000			03611nam a22003017a 4500
999			_c9839 _d9839
001			M BIO 2014 0004
003			PILC
005			20240720152858.0
008			170613b xxu||||| |||| 00| 0 eng d
040			_beng _cFEU-NRMF MEDICAL LIBRARY _erda
041			_aenglish
050			_aM BIO 2014 0004
245			_aQuantitative comparison of the antioxidant content and capacity of selected regular instant coffee and nutraceutical instant coffee products with claims on their antioxidant content / _cSection D; Remedios P. Santos; Rebecca A. Villanueva; Mari-Ann B. Bringas; Dolores V. Villiran.
260			_aFairview, Quezon City: _bDepartment of Biochemistry, FEU-NRMF, _c2014.
300			_a41 pages: _billustrations, tables, photos; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes appendices and bibliographical references.
520			_aAbstract: 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.
521			_aTHDBN
700			_aSection D _eauthor
700			_aSantos, Remedios P., MD. _eadviser
700			_aVillanueva, Rebecca A., MD. _eadviser
700			_aBringas, Mari-Ann B., MD. _eadviser
700			_aVilliran, Dolores V., MD. _eadviser
942			_2lcc _cRU