Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds

Nebesny, Ewa; Budryn, Grażyna

doi:10.1007/s00217-003-0705-4

Cited by 67 publications

(61 citation statements)

References 18 publications

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“…Produtos da reação de Maillard, cafeína, trigonelina e constituintes voláteis, tais como furanos e pirróis, também contribuem para a redução do DPPH . (NEBESNY;BUDRYN, 2003).…”

Section: Atividade Antioxidante E Ce 50unclassified

“…Comparando-se as médias dos três tipos de torra, o valor do CE 50 foi de 2,19 ± 0,38 para o café e 5,09 ± 0,54 para o PVA. Estas diferenças são significativas e contrariam a literatura (NEBESNY; BUDRYN, 2003) porque o PVA apresentou maior quantidade de fenóis totais que o café.…”

Section: Atividade Antioxidante E Ce 50unclassified

“…Existem dois tipos de radicais livres (DPPH . ) comercializados pela mesma sigla que são os radicais 2,2-difenil-1-picrilhidrazila, também encontrados pela nomenclatura 1,1-difenil-2-picrilhidrazila e 2,2-di(4-t-octilfenil)-1-picrilhidrazila, Figura 2 (BRAND-WILLIAMS; CUVELIER; BERSET, 1995;NEBESNY;BUDRYN, 2003;SIGMA-ALDRICH, 2007). A conversão do radical DPPH .…”

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Análise de compostos bioativos, grupos ácidos e da atividade antioxidante do café arábica (Coffea arabica) do cerrado e de seus grãos defeituosos (PVA) submetidos a diferentes torras

Morais¹,

Aquino²,

Nascimento³

et al. 2008

Ciênc. Tecnol. Aliment.

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O Brasil apresenta um parque cafeeiro complexo e diversificado, dispõe de grandes extensões de terra de diferentes altitudes e produz, conseqüentemente, uma grande variedade de tipos de bebidas, o que o favorece em relação aos outros países concorrentes. Além disso, o País lidera o processo de desenvolvimento tecnológico, com destaque para a irrigação, fertirrigação e mecanização NAKAZONE, 2004). Na produção do café arábica, o Brasil de destaca por possuir o menor custo de produção e alta produtividade, o que lhe garante a competitividade no mercado internacional. AbstractThis work reports the results of the investigation of bioactive compounds (chlorogenic acids, trigonelline, caffeine, total phenolics, and proanthocyanidins), total acid groups, and the antioxidant activity of the Arabian coffee (Coffea arabica) from the Brazilian cerrado (vast tropical savannah) (Minas Gerais state) and its defective beans (Black, green, and sour beans). The samples were prepared using three roasting degrees: light (180 ± 10 °C; 6,0 ± 1,0 minutes), medium (180 ± 10 °C; 8,0 ± 1,0 minutos), and dark (180 ± 10 °C; 10,0 ± 1,0 minutes). Considering the average of the three roasts per coffee and defective beans, the difference observed for the content of all constituents listed above was not significant (p > 0,05). Exceptions are the content of acid hydroxyl groups, which were slightly greater in the coffee defective beans and the content of caffeine, calculated using the semi-quantitative method, which was higher in the coffee itself. Both the coffee and its defective beans presented scavenging activity against DPPH . radical; however, the coffee antioxidant activity was always higher. The variations observed in the content of caffeine, total phenols, proanthocyanidins, phenolic acid groups, trigonelline, and chlorogenic acid levels can not explain the higher antioxidant activity observed for the medium roasted coffee (EC50 of 2,3 mg.mg -1 of DPPH . ). Keywords: DPPH . ; EC50; savannah coffee; roasted coffee. ResumoO presente trabalho estudou os compostos bioativos (ácidos clorogênicos, trigonelina, cafeína, fenóis totais e proantocianidinas), grupos hidroxila ácidos e atividade antioxidante de um café arábica proveniente do Cerrado Mineiro e de seu PVA (grãos pretos, verdes e ardidos). As amostras foram preparadas nas torras clara (180 ± 10 °C; 6,0 ± 1,0 minutos), média (180 ± 10 °C; 8,0 ± 1,0 minutos) e escura (180 ± 10 °C; 10,0 ± 1,0 minutos). Considerando-se a média das três torras do café e do PVA, a diferença observada no teor de todos os constituintes acima não foi significativa (p > 0,05), exceto com o teor de grupos hidroxila ácidos que foi ligeiramente superior no PVA e cafeína calculada pelo método semiquantitativo que foi superior no café. Portanto, dentre esses constituintes, os compostos com grupos ácidos seriam os únicos que poderiam contribuir para explicar a grande diferença de sabor existente entre o café de grãos sadios e o de PVA. Tanto o café como o PVA apresentaram atividade seqüestradora do radical DPPH . nas...

