Cited by 261Coffee research and impactsPhytochemicals and Antioxidant ActivitiesFood Chemistry and Fat Analysis

The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.

Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

Open access

Vignoli, Josiane Alessandra, Viegas, Marcelo Caldeira, Bassoli, Denisley Gentil, Benassi, Marta de Toledo·2014·Food Research International

DOI 10.1016/j.foodres.2013.06.006

Open this paper in CoChat — free account Open PDF

Abstract

The influence of different roasting degrees on the content of bioactive compounds and the antioxidant activity (AA) of arabica and robusta coffees was evaluated. AA was estimated by Folin–Ciocalteau, FRAP and ABTS methods. The results were analyzed by principal components analysis. While the levels of 5-CQA (5-caffeoylquinic acid), trigonelline, furfural and HMF (hydroxymethylfurfural) decreased with the degree of roasting, the level of melanoidins increased. Changes in the levels of the bioactive compounds were more intense that those observed for AA. PC 1 (principal component 1) was mainly correlated with the levels of, furfural, HMF, 5-CQA, trigonelline, and melanoidins. PC2 was mainly correlated with AA and caffeine content. Different compounds contribute to the AA of the coffee and the final result for AA is dependent on the balance of the compounds formed and degraded during the roasting process.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Integrity signals

Registry

Crossref · 10.1016/j.foodres.2013.06.006

Cites

37 of 37 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

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?

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
Prior, R. L., Wu, X., & Schaich, K. M. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0502698 · Cited by 5,770
Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays
Pellegrini, N., Colombi, B., Rio, D. D., Salvatore, S., Bianchi, M. A., Brighenti, F., & Serafini, M. (2003) · Journal of Nutrition · doi:10.1093/jn/133.9.2812 · Cited by 1,488
Functional Properties of Coffee and Coffee By-Products
Esquivel, P., & Jiménez, V. M. (2012) · Food Research International · doi:10.1016/j.foodres.2011.05.028 · Cited by 847
Melanoidins produced by the Maillard reaction: Structure and biological activity
Wang, H.-Y., Qian, H., & Yao, W.-R. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.03.075 · Cited by 719
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
Antioxidant Activity, Polyphenols, Caffeine and Melanoidins in Soluble Coffee: The Influence of Processing Conditions and Raw Material
Vignoli, J. A., Bassoli, D. G., & Benassi, M. T. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2010.07.008 · Cited by 375
Self-citation
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
Antioxidant and DNA-Protective Activities of Chlorogenic Acid Isomers
Xu, J., Hu, Q. P., & Liu, Y. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf303771s · Cited by 369
Coffee Constituents
Farah, A. (2012) · Coffee · doi:10.1002/9781119949893.ch2 · Cited by 330
Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree
Nicoli, M. C., Anese, M., Manzocco, L., & Lerici, C. R. (1997) · LWT - Food Science and Technology · doi:10.1006/fstl.1996.0181 · Cited by 299

