Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast
The addition of sugar at the end of the torrefacto roasting process could influence on the antioxidant and pro-oxidant properties of coffee because sugar is one of the main precursors of Maillard reaction. The aim of the work was to study and compare the antioxidant and pro-oxidant properties of som...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0040_antioxidant-and-pro-oxidant-activity-of-coffee-as-affected-by-torrefacto-roast.php |
| _version_ | 1797899862467936256 |
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| author | I. López-Galilea S. Andueza M. P. De Peña C. Cid |
| author_facet | I. López-Galilea S. Andueza M. P. De Peña C. Cid |
| author_sort | I. López-Galilea |
| collection | DOAJ |
| description | The addition of sugar at the end of the torrefacto roasting process could influence on the antioxidant and pro-oxidant properties of coffee because sugar is one of the main precursors of Maillard reaction. The aim of the work was to study and compare the antioxidant and pro-oxidant properties of some commercial roasted coffees which are selected to represent conventional roasted coffee and torrefacto roasted blends. When the percentage of torrefacto coffee was increased, the antioxidant activity increase and a slight tendency to decrease the pro-oxidant activity were observed. Moreover, a principal component analysis allowed to separate (a) brands by PC1 (46.9%) characterised by colour parameters defined by roast degree, and (b) torrefacto roast blends by PC2 (33.7%) characterised by antioxidant/pro-oxidant activity. |
| first_indexed | 2024-04-10T08:36:42Z |
| format | Article |
| id | doaj.art-1b3c78ec351a4bd481974e0a81c8d2b2 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:42Z |
| publishDate | 2004-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-1b3c78ec351a4bd481974e0a81c8d2b22023-02-23T03:26:55ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-12-0122Special IssueS209S21110.17221/10662-CJFScjf-200410-0040Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roastI. López-Galilea0S. Andueza1M. P. De Peña2C. Cid3Department of Food Science, Technology and Toxicology, University of Navarra, Pamplona, SpainDepartment of Food Science, Technology and Toxicology, University of Navarra, Pamplona, SpainDepartment of Food Science, Technology and Toxicology, University of Navarra, Pamplona, SpainDepartment of Food Science, Technology and Toxicology, University of Navarra, Pamplona, SpainThe addition of sugar at the end of the torrefacto roasting process could influence on the antioxidant and pro-oxidant properties of coffee because sugar is one of the main precursors of Maillard reaction. The aim of the work was to study and compare the antioxidant and pro-oxidant properties of some commercial roasted coffees which are selected to represent conventional roasted coffee and torrefacto roasted blends. When the percentage of torrefacto coffee was increased, the antioxidant activity increase and a slight tendency to decrease the pro-oxidant activity were observed. Moreover, a principal component analysis allowed to separate (a) brands by PC1 (46.9%) characterised by colour parameters defined by roast degree, and (b) torrefacto roast blends by PC2 (33.7%) characterised by antioxidant/pro-oxidant activity.https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0040_antioxidant-and-pro-oxidant-activity-of-coffee-as-affected-by-torrefacto-roast.phpcoffeeantioxidant capacitypro-oxidant activitytorrefacto roastcolourmaillard reaction |
| spellingShingle | I. López-Galilea S. Andueza M. P. De Peña C. Cid Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast Czech Journal of Food Sciences coffee antioxidant capacity pro-oxidant activity torrefacto roast colour maillard reaction |
| title | Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast |
| title_full | Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast |
| title_fullStr | Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast |
| title_full_unstemmed | Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast |
| title_short | Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast |
| title_sort | antioxidant and pro oxidant activity of coffee as affected by torrefacto roast |
| topic | coffee antioxidant capacity pro-oxidant activity torrefacto roast colour maillard reaction |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0040_antioxidant-and-pro-oxidant-activity-of-coffee-as-affected-by-torrefacto-roast.php |
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