Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-4220
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
Published in : Foods
Volume(Issue) : 3
Issue : 4
Pages : 586
Pages to: 604
Publisher / Ed. Institution : MDPI
Issue Date: 2014
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
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.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Publication type: Article in scientific Journal
DOI : 10.3390/foods3040586
10.21256/zhaw-4220
ISSN: 2304-8158
URI: https://digitalcollection.zhaw.ch/handle/11475/5550
Appears in Collections:Publikationen Life Sciences und Facility Management

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