Show all 37 references

Sorted by citations

Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition
Yeager, S. E., Batali, M. E., Guinard, J., & Ristenpart, W. D. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1957767 · Cited by 194
Polyphenols: From Classification to Therapeutic Potential and Bioavailability
Ciupei, D., Colișar, A., LEOPOLD, L. F., Stănilă, A., & Diaconeasa, Z. M. (2024) · Foods · doi:10.3390/foods13244131 · Cited by 201
5-Hydroxymethylfurfural (HMF) formation, occurrence and potential health concerns: recent developments
Choudhary, A., Kumar, V., Kumar, S., Majid, I., Aggarwal, P., & Suri, S. (2020) · Toxin Reviews · doi:10.1080/15569543.2020.1756857 · Cited by 161
Analytical methods applied for the characterization and the determination of bioactive compounds in coffee
Jeszka‐Skowron, M., Zgoła‐Grześkowiak, A., & Grześkowiak, T. (2014) · European Food Research and Technology · doi:10.1007/s00217-014-2356-z · Cited by 166
Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS
Gloess, A. N., Vietri, A., Wieland, F., Smrke, S., Schönbächler, B., López, J. A. S., Petrozzi, S., Bongers, S., Koziorowski, T., & Yeretzian, C. (2014) · International Journal of Mass Spectrometry · doi:10.1016/j.ijms.2014.02.010 · Cited by 156
Coffee consumption, health benefits and side effects: a narrative review and update for dietitians and nutritionists
Barrea, L., Pugliese, G., Frías-Toral, E., Ghoch, M. E., Castellucci, B., Chapela, S. P., Carignano, M. D. L. A., Laudisio, D., Savastano, S., Colao, A., et al. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1963207 · Cited by 170
Acidity and Antioxidant Activity of Cold Brew Coffee
Rao, N. Z., & Fuller, M. (2018) · Scientific Reports · doi:10.1038/s41598-018-34392-w · Cited by 144
Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews
Caporaso, N., Genovese, A., Canela, M. D., Civitella, A., & Sacchi, R. (2014) · Food Research International · doi:10.1016/j.foodres.2014.01.020 · Cited by 140
Chemical Changes of Bioactive Phytochemicals during Thermal Processing
Huang, Y., Xiao, D., Burton‐Freeman, B. M., & Edirisinghe, I. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100596-5.03055-9 · Cited by 119
Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction
Rao, N. Z., Fuller, M., & Grim, M. D. (2020) · Foods · doi:10.3390/foods9070902 · Cited by 113
“argued that, although prolonged roasting may not produce enough additional antioxidant compounds to compensate for the loss of phenolic compounds, significant structural changes in the sold bean matrix may increase the extraction efficiency for all antioxidant compounds [6,28].”
BackgroundResultInfluential
Acrylamide in coffee: formation and possible mitigation strategies – a review
Schouten, M. A., Tappi, S., & Romani, S. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1708264 · Cited by 106
Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples
Neto, J. R. D. O., Rezende, S. G., Reis, C. D. F., Benjamin, S. R., Rocha, M. L., & Gil, E. D. S. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.05.104 · Cited by 98
Mechanisms of action of coffee bioactive components on lipid metabolism
Farias‐Pereira, R., Park, C., & Park, Y. (2019) · Food Science and Biotechnology · doi:10.1007/s10068-019-00662-0 · Cited by 93
Identification of adulteration in ground roasted coffees using UV–Vis spectroscopy and SPA-LDA
Souto, U. T. D. C. P., Barbosa, M. F., Dantas, H. V., de Pontes, A. S., Lyra, W. D. S., Diniz, P. H. G. D., de Araújo, M. C. U., & Silva, E. C. (2015) · LWT · doi:10.1016/j.lwt.2015.04.003 · Cited by 88
Critical Roasting Level Determines Bioactive Content and Antioxidant Activity of Robusta Coffee Beans
Herawati, D., Giriwono, P. E., Dewi, F. N. A., Kashiwagi, T., & Andarwulan, N. (2019) · Food Science and Biotechnology · doi:10.1007/s10068-018-0442-x · Cited by 85
Spent coffee as a rich source of antioxidative compounds
Choi, B., & Koh, E. (2017) · Food Science and Biotechnology · doi:10.1007/s10068-017-0144-9 · Cited by 84
Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
Janda, K., Jakubczyk, K., Baranowska‐Bosiacka, I., Kapczuk, P., Kochman, J., Rębacz‐Maron, E., & Gutowska, I. (2020) · Foods · doi:10.3390/foods9020121 · Cited by 84
Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia
Sualeh, A., Tolessa, K., & Mohammed, A. (2020) · Heliyon · doi:10.1016/j.heliyon.2020.e05812 · Cited by 86
Impact of post-harvest treatments on physicochemical and sensory characteristics of coffee beans in Huila, Colombia
Cortés-Macías, E., Fuentes, C., Gentile, P., Girón‐Hernández, J., & Fuentes, A. (2022) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2022.111852 · Cited by 83
Discrimination between Arabica and Robusta Coffees Using Hydrosoluble Compounds: Is the Efficiency of the Parameters Dependent on the Roast Degree?
