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Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee.
Food Chem. 2019 Jun 15; 283:579-587.FC

Abstract

The objective of this study was to develop both a possible process and a spray-dried coffee product with a balanced content of bioactive compounds. Spray-dried coffees were prepared by mixing different ratios of medium-roasted Coffea canephora (R) with green Coffea arabica (A) beans. Overall, quality characteristics of spray-dried coffees were not different. The dominant signals of 1D 1H NMR were identified as trigonelline, caffeine and chlorogenic and organic acids. Principal component analysis explained 81.8% of the total variance. Roasted Robusta spray-dried coffee was clearly distinguished from blended coffees. Forty-two volatile compounds were identified. An increase in green Arabica mixed with roasted Robusta in the blends resulted in an increase in 5-caffeoylquinic acid but a decrease in caffeine contents. Spray-dried coffee prepared from a A35:R65 showed greater total phenolic content and antioxidant activity due to a balance in bioactive compounds. In addition, its coffee brew obtained the highest overall liking score.

Authors+Show Affiliations

Food Science and Technology Programme, School of Agro-Industry, Mae Fah Lung University, 333 Moo 1, Thasud, Muang, Chiang Rai 57100, Thailand. Electronic address: prinya@mfu.ac.th.Food Science and Technology Programme, School of Agro-Industry, Mae Fah Lung University, 333 Moo 1, Thasud, Muang, Chiang Rai 57100, Thailand.Food Science and Technology Programme, School of Agro-Industry, Mae Fah Lung University, 333 Moo 1, Thasud, Muang, Chiang Rai 57100, Thailand.Scientific and Technological Instruments Centre, Mae Fah Lung University, 333 Moo 1, Thasud, Muang, Chiang Rai 57100, Thailand.Faculty of Agro-Industry and Postharvest Technology Research Centre, Chiang Mai University, Chiang Mai 50100, Thailand.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30722914

Citation

Wongsa, Prinya, et al. "Quality and Bioactive Compounds of Blends of Arabica and Robusta Spray-dried Coffee." Food Chemistry, vol. 283, 2019, pp. 579-587.
Wongsa P, Khampa N, Horadee S, et al. Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee. Food Chem. 2019;283:579-587.
Wongsa, P., Khampa, N., Horadee, S., Chaiwarith, J., & Rattanapanone, N. (2019). Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee. Food Chemistry, 283, 579-587. https://doi.org/10.1016/j.foodchem.2019.01.088
Wongsa P, et al. Quality and Bioactive Compounds of Blends of Arabica and Robusta Spray-dried Coffee. Food Chem. 2019 Jun 15;283:579-587. PubMed PMID: 30722914.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee. AU - Wongsa,Prinya, AU - Khampa,Nuttida, AU - Horadee,Sineenat, AU - Chaiwarith,Jeeranun, AU - Rattanapanone,Nithiya, Y1 - 2019/01/19/ PY - 2018/05/02/received PY - 2019/01/04/revised PY - 2019/01/06/accepted PY - 2019/2/7/entrez PY - 2019/2/7/pubmed PY - 2019/3/13/medline KW - Bioactive compounds KW - Coffee KW - GC–MS KW - Multivariate analysis KW - NMR SP - 579 EP - 587 JF - Food chemistry JO - Food Chem VL - 283 N2 - The objective of this study was to develop both a possible process and a spray-dried coffee product with a balanced content of bioactive compounds. Spray-dried coffees were prepared by mixing different ratios of medium-roasted Coffea canephora (R) with green Coffea arabica (A) beans. Overall, quality characteristics of spray-dried coffees were not different. The dominant signals of 1D 1H NMR were identified as trigonelline, caffeine and chlorogenic and organic acids. Principal component analysis explained 81.8% of the total variance. Roasted Robusta spray-dried coffee was clearly distinguished from blended coffees. Forty-two volatile compounds were identified. An increase in green Arabica mixed with roasted Robusta in the blends resulted in an increase in 5-caffeoylquinic acid but a decrease in caffeine contents. Spray-dried coffee prepared from a A35:R65 showed greater total phenolic content and antioxidant activity due to a balance in bioactive compounds. In addition, its coffee brew obtained the highest overall liking score. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30722914/Quality_and_bioactive_compounds_of_blends_of_Arabica_and_Robusta_spray_dried_coffee_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)30156-6 DB - PRIME DP - Unbound Medicine ER -