Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast

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...

Full description

Bibliographic Details
Main Authors:	I. López-Galilea, S. Andueza, M. P. De Peña, C. Cid
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2004-12-01
Series:	Czech Journal of Food Sciences
Subjects:	coffee antioxidant capacity pro-oxidant activity torrefacto roast colour maillard reaction
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0040_antioxidant-and-pro-oxidant-activity-of-coffee-as-affected-by-torrefacto-roast.php

Similar Items

Effects of Different Processing Methods of Coffee <i>Arabica</i> on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content
by: Olga Cwiková, et al.
Published: (2022-10-01)

Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam
by: Ahmad K. Alafeef, et al.
Published: (2020-08-01)

Kinetics of colour change in roasted ground coffee during secondary shelf-life
by: Jurinjak-Tušek Ana, et al.
Published: (2015-01-01)

Physicochemical properties of Robusta coffee at various roasting levels using different roaster types
by: Putri D P, et al.
Published: (2023-01-01)

FFA Evolution during storage of ground roasted coffee
by: M. Vila, et al.
Published: (2004-12-01)

EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU
by: Jaya Mahar Maligan, et al.
Published: (2024-01-01)

Innovation through Digitalization in Coffee Roasting
by: Christian Müller
Published: (2023-08-01)

Assessment of metals in roasted indigenous coffee varieties of Ethiopia
by: A. Gure, et al.
Published: (2018-04-01)

The Effect of Roasting on Volatile Compounds of Ground Coffee and Turkish Coffee Brew
by: Ceyda Dadalı
Published: (2022-04-01)

Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
by: Ja-Myung Yu, et al.
Published: (2021-06-01)

Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma Volatiles
by: Jessica Laemont, et al.
Published: (2023-11-01)

The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS
by: Jesper Alstrup, et al.
Published: (2020-12-01)

Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels
by: Lilian Alnsour, et al.
Published: (2022-02-01)

Total polyphenol content of green, roasted and cooked Harar and Yirgacheffee Coffee, Ethiopia
by: G Asfaw, et al.
Published: (2020-02-01)

The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal
by: Katarzyna Waszkowiak, et al.
Published: (2020-09-01)

Roasted Rye as a Coffee Substitute: Methods for Reducing Acrylamide
by: Johannes Pitsch, et al.
Published: (2020-07-01)

Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level
by: Fosca Vezzulli, et al.
Published: (2023-01-01)

The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time
by: Maciej Górecki, et al.
Published: (2020-04-01)

Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction
by: Niny Z. Rao, et al.
Published: (2020-07-01)

Evaluation of Fluidized-Bed and Drum Roaster Performance in Roasting of Robusta Green Bean
by: Rahayuningtyas Ari, et al.
Published: (2023-01-01)

Infrared-Photoacoustic Spectroscopy and Multiproduct Multivariate Calibration to Estimate the Proportion of Coffee Defects in Roasted Samples
by: Rafael Dias, et al.
Published: (2023-03-01)

Terahertz Spectroscopic Identification of Roast Degree and Variety of Coffee Beans
by: Luelue Huang, et al.
Published: (2024-01-01)

Metabolomics and flavoromics analysis of chemical constituent changes during roasting of germinated Sacha inchi (Plukenetia volubilis L.)
by: Kannika Keawkim, et al.
Published: (2022-10-01)

Design and construction of coffee roasting machine with rounding cylinder tube using electric heat source
by: Andriani Lubis, et al.
Published: (2023-09-01)

Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities
by: Chao Zhang, et al.
Published: (2023-03-01)

Various roasting characteristics against alteration of antioxidant activity, amino acids content, and flavor of Java Ijen-Raung coffee beans
by: Hasbi Mubarak Suud
Published: (2023-12-01)

Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy
by: Vera Gottstein, et al.
Published: (2023-10-01)

Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages
by: Matúš Várady, et al.
Published: (2020-12-01)

How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile
by: Robert Rusinek, et al.
Published: (2022-12-01)

The Potential of NIR Spectroscopy and Chemometrics to Discriminate Roast Degrees and Predict Volatiles in Coffee
by: Stella Green, et al.
Published: (2024-01-01)

EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE SENSORY, CHEMICAL, AND PHYSICAL CHARACTERICTICS OF WINE COFFEE ROBUSTA TIRTOYUDO
by: Jaya Mahar Maligan, et al.
Published: (2023-10-01)

Factors affecting the formation of acrylamide in coffee
by: K. Bagdonaite, et al.
Published: (2004-12-01)

Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose
by: Juan Diego Barea-Ramos, et al.
Published: (2022-11-01)

Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck
by: Wendi Teng, et al.
Published: (2023-02-01)

Green and roasted coffee antiradical activity stability in chemical systems
by: M. Daglia, et al.
Published: (2004-12-01)

Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica) Influence of processing and roasting on the antioxidant activity of cofee (Coffea arabica)
by: Marcelo Henrique dos Santos, et al.
Published: (2007-06-01)

Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics
by: Panagiota Zakidou, et al.
Published: (2021-07-01)

The Effect of Temperature and Roasting Duration on Physical Characteristics and Sensory Quality Of Singgalang Arabica Coffee (Coffea arabica) Agam Regency
by: Rince Alfia Fadri, et al.
Published: (2019-08-01)

Physicochemical Properties of ‘Cisalak’ Robusta Coffee With Hot Air Based Roasting Method
by: Yulianti L E, et al.
Published: (2023-01-01)

Changes of Antioxidant Capacity of Robusta Coffee during Roasting
by: L. Votavová, et al.
Published: (2009-06-01)