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

The DOI matches its Crossref record; 55 of the 58 references it cites were found in a registry or an index.

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
Open this paper in CoChat — free account

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.

Overview

Integrity signals

Registry

Crossref · 10.1016/j.foodchem.2011.05.059

Cites

55 of 55 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

Cites

Show all 58 references

Research works printed but not linked: 8

  1. Anese, 2000, Oxidative stability of the lipidfraction in roasted coffee, Italian Journal of Food Science, 12, 457
  2. Astier-Dumas, 1974, Sur certains aspects nutritifs du café, Archives of Medical Science, 131, 18
  3. Di Stefano, 1989, Metodi per lo studio dei polifenoli dei vini, L’Enotecnico, 83
  4. Franca, 2002, Efeito da taxa de aquecimento na evolução da perda de massa e teor de umidade de grãos de café durante a torra, Revista Brasileira de Armazenamento, Especial Café, 4, 3
  5. Lawrence, 1986, What you need to know about food and cooking for health, Viking Company, 5, 254
  6. Lewis, 2004, Pursuing the perfect cup of coffee, Scientist, 18, 56
  7. Yao, 1992, The kinetics of green tea infusion, Journal of Food Science, 13, 3
  8. Yao, 1993, The kinetics of black tea infusion, Journal of Food Fermentation and Industries, 19, 38

Cited by

Sorted by citations

See all 334

Related

Metadata

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

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review