The effect of roasting on the total polyphenols and antioxidant activity of coffee. Issue 5 (3rd May 2020)

• Record Type: Journal Article
• Authors: Bobková, Alica; Hudáček, Marek; Jakabová, Silvia; Belej, Ľubomír; Capcarová, Marcela; Čurlej, Jozef; Bobko, Marek; Árvay, Július; Jakab, Imrich; Čapla, Jozef; Demianová, Alžbeta
• Is Part Of: Journal of environmental science and health. Volume 55:Issue 5(2020)
• Page Start: 495
• Page End: 500
• Publication Date: 2020-05-03
• Subjects: Green coffee -- roast stages -- phenolic content -- antioxidant capacity -- DPPH assay; Pesticides -- Environmental aspects -- Periodicals; Food contamination -- Periodicals; Agricultural wastes -- Environmental aspects -- Periodicals; Ecology -- periodicals; Pesticides -- toxicity -- periodicals; Food Contamination -- periodicals; 363.73
• DOI: 10.1080/03601234.2020.1724660
• Languages: English
• ISSNs: 0360-1234

Abstract

Abstract: 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˂0.001) have been identified between green coffee and other roasted degrees. Also, dark coffee showed statistically noticeable differences (P˂0.001) in TPC in relation to other roasted stages. Statistically important difference (P˂0.001) has been discovered between the total antioxidant capacity of dark roasted coffee and other roasting levels. The results demonstrated that roasting process affects both the oxidative activity as well as polyphenolic content.