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Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study.
Food Chem. 2021 May 01; 343:128514.FC

Abstract

The aim of this study was to investigate the effect of the coffee roasting process on both toxic and some beneficial antioxidant compounds, applying a systematic and broad approach. Arabica and Robusta green coffee beans were roasted in a lab-scale roaster for different times in order to achieve five roasting degrees (from light to dark) and to assess the evolution of acrylamide (AA), trigonelline, nicotinic acid and caffeoylquinic acids contents (determined by HPLC) as well as antioxidant activity (evaluated by Folin-Ciocalteu, FRAP, DPPH, ABTS assays). The results confirmed that the AA levels and antioxidant activity reached a maximum in the first coffee roasting degrees and then decreased prolonging the heating process, both in Arabica and Robusta samples. Nevertheless, the thermal reduction observed was greater for AA compared to antioxidant activity, which was only slightly reduced due to the balance between the degradation and the neoformation of antioxidant compounds.

Authors+Show Affiliations

Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC, Italy. Electronic address: maria.schouten2@unibo.it.Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47023 Cesena, FC, Italy.School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, MC, Italy; International Hub for Coffee Research and Innovation, Via Emilio Betti 1, 62020 Belforte del Chienti, MC, Italy.School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, MC, Italy.School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, MC, Italy.School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, MC, Italy.Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47023 Cesena, FC, Italy.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33187741

Citation

Schouten, Maria Alessia, et al. "Acrylamide Formation and Antioxidant Activity in Coffee During Roasting - a Systematic Study." Food Chemistry, vol. 343, 2021, p. 128514.
Schouten MA, Tappi S, Angeloni S, et al. Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study. Food Chem. 2021;343:128514.
Schouten, M. A., Tappi, S., Angeloni, S., Cortese, M., Caprioli, G., Vittori, S., & Romani, S. (2021). Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study. Food Chemistry, 343, 128514. https://doi.org/10.1016/j.foodchem.2020.128514
Schouten MA, et al. Acrylamide Formation and Antioxidant Activity in Coffee During Roasting - a Systematic Study. Food Chem. 2021 May 1;343:128514. PubMed PMID: 33187741.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study. AU - Schouten,Maria Alessia, AU - Tappi,Silvia, AU - Angeloni,Simone, AU - Cortese,Manuela, AU - Caprioli,Giovanni, AU - Vittori,Sauro, AU - Romani,Santina, Y1 - 2020/11/01/ PY - 2020/06/19/received PY - 2020/10/26/revised PY - 2020/10/27/accepted PY - 2020/11/15/pubmed PY - 2021/2/24/medline PY - 2020/11/14/entrez KW - 3,5-O-diCaffeoylquinic acid (PubChem CID: 6474310) KW - 3-O-Caffeoylquinic acid (PubChem CID: 1794427) KW - 5-O-Caffeoylquinic acid (PubChem CID: 5280633) KW - Acrylamide KW - Acrylamide (PubChem CID: 6579) KW - Antioxidant activity KW - Asparagine (PubChem CID: 6267) KW - Caffeine (PubChem CID: 2519) KW - Chlorogenic acids KW - Coffee KW - Fructose (PubChem CID: 2723872) KW - Glucose (PubChem CID: 5793) KW - Nicotinic acid KW - Nicotinic acid (PubChem CID: 938) KW - Sucrose (PubChem CID:5988) KW - Trigonelline KW - Trigonelline (PubChem CID: 5570) SP - 128514 EP - 128514 JF - Food chemistry JO - Food Chem VL - 343 N2 - The aim of this study was to investigate the effect of the coffee roasting process on both toxic and some beneficial antioxidant compounds, applying a systematic and broad approach. Arabica and Robusta green coffee beans were roasted in a lab-scale roaster for different times in order to achieve five roasting degrees (from light to dark) and to assess the evolution of acrylamide (AA), trigonelline, nicotinic acid and caffeoylquinic acids contents (determined by HPLC) as well as antioxidant activity (evaluated by Folin-Ciocalteu, FRAP, DPPH, ABTS assays). The results confirmed that the AA levels and antioxidant activity reached a maximum in the first coffee roasting degrees and then decreased prolonging the heating process, both in Arabica and Robusta samples. Nevertheless, the thermal reduction observed was greater for AA compared to antioxidant activity, which was only slightly reduced due to the balance between the degradation and the neoformation of antioxidant compounds. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33187741/Acrylamide_formation_and_antioxidant_activity_in_coffee_during_roasting___A_systematic_study_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)32376-1 DB - PRIME DP - Unbound Medicine ER -