Interests: sample preparation; microextraction; endocrine disrupting compounds; environmental chemistry; biodegradation; LC-MS/MS; GC
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Oxidative stress occurs in organisms when the body is unable to maintain the redox balance. This happens when the effectiveness of antioxidants in the body is lowered and the supply of antioxidants in the diet is low, especially when the body is exposed to high environmental pollution, excessive physical activity or smoking. There is evidence that oxidative stress can cause damage to biomolecules, cell death, apoptosis and necrosis.

Except for water, coffee (Coffea spp.) and tea (Camellia sinensis) are the most popular beverages in the world. They are a great source of antioxidants in the diet due to the presence of efficient scavengers of free radicals including chlorogenic acids (caffeoylquinic, feruloylquinic and dicaffeoylquinic acids), catechins and their derivatives (epicatechins, gallocatechins, epigallocatechins). In addition, different technologies for the treatment of coffee beans and tea leaves usually influence the antioxidant activity of the brew or infusion.

We invite you to submit your latest research findings or review article to this Special Issue, which will present the results of studies on coffee and tea constituents and their activity in the prevention of oxidative stress both in vitro and in vivo.

Research can include studies relating to any of the following topics: general chemistry of coffee and tea; technology and treatment of coffee beans and tea leaves; usage of coffee and tea waste; in vivo studies of coffee, tea and their constituents.

We look forward to your contribution.

Dr. Magdalena Jeszka-Skowron
Dr. Agnieszka Zgoła-Grześkowiak
Dr. Tomasz Grześkowiak
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • coffee
  • tea
  • antioxidant activity
  • catechins
  • chlorogenic acids
  • in vivo and in vitro studies
  • oxidative stress

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Published Papers (5 papers)

