The influence of roasting and additional processing on the content of bioactive components in special purpose coffees

Abstract

Coffee being the beverage consumed worldwide is also a very competitive commodity. Consequently, producers seek ways of attracting consumers by proposing e.g. novel ingredient combinations usually without evaluating their health quality. In this study, variations in health-promoting determinants for five special purpose coffee brews were characterized. The major bioactive components -chlorogenic acids (CAs) -detected by HPLC-DAD-MS included caffeoyl-, feruloyland dicaffeoylquinic acids. Roasting declined CAs content by 50 %, while caffeine content increased by about 30 % during this process. In roasted coffee brews studied, CAs content varied from 14.1 to 26.6 mg/g; smaller variations were seen in antioxidant potential (determined by spectrophotometric and cyclic voltammetry assays). Profiles generated by HPLC with post-column on-line antioxidant detection revealed that caffeoylquinic acids were the most abundant antioxidants in samples studied. The highest antioxidative potential exhibited coffee enriched with green coffee extract confirming the soundness of such an approach to obtain healthier products. Highlights• Special purpose coffees are equivalent to regular ones as regards antioxidant potential.• Caffeoylquinic acids are the most abundant antioxidants in coffee samples studied.• Roasting process causes some degradation of chlorogenic acids but not caffeine.• Special purpose coffees retain health benefits while being more attractive to consumers.

Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction

“…The caffeine concentrations of all coffees analyzed were comparable regardless of roast level or brewing temperatures, consistent with previous studies [6,7,25,27,39,46,[52][53][54][55]. However, a decrease in caffeine concentrations due to degradation during roasting has been observed in other studies [48,56].…”

The Methodology Applied in DPPH, ABTS and Folin-Ciocalteau Assays Has a Large Influence on the Determined Antioxidant Potential

“…13 The results reveal that the AOP values determined in our study are similar to those published elsewhere. 15,16,[18][19][20]25,26 In general, the highest AOP values determined by these authors were those determined using the FC method. This is consistent with the results of our study.…”

“…High correlations have been observed for green and roasted coffee with chlorogenic (CGA) and caffeic acids (CA) that are major polyphenolic compounds in coffee. 20,42 Cranberries contain a complex mixture of poylphenols with flavonoids as major con- 27,43 which can be related to the high correlation with CTH. The fact that AA is the predominant antioxidant in vit.…”

“…[15][16][17][18][19][20] The primary purpose of the present study was to demonstrate how the selected method and composition of the assay solvent influence the reactivity of antioxidant compounds in the above mentioned foods with chromogenic radicals, DPPH…”

Caffeine Consumption through Coffee: Content in the Beverage, Metabolism, Health Benefits and Risks

“…In terms of percent composition, an increase in caffeine content may be observed due to the loss of thermolabile compounds [57]. The range of caffeine contents reported for roasted C. arabica seeds vary in the literature between 0.7 and 1.6 g/100 g (dm) [4,15,26,29,50,70,[72][73][74], while those for C. canephora vary in the range between 1.8 and 2.6 g/100 g (dm) [29,50,54,72].…”