Dias, R. C. E., & Benassi, M. D. T. (2015) · Beverages · doi:10.3390/beverages1030127 · Cited by 81
Self-citation
Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity
Dippong, T., Dan, M., Kovacs, M. H., Kovacs, E. D., Levei, E. A., & Cadar, O. (2022) · Foods · doi:10.3390/foods11193146 · Cited by 90
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study
Schouten, M. A., Tappi, S., Angeloni, S., Cortese, M., Caprioli, G., Vittori, S., & Romani, S. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128514 · Cited by 84
Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions
Kitzberger, C. S. G., Scholz, M. B. D. S., & Benassi, M. D. T. (2014) · Food Research International · doi:10.1016/j.foodres.2014.04.031 · Cited by 74
Self-citation
Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds
Várady, M., Tauchen, J., Fraňková, A., Klouček, P., & Popelka, P. (2022) · LWT · doi:10.1016/j.lwt.2022.114245 · Cited by 86
Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans
Bolka, M., & Emire, S. A. (2020) · Food Science & Nutrition · doi:10.1002/fsn3.1904 · Cited by 72
Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans – Influence of steaming, decaffeination and roasting processes on coffee beans
Jeszka‐Skowron, M., Frankowski, R., & Zgoła‐Grześkowiak, A. (2020) · LWT · doi:10.1016/j.lwt.2020.109344 · Cited by 75
Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends
Kalschne, D. L., Viegas, M. C., Conti, A., Corso, M. P., & Benassi, M. D. T. (2017) · Food Research International · doi:10.1016/j.foodres.2017.11.017 · Cited by 67
Self-citation
A study of chemical Composition, Antioxidants, and volatile compounds in roasted Arabic coffee
Alamri, E. S., Rozan, M. A., & Bayomy, H. M. (2022) · Saudi Journal of Biological Sciences · doi:10.1016/j.sjbs.2022.03.025 · Cited by 65
Evaluation of the antioxidant capacity, furan compounds and cytoprotective/cytotoxic effects upon Caco-2 cells of commercial Colombian coffee
Bedoya-Ramírez, D., Cilla, A., Contreras‐Calderón, J., & Alegrı́a, A. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.09.159 · Cited by 64
Exhaustive Qualitative LC-DAD-MS n Analysis of Arabica Green Coffee Beans: Cinnamoyl-glycosides and Cinnamoylshikimic Acids as New Polyphenols in Green Coffee
Baeza, G., Sarriá, B., Bravo, L., & Mateos, R. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b04022 · Cited by 63
Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species
Bressani, A. P. P., Batista, N. N., Ferreira, G. S., Martinez, S. J., Simão, J. B. P., Dias, D. R., & Schwan, R. F. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110755 · Cited by 58
Bioactive compounds, antioxidant activity and antiproliferative effects in prostate cancer cells of green and roasted coffee extracts obtained by microwave-assisted extraction (MAE)
Montenegro, J., dos Santos, L. S., de Souza, R. G. G., Lima, L. G. B., Mattos, D. S., Viana, B. P. P. B., Bastos, A. C. S. D. F., Cunha, L. C. M., Conte‐Júnior, C. A., Gimba, E. R. P., et al. (2020) · Food Research International · doi:10.1016/j.foodres.2020.110014 · Cited by 56
Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods
Wolska, J., Janda, K., Jakubczyk, K., Szymkowiak, M., Chlubek, D., & Gutowska, I. (2017) · Biological Trace Element Research · doi:10.1007/s12011-017-0963-9 · Cited by 55
Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability
Kwak, H. S., Jeong, Y., & Kim, M. (2018) · Journal of Food Quality · doi:10.1155/2018/5967130 · Cited by 55
The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis
Scholz, M. B. D. S., Kitzberger, C. S. G., Prudêncio, S. H., & da Silva, R. S. D. S. F. (2018) · Food Research International · doi:10.1016/j.foodres.2018.07.058 · Cited by 55
Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning
Contreras‐Calderón, J., Mejía-Díaz, D. M., Martínez-Castaño, M., Bedoya-Ramírez, D., López-Rojas, N., Gómez‐Narváez, F., Medina-Pineda, Y., & Vega‐Castro, O. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.04.038 · Cited by 54
Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee
Seninde, D. R., Chambers, E., & Chambers, D. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109667 · Cited by 51
Caffeine, trigonelline, chlorogenic acids, melanoidins, and diterpenes contents of Coffea canephora coffees produced in the Amazon
Viencz, T., Acre, L. B., Rocha, R. B., Alves, E. A., Ramalho, A. R., & Benassi, M. D. T. (2023) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2023.105140 · Cited by 49
Self-citation
Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis
Alcantara, G. M. R. N., Dresch, D., & Melchert, W. R. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130088 · Cited by 49
Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples
Freitas, V. V., Borges, L. L. R., Castro, G. A. D., dos Santos, M. H., Vidigal, M. C. T. R., Fernandes, S. A., & Stringheta, P. C. (2023) · Heliyon · doi:10.1016/j.heliyon.2023.e19580 · Cited by 59
Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages
Portela, C. D. S., Almeida, I. F. D., Mori, A. L. B., Yamashita, F., & Benassi, M. D. T. (2021) · LWT · doi:10.1016/j.lwt.2021.111090 · Cited by 47
Self-citation
Coffee phytochemicals and post-harvest handling—A complex and delicate balance
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
Comparative study on the effects of buckwheat by roasting: Antioxidant properties, nutrients, pasting, and thermal properties
Ma, Q., Zhao, Y., Wang, H.-L., Li, J., Yang, Q., Gao, L., Toktar, M., & Feng, B. (2020) · Journal of Cereal Science · doi:10.1016/j.jcs.2020.103041 · Cited by 46
Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum
Konieczka, P., Aliaño–González, M. J., Ferreiro‐González, M., Barbero, G. F., & Palma, M. (2020) · Sensors · doi:10.3390/s20113123 · Cited by 45
Comparison study between popular brands of coffee, tea and red wine regarding polyphenols content and antioxidant activity
Pintać, D., Bekvalac, K., Mimica–Dukić, N., Rašeta, M. J., Anđelić, N., Lesjak, M. M., & Orčić, D. (2022) · Food Chemistry Advances · doi:10.1016/j.focha.2022.100030 · Cited by 45
Development of an instant coffee enriched with chlorogenic acids
Corso, M. P., Vignoli, J. A., & Benassi, M. D. T. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-015-2163-y · Cited by 49
Self-citation
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
Use of NMR techniques to investigate the changes on the chemical composition of coffee melanoidins
Ripper, B. D. A., Kaiser, C. R., & Perrone, D. (2019) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2019.103399 · Cited by 43
Applying Box–Behnken Design for Formulation and Optimization of PLGA-Coffee Nanoparticles and Detecting Enhanced Antioxidant and Anticancer Activities
Sharaf, N. S., Shetta, A., Elhalawani, J. E., & Mamdouh, W. (2021) · Polymers · doi:10.3390/polym14010144 · Cited by 46
Green approach in gold, silver and selenium nanoparticles using coffee bean extract
Abbasian, R., & Jafarizadeh‐Malmiri, H. (2020) · Open Agriculture · doi:10.1515/opag-2020-0074 · Cited by 42
Screening for Coffee Adulteration Using Digital Images and SPA-LDA
Souto, U. T. D. C. P., Barbosa, M. F., Dantas, H. V., de Pontes, A. S., Lyra, W. D. S., Diniz, P. H. G. D., de Araújo, M. C. U., & Silva, E. C. (2014) · Food Analytical Methods · doi:10.1007/s12161-014-0020-7 · Cited by 42
Soluble and insoluble-bound fractions of phenolics and alkaloids and their antioxidant activities in raw and traditional chocolate: A comparative study
Mudenuti, N. V. D. R., de Camargo, A. C., Shahidi, F., Madeira, T. B., Hirooka, E. Y., & Grossmann, M. V. E. (2018) · Journal of Functional Foods · doi:10.1016/j.jff.2018.10.003 · Cited by 41
Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays
Opitz, S., Smrke, S., Goodman, B., Keller, M., Schenker, S., & Yeretzian, C. (2014) · Foods · doi:10.3390/foods3040586 · Cited by 39
Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee
Kalschne, D. L., Biasuz, T., Conti, A., Viegas, M. C., Corso, M. P., & Benassi, M. D. T. (2018) · Food Research International · doi:10.1016/j.foodres.2018.03.038 · Cited by 38
Self-citation
Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp
Lu, T., Sun, Y., Huang, Y., & Chen, X. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16516 · Cited by 35
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
Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages
Machado, E. M. S., Mussatto, S. I., Teixeira, J. A., Vilanova, M., & Oliveira, J. M. (2018) · Beverages · doi:10.3390/beverages4040105 · Cited by 35
Chemometric Authentication of Brazilian Coffees Based on Chemical Profiling
Monteiro, P. I., Santos, J. S., Rodionova, O. Y., Pomerantsev, A. L., Chaves, E. S., Rosso, N. D., & Granato, D. (2019) · Journal of Food Science · doi:10.1111/1750-3841.14815 · Cited by 35
Qualitative properties of roasting defect beans and development of its classification methods by hyperspectral imaging technology
Cho, J., Bae, H., Cho, B., & Moon, K. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.09.189 · 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
Developing predictive models for determining physical properties of coffee beans during the roasting process
Bustos-Vanegas, J. D., Côrrea, P. C., Martins, M. A., Baptestini, F. M., Campos, R. C., de Oliveira, G. H. H., & Nunes, E. H. M. (2017) · Industrial Crops and Products · doi:10.1016/j.indcrop.2017.12.015 · Cited by 33
Coffee Extends Yeast Chronological Lifespan through Antioxidant Properties
Czachor, J., Miłek, M., Galiniak, S., Stępień, K., Dżugan, M., & Mołoń, M. (2020) · International Journal of Molecular Sciences · doi:10.3390/ijms21249510 · Cited by 32
