Odžaković Božana, Džinić Natalija, Kukrić Zoran, Grujić Slavica
Faculty of Technology, University of Banja Luka, Bosnia and Herzegovina.
Faculty of Technology, University of Novi Sad, Serbia.
Acta Sci Pol Technol Aliment. 2016 Oct-Dec;15(4):409-417. doi: 10.17306/J.AFS.2016.4.39.
Coffee is one of the most widely consumed beverages in the world, because of its unique sensory properties and physiological properties. Coffee beverages represent a significant source of antioxidants in the consumers' diet and contribute significantly to their daily intake. The aim of this research was to investigate the effect of different roasting degrees on the content of biologically active compounds and antioxidant activity in different quality classes of Arabica coffee.
Samples of green Arabica coffee (Rio Minas) of two quality classes from two production batches were used for the research. Roasting was carried out at temperatures of 167, 175 and 171°C. The total phenol content (TPC), total flavonoid content (TFC), flavonol content (FC) and antioxidant activity (DPPH, ABTS) in the coffee extracts was determined.
This research shows that TPC was significantly higher (P < 0.05) in green coffee compared to TPC in roasted coffee, and TPC decreases as the roasting temperature increases. TFC and FC were significantly lower (P < 0.05) in green coffee than in roasted coffee. Differences in TPC between the 1st and 2nd classes of Arabica coffee were not significant (P > 0.05), while differences in TFC were significant (P < 0.05) only for green coffee from the second production batch and differences in FC were significant (P < 0.05) for green coffee and for coffee roasted at 175°C. Roasting temperatures have different influences the antioxidant activity (DPPH, ABTS) of coffee and the highest antioxidant activity was determined in coffee roasted at 171°C. An exception was 1st class Arabica coffee roasted at 167°C (ABTS). All samples of 1st class Arabica coffee had higher antioxidant activity (DPPH, ABTS) compared to 2nd class Arabica.
This research shows that the bioactive compounds content and antioxidant activity of different quality classes of Arabica coffee are dependent on the degree of roasting. TPC decreases when the roasting temperature increases, while TFC and FC also increase. These results indicate that the antioxidant activity of coffee depends on a variety of bioactive components in coffee beans. Antioxidant activity largely depends on the class of coffee. The coffee samples of 1stclass quality (maximum 8 black beans/300 g from the sample and large bean size) had higher antioxidant activity compared to samples of 2nd quality class (maximum 19 black beans/300 g in the sample and medium-sized beans).
咖啡是世界上消费最为广泛的饮品之一，因其独特的感官特性和生理特性。咖啡饮品是消费者饮食中抗氧化剂的重要来源，对其日常摄入量有显著贡献。本研究的目的是调查不同烘焙程度对不同品质等级的阿拉比卡咖啡中生物活性化合物含量和抗氧化活性的影响。
使用来自两个生产批次的两个品质等级的生阿拉比卡咖啡（里约米纳斯）样本进行研究。烘焙在167、175和171°C的温度下进行。测定咖啡提取物中的总酚含量（TPC）、总黄酮含量（TFC）、黄酮醇含量（FC）和抗氧化活性（DPPH、ABTS）。
本研究表明，生咖啡中的TPC显著高于烘焙咖啡中的TPC（P < 0.05），且TPC随烘焙温度升高而降低。生咖啡中的TFC和FC显著低于烘焙咖啡（P < 0.05）。阿拉比卡咖啡第一等级和第二等级之间的TPC差异不显著（P > 0.05），而TFC差异仅在第二批生产的生咖啡中显著（P < 0.05），FC差异在生咖啡和175°C烘焙的咖啡中显著（P < 0.05）。烘焙温度对咖啡的抗氧化活性（DPPH、ABTS）有不同影响，在171°C烘焙的咖啡中测定出最高的抗氧化活性。例外情况是在167°C烘焙的第一等级阿拉比卡咖啡（ABTS）。与第二等级阿拉比卡咖啡相比，所有第一等级阿拉比卡咖啡样本的抗氧化活性（DPPH、ABTS）更高。
本研究表明，不同品质等级的阿拉比卡咖啡的生物活性化合物含量和抗氧化活性取决于烘焙程度。烘焙温度升高时TPC降低，而TFC和FC也增加。这些结果表明，咖啡的抗氧化活性取决于咖啡豆中的多种生物活性成分。抗氧化活性在很大程度上取决于咖啡等级。与第二品质等级的样本（样本中每300克最多19颗黑豆且为中等大小的豆子）相比，第一品质等级（样本中每300克最多8颗黑豆且为大粒豆子）的咖啡样本具有更高的抗氧化活性。
