Changes of antioxidant capacity of Robusta coffee during roasting

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022341" target="_blank" >RIV/60461373:22330/09:00022341 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Changes of antioxidant capacity of Robusta coffee during roasting
Original language description
The in vitro radical scavenging capacity of the roasted and ground coffee is generally known as well as the published results of lowering the incidence of various diseases by regular intake of coffee. The antioxidant capacity of coffee is based mainly onthe phenols, but during the roasting phenols are degraded and new products with antioxidant capacity are formed. A major contributor to the antioxidant activity was identified as N-methylpyridinium, which is formed during the roasting by degradation oftrigonelline, the degradation is about 50 % of trigonelline content and the concentration of N-methylpyridinium in roasted coffee is up to 0.25% on a dry weight basis. These literature data were verified within the processing plant experiment, during theusual roasting procedure of Robusta coffee the following parameters were analysed: humidity, water activity, total antioxidant capacity, total phenols, chlorogenic acid and trigonelline content, and colour (L, a, b). The changes of the e
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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