Antioxidant Properties of Fermented Green Coffee Beans with Wickerhamomyces anomalus (Strain KNU18Y3)
Haile, M., & Kang, W. H. (2020) · Fermentation · doi:10.3390/fermentation6010018 · Cited by 31
Changes of polyphenols and antioxidants of arabica coffee varieties during roasting
Mestanza, M., Mori-Culqui, P. L., & Quintana, S. G. C. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1078701 · Cited by 31
Chemical profiles and antioxidant properties of roasted rice hull extracts in bulk oil and oil-in-water emulsion
Park, J., Gim, S. Y., Jeon, J.-Y., Kim, M., Choi, H., & Lee, J. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.08.054 · Cited by 31
Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee
Rodriguez, Y. F. B., Gutiérrez-Guzmán, N., Pedreschi, F., & Mariotti‐Celis, M. S. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.12.034 · Cited by 30
Alginate aerogel beads doped with a polymeric deep eutectic solvent for green solid-phase microextraction of 5-hydroxymethylfurfural in coffee samples
Asghari, Z., Sereshti, H., Soltani, S., Nodeh, H. R., & AliAbadi, M. H. S. (2022) · Microchemical Journal · doi:10.1016/j.microc.2022.107729 · Cited by 32
CHAPTER 33. Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup
Yeretzian, C., Opitz, S., Smrke, S., & Wellinger, M. (2019) · Coffee · doi:10.1039/9781782622437-00726 · Cited by 29
Coffee Consumption Behavior in Young Adults: Exploring Motivations, Frequencies, and Reporting Adverse Effects and Withdrawal Symptoms
Lone, A., Alnawah, A. K., Hadadi, A. S., Alturkie, F. M., Aldreweesh, Y. A., & Alhedhod, A. T. (2023) · Psychology Research and Behavior Management · doi:10.2147/prbm.s427867 · Cited by 31
Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study
Freitas, V. V., Borges, L. L. R., Castro, G. A. D., Almeida, L. F., Crepalde, L. T., Kobi, H. D. B., Vidigal, M. C. T. R., dos Santos, M. H., Fernandes, S. A., Maitan‐Alfenas, G. P., et al. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104171 · Cited by 30
Matching in Vitro Bioaccessibility of Polyphenols and Antioxidant Capacity of Soluble Coffee by Boosted Regression Trees
Podio, N. S., López-Froilán, R., Ramírez‐Moreno, E., Bertrand, L., Baroni, M. V., Pérez-Rodríguez, M. L., Sánchez‐Mata, M. D. C., & Wunderlin, D. A. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b04406 · Cited by 30
Chemical Constituents of Coffee
Pinheiro, P. F., Pinheiro, C. A., Osório, V. M., & Pereira, L. L. (2020) · Food engineering series · doi:10.1007/978-3-030-54437-9_5 · Cited by 33
Comprehensive analysis of quality characteristics in main commercial coffee varieties and wild Arabica in Kenya
Ogutu, C. O., Cherono, S., Ntini, C., Wang, L., & Han, Y. (2022) · Food Chemistry X · doi:10.1016/j.fochx.2022.100294 · Cited by 30
Acute and subacute (28 days) toxicity of green coffee oil enriched with diterpenes cafestol and kahweol in rats
de Oliveira, N. A., Sandini, T. M., Cornelio-Santiago, H. P., Martinelli, E. C. L., Raspantini, L. E. R., Raspantini, P. C. F., Momo, C., de Oliveira, A. L., & Fukumasu, H. (2019) · Regulatory Toxicology and Pharmacology · doi:10.1016/j.yrtph.2019.104517 · Cited by 29
Impact of coffee species, post-harvesting treatments and roasting conditions on coffee quality and safety related compounds
Acquaticci, L., Angeloni, S., Cela, N., Galgano, F., Vittori, S., Caprioli, G., & Condelli, N. (2023) · Food Control · doi:10.1016/j.foodcont.2023.109714 · Cited by 28
Unravelling life cycle impacts of coffee: Why do results differ so much among studies?
Bessou, C., Acosta-Alba, I., Boissy, J., Payen, S., Rigal, C., Setiawan, A., Sevenster, M., Tran, T., & Azapagic, A. (2024) · Sustainable Production and Consumption · doi:10.1016/j.spc.2024.04.005 · Cited by 27
Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On‐line ABTS Assay to High Performance Size Exclusion Chromatography
Opitz, S. E. W., Goodman, B. A., Keller, M., Smrke, S., Wellinger, M., Schenker, S., & Yeretzian, C. (2016) · Phytochemical Analysis · doi:10.1002/pca.2661 · Cited by 27
The Influence of Roasting and Additional Processing on the Content of Bioactive Components in Special Purpose Coffees
Pilipczuk, T., Kusznierewicz, B., Zielińska, D., & Bartoszek, A. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1646-6 · Cited by 27
Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment
Gobbi, L., Maddaloni, L., Prencipe, S. A., & Vinci, G. (2023) · Beverages · doi:10.3390/beverages9010003 · Cited by 26
Effects of Total Dissolved Solids, Extraction Yield, Grinding, and Method of Preparation on Antioxidant Activity in Fermented Specialty Coffee
Várady, M., Tauchen, J., Klouček, P., & Popelka, P. (2022) · Fermentation · doi:10.3390/fermentation8080375 · Cited by 31
Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans
