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Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
J Diet Suppl. 2011 Sep; 8(3):293-310.JD

Abstract

In order to investigate the role of roasting conditions in antioxidant formation, methanol and hot water extracts from Robusta coffee beans roasted for various lengths of time and at various temperatures were analyzed for total phenolic acid, chlorogenic acid, and caffeine content, as well as for their antioxidant activities using 1,1-diphenyl-2-picryhydrazyl (DPPH), thiobarbituric acid (TBA), and malonaldehyde/gas chromatography (MA/GC) assays. The amount of total phenolics in methanol extracts decreased linearly over the roasting temperature from 63.51 ± 0.77 mg chlorogenic acid equivalent (CAE)/g coffee beans (roasted at 200°C) to 42.56 ± 0.33 mg CAE/g coffee beans (roasted at 240°C). The total chlorogenic acid content decreased when the roasting time was increased from 78.33 ± 1.41 mg/g (green coffee beans) to 4.31 ± 0.23 mg/g (roasted for 16 min at 250°C). All methanol extracts from roasted coffee beans possessed over 90% antioxidant activities in the DPPH assay. The antioxidant activity of methanol extracts ranged from 41.38 ± 1.77% (roasted at 250°C for 10 min) to 98.20 ± 1.49% (roasted at 230°C for 16 min) as tested by the TBA assay. The antioxidant activity of methanol extracts of green coffee beans and roasted coffee beans ranged from 93.01% (green coffee beans) to 98.62 ± 1.32% (roasted at 250°C for 14 min) in the MA/GC assays. All hot water extracts exhibited moderate pro-oxidant activities in TBA and MA/GC assays. The results indicated that roasting conditions of coffee beans play an important role in the formation of antioxidants in brewed coffee, which can be dietary supplements having beneficial effect to human health.

Authors+Show Affiliations

School of Biological Sciences, University Sains Malaysia, Pulau Pinang, Malaysia.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

22432728

Citation

Sulaiman, Shaida Fariza, et al. "Investigation of Optimum Roasting Conditions to Obtain Possible Health Benefit Supplement, Antioxidants From Coffee Beans." Journal of Dietary Supplements, vol. 8, no. 3, 2011, pp. 293-310.
Sulaiman SF, Moon JK, Shibamoto T. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans. J Diet Suppl. 2011;8(3):293-310.
Sulaiman, S. F., Moon, J. K., & Shibamoto, T. (2011). Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans. Journal of Dietary Supplements, 8(3), 293-310. https://doi.org/10.3109/19390211.2011.593618
Sulaiman SF, Moon JK, Shibamoto T. Investigation of Optimum Roasting Conditions to Obtain Possible Health Benefit Supplement, Antioxidants From Coffee Beans. J Diet Suppl. 2011;8(3):293-310. PubMed PMID: 22432728.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans. AU - Sulaiman,Shaida Fariza, AU - Moon,Joon-Kwan, AU - Shibamoto,Takayuki, Y1 - 2011/07/11/ PY - 2012/3/22/entrez PY - 2012/3/22/pubmed PY - 2012/7/28/medline SP - 293 EP - 310 JF - Journal of dietary supplements JO - J Diet Suppl VL - 8 IS - 3 N2 - In order to investigate the role of roasting conditions in antioxidant formation, methanol and hot water extracts from Robusta coffee beans roasted for various lengths of time and at various temperatures were analyzed for total phenolic acid, chlorogenic acid, and caffeine content, as well as for their antioxidant activities using 1,1-diphenyl-2-picryhydrazyl (DPPH), thiobarbituric acid (TBA), and malonaldehyde/gas chromatography (MA/GC) assays. The amount of total phenolics in methanol extracts decreased linearly over the roasting temperature from 63.51 ± 0.77 mg chlorogenic acid equivalent (CAE)/g coffee beans (roasted at 200°C) to 42.56 ± 0.33 mg CAE/g coffee beans (roasted at 240°C). The total chlorogenic acid content decreased when the roasting time was increased from 78.33 ± 1.41 mg/g (green coffee beans) to 4.31 ± 0.23 mg/g (roasted for 16 min at 250°C). All methanol extracts from roasted coffee beans possessed over 90% antioxidant activities in the DPPH assay. The antioxidant activity of methanol extracts ranged from 41.38 ± 1.77% (roasted at 250°C for 10 min) to 98.20 ± 1.49% (roasted at 230°C for 16 min) as tested by the TBA assay. The antioxidant activity of methanol extracts of green coffee beans and roasted coffee beans ranged from 93.01% (green coffee beans) to 98.62 ± 1.32% (roasted at 250°C for 14 min) in the MA/GC assays. All hot water extracts exhibited moderate pro-oxidant activities in TBA and MA/GC assays. The results indicated that roasting conditions of coffee beans play an important role in the formation of antioxidants in brewed coffee, which can be dietary supplements having beneficial effect to human health. SN - 1939-022X UR - https://www.unboundmedicine.com/medline/citation/22432728/Investigation_of_optimum_roasting_conditions_to_obtain_possible_health_benefit_supplement_antioxidants_from_coffee_beans_ L2 - https://www.tandfonline.com/doi/full/10.3109/19390211.2011.593618 DB - PRIME DP - Unbound Medicine ER -