Cited by 334Coffee research and impactsPhytochemicals and Antioxidant ActivitiesFood Chemistry and Fat Analysis

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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·2011·Food Chemistry

DOI 10.1016/j.foodchem.2011.05.059

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Abstract

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 (42.37mg GAE/g), followed by Minas coffee, while Cioccolatato contained the lowest TPC (33.12mg 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.

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Munyendo, L., Njoroge, D., Owaga, E., & Mugendi, B. (2021) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2021.103995 · Cited by 57
A simple HPLC Method for the Determination of Caffeine Content in Tea and Coffee
Pokhrel, P., Shrestha, S., Rijal, S. K., & Rai, K. P. (2016) · Journal of Food Science and Technology Nepal · doi:10.3126/jfstn.v9i0.16200 · Cited by 47
Development of new analytical methods for the quantification of organic acids, chlorogenic acids and caffeine in espresso coffee by using solid-phase extraction (SPE) and high-performance liquid chromatography-diode array detector (HPLC-DAD)
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Influence of the Degree of Roasting on the Antioxidant Capacity and Genoprotective Effect of Instant Coffee: Contribution of the Melanoidin Fraction
Pino‐García, R. D., José, M., Rivero-Perez, M. D., & Múñiz, P. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf302747v · Cited by 47
The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (Coffea arabica Typica)
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Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging
Chu, B., Yu, K., Zhao, Y., & He, Y. (2018) · Sensors · doi:10.3390/s18041259 · Cited by 45
“In their study, Hečimović et al. (2011) discussed the fact that the contents of bioactive compounds and the antioxidant capacity of coffee beans varied greatly depending on the respective roasting degree [10].”
Background
Fish skin gelatin based packaging films functionalized by subcritical water extract from spent coffee ground
Getachew, A. T., Ahmad, R., Park, J., & Chun, B. (2021) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2021.100735 · Cited by 45
Analysis of alkaloids from different chemical groups by different liquid chromatography methods
Petruczynik, A. (2012) · Open Chemistry · doi:10.2478/s11532-012-0037-y · Cited by 44
Physicochemical Characteristics of Roasted Coffee
Wang, X., & Lim, L. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-409517-5.00027-9 · Cited by 50
Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting
Dybkowska, E., Sadowska, A., Rakowska, R., Dębowska, M. A., Swiderski, F., & Świąder, K. (2017) · PubMed · Cited by 44
Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica
Endeshaw, H., & Belay, A. (2020) · PLoS ONE · doi:10.1371/journal.pone.0237265 · Cited by 43
Roasted and green coffee extracts show antioxidant and cytotoxic activity in myoblast and endothelial cell lines in a cell specific manner
Priftis, A., Panagiotou, E. M., Lakis, K., Plika, C., Halabalaki, M., Ntasi, G., Veskoukis, A. S., Stagos, D., Skaltsounis, A., & Kouretas, D. (2018) · Food and Chemical Toxicology · doi:10.1016/j.fct.2018.02.029 · Cited by 42
Identification of Phytochemical Compounds in Coffea arabica Whole Coffee Cherries and Their Extracts by LC-MS/MS
Nemzer, B. V., Abshiru, N. A., & Al-Taher, F. (2021) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c05937 · Cited by 41
Ultrasound-assisted extraction to improve the recovery of phenols and antioxidants from spent espresso coffee ground: a study by response surface methodology and desirability approach
Severini, C., Derossi, A., & Fiore, A. G. (2016) · European Food Research and Technology · doi:10.1007/s00217-016-2797-7 · Cited by 41
“1 3 As will be discussed in the next section of the paper, the higher values of our results may be attributed to the positive effect of US pulse although several variables such as coffee species, roasting degree and method of beverage preparation [28, 33, 36] may significantly affect the chemical composition of ground…”
