Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews

Instant coffees produced from the same green coffee beans were supplied from a company in different roasting degrees, light, medium, and dark. Melanoidins were obtained by ultrafiltration (10 kDa) and subsequent diafiltration. Pure melanoidins were isolated from melanoidins after overnight incubation in 2 M NaCl. The antioxidant activities of instant coffees, melanoidins, and pure melanoidins were tested using the conjugated diene formation from a 2,2'-azobis(2-amidinopropane) dihydrochloride-induced linoleic acid oxidation in an aqueous system. No significant differences were found between melanoidins and pure melanoidins with different roasting degrees. Therefore, the contribution of the pure melanoidin fraction to the total antioxidant activity of melanoidins was significantly lower. More than 50% of the antioxidant activity of melanoidins is due to low molecular weight compounds linked non-covalently to the melanoidin skeleton. A new concept of the overall antioxidant properties of food melanoidins is described, where chelating ability toward low molecular weight antioxidant compounds is connected to the stabilization of these compounds involved in the shelf life of the product.