Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

Ludwig, Iziar A.; Bravo, Jimena; Peña, María-Paz De; Cid, Concepción

doi:10.1016/j.lwt.2012.12.010

Cited by 43 publications

(29 citation statements)

References 30 publications

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“…Similar changes in color and chromaticity parameters with roasting were also observed by Sacchetti et al (2009) 40 and Ludwig et al (2013). 55 The highest total color difference of TCBs was found in TCB2; the lowest amount was in TCB4 and TCB8 (p<0.05) in accordance with the results of Liang et al (2016) 56 and statistically important difference was determined as well. No statistically significant difference was observed between the chromaticity parameters except the hº value as a result of sugar addition to TCBs (p<0.05).…”

Section: Total Phenolic Content and Total Flavonoid Content Of Tcbssupporting

confidence: 82%

“…42 In this study, the color of different TCBs was determined by means of the CIELab parameters (L*, a*,b* and also ΔE*, C* and hº as chromaticity parameters) and the Absorbance at 420nm ( Table 2). brown color of coffee.…”

Section: Influence Of Degree Of Roast and Sugar Addition On Color Andmentioning

confidence: 99%

“…The sugar (retro) aldolization/ dehydratation and carbohydrate condensation products are also known as many other brown-colored products in roasted coffee. 42,60,61 These compounds are the cause of increasing in brown color as the roasting degree increases. For this reason, the absorbance value at 420 nm of TCBs increased, as the roasting degree of coffee increased.…”

Section: Influence Of Degree Of Roast and Sugar Addition On Color Andmentioning

confidence: 99%

“…38 In the literature, several studies were found about the antioxidant activity and/or polyphenolic content of coffees roasted at different temperatures and times. 30,39,[41][42][43][44][45] Only one of them examined the polyphenols and differences in antioxidant content Turkish-style coffee brews. 30 Yet, there is no study, which determines the effect of addition of sugar into the coffee or Turkish-style coffee brew on the polyphenolic content and antioxidant activity at the cooking processes.…”

Section: Introductionmentioning

confidence: 99%

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The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

Nakilcioğlu-Taş¹

2018

IJPER

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Introduction: Coffee is one of the most widely consumed beverages by the people all around the world. This study was aimed to evaluate the effect of sugar addition, double effects of sugar addition and roasting degree on the polyphenol content, and antioxidant activity of Turkish-style coffee brews. Materials and Methods: The levels of three phenolic compounds (chlorogenic acid, caffeic acid, sinapic acid) and caffeine by reversed-phase high performance liquid chromatography (HPLC) method, as well as chromaticity parameters, absorbance value at 420 nm, total phenolic and flavonoid content, antioxidant activities with two methods (DPPH and FRAP methods) were determined in different degree of roast Turkish-style coffee brews with sugar and without sugar. Results: It was found that antioxidant activity of Turkish-style coffee brews was increased while the phenolic content was decreased due to the degree of roasting process. Also, the addition of sugar into Turkish-style coffee brews at cooking stage caused decrease both in antioxidant activity and polyphenol content. Conclusion: The study indicated that light roasted coffee brews showed greater polyphenol content and medium roasted coffee brews had greater antioxidant capacity compared to other samples. Consumption of coffee brews without sugar provided the higher health benefits.

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Section: Total Phenolic Content and Total Flavonoid Content Of Tcbssupporting

confidence: 82%

Section: Influence Of Degree Of Roast and Sugar Addition On Color Andmentioning

confidence: 99%

Section: Influence Of Degree Of Roast and Sugar Addition On Color Andmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

Nakilcioğlu-Taş¹

2018

IJPER

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“…Maillard reaction leads to formation of melanoidins which are responsible for the final colour of the roasted coffee as well as antioxidant, antimicrobial, anticancer activity, etc. [39,40]. The roasting process can be carried out at different temperatures;…”

Section: Figurementioning

confidence: 99%

Green composites based on polypropylene matrix and hydrophobized spend coffee ground (SCG) powder

Garcia‐Garcia

Carbonell

Samper

et al. 2015

Composites Part B: Engineering

160

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Green composites were prepared with polypropylene matrix and 20 wt.% spent coffee ground (SCG) powder for uses as a wood plastic composite (WPC). The effects of hydrophobic treatment with palmitoyl chloride on SCG powder is compared with conventional surface treatment based on silanization with (3-glycidyloxypropyl) trimethoxysilane and the use of a maleated copolymer compatibilizer (polypropylene-graft-maleic anhydride, PP-g-MA) in terms of mechanical properties, morphology, thermal properties and water uptake. Composites were previously mixed in a twin-screw co-rotating extruder and subsequently subjected to injection moulding. The comparative effect of the different surface treatments and or compatibilizers on mechanical performance was studied by flexural, impact tests and dynamic mechanical thermal analysis (DMTA-torsion); in addition, the stabilizing effect of SCG was revealed by differential scanning calorimetry (DSC) and thermogravymetric analysis (TGA). As one of the main drawbacks of wood plastic composites and natural fiber reinforced plastics is the moisture gain, water uptake tests were carried out in order to quantify the effectiveness of the hydrophobization process with palmitoyl chloride. Results show a slight increase in flexural modulus for composites with both untreated and treated/compatibilized SCG powder (20 wt.%).As expected, thermal stability is improved as indicated by an increase of more than 8% in the

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A green-footprint approach for parallel multiclass analysis of contaminants in roasted coffee via LC-HRMS

España Amórtegui,

Ekroth,

Pekar

et al. 2024

Anal Bioanal Chem

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The development and validation of a simple, comprehensive, and environment-friendly procedure to determine pesticide residues, naturally occurring and processing contaminants in roasted coffee is presented. A solid-liquid extraction of pesticides and mycotoxins with ethyl acetate and the concurrent partition of acrylamide to an aqueous phase follows a parallel analytical strategy that requires a single analytical portion to determine contaminants that are typically analyzed by dedicated single residue methods. The partition rules the lipids out of the aqueous extract before an “in-tube” dispersive solid phase microextraction (dSPME) for acrylamide retention. This is followed by the elution with buffer prior to injection. This extract is independently introduced into the system front end followed by the injection of the compounds from the organic phase, yet all spotted in the same run. A novel liquid chromatography high-resolution mass spectrometry (LC-HRMS) method setup enables the quantification of 186 compounds at 10 µg/kg, 226 at 5 µg/kg, and the acrylamide at 200 µg/kg for a total of 414 molecules, with acceptable recoveries (70–120%) and precision (RSD < 20%) making this strategy significantly faster and cost-effective than the dedicated single residue methods. Even though the presence of chlorpyrifos, acrylamide, and ochratoxin A was confirmed on samples of different origins, the findings were below the limit of quantification. During the storage of raw coffee, no proof of masking of OTA was found; however, condensation with glucose was evidenced during thermal processing experiments with sucrose by using stable isotope labeling (SIL). No detected conjugates were found in roasted nor in commercial sugar-added torrefacto samples, an industrial processing usually carried out above the decomposition temperature of the disaccharide. Graphical abstract

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Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

Cited by 43 publications

References 30 publications

The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

Green composites based on polypropylene matrix and hydrophobized spend coffee ground (SCG) powder

A green-footprint approach for parallel multiclass analysis of contaminants in roasted coffee via LC-HRMS

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