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Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity
- Source :
- European Food Research and Technology. 242:641-653
- Publication Year :
- 2015
- Publisher :
- Springer Science and Business Media LLC, 2015.
-
Abstract
- The antioxidant capacity (AC) of boiled-type coffee brews (CB) and phenolic acids (PA) isolated from them, obtained from the caffeinated and decaffeinated beans of different geographical origins and species and with different roasting degrees, was examined. The AC of PA and CB samples was tested in five antioxidant assays: a total antioxidants reducing capacity assay using a Folin–Ciocalteu reagent (FCR), a ferric ion reducing antioxidant power (FRAP) assay, a DPPH· radical-scavenging activity (DPPH) assay, a metal chelating activity (MCA) assay and a total radical trapping antioxidant parameter (TRAP) assay. In most samples, the total amount of phenolic acids, determined by HPLC, decreased with the increasing degree of roasting the coffee beans, leading to reduced AC. All used methods showed that CB exhibits higher AC compared with the PA samples. Phenolic acids isolated from CB samples have the main contribution (on average over 95 and 84 % in green and roasted coffee extracts, respectively) in AC of the CB samples in FCR, FRAP and TRAP assays, whereas in DPPH and MCA tests, the phenolic acid contribution in AC of CB samples was below 50 % (on average over 36 and 45 % in green and roasted coffee extracts, respectively). Significant differences between the AC values determined for CB and PA samples were noticed only for the MCA and DPPH methods which reflect the different molecular mechanisms underlying each of the assays. Additionally, the statistical methods, including principal component analysis, applied to results of antioxidant capacity obtained with different analytical techniques confirmed their feasibility to distinguish between coffee brews with different degrees of roasting, regardless of coffee origin.
- Subjects :
- Antioxidant
Chemistry(all)
Radical trapping
Chemistry
DPPH
medicine.medical_treatment
food and beverages
04 agricultural and veterinary sciences
General Chemistry
Phenolic acid
040401 food science
Biochemistry
High-performance liquid chromatography
Industrial and Manufacturing Engineering
Antioxidant capacity
chemistry.chemical_compound
0404 agricultural biotechnology
Reagent
medicine
Organic chemistry
Food science
Food Science
Biotechnology
Roasting
Subjects
Details
- ISSN :
- 14382385 and 14382377
- Volume :
- 242
- Database :
- OpenAIRE
- Journal :
- European Food Research and Technology
- Accession number :
- edsair.doi.dedup.....01377dbbb8c43ee9c125470c125e0d56