Antioxidant properties of ready-to-drink coffee brews

被引:86
作者
Anese, M [1 ]
Nicoli, MC [1 ]
机构
[1] Univ Udine, Dipartimento Sci Alimenti, I-33100 Udine, Italy
关键词
chain-breaking activity; coffee brew; redox potential; storage; roasting degree;
D O I
10.1021/jf025859+
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The influence of some technological variables on the changes of the antioxidant capacity of ready-to-drink coffee brews was investigated. Results showed that, depending on the roasting degree as well as on the packaging conditions adopted, redox reactions, which can take place during storage, are responsible for significant changes in the overall antioxidant capacity of the product. In particular, the redox potential of air-packaged coffee brews, obtained from light- and medium-roasted beans, showed maximum values after 2 days of storage, which corresponded to a minimum in the chain-breaking activity, while, in the case of the dark-roasted sample packaged under ordinary atmosphere, both the redox potential and the chain-breaking activity showed a maximum around 2-3 days of storage. In contrast, in the absence of oxygen, the coffee brews maintained the initial reducing properties over all the storage time, although the radical-scavenging activity values changed in a way very similar to that of the air-packaged sample. These results suggested that the changes in the antioxidant properties of the coffee brews may be attributed to a further development of the Maillard reaction during storage.
引用
收藏
页码:942 / 946
页数:5
相关论文
共 36 条
[1]  
Anese M, 2000, ITAL J FOOD SCI, V12, P457
[2]  
Anese M., 2001, MELANOIDINS FOOD HLT, V2, P53
[3]  
BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25
[4]  
CLIFFORD MN, 1979, FOOD CHEM, V17, P733
[5]   COLORIMETRY - METHODOLOGY AND APPLICATIONS [J].
CLYDESDALE, FM .
CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1978, 10 (03) :243-301
[6]   In vitro antioxidant and ex vivo protective activities of green and roasted coffee [J].
Daglia, M ;
Papetti, A ;
Gregotti, C ;
Bertè, F ;
Gazzani, G .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (05) :1449-1454
[7]  
Dalla Rosa M., 1986, Industrie Alimentari, V25, P537
[8]   Comparative study of polyphenol scavenging activities assessed by different methods [J].
de Gaulejac, NS ;
Provost, C ;
Vivas, N .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (02) :425-431
[9]   Effect of roasting on the antioxidant activity of coffee brews [J].
del Castillo, MD ;
Ames, JM ;
Gordon, MH .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (13) :3698-3703
[10]   DETERMINATION OF NON-VOLATILE ACIDS IN COFFEE - COMPARISON OF CAPILLARY ISOTACHOPHORESIS AND CAPILLARY GAS-CHROMATOGRAPHY [J].
ENGELHARDT, U ;
MAIER, HG .
FRESENIUS ZEITSCHRIFT FUR ANALYTISCHE CHEMIE, 1985, 320 (02) :169-174