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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-4220
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dc.contributor.authorOpitz, Sebastian-
dc.contributor.authorSmrke, Samo-
dc.contributor.authorGoodman, Bernard-
dc.contributor.authorKeller, Marco-
dc.contributor.authorSchenker, Stefan-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-24T15:04:18Z-
dc.date.available2018-04-24T15:04:18Z-
dc.date.issued2014-
dc.identifier.issn2304-8158de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5550-
dc.description.abstractCoffee 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.de_CH
dc.language.isoende_CH
dc.publisherMDPIde_CH
dc.relation.ispartofFoodsde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectRoast parameterde_CH
dc.subjectCoffeede_CH
dc.subjectAntioxidant assaysde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleAntioxidant generation during coffee roasting : a comparison and interpretation from three complementary assaysde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.21256/zhaw-4220-
dc.identifier.doi10.3390/foods3040586de_CH
zhaw.funding.euNode_CH
zhaw.issue4de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end604de_CH
zhaw.pages.start586de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume3de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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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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