Coffea arabica L. orgânico e convencional: composição química, estudos bioquímicos e toxicológicos in vivo

Abstract

The distinction between conventional and organic coffee has great due to increasing demand and high consumption of healthy foods that contain compounds with antioxidant potential, which have been associated with the reduction of chronic diseases, such as cancer. Because of this importance, this study aimed to evaluate the chemical composition of samples of organic and conventional, in addition to its anticarcinogenic/carcinogenic effects, antioxidant and its impact on the mineral composition of liver, in vivo. For the evaluations in vivo experiment was conducted for twelve weeks, incorporating the coffee in the diets of animals in the form of infusion (5, 10, 20% w/v) and powder coffee (4% m / m). For toxicological tests animals were submitted or not, the lesions in the colon induced by DMH. At the end of the experiment were collected colon, blood and liver of all animals for analysis of preneoplasic lesion, biochemical parameters, oxidative stress and liver mineral composition. To evaluate the chemical composition of organic and conventional managements, determination was made of Cu, Fe and Zn by FAAS and quantitative analysis of chlorogenic acid, caffeic acid, caffeine and trigonelline by HPLC. Analyses of minerals in the powder coffee, we found higher levels in the conventional management. The infusions were only differences in the levels of Zn, and 20% organic, the organic had the highest amount. The content of chlorogenic acids, caffeine and trigonelline levels were higher in organic management. Despite the chemical differences between the managements, the coffees in the form of infusion in all concentrations, antioxidant effects were observed through the reduction of MDA. However, they were unable to induce protection/lesion in the colon. Also, do not produce significant changes in mineral content of the liver, nor in the levels of urea, creatinine, cholesterol, triglycerides, glucose, AST and ALT. Thus, our results indicate that despite differences in chemical composition, coffes, organic and conventional, have antioxidant effects when ingested in the form of infusion and did not present a risk to health.