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Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples
This work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee. The highest content of total phenolics was detected in roasted coffee at temperatures of 135 °C/20.20 min, 210 °C/9.02 min, 210 °C/11.01 min, and 220 °C/13.47 min for both species. Robu...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10558851/ https://www.ncbi.nlm.nih.gov/pubmed/37809526 http://dx.doi.org/10.1016/j.heliyon.2023.e19580 |
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author | Freitas, Valdeir Viana Rodrigues Borges, Larissa Lorrane Dias Castro, Gabriel Abranches Henrique dos Santos, Marcelo Teixeira Ribeiro Vidigal, Márcia Cristina Fernandes, Sergio Antonio Stringheta, Paulo Cesar |
author_facet | Freitas, Valdeir Viana Rodrigues Borges, Larissa Lorrane Dias Castro, Gabriel Abranches Henrique dos Santos, Marcelo Teixeira Ribeiro Vidigal, Márcia Cristina Fernandes, Sergio Antonio Stringheta, Paulo Cesar |
author_sort | Freitas, Valdeir Viana |
collection | PubMed |
description | This work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee. The highest content of total phenolics was detected in roasted coffee at temperatures of 135 °C/20.20 min, 210 °C/9.02 min, 210 °C/11.01 min, and 220 °C/13.47 min for both species. Robusta coffee showed greater antioxidant activity compared to Arabica coffee, except for the profiles at 230 °C/17.43 min and 275 °C/7.46 min that did not differ between samples by the DPPH and FRAP methods. For Arabica coffee, the antioxidant activity was independent of the roasting profile used. Robusta coffee presented higher values of the indexes b* (intensity of yellow vs blue), c* (chroma) and hue, being characterized as lighter and with greater chroma and hue. The highest levels of caffeoylquinic acid (5-CQA) were observed in Robusta coffee. Arabica coffee had lower trigonelline values. Caffeic acid and hydroxymethylfurfural were identified only in Robusta coffee. However, the results provided solid knowledge for the design of general properties and chemical compounds generated from binomials of roasting time and temperature that are little used in the world market. |
format | Online Article Text |
id | pubmed-10558851 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-105588512023-10-08 Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples Freitas, Valdeir Viana Rodrigues Borges, Larissa Lorrane Dias Castro, Gabriel Abranches Henrique dos Santos, Marcelo Teixeira Ribeiro Vidigal, Márcia Cristina Fernandes, Sergio Antonio Stringheta, Paulo Cesar Heliyon Research Article This work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee. The highest content of total phenolics was detected in roasted coffee at temperatures of 135 °C/20.20 min, 210 °C/9.02 min, 210 °C/11.01 min, and 220 °C/13.47 min for both species. Robusta coffee showed greater antioxidant activity compared to Arabica coffee, except for the profiles at 230 °C/17.43 min and 275 °C/7.46 min that did not differ between samples by the DPPH and FRAP methods. For Arabica coffee, the antioxidant activity was independent of the roasting profile used. Robusta coffee presented higher values of the indexes b* (intensity of yellow vs blue), c* (chroma) and hue, being characterized as lighter and with greater chroma and hue. The highest levels of caffeoylquinic acid (5-CQA) were observed in Robusta coffee. Arabica coffee had lower trigonelline values. Caffeic acid and hydroxymethylfurfural were identified only in Robusta coffee. However, the results provided solid knowledge for the design of general properties and chemical compounds generated from binomials of roasting time and temperature that are little used in the world market. Elsevier 2023-08-29 /pmc/articles/PMC10558851/ /pubmed/37809526 http://dx.doi.org/10.1016/j.heliyon.2023.e19580 Text en © 2023 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Article Freitas, Valdeir Viana Rodrigues Borges, Larissa Lorrane Dias Castro, Gabriel Abranches Henrique dos Santos, Marcelo Teixeira Ribeiro Vidigal, Márcia Cristina Fernandes, Sergio Antonio Stringheta, Paulo Cesar Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples |
title | Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples |
title_full | Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples |
title_fullStr | Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples |
title_full_unstemmed | Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples |
title_short | Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples |
title_sort | impact of different roasting conditions on the chemical composition, antioxidant activities, and color of coffea canephora and coffea arabica l. samples |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10558851/ https://www.ncbi.nlm.nih.gov/pubmed/37809526 http://dx.doi.org/10.1016/j.heliyon.2023.e19580 |
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