Effect of processing and roasting on the antioxidant activity of coffee brews
Effect of processing and roasting on the antioxidant activity of coffee brews
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DOI：
10.1590/s0101-20612005000200035
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发表时间：
2005-06-01
影响因子：
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通讯作者：
Gouvêa, Cibele Marli Cação Paiva
中科院分区：
文献类型：
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作者：
Duarte, Stella Maris da Silveira;Abreu, Celeste Maria Patto de;Gouvêa, Cibele Marli Cação Paiva
本研究的目的是评价加工和烘焙对咖啡冲泡物抗氧化活性的影响。研究人员分析了用轻度、中度和深度烘焙咖啡调制的咖啡。测定了pH、总固形物含量、多酚含量、还原性物质和绿原酸含量。分析了愈创木酚水提液的抗氧化活性、愈创木酚的脱色能力和抑制脂质过氧化的能力。咖啡冲泡物的抗氧化活性呈浓度依赖性。随着焙烧，其抗氧化活性和多酚含量逐渐降低。浅焙咖啡的抗氧化活性最高，深焙咖啡的抗氧化活性最低。结果表明，饮用由轻度和中度烘焙咖啡制成的咖啡冲泡可能会保护细胞免受氧化应激损伤。
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 analysed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaiacol decolorizing and the capacity to inhibit lipid peroxidation were also analysed. 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.