Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam
Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/9/1197 |
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| author | Ahmad K. Alafeef Fazilah Ariffin Musfirah Zulkurnain |
| author_facet | Ahmad K. Alafeef Fazilah Ariffin Musfirah Zulkurnain |
| author_sort | Ahmad K. Alafeef |
| collection | DOAJ |
| description | Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in green and roasted beans, antioxidant activities, and formation of acrylamide during conventional and superheated steam roasting. Comparisons were made with positive (pretreated without selenium) and negative (untreated) controls. The acrylamide formation was significantly inhibited in Se-coffee (108.9–165.3 μg/kg) compared to the positive and negative controls by 73.9% and 52.8%, respectively. The reduction of acrylamide by superheated steam roasting only observed in the untreated coffee beans (negative control) by 32.4% parallel to the increase in its antioxidant activity. Selenium pretreatment significantly increased antioxidant activity of the roasted Se-coffee beans after roasting although soaking pretreatment significantly reduced antioxidant activity in the green beans. Acrylamide reduction in the roasted coffee beans strongly correlated with the change in antioxidant capacities after roasting (∆FRAP, 0.858; ∆DPPH, 0.836). The results indicate that the antioxidant properties of the organic selenium suppressed acrylamide formation during coffee roasting. |
| first_indexed | 2024-03-10T16:43:25Z |
| format | Article |
| id | doaj.art-f0c086e0f010489da62e95a69149d468 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T16:43:25Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f0c086e0f010489da62e95a69149d4682023-11-20T11:51:32ZengMDPI AGFoods2304-81582020-08-0199119710.3390/foods9091197Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated SteamAhmad K. Alafeef0Fazilah Ariffin1Musfirah Zulkurnain2Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, MalaysiaSelenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in green and roasted beans, antioxidant activities, and formation of acrylamide during conventional and superheated steam roasting. Comparisons were made with positive (pretreated without selenium) and negative (untreated) controls. The acrylamide formation was significantly inhibited in Se-coffee (108.9–165.3 μg/kg) compared to the positive and negative controls by 73.9% and 52.8%, respectively. The reduction of acrylamide by superheated steam roasting only observed in the untreated coffee beans (negative control) by 32.4% parallel to the increase in its antioxidant activity. Selenium pretreatment significantly increased antioxidant activity of the roasted Se-coffee beans after roasting although soaking pretreatment significantly reduced antioxidant activity in the green beans. Acrylamide reduction in the roasted coffee beans strongly correlated with the change in antioxidant capacities after roasting (∆FRAP, 0.858; ∆DPPH, 0.836). The results indicate that the antioxidant properties of the organic selenium suppressed acrylamide formation during coffee roasting.https://www.mdpi.com/2304-8158/9/9/1197selenomethioninegreen coffeeacrylamideArabicaRobustaMaillard reaction |
| spellingShingle | Ahmad K. Alafeef Fazilah Ariffin Musfirah Zulkurnain Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam Foods selenomethionine green coffee acrylamide Arabica Robusta Maillard reaction |
| title | Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam |
| title_full | Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam |
| title_fullStr | Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam |
| title_full_unstemmed | Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam |
| title_short | Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam |
| title_sort | organic selenium as antioxidant additive in mitigating acrylamide in coffee beans roasted via conventional and superheated steam |
| topic | selenomethionine green coffee acrylamide Arabica Robusta Maillard reaction |
| url | https://www.mdpi.com/2304-8158/9/9/1197 |
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