Várady, M., Ślusarczyk, S., Boržíková, J., Hanková, K., Vieriková, M., Marcinčák, S., & Popelka, P. (2021) · Foods · doi:10.3390/foods10061310 · Cited by 27
Effect of three post‐harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists
Elmacı, İ., & Gök, İ. (2021) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11185 · Cited by 23
Influence of the roasting process on bioactive compounds and aroma profile in specialty coffee: a review
Laukaleja, I., & Krūma, Z. (2019) · FoodBalt ... · doi:10.22616/foodbalt.2019.002 · Cited by 32
Effect of steam treatment on the profile of bioactive compounds and antioxidant activity of defective roasted coffee (Coffea canephora)
Kalschne, D. L., Viegas, M. C., Conti, A., Corso, M. P., & Benassi, M. D. T. (2018) · LWT · doi:10.1016/j.lwt.2018.09.080 · Cited by 23
Self-citation
Biochemical compounds of Arabica coffee (Coffea arabica L.) varieties grown in northwestern highlands of Ethiopia
Mengistu, M. W., Alemayehu, M., & Mohammed, A. S. (2020) · Cogent Food & Agriculture · doi:10.1080/23311932.2020.1741319 · Cited by 23
Effect of the roasting levels of Coffea arabica L. extracts on their potential antioxidant capacity and antiproliferative activity in human prostate cancer cells
de Souza, L. D. S., Horta, I. P. C., Rosa, L. D. S., Lima, L. G. B., da Rosa, J. S., Montenegro, J., dos Santos, L. S., de Castro, R. B. N., Freitas‐Silva, O., & Teodoro, A. J. (2020) · RSC Advances · doi:10.1039/d0ra01179g · Cited by 23
Discrimination of Arabica and Conilon Coffee from Physicochemical Properties Allied to Chemometrics
Agnoletti, B. Z., Oliveira, E. C. D. S., Pinheiro, P. F., & Saraiva, S. H. (2019) · Revista Virtual de Química · doi:10.21577/1984-6835.20190057 · Cited by 25
Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC–MS
Ismail, B. B., Huang, R., Liu, D., Ye, X., & Guo, M. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133475 · Cited by 22
Rapid detection of markers in green coffee beans with different primary processing treatments of Coffea arabica L. from Yunnan
Wan, L., Li, Y., Wang, H., Wang, Y., Song, L., & Liang, W.-J. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139942 · Cited by 21
Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content
Šeremet, D., Fabečić, P., Cebin, A. V., Mandura, A., Pudić, R., & Komes, D. (2022) · Molecules · doi:10.3390/molecules27020448 · Cited by 21
Cafestol, Kahweol and Their Acylated Derivatives: Antitumor Potential, Pharmacokinetics, and Chemopreventive Profile
da Silva, M. A. E., Brand, A. L. M., Novaes, F. J. M., & Rezende, C. M. (2022) · Food Reviews International · doi:10.1080/87559129.2022.2141776 · Cited by 21
Development and validation of chromatographic methods to quantify organic compounds in green coffee (Coffea arabica) beans
Santiago, W. D., Teixeira, A. R., Santiago, J. D. A., Lopes, A. C. A., Brandão, R. M., Caetano, A. R. S., Cardoso, M. D. G., & de Resende, M. L. V. (2020) · Australian Journal of Crop Science · doi:10.21475/ajcs.20.14.08.p2433 · Cited by 20
Feasibility of Elder-Friendly Food Applications of Sacha Inchi According to Cooking Method: Focusing on Analysis of Antioxidative Activity and Brain Neuron Cell Viability
Kim, D., & Joo, N. (2021) · Foods · doi:10.3390/foods10122948 · Cited by 19
Incorporation of spent coffee grounds in muffins: A promising industrial application
Benincá, D. B., do Carmo, L. B., Grancieri, M., Aguiar, L. L., Filho, T. L., Costa, A. G. V., Oliveira, D. D. S., Saraiva, S. H., & Silva, P. I. (2023) · Food Chemistry Advances · doi:10.1016/j.focha.2023.100329 · Cited by 23
Coffee and Parkinson's disease
Asuku, A. O., Ayinla, M. T., Olajide, T. S., Oyerinde, T. O., Yusuf, J. A., Bayo-Olugbami, A. A., & Fajemidagba, G. A. (2024) · Progress in brain research · doi:10.1016/bs.pbr.2024.06.001 · Cited by 19
Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages
Várady, M., Hrušková, T., & Popelka, P. (2020) · Czech Journal of Food Sciences · doi:10.17221/122/2020-cjfs · Cited by 19
HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials
Pedan, V., Stamm, E., Do, T. K. T., Holinger, M., & Reich, E. (2020) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2020.103610 · Cited by 22
Effect of Roasting Degree, Extraction Time, and Temperature of Coffee Beans on Anti-Hyperglycaemic and Anti-Hyperlipidaemic Activities Using Ultrasound-Assisted Extraction
Duangjai, A., Trisat, K., & Saokaew, S. (2021) · Preventive Nutrition and Food Science · doi:10.3746/pnf.2021.26.3.338 · Cited by 19
Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions
Chen, S., Xiao, Y., Tang, W., Jiang, F., Zhu, J. F., Zhou, Y., & Ye, L. (2023) · Foods · doi:10.3390/foods12203857 · Cited by 21
Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review
Laukaleja, I., & Krūma, Z. (2018) · Research for Rural Development/Research for Rural Development (Online) · doi:10.22616/rrd.24.2018.038 · Cited by 18

