Changes of antioxidant capacity of Robusta coffee during roasting

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes of antioxidant capacity of Robusta coffee during roasting

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Changes of antioxidant capacity of Robusta coffee during roasting

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

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Číslo periodika v rámci svazku

27

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

000269005600018

EID výsledku v databázi Scopus

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