Study on the effect of roasting temperature on antioxidant activity of early-roasted Java coffee powder (Arabica and Robusta)

Sunarharum, Wenny Bekti; Yuwono, Sudarminto Setyo; Aziza, O F

doi:10.1088/1755-1315/230/1/012045

Cited by 15 publications

(13 citation statements)

References 8 publications

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“…Additionally, little has been reported on whether the effect of roasting degree on the antioxidant properties of coffee is the same for espresso and drip coffee. In a previous study, the amount of total phenolics and DPPH radical scavenging activity of early-roasted Java coffee bean powder have been reported [13]. However, the effect of roasting degrees on the antioxidant properties of Coffea arabica cv.…”

Section: Introductionmentioning

confidence: 94%

Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Jung

Lee

et al. 2021

Applied Sciences

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Coffee roasting is the process of applying heat to green coffee beans to bring out flavors through chemical changes. This study aimed to investigate the effect of roasting degree on the antioxidant capacities of espresso and drip coffee extracted from Coffea Arabica cv. Java in Laos. Green coffee beans were roasted under four conditions (Light-medium, Medium, Moderately dark, and Very dark), and espresso and drip coffee were extracted. The contents of total phenolics (TP), total flavonoids (TF), and chlorogenic acids (CGA) decreased as the roasting degree increased, whereas the caffeine content increased. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was lower in the Medium, Moderately dark, and Very dark compared to the Light-medium. The ferric reducing antioxidant power (FRAP) was lower in the Very dark than the Light-medium, Medium, and Moderately dark. Principal component analysis showed that TP, TF, CGA, caffeine, DPPH radical scavenging activity, and FRAP distinguish coffee extracts with various roasting degrees. Therefore, it is concluded that roasting degree is a modifiable factor for the use of coffee as an antioxidant material in the food industry, and TF, TP, CGA, and caffeine contents, DPPH radical scavenging activity and FRAP are good indicators for determining the antioxidant capacity of coffee.

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Section: Introductionmentioning

confidence: 94%

Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Jung

Lee

et al. 2021

Applied Sciences

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“…No significant difference was observed in the total antioxidant activity of raw sunflower seed flour (61.91 ± 0.24%) and roasted sunflower seed flour (61.43 ± 0.41%). Sunarharum et al (2019) reported that the antioxidant activity increases on roasting up to 95 °C due to the increase in availability or release of antioxidant components. At roasting temperature of 125 °C and 165 °C, the antioxidant activity declines be due to deterioration of phenolic components or their inability to react with DPPH free radical.…”

Section: Resultsmentioning

confidence: 99%

Lipid profile of hyperlipidemic males after supplementation of multigrain bread containing sunflower (Helianthus annuus) seed flour

Kaur

2020

J Food Sci Technol

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Sunflower seeds are produced and consumed worldwide due to their richness in heart friendly nutrients in the bakery products. Its effect on reducing the incidences of cardio vascular diseases have not been studied, through supplementary studies therefore present supplementation study was planned in which five samples of bread were prepared by using various multigrain flours and sunflower seed flour at five different levels of 2.5, 5, 7.5, 10 and 12.5%. The bread sample supplemented with 7.5% sunflower seed flour was found to be highly acceptable. Sunflower seeds were roasted at 60 °C for 10-15 min. Chemical analysis of sunflower seed flour (raw and roasted) and highly acceptable bread pertaining to proximate composition, in vitro protein digestibility, antioxidant activity, bioactive compounds, essential fatty acids and minerals was done using standard methods. Roasting of seeds resulted in significant increase in carbohydrates, protein digestibility, phosphorus, magnesium and copper contents. The most acceptable sample had good amount of energy (324.48 kcal), protein (10.61 g), fat (2.92 g), fibre (11.36 g), ash (3.29 g), antioxidant activity (12.13%), total phenols (31.54 mg), flavonoids (17.53 mg), omega 3 fatty acids (186.16 mg), omega 6 fatty acids (13,701.40 mg), phosphorus (68.74 mg), magnesium (28.13 mg) and copper (0.12 mg) per 100 g. Sixty hyperlipidemic males aged 30-50 years were supplemented with highly acceptable bread for four months. After the intervention period, mean daily intake of and nuts and oilseeds increased significantly (p \ 0.01) and a significant increase (p \ 0.01) in the intake of total fat, dietary fibre, PUFA, linoleic acid, ascorbic acid, alpha tocopherols and phosphorus was observed. The weight, BMI, total cholesterol, LDL cholesterol and triglycerides significantly reduced after the supplementation.

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“…Pada penelitian ini, derajat penyangraian sedang-gelap menghasilkan kadar abu yang secara signifikan lebih tinggi dibandingkan ringansedang (Gambar 4). Kadar abu pada penyangraian ini terlalu tinggi apabila dibandingkan dengan penelitian lainnya yang berkisar pada rentang 4-5,39% (Kim et al, 2020;Saloko et al, 2019;W. B. Sunarharum et al, 2019).…”

Section: Kadar Abuunclassified

Peningkatan Mutu dan Keekonomian Kopi Arabika Melalui Penyangraian Kompleks

Maulid

Purwanto

Mardawati

et al. 2021

J. tanam. industri dan penyegar

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Quality and techno-economic improvement is important to increase export value of coffee in Indonesia. Complex roasting is one excellent method in increasing the added value of coffee, such as Coffea arabica var. Sigarar Utang which is the best coffee variety in Indonesia. The study was carried out at The Indonesian Industrial and Beverage Crops Research Institute (IIBCRI), Sukabumi, West Java, from January to November 2020 which aimed: (1) to evaluate the effect of initial temperature and roasting degree on the quality of Sigarar Utang coffee bean, and (2) to evaluate the mass balance and economic feasibility of the best roasting treatment. This study was designed in a factorial completely randomized design, using 2 factors, and 2 replications. The first factor was the initial temperature which consisted of 2 levels (185 oC dan 210 oC), and the second factor was the roasting degree which consisted of 2 levels (light-medium and medium-dark). The variables observed were the water content, ash content, bulk density, brix, titratable acidity, pH, radical scavenging (antioxidant) activity, and caffeine content. The results showed that the complex roasting method with an initial temperature of 210 oC and mild-moderate roasting degrees generated a quality of Sigarar Utang coffee originating from Gunung Putri, IIBCRI, closest to the quality I of SNI 01-3542-2004. The roasted coffee beans have a special taste (score 86.51) which is a high added value. The production economic value is feasible to be adopted by small-medium scale coffee industry.

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Study on the effect of roasting temperature on antioxidant activity of early-roasted Java coffee powder (Arabica and Robusta)

Cited by 15 publications

References 8 publications

Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Lipid profile of hyperlipidemic males after supplementation of multigrain bread containing sunflower (Helianthus annuus) seed flour

Peningkatan Mutu dan Keekonomian Kopi Arabika Melalui Penyangraian Kompleks

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