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
  • [41] Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)
    Ivanovic, Stefan
    Avramovic, Natasa
    Dojcinovic, Biljana
    Trifunovic, Snezana
    Novakovic, Miroslav
    Tesevic, Vele
    Mandic, Boris
    FOODS, 2020, 9 (04)
  • [42] Effect of processing and drying methods on biochemical composition of coffee (Coffea arabica L.) varieties in Jimma Zone, Southwestern Ethiopia
    Eshetu, Elfinesh Firdissa
    Tolassa, Kassaye
    Mohammed, Ali
    Berecha, Gezahegn
    Garedew, Weyessa
    COGENT FOOD & AGRICULTURE, 2022, 8 (01):
  • [43] COMPOSITION AND ANTIOXIDANT ACTIVITY OF KALE (BRASSICA OLERACEA L. VAR. ACEPHALA) RAW AND COOKED
    Sikora, Elzbieta
    Bodziarczyk, Izabela
    ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, 2012, 11 (03) : 239 - 248
  • [44] The effect of organic farming on total phenols, total flavonoids, brown compounds and antioxidant activity of spent coffee grounds from Mexico
    Ozuna, Cesar
    Mulik, Stanislav
    Valdez-Rodriguez, Berenice
    Abraham-Juarez, Ma. del Rosario
    Fernandez-Lopez, Claudia Lorena
    BIOLOGICAL AGRICULTURE & HORTICULTURE, 2020, 36 (02) : 107 - 118
  • [45] Myrtus communis L.: essential oil chemical composition, total phenols and flavonoids contents, antimicrobial, antioxidant, anticancer, and α-amylase inhibitory activity
    Al-Maharik, Nawaf
    Jaradat, Nidal
    Al-Hajj, Nisreen
    Jaber, Summayah
    CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE, 2023, 10 (01)
  • [46] Exogenous Kinetin Promotes the Nonenzymatic Antioxidant System and Photosynthetic Activity of Coffee (Coffea arabica L.) Plants Under Cold Stress Conditions
    Acidri, Robert
    Sawai, Yumiko
    Sugimoto, Yuko
    Handa, Takuo
    Sasagawa, Daisuke
    Masunaga, Tsugiyaki
    Yamamoto, Sadahiro
    Nishihara, Eiji
    PLANTS-BASEL, 2020, 9 (02):
  • [47] Comparison between Coffea arabica L. ‘Laurina’ and C. arabica ‘Bourbon’ seedlings grown in daylight or darkness for their polysaccharidic cell wall composition and caffeine and chlorogenic acid contents
    Sophie Adler
    Gregory Mouille
    Isabelle Fock-Bastide
    Sylvie Citerne
    Michel Noirot
    Trees, 2016, 30 : 665 - 674
  • [48] Comparison between Coffea arabica L. 'Laurina' and C-arabica 'Bourbon' seedlings grown in daylight or darkness for their polysaccharidic cell wall composition and caffeine and chlorogenic acid contents
    Adler, Sophie
    Mouille, Gregory
    Fock-Bastide, Isabelle
    Citerne, Sylvie
    Noirot, Michel
    TREES-STRUCTURE AND FUNCTION, 2016, 30 (03): : 665 - 674
  • [49] Antioxidant dietary fiber isolated from spent coffee (Coffea arabica L.) grounds improves chronotype and circadian locomotor activity in young adults
    Oseguera-Castro, Karla Y.
    Madrid, Juan A.
    Martinez Madrid, Maria Jose
    Garcia, Olga P.
    del Castillo, Maria Dolores
    Campos-Vega, Rocio
    FOOD & FUNCTION, 2019, 10 (08) : 4546 - 4556
  • [50] Efficient enrichment of total flavonoids from kale (Brassica oleracea L. var. acephala L.) extracts by NKA-9 resin and antioxidant activities of flavonoids extract in vitro
    Chen, Xiaomin
    Wang, Hui
    Huang, Xiaojun
    Xia, Shengkun
    Chen, Chunhua
    Nie, Qixing
    Nie, Shaoping
    FOOD CHEMISTRY, 2022, 374
12345