The effect of roasting on the total polyphenols and antioxidant activity of coffee

Bobková, Alica; Hudáček, Marek; Jakabová, Silvia; Belej, Ľubomí­r; Capcarová, Marcela; Čurlej, Jozef; Bobko, Marek; Árvay, Július; Jakab, Imrich; Čapla, Jozef; Demianová, Alžbeta

doi:10.1080/03601234.2020.1724660

Cited by 46 publications

(35 citation statements)

References 22 publications

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“…Similar to our results, Bobková et al. (2020) described that the green Arabica and Robusta coffees exhibited the higher total polyphenol and antioxidant activity as compared to the roasted coffees. The decrease in the total phenol contents can be attributed to their degradation, auto‐oxidation, and polymerization during roasting process (Wongsa, Khampa, Horadee, Chaiwarith, & Rattanapanone, 2019).…”

Section: Resultssupporting

confidence: 92%

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Alkaltham

Özcan

Uslu

et al. 2020

J. Food Process. Preserv.

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Coffee beans are used in food industry to produce the most consumed beverage in the world (Song, Jang, Debnath, & Lee, 2019). Among all commodities worldwide, coffee ranked the second following crude oil as most traded food commodity (International Coffee Organization, 2016). Arabica and Robusta varieties of coffee beans are consumed highly comparing with other varieties, whereas the major percentage of consumption come from Arabica with 70% and Robusta with 26%, and other species with 4% (USDA, 2012). The preparation of coffee beverages from arabica and other varieties depends on the chemical composition of coffee beans as well as the sensory and antioxidants properties (Barbosa, Maria, Cíntia,

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Section: Resultssupporting

confidence: 92%

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Alkaltham

Özcan

Uslu

et al. 2020

J. Food Process. Preserv.

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“…Interestingly, medium roasted coffee displayed the highest TPC content, while light roast coffee exhibited the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Lastly, dark roasted coffee revealed both the lowest TPC content and the lowest degree of radical-scavenging activity [38]. We found that coffee extracts were capable of inhibiting platelet aggregation induced by ADP, epinephrine, collagen, and ARA, for which the most remarkable degree of inhibition took place with the ARA agonist, while inhibition was more marked at lower doses of collagen (which are thought to activate platelets mainly through the cyclo-oxygenase pathway).…”

Section: Discussionmentioning

confidence: 78%

Anti-Platelet Aggregation and Anti-Cyclooxygenase Activities for a Range of Coffee Extracts (Coffea arabica)

et al. 2020

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Coffee is rich in caffeine (CF), chlorogenic acid (CGA) and phenolics. Differing types of coffee beverages and brewing procedures may result in differences in total phenolic contents (TPC) and biological activities. Inflammation and increases of platelet activation and aggregation can lead to thrombosis. We focused on determining the chemical composition, antioxidant activity and inhibitory effects on agonist-induced platelet aggregation and cyclooxygenase (COX) of coffee beverages in relation to their preparation method. We prepared instant coffee and brewed coffee beverages using drip, espresso, and boiling techniques. Coffee extracts were assayed for their CF and CGA contents using HPLC, TPC using colorimetry, platelet aggregation with an aggregometer, and COX activity using ELISA. The findings have shown all coffee extracts, except the decaffeinated types, contained nearly equal amounts of CF, CGA, and TPC. Inhibitory effects of coffee extracts on platelet aggregation differed depending on the activation pathways induced by different agonists. All espresso, drip and boiled coffee extracts caused dose dependent inhibition of platelet aggregation induced by ADP, collagen, epinephrine, and arachidonic acid (ARA). The most marked inhibition was seen at low doses of collagen or ARA. Espresso and drip extracts inhibited collagen-induced platelet aggregation more than purified caffeine or CGA. Espresso, boiled and drip coffee extracts were also a more potent inhibitors of COX-1 and COX-2 than purified caffeine or CGA. We conclude that inhibition of platelet aggregation and COX-1 and COX-2 may contribute to anti-platelet and anti-inflammatory effects of espresso and drip coffee extracts.

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“…The same study also revealed that in comparison to the traditional Turkish coffee, green coffee was characterized by a higher TPC, which proves that brewing coffee in water at a temperature of 100 °C for a long time may affect the transfer of polyphenolic compounds to the brew [ 21 ]. It is worth noting that in publications describing the content of polyphenolic compounds per dry matter of the product, green coffee was demonstrated to have the highest antioxidant potential compared to roasted coffees [ 37 , 38 , 39 ].…”

Section: Discussionmentioning

confidence: 99%

Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee

et al. 2020

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Coffee is a widely consumed beverage, both in Europe, where its consumption is highest, and on other continents. It provides many compounds, including phenolic compounds. The aim of the study was to assess the effect of various brewing methods on the total phenolic content (TPC) in the infusion. Research material comprised commercially available coffees: Instant Arabica and Robusta, freshly ground Arabica and Robusta (immediately prior to the analysis), ground Arabica and Robusta, decaffeinated Arabica, and green Arabica and Robusta. The following preparation methods were used: Pouring hot water over coffee grounds or instant coffee, preparing coffee in a percolator and using a coffee machine. Additional variables which were employed were water temperature (90 or 100 °C) and its type (filtered or unfiltered). In order to determine the impact of examined factors, 225 infusion were prepared. Total phenolic content was determined by the spectrophotometric method using the Folin-Ciocalteu reagent and the obtained results were expressed in mg gallic acid (GAE) per 100 g of brewed coffee. The highest value was obtained for 100% Arabica ground coffee prepared in a coffee percolator using unfiltered water at a temperature of 100 °C: 657.3 ± 23 mg GAE/100 g of infusion. High values were also observed for infusions prepared in a coffee machine, where the highest TPC value was 363.8 ± 28 mg GAE/100 g for ground Arabica. In turn, the lowest TPC was obtained for Arabica green coffee in opaque packaging, brewed with filtered water at a temperature of 100 °C: 19.5 ± 1 mg GAE/100 g of infusion. No significant effect of temperature and water type on the TPC within one type of coffee was observed. Due to its high content of phenolic compounds, Arabica coffee brewed in a coffee percolator should be the most popular choice for coffee drinkers.

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The effect of roasting on the total polyphenols and antioxidant activity of coffee

Cited by 46 publications

References 22 publications

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Anti-Platelet Aggregation and Anti-Cyclooxygenase Activities for a Range of Coffee Extracts (Coffea arabica)

Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee

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