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The effect of roasting on the total polyphenols and antioxidant activity of coffee.
J Environ Sci Health B. 2020; 55(5):495-500.JE

Abstract

The total polyphenolic content and the antioxidant activity have been analyzed in ground beans of green, light, medium and dark roasted coffee by UV-VIS spectrometry. Water coffee extracts showed the highest levels of polyphenols in green and light roasted coffees where the total polyphenolic content (TPC) ranged from 49.19 ± 0.70 to 74.05 ± 0.28 and from 59.79 ± 1.45 to 38.34 ± 1.26 g GAE.kg-1, respectively. In medium roast samples it ranged from 43.90 ± 3.07 to 74.05 ± 0.28g GAE.kg-1 and in dark roast from 37.44 ± 0.63 to 47.41 ± 0.69 g GAE.kg-1. The total antioxidant capacity (TAC) reached the highest values (DPPH inhibition ranging from 69.08 ± 1.33% to 78.55 ± 0.89%) in light roasted coffees. Dark roasted coffees showed both the lowest content of polyphenols as well as the total antioxidant capacity. In case of TPC, statistically significant differences (P˂0.001) have been identified between green coffee and other roasted degrees. Also, dark coffee showed statistically noticeable differences (P˂0.001) in TPC in relation to other roasted stages. Statistically important difference (P˂0.001) has been discovered between the total antioxidant capacity of dark roasted coffee and other roasting levels. The results demonstrated that roasting process affects both the oxidative activity as well as polyphenolic content.

Authors+Show Affiliations

Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, The Slovak University of Agriculture, Nitra, Slovakia.Barzzuz spol. s.r.o, Banská Bystrica, Slovakia.Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, The Slovak University of Agriculture, Nitra, Slovakia.Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, The Slovak University of Agriculture, Nitra, Slovakia.Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, The Slovak University of Agriculture, Nitra, Slovakia.Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, The Slovak University of Agriculture, Nitra, Slovakia.Faculty of Biotechnology and Food Sciences, Department of Technology and the Quality of Animal Products, The Slovak University of Agriculture, Nitra, Slovakia.Faculty of Biotechnology and Food Sciences, Department of Chemistry, The Slovak University of Agriculture, Nitra, Slovakia.Faculty of Natural Sciences, Department of Ecology and Environmental Science, Constantine Philosopher University, Nitra, Slovakia.Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, The Slovak University of Agriculture, Nitra, Slovakia.Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, The Slovak University of Agriculture, Nitra, Slovakia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32067557

Citation

Bobková, Alica, et al. "The Effect of Roasting On the Total Polyphenols and Antioxidant Activity of Coffee." Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes, vol. 55, no. 5, 2020, pp. 495-500.
Bobková A, Hudáček M, Jakabová S, et al. The effect of roasting on the total polyphenols and antioxidant activity of coffee. J Environ Sci Health B. 2020;55(5):495-500.
Bobková, A., Hudáček, M., Jakabová, S., Belej, Ľ., Capcarová, M., Čurlej, J., Bobko, M., Árvay, J., Jakab, I., Čapla, J., & Demianová, A. (2020). The effect of roasting on the total polyphenols and antioxidant activity of coffee. Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes, 55(5), 495-500. https://doi.org/10.1080/03601234.2020.1724660
Bobková A, et al. The Effect of Roasting On the Total Polyphenols and Antioxidant Activity of Coffee. J Environ Sci Health B. 2020;55(5):495-500. PubMed PMID: 32067557.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of roasting on the total polyphenols and antioxidant activity of coffee. AU - Bobková,Alica, AU - Hudáček,Marek, AU - Jakabová,Silvia, AU - Belej,Ľubomír, AU - Capcarová,Marcela, AU - Čurlej,Jozef, AU - Bobko,Marek, AU - Árvay,Július, AU - Jakab,Imrich, AU - Čapla,Jozef, AU - Demianová,Alžbeta, Y1 - 2020/02/18/ PY - 2020/2/19/pubmed PY - 2020/7/25/medline PY - 2020/2/19/entrez KW - DPPH assay KW - Green coffee KW - antioxidant capacity KW - phenolic content KW - roast stages SP - 495 EP - 500 JF - Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes JO - J Environ Sci Health B VL - 55 IS - 5 N2 - The total polyphenolic content and the antioxidant activity have been analyzed in ground beans of green, light, medium and dark roasted coffee by UV-VIS spectrometry. Water coffee extracts showed the highest levels of polyphenols in green and light roasted coffees where the total polyphenolic content (TPC) ranged from 49.19 ± 0.70 to 74.05 ± 0.28 and from 59.79 ± 1.45 to 38.34 ± 1.26 g GAE.kg-1, respectively. In medium roast samples it ranged from 43.90 ± 3.07 to 74.05 ± 0.28g GAE.kg-1 and in dark roast from 37.44 ± 0.63 to 47.41 ± 0.69 g GAE.kg-1. The total antioxidant capacity (TAC) reached the highest values (DPPH inhibition ranging from 69.08 ± 1.33% to 78.55 ± 0.89%) in light roasted coffees. Dark roasted coffees showed both the lowest content of polyphenols as well as the total antioxidant capacity. In case of TPC, statistically significant differences (P˂0.001) have been identified between green coffee and other roasted degrees. Also, dark coffee showed statistically noticeable differences (P˂0.001) in TPC in relation to other roasted stages. Statistically important difference (P˂0.001) has been discovered between the total antioxidant capacity of dark roasted coffee and other roasting levels. The results demonstrated that roasting process affects both the oxidative activity as well as polyphenolic content. SN - 1532-4109 UR - https://www.unboundmedicine.com/medline/citation/32067557/The_effect_of_roasting_on_the_total_polyphenols_and_antioxidant_activity_of_coffee_ L2 - https://www.tandfonline.com/doi/full/10.1080/03601234.2020.1724660 DB - PRIME DP - Unbound Medicine ER -