{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T05:05:32Z","timestamp":1785387932878,"version":"3.55.0"},"reference-count":97,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2023,1,31]],"date-time":"2023-01-31T00:00:00Z","timestamp":1675123200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Coffee (Coffea arabica L.) is one of the most popular and widely consumed products throughout the world, mainly due to its taste, aroma, caffeine content, and natural antioxidants. Among those antioxidants, anthocyanins are one of the most important natural pigments, which can be found in coffee husks. It is widely known that anthocyanins have multiple health benefits partially linked to their antioxidant properties. However, anthocyanins have low stability and are sensitive to all types of changes. In order to prevent its degradation, anthocyanins can be stabilized with nanoparticles. Thus, the main objective of this study was to evaluate the stability of the anthocyanins extracted from coffee husks, using three different extracting agents (ethanol, methanol, and water) and stabilizing them through conjugation with zinc oxide nanoparticles. The anthocyanins extracts were mainly composed of cyanidin-3-rutinoside (97%) and the total phenolic compounds of the fresh extracts were 458.97 \u00b1 11.32 (methanol), 373.53 \u00b1 12.74 (ethanol), and 369.85 \u00b1 15.93 (water) mg GAE\/g. On the other hand, the total phenolic compounds of the nanoparticle\u2013anthocyanin conjugates underwent no significant changes after stabilization as the major loss was less than 3%. Furthermore, the percentage of anthocyanins\u2019 degradation was less than 5% after 12 weeks of storage. On top of that, fresh anthocyanin extracts and anthocyanin\u2013nanoparticle conjugates exhibited a strong protective effect against oxidative stress and increased the survival rate of Caenorhabditis elegans.<\/jats:p>","DOI":"10.3390\/molecules28031353","type":"journal-article","created":{"date-parts":[[2023,2,1]],"date-time":"2023-02-01T01:36:59Z","timestamp":1675215419000},"page":"1353","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Stabilization of Anthocyanins from Coffee (Coffea arabica L.) Husks and In Vivo Evaluation of Their Antioxidant Activity"],"prefix":"10.3390","volume":"28","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6556-5833","authenticated-orcid":false,"given":"Jos\u00e9 Daniel","family":"Lozada-Ram\u00edrez","sequence":"first","affiliation":[{"name":"Department of Chemical and Biological Sciences, Universidad de las Am\u00e9ricas Puebla, 72810 San Andr\u00e9s Cholula, Puebla, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Cristina","family":"Guerrero-Moras","sequence":"additional","affiliation":[{"name":"Department of Health Sciences, Universidad de las Am\u00e9ricas Puebla, 72810 San Andr\u00e9s Cholula, Puebla, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3497-966X","authenticated-orcid":false,"given":"Marco Antonio","family":"Gonz\u00e1lez-Pe\u00f1a","sequence":"additional","affiliation":[{"name":"Department of Chemical, Food and Environmental Engineering, Universidad de las Am\u00e9ricas Puebla, 72810 San Andr\u00e9s Cholula, Puebla, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Taisa Sabrina","family":"Silva-Pereira","sequence":"additional","affiliation":[{"name":"Department of Health Sciences, Universidad de las Am\u00e9ricas Puebla, 72810 San Andr\u00e9s Cholula, Puebla, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cecilia","family":"Anaya de Parrodi","sequence":"additional","affiliation":[{"name":"Department of Chemical and Biological Sciences, Universidad de las Am\u00e9ricas Puebla, 72810 San Andr\u00e9s Cholula, Puebla, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana E.","family":"Ortega-Regules","sequence":"additional","affiliation":[{"name":"Department of Health Sciences, Universidad de las Am\u00e9ricas Puebla, 72810 San Andr\u00e9s Cholula, Puebla, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1256","DOI":"10.1055\/s-0043-115007","article-title":"The Impact of Coffee on Health","volume":"83","author":"Nieber","year":"2017","journal-title":"Planta Med."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"609","DOI":"10.1007\/s10584-019-02538-y","article-title":"The Impact of Climate Change and Variability on Coffee Production: A Systematic Review","volume":"156","author":"Pham","year":"2019","journal-title":"Clim. 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