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The influence of roasting and additional processing on the content of bioactive components in special purpose coffees

Abstrakt

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.

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Copyright (Association of Food Scientists & Technologists (India) 2014)

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Kategoria:
Publikacja w czasopiśmie
Typ:
artykuł w czasopiśmie wyróżnionym w JCR
Opublikowano w:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE nr 52, wydanie 9, strony 5736 - 5744,
ISSN: 0022-1155
Rok wydania:
2015
Opis bibliograficzny:
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:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1007/s13197-014-1646-6
Bibliografia: test
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Weryfikacja:
Politechnika Gdańska

wyświetlono 102 razy

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