Effect of processing and roasting on the antioxidant activity of coffee brews

Detalhes bibliográficos
Autor(a) principal: Duarte,Stella Maris da Silveira
Data de Publicação: 2005
Outros Autores: Abreu,Celeste Maria Patto de, Menezes,Hilary Castle de, Santos,Marcelo Henrique dos, Gouvêa,Cibele Marli Cação Paiva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200035
Resumo: The aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentration-dependent. A progressive antioxidant activity and polyphenols content was observed decreasing with roasting. The light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity. The results indicate that the ingestion of coffee brews prepared with light and medium roasted coffees might protect cells from oxidative stress damages.
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spelling Effect of processing and roasting on the antioxidant activity of coffee brewsbeverageantioxidant activityroastingcoffeeprocessingThe aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentration-dependent. A progressive antioxidant activity and polyphenols content was observed decreasing with roasting. The light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity. The results indicate that the ingestion of coffee brews prepared with light and medium roasted coffees might protect cells from oxidative stress damages.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2005-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200035Food Science and Technology v.25 n.2 2005reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612005000200035info:eu-repo/semantics/openAccessDuarte,Stella Maris da SilveiraAbreu,Celeste Maria Patto deMenezes,Hilary Castle deSantos,Marcelo Henrique dosGouvêa,Cibele Marli Cação Paivaeng2005-08-17T00:00:00Zoai:scielo:S0101-20612005000200035Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2005-08-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of processing and roasting on the antioxidant activity of coffee brews
title Effect of processing and roasting on the antioxidant activity of coffee brews
spellingShingle Effect of processing and roasting on the antioxidant activity of coffee brews
Duarte,Stella Maris da Silveira
beverage
antioxidant activity
roasting
coffee
processing
title_short Effect of processing and roasting on the antioxidant activity of coffee brews
title_full Effect of processing and roasting on the antioxidant activity of coffee brews
title_fullStr Effect of processing and roasting on the antioxidant activity of coffee brews
title_full_unstemmed Effect of processing and roasting on the antioxidant activity of coffee brews
title_sort Effect of processing and roasting on the antioxidant activity of coffee brews
author Duarte,Stella Maris da Silveira
author_facet Duarte,Stella Maris da Silveira
Abreu,Celeste Maria Patto de
Menezes,Hilary Castle de
Santos,Marcelo Henrique dos
Gouvêa,Cibele Marli Cação Paiva
author_role author
author2 Abreu,Celeste Maria Patto de
Menezes,Hilary Castle de
Santos,Marcelo Henrique dos
Gouvêa,Cibele Marli Cação Paiva
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Duarte,Stella Maris da Silveira
Abreu,Celeste Maria Patto de
Menezes,Hilary Castle de
Santos,Marcelo Henrique dos
Gouvêa,Cibele Marli Cação Paiva
dc.subject.por.fl_str_mv beverage
antioxidant activity
roasting
coffee
processing
topic beverage
antioxidant activity
roasting
coffee
processing
description The aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentration-dependent. A progressive antioxidant activity and polyphenols content was observed decreasing with roasting. The light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity. The results indicate that the ingestion of coffee brews prepared with light and medium roasted coffees might protect cells from oxidative stress damages.
publishDate 2005
dc.date.none.fl_str_mv 2005-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200035
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200035
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612005000200035
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.25 n.2 2005
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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