scholarly journals Comparative Study of Antioxidant Property of Coffee and Its Additives

2021 ◽  
pp. 89-96
Author(s):  
Deepti Bajaj ◽  
Suhas Ballal
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Comparative Study ◽  
Antioxidant Properties ◽  
Group Analysis ◽  
Antioxidant Property ◽  
Roasted Coffee ◽  
Instant Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

Coffee, one of the most commonly consumed beverages is a very rich source of antioxidants alongside various other health benefits. The roasted beans of coffee are the seed of berry obtained from coffea species. These roasted coffee beans are utilized to prepare coffee. India is today producer of 16 unique varieties of coffee most of which originate from southern India. The goodness of coffee and Ganoderma can do wonders to human health. This study is aimed to have an analysis of antioxidant properties of instant coffee, filter coffee, coffee with Ganoderma extracts and ginger coffee by estimating the Ascorbic Acid equivalents (AAE). The essence of the study is the presence of additions and the antioxidant activity of the coffee samples in their presence. The two infusions used in the study are extracts of Ganoderma and ginger. The study also aims to have a inter group analysis of antioxidant properties of all the samples. The study was conducted using basic colorimetric techniques.

A comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans

2007 ◽  
Vol 101 (1) ◽  
pp. 26-32 ◽  
Author(s):  
Anna Luiza S. Vasconcelos ◽  
Adriana S. Franca ◽  
Maria Beatriz A. Glória ◽  
Juliana C.F. Mendonça
Keyword(s):  
Comparative Study ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
Chemical Attributes ◽  
Roasted Coffee Beans

Four-Year Surveillance for Ochratoxin A and Fumonisins in Retail Foods in Japan

2010 ◽  
Vol 73 (2) ◽  
pp. 344-352 ◽  
Author(s):  
KOJI AOYAMA ◽  
MASAHIRO NAKAJIMA ◽  
SETSUKO TABATA ◽  
EIICHI ISHIKURO ◽  
TOSHITSUGU TANAKA ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Wheat Flour ◽  
Food Products ◽  
Roasted Coffee ◽  
Instant Coffee ◽  
Coffee Beans ◽  
Canned Corn ◽  
Corn Snacks ◽  
Roasted Coffee Beans ◽  
Buckwheat Flour

Between 2004 and 2007 we examined foods from Japanese retail shops for contamination with ochratoxin A (OTA) and fumonisins B1,B2, and B3. A total of 1,358 samples of 27 different products were examined for OTA, and 831 samples of 16 different products were examined for fumonisins. The limits of quantification ranged from 0.01 to 0.5 μg/kg for OTA and 2 to 10 μg/kg for the fumonisins. OTA was detected in amounts higher than limits of quantification in wheat flour, pasta, oatmeal, rye, buckwheat flour and dried buckwheat noodles, raisins, wine, beer, coffee beans and coffee products, chocolate, cocoa, and coriander. OTA was found in more than 90% of the samples of instant coffee and cocoa, and the highest concentration of OTA, 12.5 μg/kg, was detected in raisins. The concentration of OTA in oatmeal, rye, raisins, wine, and roasted coffee beans varied remarkably from year to year. Fumonisins were detected in frozen and canned corn, popcorn grain, corn grits, cornflakes, corn soups, corn snacks, beer, soybeans, millet, and asparagus. The highest concentrations of fumonisins B1, B2, and B3 were detected in corn grits (1,670, 597, and 281 μg/kg, respectively). All of the samples of corn grits were contaminated with fumonisins, and more than 80% of the samples of popcorn grain and corn snacks contained fumonisins. OTA and fumonisins were detected in several food products in Japan; however, although Japan has not set regulatory levels for these mycotoxins, their concentrations were relatively low.

scholarly journals Skrining Fitokimia dan Uji Antioksidan Ekstrak Biji Kopi Sangrai Jenis Arabika (Coffea arabica) Asal Wamena dan Moanemani, Papua

2019 ◽  
Vol 11 (2) ◽  
pp. 103-109
Author(s):  
Septiani Mangiwa ◽  
Agnes Eri Maryuni
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Phytochemical Analysis ◽  
Coffee Bean ◽  
Roasted Coffee ◽  
Phytochemical Content ◽  
Phytochemical Investigation ◽  
Coffee Beans ◽  
Dpph Method ◽  
Roasted Coffee Beans

