Effect of coffee aging (coffea arabica l. Var. Castillo) on the composition of total phenols, flavonoids, chlorogenic acid and antioxidant activity

被引：1
|
作者：
Ormaza A.M. [1 ]
Díaz F.O. [1 ]
Rojano B.A. [2 ]
机构：
[1] Universidad de Caldas, Facultad de Ingeniería, Manizales
[2] Universidad Nacional de Colombia, Escuela de Química, sede Medellín
来源：
Informacion Tecnologica | 2018年 / 29卷 / 03期
关键词：
Coffee; Cup profile; Free radicals; Nutraceutical; Roasting;
D O I：
10.4067/S0718-07642018000300187
中图分类号：
学科分类号：
摘要：
The compositional change of roasted and ground coffee in terms of the concentration of antioxidants and their antioxidant capacity due to their storage in oak barrels used in the aging of rum has been studied. The sensorial profile of the aged samples was similar to the untreated coffee, emphasizing the aroma, fragrance and overall impression of these samples. The increase in the concentration of total phenols, flavonoids, chlorogenic acid and the capacity of absorption of oxygen radicals was registered in the samples subjected to the aging process in oak barrels. The aging process in oak increased the concentration of antioxidant metabolites and the oxygen radical absorption capacity. Additionally, it gave the coffee obtained a good cup profile and nutraceutical properties, which makes it a recommended product for mass consumption. © 2018 Centro de Informacion Tecnologica. All Rights Reserved.
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页码：187 / 196
页数：9
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