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|Title:||Chemical characterization and bioactive properties of a coffee-like beverage prepared from: Quercus cerris kernels|
|Authors:||Pinto, Diana |
Diaz Franco S.
Silva, Ana Margarida
|Journal:||Food and Function|
|Abstract:||© 2019 The Royal Society of Chemistry. In the present study, a coffee-like beverage was prepared from Quercus cerris seeds. Seeds presented 60.4% carbohydrates (of which 26.9% is fiber), 6.3% proteins and 4.0% fat. In the coffee-like beverage, the TPC and TFC were 2070.2 mg GAE per L and 285.3 mg CEQ per L, respectively. The IC 50 values determined using FRAP and DPPH assays were, respectively, 203.1 mg L -1 and 271.6 mg L -1 . Concerning the reactive species scavenging capacity, the extract was more effective against O 2- , HClO and NO (namely, IC 50 = 17.24 ± 0.24 μg mL -1 , IC 50 = 9.25 ± 0.92 μg mL -1 and IC 50 = 0.65 ± 0.06 μg mL -1 ). Qualitative and quantitative analyses by 1D- and 2D-NMR and LC-MS indicated high levels of ellagic acid and gallotannin or ellagitannin derivatives. The optimal range of non-cytotoxic concentrations in Caco-2 and HT29-MTX cell lines was between 0.1 and 1.0 μg mL -1 . This is the first study that evaluates the Q. cerris seed extract as a beverage.|
|Appears in Collections:||University Library, Kragujevac|
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