Polyphenolic Extracts from Spent Coffee Grounds Prevent H2O2-Induced Oxidative Stress in Centropomus viridis Brain Cells
Abstract
:1. Introduction
2. Results
2.1. Phenolic Compounds and Antioxidant Capacity of Polyphenolic Extracts from SCG
2.2. Non-Toxic Concentrations of Polyphenolic Extracts from SCG on C. viridis Brain Cells
2.3. Protective Effect of Polyphenolic Extracts from SCG against H2O2-Induced Oxidative Stress
3. Discussion
4. Materials and Methods
4.1. Collection of Spent Coffe Grounds (SCG) and Preparation of the Polyphenolic Extracts
4.2. Total Phenolic Content (TPC) Determination
4.3. Quantification of Individual Phenolic Compounds in Spent Coffee Grounds by Ultraperformance Liquid Chromatography (UPLC)
4.4. Antioxidant Capacity of Polyphenolic Extracts from SCG
4.4.1. 2,2-Diphenyl-1-picrylhydrazyl Free Radical (DPPH•) Scavenging Activity Assay
4.4.2. Ferric Ion Reducing Antioxidant Power (FRAP) Assay
4.4.3. Oxygen Radical Absorbance Capacity (ORAC) Assay
4.5. Cell Culture
4.6. Determination of the Non-Toxic Concentrations of Spent Coffee Ground Polyphenolic Extracts. Thiazolyl Blue Tetrazolium Bromide (MTT) Cytotoxicity Assay
4.7. H2O2-Induced Oxidative Stress Trial
- C: control, non-treated cells.
- C+: cells treated with 100 µM H2O2 alone.
- SCG: cells pretreated with the spent coffee ground polyphenolic extracts at 115, 230 and 460 µg/mL, and treated with 100 µM H2O2.
4.8. Assay for Lipid Peroxidation
4.9. Assay for Antioxidant Enzymes
4.9.1. Superoxide Dismutase Activity
4.9.2. Catalase Activity
4.9.3. Concentration of Protein
4.10. Statistical Analysis
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Compound | Rt * | Concentration (mg/100 g D.W.) | Contribution (%) |
---|---|---|---|
Quinic acid | 0.9 | 656.43 ± 47.92 | 73.59 ± 5.37 |
Gallic acid | 1.59 | 6.63 ± 0.80 | 0.74 ± 0.09 |
Caffeic acid | 4.19 | 36.79 ± 10.06 | 4.12 ± 1.13 |
Coumaric acid | 5.09 | 1.28 ± 0.33 | 0.14 ± 0.04 |
Ferulic acid | 5.53 | 37.37 ± 3.64 | 4.19 ± 0.41 |
DPPH | FRAP | ORAC |
---|---|---|
3672.39 ± 602.12 1 | 428.29 ± 17.53 1 | 2417.42 ± 149.37 1 |
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Leyva-López, N.; Peraza-Arias, M.; Avalos-Soriano, A.; Hernández, C.; Lizárraga-Velázquez, C.E.; Heredia, J.B. Polyphenolic Extracts from Spent Coffee Grounds Prevent H2O2-Induced Oxidative Stress in Centropomus viridis Brain Cells. Molecules 2021, 26, 6195. https://doi.org/10.3390/molecules26206195
Leyva-López N, Peraza-Arias M, Avalos-Soriano A, Hernández C, Lizárraga-Velázquez CE, Heredia JB. Polyphenolic Extracts from Spent Coffee Grounds Prevent H2O2-Induced Oxidative Stress in Centropomus viridis Brain Cells. Molecules. 2021; 26(20):6195. https://doi.org/10.3390/molecules26206195
Chicago/Turabian StyleLeyva-López, Nayely, Melissa Peraza-Arias, Anaguiven Avalos-Soriano, Crisantema Hernández, Cynthia E. Lizárraga-Velázquez, and J. Basilio Heredia. 2021. "Polyphenolic Extracts from Spent Coffee Grounds Prevent H2O2-Induced Oxidative Stress in Centropomus viridis Brain Cells" Molecules 26, no. 20: 6195. https://doi.org/10.3390/molecules26206195