Coffee, Tea, Cocoa

Belitz, Hans‐Dieter; Grosch, Werner; Schieberle, Peter

doi:10.1007/978-3-662-07279-0_22

Cited by 69 publications

(90 citation statements)

References 11 publications

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“…Although Maillard reaction products include volatiles and non-volatiles, the latter are the most abundant, with melanoidins accounting for up to 25% of coffee dry matter (Belitz, Grosch, & Schieberle, 2009). In a previous study of our research group, we found that coffees with higher antioxidant capacity showed lower amounts of volatile compounds due to the influence of the botanical variety (Arabica or Robusta) and the roasting process (conventional or torrefacto) (Lopez-Galilea, de Peña, & Cid, 2008b).…”

Section: Introductionmentioning

confidence: 74%

Contribution of volatile compounds to the antioxidant capacity of coffee

Ludwig

Sanchez

Peña

et al. 2014

Food Research International

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Heterocyclic volatile compounds present in coffee have been proposed as potent antioxidants, but their contribution to the antioxidant capacity of coffee is still unclear and controversial. The aim of this study was to assess the actual contribution of the main volatile compounds to the overall antioxidant capacity of coffee. A total of sixty-two and sixty-four volatile compounds were identified and quantified in Arabica and Robusta coffee, respectively, by static headspace-gas chromatography-mass spectrometry (SH-GC-MS). ABTS (2,2'-Azino-bi(3-ethylbenzo-thiazonile-6-sulfonic acid) diammonium salt) and DPPH (2,2-Diphenyl-1-picrylhydrazyl) antioxidant activity of the most abundant volatile heterocyclic compounds (7 furans (Fu), 3 pyrroles (Py) and 2 thiophenes(Th)), aldehydes (5) and diketones (2) was evaluated in model systems at different concentrations including those found in coffee. The model system with all the heterocyclic volatiles (Fu-Py-Th) was the most active followed by pyrroles and furans. Thiophenes were ineffective as radical scavengers at all concentrations including 100-fold, and aldehydes and ketones showed negligible activities in comparison to heterocyclic volatiles. In addition, only furans exhibited linear concentration dependent ABTS antioxidant activity and individual volatiles model systems showed that only 2-methyl-tetrahydrofuran-3-one and pyrrole for ABTS, and also 1-methylpyrrole for DPPH, were the main volatile compounds responsible for the coffee antioxidant activity. However, the contribution of the heterocyclic volatile compounds to the overall antioxidant capacity of a filter coffee brew was almost insignificant, even at 100-fold concentrated Fu-Py-Th model system, accounting only for up to 3.3%.

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Section: Introductionmentioning

confidence: 74%

Contribution of volatile compounds to the antioxidant capacity of coffee

Ludwig

Sanchez

Peña

et al. 2014

Food Research International

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“…Caffeine was in significantly higher concentration in Vietnam espresso and filter coffee brews and fractions. It is very well known that Robusta coffees are richer in caffeine than Arabica ones (Belitz, Grosch, & Schieberle, 2009). Thus, caffeine might partially explain the higher antioxidant capacity of Vietnam coffee brews that could not be attributed to the main chlorogenic acids that were found in lower amounts in these coffee brews, as will be discussed later.…”

Section: Antioxidant Compounds Extractionmentioning

confidence: 99%

Extraction of coffee antioxidants: Impact of brewing time and method

Ludwig

Sanchez

Caemmerer

et al. 2012

Food Research International

165

130

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The aim of this work was to study the extraction behavior of the main coffee antioxidants (caffeoylquinic acids, melanoidins and caffeine) and the antioxidant capacity, during brewing time in the most widely consumed coffee brew methods (filter and espresso) in coffee. Antioxidant capacity by colorimetric assays (Folin-Ciocalteau, ABTS and DPPH) and electron spin resonance spectroscopy techniques (Fremy's salt and TEMPO) were analyzed. In espresso coffee, more than 70% of the antioxidants (except dicaffeoylquinic acids, diCQA) of a coffee brew were extracted during the first 8 s. In filter coffee, a U-shape antioxidants extraction profile was observed, starting later (after 75s) in Vietnam coffee than in Guatemala one, probably due to different wettability. Other technological parameters, such as turbulences and a longer contact time between water and ground coffee in filter coffeemaker, increased extraction efficiency, mainly in less polar antioxidant compounds as diCQA. In conclusion, these technological factors should be considered to optimize coffee antioxidants extraction that can be used as ingredients for functional foods.

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“…Roasting, a crucial step for its production, allows developing colour, aroma and flavour, which are essential and specific for coffee and coffee substitutes (Belitz et al 2009). However, roasting may lead to the formation of undesirable compounds, such as chloropropanols.…”

Section: Introductionmentioning

confidence: 99%

Assessment of 3-MCPD levels in coffee and coffee substitutes by simplified QuEChERS method

Sadowska-Rociek

Cieśłik

2015

J. Verbr. Lebensm.

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A new simplified QuEChERS method, with the use of PSA sorbent and without the addition of magnesium sulphate, was established for the determination of 3-monochloropropane-1,2-diol (3-MCPD) in coffee and coffee substitutes. The final extracts were derivatised with phenylboronic acid and analysed by gas chromatography-mass spectrometry. The recoveries were in the ranges of 90.5-107 % for all coffee types. The calculated limit of detection was 2.5 lg kg -1 and the linearity within the range of 2-200 ng mL -1 . In real samples the highest level of 3-MCPD was detected in soluble coffee surrogates (average 135.6 lg kg -1 ), especially in those prepared from roasted spelt or barley, where they reached even up to 398.1 lg kg -1 . The contents of 3-MCPD in natural instant and ground coffee samples were much lower with the average of 16.6 and 14.1 lg kg -1 , respectively. Any impact of factors such as manufacturer or coffee origin was not observed.

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Coffee, Tea, Cocoa

Cited by 69 publications

References 11 publications

Contribution of volatile compounds to the antioxidant capacity of coffee

Contribution of volatile compounds to the antioxidant capacity of coffee

Extraction of coffee antioxidants: Impact of brewing time and method

Assessment of 3-MCPD levels in coffee and coffee substitutes by simplified QuEChERS method

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