Coffee enriched with willow (Salix purpurea and Salix myrsinifolia) bark preparation – Interactions of antioxidative phytochemicals in a model system
Highlights
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- Interactions between antioxidants from coffee and willow bark were determined.
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- The strongest synergism was observed in the ability to scavenge hydroxyl radicals.
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- The reductive compounds acted antagonistically.
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- Compounds able to scavenge ABTS free radicals acted antagonistically.
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- Metal chelators and lipid preventers from coffee/S. purpurea acted synergistically.
Abstract
Coffee
and willow are known to be valuable sources of biologically active
phytochemicals such as chlorogenic acid, caffeine and salicin. The aim
of this study was to determine the interactions between the active
compounds from coffee and willow bark (Salix purpurea and Salix myrsinifolia).
Raw materials and their mixtures were characterized by multidirectional
antioxidant activities; however, bioactive constituents interacted with
each other. The strongest synergism was observed in terms of the
ability to scavenge hydroxyl radicals, whereas reductive compounds acted
antagonistically. Antagonistic interaction was also found for compounds
able to scavenge ABTS radicals. With regards to chelating power and the
ability to prevent lipids against oxidation, additive interactions were
found for S. myrsinifolia preparations, whereas for S. purpurea
synergism was observed. It may be concluded that addition of willow
bark preparation to coffee significantly modified antioxidant capacity
of roasted coffee brew, however, this issue requires further study.
Keywords
- Caffeine;
- Salicin;
- Interactions;
- Antioxidant activity;
- UPLC/MS
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