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Antioxidant activity of coffee brews

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Abstract

The total antioxidant activity of coffee beverages was measured with stabilized radical EPR spectroscopy. Depending on which stabilized radical is used, Fremy's salt (potassium nitrosodisulphonate) or 2,2,6,6-tetramethyl-1-piperidin-1-oxyl (TEMPO) values can differ significantly. For the determination of antioxidant activity of Maillard reaction products in coffee, TEMPO appears to be the better radical marker. Thus the contribution of both main antioxidant active compounds (polyphenols, melanoidins) whose ratio varies with roasting conditions could be estimated. During storage experiments of coffees brews changes in antioxidant action are found to be time dependent. The content of chlorogenic acids increased significantly at higher storage temperatures, probably caused by a release from polymer structures. Additional antioxidant capacity of coffee melanoidins seems to be strongly influenced by atmospheric oxygen. The higher roasted sample is less vulnerable than medium or light roasted coffee. Investigations with model systems showed that among all coffee constituents the carbohydrates are mainly responsible for the formation of oxygen scavenging substances.

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Acknowledgments

Nestlé Research Centre Lousanne (Switzerland) is thanked for providing coffee samples.

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Authors and Affiliations

  1. Technical University Berlin, Institute of Food Chemistry, Gustav-Meyer-Allee 25, 13355, Berlin, Germany

    Bettina Cämmerer & Lothar W. Kroh

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  1. Bettina Cämmerer
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  2. Lothar W. Kroh
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Correspondence to Lothar W. Kroh.

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Cämmerer, B., Kroh, L.W. Antioxidant activity of coffee brews. Eur Food Res Technol 223, 469–474 (2006). https://doi.org/10.1007/s00217-005-0226-4

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  • DOI: https://doi.org/10.1007/s00217-005-0226-4

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