| Literature DB >> 30611488 |
Sergio Pérez-Burillo1, Trupthi Mehta2, Adelaida Esteban-Muñoz1, Silvia Pastoriza1, Oleg Paliy2, José Ángel Rufián-Henares3.
Abstract
Coffee is one of the most consumed beverages and has been linked to health in different studies. However, green and roasted coffees have different chemical composition and therefore their health properties might differ as well. Here, we study the effect of in vitro digestion-fermentation on the antioxidant capacity, phenolic profile, production of short-chain fatty acids (SCFAs), and gut microbiota community structure of green and roasted coffee brews. Roasted coffees showed higher antioxidant capacity than green coffees, with the highest level achieved in fermented samples. Polyphenol profile was similar between green and roasted coffees in regular coffee brews and the digested fraction, but very different after fermentation. Production of SCFAs was higher after fermentation of green coffee brews. Fermentation of coffee brews by human gut microbiota led to different community structure between green and roasted coffees. All these data suggest that green and roasted coffees behave as different types of food.Entities:
Keywords: Antioxidant capacity; Coffee; Gut microbiota; Maillard reaction; Polyphenols; Short chain fatty acids
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Year: 2018 PMID： 30611488 DOI： 10.1016/j.foodchem.2018.11.137
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514