View More View Less
  • 1 University of Veterinary and Pharmaceutical Sciences Brno, Palackého tř. 1/3, 612 42 Brno - Královo Pole, Czech Republic
  • 2 University of Veterinary and Pharmaceutical Sciences Brno, Palackého tř. 1/3, 612 42 Brno - Královo Pole, Czech Republic
  • 3 Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Coffee beans contain a large amount of antioxidants, which are subjected to various changes during roasting. In this study, antioxidant potential of raw and roasted to different degree (light, medium, dark) C. arabica and C. robusta coffee beans was evaluated by the four antioxidant assay methods, TPC, FRAP, TEAC, and DPPH˙.

The obtained results revealed significant differences between the coffee types, roasting degree, and antioxidant activity assessment methods. FRAP and TPC appeared to be the most appropriate methods for revealing the differences in antioxidant potential of different coffee types and the effects of roasting. The results obtained by these methods were in good correlation. ABTS and DPPH? methods are not enough sensitive for the determination of roasting degrees.

In general, based on statistical data evaluation, antioxidant activity is more dependent on the coffee type than on the degree of roasting, however, the selection of analytical method may also be significant.

  • ALVES, R.C., COSTA, S.G.A., JEREZ, M., CASAL, S., SINEIRO, J., NÚÑEZ, M.J. & OLIVEIRA, B. (2010): Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: Influence of technological factors. J. Agric.Food Chem., 58, 1222112229.

    • Search Google Scholar
    • Export Citation
  • BALASUNDRAM, N., SUNDRAM, K. & SAMMAN, S. (2006): Phenolic compounds in plants and agri-industrial byproducts: Antioxidant activity, occurrence, and potential uses. Food Chem., 99, 191203.

    • Search Google Scholar
    • Export Citation
  • BENZIE, I.F.F. & STRAIN, J.J. (1996): The ferric reducing ability of plasma as a measure of “antioxidant power”: the FRAP assay. Anal Biochem., 239, 7076.

    • Search Google Scholar
    • Export Citation
  • BONDET, V., BRAND-WILLIAMS, W. & BERSET, C. (1997): Kinetics and mechanisms of antioxidant activity using the DPPH˙ free radical method. Lebensm. Wiss. Technol., 30, 609615.

    • Search Google Scholar
    • Export Citation
  • BRAND-WILLIAMS, W., CUVELIER, M.E. & BERSET, C. (1995): Use of a radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol., 28, 2530.

    • Search Google Scholar
    • Export Citation
  • BRINDZOVÁ, L., ZALIBERA, M., JAKUBÍK, T., MIKULÁŠKOVÁ, M., TAKÁCSOVÁ, M., MOŠOVSKÁ, S. & RAPTA, P. (2009): Antimutagenic and radical scavenging activity of wheat bran. Cereal Res. Commun., 37, 4555.

    • Search Google Scholar
    • Export Citation
  • DEL CASTILLO, M.D., AMES, J.M. & GORDON, M.H. (2002): Effect of roasting on the antioxidant activity of coffee brews. J. Agric. Food Chem., 50, 36983703.

    • Search Google Scholar
    • Export Citation
  • HUANG, D., OU, B. & PRIOR, R.L. (2005): The chemistry behind antioxidant capacity assays. J. Agric. Food Chem., 53, 18411856.

  • LOŽIENÉ, K., VENSKUTONIS, P.R., ŠIPAILIENĖ, A. & LABOKAS, J. (2007): Radical scavenging and antibacterial properties of the extracts from different Thymus pulegioides L. chemotypes. Food Chem., 103, 546559.

    • Search Google Scholar
    • Export Citation
  • MEDINA, M.B. (2011): Simple and rapid method for the analysis of phenolic compounds in beverages and grains. J. Agric. Food Chem., 59, 15651571.

    • Search Google Scholar
    • Export Citation
  • MISHRA, K., OJHA, H. & CHAUDHURY, N.K. (2012): Estimation of antiradical properties of antioxidants using DPPH˙ assay: A critical review and results. Food Chem., 130, 10361043.

