Search
The influence of roasting and additional processing on the content of bioactive components in special purpose coffees
Abstract
Coffee being the beverage consumed worldwide is also a very competitive commodity. Consequently, producers seek ways of attracting consumers by proposing e.g. novel ingredient combinations usually without evaluating their health quality. In this study, variations in health-promoting determinants for five special purpose coffee brews were characterized. The major bioactive components - chlorogenic acids (CAs) - detected by HPLC-DAD-MS included caffeoyl-, feruloyland dicaffeoylquinic acids. Roasting declined CAs content by 50 %, while caffeine content increased by about 30 % during this process. In roasted coffee brews studied, CAs content varied from 14.1 to 26.6 mg/g; smaller variations were seen in antioxidant potential (determined by spectrophotometric and cyclic voltammetry assays). Profiles generated by HPLC with post-column on-line antioxidant detection revealed that caffeoylquinic acids were the most abundant antioxidants in samples studied. The highest antioxidative potential exhibited coffee enriched with green coffee extract confirming the soundness of such an approach to obtain healthier products.
Citations
-
2 0
CrossRef
-
0
Web of Science
-
2 1
Scopus
Authors (4)
-
Danuta Zielińska
- Uniwersytet Warmińsko-Mazurski, Wydział Kształtowania Środowiska i Rolnictwa Katedra Chemii, Zespół Chemii Nieorganicznej
Cite as
Full text
- Publication version
- Accepted or Published Version
- License
- Copyright (Association of Food Scientists & Technologists (India) 2014)
Keywords
Details
- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
-
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
no. 52,
edition 9,
pages 5736 - 5744,
ISSN: 0022-1155 - Publication year:
- 2015
- Bibliographic description:
- Pilipczuk T., Kusznierewicz B., Zielińska D., Bartoszek-Pączkowska A.: The influence of roasting and additional processing on the content of bioactive components in special purpose coffees// JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. -Vol. 52, iss. 9 (2015), s.5736-5744
- DOI:
- Digital Object Identifier (open in new tab) 10.1007/s13197-014-1646-6
- Verified by:
- Gdańsk University of Technology
seen 108 times