| Literature DB >> 33187741 |
Maria Alessia Schouten1, Silvia Tappi2, Simone Angeloni3, Manuela Cortese4, Giovanni Caprioli4, Sauro Vittori4, Santina Romani2.
Abstract
The aim of this study was to investigate the effect of the coffee roasting process on both toxic and some beneficial antioxidant compounds, applying a systematic and broad approach. Arabica and Robusta green coffee beans were roasted in a lab-scale roaster for different times in order to achieve five roasting degrees (from light to dark) and to assess the evolution of acrylamide (AA), trigonelline, nicotinic acid and caffeoylquinic acids contents (determined by HPLC) as well as antioxidant activity (evaluated by Folin-Ciocalteu, FRAP, DPPH, ABTS assays). The results confirmed that the AA levels and antioxidant activity reached a maximum in the first coffee roasting degrees and then decreased prolonging the heating process, both in Arabica and Robusta samples. Nevertheless, the thermal reduction observed was greater for AA compared to antioxidant activity, which was only slightly reduced due to the balance between the degradation and the neoformation of antioxidant compounds.Entities:
Keywords: 3,5-O-diCaffeoylquinic acid (PubChem CID: 6474310); 3-O-Caffeoylquinic acid (PubChem CID: 1794427); 5-O-Caffeoylquinic acid (PubChem CID: 5280633); Acrylamide; Acrylamide (PubChem CID: 6579); Antioxidant activity; Asparagine (PubChem CID: 6267); Caffeine (PubChem CID: 2519); Chlorogenic acids; Coffee; Fructose (PubChem CID: 2723872); Glucose (PubChem CID: 5793); Nicotinic acid; Nicotinic acid (PubChem CID: 938); Sucrose (PubChem CID:5988); Trigonelline; Trigonelline (PubChem CID: 5570)
Year: 2020 PMID： 33187741 DOI： 10.1016/j.foodchem.2020.128514
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514