Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Ludwig, I.A. (Iziar Amaia) | - |
dc.creator | Bravo, J. (Jimena) | - |
dc.creator | Peña, M.P. (María Paz) de | - |
dc.creator | Cid, C. (Concepción) | - |
dc.date.accessioned | 2014-02-05T11:20:22Z | - |
dc.date.available | 2014-02-05T11:20:22Z | - |
dc.date.issued | 2013 | - |
dc.identifier.citation | Ludwig IA, Bravo J, Paz De Pena M, Cid C. Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee. LWT-Food Sci Technol 2013 MAY;51(2):553-559 | es_ES |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | https://hdl.handle.net/10171/35070 | - |
dc.description.abstract | The addition of sugar during roasting (torrefacto) has been proposed as a technique to increase the antioxidant capacity. However, other factors such as roasting degree and coffee origin also play a key role. Two batches of Colombian green coffee were roasted adding increased amounts of sucrose (0-15 g per 100 g of coffee) to reach the same roasting degree than a commercial Colombian coffee. Moreover, seven conventional roasted coffees from different origins (Colombia, Brazil, Kenya, Guatemala and Vietnam) and roasting degrees (Dark, Medium and Light), and one 100% Torrefacto roasted coffee were analyzed. Although the addition of sugar during roasting increased the DPPH quenching activity, phenolic compounds (5-caffeoylquinic, caffeic and ferulic acids, and 4-vinylguaiacol) were hardly affected by torrefacto roasting process, showing that Maillard and other roasting reactions products, such as browned-colored compounds including melanoidins (Abs 420 nm), have an important role as antioxidants. Principal Component Analysis (PCA) showed that roasting degree also plays a key role on overall antioxidant activity. Moreover, the Absorbance at 420 nm has been proposed as a good marker of torrefacto roasting process, whereas the roasting degree might be better characterized by L* values. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.subject | Coffee | es_ES |
dc.subject | Roasting | es_ES |
dc.subject | Antioxidant | es_ES |
dc.subject | Coffee; Roasting; Antioxidant; Phenolic compounds | es_ES |
dc.subject | Maillard reaction products | es_ES |
dc.title | Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | http://dx.doi.org/10.1016/j.lwt.2012.12.010 | - |
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