Evaluation of interactions between coffee and cardamom, their type, and strength in relation to interactions in a model system
Agata Durak | Urszula Gawlik-Dziki | Iwona Kowalska
This paper presents a study on determination of antiradical potential, ferric-reducing antioxidant power (FRAP), chelating power (CHEL), OH∙ scavenging capacity (OH), superoxide dismutase-like activity, lipoxygenase (LOXi), and xanthine oxidase (XOi) inhibitory potential and also interactions between the phytochemicals from coffee and cardamom based on their bioaccessibility in vitro. Evaluation of interactions between coffee and cardamom in a model system showed that phenolic compounds may be responsible for the analyzed activity of the tested extracts. It was observed for FRAP, CHEL, and XOi that raw and digested extracts showed the same interactions as chemical standards. However, the LOX inhibitors present in raw extracts acted synergistically like chemical standards, but due to the changes during the simulated digestion process the kind of interaction between active compounds changed. Correlation between tested extracts and model system, despite the high bioaccessibility of the compounds with this capacity, was not only found for OH∙ radical neutralization.
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