The DOI matches its Crossref record; 38 of the 38 references it cites were found in a registry or an index.
Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews
Abstract
Chemical characteristics related to the antioxidant activity of roasted coffee (RC) were evaluated, using non-roasted coffee beans (NRC) and model Maillard reaction products (MRPs) as controls. The formation of MRPs and the degradation of phenolics in RC were characterized by employing a battery of fluorescence, UV–vis spectra and tri-stimulus color parameters measured on NRC, RC and the model MRPs. Total chlorogenic acid (CGA) and caffeine contents in NRC and RC extracts were also quantified using HPLC. Both RC and controls showed high antioxidant activity in three chemical based assays irrespective of caffeine content. Data from this study suggested that natural phenolics present in NRC had higher antioxidant activity compared to MRPs derived from coffee and model MR systems. However, MRPs were the prevailing antioxidants in RC as free CGA was lost (>90%). The mechanisms of the antioxidant action associated with coffee MRPs involved hydrogen atom transfer and single electron transfer mechanisms.
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“Melanoidin compounds are responsible for the brown color of roasted beans and are known to contribute to the antioxidant activity of coffee [5].”
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 [5]
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Cites
Antioxidant activity applying an improved ABTS radical cation decolorization assay
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Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) Assay
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PROTON-COUPLED ELECTRON TRANSFER: A Reaction Chemist's View
Mayer, J. M. (2004) · Annual Review of Physical Chemistry · doi:10.1146/annurev.physchem.55.091602.094446 · Cited by 816
Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
Morales, F. J., & Pérez, S. J. (2001) · Food Chemistry · doi:10.1016/s0308-8146(00)00239-9 · Cited by 579
Chemical Characterization and Antioxidant Properties of Coffee Melanoidins
Borrelli, R. C., Visconti, A., Mennella, C., Anese, M., & Fogliano, V. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf025686o · Cited by 384
Effect of Roasting on the Antioxidant Activity of Coffee Brews
del Castillo, M. D., Ames, J. M., & Gordon, M. H. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf011702q · Cited by 372
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Cited by
Sorted by citations
Role of Chlorogenic Acids in Controlling Oxidative and Inflammatory Stress Conditions
Liang, N., & Kitts, D. D. (2015) · Nutrients · doi:10.3390/nu8010016 · Cited by 838
Self-citationComplexity of coffee flavor: A compositional and sensory perspective
Sunarharum, W. B., Williams, D. J., & Smyth, H. E. (2014) · Food Research International · doi:10.1016/j.foodres.2014.02.030 · Cited by 620
Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action
Liang, N., & Kitts, D. D. (2014) · Molecules · doi:10.3390/molecules191119180 · Cited by 560
Self-citationVignoli, J. A., Viegas, M. C., Bassoli, D. G., & Benassi, M. D. T. (2014) · Food Research International · doi:10.1016/j.foodres.2013.06.006 · Cited by 261
The content of polyphenols in coffee beans as roasting, origin and storage effect
Król, K., Gantner, M., Tatarak, A., & Hallmann, E. (2019) · European Food Research and Technology · doi:10.1007/s00217-019-03388-9 · Cited by 259
Metadata
- Authors
- Liu, Y., & Kitts, D. D.
- Affiliations
- University of British Columbia (CA)
- Corresponding author
- Kitts, David D.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2011-10
- Volume
- 44
- Issue
- 8
- Pages
- 2418-2424
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W1977159792
- Cited by
- 124
- References
- 38
- Citations by year
- 2026: 1 · 2025: 9 · 2024: 9 · 2023: 6 · 2022: 13 · 2021: 6 · 2020: 12 · 2019: 9 · 2018: 10 · 2017: 5 · 2016: 12 · 2015: 5 · 2014: 12 · 2013: 8 · 2012: 5
- FWCI
- 6.33
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- Funders
- Natural Sciences and Engineering Research Council of Canada
- 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 › Potato Plant Research
- Keywords
- Maillard reaction, roasted coffee, antioxidant capacity, chlorogenic acid, phenolic degradation, caffeine, hydrogen atom transfer, single electron transfer, coffee brews
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