Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Jung, Sunyoon; Gu, Sunyoung; Lee, Seunghun; Jeong, Yoonhwa

doi:10.3390/app11157025

Cited by 25 publications

(30 citation statements)

References 52 publications

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“…The overall fi ndings are in good accordance with roasting other plant Figure 12 Oxidative stress and diabetes mellitus [195]. materials such as coff ee beans [186]. Generally, weak roasting has almost no eff ect, mild roasting can enhance the products activities, while high temperature and/or longtime roasting have damaging eff ect on the content and activities of natural products, especially antioxidant activity.…”

Section: Discussionsupporting

confidence: 57%

Carob Antioxidants in Human Health: From Traditional Uses to Modern Pharmacology

Azab¹

2022

J Biomed Res Environ Sci

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Carob has been used by humans since antiquity. Its major use is food, but traditional medicines of many nations used it for treatments of various health disorders. The fruits (pods or kibbles) were the main source for nutrition and medicinal uses, but decoctions and extracts were prepared from other parts of the tree, especially leaves. Modern science has analyzed most of the chemical compositions of the different parts, and among the phytochemicals that were found, antioxidants play very important roles in Carob nutritional and medicinal activities. So, in addition to having strong antioxidant activity and due to it, these natural products, their extracts, and foods that contain them, have anticancer, neuroprotective, hepatoprotective, antiaging, skin care, antidiabetic, and others. Phenolics and carbohydrates are the strongest antioxidants, but some volatile compounds have the same activity, to some extent. However, this review will present Carob antioxidants, their major nutritional and medicinal activities, and suggest future horizons for their use in human wellbeing.

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Section: Discussionsupporting

confidence: 57%

Carob Antioxidants in Human Health: From Traditional Uses to Modern Pharmacology

Azab¹

2022

J Biomed Res Environ Sci

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“…TDS of coffee beans in honey and full-washed processing increased after roasting, in contrast to natural processing where TDS decreased. This possibly related to water pressure and low surface area of coffee powder; therefore, TDS was not sufficiently eluted (Jung et al, 2021).…”

Section: Characteristics Of Green Bean and Roasted Beanmentioning

confidence: 98%

“…Total dissolved solid (TDS) represents amount of dissolved component in coffee extract, which determines the coffee strength (Jung et al, 2021). Table 1 exhibits that TDS of green bean is not significantly different between procedures, and this also occurs in roasted bean.…”

Section: Characteristics Of Green Bean and Roasted Beanmentioning

confidence: 99%

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Physicochemical characteristics and bioactive compound profiles of Arabica Kalosi Enrekang with different postharvest processing

et al. 2022

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This work aimed to understand and evaluate the impacts of postharvest procedures on physicochemical characteristics and bioactive compounds (CQAs and alkaloids) of green bean and roasted bean. Arabica green bean of kalosi Enrekang was obtained from different procedures: natural, honey and full-washed, and followed with medium roasting, powdered, and extracted using boiling water. A single-factor ANOVA and t-test was arranged to evaluate data, and OPLS-DA was applied to produce mapping. As the results, full washed processed green beans demonstrated a high lightness, while honey processed green beans showed a high chromaticity a*. Natural processed green beans contained a high CQAs, whereas honey processed green beans contained the highest quantity of alkaloids. In terms of caffeine, natural and honey processed green beans exhibited equal levels. In addition, honey roasted beans contained a high content of 3-CQA and 4-CQA, while full-washed processed roasted beans contained a high level of theobromine. The roasting process was reported to reduce the content of total CQAs and alkaloids.

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“…Aktivitas penangkapan radikal 2,2-difenil-1-pikrilhidrazil (DPPH), daya antioksidan pereduksi besi (FRAP), dan kapasitas antioksidan setara Trolox (TEAC) umumnya digunakan teknik untuk mengevaluasi sifat antioksidan in vitro. Namun, telah dilaporkan bahwa hasil analisis ini berbeda dan tidak berkorelasi dalam beberapa bahan (Jung et al, 2021).…”

Section: Antioksidan Dan Radikal Bebasunclassified

Evaluasi Radikal Bebas dalam Kopi Robusta dan Arabika Toraja dengan metoda Electron Spin Resonance

Jamaludin

Muriati²

2022

Pencerah

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Penentuan mutu kopi didasarkan pada rasa, aroma dan fisik biji kopi, Perkebangan baru penentuan mutu kopi didasarkan pada kadar antioksidan, Penelitian ini bertujuan untuk mengevaluasi jumlah radikal bebas dalam kopi bubuk jenis Robusta dan Arabica asal daerah Toraja. Jumlah Radikal Bebas dalam kopi dapat menjadi dasar penentuan mutu kopi. Untuk mengevaluasi jumlah radikal bebas pada kopi, metoda penelitian ini menggunakan spectroskopi Electron Spin Resonance. Metoda ini, menunjukkan intensitas sinyal menjadi dasar untuk menentukan jumlah radikal bebas dari kedua jenis kopi asal Toraja tersebut. Mengetahui jumlah Radikal Bebas penting untuk kemudian dianalisa kaitannya dengan kadar antioksidan dalam kopi akan menjadi langkah untuk melakukan Evaluasi lanjut kualitas kopi berdasarkan kadar radikal bebas yang dikandungnya. Hasil penelitian menunjukkan terdapat perbedaan jumlah radikal bebas dalam setiap sample kopi tersebut. Jumlah radikal bebas dapat menjadi paramater alternatif dalam penentuan kualitas kopi dan dapat dikembangkan secara berkelanjutan, konsentrasi radikal bebas dinyatakan oleh intensitas sinyal ESR. Berturut-turut intensitas tinggi ke rendah dimiiiki sample Robusta 1 (444,54), Pearbury (2040,02), Pango-pango (2600,00), Sapan Vilage (2239,39), Padamaran (2028,00), green bean (750,00) dan Robusta 2 (657,57). Ini artinya, antioksidan tinggi dimiliki oleh sample dengan intentsitas atau konsentrasi radikal bebas yang rendah. Data ini menunjukkan bahwa efek suhu pemanggangan berpengaruh terhadap kadar antioksidan sample kopi.

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Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Cited by 25 publications

References 52 publications

Carob Antioxidants in Human Health: From Traditional Uses to Modern Pharmacology

Carob Antioxidants in Human Health: From Traditional Uses to Modern Pharmacology

Physicochemical characteristics and bioactive compound profiles of Arabica Kalosi Enrekang with different postharvest processing

Evaluasi Radikal Bebas dalam Kopi Robusta dan Arabika Toraja dengan metoda Electron Spin Resonance

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