Next Article in Journal
Electrochemistry of White Wine Polyphenols Using PEDOT Modified Electrodes
Previous Article in Journal
Assessing the Impact of Finings on the Perception of Beer
Previous Article in Special Issue
Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent
Article Menu

Export Article

Open AccessArticle
Beverages 2017, 3(2), 27; doi:10.3390/beverages3020027

Antioxidant Activity of Commercial Soluble Coffees

1
Departamento de Ciência e Tecnologia de Alimentos/DCTA-Cx. P. 10011, Universidade Estadual de Londrina/UEL, 86057-970 Londrina, PR, Brazil
2
Institute of Chemistry and Biological Chemistry/ICBC, School of Life Sciences and Facility Management/LSFM, Zurich University of Applied Sciences/ZHAW, CH-8820 Wädenswil, Switzerland
*
Author to whom correspondence should be addressed.
Academic Editor: Maja Benković
Received: 10 April 2017 / Revised: 14 June 2017 / Accepted: 15 June 2017 / Published: 21 June 2017
(This article belongs to the Special Issue Beverage Powder)
View Full-Text   |   Download PDF [410 KB, uploaded 21 June 2017]   |  

Abstract

A product of easy preparation and high added value, soluble/instant coffee is obtained by drying the aqueous extract of roasted coffee and presents a high amount of bioactive compounds. The aim of the study was to evaluate the antioxidant activity of 33 Brazilian commercial soluble coffees considering the radical scavenging activity (via the ABTS method) and the reducing capacity (via the Folin–Ciocalteu method). Soluble coffees of several brands and types (regular, gourmet, and decaffeinated), subjected to different drying processes (agglomeration, atomization, and freeze-drying) (n = 85), were evaluated. In general, regular and decaffeinated soluble coffees presented high antioxidant activity. The reducing capacity ranged from 9.9 to 15.4 g of gallic acid per 100 g, while the radical scavenging activity ranged from 20.4 to 37.0 g of Trolox per 100 g. Good repeatability—with coefficients of variation of 2.4% for Folin–Ciocalteu and of 5.2% for ABTS—and high correlations between the values of antioxidant activity obtained by both methods (r = 0.66) were observed. Gourmet coffees presented less antioxidant activity compared to the regular samples. No correlation was verified between drying processes and antioxidant activity. View Full-Text
Keywords: instant coffee; Folin-Ciocalteu; ABTS; reducing capacity; radical scavenging activity instant coffee; Folin-Ciocalteu; ABTS; reducing capacity; radical scavenging activity
Figures

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Marcucci, C.T.; Dias, R.C.E.; Almeida, M.B.; Benassi, M.T. Antioxidant Activity of Commercial Soluble Coffees. Beverages 2017, 3, 27.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top