Authors: Vignoli, J. A., Viegas, M. C., Bassoli, D. G., & Benassi, M. D. T.
Affiliations: Universidade Estadual de Londrina (BR)
Corresponding author: Vignoli, Josiane Alessandra
ORCID: Vignoli, Josiane Alessandra
Viegas, Marcelo Caldeira
Benassi, Marta de Toledo
Venue: Food Research International
Publisher: Elsevier BV
Published: 2014-07
Volume: 61
Pages: 279-285
ISSN: 0963-9969 (ISSN-L)
DOI: 10.1016/j.foodres.2013.06.006
OpenAlex: W2033188722
Cited by: 261
References: 37
Citations by year: 2026: 19 · 2025: 19 · 2024: 28 · 2023: 36 · 2022: 42 · 2021: 27 · 2020: 28 · 2019: 13 · 2018: 16 · 2017: 11 · 2016: 9 · 2015: 6 · 2014: 7
FWCI: 5.39
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 339 d)
Locations: Food Research International (publishedVersion)
Funders: Conselho Nacional de Desenvolvimento Científico e Tecnológico
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 roasting, roasting degree, Coffea arabica, Coffea canephora, bioactive compounds, antioxidant activity, 5-caffeoylquinic acid, trigonelline, furfural, 5-hydroxymethylfurfural, melanoidins, caffeine, coffee by-products

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

Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Self-check

Citations

Cites

Cited by

Related

Metadata

Record

About these checks