Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Alkaltham, Mohammed Saeed; Özcan, Mehmet Musa; Uslu, Nurhan; Salamatullah, Ahmad Mohammad; Hayat, Khizar

doi:10.1111/jfpp.14874

Cited by 21 publications

(14 citation statements)

References 43 publications

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“…The green Arabica beans contained higher oil content (15.16-16.85% dmb) than the Robusta beans (10.43-10.93% dmb). The obtained results are in accordance with the available literature, according to which the oil content in coffee beans ranges from ~5-15% [34][35][36] depending on the coffee variety, in favor of Arabica. In agreement with the fact that coffee oil is a relatively stable component during roasting [37], the decrease in oil content after roasting did not exceed 3% in all studied samples.…”

Section: Chemical Composition Of Green and Roasted Coffee Beanssupporting

confidence: 90%

“…In the study by Bobková et al [52], the antioxidant capacity of coffee increased after roasting to the light stage, and then decreased towards the dark-roast stage and, from a nutritional point of view, the most preferred coffees were those roasted at the light or medium stage, which guaranteed the highest content of antioxidants. The increase in antioxidant capacity after a certain point during the roasting process can be explained by the release of some phenolic compounds, such as hydroxycinnamic acid and quinic acid [34], as well as by the formation of Maillard products, such as melanoidins, that was discussed in the previous section. As has been proven, melanoidins possess certain antioxidant capacities due to low molecular weight compounds, such as chlorogenic acid and Maillard reaction products, linked to their core [53].…”

Section: Bioactive Composition Of Green and Roasted Coffee Beansmentioning

confidence: 90%

“…There are conflicting results in the literature on the effects of the roasting process on TPC and the antioxidant capacity. Alkaltham et al [34] reported a 13.59% and 16.66% decrease in TPC after microwave and oven roasting of Arabica beans, respectively, and a 34.76% and 37.63% loss in antioxidant capacity, respectively, because of phenolic degradation, autooxidation and polymerization processes during roasting. Del Castillo et al [51] reported that the antioxidant capacity of coffee brews increased with the degree of roasting up to the medium-roasted sample but decreased in the dark-roasted sample.…”

Section: Bioactive Composition Of Green and Roasted Coffee Beansmentioning

confidence: 99%

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Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content

et al. 2022

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Considering the current trend in the global coffee market, which involves an increased demand for decaffeinated coffee, the aim of the present study was to formulate coffee blends with reduced caffeine content, but with pronounced antioxidant and attractive sensory properties. For this purpose, green and roasted Arabica and Robusta coffee beans of different origins were subjected to the screening analysis of their chemical and bioactive composition using standard AOAC, spectrophotometric and chromatographic methods. From roasted coffee beans, espresso, Turkish and filter coffees were prepared, and their sensory evaluation was performed using a 10-point hedonic scale. The results showed that Arabica coffee beans were richer in sucrose and oil, while Robusta beans were characterized by higher content of all determined bioactive parameters. Among all studied samples, the highest content of 3-O-caffeoylquinic acid (14.09 mg g−1 dmb), 4-O-caffeoylquinic acid (8.23 mg g−1 dmb) and 5-O-caffeoylquinic acid (4.65 mg g−1 dmb), as well as caffeine (22.38 mg g−1 dmb), was detected in roasted Robusta beans from the Minas Gerais region of Brazil, which were therefore used to formulate coffee blends with reduced caffeine content. Robusta brews were found to be more astringent and recognized as more sensorily attractive, while Arabica decaffeinated brews were evaluated as more bitter. The obtained results point out that coffee brews may represent a significant source of phenolic compounds, mainly caffeoylquinic acids, with potent antioxidant properties, even if they have reduced caffeine content.

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Section: Chemical Composition Of Green and Roasted Coffee Beanssupporting

confidence: 90%

Section: Bioactive Composition Of Green and Roasted Coffee Beansmentioning

confidence: 90%

Section: Bioactive Composition Of Green and Roasted Coffee Beansmentioning

confidence: 99%

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Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content

et al. 2022

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“…Coffee is a popular non-alcoholic beverage that has been consumed over centuries [1,2]. It is the most traded commodity in the food sector, or just below petroleum in the global commodity sector [3,4]. The popularity of coffee has increased due to the fresh and pleasant flavor, the stimulant effect, and its benefits to humans' health [2].…”

Section: Introductionmentioning

confidence: 99%

The changes in chemical properties of coffee during roasting: A review

Tarigan

Wardiana

Hilmi

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Due to its chemical compounds, coffee has a good taste, pleasant aroma, stimulant effect, and health benefits. Roasting is a critical process to develop a good flavor and cup quality of the coffee brew. This article reviews the coffee chemical reaction proceeds during roasting, evaluates the roasted degree by physic and chemical approach and biochemical changes. The articles were compiled from ScienceDirect, SpringerLink, ResearchGate, and Google Scholar. Out of all of the collected papers, 40 articles were covered in this paper. The initial process of roasting is water content evaporating and continuously is followed by roasting phase including pyrolysis, Maillard reaction and caramelization. The roasted coffee degree is determined by visual, weight loss, acidity, and pop beans sound. The bioactive compounds of coffee such as chlorogenic acids, caffeine, and trigonelline affect brewed coffee’s cup quality. Chlorogenic acid and trigonelline significantly decrease during the roasting process. However, caffein is quite stable during roasting. The roasted coffee performs a function in the consumers’ health since in vitro and in vivo analysis present that bronze roasted espresso has the most powerful activity as anti-inflammatory and antioxidant.

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“…Longer roasting of coffee influences the level of bioactive compounds [ 24 ]. In a study by Alkaltham, the total phenol content of green coffee beans was reduced by 13.59% and 16.66% on microwave and oven roasting respectively [ 25 ]. There is an inverse relationship between the degree of roasting and antioxidant content [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans

Salamatullah

Hayat

Husain

et al. 2021

Evidence-Based Complementary and Alternative Medicine

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Coffee is an intricate mixture of thousands of chemical compounds that are accountable for its flavor and aroma. Roasting is a key step in the processing of coffee beans. This study assessed the effect of microwave roasting (MW) and extraction solvents (ES) on the total polyphenol content, total flavonoid content, and antioxidant activity of coffee beans. The untreated and microwave-roasted (MR) coffee beans showed a total polyphenol content of 40.40 and 35.15 mg GAE/gm DW, respectively, when methanol was used as the solvent for extraction. Similarly, for the untreated coffee beans, the methanol extracted coffee had a significantly ( p < 0.05 ) higher total flavonoid content (39.34 mg CE/g DW) as compared to ethanol (34.82 mg CE/g DW). The obtained IC50 for the untreated and microwave-roasted samples as extracted by methanol were 4.13 and 5.68 mg/mL, respectively, while the IC50 values of untreated and microwave-roasted samples extracted by ethanol were 4.59 and 6.24 mg/mL, respectively. Untreated coffee beans exhibited a higher reducing power (1.237) than that of the microwave-roasted ones (0.839) when extracted with methanol. Chlorogenic acid was the major (2.31–2.68%) phenolic compound found in all the coffee samples whether it was untreated or microwave-roasted. Vanillin demonstrated the lowest (0.118–0.166%) phenolic compound found in the coffee bean samples. These results might be helpful for obtaining the maximum health benefits from coffee.

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Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Cited by 21 publications

References 43 publications

Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content

Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content

The changes in chemical properties of coffee during roasting: A review

Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans

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