Influence of Roasting Conditions on the Antioxidant Characteristics of Colombian Coffee (<i>Coffea arabica</i>
 L.) Beans

Cho, Ah Reum; Park, Kye Won; Kim, Ki Myong; Kim, So Yeon; Han, Jaejoon

doi:10.1111/jfbc.12045

Cited by 49 publications

(52 citation statements)

References 38 publications

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“…Interestingly, the TEAC value of roast duck was significantly different between the three assays (DPPH, ABTS and FRAP). DPPH radical is soluble in methanol and only applicable to hydrophobic antioxidants, while ABTS is soluble in hydrophobic and hydrophilic systems . Obviously, the values of the reducing power were significantly lower than that of DPPH and ABTS radical scavenging activities.…”

Section: Resultsmentioning

confidence: 95%

“…The L* parameter is usually used as an index of roasting degree, and indirectly used to infer the degree of Maillard reaction . Consequently, the degree of Maillard reaction in roast duck deepened with increasing roasting time.…”

Section: Resultsmentioning

confidence: 99%

“…DPPH radical is soluble in methanol and only applicable to hydrophobic antioxidants, while ABTS is soluble in hydrophobic and hydrophilic systems. 17 Obviously, the values of the reducing power were significantly lower than that of DPPH and ABTS radical scavenging activities. The difference may be due to the different pH values used in the reaction media.…”

Section: Antioxidant Activity Analysismentioning

confidence: 94%

“…After the roast ducks cooled, color analysis was conducted using the colorimeter at head, wings, legs, belly, back and tail of each duck, with eight random points at each part. A total of 48 randomly chosen points on each roasted duck were determined …”

Section: Methodsmentioning

confidence: 99%

“…The L* parameter is usually used as an index of roasting degree, and indirectly used to infer the degree of Maillard reaction. 17 Consequently, the degree of Maillard reaction in roast duck deepened with increasing roasting time. Liu and colleagues 24 reported that color significantly developed as the heating time increased in some model Maillard reactions.…”

Section: Color Difference Analysismentioning

confidence: 98%

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Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck

et al. 2015

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Section: Antioxidant Activity Analysismentioning

confidence: 94%

Section: Methodsmentioning

confidence: 99%

Section: Color Difference Analysismentioning

confidence: 98%

See 3 more Smart Citations

Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck

et al. 2015

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Monitoring a Coffee Roasting Process Based on Near‐Infrared and Raman Spectroscopy Coupled With Chemometrics

Munyendo,

Schuster,

Armbruster

et al. 2024

Journal of Chemometrics

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Roasting is a fundamental step in coffee processing, where complex reactions form chemical compounds related to the coffee flavor and its health‐beneficial effects. These reactions occur on various time scales depending on the roasting conditions. To monitor the process and ensure reproducibility, the study proposes simple and fast techniques based on spectroscopy. This work uses analytical tools based on near‐infrared (NIR) and Raman spectroscopy to monitor the coffee roasting process by predicting chemical changes in coffee beans during roasting. Green coffee beans of Robusta and Arabica species were roasted at 240°C for different roasting times. The spectra of the samples were taken using the spectrometers and modeled by the k‐nearest neighbor regression (KNR), partial least squares regression (PLSR), and multiple linear regression (MLR) to predict concentrations from the spectral data sets. For NIR spectra, all the models provided satisfactory results for the prediction of chlorogenic acid, trigonelline, and DPPH radical scavenging activity with low relative root mean square error of prediction (pRMSEP < 9.649%) and high coefficient of determination (R2 > 0.915). The predictions for ABTS radical scavenging activity were reasonably good. On the contrary, the models poorly predicted the caffeine and total phenolic content (TPC). Similarly, all the models based on the Raman spectra provided good prediction accuracies for monitoring the dynamics of chlorogenic acid, trigonelline, and DPPH radical scavenging activity (pRMSEP < 7.849% and R2 > 0.944). The results for ABTS radical scavenging activity, caffeine, and TPC were similar to those of NIR spectra. These findings demonstrate the potential of Raman and NIR spectroscopy methods in tracking chemical changes in coffee during roasting. By doing so, it may be possible to control the quality of coffee in terms of its aroma, flavor, and roast level.

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Impact of roasting on the phenolic and volatile compounds in coffee beans

Liu

et al. 2022

Food Science & Nutrition

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Phenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium, and dark) on phenolic content and antioxidant potential of Arabica coffee beans (Coffea arabica) comprehensively via antioxidant assays. The phenolic compounds in roasted samples were characterized via liquid chromatography–electrospray ionization quadrupole time‐of‐flight mass spectrometry (LC‐ESI‐QTOF‐MS/MS). Furthermore, the coffee volatile compounds were identified and semi‐quantified by headspace/gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS). Generally, for phenolic and antioxidant potential estimation, light roasted samples exhibited the highest TPC (free: 23.97 ± 0.60 mg GAE/g; bound: 19.32 ± 1.29 mg GAE/g), DPPH, and FRAP. The medium roasted beans performed the second high in all assays but the highest ABTS+ radicals scavenging capacity (free: 102.37 ± 8.10 mg TE/g; bound: 69.51 ± 4.20 mg TE/g). Totally, 23 phenolic compounds were tentatively characterized through LC‐ESI‐QTOF‐MS/MS, which is mainly adopted by 15 phenolic acid and 5 other polyphenols. The majority of phenolic compounds were detected in the medium roasted samples, followed by the light. Regarding GC‐MS, a total of 20 volatile compounds were identified and semi‐quantified which exhibited the highest in the dark followed by the medium. Overall, this study confirmed that phenolic compounds in coffee beans would be reduced with intensive roasting, whereas their antioxidant capacity could be maintained or improved. Commercial medium roasted coffee beans exhibit relatively better nutritional value and organoleptic properties. Our results could narrow down previous conflicts and be practical evidence for coffee manufacturing in food industries.

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Influence of Roasting Conditions on the Antioxidant Characteristics of Colombian Coffee (Coffea arabica L.) Beans

Cited by 49 publications

References 38 publications

Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck

Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck

Monitoring a Coffee Roasting Process Based on Near‐Infrared and Raman Spectroscopy Coupled With Chemometrics

Impact of roasting on the phenolic and volatile compounds in coffee beans

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