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

Bibliography: test

1. Antonio AG, Iorio NL, Pierro VS, Candreva MS, Farah A, dos Santos KR, Maia LC (2011) Inhibitory properties of Coffea canephora extract against oral bacteria and its effect on demineralisation of deciduous teeth. Arch Oral Biol 56(6):556-564. doi:10.1016/j. archoralbio.2010.12.001 open in new tab
2. Arora DS, Kaur GJ, Kaur H (2009) Antibacterial Activity of Tea and Coffee: Their Extracts and Preparations. Int J Food Prop 12(2):286- 294. doi:10.1080/10942910701675928 open in new tab
3. Bekedam EK, Schols HA, Van Boekel MA, Smit G (2008) Incorporation of chlorogenic acids in coffee brew melanoidins. J Agric Food Chem 56(6):2055-2063. doi:10.1021/jf073157k open in new tab
4. Bento dos Santos T, Budzinski IGF, Marur CJ, Petkowicz CLO, Pereira LFP, Vieira LGE (2011) Expression of three galactinol synthase isoforms in Coffea arabica L. and accumulation of raffinose and stachyose in response to abiotic stresses. Plant Physiol Biochem 49(4):441-448. doi:10.1016/J.Plaphy.2011.01.023 open in new tab
5. Birerdinc A, Stepanova M, Pawloski L, Younossi ZM (2012) Caffeine is protective in patients with non-alcoholic fatty liver disease. Aliment Pharmacol Ther 35(1):76-82. doi:10.1111/J.1365-2036.2011. 04916.X open in new tab
6. Bresciani L, Calani L, Bruni R, Brighenti F, Del Rio D (2014) Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin. Food Res Int 61:196-201. doi:10.1016/j.foodres.2013. 10.047 open in new tab
7. Brezova V, Slebodova A, Stasko A (2009) Coffee as a source of antiox- idants: An EPR study. Food Chem 114(3):859-868. doi:10.1016/J. Foodchem.2008.10.025 open in new tab
8. Budryn G, Nebesny ED, Podsędek A, Żyżelewicz DJ, Materska M, Jankowski S, Janda B (2009) Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans. Eur Food Res Technol 228(6):913-922. doi:10.1007/s00217-008-1004-x open in new tab
9. Buffo RA, Cardelli-Freire C (2004) Coffee flavour: an overview. Flavour Frag J 19(2):99-104. doi:10.1002/Ffj.1325 open in new tab
10. Cao C, Loewenstein DA, Lin X, Zhang C, Wang L, Duara R, Wu Y, Giannini A, Bai G, Cai J, Greig M, Schofield E, Ashok R, Small B, Potter H, Arendash GW (2012) High Blood caffeine levels in MCI linked to lack of progression to dementia. J Alzheimer Dis 30(3): 559-572. doi:10.3233/JAD-2012-111781 open in new tab
11. Cheng J, Su H, Zhu R, Wang X, Peng M, Song J, Fan D (2014) Maternal coffee consumption during pregnancy and risk of childhood acute leukemia: a metaanalysis. Am J Obstet Gynecol 210 (2). doi: 10.1016/j.ajog.2013.09.026 open in new tab
12. Cho AS, Jeon SM, Kim MJ, Yeo J, Seo KI, Choi MS, Lee MK (2010) Chlorogenic acid exhibits anti-obesity property and improves lipid metabolism in high-fat diet-induced-obese mice. Food Chem Toxicol 48(3):937-943. doi:10.1016/j.fct.2010.01.003 open in new tab
13. Clifford MN, Johnston KL, Knight S, Kuhnert N (2003) Hierarchical scheme for LC-MSn identification of chlorogenic acids. J Agric Food Chem 51(10):2900-2911. doi:10.1021/jf026187q open in new tab
14. Corley J, Jia XL, Kyle JAM, Gow AJ, Brett CE, Starr JM, McNeill G, Deary IJ (2010) Caffeine consumption and cognitive function at Age 70: the Lothian Birth Cohort 1936 study. Psychosom Med 72(2):206-214. doi:10.1097/Psy.0b013e3181c92a9c open in new tab
15. Cosio MS, Buratti S, Mannino S, Benedetti S (2006) Use of an electro- chemical method to evaluate the antioxidant activity of herb extracts from the Labiatae family. Food Chem 97(4):725-731. doi:10.1016/ J.Foodchem.2005.05.043 open in new tab
16. Del Castillo MD, Ames JM, Gordon MH (2002) Effect of roasting on the antioxidant activity of coffee brews. J Agric Food Chem 50(13): 3698-3703 open in new tab
17. Desbrow B, Biddulph C, Devlin B, Grant GD, Anoopkumar-Dukie S, Leveritt MD (2012) The effects of different doses of caffeine on endurance cycling time trial performance. J Sports Sci 30(2):115- 120. doi:10.1080/02640414.2011.632431 open in new tab
18. Dorea JG, da Costa TH (2005) Is coffee a functional food? Br J Nutr 93(6):773-782 open in new tab
19. Duarte SMS, Abreu CMP, Menezes HC, Santos MH, Gouvêa CMCP (2005) Effect of processing and roasting on the antioxidant activity of coffee brews. Cienc Tecnol Aliment 25:387-393 open in new tab
20. Esquivel P, Jimenez VM (2012) Functional properties of coffee and coffee by-products. Food Res Int 46(2):488-495. doi:10.1016/J. Foodres.2011.05.028 open in new tab
21. Franca AS, Oliveira LS, Oliveira RCS, Agresti PCM, Augusti R (2009) A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment. J Food Eng 92(3):345-352. doi: 10.1016/j.jfoodeng.2008.12.012 open in new tab
