Antioxidant potential of Coffea arabica leaf extract on lipoperoxidation and protein oxidation in a bovine muscle model
Supplementary Files
Keywords
compuestos bioactivos
compuestos fenólicos
oxidación lipídica
TBARS Carbonyls
bioactive compounds
phenolic compounds
lipid oxidation
TBARS
How to Cite
Abstract
Food quality is crucial, particularly in the meat industry, where lipid and protein oxidation affect both sensory and nutritional quality. This study evaluated the antioxidant potential of methanolic (ME) and hydroalcoholic extracts (EHA) of Coffea arabica leaves in bovine muscle to mitigate lipid and protein oxidation. The maceration extraction method was employed, and the contents of phenolic compounds and flavonoids, as well as DPPH radical inhibition, were assessed. The extracts were applied to bovine muscle samples, which were incubated with an oxidizing agent (AAPH), and the formation of TBARS, protein carbonyls, and protein modifications were evaluated via SDS-PAGE. The results demonstrated that the ME contained a higher concentration of phenolic compounds and flavonoids, as well as superior antioxidant capacity, compared to the EHA, with a DPPH inhibition percentage of 70. 4% and an IC50 of 630 µg/mL, compared to 64.2 % and 732 µg/mL for the hydroalcoholic extract. Furthermore, AAPH treatment significantly increased carbonyl group formation by 152.5%, while the ME showed an increase of 42.5 % and the EHA an increase of 62.5 %. Regarding lipid peroxidation, the ME significantly reduced TBARS levels compared to AAPH, demonstrating its ability to inhibit oxidation. In conclusion, C. arabica extracts offer a promising natural alternative to synthetic antioxidants, with significant potential to protect meat products from oxidative degradation.
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