The interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids (HCA/HBA) containing different numbers of –OH and –OCH₃ groups localized at different positions on the aromatic ring were investigated. By doing so, mechanism of the interactions was intended to be explained with a structural approach. Experimental studies were carried out in DPPH radical medium. Chemometric methods were used for experimental design and multivariate data analysis. Area under the curve (AUC) values calculated from the plots of time versus inhibition (%) for coffee and bread crust melanoidins and HCA/HBA derivatives were ranged between 6532 ± 97–19,106 ± 85, 3997 ± 102–7565 ± 159 and − 1678 ± 81–22,486 ± 119, respectively. Synergistic interactions were revealed for both coffee and bread crust melanoidins and HCA/HBA derivatives. The significance of the concentrations of coffee and bread crust melanoidins on radical scavenging activity was clearly centered from the scores plots obtained via Principal component analysis (PCA). Phases of radical scavenging reactions were also revealed from the loadings plots.

研究了咖啡和面包皮黑色素与含有不同数量的–OH和–OCH₃基团的羟基肉桂酸和羟基苯甲酸（HCA / HBA）的相互作用，这些羟基位于芳香环的不同位置。通过这样做，旨在用结构方法来解释相互作用的机理。实验研究是在DPPH自由基培养基中进行的。化学计量学方法用于实验设计和多元数据分析。根据时间与抑制力（％）的关系图计算的咖啡和面包皮黑色素和HCA / HBA衍生物的曲线下面积（AUC）值介于6532±97–19,106±85、3997±102–7565±159和-分别为1678±81–22,486±119。揭示了咖啡和面包皮黑色素和HCA / HBA衍生物的协同作用。通过主成分分析（PCA）获得的分数图清楚地表明了咖啡和面包皮中黑色素的浓度对自由基清除活性的重要性。自由基清除反应的相也从负载曲线图中揭示。