Comparison of the antioxidant activities of roasted and explosive puffed coffees

Sung Hee Han, Bong Soo Ko, So Hyun Ahn, Dong Ouk Noh, Hyung Joo Suh

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

We investigated the explosive process effect on antioxidant activities of coffee bean. The total polyphenol contents of powdered extract of explosive puffing coffee bean at 0.75 MPa (PEP 7.5) and powdered extract of explosive puffing coffee bean at 0.9 MPa (PEP 9.0) were at a significantly higher than that of the powdered extract of roasting coffee bean (PER) (P < 0.05). PEP 7.5 showed the highest levels of 3-CQA (86.23 μg mg-1), 4-CQA (43.71 μg mg-1), and 5-CQA (31.66 μg mg-1), and PEP 9.0 had also similar levels of chlorogenic acids, with 3-CQA (77.99 μg mg-1), 4-CQA (43.71 μg mg-1), and 5-CQA (30.32 μg mg-1). PEP 7.5 and PEP 9.0 showed relatively higher antioxidant capacities in DPPH, ABTS, taurine, FRAP, and β-carotene/linoleic acid assays. PEPs partly recovered the HepG2 cell damage induced by t-BOOH. These results suggest that puffed coffee has beneficial health effects, and could be used for the development of novel processed coffee products.

Original languageEnglish
JournalInternational Journal of Food Science and Technology
DOIs
Publication statusAccepted/In press - 2017

Keywords

  • Antioxidant activity
  • Caffeine
  • Chlorogenic acid
  • Coffee
  • Explosive puffing

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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