Effect of processing and roasting on the antioxidant activity of coffee brews

Duarte, Stella Maris da Silveira; Abreu, Celeste Maria Patto de; Menezes, Hilary Castle de; Santos, Marcelo Henrique dos; Gouvêa, Cibele Marli Cação Paiva

doi:10.1590/s0101-20612005000200035

Cited by 70 publications

(39 citation statements)

References 20 publications

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“…Alguns trabalhos atribuem funções farmacológicas aos ácidos clorogênicos (5-ACQ), principalmente como antioxidante (Iwai et al, 2004;Duarte et al, 2005). Além do aspecto farmacológico, os ácidos clorogênicos são importantes na avaliação sensorial da bebida.…”

Section: Resultsunclassified

Compostos bioativos em café integral e descafeinado e qualidade sensorial da bebida

Abrahão

Pereira

Lima

et al. 2008

Pesq. agropec. bras.

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Resumo -O objetivo deste estudo foi determinar a qualidade sensorial de café (Coffea arabica) descafeinado e integral, os níveis de compostos bioativos, antes e após a torração, e a estabilidade destes após a extração da bebida. A análise sensorial foi realizada por meio do método oficial brasileiro de classificação do café. As análises de cafeína, trigonelina e ácido clorogênico foram realizadas por cromatografia líquida de alta eficiência. O delineamento experimental foi o inteiramente ao acaso, em parcelas subdivididas com quatro tipos de café, cinco tempos de análise e três repetições. Na análise sensorial, foi observado que as características sensoriais, presentes na amostra integral, foram perdidas após o processo de descafeinação. Na variável concentração de trigonelina, não houve diferença significativa entre as amostras integrais e descafeinadas. As concentrações para as amostras de café descafeinado verde e integral torrado não foram alteradas após 4 horas de extração. Houve redução significativa na concentração do ácido clorogênico após a torração, após o processo de descafeinação, e com o decorrer do tempo de extração. Quanto à cafeína, não houve diferença significativa após a torração e nem com o passar do tempo após a extração. A descafeinação e a torração afetaram a qualidade sensorial do café e alteraram a concentração dos compostos bioativos.Termos para indexação: Coffea arabica, ácido clorogênico, cafeína, trigonelina. Bioactive compounds in whole and decaffeinated coffee and sensorial quality of the beverageAbstract -The aims of this study were to determine the sensorial quality of both decaffeinated and whole coffee (Coffea arabica), the levels of bioactive compounds, before and after toasting, and bioactive compound stability after beverage extraction. The sensorial analysis was accomplished according to the official Brazilian method for coffee classification. The analyses of caffeine, trigonelline and chlorogenic acid were performed by high performance liquid chromatography. The experimental design was completely randomized with split plot using four types of coffee, five times of analyses and three replicates for each treatment. In the sensorial analysis, it was observed that the sensorial characteristics present in the whole sample were lost after the decaffeination process. For trigonelline, no significant differences were found among the whole and decaffeinated samples. For the samples of toasted whole and green decaffeinated coffee, trigonelline did not vary until 4 hours after the extraction. There was a significant reduction in the concentration of chlorogenic acid after toasting, after the decaffeination process, and over the extraction time. For caffeine, there were no significant differences after toasting or even with the time after extraction. Decaffeination and toasting processes affected the sensorial quality of coffee and altered the concentration of bioactive compounds.Index terms: Coffea arabica, chlorogenic acid, caffeine, trigonelline. IntroduçãoO café é uma bebida de gra...

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Section: Resultsunclassified

Compostos bioativos em café integral e descafeinado e qualidade sensorial da bebida

Abrahão

Pereira

Lima

et al. 2008

Pesq. agropec. bras.

