Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews

Liu, Yazheng; Kitts, David D.

doi:10.1016/j.foodres.2010.12.037

Cited by 106 publications

(84 citation statements)

References 37 publications

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“…It is however known that MRP of roasted coffee also contains incorporated CHAs [28]. The studies by Sulaiman et al, Liu and Kitts, as well as Del Castillo with DPPH˙ and whole roasted coffee extracts exhibited higher AA than those obtained from green coffee [29][30][31], which confirms the trend obtained in our study. Chu et al [28] showed also that decaffeinated coffee has a higher AA than regular coffee suggesting that caffeine is not an effective radical scavenger and removing it from coffee extract does not decrease its antioxidant activity.…”

Section: Antioxidant Properties Of Green and Roasted Coffee Extracts supporting

confidence: 91%

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

Budryn

Zakłos‐Szyda

Zaczyńska

et al. 2017

Eur Food Res Technol

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Section: Antioxidant Properties Of Green and Roasted Coffee Extracts supporting

confidence: 91%

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

Budryn

Zakłos‐Szyda

Zaczyńska

et al. 2017

Eur Food Res Technol

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“…The AC of coffee brews is generally associated with the presence of phenolic compounds, primarily in the form of chlorogenic acids [6]. However, the antioxidant impact of other compounds present in coffee, such as Maillard reaction products, mostly in the form of melanoidins [7][8][9], tocopherols [10,11] or caffeine [8,12], cannot be neglected. Moreover, the profile of the components with potential AC in coffee brews is significantly affected by the degree of roasting, which depends on the parameters of the roasting process [13].…”

Section: Introductionmentioning

confidence: 99%

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Górnaś

Dwiecki

Siger

et al. 2015

Eur Food Res Technol

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50 % (on average over 36 and 45 % in green and roasted coffee extracts, respectively). Significant differences between the AC values determined for CB and PA samples were noticed only for the MCA and DPPH methods which reflect the different molecular mechanisms underlying each of the assays. Additionally, the statistical methods, including principal component analysis, applied to results of antioxidant capacity obtained with different analytical techniques confirmed their feasibility to distinguish between coffee brews with different degrees of roasting, regardless of coffee origin. Abstract The antioxidant capacity (AC) of boiled-type coffee brews (CB) and phenolic acids (PA) isolated from them, obtained from the caffeinated and decaffeinated beans of different geographical origins and species and with different roasting degrees, was examined. The AC of PA and CB samples was tested in five antioxidant assays: a total antioxidants reducing capacity assay using a Folin-Ciocalteu reagent (FCR), a ferric ion reducing antioxidant power (FRAP) assay, a DPPH · radical-scavenging activity (DPPH) assay, a metal chelating activity (MCA) assay and a total radical trapping antioxidant parameter (TRAP) assay. In most samples, the total amount of phenolic acids, determined by HPLC, decreased with the increasing degree of roasting the coffee beans, leading to reduced AC. All used methods showed that CB exhibits higher AC compared with the PA samples. Phenolic acids isolated from CB samples have the main contribution (on average over 95 and 84 % in green and roasted coffee extracts, respectively) in AC of the CB samples in FCR, FRAP and TRAP assays, whereas in DPPH and MCA tests, the phenolic acid contribution in AC of CB samples was below Keywords

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“…The determination of TEAC is based on the method of (Arts et al, 2004;Liu and Kitts, 2011 ······Eq. 4…”

Section: Determination Of Trolox Equivalent Antioxidant Capacity (Teac)mentioning

confidence: 99%

Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

Zhang

Wang

et al. 2014

FSTR

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Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews

Cited by 106 publications

References 37 publications

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

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