A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy

Detalhes bibliográficos
Autor(a) principal: Catelani, Tiago A. [UNESP]
Data de Publicação: 2017
Outros Autores: Páscoa, Ricardo N. M. J., Santos, João Rodrigo, Pezza, Leonardo [UNESP], Pezza, Helena R. [UNESP], Lima, José L. F. C., Lopes, João A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1007/s11947-016-1843-6
http://hdl.handle.net/11449/178465
Resumo: This paper describes the development of a real-time method based on near-infrared spectroscopy (NIRS) for determination of total antioxidant capacity (TAC) and total phenolic content (TPC) in coffee during the roasting process. The real-time non-invasive monitoring procedure involved pointing a diffuse reflectance probe directly at the roasting chamber through a glass window in order to monitor the roasting process. The figures of merit of the chemometric models to estimate TAC and TPC showed selectivity values higher than 12% and determination coefficients (R2 P) above 0.90. The TAC and TPC profiles during the roasting procedure are discussed in terms of the antioxidant compounds likely to be present in green and roasted coffee. NIRS was found to be a satisfactory real-time tool for monitoring the content of antioxidant compounds in coffee during the roasting process, complementing other established procedures.
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spelling A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared SpectroscopyCoffee roastingNear-infrared spectroscopyReal-time monitoringTotal antioxidant capacityTotal phenolic contentThis paper describes the development of a real-time method based on near-infrared spectroscopy (NIRS) for determination of total antioxidant capacity (TAC) and total phenolic content (TPC) in coffee during the roasting process. The real-time non-invasive monitoring procedure involved pointing a diffuse reflectance probe directly at the roasting chamber through a glass window in order to monitor the roasting process. The figures of merit of the chemometric models to estimate TAC and TPC showed selectivity values higher than 12% and determination coefficients (R2 P) above 0.90. The TAC and TPC profiles during the roasting procedure are discussed in terms of the antioxidant compounds likely to be present in green and roasted coffee. NIRS was found to be a satisfactory real-time tool for monitoring the content of antioxidant compounds in coffee during the roasting process, complementing other established procedures.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Federación Española de Enfermedades RarasFundação para a Ciência e a TecnologiaInstitute of Chemistry State University of São Paulo - UNESP, R. Prof. Francisco Degni 55, P.O. Box 355REQUIMTE/LAQV - Departamento de Ciências Químicas Laboratório de Química Aplicada Faculdade de Farmácia Universidade do PortoREQUIMTE/LAQV - Departamento de Química e Bioquímica Faculdade de Ciências Universidade do PortoResearch Institute for Medicines (iMed.ULisboa) Faculdade de Farmácia Universidade de LisboaInstitute of Chemistry State University of São Paulo - UNESP, R. Prof. Francisco Degni 55, P.O. Box 355CAPES: PDSE #99999.000655/2015-05Federación Española de Enfermedades Raras: PT2020 - UID/ QUI/50006/2013 -POCI/01/0145/FEDER/007265Fundação para a Ciência e a Tecnologia: SFRH/BPD/81384/2011Federación Española de Enfermedades Raras: TE-01-0145-FEDER-000011Universidade Estadual Paulista (Unesp)Universidade do PortoUniversidade de LisboaCatelani, Tiago A. [UNESP]Páscoa, Ricardo N. M. J.Santos, João RodrigoPezza, Leonardo [UNESP]Pezza, Helena R. [UNESP]Lima, José L. F. C.Lopes, João A.2018-12-11T17:30:28Z2018-12-11T17:30:28Z2017-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article630-638application/pdfhttp://dx.doi.org/10.1007/s11947-016-1843-6Food and Bioprocess Technology, v. 10, n. 4, p. 630-638, 2017.1935-51491935-5130http://hdl.handle.net/11449/17846510.1007/s11947-016-1843-62-s2.0-850038562032-s2.0-85003856203.pdf5978908591853524Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood and Bioprocess Technology1,2901,290info:eu-repo/semantics/openAccess2024-01-12T06:25:41Zoai:repositorio.unesp.br:11449/178465Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-12T06:25:41Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy
title A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy
spellingShingle A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy
Catelani, Tiago A. [UNESP]
Coffee roasting
Near-infrared spectroscopy
Real-time monitoring
Total antioxidant capacity
Total phenolic content
title_short A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy
title_full A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy
title_fullStr A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy
title_full_unstemmed A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy
title_sort A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy
author Catelani, Tiago A. [UNESP]
author_facet Catelani, Tiago A. [UNESP]
Páscoa, Ricardo N. M. J.
Santos, João Rodrigo
Pezza, Leonardo [UNESP]
Pezza, Helena R. [UNESP]
Lima, José L. F. C.
Lopes, João A.
author_role author
author2 Páscoa, Ricardo N. M. J.
Santos, João Rodrigo
Pezza, Leonardo [UNESP]
Pezza, Helena R. [UNESP]
Lima, José L. F. C.
Lopes, João A.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidade do Porto
Universidade de Lisboa
dc.contributor.author.fl_str_mv Catelani, Tiago A. [UNESP]
Páscoa, Ricardo N. M. J.
Santos, João Rodrigo
Pezza, Leonardo [UNESP]
Pezza, Helena R. [UNESP]
Lima, José L. F. C.
Lopes, João A.
dc.subject.por.fl_str_mv Coffee roasting
Near-infrared spectroscopy
Real-time monitoring
Total antioxidant capacity
Total phenolic content
topic Coffee roasting
Near-infrared spectroscopy
Real-time monitoring
Total antioxidant capacity
Total phenolic content
description This paper describes the development of a real-time method based on near-infrared spectroscopy (NIRS) for determination of total antioxidant capacity (TAC) and total phenolic content (TPC) in coffee during the roasting process. The real-time non-invasive monitoring procedure involved pointing a diffuse reflectance probe directly at the roasting chamber through a glass window in order to monitor the roasting process. The figures of merit of the chemometric models to estimate TAC and TPC showed selectivity values higher than 12% and determination coefficients (R2 P) above 0.90. The TAC and TPC profiles during the roasting procedure are discussed in terms of the antioxidant compounds likely to be present in green and roasted coffee. NIRS was found to be a satisfactory real-time tool for monitoring the content of antioxidant compounds in coffee during the roasting process, complementing other established procedures.
publishDate 2017
dc.date.none.fl_str_mv 2017-04-01
2018-12-11T17:30:28Z
2018-12-11T17:30:28Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1007/s11947-016-1843-6
Food and Bioprocess Technology, v. 10, n. 4, p. 630-638, 2017.
1935-5149
1935-5130
http://hdl.handle.net/11449/178465
10.1007/s11947-016-1843-6
2-s2.0-85003856203
2-s2.0-85003856203.pdf
5978908591853524
url http://dx.doi.org/10.1007/s11947-016-1843-6
http://hdl.handle.net/11449/178465
identifier_str_mv Food and Bioprocess Technology, v. 10, n. 4, p. 630-638, 2017.
1935-5149
1935-5130
10.1007/s11947-016-1843-6
2-s2.0-85003856203
2-s2.0-85003856203.pdf
5978908591853524
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food and Bioprocess Technology
1,290
1,290
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 630-638
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1797790272905543680

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