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Research

20 pages, 2855 KiB  
Article
Comparative Analysis of Hot and Cold Brews from Single-Estate Teas (Camellia sinensis) Grown across Europe: An Emerging Specialty Product
by Patricia Carloni, Alfonso Albacete, Purificación A. Martínez-Melgarejo, Federico Girolametti, Cristina Truzzi and Elisabetta Damiani
Antioxidants 2023, 12(6), 1306; https://doi.org/10.3390/antiox12061306 - 20 Jun 2023
Cited by 10 | Viewed by 4765
Abstract
Tea is grown around the world under extremely diverse geographic and climatic conditions, namely, in China, India, the Far East and Africa. However, recently, growing tea also appears to be feasible in many regions of Europe, from where high-quality, chemical-free, organic, single-estate teas [...] Read more.
Tea is grown around the world under extremely diverse geographic and climatic conditions, namely, in China, India, the Far East and Africa. However, recently, growing tea also appears to be feasible in many regions of Europe, from where high-quality, chemical-free, organic, single-estate teas have been obtained. Hence, the aim of this study was to characterize the health-promoting properties in terms of the antioxidant capacity of traditional hot brews as well as cold brews of black, green and white teas produced across the European territory using a panel of antioxidant assays. Total polyphenol/flavonoid contents and metal chelating activity were also determined. For differentiating the characteristics of the different tea brews, ultraviolet-visible (UV-Vis) spectroscopy and ultra-high performance liquid chromatography coupled with high-resolution mass spectrometry were employed. Overall, our findings demonstrate for the first time that teas grown in Europe are good quality teas that are endowed with levels of health-promoting polyphenols and flavonoids and that have an antioxidant capacity similar to those grown in other parts of the world. This research is a vital contribution to the characterization of European teas, providing essential and important information for both European tea growers and consumers, and could be of guidance and support for the selection of teas grown in the old continent, along with having the best brewing conditions for maximizing the health benefits of tea. Full article
(This article belongs to the Special Issue Antioxidative Ingredients for Oxidative Stress Prevention: The Potential of Coffee and Tea)
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20 pages, 2522 KiB  
Article
Quality Assessment of Ground Coffee Samples from Greek Market Using Various Instrumental Analytical Methods, In Silico Studies and Chemometrics
by Thalia Tsiaka, Eftichia Kritsi, Sotirios M. Bratakos, Georgios Sotiroudis, Panagiota Petridi, Ioanna Savva, Paris Christodoulou, Irini F. Strati, Panagiotis Zoumpoulakis, Dionisis Cavouras and Vassilia J. Sinanoglou
Antioxidants 2023, 12(6), 1184; https://doi.org/10.3390/antiox12061184 - 30 May 2023
Cited by 6 | Viewed by 3020
Abstract
Coffee is one of the most widely consumed beverages worldwide due to its sensory and potential health-related properties. In the present comparative study, a preparation known as Greek or Turkish coffee, made with different types/varieties of coffee, has been investigated for its physicochemical [...] Read more.
Coffee is one of the most widely consumed beverages worldwide due to its sensory and potential health-related properties. In the present comparative study, a preparation known as Greek or Turkish coffee, made with different types/varieties of coffee, has been investigated for its physicochemical attributes (i.e., color), antioxidant/antiradical properties, phytochemical profile, and potential biological activities by combining high-throughput analytical techniques, such as infrared spectroscopy (ATR-FTIR), liquid chromatography-tandem mass spectrometry (LC-MS/MS), and in silico methodologies. The results of the current study revealed that roasting degree emerged as the most critical factor affecting these parameters. In particular, the L* color parameter and total phenolic content were higher in light-roasted coffees, while decaffeinated coffees contained more phenolics. The ATR-FTIR pinpointed caffeine, chlorogenic acid, diterpenes, and quinic esters as characteristic compounds in the studied coffees, while the LC-MS/MS analysis elucidated various tentative phytochemicals (i.e., phenolic acids, diterpenes, hydroxycinnamate, and fatty acids derivatives). Among them, chlorogenic and coumaric acids showed promising activity against human acetylcholinesterase and alpha-glucosidase enzymes based on molecular docking studies. Therefore, the outcomes of the current study provide a comprehensive overview of this kind of coffee preparation in terms of color parameters, antioxidant, antiradical and phytochemical profiling, as well as its putative bioactivity. Full article
(This article belongs to the Special Issue Antioxidative Ingredients for Oxidative Stress Prevention: The Potential of Coffee and Tea)
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18 pages, 3930 KiB  
Article
Comprehensive Analysis of Metabolites in Brews Prepared from Naturally and Technologically Treated Coffee Beans
by Magdalena Jeszka-Skowron, Robert Frankowski, Agnieszka Zgoła-Grześkowiak and Julia Płatkiewicz
Antioxidants 2023, 12(1), 95; https://doi.org/10.3390/antiox12010095 - 30 Dec 2022
Cited by 11 | Viewed by 2602
Abstract
Coffee is one of the most popular beverages in the world. Therefore, this study analyzed 49 coffee samples of Arabica and Robusta species of different geographical origins and the treatment of beans including three degrees of roasting with the use of LC-MS/MS. This [...] Read more.
Coffee is one of the most popular beverages in the world. Therefore, this study analyzed 49 coffee samples of Arabica and Robusta species of different geographical origins and the treatment of beans including three degrees of roasting with the use of LC-MS/MS. This is the first study to present a comprehensive analysis of Kopi Luwak coffee brew metabolites in comparison to fully washed coffees and the drying post-harvest treatment of Arabica or Robusta coffee brews. Kopi Luwak showed higher levels of caffeine and theophylline in comparison to the analyzed washed and unwashed Arabica coffees, as well as a different proportion of caffeoylquinic isomers. There was no difference between Kopi Luwak and other Arabica coffees in terms of the concentration of vitamin B3, amines, and phenolic acids. This was confirmed in PCA. The steaming and roasting of beans as well as the addition of black beans influence the concentration of 4-CQA and the nicotinic, ferulic, and quinic acids content. Full article
(This article belongs to the Special Issue Antioxidative Ingredients for Oxidative Stress Prevention: The Potential of Coffee and Tea)
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15 pages, 1206 KiB  
Article
Does the Type Matter? Verification of Different Tea Types’ Potential in the Synthesis of SeNPs
by Aleksandra Sentkowska and Krystyna Pyrzynska
Antioxidants 2022, 11(12), 2489; https://doi.org/10.3390/antiox11122489 - 18 Dec 2022
Cited by 7 | Viewed by 2246
Abstract
Selenium nanoparticles (SeNPs) are gaining popularity due to their potential biomedical applications. This work describes their green synthesis using various types of tea. Black, green, red and white tea infusions were tested for the content of polyphenolic compounds and antioxidant properties and then [...] Read more.
Selenium nanoparticles (SeNPs) are gaining popularity due to their potential biomedical applications. This work describes their green synthesis using various types of tea. Black, green, red and white tea infusions were tested for the content of polyphenolic compounds and antioxidant properties and then used in the synthesis of SeNPs. In each of the syntheses, nanoparticles with dimensions ranging from 3.9 to 12.5 nm, differing in shape and properties, were obtained. All of them were characterized by a very high ability to neutralize hydroxyl radicals, which was about three-times higher than for the tea infusions from which they were obtained. The main inconvenience in obtaining SeNPs was the difficulties with their purification, which should be a further stage in the described research. Full article
(This article belongs to the Special Issue Antioxidative Ingredients for Oxidative Stress Prevention: The Potential of Coffee and Tea)
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13 pages, 2499 KiB  
Article
Effect of Different Coffee Brews on Tryptophan Metabolite-Induced Cytotoxicity in HT-29 Human Colon Cancer Cells
by Luigi Castaldo, Marianna Toriello, Luana Izzo, Raffaele Sessa, Sonia Lombardi, Silvia Trombetti, Yelko Rodríguez-Carrasco, Alberto Ritieni and Michela Grosso
Antioxidants 2022, 11(12), 2458; https://doi.org/10.3390/antiox11122458 - 14 Dec 2022
Cited by 3 | Viewed by 3146
Abstract
Coffee consumption positively influences colon health. Conversely, high levels of tryptophan metabolites such as skatole released from intestinal putrefactive fermentation in the presence of excessive dietary animal protein intake, and gut microbiota alterations, may have several adverse effects, including the development of colorectal [...] Read more.
Coffee consumption positively influences colon health. Conversely, high levels of tryptophan metabolites such as skatole released from intestinal putrefactive fermentation in the presence of excessive dietary animal protein intake, and gut microbiota alterations, may have several adverse effects, including the development of colorectal cancer. Therefore, this study aimed to elucidate the potential protective effects of coffee in the presence of different skatole levels. The results showed that skatole exposure induced reduced cell viability and oxidative stress in the HT-29 human colon cancer cell line. However, co-treatment of cells with skatole and coffee samples was able to reduce ROS production (up to 45% for espresso) compared to cells not treated with coffee. Real-time PCR analysis highlighted that treating HT-29 cells with skatole increased the levels of inflammatory cytokines and chemokines TNF-α, IL-1β, IL-8, and IL12, whereas exposure to coffee extracts in cells that were pretreated with skatole showed anti-inflammatory effects with decreased levels of these cytokines. These findings demonstrate that coffee may counteract the adverse effects of putrefactive compounds by modulating oxidative stress and exerting anti-inflammatory activity in colonocytes, thus suggesting that coffee intake could improve health conditions in the presence of altered intestinal microbiota metabolism. Full article
(This article belongs to the Special Issue Antioxidative Ingredients for Oxidative Stress Prevention: The Potential of Coffee and Tea)
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