European Food Research and Technology

, Volume 217, Issue 2, pp 157–163 | Cite as

Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds

Original Paper

Abstract

Antioxidative activity of green and roasted coffee beans and its correlation with the concentrations of certain substances (polyphenols, caffeine, 5-hydroxymethylfurfural) and the roasting method (convection and microwave) was determined. Antioxidative capacity was estimated based on the capability of synthetic free radical (1,1-diphenyl-2-picryl hydrazyl, DPPH˙) scavenging and counteracting an oxidation of the model system composed of β-carotene and linoleic acid. Green coffee appeared to display the highest effectiveness. In the case of roasted coffee samples, the results of neither test showed distinct correlation; however they indicated that an application of microwave heating for coffee roasting better protected its antioxidative properties. This relationship corresponded to the polyphenol content in roasted beans.

Keywords

Coffee Roasting Microwave Polyphenol Caffeine 

References

  1. 1.
    Daglia M, Cuzzoni MT, Dacarro C (1994) J Agric Food Chem 42:2270–2272Google Scholar
  2. 2.
    Yamaguchi T, Takamura H, Matoba T, Terao J (1998) Biosci Biotechnol Biochem 62:1201–1204Google Scholar
  3. 3.
    Vinson JA, Jang J, Yang J, Dabbagh Y, Liang X, Serry M, Proch J, Cai S (1999) J Agric Food Chem 47:2502–2504Google Scholar
  4. 4.
    Richelle M, Tavazzi I, Offord E (2001) J Agric Food Chem 49:3438–3442Google Scholar
  5. 5.
    Sanchez-Moreno C, Larrauri J A, Saura-Calixto F (1998) J Sci Food Agric 76:270–276Google Scholar
  6. 6.
    Chen JH, Ho C-T (1997) J Agric Food Chem 45:2374–2378CrossRefGoogle Scholar
  7. 7.
    Ohnishi M, Morishita H, Toda S, Yase Y, Kido R (1998) Phytochemistry 47:1215–1218Google Scholar
  8. 8.
    Kroll J, Rawel HM (2001) J Food Sci 66:48–58Google Scholar
  9. 9.
    Goodman BA, Glidewell SM, Deidhton N, Morrice AE (1994) Food Chem 51:399–403Google Scholar
  10. 10.
    Guillot FL, Malnoë A, Stadler R (1996) J Agric Food Chem 44:2503–2510Google Scholar
  11. 11.
    Nicoli MC, Anese M, Manzocco L, Lerici CR (1997) Lebensm-Wiss Technol 30:292–297CrossRefGoogle Scholar
  12. 12.
    Daglia M, Pepetti A, Gregotti C, Berte F, Gazzani G (2000) J Agric Food Chem 48:1449–1454Google Scholar
  13. 13.
    Fuster MD, Mitchell AE, Ochi H, Shibamoto T (2000) J Agric Food Chem 48:5600–5603Google Scholar
  14. 14.
    Macku C, Shibamoto T (1991) Volatile antioxidants isolated from brewed coffee. In: Scientific Symposium on Coffee, 14th Colloque, San Francisco, pp 146-155Google Scholar
  15. 15.
    Krings U, Berger RG (2001) Food Chem 72:223–229Google Scholar
  16. 16.
    Daglia M, Cuzzoni MT, Dacarro C (1994) J Agric Food Chem 42:2273–2277Google Scholar
  17. 17.
    Viet LT, Truchement B (1998) Swiss Patent CH 665 754 A5Google Scholar
  18. 18.
    Yen G-C, Chen, H-Y (1995) J Agric Food Chem 43:27–32Google Scholar
  19. 19.
    Fogliano V, Verde V, Randazzo G, Ritieni A (1999) J Agric Food Chem 47:1035–1040Google Scholar
  20. 20.
    Guerrero G, Suarez M (2001) J Agric Food Chem 49:2454–2458Google Scholar
  21. 21.
    Bicchi CP, Binello AE, Pellegrino GM, Vanni AC (1995) 43:1549–1555Google Scholar
  22. 22.
    Ky C-L, Noirot M, Hamon S (1997) J Agric Food Chem 45:2273–2277Google Scholar
  23. 23.
    ISO 4052 :1983. Coffee. Determination of caffeine content (routine method)Google Scholar
  24. 24.
    Albalá-Hurtado S, Veciana-Nogues MT, Izquierdo-Pulido M, Vidal-Carou MC (1997) J Agric Food Chem 45:2128–2133Google Scholar
  25. 25.
    Friedman M, Dao L (1990) J Agric Food Chem 38:805–808Google Scholar
  26. 26.
    Kanjahn D, Maier HG (1997) Dtsch Lebensm Rundsch 93:44–46Google Scholar
  27. 27.
    Yeo H, Shibamoto T (1991) J Agric Food Chem 39:1860–1862Google Scholar
  28. 28.
    MacLeod G, Coppock BM (1976) J Agric Food Chem 24:835–843Google Scholar
  29. 29.
    Clifford MN (2000) J Sci Food Agric 80:1033–1043CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  1. 1.Institute of Chemical Technology of FoodTechnical University of LodzLodzPoland

Personalised recommendations