Influence of roasting conditions on the antioxidant characteristics of colombian coffee (Coffea Arabica L.) beans

Ah Reum Cho, Kye Won Park, Ki Myong Kim, So Yeon Kim, Jaejoon Han

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

We evaluated the effects of the degree of roasting on the antioxidant properties of brewed coffee. Light-roasted coffee beans showed the highest antioxidant activity, and an approximately 40-80% loss of antioxidant activity was observed after further roasting. In addition, light-roasted beans had significantly higher antioxidant activity as compared to unroasted beans, suggesting the formation of Maillard reaction products and the release of bound polyphenols from plant cells. High-performance liquid chromatography analysis indicated that chlorogenic acid was the predominant compound in coffee brews, and that it was degraded with increasing roasting time. Our study demonstrated that light-roasted coffee beans have the most desirable qualities with respect to antioxidative values. Practical Applications: Based on our experiments, the light roasting of coffee beans produces antioxidant activity, but further roasting to medium, dark and very dark degrees decreases the antioxidant properties of coffee beans. Therefore, we concluded that light-roasted coffee has better nutritional properties. This study examined the differences in the antioxidant properties of coffee beans roasted for different times.

Original languageEnglish
Pages (from-to)271-280
Number of pages10
JournalJournal of Food Biochemistry
Volume38
Issue number3
DOIs
Publication statusPublished - 2014 Jan 1

Fingerprint

Coffea
coffee beans
Coffee
roasting
Coffea arabica
beans
Antioxidants
antioxidants
antioxidant activity
Light
Maillard reaction products
coffee (beverage)
chlorogenic acid
polyphenols
Maillard Reaction
Chlorogenic Acid
high performance liquid chromatography
Plant Cells
Polyphenols
High Pressure Liquid Chromatography

ASJC Scopus subject areas

  • Food Science
  • Pharmacology
  • Cell Biology
  • Biophysics

Cite this

Influence of roasting conditions on the antioxidant characteristics of colombian coffee (Coffea Arabica L.) beans. / Cho, Ah Reum; Park, Kye Won; Kim, Ki Myong; Kim, So Yeon; Han, Jaejoon.

In: Journal of Food Biochemistry, Vol. 38, No. 3, 01.01.2014, p. 271-280.

Research output: Contribution to journalArticle

Cho, Ah Reum ; Park, Kye Won ; Kim, Ki Myong ; Kim, So Yeon ; Han, Jaejoon. / Influence of roasting conditions on the antioxidant characteristics of colombian coffee (Coffea Arabica L.) beans. In: Journal of Food Biochemistry. 2014 ; Vol. 38, No. 3. pp. 271-280.
@article{b323635d6f7c44c8b6d3ee816a4fd77a,
title = "Influence of roasting conditions on the antioxidant characteristics of colombian coffee (Coffea Arabica L.) beans",
abstract = "We evaluated the effects of the degree of roasting on the antioxidant properties of brewed coffee. Light-roasted coffee beans showed the highest antioxidant activity, and an approximately 40-80{\%} loss of antioxidant activity was observed after further roasting. In addition, light-roasted beans had significantly higher antioxidant activity as compared to unroasted beans, suggesting the formation of Maillard reaction products and the release of bound polyphenols from plant cells. High-performance liquid chromatography analysis indicated that chlorogenic acid was the predominant compound in coffee brews, and that it was degraded with increasing roasting time. Our study demonstrated that light-roasted coffee beans have the most desirable qualities with respect to antioxidative values. Practical Applications: Based on our experiments, the light roasting of coffee beans produces antioxidant activity, but further roasting to medium, dark and very dark degrees decreases the antioxidant properties of coffee beans. Therefore, we concluded that light-roasted coffee has better nutritional properties. This study examined the differences in the antioxidant properties of coffee beans roasted for different times.",
author = "Cho, {Ah Reum} and Park, {Kye Won} and Kim, {Ki Myong} and Kim, {So Yeon} and Jaejoon Han",
year = "2014",
month = "1",
day = "1",
doi = "10.1111/jfbc.12045",
language = "English",
volume = "38",
pages = "271--280",
journal = "Journal of Food Biochemistry",
issn = "0145-8884",
publisher = "Wiley-Blackwell",
number = "3",

}

TY - JOUR

T1 - Influence of roasting conditions on the antioxidant characteristics of colombian coffee (Coffea Arabica L.) beans

AU - Cho, Ah Reum

AU - Park, Kye Won

AU - Kim, Ki Myong

AU - Kim, So Yeon

AU - Han, Jaejoon

PY - 2014/1/1

Y1 - 2014/1/1

N2 - We evaluated the effects of the degree of roasting on the antioxidant properties of brewed coffee. Light-roasted coffee beans showed the highest antioxidant activity, and an approximately 40-80% loss of antioxidant activity was observed after further roasting. In addition, light-roasted beans had significantly higher antioxidant activity as compared to unroasted beans, suggesting the formation of Maillard reaction products and the release of bound polyphenols from plant cells. High-performance liquid chromatography analysis indicated that chlorogenic acid was the predominant compound in coffee brews, and that it was degraded with increasing roasting time. Our study demonstrated that light-roasted coffee beans have the most desirable qualities with respect to antioxidative values. Practical Applications: Based on our experiments, the light roasting of coffee beans produces antioxidant activity, but further roasting to medium, dark and very dark degrees decreases the antioxidant properties of coffee beans. Therefore, we concluded that light-roasted coffee has better nutritional properties. This study examined the differences in the antioxidant properties of coffee beans roasted for different times.

AB - We evaluated the effects of the degree of roasting on the antioxidant properties of brewed coffee. Light-roasted coffee beans showed the highest antioxidant activity, and an approximately 40-80% loss of antioxidant activity was observed after further roasting. In addition, light-roasted beans had significantly higher antioxidant activity as compared to unroasted beans, suggesting the formation of Maillard reaction products and the release of bound polyphenols from plant cells. High-performance liquid chromatography analysis indicated that chlorogenic acid was the predominant compound in coffee brews, and that it was degraded with increasing roasting time. Our study demonstrated that light-roasted coffee beans have the most desirable qualities with respect to antioxidative values. Practical Applications: Based on our experiments, the light roasting of coffee beans produces antioxidant activity, but further roasting to medium, dark and very dark degrees decreases the antioxidant properties of coffee beans. Therefore, we concluded that light-roasted coffee has better nutritional properties. This study examined the differences in the antioxidant properties of coffee beans roasted for different times.

UR - http://www.scopus.com/inward/record.url?scp=84901844809&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84901844809&partnerID=8YFLogxK

U2 - 10.1111/jfbc.12045

DO - 10.1111/jfbc.12045

M3 - Article

VL - 38

SP - 271

EP - 280

JO - Journal of Food Biochemistry

JF - Journal of Food Biochemistry

SN - 0145-8884

IS - 3

ER -