Dissertation/Thesis Abstract

Chemopreventative Potential of Plant-Based Extracts Coffee (Coffea) and Mauby (Colubrina Arborescens) Using the Global Antioxidant Response (GAR) Method Via in Vitro Simulated Digestion
by Gross, Hannah L, M.S., California State University, Long Beach, 2020, 58; 28002005
Abstract (Summary)

Cancer is a significant public health burden as it is currently one of the leading causes of mortality worldwide; therefore, research and developments in the prevention of cancer are critical. Chemoprevention refers to the use of vitamins or other dietary agents to prevent or slow the progression of cancer development in the body. Specifically, plant-based agents are ideal in providing chemoprotective properties because they contain beneficial phytonutrients, known as antioxidants, which have the potential to scavenge and neutralize damaging free radicals in the body. In this study, plant-based extracts coffee and Mauby (coffea and colubrina arborescens) were tested for antioxidant capacity to determine their chemopreventative potential using two chemical assays 1, 1-Diphenyl-2-picryl-hydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP). Next, extracts were subjected to simulated digestive conditions using the Global Antioxidant Response (GAR) method to mimic the environment of mouth, stomach, and small intestine; the antioxidant capacities were then measured again for comparison. Overall, the results showed that the power and antioxidant capacity in both coffee and Mauby were reduced after undergoing simulated digestion. While the antioxidants in Mauby and coffee scavenged a relatively similar amount of radicals (95.7% ± 0.67 and 90% ± 2.1 before digestion, and 77.7% ± 2.2 and 74.6% ± 2.3 after digestion, respectively), coffee was found to have a higher reducing power compared to Mauby, specifically after undergoing simulated digestion (1.46 mM FeSO4/mL ± 0.05 versus 0.88 mM FeSO4/mL ± 0.08 ions reduced before digestion, and 0.94 mM FeSO4/mL ± 0.11 versus 0.63 mM FeSO4/mL ± 0.06 ions reduced after digestion, respectively). These findings suggest that while the antioxidants in coffee may be more powerful in their ability to reduce free radicals, the antioxidants in Mauby may be just as effective, if not more effective, in actually scavenging and neutralizing these radicals, offering potential chemopreventative qualities when consumed. Additionally, this research raises the issue that the strength or power of an antioxidant does not necessarily equate to its effectiveness; however, further research is needed in order to investigate these mechanisms. Given the high prevalence and severity of cancer in the United States, this research is important in that it seeks to provide a more concrete understanding of potential cancer-protective interactions in the body with plant extracts when consumed.

Indexing (document details)
Advisor: Rock, Cheryl
Commitee: Gray, Virgina, Treesukosol, Yada
School: California State University, Long Beach
Department: Family and Consumer Sciences
School Location: United States -- California
Source: MAI 82/6(E), Masters Abstracts International
Source Type: DISSERTATION
Subjects: Nutrition, Food Science, Oncology, Plant sciences, Public health
Keywords: Antioxidants, Chemoprevention, Coffee, Mauby, Phytonutrients, Mortality , Cancer prevention, Free radicals in the body, Simulated digestion , United States, Dietary agents
Publication Number: 28002005
ISBN: 9798698589167
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