Alamri Eman, Rozan Mahmoud, Bayomy Hala
Department of Nutrition and Food Science, University of Tabuk, Saudi Arabia.
Department of Food Science and Technology, Damanhour University, Egypt.
Saudi J Biol Sci. 2022 May;29(5):3133-3139. doi: 10.1016/j.sjbs.2022.03.025. Epub 2022 Mar 21.
(Rubiaceae) is a basic drink for all Gulf societies, especially Saudi Arabia, it is the main part of the Saudi tradition. This investigation was carried out to track the chemical composition, caffeine content by UV-visible spectrophotometer, acrylamide content by using a gas chromatograph, free radical scavenging capacity by DPPH methods as well as determined the browning index and separated the volatiles compounds using GC-MS for the most common three degree of roasted Arabic coffee; light (180 ± 10 °C; 6.0 ± 1.0 min), medium (180 ± 10 °C; 8.0 ± 1.0 min), and dark (180 ± 10 °C; 10.0 ± 1.0 min). Data revealed that light roasted coffee has the highest significant (p < 0.05) value of moisture content (4.80%), crude protein (13.05%), and lowest value of ether extract (10.39%) and crude fiber (24.24%). The caffeine content was found to be 1.13% in light coffee, which increased to 1.17% in medium coffee, then decreased to 1.08% in dark coffee The quantity of acrylamide detected in light roasted coffee (0.41 mg/100 g) was the greatest, whereas medium roasted coffee comparatively produced low amounts (0.31 mg/100 g). The light roasted coffee gave the highest antioxidant activity (88.72 mg TE/g), while the dark roasted coffee gave the least activity (78.76 mg TE/g). Browning index increases with roasting time Hydrocarbons, alcohols, and esters were the most represented in roasted coffee headspace. Silanes and -butyl nitrite compounds were absent in the medium roasted headspace. Except for amines, all 11 classes of volatile compounds were present in the headspace of dark roasted coffee.
茜草科植物是所有海湾国家社会的基本饮品，尤其是在沙特阿拉伯，它是沙特传统的主要组成部分。本研究旨在通过紫外可见分光光度计追踪化学成分、咖啡因含量，使用气相色谱仪测定丙烯酰胺含量，采用DPPH法测定自由基清除能力，并测定褐变指数，同时使用GC-MS分离最常见的三种烘焙程度的阿拉伯咖啡（轻度烘焙：180±10°C；6.0±1.0分钟；中度烘焙：180±10°C；8.0±1.0分钟；深度烘焙：180±10°C；10.0±1.0分钟）中的挥发性化合物。数据显示，轻度烘焙咖啡的水分含量（4.80%）、粗蛋白含量（13.05%）具有最高的显著（p<0.05）值，而乙醚提取物（10.39%）和粗纤维（24.24%）含量最低。轻度烘焙咖啡中的咖啡因含量为1.13%，中度烘焙咖啡中增加到1.17%，然后在深度烘焙咖啡中降至1.08%。轻度烘焙咖啡中检测到的丙烯酰胺量（0.41毫克/100克）最大，而中度烘焙咖啡产生的量相对较低（0.31毫克/100克）。轻度烘焙咖啡具有最高的抗氧化活性（88.72毫克TE/克），而深度烘焙咖啡的活性最低（78.76毫克TE/克）。褐变指数随烘焙时间增加。烘焙咖啡顶空中烃类、醇类和酯类最为常见。中度烘焙顶空中不存在硅烷和亚硝酸丁酯化合物。除胺类外，深度烘焙咖啡的顶空中存在所有11类挥发性化合物。