22. Fujioka K, Shibamoto T (2008) Chlorogenic acid and caffeine contents in various commercial brewed coffees. Food Chem 106(1):217-221. doi:10.1016/J.Foodchem.2007.05.091 open in new tab
23. Higdon JV, Frei B (2006) Coffee and health: a review of recent human research. Crit Rev Food Sci Nutr 46(2):101-123. doi:10.1080/ 10408390500400009 open in new tab
24. Kusznierewicz B, Piasek A, Bartoszek A, Namiesnik J (2011) The opti- misation of analytical parameters for routine profiling of antioxidants in complex mixtures by HPLC coupled post-column derivatisation. Phytochem Anal 22(5):392-402. doi:10.1002/pca.1294 open in new tab
25. Kusznierewicz B, Piekarska A, Mrugalska B, Konieczka P, Namiesnik J, Bartoszek A (2012) Phenolic composition and antioxidant proper- ties of Polish blue-berried honeysuckle genotypes by HPLC-DAD- MS, HPLC postcolumn derivatization with ABTS or FC, and TLC with DPPH visualization. J Agric Food Chem 60(7):1755-1763. doi:10.1021/jf2039839 open in new tab
26. Liu YZ, Kitts DD (2011) Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews. Food Res Int 44(8):2418-2424. doi:10.1016/J.Foodres.2010.12.037 open in new tab
27. Mostofsky E, Rice MS, Levitan EB, Mittleman MA (2012) Habitual Coffee Consumption and Risk of Heart Failure A Dose-response Meta-Analysis. Circ-Heart Fail 5(4):401-405. doi:10.1161/ Circheartfailure.112.967299 open in new tab
28. Napolitano A, Fogliano V, Tafuri A, Ritieni A (2007) Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts. J Agric Food Chem 55(25):10499-10504. doi:10.1021/jf071959+ open in new tab
29. Perrone D, Farah A, Donangelo CM (2012) Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew. J Agric Food Chem 60(17):4265-4275. doi:10.1021/jf205388x open in new tab
30. Ramalakshmi K, Kubra IR, Rao LJM (2008) Antioxidant potential of low-grade coffee beans. Food Res Int 41(1):96-103. doi:10.1016/J. Foodres.2007.10.003 open in new tab
31. Ribeiro VS, Leitão AE, Ramalho JC, Lidon FC (2014) Chemical char- acterization and antioxidant properties of a new coffee blend with cocoa, coffee silverskin and green coffee minimally processed. Food Res Int 61:39-47. doi:10.1016/j.foodres.2014.05.003 open in new tab
32. Shimoda H, Seki E, Aitani M (2006) Inhibitory effect of green coffee bean extract on fat accumulation and body weight gain in mice. BMC Complement Altern Med 6:9. doi:10.1186/1472-6882-6-9 open in new tab
33. Simkin AJ, Moreau H, Kuntz M, Pagny G, Lin CW, Tanksley S, McCarthy J (2008) An investigation of carotenoid biosynthesis in Coffea canephora and Coffea arabica. J Plant Physiol 165(10): 1087-1106. doi:10.1016/J.Jplph.2007.06.016 open in new tab
34. Song FJ, Qureshi AA, Han JL (2012) Increased Caffeine Intake Is Associated with Reduced Risk of Basal Cell Carcinoma of the Skin. Cancer Res 72(13):3282-3289. doi:10.1158/0008-5472.Can- 11-3511 open in new tab
35. Svilaas A, Sakhi AK, Andersen LF, Svilaas T, Strom EC, Jacobs DR Jr, Ose L, Blomhoff R (2004) Intakes of antioxidants in coffee, wine, and vegetables are correlated with plasma carotenoids in humans. J Nutr 134(3):562-567 open in new tab
36. Terai N, Spoerl E, Pillunat LE, Stodtmeister R (2012) The effect of caffeine on retinal vessel diameter in young healthy subjects. Acta Ophthalmol (Copenh) 90(7):E524-E528. doi:10.1111/J.1755-3768. 2012.02486.X open in new tab
37. Thom E (2007) The effect of chlorogenic acid enriched coffee on glucose absorption in healthy volunteers and its effect on body mass when used long-term in overweight and obese people. J Int Med Res 35(6):900-908 open in new tab
38. Upadhyay R, Ramalakshmi K, Rao LJM (2012) Microwave-assisted extraction of chlorogenic acids from green coffee beans. Food Chem 130(1):184-188. doi:10.1016/J.Foodchem.2011.06.057 open in new tab
39. Vignoli JA, Viegas MC, Bassoli DG, Benassi MT (2014) Roasting process affects differently the bioactive compounds and the antiox- idant activity of arabica and robusta coffees. Food Res Int 61:279- 285. doi:10.1016/j.foodres.2013.06.006 open in new tab
40. Vitaglione P, Fogliano V, Pellegrini N (2012) Coffee, colon function and colorectal cancer. Food Funct 3(9):916-922. doi:10.1039/ c2fo30037k open in new tab
41. Watanabe T, Arai Y, Mitsui Y, Kusaura T, Okawa W, Kajihara Y, Saito I (2006) The blood pressure-lowering effect and safety of chlorogenic acid from green coffee bean extract in essential hypertension. Clin Exp Hypertens 28(5):439-449. doi:10.1080/10641960600798655 open in new tab

show (41) hide

Verified by:

Gdańsk University of Technology