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Protective activity of coffee silverskin extracts: evaluation on erythrocyte oxidative-induced hemolysis

2014Journal article Restricted access
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dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorCosta, Elísio
dc.contributor.authorCosta, Anabela S.G.
dc.contributor.authorAlves, Rita C.
dc.contributor.authorSantos-Silva, Alice
dc.contributor.authorOliveira, M. Beatriz P.P.
dc.date.accessioned2021-04-20T15:36:43Z
dc.date.available2021-04-20T15:36:43Z
dc.date.issued2014
dc.description.abstractNatural antioxidants from industry by-products have been receiving increasing attention, having in view the sustainability of the processes. Coffee silverskin, a pellicule that covers the raw coffee bean, is a by-product of coffee roasting since it is detached during this procedure. Human erythrocytes are particularly useful in the evaluation of the antioxidant properties of bioactive compounds, since they are susceptible to endogenous oxidative damage due to their specific role as oxygen carriers. The aim of this work was to evaluate the capacity of natural antioxidants of coffee silverskin to protect erythrocytes from oxidative injury induced by the water soluble radical initiator 2,2-azobis (2 amidinopropane)dihydrochloride (AAPH) and by H2O2. The results showed that coffee silverskin extracts protected erythrocytes in a significant way from oxidative-AAPH and oxidative-H2O2 induced hemolysis. As far as we know, there are no investigations, which evaluate the protective activity of coffee silverskin extracts on human erythrocytes hemolysis.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVinha, A.F., Costa, A.S.G., Alves, R.C., Santos-Silva, A., Oliveira, M.B.P.P. 2014. Protective activity of coffee silverskin extracts: evaluation on erythrocyte oxidative-induced hemolysis. Livro de Atas 12º Encontro de Química dos Alimentos. 2-5. ISBN: 978-989-98541-6-1pt_PT
dc.identifier.isbn978-989-98541-6-1
dc.identifier.urihttp://hdl.handle.net/10284/9739
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relation.publisherversionhttp://12eqa.eventos.chemistry.ptpt_PT
dc.subjectCoffee silverskinpt_PT
dc.subjectAntioxidantspt_PT
dc.subjectErythrocytespt_PT
dc.subjectHemolysispt_PT
dc.subjectProtective activitypt_PT
dc.titleProtective activity of coffee silverskin extracts: evaluation on erythrocyte oxidative-induced hemolysispt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage5pt_PT
oaire.citation.startPage2pt_PT
oaire.citation.title12th Meeting on Food Chemistry Bridging Traditional and Novel Foods: Composition, Structure and Functionalitypt_PT
person.familyNameMendes Ferreira da Vinha
person.givenNameAna Cristina
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.orcid0000-0002-6116-9593
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication.latestForDiscoveryb09696c0-d5ea-4218-a5e4-63a3f6288d83

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