BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF CONILON COFFEE SUBMITTED TO DIFFERENT DEGREES OF ROASTING

被引：22

作者：

Lemos de Morais, Sergio Antonio ^{[1
]}

Torres de Aquino, Francisco Jose ^{[1
]}

do Nascimento, Priscilla Mendes ^{[1
]}

do Nascimento, Evandro Afonso ^{[1
]}

Chang, Roberto ^{[1
]}

机构：

[1] Univ Fed Uberlandia, Inst Quim, BR-38408100 Uberlandia, MG, Brazil

来源：

QUIMICA NOVA | 2009年 / 32卷 / 02期

关键词：

Coffea canephora; bioactive compounds; antioxidant activity; CHLOROGENIC ACID; CONSUMPTION; RISK; CAFFEINE; TRIGONELLINE; CAPACITY; DISEASE; CANCER; GREEN;

D O I：

10.1590/S0100-40422009000200011

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The bioactive compounds and antioxidant activity presented by Conilon coffee ( C. Canephora) variety, produced in the Espirito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total phenols, trigonelline, caffeic and chlorogenic acids. The proanthocyanidin level was the highest for dark roast coffee, while caffeine level didn't show significative changes for the light and middle roast coffees. All the Conilon coffee extracts showed antioxidant activity depending on bioactive compounds concentration and roasting degree. The coffee samples submitted to a light roasting degree showed the highest antioxidant activity.

引用

页码：327 / 331

页数：5

共 50 条

[1] Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans
Herawati, Dian
Giriwono, Puspo Edi
Dewi, Fitriya Nur Annisa
Kashiwagi, Takehiro
Andarwulan, Nuri
FOOD SCIENCE AND BIOTECHNOLOGY, 2019, 28 (01) : 7 - 14
[2] Effects of roasting degrees on phenolic compounds and antioxidant activity in coffee beans from different geographic origins
Liao, Yu-Chen
Kim, Taejo
Silva, Juan L.
Hu, Wu-Yueh
Chen, Bang-Yuan
LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 168
[3] Arabica and Conilon coffee flowers: Bioactive compounds and antioxidant capacity under different processes
Pinheiro, Flavia de Abreu
Elias, Luzia Ferreira
de Jesus Filho, Milton
Modolo, Mariana Uliana
Gomes Rocha, Juliana de Cassia
Lemos, Mayara Fumiere
Scherer, Rodrigo
Cardoso, Wilton Soares
FOOD CHEMISTRY, 2021, 336
[4] Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew
Perrone, Daniel
Farah, Adriana
Donangelo, Carmen M.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (17) : 4265 - 4275
[5] Green coffee VS dietary supplements: A comparative analysis of bioactive compounds and antioxidant activity
Brzezicha, Justyna
Blazejewicz, Daria
Brzezinska, Joanna
Grembecka, Malgorzata
FOOD AND CHEMICAL TOXICOLOGY, 2021, 155
[6] Non-volatile compounds in coffee from the south of Minas Gerais state region submitted to different roasting degrees
Rodarte, Mirian Pereira
Abrahao, Sheila Andrade
Fonseca Alvarenga Pereira, Rosemary Gualberto
Malta, Marcelo Ribeiro
CIENCIA E AGROTECNOLOGIA, 2009, 33 (05): : 1366 - 1371
[7] A meta analysis: the effects of types, roasting degrees and origins on antioxidant properties of coffee
Melliyanti, Shalmy Nurma
Afandi, Frendy Ahmad
Giriwono, Puspo Edi
Herawati, Dian
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (06) : 2857 - 2865
[8] Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues
Cruz, Rebeca
Gomes, Teresa
Ferreira, Anabela
Mendes, Eulalia
Baptista, Paula
Cunha, Sara
Pereira, Jose Alberto
Ramalhosa, Elsa
Casal, Susana
FOOD CHEMISTRY, 2014, 145 : 95 - 101
[9] Coffee capsules: implications in antioxidant activity, bioactive compounds, and aluminum content
Isac-Torrente, Luis
Fernandez-Gomez, Beatriz
Miguel, Marta
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2020, 246 (11) : 2335 - 2347
[10] Coffee (Coffea arabica L.) bioactive compounds and antioxidant activity
Abrahao, Sheila Andrade
Fonseca Alvarenga Pereira, Rosemary Gualberto
da Silveira Duarte, Stella Maris
Lima, Adriene Ribeiro
Alvarenga, Dalila Junqueira
Ferreira, Eric Batista
CIENCIA E AGROTECNOLOGIA, 2010, 34 (02): : 414 - 420

← 1 2 3 4 5 →