Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study.

Acrylamide / analysis Alkaloids / analysis Antioxidants / analysis Chromatography, High Pressure Liquid Coffea / chemistry Coffee / chemistry Food-Processing Industry / methods Hot Temperature Plant Extracts / analysis Quinic Acid / analogs & derivatives
3,5-O-diCaffeoylquinic acid (PubChem CID: 6474310) 3-O-Caffeoylquinic acid (PubChem CID: 1794427) 5-O-Caffeoylquinic acid (PubChem CID: 5280633) Acrylamide Acrylamide (PubChem CID: 6579) Antioxidant activity Asparagine (PubChem CID: 6267) Caffeine (PubChem CID: 2519) Chlorogenic acids Coffee Fructose (PubChem CID: 2723872) Glucose (PubChem CID: 5793) Nicotinic acid Nicotinic acid (PubChem CID: 938) Sucrose (PubChem CID:5988) Trigonelline Trigonelline (PubChem CID: 5570)

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 May 2021
Historique:
received: 19 06 2020
revised: 26 10 2020
accepted: 27 10 2020
pubmed: 15 11 2020
medline: 24 2 2021
entrez: 14 11 2020
Statut: ppublish

Résumé

The aim of this study was to investigate the effect of the coffee roasting process on both toxic and some beneficial antioxidant compounds, applying a systematic and broad approach. Arabica and Robusta green coffee beans were roasted in a lab-scale roaster for different times in order to achieve five roasting degrees (from light to dark) and to assess the evolution of acrylamide (AA), trigonelline, nicotinic acid and caffeoylquinic acids contents (determined by HPLC) as well as antioxidant activity (evaluated by Folin-Ciocalteu, FRAP, DPPH, ABTS assays). The results confirmed that the AA levels and antioxidant activity reached a maximum in the first coffee roasting degrees and then decreased prolonging the heating process, both in Arabica and Robusta samples. Nevertheless, the thermal reduction observed was greater for AA compared to antioxidant activity, which was only slightly reduced due to the balance between the degradation and the neoformation of antioxidant compounds.

Identifiants

DOI: 10.1016/j.foodchem.2020.128514 PMID: 33187741
pubmed: 33187741
pii: S0308-8146(20)32376-1
doi: 10.1016/j.foodchem.2020.128514
pii:
doi:

Substances chimiques

Alkaloids 0
Antioxidants 0
Coffee 0
Plant Extracts 0
caffeoylquinic acid 0
Quinic Acid 058C04BGYI
Acrylamide 20R035KLCI
trigonelline 3NQ9N60I00
folin 63496-41-3

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

128514

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Auteurs

Maria Alessia Schouten (MA)

Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC, Italy. Electronic address: maria.schouten2@unibo.it.

Silvia Tappi (S)

Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47023 Cesena, FC, Italy.

Simone Angeloni (S)

School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, MC, Italy; International Hub for Coffee Research and Innovation, Via Emilio Betti 1, 62020 Belforte del Chienti, MC, Italy.

Manuela Cortese (M)

School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, MC, Italy.

Giovanni Caprioli (G)

School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, MC, Italy.

Sauro Vittori (S)

School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, MC, Italy.

Santina Romani (S)

Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47023 Cesena, FC, Italy.

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Classifications MeSH

questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Acides acycliques › Acrylates › Acrylamides › Acrylamide › Acrylamide formation and antioxidant activity...
questionsmedicales.fr › Composés hétérocycliques › Alcaloïdes › Acrylamide formation and antioxidant activity...
questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › Acrylamide formation and antioxidant activity...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Chromatographie › Chromatographie en phase liquide › Chromatographie en phase liquide à haute performance › Acrylamide formation and antioxidant activity...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Gentianales › Rubiaceae › Coffea › Acrylamide formation and antioxidant activity...
questionsmedicales.fr › Aliments et boissons › Boissons › Café › Acrylamide formation and antioxidant activity...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Industrie de la transformation des aliments › Acrylamide formation and antioxidant activity...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Température élevée › Acrylamide formation and antioxidant activity...
questionsmedicales.fr › Préparations pharmaceutiques › Extraits de plantes › Acrylamide formation and antioxidant activity...
questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Hydroxyacides › Acide quinique › Acrylamide formation and antioxidant activity...