Physical characterization of Arabica ground coffee with different roasting degrees

Nakilcioğlu-Taş, Emine; Ötleş, Semih

doi:10.1590/0001-3765201920180191

Cited by 25 publications

(9 citation statements)

References 51 publications

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“…The color of the green coffee beans was affected by the type of coffee processing methods implemented and its impact was also noted in the color of roasted coffee. Yellow-green raw beans turn into brown-black color after roasting [36]. As the roasting time extended from 11 to 16 min (light to dark roasting), the color of the coffee beans turned from light brown to dark black and results in the reduction of L* a*, and b* values (Table 1).…”

Section: Colorimeter Data Of Roasted Coffeementioning

confidence: 99%

Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

2020

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There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is produced. The elephant dung coffee is produced using the digestive bioprocessing method. In the present experiment, the antioxidant activity and volatile compounds of coffee that have been processed using different methods were compared. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) of green coffee beans from all treatments were higher as compared to roasted coffee beans. Regarding the green coffee beans, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of elephant dung coffee beans was higher as compared to that of the DP and WP coffee beans. The green coffee beans had higher DPPH activity and ferric reducing antioxidant power (FRAP) value compared to the roasted coffee beans. The green beans of elephant dung coffee had a high TPC than the beans obtained by WP and DP methods. TFC in elephant dung coffee in both green and roasted condition was improved in contrast to the beans processed using dry and wet methods. The elephant dung coffee had an increased TTC in comparison to the DP and WP coffee (green beans). About 37 volatile compounds of acids, alcohols, aldehydes, amide, esters, ethers, furans, furanones, ketones, phenols, pyrazines, pyridines, Heterocyclic N, and pyrroles functional classes have been found. Some of the most abundant volatile compounds detected in all treatments of coffee were 2-furanmethanol, acetic acid, 2-methylpyrazine, 2,6-dimethylpyrazine, pyridine, and 5-methylfurfural. Few volatile compounds have been detected only in elephant dung coffee. The principal component analysis (PCAs) was performed using the percentage of relative peak areas of the volatile compound classes and individual volatile compounds. This study will provide a better understanding of the impacts of processing methods on the antioxidants and volatile compounds of coffee.

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Section: Colorimeter Data Of Roasted Coffeementioning

confidence: 99%

Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

2020

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“…The physical properties observed included moisture content, product yield, solubility, and wettability. Moisture content plays an important role in coffee handling since the low moisture content will prolong the shelf-life and preserve the quality of the products (Nakilcioğlu-Taş & Ötleş, 2019). In general, the moisture content of coffee powders obtained ranged from 3 -7 % db, with the average value different among each sample.…”

Section: Discussionmentioning

confidence: 99%

Effect of Drying Temperature of Small Scale Spray Dryer on Physical Properties of Coffee Powder

Karyadi¹,

Ayuni²,

Susanti³

2020

JST

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Nowadays, coffee has become one of the most favorable commodities for beverages, flavoring as well as for cosmetic industries. In Indonesia, coffee becomes more popular, especially among youngsters. In this study, the spray drying process was evaluated, giving the potential of how simple spray dryer can help local farmers of Indonesia to produce their coffee powders. One small scale of spray dryer was constructed with the total dimensions of 2.85 x 0.64 for length x width, with a height of 2.32 m. The spray dryer was equipped with a digital thermo regulator, the pneumatic nozzle system, and 4 finned heaters with the power of 2700 watt for each. The spray drying constructed was revealed to be able to produce coffee powders with fine quality. The inlet temperature of the drying chamber, as well as the initial Brix content of feed solution, were proven to affect the physical properties of powder produced such as moisture content, product yield, and solubility. The final moisture content of powders was ranged from 3 - 7% db, with the high product yield of the drying process, which could reach up to 70%.

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“…Con estos datos, y considerando que todas fueron sometidas al mismo procedimiento de secado, tostación y molienda, las propiedades físicas de densidad aparente y sólidos solubles no mostraron diferencias significativas (tabla 1). Los procesos seguidos hasta la obtención de la molienda pueden modificar algunas propiedades físicas, entonces las modificaciones que pudieron haber por efecto de tratamiento no afecto a estas propiedades físicas 12 . En este sentido, la temperatura sería uno de los factores ambientales determinantes para la producción homogénea de compuestos bioactivos como los fenoles, flavonoides y probablemente otros metabolitos.…”

Section: Características Físicasunclassified

ACTIVIDAD ANTIOXIDANTE, POLIFENOLES Y FLAVONOIDES DE Coffea arabica de CINCO REGIONES PERUANAS

Cunza¹,

Pillihuaman²,

Roca³

2021

rsqp

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El café preparado de diversas formas contiene fenoles y flavonoides con actividad antioxidante y con beneficios para la salud. El café peruano cuenta con escasa información sobre sus propiedades antioxidantes. Los objetivos fueron evaluar la capacidad antioxidante total in vitro, y el contenido de fenoles totales y flavonoides de cafés procedentes de los valles de Chanchamayo (Junín), Tutumbaro (Ayacucho), Oventeni (Ucayali), Jaén (Cajamarca) y Quillabamba (Cusco). Las muestras se prepararon por infusión al 2 % p/v. Se determinaron sólidos solubles por refractometría y densidad aparente por gravimetría; fenoles totales con el reactivo de Folin-Ciocalteau y flavonoides según Zhishen. La capacidad antioxidante total se evaluó empleando DPPH, ABTS.+ y FRAP, los resultados se expresan como capacidad antioxidante equivalente a Trolox (TEAC) y como equivalente a ácido ascórbico (AAEAC). Se encontraron 2,8–3,0 mmol EAG/g de fenoles totales, los flavonoides fueron 135–155 μmol ECq/g. Los resultados de TEAC con DPPH estuvieron entre 44–52 mg/g y para AAEAC entre 41–50 mg/g; con el ABTS, la TEAC fue de 55–62 mg/g y AAEAC fue entre 47–52 mg/g; hubo diferencia significativa (p<0,05) para el DPPH y ABTS entre Junín y Cusco. En el FRAP, estuvieron entre 493 y 540 μmol EqFeSO4/g. No hubo diferencias significativas. Se concluye que los extractos acuosos de los granos tostados y molidos de Coffea arabica procedentes de los cinco valles poseen efecto antioxidante in vitro en asociación con el contenido de fenoles totales y flavonoides, la diferencia en capacidad antioxidante no es relevante. Este comportamiento es comparable con resultados reportados en la literatura internacional.

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Physical characterization of Arabica ground coffee with different roasting degrees

Cited by 25 publications

References 51 publications

Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

Effect of Drying Temperature of Small Scale Spray Dryer on Physical Properties of Coffee Powder

ACTIVIDAD ANTIOXIDANTE, POLIFENOLES Y FLAVONOIDES DE Coffea arabica de CINCO REGIONES PERUANAS

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