Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC, Italy.
Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47023 Cesena, FC, Italy.
Food Chem. 2021 May 1;343:128514. doi: 10.1016/j.foodchem.2020.128514. Epub 2020 Nov 1.
The aim of this study was to investigate the effect of the coffee roasting process on both toxic and some beneficial antioxidant compounds, applying a systematic and broad approach. Arabica and Robusta green coffee beans were roasted in a lab-scale roaster for different times in order to achieve five roasting degrees (from light to dark) and to assess the evolution of acrylamide (AA), trigonelline, nicotinic acid and caffeoylquinic acids contents (determined by HPLC) as well as antioxidant activity (evaluated by Folin-Ciocalteu, FRAP, DPPH, ABTS assays). The results confirmed that the AA levels and antioxidant activity reached a maximum in the first coffee roasting degrees and then decreased prolonging the heating process, both in Arabica and Robusta samples. Nevertheless, the thermal reduction observed was greater for AA compared to antioxidant activity, which was only slightly reduced due to the balance between the degradation and the neoformation of antioxidant compounds.
本研究旨在采用系统而广泛的方法，探究咖啡烘焙过程对有毒化合物和一些有益抗氧化化合物的影响。将阿拉比卡咖啡豆和罗布斯塔咖啡豆在实验室规模的烘焙机中进行烘焙，烘焙时间不同，以达到五个烘焙程度（从浅到深），并评估丙烯酰胺（AA）、葫芦巴碱、烟酸和绿原酸含量（通过 HPLC 测定）以及抗氧化活性（通过福林-酚试剂法、FRAP、DPPH、ABTS 测定法评估）的演变。结果证实，AA 水平和抗氧化活性在阿拉比卡和罗布斯塔咖啡豆的最初烘焙阶段达到最大值，然后随着加热过程的延长而降低。然而，与抗氧化活性相比，AA 的热降解更为明显，这是由于降解和新形成抗氧化化合物之间的平衡，使得抗氧化活性仅略有降低。
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