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“…Coffee is one of the most popular beverages in the world (Duarte et al, 2005) with consumption per capita of 4 kg in the US and 5 kg per capita in Europe (http://www.worldmapper.org/posters/ worldmapper_1038_coffee_consumption_ver2.pdf). Moreover, it has been estimated that American consumers spend about $21 per week on coffee (http://www.statista.com/topics/1248/coffee-market/).…”

Section: Introductionmentioning

confidence: 99%

Using hyperspectral imaging to characterize consistency of coffee brands and their respective roasting classes

Nansen

Singh

Mian

et al. 2016

Journal of Food Engineering

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a b s t r a c tThe uniqueness and consistency of commercial food and beverage brands are critically important for their marketability. Thus, it is important to develop quality control tools and measures, so that both companies and consumers can monitor whether a given food product or beverage meets certain quality expectations and/or is consistent when purchased at different times or at different locations. In this study, we characterized the consistency (levels of extractable protein and reducing sugars) of 15 brands of roasted coffee beans, which were obtained from a supermarket at two dates about six months apart. Coffee brands varied markedly in extractable protein and reducing sugar contents between dates, and also within and among roasting classes (light, medium, medium-dark, and dark roasts). We acquired hyperspectral imaging data (selected bands out of 220 narrow spectral bands from 408 nm to 1008 nm) from ground samples of the roasted coffee beans, and reflectance-based classification of roasting classes was associated with fairly low accuracy. We provide evidence that the combination of hyperspectral imaging and a general quality indicator (such as extractable protein content) can be used to monitor brand consistency and quality control. We demonstrated that a non-destructive method, potentially realtime and automated, and quantitative method can be used to monitor the consistency of a highly complex beverage product. We believe the results from this study of brand consistency are not only of relevance to the coffee industry but to a wide range of commercial food and beverage brands.

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“…On the other hand, coffee-based drinks have proven to have a great antioxidant activity (Richelle et al, 2001). This activity is due to the great amount of phenolic compounds present in the coffee grain (Farah and Donangelo, 2006), which decreases depending on the type of roasting, which might decrease polyphenol concentrations (Castillo et al, 2002;Duarte et al, 2005). Like the grain, coffee pulp has been attributed with a few antioxidant properties (Arellano-González et al, 2011) and it is possible that some handling practices alter its antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

Changes in composition, antioxidant content, and antioxidant capacity of coffee pulp during the ensiling process

et al. 2014

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-The objective of the present study was to determine the nutritive value, the presence of antioxidant compounds, and the antioxidant capacity of coffee pulp ensiled or non-ensiled. Dry matter (DM), crude protein (CP), ash, acid detergent fiber (ADF), neutral detergent fiber (NDF), and lignin, as well as the antioxidant compounds present in coffee pulp and their antioxidant capacity, were determined. A completely randomized design was used. Data were analyzed by analysis of variance. Ensiling of coffee pulp increased the CP content from 98.6 to 111.6 g kg −1 DM, NDF from 414.6 to 519.5 g kg −1 DM, ADF from 383.9 to 439.3 g kg −1 DM, and lignin from 122.9 to 133.6 g kg −1 DM. Caffeine decreased from 5.72 to 5.02 mg g −1 DM. Three antioxidant compounds were detected. Caffeic acid decreased due to ensiling (16.49 vs 14.69 mg g −1 DM). Gallic acid (2.88 vs 2.58 mg g −1 DM) and chlorogenic acid (62.12 vs 56.00 mg g −1 DM) did not differ, and there was similar antioxidant capacity of non-ensiled (215.66 µmol trolox g −1 DM) and ensiled coffee pulp (206.59 µmol trolox g −1 DM). Despite the decrease in the caffeic acid content due to the ensiling process, it is possible to use either ensiled or non-ensiled coffee pulp for animal feeding because of its high antioxidant capacity.

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Effect of processing and roasting on the antioxidant activity of coffee brews

Cited by 70 publications

References 20 publications

Compostos bioativos em café integral e descafeinado e qualidade sensorial da bebida

Compostos bioativos em café integral e descafeinado e qualidade sensorial da bebida

Using hyperspectral imaging to characterize consistency of coffee brands and their respective roasting classes

Changes in composition, antioxidant content, and antioxidant capacity of coffee pulp during the ensiling process

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