Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays
Abstract
:1. Introduction
2. Experimental Section
2.1. Materials
2.2. Coffee Roasting and Preparation
Roast profile | Final roast temperature °C | Roast time min:sec | Color of R & G coffee Colortest II | Mass loss % | Humidity % |
---|---|---|---|---|---|
Fast | 150 | 03:00 ± 4 | 166.8 ± 0.7 | 5.8 | ND |
170 | 03:52 ± 5 | 154.0 ± 1.0 | 8.7 | 4.17 | |
190 | 04:43 ± 2 | 130.2 ± 7.78 | 12.0 | 3.32 | |
203 | 05:15 ± 0 | 97.2 ± 13.44 | 14.7 | 2.26 | |
209 | 05:27 | 71.3 | 16.4 | 2.19 | |
215 | 05:37 | 56.3 | 18.6 | 1.84 | |
Medium | 130 | 03:50 ± 6 | ND | 4.8 | ND |
150 | 05:07 ± 10 | 161.5 ± 2.1 | 7.0 | ND | |
170 | 06:45 ± 2 | 160.7 ± 1.9 | 9.4 | 4.06 | |
190 | 08:23 ± 19 | 139.5 ± 3.1 | 12.3 | 3.16 | |
203 | 09:36 ± 21 | 109.4 ± 6.6 | 15.3 | 2.03 | |
209 | 10:29 | 93.7 | 15.9 | 1.43 | |
215 | 11:05 | 78.7 | 17.6 | 1.26 | |
Slow | 110 | 03:07 ± 17 | ND | 2.8 | ND |
130 | 04:54 ± 9 | ND | 5.0 | ND | |
150 | 06:45 ± 2 | 162.3 ± 1.4 | 7.4 | ND | |
170 | 09:06 ± 1 | 162.5 ± 0.2 | 9.5 | 4.16 | |
190 | 12:04 ± 4 | 140.7 ± 0.0 | 12.6 | 3.06 | |
203 | 14:51 ± 24 | 106.8 ± 2.1 | 15.3 | 1.92 | |
209 | 15:48 | 91.7 | 15.9 | 1.74 | |
215 | 16:36 | 78.0 | 16.8 | 1.32 | |
220 | 17:51 | 67.3 | 19.2 | 1.19 |
2.3. Antioxidant Assays
2.3.1. Folin-Ciocalteu (FC) Assay
2.3.2. ABTS (2,2’-Azinobis-(3-Ethylbenzothiazoline-6-Sulphonate)) Assay
2.3.3. Oxygen Radical Absorbance Capacity (ORAC) Assay
2.4. Validation of Assays
3. Results and Discussion
3.1. Methodology Validation
Validation criterion | FC | ABTS | ORAC |
---|---|---|---|
Intraday RSD (%) | 0.9 at 30 mg/L GA | 0.4 at 3 mg/L GA | 4.7 at 10 mg/L GA |
Interday RSD (%) | 2.1 at 30 mg/L GA | 4.4 at 3 mg/L GA | 8.2 at 10 mg/L GA |
LoD (mg/L GA) | 1.6 | 0.12 | 0.43 |
LoQ (mg/L GA) | 3.2 | 0.4 | 2.1 |
Linearity range (mg/L GA) | 2–60 | 0.5–5 | 5–25 |
R2 | 0.9996 | 0.9987 | 0.9993 |
Recovery (%) | 93 (of 30 mg/L GA) | 89 (of 2 mg/L GA) | 78 (of 20 mg/L GA) |
3.2. Effects of Coffee Roasting Conditions on Antioxidant Contents
3.3. Significance of the Numbers Produced by the Different Methods
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Opitz, S.E.W.; Smrke, S.; Goodman, B.A.; Keller, M.; Schenker, S.; Yeretzian, C. Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays. Foods 2014, 3, 586-604. https://doi.org/10.3390/foods3040586
Opitz SEW, Smrke S, Goodman BA, Keller M, Schenker S, Yeretzian C. Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays. Foods. 2014; 3(4):586-604. https://doi.org/10.3390/foods3040586
Chicago/Turabian StyleOpitz, Sebastian E. W., Samo Smrke, Bernard A. Goodman, Marco Keller, Stefan Schenker, and Chahan Yeretzian. 2014. "Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays" Foods 3, no. 4: 586-604. https://doi.org/10.3390/foods3040586