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Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica.
PLoS One. 2020; 15(8):e0237265.Plos

Abstract

Roasting is the most common method of processing coffee. During roasting, aromatic compounds are generated due to various reactions, which are important for developing color, flavor and aroma. Acrylamide is an undesirable carcinogenic substance that is metabolically activated and formed during the coffee roasting process. Coffea arabica was first found in Ethiopia, and Ethiopia can produce a large volume of coffee. The major coffee-producing areas in Ethiopia are Hararghe, Sidama, Gimbi/Nekemte, Yergachefe and Limu. The primary purpose of this study was to quantify the acrylamide contents of brewed and roasted coffee collected from street coffee sellers and industrial processors found in Addis Ababa, Ethiopia, and optimize the roasting conditions for Sidama coffee. The acrylamide contents were determined by HPLC using a DAD at 210 nm, the antioxidant property were examined using a UV-spectrophotometer, and moisture and nutrient composition of coffee was determined using the method described by the AOAC (Association of Official Analytical Chemists). The roasting temperature and time were optimized based on the acrylamide content, nutritional composition and antioxidant property of the coffee using central composite design. The roasting temperature and time significantly affected (p<0.05) the acrylamide level, nutritional composition and antioxidant property of the coffee. The acrylamide contents of street and industrial processed powdered coffee were 346 ±19 to 701±38μg/kg and 442±14 to 906±7μg/kg, respectively. Brewed coffee from street vendors and industrial processing had acrylamide contents of 25±2 to 49±1μg/L and 63±2 to 89±4μg/L, respectively. The EC50 values for scavenging radicals for the optimized coffee ranged from 171±0 to 111±4 μg/L. The optimal roasting temperature and time were 190°C and 6 minutes, at this temperature and time the acrylamide content decreased, and the antioxidant and nutritional compositions of the coffee improved.

Authors+Show Affiliations

Department of Food Science and Applied Nutrition, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia.Department of Food Science and Applied Nutrition, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

32841240

Citation

Endeshaw, Huluager, and Abera Belay. "Optimization of the Roasting Conditions to Lower Acrylamide Content and Improve the Nutrient Composition and Antioxidant Properties of Coffea Arabica." PloS One, vol. 15, no. 8, 2020, pp. e0237265.
Endeshaw H, Belay A. Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica. PLoS One. 2020;15(8):e0237265.
Endeshaw, H., & Belay, A. (2020). Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica. PloS One, 15(8), e0237265. https://doi.org/10.1371/journal.pone.0237265
Endeshaw H, Belay A. Optimization of the Roasting Conditions to Lower Acrylamide Content and Improve the Nutrient Composition and Antioxidant Properties of Coffea Arabica. PLoS One. 2020;15(8):e0237265. PubMed PMID: 32841240.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica. AU - Endeshaw,Huluager, AU - Belay,Abera, Y1 - 2020/08/25/ PY - 2020/04/23/received PY - 2020/07/22/accepted PY - 2020/8/26/entrez PY - 2020/8/26/pubmed PY - 2020/10/9/medline SP - e0237265 EP - e0237265 JF - PloS one JO - PLoS One VL - 15 IS - 8 N2 - Roasting is the most common method of processing coffee. During roasting, aromatic compounds are generated due to various reactions, which are important for developing color, flavor and aroma. Acrylamide is an undesirable carcinogenic substance that is metabolically activated and formed during the coffee roasting process. Coffea arabica was first found in Ethiopia, and Ethiopia can produce a large volume of coffee. The major coffee-producing areas in Ethiopia are Hararghe, Sidama, Gimbi/Nekemte, Yergachefe and Limu. The primary purpose of this study was to quantify the acrylamide contents of brewed and roasted coffee collected from street coffee sellers and industrial processors found in Addis Ababa, Ethiopia, and optimize the roasting conditions for Sidama coffee. The acrylamide contents were determined by HPLC using a DAD at 210 nm, the antioxidant property were examined using a UV-spectrophotometer, and moisture and nutrient composition of coffee was determined using the method described by the AOAC (Association of Official Analytical Chemists). The roasting temperature and time were optimized based on the acrylamide content, nutritional composition and antioxidant property of the coffee using central composite design. The roasting temperature and time significantly affected (p<0.05) the acrylamide level, nutritional composition and antioxidant property of the coffee. The acrylamide contents of street and industrial processed powdered coffee were 346 ±19 to 701±38μg/kg and 442±14 to 906±7μg/kg, respectively. Brewed coffee from street vendors and industrial processing had acrylamide contents of 25±2 to 49±1μg/L and 63±2 to 89±4μg/L, respectively. The EC50 values for scavenging radicals for the optimized coffee ranged from 171±0 to 111±4 μg/L. The optimal roasting temperature and time were 190°C and 6 minutes, at this temperature and time the acrylamide content decreased, and the antioxidant and nutritional compositions of the coffee improved. SN - 1932-6203 UR - https://www.unboundmedicine.com/medline/citation/32841240/Optimization_of_the_roasting_conditions_to_lower_acrylamide_content_and_improve_the_nutrient_composition_and_antioxidant_properties_of_Coffea_arabica_ L2 - https://dx.plos.org/10.1371/journal.pone.0237265 DB - PRIME DP - Unbound Medicine ER -