Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction

Sacchetti, Giampiero; Mattia, Carla Di; Pittia, Paola; Mastrocola, Dino

doi:10.1016/j.jfoodeng.2008.06.005

Cited by 121 publications

(112 citation statements)

References 32 publications

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“…3A). An analogous observation for CB was reported by Sacchetti et al [50]. The Maillard reaction products, formed during roasting of coffee bean, give a positive result with the Folin-Ciocalteu reagent [51], and their impact cannot be neglected when the Folin-Ciocalteu reagent is used, whereas at beginning of the thermal process, a smaller loss of phenolic acids occurs for medium roasted CB, compared to the dark roasted coffee samples (Table 1).…”

Section: Ph and Acsupporting

confidence: 82%

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Górnaś

Dwiecki

Siger

et al. 2015

Eur Food Res Technol

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50 % (on average over 36 and 45 % in green and roasted coffee extracts, respectively). Significant differences between the AC values determined for CB and PA samples were noticed only for the MCA and DPPH methods which reflect the different molecular mechanisms underlying each of the assays. Additionally, the statistical methods, including principal component analysis, applied to results of antioxidant capacity obtained with different analytical techniques confirmed their feasibility to distinguish between coffee brews with different degrees of roasting, regardless of coffee origin. Abstract The antioxidant capacity (AC) of boiled-type coffee brews (CB) and phenolic acids (PA) isolated from them, obtained from the caffeinated and decaffeinated beans of different geographical origins and species and with different roasting degrees, was examined. The AC of PA and CB samples was tested in five antioxidant assays: a total antioxidants reducing capacity assay using a Folin-Ciocalteu reagent (FCR), a ferric ion reducing antioxidant power (FRAP) assay, a DPPH · radical-scavenging activity (DPPH) assay, a metal chelating activity (MCA) assay and a total radical trapping antioxidant parameter (TRAP) assay. In most samples, the total amount of phenolic acids, determined by HPLC, decreased with the increasing degree of roasting the coffee beans, leading to reduced AC. All used methods showed that CB exhibits higher AC compared with the PA samples. Phenolic acids isolated from CB samples have the main contribution (on average over 95 and 84 % in green and roasted coffee extracts, respectively) in AC of the CB samples in FCR, FRAP and TRAP assays, whereas in DPPH and MCA tests, the phenolic acid contribution in AC of CB samples was below Keywords

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Section: Ph and Acsupporting

confidence: 82%

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Górnaś

Dwiecki

Siger

et al. 2015

Eur Food Res Technol

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show abstract

“…The reason for the lower levels of polyphenols compared to Maillard product formation in roasted coffee can be polymerization, autoxidation or degradation of phenolic compounds during roasting. 65,68 In this study, the change of total phenolic and flavonoid determined in TCBs with different roasting degrees correlate with the results of Cämmerer and Kroh (2006) 40 In comparison to TCBs prepared only with water and the addition of sugar, sugar significantly decreased total phenolic and flavonoid content of TCBs (p<0.05). This result is similar with the results obtained by Sharma et al (2008) 69 whom reported that the total polyphenol content and antioxidant activity of tea samples are found to be higher in black tea sample compared to tea with milk, tea with sugar, and tea with sugar and milk samples.…”

Section: Total Phenolic Content and Total Flavonoid Content Of Tcbssupporting

confidence: 87%

“…With increasing the roasting degree, a color was obtained darker, paler with yellow and red shades in TCBs. Similar changes in color and chromaticity parameters with roasting were also observed by Sacchetti et al (2009) 40 and Ludwig et al (2013). 55 The highest total color difference of TCBs was found in TCB2; the lowest amount was in TCB4 and TCB8 (p<0.05) in accordance with the results of Liang et al (2016) 56 and statistically important difference was determined as well.…”

Section: Total Phenolic Content and Total Flavonoid Content Of Tcbssupporting

confidence: 82%

The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

Nakilcioğlu-Taş¹

2018

IJPER

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Introduction: Coffee is one of the most widely consumed beverages by the people all around the world. This study was aimed to evaluate the effect of sugar addition, double effects of sugar addition and roasting degree on the polyphenol content, and antioxidant activity of Turkish-style coffee brews. Materials and Methods: The levels of three phenolic compounds (chlorogenic acid, caffeic acid, sinapic acid) and caffeine by reversed-phase high performance liquid chromatography (HPLC) method, as well as chromaticity parameters, absorbance value at 420 nm, total phenolic and flavonoid content, antioxidant activities with two methods (DPPH and FRAP methods) were determined in different degree of roast Turkish-style coffee brews with sugar and without sugar. Results: It was found that antioxidant activity of Turkish-style coffee brews was increased while the phenolic content was decreased due to the degree of roasting process. Also, the addition of sugar into Turkish-style coffee brews at cooking stage caused decrease both in antioxidant activity and polyphenol content. Conclusion: The study indicated that light roasted coffee brews showed greater polyphenol content and medium roasted coffee brews had greater antioxidant capacity compared to other samples. Consumption of coffee brews without sugar provided the higher health benefits.

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“…Some studies showed difference in phenolic compound content between different degrees of roasting. It was observed that when comparing the concentration of phenolic compounds in green coffee grains and in dark roasts, there was a linear decrease in total phenolic compounds (Sacchetti et al, 2009). Farah et al (2005) reported that some phenolic compounds present in coffee, such as chlorogenic acids, are degraded into low molecular weight compounds through the roasting process and are partly transformed into quinolactones due to dehydration and the formation of intermolecular bonds.…”

Section: Resultsmentioning

confidence: 99%

Potential antioxidant of brazilian coffee from the region of Cerrado

2017

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Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction

Cited by 121 publications

References 32 publications

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

Potential antioxidant of brazilian coffee from the region of Cerrado

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