Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees
This study compared the regular and decaffeinated coffees in relation to antioxidant capacity, levels of some antioxidant molecules and stability of these parameters over a six-month period under different storage conditions. The regular coffee samples analyzed right after the industrial production...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2014-02-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000100016&lng=en&tlng=en |
| _version_ | 1819030819153379328 |
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| author | Silvio José Valadão Vicente Yara Severino Queiroz Sabina Léa Davidson Gotlieb Elizabeth Aparecida Ferraz da Silva Torres |
| author_facet | Silvio José Valadão Vicente Yara Severino Queiroz Sabina Léa Davidson Gotlieb Elizabeth Aparecida Ferraz da Silva Torres |
| author_sort | Silvio José Valadão Vicente |
| collection | DOAJ |
| description | This study compared the regular and decaffeinated coffees in relation to antioxidant capacity, levels of some antioxidant molecules and stability of these parameters over a six-month period under different storage conditions. The regular coffee samples analyzed right after the industrial production showed higher antioxidant capacity (ORAC and DPPH), the same levels of phenolic compounds and higher levels of phenolic acids than decaffeinated coffee. After six months, the closed packs of both the grades kept under vacuum at 20°C did not show significant changes from the initial results; the open packs stored at 4°C showed small but statistically significant reductions and the open packs stored at 20°C showed higher and statistically significant losses (p < 0.05). Oxygen was the most important factor for these losses but temperature also played an important role. Tests showed that the storage conditions were very important to preserve the quality of coffees regarding the analyzed parameters. |
| first_indexed | 2024-12-21T06:36:12Z |
| format | Article |
| id | doaj.art-a7aa73cac42541e3b4305b36834b3f82 |
| institution | Directory Open Access Journal |
| issn | 1678-4324 |
| language | English |
| last_indexed | 2024-12-21T06:36:12Z |
| publishDate | 2014-02-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-a7aa73cac42541e3b4305b36834b3f822022-12-21T19:12:52ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1678-43242014-02-0157111011810.1590/S1516-89132014000100016S1516-89132014000100016Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffeesSilvio José Valadão Vicente0Yara Severino Queiroz1Sabina Léa Davidson Gotlieb2Elizabeth Aparecida Ferraz da Silva Torres3Universidade Santa CecíliaUniversidade de São PauloUniversidade de São PauloUniversidade de São PauloThis study compared the regular and decaffeinated coffees in relation to antioxidant capacity, levels of some antioxidant molecules and stability of these parameters over a six-month period under different storage conditions. The regular coffee samples analyzed right after the industrial production showed higher antioxidant capacity (ORAC and DPPH), the same levels of phenolic compounds and higher levels of phenolic acids than decaffeinated coffee. After six months, the closed packs of both the grades kept under vacuum at 20°C did not show significant changes from the initial results; the open packs stored at 4°C showed small but statistically significant reductions and the open packs stored at 20°C showed higher and statistically significant losses (p < 0.05). Oxygen was the most important factor for these losses but temperature also played an important role. Tests showed that the storage conditions were very important to preserve the quality of coffees regarding the analyzed parameters.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000100016&lng=en&tlng=enCoffeeantioxidant capacityphenolic compoundscaffeineORACDPPH |
| spellingShingle | Silvio José Valadão Vicente Yara Severino Queiroz Sabina Léa Davidson Gotlieb Elizabeth Aparecida Ferraz da Silva Torres Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees Brazilian Archives of Biology and Technology Coffee antioxidant capacity phenolic compounds caffeine ORAC DPPH |
| title | Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees |
| title_full | Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees |
| title_fullStr | Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees |
| title_full_unstemmed | Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees |
| title_short | Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees |
| title_sort | stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees |
| topic | Coffee antioxidant capacity phenolic compounds caffeine ORAC DPPH |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000100016&lng=en&tlng=en |
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