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 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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Functional Properties of Coffee and Coffee By-Products
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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
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Vignoli, J. A., Bassoli, D. G., & Benassi, M. T. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2010.07.008 · Cited by 375
Self-citationEffect 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
Farah, A. (2012) · Coffee · doi:10.1002/9781119949893.ch2 · Cited by 330
Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree
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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
Choudhary, A., Kumar, V., Kumar, S., Majid, I., Aggarwal, P., & Suri, S. (2020) · Toxin Reviews · doi:10.1080/15569543.2020.1756857 · Cited by 161
Jeszka‐Skowron, M., Zgoła‐Grześkowiak, A., & Grześkowiak, T. (2014) · European Food Research and Technology · doi:10.1007/s00217-014-2356-z · Cited by 166
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
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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