Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

Abstract

This study was designed to characterize the stability of hydroxycinnamic acids and caffeine obtained from green coffee beans in the form of lyophilized extract (GCE) during heating after supplementation to model systems with saccharose, potato starch, egg white protein, and sunflower oil. Also the addition of iron ions was used. Systems were prepared as a mixture of GCE with a single substance or in a more complex matrix. Heating was carried out at 180°C for 0.5 and 1 h. Because of the saccharose content, some systems were heated only at 110°C. The losses of hydroxycinnamic acids in heated systems ranged from 18 to 84 %, and the caffeine from 1.5 to 10 %. The presence of sunflower oil in the systems had the greatest influence on hydroxycinnamic acids degradation. However, in case of the system of each of the examined substances with the coffee preparation, an increased degradation of hydroxycinnamic acids resulting from the introduction of ferrous ions into the systems was observed. Earlier results concerning antioxidant activity of systems containing GCE allow to conclude that the degradation of hydroxycinnamic acids was weakly related to the decrease in antioxidant activity.

The assesement of bioactive potential and sensory acceptability of coffee and its byproducts- cascara and silverskin

“…al., 2020). Lower content of caffeine and chlorogenic acid derivatives in roasted coffee can be ascribed to many factors, such as humidity of the green coffee beans, applied roasting temperature, roasting time and low velocity of roasting air etc., which notably affect on decrease of its final content due to the decomposition caused by non-enzymatic reaction, thus forming Maillard-reaction compounds (Summa et al, 2007;Budryn et al, 2013). Concerning coffee by-products, beverages also exhibited slightly higher values of extracted bioactive compounds than ethanol extracts which is in agreement with TPC results.…”

“…Regarding green coffee, similar results for ethanol extract and beverage were observed. Slightly smaller content of caffeine (1.9 mg/g dw) was analysed in ethanol extract in comparison to the prepared beverage (2.2 mg/g dw), as well as, the content of chlorogenic acid derivatives, with 5-caffeoylquinic acid (33.7 mg/g dw) (Table 1) as the most dominant phenolic compound (Budryn et al, 2013). Notable variations in the caffeine and quantitative profile of phenolic acids are influenced by many conditions, e.g.…”

The green generation of sunscreens: Using coffee industrial sub-products

“…Previous studies demonstrated that coffee extracts have extremely strong antioxidant properties than many other food products. This applies to both roasted and green coffee, although, the latter contains even ten times higher concentration of polyphenols (Budryn et al, 2013). Other study demonstrated that several polyphenols, could be adsorbed into the oil-water interface, present as waterand oil-insoluble particles and decrease the surface tension, providing very good stabilization of emulsions and, consequently, leading a decrease in droplet size (Luo et al, 2011;Wagemaker et al, 2011).…”