Effect of processing and roasting on the antioxidant activity of coffee brews

Food Science and Technology (Campinas)

Stella Maris Da Silveira Duarte²  Celeste Maria Patto De Abreu¹  Hilary Castle De Menezes¹  Marcelo Henrique Dos Santos²  Cibele Marli Cação Paiva Gouvêa² 

[1] ,Escola de Farmácia e Odontologia de AlfenasAlfenas MG ,Brazil

关键词: beverage;    antioxidant activity;    roasting;    coffee;    processing;    bebida;    atividade antioxidante;    torração;    café;    processamento;   

DOI  :  10.1590/S0101-20612005000200035

来源: SciELO

【 摘 要 】

The aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentration-dependent. A progressive antioxidant activity and polyphenols content was observed decreasing with roasting. The light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity. The results indicate that the ingestion of coffee brews prepared with light and medium roasted coffees might protect cells from oxidative stress damages.

【 授权许可】

CC BY   
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