del Castillo María Dolores, Ames Jennifer M, Gordon Michael H
School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
J Agric Food Chem. 2002 Jun 19;50(13):3698-703. doi: 10.1021/jf011702q.
Colombian Arabica coffee beans were roasted to give light, medium, and dark samples. Their aqueous extracts were analyzed by gel filtration chromatography, UV-visible spectrophotometry, capillary electrophoresis, and the ABTS(*)(+) assay. A progressive decrease in antioxidant activity (associated mainly with chlorogenic acids in the green beans) with degree of roasting was observed with the simultaneous generation of high (HMM) and low molecular mass (LMM) compounds possessing antioxidant activity. Maximum antioxidant activity was observed for the medium-roasted coffee; the dark coffee had a lower antioxidant activity despite the increase in color. Analysis of the gel filtration chromatography fractions showed that the LMM fraction made a greater contribution to total antioxidant activity than the HMM components.
将哥伦比亚阿拉比卡咖啡豆烘焙，得到轻度、中度和深度烘焙的样品。通过凝胶过滤色谱法、紫外可见分光光度法、毛细管电泳法和ABTS(*)(+)测定法对其水提取物进行分析。观察到随着烘焙程度的增加，抗氧化活性（主要与生豆中的绿原酸有关）逐渐降低，同时生成了具有抗氧化活性的高分子量（HMM）和低分子量（LMM）化合物。中度烘焙咖啡的抗氧化活性最高；尽管颜色加深，但深度烘焙咖啡的抗氧化活性较低。凝胶过滤色谱级分分析表明，LMM级分对总抗氧化活性的贡献大于HMM组分。
