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.
引用
收藏
页码：187 / 196
页数：9
相关论文
共 50 条
  • [31] Extraction and determination of total polyphenols and antioxidant capacity of red coffee (Coffea arabica L.) pulp of wet processing plants
    Geremu M.
    Tola Y.B.
    Sualeh A.
    Chemical and Biological Technologies in Agriculture, 3 (1)
  • [32] EFFECT OF ANTIOXIDANT DIETARY FIBER FROM SPENT COFFEE (COFFEA ARABICA L.) GROUNDS ON GASTROINTESTINAL HEALTH OF ADULTS
    Gomez Castrejon, Karen Lizzety
    Campos Vega, Rocio
    ANNALS OF NUTRITION AND METABOLISM, 2017, 71 : 1204 - 1205
  • [33] Application of the multivariate approach to study the physiological responses of coffee (Coffea arabica L. var. Red caturra) to different levels of solar radiation
    Larramendi, Luis Rodriguez
    Valdes, Ramiro
    Medina, Ramon
    Velasco, Eduardo
    Fonseca, Idalmis
    Verdecia, Juan
    Zamora, Rosalba
    Celeiro, Fernando R.
    CENTRO AGRICOLA, 2005, 32 (02): : 23 - 30
  • [34] Physicochemical, aromatic, sensory properties and antioxidant activity of roasted coffee (Coffea arabica L.) treated with cold plasma technology
    Patricia Casas-Junco, Paloma
    Arturo Ragazzo-Sanchez, Juan
    Raymundo Solis-Pacheco, Josue
    Rosa Aguilar-Uscanga, Blanca
    Guadalupe Sayago-Ayerdi, Sonia
    Calderon-Santoyo, Montserrat
    BIOTECNIA, 2021, 23 (02): : 120 - 126
  • [35] Effect of in vitro digestion on bioactive compounds, antioxidant and antimicrobial activities of coffee (Coffea arabica L.) pulp aqueous extract
    Khochapong, Wiriya
    Ketnawa, Sunantha
    Ogawa, Yukiharu
    Punbusayakul, Niramol
    FOOD CHEMISTRY, 2021, 348
  • [36] Characterization of phenolic compounds and antioxidant activity of dehydrated coffee pulp (Coffea arabica L.) from three coffee farms in the Amazonas region (Peru)
    Cruzalegui, Robert J.
    Güivin, Orlando
    Fernández-Jeri, Armstrong B.
    Cruz, Rosita
    Informacion Tecnologica, 2021, 32 (05): : 157 - 166
  • [37] Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis)
    Girgin, Nilufer
    El Sedef, Nehir
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2015, 37 : 119 - 127
  • [38] Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins
    Zhu, Mengting
    Long, You
    Ma, Yingjie
    Chen, Yi
    Yu, Qiang
    Xie, Jianhua
    Li, Bin
    Tian, Jinlong
    LWT, 2021, 140
  • [39] Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins
    Zhu, Mengting
    Long, You
    Ma, Yingjie
    Chen, Yi
    Yu, Qiang
    Xie, Jianhua
    Li, Bin
    Tian, Jinlong
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 140
  • [40] Myrtuscommunis L.: essential oil chemical composition, total phenols and flavonoids contents, antimicrobial, antioxidant, anticancer, and α-amylase inhibitory activity
    Nawaf Al-Maharik
    Nidal Jaradat
    Nisreen Al-Hajj
    Summayah Jaber
    Chemical and Biological Technologies in Agriculture, 10
12345