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Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting.
Food Chem. 2011 Dec 01; 129(3):991-1000.FC

Abstract

The bioactive composition of coffee, as one of the most popular beverages in the world, has attracted interest as a potential source of beneficial bioactive compounds, especially polyphenols and caffeine. Since the content of these compounds is affected by the processing conditions, the objective of this study was to determine the content of polyphenolic compounds and caffeine in four different coffee varieties: Minas and Cioccolatato (Coffea arabica), and Cherry and Vietnam (Coffea canephora syn. Coffea robusta), roasted by three varying degrees (light, medium and dark). The content of the polyphenolic compounds and the antioxidant capacity of coffees were determined using UV/Vis spectrophotometric methods, while the content of chlorogenic acid derivatives was determined using HPLC analysis. The caffeine content was determined by means of two spectrophotometric methods, as well as HPLC analysis. Additionally, raw caffeine was also obtained by an isolation procedure with chloroform. Cherry coffee, a variety of C. canephora exhibited the highest overall content of total phenols (42.37mg GAE/g), followed by Minas coffee, while Cioccolatato contained the lowest TPC (33.12mg GAE/g). Cherry coffee also exhibited the highest content of individual classes of polyphenols (flavan-3-ols, procyanidins and tannins), while the highest content of chlorogenic acid (CQA) derivatives was determined in Minas and Cioccolatato coffees (C. arabica). The highest content of total and individual polyphenolic compounds was determined in coffees roasted in both light and medium roasting conditions, which was also observed for the content of CQA derivatives and antioxidant capacity of roasted coffees. The highest caffeine content in the coffee samples was determined by employing the HPLC analysis (0.06-2.55%). Light roasted Cherry coffee contained the highest overall content of caffeine among all coffees, which exhibited a decrease with intensified roasting.

Authors+Show Affiliations

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: dkomes@pbf.hr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25212328

Citation

Hečimović, Ivana, et al. "Comparative Study of Polyphenols and Caffeine in Different Coffee Varieties Affected By the Degree of Roasting." Food Chemistry, vol. 129, no. 3, 2011, pp. 991-1000.
Hečimović I, Belščak-Cvitanović A, Horžić D, et al. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chem. 2011;129(3):991-1000.
Hečimović, I., Belščak-Cvitanović, A., Horžić, D., & Komes, D. (2011). Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chemistry, 129(3), 991-1000. https://doi.org/10.1016/j.foodchem.2011.05.059
Hečimović I, et al. Comparative Study of Polyphenols and Caffeine in Different Coffee Varieties Affected By the Degree of Roasting. Food Chem. 2011 Dec 1;129(3):991-1000. PubMed PMID: 25212328.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. AU - Hečimović,Ivana, AU - Belščak-Cvitanović,Ana, AU - Horžić,Dunja, AU - Komes,Draženka, Y1 - 2011/05/15/ PY - 2011/01/12/received PY - 2011/03/28/revised PY - 2011/05/11/accepted PY - 2014/9/13/entrez PY - 2011/12/1/pubmed PY - 2011/12/1/medline KW - Antioxidant capacity KW - Caffeine KW - Chlorogenic acid KW - Coffea arabica KW - Coffea canephora KW - Polyphenols SP - 991 EP - 1000 JF - Food chemistry JO - Food Chem VL - 129 IS - 3 N2 - The bioactive composition of coffee, as one of the most popular beverages in the world, has attracted interest as a potential source of beneficial bioactive compounds, especially polyphenols and caffeine. Since the content of these compounds is affected by the processing conditions, the objective of this study was to determine the content of polyphenolic compounds and caffeine in four different coffee varieties: Minas and Cioccolatato (Coffea arabica), and Cherry and Vietnam (Coffea canephora syn. Coffea robusta), roasted by three varying degrees (light, medium and dark). The content of the polyphenolic compounds and the antioxidant capacity of coffees were determined using UV/Vis spectrophotometric methods, while the content of chlorogenic acid derivatives was determined using HPLC analysis. The caffeine content was determined by means of two spectrophotometric methods, as well as HPLC analysis. Additionally, raw caffeine was also obtained by an isolation procedure with chloroform. Cherry coffee, a variety of C. canephora exhibited the highest overall content of total phenols (42.37mg GAE/g), followed by Minas coffee, while Cioccolatato contained the lowest TPC (33.12mg GAE/g). Cherry coffee also exhibited the highest content of individual classes of polyphenols (flavan-3-ols, procyanidins and tannins), while the highest content of chlorogenic acid (CQA) derivatives was determined in Minas and Cioccolatato coffees (C. arabica). The highest content of total and individual polyphenolic compounds was determined in coffees roasted in both light and medium roasting conditions, which was also observed for the content of CQA derivatives and antioxidant capacity of roasted coffees. The highest caffeine content in the coffee samples was determined by employing the HPLC analysis (0.06-2.55%). Light roasted Cherry coffee contained the highest overall content of caffeine among all coffees, which exhibited a decrease with intensified roasting. SN - 0308-8146 UR - https://www.unboundmedicine.com/medline/citation/25212328/Comparative_study_of_polyphenols_and_caffeine_in_different_coffee_varieties_affected_by_the_degree_of_roasting_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(11)00762-X DB - PRIME DP - Unbound Medicine ER -
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