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https://doi.org/10.21256/zhaw-4220| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays |
| Authors: | Opitz, Sebastian Smrke, Samo Goodman, Bernard Keller, Marco Schenker, Stefan Yeretzian, Chahan |
| DOI: | 10.21256/zhaw-4220 10.3390/foods3040586 |
| Published in: | Foods |
| Volume(Issue): | 3 |
| Issue: | 4 |
| Page(s): | 586 |
| Pages to: | 604 |
| Issue Date: | 2014 |
| Publisher / Ed. Institution: | MDPI |
| ISSN: | 2304-8158 |
| Language: | English |
| Subjects: | Roast parameter; Coffee; Antioxidant assays |
| Subject (DDC): | 663: Beverage technology |
| Abstract: | Coffee is a major source of dietary antioxidants; some are present in the green bean, whereas others are generated during roasting. However, there is no single accepted analytical method for their routine determination. This paper describes the adaption of three complementary assays (Folin-Ciocalteu (FC), ABTS and ORAC) for the routine assessment of antioxidant capacity of beverages, their validation, and use for determining the antioxidant capacities of extracts from coffee beans at different stages in the roasting process. All assays showed a progressive increase in antioxidant capacity during roasting to a light roast state, consistent with the production of melanoidins having a higher antioxidant effect than the degradation of CGAs. However, the three assays gave different numbers for the total antioxidant capacity of green beans relative to gallic acid (GA), although the range of values was much smaller when chlorogenic acid (CGA) was used as reference. Therefore, although all three assays indicated that there was an increase in antioxidant activity during coffee roasting, and the large differences in responses to GA and CGA illustrate their different sensitivities to different types of antioxidant molecule. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5550 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Chemistry and Biotechnology (ICBT) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| 2014_Opitz_Antioxidant Generation_Foods.pdf | 956.61 kB | Adobe PDF |  View/Open |
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Opitz, S., Smrke, S., Goodman, B., Keller, M., Schenker, S., & Yeretzian, C. (2014). Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays. Foods, 3(4), 586–604. https://doi.org/10.21256/zhaw-4220
Opitz, S. et al. (2014) ‘Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays’, Foods, 3(4), pp. 586–604. Available at: https://doi.org/10.21256/zhaw-4220.
S. Opitz, S. Smrke, B. Goodman, M. Keller, S. Schenker, and C. Yeretzian, “Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays,” Foods, vol. 3, no. 4, pp. 586–604, 2014, doi: 10.21256/zhaw-4220.
OPITZ, Sebastian, Samo SMRKE, Bernard GOODMAN, Marco KELLER, Stefan SCHENKER und Chahan YERETZIAN, 2014. Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays. Foods. 2014. Bd. 3, Nr. 4, S. 586–604. DOI 10.21256/zhaw-4220
Opitz, Sebastian, Samo Smrke, Bernard Goodman, Marco Keller, Stefan Schenker, and Chahan Yeretzian. 2014. “Antioxidant Generation during Coffee Roasting : A Comparison and Interpretation from Three Complementary Assays.” Foods 3 (4): 586–604. https://doi.org/10.21256/zhaw-4220.
Opitz, Sebastian, et al. “Antioxidant Generation during Coffee Roasting : A Comparison and Interpretation from Three Complementary Assays.” Foods, vol. 3, no. 4, 2014, pp. 586–604, https://doi.org/10.21256/zhaw-4220.
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