Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-537 Lodz, Poland.
Department of Sugar Industry and Food Safety Management, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-537 Lodz, Poland.
Nutrients. 2024 Aug 23;16(17):2823. doi: 10.3390/nu16172823.
Over the years, many methods of refining green beans have been developed, including maceration aimed at enriching the coffee aroma and improving the overall quality. This study aimed to evaluate the influence of different methods of maceration (fruit and wine) and the addition of food flavors to coffee beans on antioxidant activity, caffeine, phenolic and organic acid content, as well as health-promoting properties. This research showed that the use of the maceration in melon and apple fruit pulp (100 g of fruit pulp per 100 g of green coffee, incubated for 24 h, coffee roasting at 230 °C, control trial roasted coffee) ensured the highest polyphenol (hydroxycinnamic acids and their esters-chlorogenic acids) content (in melon pulp-13.56 g/100 g d.b. (dry bean); in apple pulp-13.22 g/100 g d.b., < 0.05 (one-way ANOVA)) and antioxidant activity. Melon (92.11%, IC50 = 3.80 mg/mL extract) and apple (84.55%, IC50 = 4.14 mg/mL) showed the highest α-amylase (enzyme concentration 10 μmol/mL) inhibition activity (0.5 mg/mL for both fruits). The addition of food flavors reduced the total content of chlorogenic acids to the range of 4.64 to 6.48 g/100 g d.b. and increased the content of acrylamide and 5-HMF, which positively correlated with a low antioxidant potential compared to the macerated samples and the control. Studies have shown that coffee macerated in the pulp of melon and apple fruit, due to its great potential to inhibit α-amylase in vivo, may have a preventive effect on type II diabetes. This study complements the current knowledge on the potential health-promoting properties of coffee flavored using different methods; further research should include more advanced models for testing these health-promoting properties. Statistical analysis was based on the determination of the average values of six measurements and their standard deviation, as well as on the one-way ANOVA (analysis of variation) and the Pearson correlation coefficient, using Statistic 10.0 software. The significance was defined at ≤ 0.05.
多年来，已经开发出许多精制咖啡豆的方法，包括旨在丰富咖啡香气并提高整体质量的浸渍法。本研究旨在评估不同浸渍法（水果和葡萄酒）和向咖啡豆中添加食品香料对咖啡豆的抗氧化活性、咖啡因、酚类和有机酸含量以及促进健康的特性的影响。这项研究表明，使用瓜和苹果果肉（每 100 克绿咖啡豆使用 100 克果肉，孵育 24 小时，在 230°C 下烘焙咖啡，对照试验烘焙咖啡）进行浸渍可以确保最高的多酚（羟基肉桂酸及其酯-绿原酸）含量（在瓜果肉中-13.56 g/100 g d.b.（干豆）；在苹果果肉中-13.22 g/100 g d.b.，<0.05（单向方差分析））和抗氧化活性。瓜（92.11%，IC50=3.80 mg/mL 提取物）和苹果（84.55%，IC50=4.14 mg/mL）显示出最高的α-淀粉酶（酶浓度为 10 μmol/mL）抑制活性（两种水果均为 0.5 mg/mL）。添加食品香料会将绿原酸的总含量降低到 4.64 至 6.48 g/100 g d.b. 的范围内，并增加丙烯酰胺和 5-HMF 的含量，与浸渍样品和对照相比，这与抗氧化潜力低呈正相关。研究表明，用瓜和苹果果肉浸渍的咖啡，由于其在体内抑制α-淀粉酶的巨大潜力，可能对 II 型糖尿病具有预防作用。本研究补充了当前关于使用不同方法调味咖啡的潜在促进健康特性的知识；进一步的研究应该包括更先进的模型来测试这些促进健康的特性。统计分析基于六个测量值的平均值及其标准差的确定，以及单向方差分析（方差分析）和 Pearson 相关系数的确定，使用 Statistic 10.0 软件。显著性定义为≤0.05。
