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Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues

2014Journal article Restricted access
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dc.contributor.authorCruz, Rebeca
dc.contributor.authorGomes, Teresa
dc.contributor.authorFerreira, Anabela
dc.contributor.authorMendes, Eulália
dc.contributor.authorBaptista, Paula
dc.contributor.authorCunha, Sara C.
dc.contributor.authorPereira, J.A.
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorCasal, Susana
dc.date.accessioned2013-10-01T08:38:41Z
dc.date.available2013-10-01T08:38:41Z
dc.date.issued2014
dc.description.abstractThe antioxidant activity and individual bioactive compounds of lettuce, cultivated with 2.5–30% (v/v) of fresh or composted espresso spent coffee grounds, were assessed. A progressive enhancement of lettuce’s antioxidant capacity, evaluated by radical scavenging effect and reducing power, was exhibited with the increment of fresh spent coffee amounts, while this pattern was not so clear with composted treatments. Total reducing capacity also improved, particularly for low spent coffee concentrations. Additionally, very significant positive correlations were observed for all carotenoids in plants from fresh spent coffee treatments, particularly for violaxanthin, evaluated by HPLC. Furthermore, chlorophyll a was a good discriminating factor between control group and all spent coffee treated samples, while vitamin E was not significantly affected. Espresso spent coffee grounds are a recognised and valuable source of bioactive compounds, proving herein, for the first time, to potentiate the antioxidant pool and quality of the vegetables produced.por
dc.identifier.citationCruz, Rebeca; Gomes, Teresa; Ferreira, Anabela; Mendes, Eulália; Baptista, Paula; Cunha, Sara; Pereira, José Alberto; Ramalhosa, Elsa; Casal, Susana (2014). Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues. Food Chemistry. ISSN 0308-8146. 145, p. 95–101por
dc.identifier.doi10.1016/j.foodchem.2013.08.038
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/8798
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationFCOMP-01-0124-FEDER-008703 (FCT/PTDC/AGR-AAM/102447/2008) e PEst-C/EQB/LA0006/2011.por
dc.subjectLettucepor
dc.subjectAntioxidant activitypor
dc.subjectBioactive compoundspor
dc.subjectCarotenoidspor
dc.subjectVitamin Epor
dc.subjectSpent coffee groundspor
dc.titleAntioxidant activity and bioactive compounds of lettuce improved by espresso coffee residuespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage101por
oaire.citation.startPage95por
oaire.citation.titleFood Chemistrypor
oaire.citation.volume145por
person.familyNameBaptista
person.familyNamePereira
person.familyNameRamalhosa
person.givenNamePaula
person.givenNameJosé Alberto
person.givenNameElsa
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id14051688000
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id6602978189
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication3f35226a-b17a-4f7d-8da1-3297105cbfe9
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication.latestForDiscovery3f35226a-b17a-4f7d-8da1-3297105cbfe9

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