CORE
🇺🇦
make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
research
Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography
Authors
Apak
Castillo
+29 more
Celik
Cämmerer
De Smet
Echavarría
Fraga
Goodman
Huang
Jaiswal
Kusznierewicz
Lopez-Alarcon
Ludwig
Moon
Moreira
Nkhili
Opitz
Ou
Pascual
Perrone
Perrone
Prior
Re
Scalbert
Singleton
Smrke
Vicente
Vignoli
Voilley
Werf
Yu
Publication date
1 January 2017
Publisher
Wiley
Doi
Cite
View
on
PubMed
Abstract
INTRODUCTION: Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids that are already present in green coffee beans, melanoidins show antioxidant capacity as well. OBJECTIVE: To employ post‐column derivatisation by coupling high performance size exclusion chromatography (HPSEC) to an antioxidant assay to investigate the effect of roasting on the properties of antioxidant active compounds in coffee brews. METHODOLOGY: We have investigated the antioxidant capacity of Coffea arabica (Arabica) and C. canephora (Robusta) beans that were roasted over the full spectrum of roast conditions (four roasting speeds to three roast degrees) by comparing the results from HPSEC coupled on‐line to the ABTS assay with those from two batch assays, Folin Ciocalteu (FC) and oxygen radical absorbance capacity (ORAC) assay. RESULTS: The antioxidant capacity showed a general decrease towards slower and darker roasted coffee for all three assays, indicative of heat degradation of active compounds. Hence, low molecular weight (LMW) compounds such as chlorogenic acids (CGAs) decreased progressively already from relatively mild roasting conditions. In contrast, high molecular weight (HMW) compounds (e.g. melanoidins) increased from light to dark roast degrees with lowering magnitude towards slower roasting profiles. CONCLUSION: By coupling HPSEC on‐line to the ABTS assay we were able to separately quantify the contribution of HMW and LMW compounds to the total antioxidant capacity, increasing our understanding of the roast process. © 2016 The Authors. Phytochemical Analysis Published by John Wiley & Sons Ltd
Similar works
Full text
Open in the Core reader
Download PDF
Available Versions
ZHAW digitalcollection
See this paper in CORE
Go to the repository landing page
Download from data provider
oai:digitalcollection.zhaw.ch:...
Last time updated on 02/05/2018
ZHAW Zürcher Hochschule für Angewandte Wissenschaften
See this paper in CORE
Go to the repository landing page
Download from data provider
oai:digitalcollection.zhaw.ch:...
Last time updated on 02/05/2018
Crossref
See this paper in CORE
Go to the repository landing page
Download from data provider
info:doi/10.1002%2Fpca.2661
Last time updated on 11/12/2019