Antioxidant Activity of Commercial Soluble Coffees

Marcucci, Carolina Tolentino; Dias, Rafael Carlos Eloy; Almeida, Mariana Bortholazzi; Benassi, Marta de Toledo

doi:10.3390/beverages3020027

Cited by 7 publications

(6 citation statements)

References 27 publications

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“…Among the most cited benefits are stimulant action, similar to that verified by literature [35] (70%), and antioxidant action (Figure 3). The health benefits of soluble coffee are similar to that of roasted and ground coffee [39,40], however, when the participants were questioned about it, just a few associated the information: 5.6% of the total and 6.9% of soluble consumers ( Table 5).…”

Section: Demand For Functional Soluble Coffeementioning

confidence: 99%

“…Older and more educated women showed greater knowledge regarding these benefits (τ = 0.171, τ = 0, 375 and τ = 0.183, respectively, p < 0.05). The health benefits of soluble coffee are similar to that of roasted and ground coffee [39,40], however, when the participants were questioned about it, just a few associated the information: 5.6% of the total and 6.9% of soluble consumers ( Table 5).…”

Section: Demand For Functional Soluble Coffeementioning

confidence: 99%

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Consumer’s Attitude Regarding Soluble Coffee Enriched with Antioxidants

2018

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Brazil is the second largest coffee consumer in the world. The development of new products related to healthy eating is one of the demands to maintain this scenario. This research aimed to investigate the role of socio-demographic, cognitive and behavioral characteristics on the acceptance of functional foods by coffee consumers. A questionnaire developed and applied in Belgium was previously translated and validated for application with Brazilian consumers. The habits of coffee consumption, knowledge and interest were investigated regarding functional soluble coffee enriched with antioxidants. The self-administered study was performed with 270 consumers. Acceptance was measured by two items: "Functional foods are all right for me as long as they taste good" and "Functional foods are all right for me even if they taste worse than their conventional counterpart foods", obtaining a mean score of 4.03 and 2.79 (scale 1: totally disagree and 5: totally agree), respectively. The acceptance of functional foods increased with age, schooling, income, belief in the health benefits and knowledge about functional foods for both items. There was no significant correlation between price and acceptance. With regards to a functional soluble coffee product, the sensory quality was more determinant for its acceptance than price.

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Section: Demand For Functional Soluble Coffeementioning

confidence: 99%

Section: Demand For Functional Soluble Coffeementioning

confidence: 99%

Consumer’s Attitude Regarding Soluble Coffee Enriched with Antioxidants

2018

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“…For example, the carbohydrate, protein, and chlorogenic acid content of green beans is reduced upon roasting, whereas melanoidins are formed upon condensation of carbohydrates with amino acids at high roasting temperatures . Despite changes in the chemical constituents, studies have shown that unroasted and roasted coffee beans still maintain considerable antioxidant activity, which is mainly attributed to the persistence of polyphenolic compounds. ,− …”

Section: Introductionmentioning

confidence: 99%

Coffee Bean Polyphenols Can Form Biocompatible Template-free Antioxidant Nanoparticles with Various Sizes and Distinct Colors

et al. 2021

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Plant polyphenols have attracted attention in recent years due to their ability to undergo oxidative coupling reactions enabled by the presence of multiple phenolic hydroxyl groups, forming chemically versatile coatings and biocompatible nanoparticles (NPs) for various applications. The aim of this study was to investigate whether coffee bean aqueous extracts, which are known to be rich in polyphenols, could serve as a natural source of NP building blocks. Extracts were prepared by heating ground Arabica beans of varying roasting degrees in water with or without the addition of sodium metaperiodate or copper sulfate as an oxidizing agent, followed by filtration. NP formation was verified by dynamic light scattering and transmission electron microscopy, which revealed the presence of nano-sized particles with varying sizes and polydispersities as a function of the coffee type and oxidizing agent used. NP colors ranged from light to medium to dark brown, and particle sizes were between 44 and 250 nm with relatively low polydispersity indices. In vitro antioxidant assays showed that oxidizing agent-treated coffee NPs had lower antioxidant potency compared to air-oxidized NPs, but the free-radical scavenging activity was still retained. Coffee NPs exhibited no antimicrobial activity against common bacterial and fungal strains. Cell viability assays demonstrated that the NPs were biocompatible in human dermal fibroblasts, while exhibiting antiproliferative activity against MCF7 breast cancer cells, particularly copper sulfate-oxidized NPs. This study presents a facile and economical method to produce template-free antioxidant NPs that may be explored for various applications such as drug delivery and cosmetics.

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“…Arabica has a much more sophisticated sensory quality and it is more expensive than Robusta. On the other hand, Robusta has the advantage of allowing extraction of large amounts of soluble solids, which enables its use in blends (Mussatto, Machado, Martins, & Teixeira 2011;Sacchetti, Di Mattia, Pittia, & Mastrocola 2009). 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.…”

Section: Introductionmentioning

confidence: 99%

Influence of coffee blends and roasting process on the antioxidant activity of coffee

Odžaković

Džinić

Kukrić

et al. 2020

JEPM

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The aim of this paper is to develop specification for the production of roasted coffeewith improved nutritional quality. In this respect, the influence of different coffeeblends and temperatures of roasting on the antioxidant activity of coffee was examined.Also, the composition of some bioactive components in the analyzed sampleswas determined. Two Arabica coffees of different quality and Robusta coffee wereused for the preparation of coffee blends. Experimentally determined green coffeeblends B1, B2 and B3 were roasted at 167◦C, 171◦C and 175◦C for 25 minutes inorder to establish the effect of roasting temperature on the antioxidant activity andthe content of bioactive components in blends. Based on the results of DPPH andABTS test, coffee blends B3 and B2, roasted at 171◦C, had the highest (P<0.05)antioxidant activity. Those coffee blends had higher content of Robusta coffee thancoffee blend B1. Results of this research can provide opportunities for the developmentof roasted ground coffee with improved nutritive quality, which could ensurecompetitiveness of producers in the target market.

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Antioxidant Activity of Commercial Soluble Coffees

Cited by 7 publications

References 27 publications

Consumer’s Attitude Regarding Soluble Coffee Enriched with Antioxidants

Consumer’s Attitude Regarding Soluble Coffee Enriched with Antioxidants

Coffee Bean Polyphenols Can Form Biocompatible Template-free Antioxidant Nanoparticles with Various Sizes and Distinct Colors

Influence of coffee blends and roasting process on the antioxidant activity of coffee

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