    • Search Google Scholar
    • Export Citation
  • MONTREAU, F.R. (1972): Sur le dosage des composés phénoliques totaux dans les vins par la méthode Folin-Ciocalteau. Connaiss. Vigne Vin., 24, 397404. -ref: SOMPORN, CH., KAMTUO, A., THEERAKULPISUT, P. &

    • Search Google Scholar
    • Export Citation
  • SIRIAMORNPUN, S. (2011): Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor). Int. J. Food Sci. Tech., 46, 22872296.

    • Search Google Scholar
    • Export Citation
  • MOREIRA, D.P., MONTEIRO, M.C., RIBEIRO-ALVES, M., DONANGELO, C.M. & TRUGO, L.C. (2005): Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages. J. Agric. Food Chem., 53, 13991402.

    • Search Google Scholar
    • Export Citation
  • PRIOR, R.L., WU, X., & SCHAICH, K. (2005): Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem., 53, 42904302.

    • Search Google Scholar
    • Export Citation
  • RICHELLE, M., TAVAZZI, I. & OFFORD, E. (2001): Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup. J. Agric. Food Chem., 49, 34383442.

    • Search Google Scholar
    • Export Citation
  • SOMPORN, CH., KAMTUO, A., THEERAKULPISUT, P. & SIRIAMORNPUN, S. (2011): Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor). Int. J. Food Sci. Tech., 46, 22872296.

    • Search Google Scholar
    • Export Citation
  • VIGNOLI, J.A., BASSOLI, D.G. & BENASSI, M.T. (2011): Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material. Food Chem., 124, 863868.

    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE.

  • Impact Factor (2019): 0.458
  • Scimago Journal Rank (2019): 0.212
  • SJR Hirsch-Index (2019): 27
  • SJR Quartile Score (2019): Q3 Food Science
  • Impact Factor (2018): 0.547
  • Scimago Journal Rank (2018): 0.24
  • SJR Hirsch-Index (2018): 25
  • SJR Quartile Score (2018): Q3 Food Science

Language: English
Founded in 1972
Publication: One volume of four issues annually
Publication Programme: 2019: Vol. 48
Indexing and Abstracting Services:

  • ASCA
  • Linguistics Abstracts
  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

Subscribers can access the electronic version of every printed article.

Senior editors

Editor(s)-in-Chief: Salgó, András

Co-ordinating Editor(s) Tóth-Markus

Co-ordinating Editor(s) Marianna

Co-editor(s): A. Halász

       Editorial Board

L. Abrankó (Budapest), J. Baranyi (Norwich), I. Bata-Vidács (Budapest), J. Beczner (Budapest), Gy. Biró (Budapest), A. Blázovics (Budapest), F. Capozzi (Bologna), M. Carcea (Rome), Zs. Cserhalmi (Budapest), M. Dalla Rosa (Bologna), I. Dalmadi (Budapest), K. Demnerova (Prague), Muying Du (Chongqing), S. N. El (Izmir), S. B. Engelsen (Copenhagen), E. Gelencsér (Budapest), V. M. Gómez-López (Murcia), J. Hardi (Osijek), N. Ilić (Novi Sad), D. Knorr (Berlin), H. Köksel (Ankara), R. Lásztity (Budapest), K. Liburdi (Cork), M. Lindhauer (Detmold), M.-T. Liong (Penang), M. Manley (Stellenbosch), M. Mézes (Gödöllő), Á. Németh (Budapest), Q. D. Nguyen (Budapest), L. Nyström (Zürich), V. Piironen (Helsinki), A. Pino (Catania), M. Rychtera (Prague), K. Scherf (München), R. Schönlechner (Wien), A. Sharma (Mumbai), A. Szarka (Budapest), M. Szeitzné Szabó (Budapest), L. Varga (Mosonmagyaróvár), R. Venskutonis (Kaunas), B. Wróblewska (Olsztyn)

 

Acta Alimentaria
Central Food Research Institute
Herman Ottó út 15.
H-1022 Budapest, Hungary
Phone: (36 1) 356 4673 or 355 8244 ext. 179
Fax: (36 1) 356 4673
E-mail: actaalim@cfri.hu