Background
Prevalence of caffeine consumers, daily caffeine consumption, and factors associated with caffeine use among active duty United States military personnel
Knapik, J. J., Steelman, R. A., Trone, D. W., Farina, E. K., & Lieberman, H. R. (2022) · Nutrition Journal · doi:10.1186/s12937-022-00774-0 · Cited by 48
Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties
Doğan, M., Türker, D. A., Gürmeriç, V., Özgür, A., & Saraç, M. G. (2018) · Powder Technology · doi:10.1016/j.powtec.2018.12.030 · Cited by 43
Preparation and characterisation of organic UV filters based on combined PHB/liposomes with natural phenolic compounds
Pavelková, R., Matoušková, P., Hoová, J., Pořízka, J., & Márová, I. (2020) · Journal of Biotechnology · doi:10.1016/j.btecx.2020.100021 · Cited by 40
Determination of coffee fruit antioxidants cultivated in Saudi Arabia under different drying conditions
Alkaltham, M. S., Salamatullah, A. M., & Hayat, K. (2020) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-020-00378-4 · Cited by 37
Development of PCA-MLP Model Based on Visible and Shortwave Near Infrared Spectroscopy for Authenticating Arabica Coffee Origins
Dharmawan, A. B., Masithoh, R. E., & Amanah, H. Z. (2023) · Foods · doi:10.3390/foods12112112 · Cited by 42
“Arabica coffee trees grow well at an altitude of 1000–2100 m above sea level with an air temperature of 18–22 ◦C and an annual rainfall of at least 1500 mm [2,3].”
Background
Effect of Coffee Consumption on the Risk of Gastric Cancer: A Systematic Review and Meta-Analysis of Prospective Cohort Studies
Liu, H., Hua, Y., Zheng, X., Shen, Z., Luo, H., Tao, X., & Wang, Z. (2015) · PLoS ONE · doi:10.1371/journal.pone.0128501 · Cited by 38
“Some phenolic compounds in coffee, such as chlorogenic acid, cafestol and kahweol, can decrease oxidative stress in stomach mucosa induced by helicobacter pylori[33– 36], by which coffee may reduce the risk of gastric non-cardia cancer [37].”
Background
The effect of air flow in coffee roasting for antioxidant activity and total polyphenol content
Kwak, H. S., Ji, S., & Jeong, Y. (2016) · Food Control · doi:10.1016/j.foodcont.2016.06.047 · Cited by 38
Comparative Analysis of Nanosilver Particles Synthesized by Different Approaches and Their Antimicrobial Efficacy
Abdelmigid, H. M., Morsi, M. M., Hussien, N. A., Alyamani, A. A., & Sufyani, N. M. A. (2021) · Journal of Nanomaterials · doi:10.1155/2021/2204776 · Cited by 38
“They are considered a rich source of biologically active compounds, especially polyphenols [23].”
Background
Exploring correlations between green coffee bean components and thermal contaminants in roasted coffee beans
Dong, R., Zhu, M., Long, Y., Yu, Q., Li, C., Xie, J., Huang, Y., & Chen, Y. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112700 · Cited by 37
Eﬀect of roasting degree on the antioxidant activity of diﬀerent Arabica coﬀee quality classes
Odžaković, B., Džinić, N., Kukrić, Z., & Grujić, S. (2016) · Acta Scientiarum Polonorum Technologia Alimentaria · doi:10.17306/j.afs.2016.4.39 · Cited by 43
Modified stainless steel microneedle electrode for polyphenolics detection
Dhanjai, D., Mugo, S. M., & Lu, W. (2020) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-020-02836-w · Cited by 37
Safety of dried coffee husk (cascara) from Coffea arabica L. as a Novel food pursuant to Regulation (EU) 2015/2283
EFSA Panel on Nutrition, N. F. A. F. A. (., Turck, D., Bohn, T., Castenmiller, J. J. M., Henauw, S. D., Hirsch‐Ernst, K. I., Maciuk, A., Mangelsdorf, I., McArdle, H. J., Naska, A., et al. (2022) · EFSA Journal · doi:10.2903/j.efsa.2022.7085 · Cited by 37
Green coffee: economic relevance and a systematic review of the effects on human health
Bosso, H., Barbalho, S. M., Goulart, R. D. Á., & Otoboni, A. M. M. B. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1948817 · Cited by 36
Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins
