Pilipczuk Tadeusz, Kusznierewicz Barbara, Zielińska Danuta, Bartoszek Agnieszka
Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
Department of Chemistry, University of Warmia and Mazury, Plac Łódzki 4, 10-727 Olsztyn, Poland.
J Food Sci Technol. 2015 Sep;52(9):5736-44. doi: 10.1007/s13197-014-1646-6. Epub 2014 Nov 26.
Coffee being the beverage consumed worldwide is also a very competitive commodity. Consequently, producers seek ways of attracting consumers by proposing e.g. novel ingredient combinations usually without evaluating their health quality. In this study, variations in health-promoting determinants for five special purpose coffee brews were characterized. The major bioactive components - chlorogenic acids (CAs) - detected by HPLC-DAD-MS included caffeoyl-, feruloyl- and dicaffeoylquinic acids. Roasting declined CAs content by 50 %, while caffeine content increased by about 30 % during this process. In roasted coffee brews studied, CAs content varied from 14.1 to 26.6 mg/g; smaller variations were seen in antioxidant potential (determined by spectrophotometric and cyclic voltammetry assays). Profiles generated by HPLC with post-column on-line antioxidant detection revealed that caffeoylquinic acids were the most abundant antioxidants in samples studied. The highest antioxidative potential exhibited coffee enriched with green coffee extract confirming the soundness of such an approach to obtain healthier products.
• Special purpose coffees are equivalent to regular ones as regards antioxidant potential. • Caffeoylquinic acids are the most abundant antioxidants in coffee samples studied. • Roasting process causes some degradation of chlorogenic acids but not caffeine. • Special purpose coffees retain health benefits while being more attractive to consumers.
咖啡作为一种全球消费的饮品，也是一种竞争激烈的商品。因此，生产商寻求通过提出例如新颖的成分组合来吸引消费者，而通常不会评估它们的健康质量。在本研究中，对五种特殊用途咖啡冲泡液的健康促进决定因素的变化进行了表征。通过HPLC-DAD-MS检测到的主要生物活性成分——绿原酸（CAs）——包括咖啡酰、阿魏酰和二咖啡酰奎尼酸。烘焙过程中绿原酸含量下降了50%，而咖啡因含量在此过程中增加了约30%。在所研究的烘焙咖啡冲泡液中，绿原酸含量在14.1至26.6毫克/克之间变化；抗氧化潜力（通过分光光度法和循环伏安法测定）的变化较小。采用柱后在线抗氧化检测的HPLC生成的图谱显示，咖啡酰奎尼酸是所研究样品中最丰富的抗氧化剂。富含绿咖啡提取物的咖啡表现出最高的抗氧化潜力，证实了这种获得更健康产品的方法的合理性。
• 特殊用途咖啡在抗氧化潜力方面与普通咖啡相当。• 咖啡酰奎尼酸是所研究咖啡样品中最丰富的抗氧化剂。• 烘焙过程会导致绿原酸的一些降解，但不会使咖啡因降解。• 特殊用途咖啡在对消费者更具吸引力的同时保留了健康益处。
