The effect of roasting on the total polyphenols and antioxidant activity of coffee
The effect of roasting on the total polyphenols and antioxidant activity of coffee
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DOI：
10.1080/03601234.2020.1724660
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发表时间：
2020-02-17
影响因子：
2
通讯作者：
Demianova, Alzbeta
中科院分区：
文献类型：
--
作者：
Bobkova, Alica;Hudacek, Marek;Demianova, Alzbeta
采用紫外-可见分光光度法测定了绿色、浅焙、中焙和深焙咖啡豆的总多酚含量和抗氧化活性。水咖啡提取物在绿色和轻度烘焙咖啡中显示出最高水平的多酚，其中总多酚含量（TPC）的范围分别为49.19 +/- 0.70至74.05 +/- 0.28和59.79 +/- 1.45至38.34 +/- 1.26 g GAE.kg（-1）。在中度烘焙样品中，其范围为43.90 +/- 3.07至74.05 +/-0.28 g GAE.kg（-1），在深度烘焙样品中，其范围为37.44 +/- 0.63至47.41 +/- 0.69 g GAE.kg（-1）。在轻度烘焙咖啡中，总抗氧化能力（TAC）达到最高值（DPPH抑制范围从69.08 +/- 1.33%到78.55 +/- 0.89%）。深色烘焙咖啡的多酚含量和总抗氧化能力都最低。在TPC的情况下，统计学显著差异（P
The total polyphenolic content and the antioxidant activity have been analyzed in ground beans of green, light, medium and dark roasted coffee by UV-VIS spectrometry. Water coffee extracts showed the highest levels of polyphenols in green and light roasted coffees where the total polyphenolic content (TPC) ranged from 49.19 +/- 0.70 to 74.05 +/- 0.28 and from 59.79 +/- 1.45 to 38.34 +/- 1.26 g GAE.kg(-1), respectively. In medium roast samples it ranged from 43.90 +/- 3.07 to 74.05 +/- 0.28g GAE.kg(-1) and in dark roast from 37.44 +/- 0.63 to 47.41 +/- 0.69 g GAE.kg(-1). The total antioxidant capacity (TAC) reached the highest values (DPPH inhibition ranging from 69.08 +/- 1.33% to 78.55 +/- 0.89%) in light roasted coffees. Dark roasted coffees showed both the lowest content of polyphenols as well as the total antioxidant capacity. In case of TPC, statistically significant differences (P