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Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees
Open accessAbstract
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.
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“It is well established that, as roasting temperature increases, CQA concentrations in the solid bean matrix decrease due to compound degradation [6,25,42,43].”
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 [6]
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“Previous studies have found that the increase in melanoidins serves to maintain the level of TAC in coffees as degree of roast increases [6,42,51].”
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 [6]
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“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 [6]
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“It is known that degree of roast significantly affects the chemistry of hot brew coffee [6,11,12]”
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 [6]
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Metadata
- 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
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2014-07
- Volume
- 61
- Pages
- 279-285
- ISSN
- 0963-9969 (ISSN-L)
- 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
- 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
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