Coffee bean are rich of secondary metabolits that able to inhibit free radical compounds. This antioxidant activity may reduce many diseases correlated with it. The aims of this study were to determined the phytochemical content and antioxidant activity of roasted coffee bean from Wamena and Moenemani regency, Papua. Roasted coffee beans were extracted by maceration for 24 hr with methanol. Harborne standard method was used for the phytochemical analysis  and DPPH assay was used to  determine the antioxidant activity. IC50 was measured by spectrophotometric assay using spectrophotometer Uv-Vis at 517 nm wavelenghth. Result showed that both Arabica roasted coffee beans from Wamena and Moanemany had the capacity to inhibit free radical  at 61,71% and 69,7% with IC50 at  107,97 and 100,91 ppm, respectively . Phytochemical investigation revealed that the bioactive compounds from Moanemani and Wamena coffee beans were similar, which composed of alkaloids, flavonoids, terpenoids, saponins, and tanins. In conclusion, the methanolic extract of roasted Arabica coffee beans from Wamena and Moanemani can be used as the source of natural antioxidant.Keywords: Arabica roasted coffee beans; phytochemical; antioxidant; DPPH method.

scholarly journals Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

Antioxidants ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 408
Author(s):  
Mesfin Haile ◽  
Hyung Min Bae ◽  
Won Hee Kang
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Green Coffee ◽  
Roasted Coffee ◽  
Green Beans ◽  
Processing Methods ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Roasted Coffee Beans ◽  
Elephant Dung

There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is produced. The elephant dung coffee is produced using the digestive bioprocessing method. In the present experiment, the antioxidant activity and volatile compounds of coffee that have been processed using different methods were compared. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) of green coffee beans from all treatments were higher as compared to roasted coffee beans. Regarding the green coffee beans, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of elephant dung coffee beans was higher as compared to that of the DP and WP coffee beans. The green coffee beans had higher DPPH activity and ferric reducing antioxidant power (FRAP) value compared to the roasted coffee beans. The green beans of elephant dung coffee had a high TPC than the beans obtained by WP and DP methods. TFC in elephant dung coffee in both green and roasted condition was improved in contrast to the beans processed using dry and wet methods. The elephant dung coffee had an increased TTC in comparison to the DP and WP coffee (green beans). About 37 volatile compounds of acids, alcohols, aldehydes, amide, esters, ethers, furans, furanones, ketones, phenols, pyrazines, pyridines, Heterocyclic N, and pyrroles functional classes have been found. Some of the most abundant volatile compounds detected in all treatments of coffee were 2-furanmethanol, acetic acid, 2-methylpyrazine, 2,6-dimethylpyrazine, pyridine, and 5-methylfurfural. Few volatile compounds have been detected only in elephant dung coffee. The principal component analysis (PCAs) was performed using the percentage of relative peak areas of the volatile compound classes and individual volatile compounds. This study will provide a better understanding of the impacts of processing methods on the antioxidants and volatile compounds of coffee.

scholarly journals Comparison of antioxidant activity between green and roasted coffee beans using molecular methods

2015 ◽  
Vol 12 (5) ◽  
pp. 7293-7302 ◽  
Author(s):  
ALEXANDROS PRIFTIS ◽  
DIMITRIOS STAGOS ◽  
KONSTANTINOS KONSTANTINOPOULOS ◽  
CHRISTINA TSITSIMPIKOU ◽  
DEMETRIOS A. SPANDIDOS ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Molecular Methods ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

scholarly journals Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1347
Author(s):  
Ja-Myung Yu ◽  
Mingi Chu ◽  
Hyunbeen Park ◽  
Jooyeon Park ◽  
Kwang-Geun Lee
Keyword(s):  
Volatile Compounds ◽  
Extraction Methods ◽  
Measured Signal ◽  
Roasted Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Espresso Coffee ◽  
Roasting Temperature ◽  
Roasted Coffee Beans ◽  
Significant Factors

Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espresso coffee machine and the cold brew method. Three types of water (filtered, tap, and bottled) were used for coffee extraction. SPME-GC-MS results indicated that increasing the roasting temperature and time increased the levels of 2,2′-methylene-bis-furan, guaiacol, and 4-ethylguaiacol (p < 0.05) and decreased the levels of furfural (p < 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (p < 0.05). The measured GC/MS intensities of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-methoxy-4-vinylphenol were significantly higher in coffee brewed with filtered water (p < 0.05) than tap and bottled water. 2-Methylpyrazine, 1-methylpyrrole, and 2-acetylfuran were the most abundant components in the cold brew. Overall, roasting conditions and extraction methods were determined to be significant factors for volatile compounds in coffee. This is the first study showing the analysis of volatile compounds in coffee according to various types of water and extraction methods, such as espresso and cold brew coffee.

VARIETAL FEATURES OF TUBERS OF JERUSALEM ARTICHOKE, GROWING IN THE KRASNODAR REGION AND THE Adygea Republic

2019 ◽  
Author(s):  
Н.Т. Шамкова ◽  
В.Ю. Токарев ◽  
А.В. Добровольская ◽  
А.З. Тодорова ◽  
А.И. ВЕРЕЩАГИНА
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Orotic Acid ◽  
Antioxidant Properties ◽  
Jerusalem Artichoke ◽  
Biotechnological Potential ◽  
Total Sugars ◽  
Krasnodar Region ◽  
Public Catering ◽  
Pectin Substances

Определен биотехнологический потенциал топинамбура сортов Новость ВИР, Скороспелка, Интерес, произрастающего в Краснодарском крае и Республике Адыгея, урожаев 2011 2018 гг. Установлено, что клубни топинамбура сорта Интерес превосходят сорта Новость ВИР и Скороспелка по содержанию, : общих сахаров на 22,41 и 14,34 инулина 41,82 и 32,99 пектиновых веществ 22,39 и 49,75 аскорбиновой кислоты 35,27 и 39,29 хлорогеновой кислоты 3,66 и 18,29 оротовой кислоты 88,89 и 84,89 соответственно. Сорт Интерес в сравнении с сортами Новость ВИР и Скороспелка содержит на 245,24 и 243,33 меньше никотиновой кислоты и на 100,0 и 108,33 кофейной кислоты соответственно. Содержание гистидина в клубнях топинамбура сортов Интерес, Новость ВИР и Скороспелка составляет 132,36 44,83 и 88,21 мг/кг аргинина 2017,2 958,56 и 460,44 мг/кг соответственно. В комплексе с аскорбиновой кислотой органические кислоты клубней топинамбура обладают выраженными антиоксидантными свойствами. Установлено, что в результате бланширования антиоксидантная активность топинамбура сорта Интерес возросла на 15,6. Таким образом, сорт Интерес наиболее перспективен для переработки в условиях предприятий общественного питания. The biotechnological potential of Jerusalem artichoke varieties Novost VIR, Skorospelka, Interes growing in the Krasnodar region and the Adygea Republic, harvest 2011 2018 has been determined. It was found that Jerusalem artichoke tubers of the Interes variety are superior to Novost VIR and Skorospelka varieties in content, : total sugars by 22,41 and 14,34 inulin 41,82 and 32,99 pectin substances 22,39 and 49,75 ascorbic acid 35,27 and 39,29 chlorogenic acid 3,66 and 18,29 orotic acid 88,89 and 84,89, respectively. Variety Interes in comparison with Novost VIR and Skorospelka varieties contains 245,24 and 243,33 less nicotinic acid and 100,00 and 108,33 coffee acid, respectively. The content of histidine in the tubers of Jerusalem artichoke varieties of Interes, Novost VIR, Skorospelka is 132,36 44,83 and 88,21 mg/kg arginine 2017,2 958,56 and 460,44 mg/kg, respectively. In a complex with ascorbic acid, organic acids of Jerusalem artichoke tubers have pronounced antioxidant properties. It was found that as a result of blanching, the antioxidant activity of Jerusalem artichoke of the Interes variety increases by 15,6. Thus, the Interes variety is most promising for processing in public catering facilities.

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