2016
DOI: 10.17306/j.afs.2016.4.39
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Abstract: Background. Coff ee is one of the most widely consumed beverages in the world, because of its unique sensory properties and physiological properties. Coff ee beverages represent a signifi cant source of antioxidants in the consumers' diet and contribute signifi cantly to their daily intake. The aim of this research was to investigate the eff ect of diff erent roasting degrees on the content of biologically active compounds and antioxidant activity in diff erent quality classes of Arabica coff ee. Materials and… Show more

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Cited by 33 publications
(22 citation statements)
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“…However, in organic coffee beans the 53% reduction of total flavonoid was observed, in contrast to the conventional ones, where the content was on the same level. These observations are in agreement with the results previously obtained by Hecimovic [21] and Odžakovic et al [42], which confirmed that the highest flavonoid content is in dark roasted coffee whereas the other varieties were more beneficial in light and medium roasted coffee. Otherwise, Hudakova et al [43] reported highest content of flavonoids in unroasted coffee Arabica.…”
Section: Total Flavonoidssupporting
confidence: 93%
“…However, in organic coffee beans the 53% reduction of total flavonoid was observed, in contrast to the conventional ones, where the content was on the same level. These observations are in agreement with the results previously obtained by Hecimovic [21] and Odžakovic et al [42], which confirmed that the highest flavonoid content is in dark roasted coffee whereas the other varieties were more beneficial in light and medium roasted coffee. Otherwise, Hudakova et al [43] reported highest content of flavonoids in unroasted coffee Arabica.…”
Section: Total Flavonoidssupporting
confidence: 93%
“…TPC in green coffee blends and coffee blends roasted at 167 C). These results might be associated with literature data (Fărcaş et al 2014;Hečimović, Belščak-Cvitanović, Horžić, & Komes 2011;Odžaković et al 2016) according to which Robusta coffee contains a higher concentration of total flavonoids compared to Arabica coffee. Therefore, coffee blends B2 and B3, which contain a higher percentage of Robusta coffee (24.00%), had a higher content of total phenols, compared to the coffee blend B1, which contains a lower percentage of Robusta coffee (14.30%).…”
Section: Discussionsupporting
confidence: 79%
“…Consumption of coffee beverage, which is prepared by adding roasted ground coffee to the tap water at the moment of boiling and heating it until the moment rich foam stars rising, is characteristic for Southeastern Europe. For the preparation of this type of coffee beverage, blends of Arabica and Robusta mixed in different proportions and roasted at different temperatures depending on the raw materials and production conditions, are usually offered on the market (Odžaković, Džinić, Mirković-Grujić, Kravić, & Jokanović 2015). (Farah & Donangelo 2006;Ifie & Marshall 2018).…”
Section: Introductionmentioning
confidence: 99%
“…The amount of total polyphenols in GC (48.51 mg GAE/g) was in line with those reported in previous studies. For example, different Arabica GC varieties from the Rio Minas region (Brazil) were investigated and values ranging from 31.65 to 32.78 mg GAE/g were found (Odžaković, Džinić, Kukrić, & Grujić, 2016). In another study on four Arabica GC varieties from Colombia, Brazil, Ethiopia and Kenya, total phenolic contents ranging from 51.3 to 56.8 mg GAE/g were determined (Baeza, Sarria, Bravo, & Mateos, 2016).…”
Section: Total Phenolic Contentmentioning
confidence: 99%