Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

Jeszka-Skowron, Magdalena; Sentkowska, Aleksandra; Pyrzyńska, Krystyna; Peña, María-Paz De

doi:10.1007/s00217-016-2643-y

Cited by 171 publications

(86 citation statements)

References 30 publications

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“…Troup et al (2015) reported that low molecular weight polyphenolic compounds contributed greatly to the antioxidant activity of coffee brews. In addition, the antioxidant property of green coffee bean extracts is chlorogenic acid (Chachurin et al, 2002;Ramalakshmi et al, 2007;Ramalakshmi et al, 2009;Jeszka-Skowron et al, 2016). Our results agree with an earlier report by Ramalakshmi et al (2007) that defective coffee beans had lower phenolic content than non-defective coffee beans, although this was not a similar observation in roasted coffee samples.…”

Section: Figsupporting

confidence: 89%

Ochratoxin A, fungal contamination and antioxidant property of defective Arabica coffee in Benguet, Philippines

Barcelo

Chua-Barcelo

Álvarez

2017

Emir. J. Food Agric

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Section: Figsupporting

confidence: 89%

Ochratoxin A, fungal contamination and antioxidant property of defective Arabica coffee in Benguet, Philippines

Barcelo

Chua-Barcelo

Álvarez

2017

Emir. J. Food Agric

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“…The roasting process of green coffee beans was performed at temperature 170-190°C in 8 min (Jeszka-Skowron et al 2016a). …”

Section: Reagents and Standard Solutionsmentioning

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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“…Coffee's antioxidant capacity is due to caffeine, phenolic compounds, and other compounds that form by roasting [3,4].…”

Section: Introductionmentioning

confidence: 99%

Adding Adulterants to Coffee Reduces Bioactive Compound Levels and Antioxidant Activity

Gandra¹,

Lima²,

Ferreira³

et al. 2017

JFNR

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The present study aimed to evaluate the effect of coffee adulteration on antioxidant activity in vitro.Coffee beverages were adulterated with different concentrations of coffee hulls, coffee straw, and corn (0%, 10%, 20%, 30%, 40%, 50%, and 100%) and tested separately. Each coffee beverage was prepared according to the same methods in all of the treatments. Phenolic compound, caffeine, trigonelline, and chlorogenic acid levels were determined in the beverages. Antioxidant activity in vitro was evaluated using the DPPH radical scavenging activity, reducing power, iron chelating activity, and lipoperoxidation inhibition methods. Phenolic compound, caffeine, and chlorogenic acid levels of the samples decreased with increasing adulterant concentration. Adding adulterant reduced the antioxidant capacity tested using all of the methods. The results show that adding coffee hulls, coffee straw, and corn affect the antioxidant capacity of the coffee beverages, reducing protection against oxidative stress.

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Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

Cited by 171 publications

References 30 publications

Ochratoxin A, fungal contamination and antioxidant property of defective Arabica coffee in Benguet, Philippines

Ochratoxin A, fungal contamination and antioxidant property of defective Arabica coffee in Benguet, Philippines

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

Adding Adulterants to Coffee Reduces Bioactive Compound Levels and Antioxidant Activity

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