TY  - BOOK
AU  - Section D
AU  - Santos, Remedios P., MD.
AU  - Villanueva, Rebecca A., MD.
AU  - Bringas, Mari-Ann B., MD.
AU  - Villiran, Dolores V., MD.
TI  - Quantitative comparison of the antioxidant content and capacity of selected regular instant coffee and nutraceutical instant coffee products with claims on their antioxidant content / 
AV  - M BIO 2014 0004 
PY  - 2014///
CY  - Fairview, Quezon City
PB  - Department of Biochemistry, FEU-NRMF
N1  - Includes appendices and bibliographical references; THDBN
N2  - Abstract:  The objective of this study was to determine the total phenolic content and the in vitro total antioxidant capacity of the coffee that are available in the Philippine market through quantitative assay. Three samples of regular instant coffee (samples 1, 2 and 3) and three samples nutraceutical instant coffee (samples 4, 5 and 6) were analyzed. These samples were selected by separately pooling all brands of regular and nutraceutical coffee from a randomly selected supermarket in Fairview, Quezon City; then picking three from each category by fishbowl method. Total polyphenol content (% gallic acid equivalents or % GAE) was determined using the Folin-Ciocalteau assay while antioxidant capacity (% scavenging activity) was evaluated by DPPH assay as describe by Vignoli, Bassoli and Benassi (2011). The highest antioxidant capacity was observed in regular cofee (sample 2) with  a value of 40.3% while lowest was among the nutriceutical coffee (sample 6) with a value of 25.97%.Both the highest and lowest total phenolic content was observed in nutraceutical coffee with 365.34 % GAE (sample 5) and 128.25 %GAE (sample 6), respectively. All statistical analyses were performed at p < 0.05. Statistically significant difference was found between samples for both total phenolic content (p=0.0000) and antioxidant capacity (p=0.0000). Regular coffee showed a statistically significant difference in mean polyphenol content (p=0.0004) and antioxidant capacity (p=0.0000) from that of nutraceutical coffee with nutraceutical coffee having greater total phenolic content and regular coffee having greater antioxidant capacity. Total antioxidant capacity of regular coffee was found to vary with the value 33.10+ 7.05% whereas total antioxidant capacity of nutraceutical coffee varied with the value 30.9+4.27%.furthermore, the total phenolic content of regular coffee was found to vary with the value 172.90+16.83% GAE while total phenolic content of nutraceutical coffee varied with the value 216+129.85%. The results obtained herein allow one to conclude that nutraceutical coffee has greater total polyphenol content, but in terms of antioxidant capacity regular coffee has greater value. This is important especially for consumers, because it can help them make wise choices in buying goods, especially coffee, given that nutrceutical products are more expensive than regular coffee.
ER  -