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Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting
Rocz Panstw Zakl Hig. 2017; 68(4):347-353.RP

Abstract

Background

The roasting stage constitutes a key component in the manufacturing process of natural coffee because temperature elicits changes in bioactive compounds such as polyphenols and that Maillard-reaction compounds appear, thus affecting the product’s sensory and antioxidant properties. Actual contents of these compounds may depend on which region the coffee is cultivated as well as the extent to which the beans are roasted

Objectives

To determine polyphenols content and antioxidant activity in the ‘Arabica’ coffee type coming from various world regions of its cultivation and which have undergone industrial roasting. Also to establish which coffee, taking into account the degree of roasting (ie. light, medium and strong), is nutritionally the most beneficial

Materials and Methods

The study material was natural coffee beans (100% Arabica) roasted to various degrees, as aforementioned, that had been cultivated in Brazil, Ethiopia, Columbia and India. Polyphenols were measured in the coffee beans by spectrophotometric means based on the Folin-Ciocalteu reaction, whereas antioxidant activity was measured colourimetrically using ABTS+ cat-ionic radicals

Results

Polyphenol content and antioxidant activity were found to depend both on the coffee’s origin and degree of roasting. Longer roasting times resulted in greater polyphenol degradation. The highest polyphenol concentrations were found in lightly roasted coffee, ranging 39.27 to 43.0 mg/g, whereas levels in medium and strongly roasted coffee respectively ranged 34.06 to 38.43 mg/g and 29.21 to 36.89 mg/g. Antioxidant activity however significantly rose with the degree of roasting, where strongly roasted coffee had higher such activity than lightly roasted coffee. This can be explained by the formation of Maillard-reaction compounds during roasting, leading then to the formation of antioxidant melanoidin compounds which, to a large extent, compensate for the decrease in polyphenols during roasting

Conclusions

Polyphenols levels and antioxidant activities in the studied Arabica coffee beans that had undergone roasting depended on the cultivation region of the world. Longer roasting caused a significant decline in polyphenols compound levels (from 7.3% to 32.1%) in the coffee beans. Antioxidant activities of coffee increased with roasting, despite reduced levels of natural antioxidants. From a nutritional standpoint, the most favoured coffees are those lightly or medium roasted

Authors+Show Affiliations

Warsaw University of Life Sciences - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Warsaw, PolandWarsaw University of Life Sciences - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Warsaw, PolandWarsaw University of Life Sciences - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Warsaw, PolandWarsaw University of Life Sciences - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Warsaw, PolandWarsaw University of Life Sciences - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Warsaw, PolandWarsaw University of Life Sciences - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Warsaw, Poland

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29265388

Citation

Dybkowska, Ewa, et al. "Assessing Polyphenols Content and Antioxidant Activity in Coffee Beans According to Origin and the Degree of Roasting." Roczniki Panstwowego Zakladu Higieny, vol. 68, no. 4, 2017, pp. 347-353.
Dybkowska E, Sadowska A, Rakowska R, et al. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting. Rocz Panstw Zakl Hig. 2017;68(4):347-353.
Dybkowska, E., Sadowska, A., Rakowska, R., Dębowska, M., Świderski, F., & Świąder, K. (2017). Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting. Roczniki Panstwowego Zakladu Higieny, 68(4), 347-353.
Dybkowska E, et al. Assessing Polyphenols Content and Antioxidant Activity in Coffee Beans According to Origin and the Degree of Roasting. Rocz Panstw Zakl Hig. 2017;68(4):347-353. PubMed PMID: 29265388.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting AU - Dybkowska,Ewa, AU - Sadowska,Anna, AU - Rakowska,Rita, AU - Dębowska,Maria, AU - Świderski,Franciszek, AU - Świąder,Katarzyna, PY - 2017/12/22/entrez PY - 2017/12/22/pubmed PY - 2018/3/9/medline KW - coffee KW - polyphenols KW - antioxidant activity KW - Arabica KW - roasting SP - 347 EP - 353 JF - Roczniki Panstwowego Zakladu Higieny JO - Rocz Panstw Zakl Hig VL - 68 IS - 4 N2 - Background: The roasting stage constitutes a key component in the manufacturing process of natural coffee because temperature elicits changes in bioactive compounds such as polyphenols and that Maillard-reaction compounds appear, thus affecting the product’s sensory and antioxidant properties. Actual contents of these compounds may depend on which region the coffee is cultivated as well as the extent to which the beans are roasted Objectives: To determine polyphenols content and antioxidant activity in the ‘Arabica’ coffee type coming from various world regions of its cultivation and which have undergone industrial roasting. Also to establish which coffee, taking into account the degree of roasting (ie. light, medium and strong), is nutritionally the most beneficial Materials and Methods: The study material was natural coffee beans (100% Arabica) roasted to various degrees, as aforementioned, that had been cultivated in Brazil, Ethiopia, Columbia and India. Polyphenols were measured in the coffee beans by spectrophotometric means based on the Folin-Ciocalteu reaction, whereas antioxidant activity was measured colourimetrically using ABTS+ cat-ionic radicals Results: Polyphenol content and antioxidant activity were found to depend both on the coffee’s origin and degree of roasting. Longer roasting times resulted in greater polyphenol degradation. The highest polyphenol concentrations were found in lightly roasted coffee, ranging 39.27 to 43.0 mg/g, whereas levels in medium and strongly roasted coffee respectively ranged 34.06 to 38.43 mg/g and 29.21 to 36.89 mg/g. Antioxidant activity however significantly rose with the degree of roasting, where strongly roasted coffee had higher such activity than lightly roasted coffee. This can be explained by the formation of Maillard-reaction compounds during roasting, leading then to the formation of antioxidant melanoidin compounds which, to a large extent, compensate for the decrease in polyphenols during roasting Conclusions: Polyphenols levels and antioxidant activities in the studied Arabica coffee beans that had undergone roasting depended on the cultivation region of the world. Longer roasting caused a significant decline in polyphenols compound levels (from 7.3% to 32.1%) in the coffee beans. Antioxidant activities of coffee increased with roasting, despite reduced levels of natural antioxidants. From a nutritional standpoint, the most favoured coffees are those lightly or medium roasted SN - 0035-7715 UR - https://www.unboundmedicine.com/medline/citation/29265388/Assessing_polyphenols_content_and_antioxidant_activity_in_coffee_beans_according_to_origin_and_the_degree_of_roasting L2 - http://wydawnictwa.pzh.gov.pl/roczniki_pzh/download-article?id=1201 DB - PRIME DP - Unbound Medicine ER -