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Beverages 2017, 3(2), 27;

Antioxidant Activity of Commercial Soluble Coffees

Departamento de Ciência e Tecnologia de Alimentos/DCTA-Cx. P. 10011, Universidade Estadual de Londrina/UEL, 86057-970 Londrina, PR, Brazil
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)
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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

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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).

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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.

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