دورية أكاديمية
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Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples.

التفاصيل البيبلوغرافية
العنوان: Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples.
المؤلفون: Freitas VV; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Rodrigues Borges LL; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Dias Castro GA; Department of Chemistry, Federal University of Viçosa, Viçosa, Brazil., Henrique Dos Santos M; Department of Chemistry, Federal University of Viçosa, Viçosa, Brazil., Teixeira Ribeiro Vidigal MC; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Fernandes SA; Department of Chemistry, Federal University of Viçosa, Viçosa, Brazil., Stringheta PC; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil.
المصدر: Heliyon [Heliyon] 2023 Aug 29; Vol. 9 (9), pp. e19580. Date of Electronic Publication: 2023 Aug 29 (Print Publication: 2023).
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Elsevier Ltd Country of Publication: England NLM ID: 101672560 Publication Model: eCollection Cited Medium: Print ISSN: 2405-8440 (Print) Linking ISSN: 24058440 NLM ISO Abbreviation: Heliyon Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: London : Elsevier Ltd, [2015]-
مستخلص: This work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee. The highest content of total phenolics was detected in roasted coffee at temperatures of 135 °C/20.20 min, 210 °C/9.02 min, 210 °C/11.01 min, and 220 °C/13.47 min for both species. Robusta coffee showed greater antioxidant activity compared to Arabica coffee, except for the profiles at 230 °C/17.43 min and 275 °C/7.46 min that did not differ between samples by the DPPH and FRAP methods. For Arabica coffee, the antioxidant activity was independent of the roasting profile used. Robusta coffee presented higher values of the indexes b* (intensity of yellow vs blue), c* (chroma) and hue, being characterized as lighter and with greater chroma and hue. The highest levels of caffeoylquinic acid (5-CQA) were observed in Robusta coffee. Arabica coffee had lower trigonelline values. Caffeic acid and hydroxymethylfurfural were identified only in Robusta coffee. However, the results provided solid knowledge for the design of general properties and chemical compounds generated from binomials of roasting time and temperature that are little used in the world market.
Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(© 2023 The Authors.)
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فهرسة مساهمة: Keywords: Antioxidant activity; Coffee beans; Food science; Phenolics totals; Roasting
تواريخ الأحداث: Date Created: 20231009 Latest Revision: 20231010
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC10558851
DOI: 10.1016/j.heliyon.2023.e19580
PMID: 37809526
قاعدة البيانات: MEDLINE
الوصف
تدمد:2405-8440
DOI:10.1016/j.heliyon.2023.e19580