The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

Górecki, Maciej A.; Hallmann, Ewelina

doi:10.3390/antiox9040308

Cited by 51 publications

(54 citation statements)

References 37 publications

(41 reference statements)

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“…The CAF content in Ethiopian specialty coffees is 1.5-1.6% for green beans but decreases greatly during roasting [5]. These findings for specialty coffees are consistent with recent studies suggesting that the level of CAF decreases with longer roasting times and is highest in light-and medium-roasted commercial coffees [12,41].…”

Section: Discussionsupporting

confidence: 89%

Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans

Várady

Ślusarczyk

Boržíkova

et al. 2021

Foods

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The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (p < 0.001, p < 0.011 and p < 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maintained similar amounts of CAF and total PPH.

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Section: Discussionsupporting

confidence: 89%

Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans

Várady

Ślusarczyk

Boržíkova

et al. 2021

Foods

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“…A significant reduction in caffeine content of the sample coffee beans was observed during the roasting process (Eggers & Pietsch, 2001; Król et al,2019; Górecki & Hallmann, 2020). Sidama coffee incurred up to 60% reduction in its caffeine level while Harar and Yirgacheffe coffees experienced an average of 53% and 40% loss; respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Each coffee sample was roasted at light, medium, and dark degree of roast using drum roaster (BRZ 4, Probat ® , 2009), fluidized bed roaster (V3, IKAWA ® Pro, 2018), and traditional oven top roaster. The roasting temperature was set to a maximum of 200°C, and the roasting time was limited to 15 min to ensure a dark roast at the end of each roasting process (Górecki & Hallmann, 2020). Then, the roasted coffee beans were air cooled to halt exothermic reaction and allowed to stay overnight in order to allow sufficient time for full flavor development and CO 2 degassing.…”

Section: Methodsmentioning

confidence: 99%

Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans

Bolka

Emire

2020

Food Science & Nutrition

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Coffee is the most worldwide accepted beverage, which has become the second most valuable commodity after oil (Bae et al., 2014). It is the paramount commercialized product with over 3 billion cups of coffee drinks consumed worldwide every day (International Coffee Organization, 2020; Al-Dalain et al., 2020). Coffee is a complex mixture of thousands of chemical compounds responsible of its flavor and aroma, carbohydrates, lipids, nitrogenous compounds, vitamins, minerals, alkaloids, and phenolic compounds (Gonzalez & Ramirez-Mares, 2014). Coffee is rich in many bioactive substances (trigonelline, chlorogenic acid, diterpenes, caffeine), and its consumption has been associated with many beneficial effects (Chu et al., 2009). These include, but not limited to, reduced risk of hepatocellular carcinoma (Johnson et al., 2011), anti-proliferative effect against some human cancer cell lines (Tai et al., 2010), and therapeutic potential against Alzheimer's disease (Arendash & Cao, 2010), and coffee consumption prevents diabetes and fights liver disease (Cano-Marquina et al., 2013). Specialty coffee is coffee which is standardized by the whole coffee process cycle from choosing coffee plantation criteria's till coffee brew serving to client. Specialty coffee flavor is focused on

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“…Moreover, roasted beans had significantly higher antioxidant power than the green ones [ 33 ]. The results obtained by Górecki and Hallmann [ 34 ] demonstrated that coffee’s antioxidant properties are influenced by coffee origin (organic or conventional), beans roasting level and duration of infusion. Our results confirmed previous reports that Robusta has higher antioxidant properties [ 35 , 36 ].…”

Section: Discussionmentioning

confidence: 99%

Coffee Extends Yeast Chronological Lifespan through Antioxidant Properties

Czachor

Miłek

Galiniak

et al. 2020

IJMS

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Aging is a multifactorial process accompanied by loss of cell function. Science has been looking for factors responsible for aging for many years. However, despite identifying a number of possible causes, the definite reason for aging has been elusive so far. One of the factors contributing to aging is oxygen free radicals. In this context, beneficial effects of coffee on various organisms, including humans, were investigated, although the results are far from unequivocal. In our research, we used the budding yeast—something of a workhorse in many studies, including the studies of aging. So far, the impact of coffee on the aging of cells in the budding yeast experimental setup has little known about it. Here, we provide strong evidence that coffee compounds, particularly flavonoids, are responsible for scavenging free radicals and longevity in yeast lacking Sod1, Sod2 and Rad52 proteins. In this paper, we compared Arabica and Robusta coffee types. We present an analysis of the concentration of caffeine and flavonoids measured by the High-Performance Liquid Chromatography method. We show that Robusta has a much greater antioxidant capacity than Arabica. We also conclude that coffee infusions significantly extend the chronological lifespan of the Saccharomyces cerevisiae yeast cells by protecting cells against reactive oxygen species, double DNA-strand break and decrease in metabolic activity.

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The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

Cited by 51 publications

References 37 publications

Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans

Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans

Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans

Coffee Extends Yeast Chronological Lifespan through Antioxidant Properties

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