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Pregled bibliografske jedinice broj: 517912

Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting

Hečimović, Ivana; Belščak-Cvitanović, Ana; Horžić, Dunja; Komes, Draženka
Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting // Food chemistry, 129 (2011), 3; 991-1000 doi:10.1016/j.foodchem.2011.05.059 (međunarodna recenzija, članak, znanstveni)

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Naslov
Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting

Autori
Hečimović, Ivana ; Belščak-Cvitanović, Ana ; Horžić, Dunja ; Komes, Draženka

Izvornik
Food chemistry (0308-8146) 129 (2011), 3; 991-1000

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Coffea arabica; antioxidant capacity; caffeine; chlorogenic acid; polyphenols; Coffea canephora

Sažetak
The bioactive composition of coffee, as one of the most popular beverages in the world, has attracted interest as a potential source of beneficial bioactive compounds, especially polyphenols and caffeine. Since the content of these compounds is affected by the processing conditions, the objective of this study was to determine the content of polyphenolic compounds and caffeine in four different coffee varieties: Minas and Cioccolatato (Coffea arabica), and Cherry and Vietnam (Coffea canephora syn. Coffea robusta), roasted by three varying degrees (light, medium and dark). The content of the polyphenolic compounds and the antioxidant capacity of coffees were determined using UV/Vis spectrophotometric methods, while the content of chlorogenic acid derivatives was determined using HPLC analysis. The caffeine content was determined by means of two spectrophotometric methods, as well as HPLC analysis. Additionally, raw caffeine was also obtained by an isolation procedure with chloroform. Cherry coffee, a variety of C. canephora exhibited the highest overall content of total phenols (42.37 mg GAE/g), followed by Minas coffee, while Cioccolatato contained the lowest TPC (33.12 mg GAE/g). Cherry coffee also exhibited the highest content of individual classes of polyphenols (flavan-3-ols, procyanidins and tannins), while the highest content of chlorogenic acid (CQA) derivatives was determined in Minas and Cioccolatato coffees (C. arabica). The highest content of total and individual polyphenolic compounds was determined in coffees roasted in both light and medium roasting conditions, which was also observed for the content of CQA derivatives and antioxidant capacity of roasted coffees. The highest caffeine content in the coffee samples was determined by employing the HPLC analysis (0.06–2.55%). Light roasted Cherry coffee contained the highest overall content of caffeine among all coffees, which exhibited a decrease with intensified roasting.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
058-0000000-3470 - Stabilnost alkaloida i polifenola u proizvodima biljnog podrijetla (Komes, Draženka, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Ana Belščak-Cvitanović (autor)

Avatar Url Draženka Komes (autor)

Avatar Url Dunja Horžić (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com pdn.sciencedirect.com dx.doi.org

Citiraj ovu publikaciju:

Hečimović, Ivana; Belščak-Cvitanović, Ana; Horžić, Dunja; Komes, Draženka
Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting // Food chemistry, 129 (2011), 3; 991-1000 doi:10.1016/j.foodchem.2011.05.059 (međunarodna recenzija, članak, znanstveni)
Hečimović, I., Belščak-Cvitanović, A., Horžić, D. & Komes, D. (2011) Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food chemistry, 129 (3), 991-1000 doi:10.1016/j.foodchem.2011.05.059.
@article{article, author = {He\v{c}imovi\'{c}, Ivana and Bel\v{s}\v{c}ak-Cvitanovi\'{c}, Ana and Hor\v{z}i\'{c}, Dunja and Komes, Dra\v{z}enka}, year = {2011}, pages = {991-1000}, DOI = {10.1016/j.foodchem.2011.05.059}, keywords = {Coffea arabica, antioxidant capacity, caffeine, chlorogenic acid, polyphenols, Coffea canephora}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2011.05.059}, volume = {129}, number = {3}, issn = {0308-8146}, title = {Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting}, keyword = {Coffea arabica, antioxidant capacity, caffeine, chlorogenic acid, polyphenols, Coffea canephora} }
@article{article, author = {He\v{c}imovi\'{c}, Ivana and Bel\v{s}\v{c}ak-Cvitanovi\'{c}, Ana and Hor\v{z}i\'{c}, Dunja and Komes, Dra\v{z}enka}, year = {2011}, pages = {991-1000}, DOI = {10.1016/j.foodchem.2011.05.059}, keywords = {Coffea arabica, antioxidant capacity, caffeine, chlorogenic acid, polyphenols, Coffea canephora}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2011.05.059}, volume = {129}, number = {3}, issn = {0308-8146}, title = {Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting}, keyword = {Coffea arabica, antioxidant capacity, caffeine, chlorogenic acid, polyphenols, Coffea canephora} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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