Liu, J., Gan, J., Yu, Y., Zhu, S., Yin, L., & Cheng, Y. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.11.041 · Cited by 35
Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew
Herawati, D., Giriwono, P. E., Dewi, F. N., Kashiwagi, T., & Andarwulan, N. (2019) · International Journal of Food Properties · doi:10.1080/10942912.2019.1622562 · Cited by 34
“Robusta coffee brew is well recognized for its strong bitter taste, which is a result of the presence of a variety of compounds, such as alkaloids and phenolic groups.([2]) The compositions of the bioactive compounds in Robusta coffee beans are significantly altered by the roasting process.”
Background
Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date (Phoenix dactyliferaL.) seed
Babiker, E. E., Atasoy, G., Özcan, M. M., Juhaimi, F. A., Ghafoor, K., Ahmed, I. A. M., & Almusallam, I. A. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14495 · Cited by 34
Study on Electronic-Nose-Based Quality Monitoring System for Coffee Under Roasting
Radi, R., Rivai, M., & Purnomo, M. H. (2016) · Journal of Circuits Systems and Computers · doi:10.1142/s0218126616501164 · Cited by 33
Polyphenol contents of green coffee beans from different regions of Ethiopia
Mehari, B., Chandravanshi, B. S., Redi‐Abshiro, M., Combrinck, S., McCrindle, R. I., & Atlabachew, M. (2020) · International Journal of Food Properties · doi:10.1080/10942912.2020.1858866 · Cited by 33
“From the limited literature sources, the data reported by Hecimovic et al.([25]) on the total soluble polyphenol contents of Table 1.”
Background
Rapid test for the determination of total phenolic content in brewed-filtered coffee using colorimetric paper
Hidayat, M. A., Puspitaningtyas, N., Gani, A. A., & Kuswandi, B. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2757-7 · Cited by 34
“In addition, Folin–Ciocalteu (FC) spectrophotometric method was widely employed for the determination of TPC in coffee samples (Hečimović et al. 2011; Ibtisam and Karim 2013).”
Method
Effect of the roasting level on the content of bioactive and aromatic compounds in Arabica coffee beans
Rusinek, R., Dobrzański, B., Jr., Gawrysiak‐Witulska, M., Siger, A., Żytek, A., Karami, H., Umar, A., Lipa, T., & Gancarz, M. (2023) · International Agrophysics · doi:10.31545/intagr/176300 · Cited by 35
“…only is one of the most important determinants of the aroma, flavor, and volatile organic compounds (VOC) profile in coffee, but also may have a significant impact on the content of active compounds (Hečimović et al. , 2011; Marek et al. , 2020) exhibiting neuroprotective and anticancer properties.”
BackgroundMethod
Application of Natural Deep Eutectic Solvent-Based Ultrasonic Assisted Extraction of Total Polyphenolic and Caffeine Content from Coffe Beans (Coffea Beans L.) For Instant Food Products
Ahmad, I., Pertiwi, A. S., Kembaren, Y., Rahman, A., & Mun'im, A. (2018) · Journal of Applied Pharmaceutical Science · doi:10.7324/japs.2018.8819 · Cited by 36
“25% mg/g) based on the study has been reported by (Hečimović et al., 2011) and (Belguidoum et al.”
ResultInfluential

Authors: Hečimović, I., Belščak-Cvitanović, A., Horžić, D., & Komes, D.
Affiliations: University of Zagreb (HR)
Corresponding author: Komes, Draženka
ORCID: Komes, Draženka
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2011-12
Volume: 129
Issue: 3
Pages: 991-1000
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2011.05.059
OpenAlex: W1980914868
Cited by: 334
References: 58
Citations by year: 2026: 22 · 2025: 22 · 2024: 18 · 2023: 25 · 2022: 37 · 2021: 36 · 2020: 38 · 2019: 29 · 2018: 24 · 2017: 15 · 2016: 16 · 2015: 11 · 2014: 20 · 2013: 8 · 2012: 13
FWCI: 9.60
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
PubMed (publishedVersion)
Topics: Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
Keywords: coffee, polyphenols, caffeine, coffee roasting, Coffea arabica, Coffea canephora, chlorogenic acid derivatives, antioxidant capacity, flavan-3-ols, procyanidins, tannins, total phenolic content

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

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