The effect of air flow in coffee roasting for antioxidant activity and total polyphenol content

Kwak, Han Sub; Ji, Seokgeun; Jeong, Yoonhwa

doi:10.1016/j.foodcont.2016.06.047

Cited by 34 publications

(28 citation statements)

References 25 publications

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“…excelso coffee contains elevated concentrations of the phenolic acids responsible for its higher antioxidant activity, when compared to other Colombian coffee quality classifications [21]. Roasting frees caffeine for the thermic degradation of the phenols, making way for an increase in sensorial attributes such as the body and bitter notes which characterize coffee [30,31]. Thus, the phenolic components participate in the synthesis of secondary products of the Maillard reaction, owing to temperature action [10], such as melanoidins, which have an antioxidant effect and add color and flavor to the beverage [32].…”

Section: Total Phenol Determinationmentioning

confidence: 99%

The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance

Zapata¹,

Arango

Rojano

2019

DYNA

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The majority of pressure filtration methods for coffee preparation constitute acceptable alternatives for the obtention of coffee with bitter notes and body. In this study, antioxidant metabolite retention, antioxidant activity, and cup profiles were determined for coffee beverages prepared using five methods of pressure filtration. The methods which registered the highest antioxidant retention rates were Espresso, Moka, and Staresso. The highest hydroxycinnamic acid content was obtained with the Staresso, Espresso, and Moka methods, in descending order. Antioxidant capacity was proportional to antioxidant compound retention, with the ORAC method, in the beverages prepared, but not with the ABTS methodology. The Presso method had the lowest antioxidant retention rate. The beverage prepared with the Aeropress method obtained the lowest amount of antioxidant metabolites. In the five preparations evaluated, the most prominent hydroxycinnamic acid was chlorogenic acid. It is recommended that coffee prepared with the Espresso or Moka methods be consumed.

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Section: Total Phenol Determinationmentioning

confidence: 99%

The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance

Zapata¹,

Arango

Rojano

2019

DYNA

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“…contains higher concentrations of phenolic acids, which are responsible for its important antioxidant activity (NARANJO et al, 2011). Roasting frees caffeine from the bean, owing to the thermic phenol degradation effect, which makes way for increases in sensorial attributes, such as bitterness and body, in the beverage obtained (CHENG et al, 2016;SWAK et al, 2017). Further, phenolic components promote the synthesis of products secondary to the Maillard reaction, due to high roasting temperatures (MOREIRA et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

The Effect of Gravity-Drip Filtration Methods on the Chemical and Sensorial Properties of Coffee (Coffea Arabica L. Var. Castillo)

Zapata

Arango

Rojano

2019

C.Sci.

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<p>Coffee prepared via gravity-drip filtration is an alternative to obtain varied sensorial profiles and determine the acidity, bitterness, and body thereof. In the present study, the retention of certain bioactive components was determined, as was the antioxidant activity and cup profiles for coffee beverages prepared by way of seven different gravity-drip filtration methods. The methods which registered the greatest bioactive metabolite retention were the Vietnamese, Clever, and RS 16 methods. The greatest hydroxycinnamic acid content was obtained with the Clever, Yama, Vietnamese, and V60 methods, in descending order. Antioxidant capacity was proportional to the retention of bioactive components, by way of ABTS and ORAC techniques, in the beverages prepared. The V60 and V60 Kalita methods retained the lowest amounts these compounds and their activity. The most predominant hydroxycinnamic acid in the seven evaluated preparations was chlorogenic acid. In accordance with consumer preferences, which seek functional food, it is recommended that coffee be consumed using the Clever or Vietnamese preparation methods, which present fuller body and enhanced bitter notes. In their absence, the RS 16 method is suggested, which presents a sensorial profile identical to that of the U.G.Q. pattern, with less intensity of bitterness.</p>

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“…contiene altas concentraciones de ácidos fenólicos responsables de su mayor actividad antioxidante, comparado con otras calidades de café colombianos. En concordancia con los resultados obtenidos, Kwak et al (2017) determinaron que las altas temperaturas disminuyeron la retención de los fenoles totales en café tostado (180-200°C) aplicando aire caliente. De igual manera, Somporn et al (2011) indicaron que el contenido de polifenoles decrece al aumentar la intensidad del tostado del café (ligera a oscura).…”

Section: Tiempo De Tostión (Min)unclassified

“…En correspondencia con los resultados de este estudio, Kwak et al (2017), determinaron el efecto negativo del incremento de la temperatura del tostado de café (180-200°C) sobre la actividad antioxidante DPPH y ORAC haciendo pasar un flujo de aire durante el proceso de torrefacción y propusieron aplicar tostiones en café combinando temperaturas bajas y largos tiempos o procesos que involucren temperaturas altas y cortos tiempos, para garantizar una alta actividad antioxidante. De igual forma, Somporn et al (2011) indicaron que la actividad DPPH decreció en café tostado, pasando de tostados ligeros a oscuros, es decir con el incremento del tiempo y de la temperatura de torrefacción simultáneamente.…”

Section: Tiempo De Tostión (Min)unclassified

Efecto de la Tostión del Café (Coffea arabica L. var. Castillo) sobre el Perfil de Taza, Contenido de Compuestos Antioxidantes y la Actividad Antioxidante

2018

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En este estudio, se determinó la retención de metabolitos antioxidantes, su actividad antioxidante y el perfil de taza, de muestras tratadas a diferentes tiempos a una misma temperatura y potencia del tostador. La tostión es un proceso de transformación fisicoquímico aplicado a los granos de café verde con el fin de realzar sus cualidades sensoriales y nutracéuticas. El perfil sensorial del café tostado entre 5,5 y 6,5 min alcanzó la calificación de un patrón excelso al evaluar 7 atributos sensoriales, además, de poseer una alta retención de compuestos antioxidantes (fenoles totales, flavonoides y taninos condensados) y una importante capacidad antioxidante. En consecuencia, se demostró que los cafés denominados como de tostión media poseen atributos sensoriales óptimos combinados con propiedades nutracéuticas destacadas.

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The effect of air flow in coffee roasting for antioxidant activity and total polyphenol content

Cited by 34 publications

References 25 publications

The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance

The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance

The Effect of Gravity-Drip Filtration Methods on the Chemical and Sensorial Properties of Coffee (Coffea Arabica L. Var. Castillo)

Efecto de la Tostión del Café (Coffea arabica L. var. Castillo) sobre el Perfil de Taza, Contenido de Compuestos Antioxidantes y la Actividad Antioxidante

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