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“…Produtos da reação de Maillard, cafeína, trigonelina e constituintes voláteis, tais como furanos e pirróis, também contribuem para a redução do DPPH . (NEBESNY;BUDRYN, 2003).…”

Section: Atividade Antioxidante E Ce 50unclassified

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Análise de compostos bioativos, grupos ácidos e da atividade antioxidante do café arábica (Coffea arabica) do cerrado e de seus grãos defeituosos (PVA) submetidos a diferentes torras

Morais¹,

Aquino²,

Nascimento³

et al. 2008

Ciênc. Tecnol. Aliment.

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“…é reduzida pelos constituintes antioxidantes presentes nos compostos orgânicos (AH). [26][27][28] Na literatura foram encontrados poucos trabalhos acerca do café conilon (ou robusta) cultivado no Brasil. [29][30][31][32][33][34][35][36][37][38][39] Nenhum deles trata dos compostos bioativos desta variedade produzida no estado do Espírito Santo.…”

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Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

et al. 2009

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Compostos bioativos e atividade antioxidante do Café Conilon submetido a diferentes graus de torra sérgio antônio lemos de morais, francisco José tôrres de aquino * , priscilla mendes do nascimento, evandro afonso do nascimento e roberto Chang Instituto de Química, Universidade Federal de Uberlândia, CP 593, 38408-100 Uberlândia -MG, BrasilRecebido em 19/2/08; aceito em 10/10/08; publicado na web em 5/2/09 BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF CONILON COFFEE SUBMITTED TO DIFFERENT DEGREES OF ROASTING. The bioactive compounds and antioxidant activity presented by Conilon coffee (C. Canephora) variety, produced in the Espírito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total phenols, trigonelline, caffeic and chlorogenic acids. The proanthocyanidin level was the highest for dark roast coffee, while caffeine level didn't show significative changes for the light and middle roast coffees. All the Conilon coffee extracts showed antioxidant activity depending on bioactive compounds concentration and roasting degree. The coffee samples submitted to a light roasting degree showed the highest antioxidant activity.

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“…Roasting process has an impact on analysed acids especially in higher level of quinic, tartaric, formic and lactic acids in coffees-even 2-fold higher than in green coffees. On the other hand, this process affects the polyphenols, especially chlorogenic acids which undergo chemical modification or degradation during roasting of beans, and more than 60 % of chlorogenic acid present in green coffee is degraded upon roasting (Nebesny and Budryn 2003). The degree of roasting also influences pH of coffee brew, especially in Arabica coffee samples (Daglia et al 2000).…”

Section: Isotachophoretic Analysismentioning

confidence: 99%

Usage of Capillary Isotachophoresis and Antioxidant Capacity Measurement in Analysis of Changes in Coffee Properties After Roasting, Steaming and Decaffeination

Jeszka-Skowron

Zgoła‐Grześkowiak

2016

Food Anal. Methods

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The aim of the study was to optimise and validate the method for quantitation of short-chained organic acids in coffee brews by capillary isotachophoresis (ITP). The linearity of the method was satisfactory with R 2 from 0.9924 for lactic acid to 0.9998 for acetic acid. The limit of detection (LOD) was from 4.9 μmol L −1 for acetic acid to 24.8 μmol L −1 for lactic acid. Precision of the method was from 0.20 to 2.69 %. This method was successfully applied to determine six organic acids (tartaric, formic, citric, malic, lactic and quinic) in Arabica and Robusta green and roasted coffee brews. The roasting as well as steaming and decaffeination processes of beans influenced degradation of acids (citric and malic) and their formation (quinic, tartaric, lactic and formic) in coffee brews. The influence of coffee processing on the antioxidant capacity of coffee brews was also tested by using the 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), Folin-Ciocalteu and chelating Fe(II) assays. The roasted coffee brews possessed higher antioxidant capacity than unprocessed coffee brews, excluding chelating activity.

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Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds

Cited by 67 publications

References 18 publications

Análise de compostos bioativos, grupos ácidos e da atividade antioxidante do café arábica (Coffea arabica) do cerrado e de seus grãos defeituosos (PVA) submetidos a diferentes torras

Análise de compostos bioativos, grupos ácidos e da atividade antioxidante do café arábica (Coffea arabica) do cerrado e de seus grãos defeituosos (PVA) submetidos a diferentes torras

Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

Usage of Capillary Isotachophoresis and Antioxidant Capacity Measurement in Analysis of Changes in Coffee Properties After Roasting, Steaming and Decaffeination

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