Antioxidant Activity, Polyphenols, Caffeine and Melanoidins in Soluble Coffee: The Influence of Processing Conditions and Raw Material
Abstract
The production of soluble coffee starts with the selection of beans and is followed by roasting, grinding, extraction and drying. Lyophilised soluble coffees extracted by various methods from light, medium and dark-roasted arabica and robusta beans were evaluated for antioxidant activity (AA) using ABTS, Folin, DPPH and FRAP techniques. Caffeine, chlorogenic acid (5-CQA) and melanoidin content was also quantified. The data were analysed by principal component analysis. The AA values derived from the various methods used were correlated. Roasting resulted in the degradation of 5-CQA and formation of melanoidins, while AA was largely unaffected by roasting. The extraction of soluble coffee more prominently affected the AA of light-roasted coffee, mainly because it favoured the extraction of 5-CQA. The larger caffeine content in robusta coffee resulted in greater AA. All of soluble coffee products studied possessed antioxidant potential, which was conferred by their concentrations of phenolic compounds, caffeine and melanoidins.
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Two previous studies by Vignoli et al. showed that degree of roast had little effect on the total antioxidant capacity of hot brew coffee.
“Two previous studies by Vignoli et al. showed that degree of roast had little effect on the TAC of hot brew coffee [6,28]”
From Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction (2020) · cites this paper as [28]
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References 28 · Cited by 375
- Authors
- Vignoli, J. A., Bassoli, D. G., & Benassi, M. T.
- Corresponding author
- Vignoli, J.A.
- ORCID
- Vignoli, J.A.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2011-02
- Volume
- 124
- Issue
- 3
- Pages
- 863-868
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2021905483
- Cited by
- 375
- References
- 28
- Citations by year
- 2026: 14 · 2025: 13 · 2024: 29 · 2023: 31 · 2022: 23 · 2021: 32 · 2020: 34 · 2019: 32 · 2018: 31 · 2017: 21 · 2016: 22 · 2015: 19 · 2014: 25 · 2013: 22 · 2012: 17
- FWCI
- 11.31
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- instant coffee, antioxidant activity, polyphenols, caffeine, melanoidins, chlorogenic acid, coffee roasting, Coffea arabica, Coffea canephora, freeze-drying
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