1. bookVolume 60 (2016): Issue 3 (September 2016)
Journal Details
License
Format
Journal
eISSN
2453-7837
First Published
30 Mar 2016
Publication timeframe
4 times per year
Languages
English
access type Open Access

Study of Antioxidant Effects of Selected Types of Coffee

Published Online: 17 Oct 2016
Volume & Issue: Volume 60 (2016) - Issue 3 (September 2016)
Page range: 34 - 38
Journal Details
License
Format
Journal
eISSN
2453-7837
First Published
30 Mar 2016
Publication timeframe
4 times per year
Languages
English
Abstract

Coffee is a rich source of dietary antioxidants which protects the human body against the effects of dangerous free radicals. The aim of this study was to determine and compare the antioxidant activity, content of total phenols and flavonoids in selected types of coffee with respect to the way of their processing. The individual coffees were investigated with regard to their origin and composition. The antioxidant effects were determined by the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging assay. The content of total phenols was analysed by the Folin-Ciocalteu method and the content of flavonoids in the coffee extracts was determined by a colorimetric method. The highest antioxidant activity was exhibited by the extract of unroasted ground 100 % green coffee Arabica (89.55 %), and the high scavenging of free radicals was achieved also by the extracts of roasted ground 100 % coffees Arabica and Robusta. The highest levels of total phenols (77.54 µg.ml−1) and flavonoids (1.74 µg.ml−1) were measured in the extract of unroasted ground 100 % green coffee Arabica. High levels of these substances were found also in extracts of roasted ground 100 % coffees Arabica and Robusta. The lowest levels of total phenols (31.24 µg.ml−1) and flavonoids (0.91 µg.ml−1) were detected in the extract of instant coffee Arabica. The processing of coffee by roasting decreased the level of the investigated antioxidant components but considerably improved the taste and aroma, the properties that make coffee one of the most popular drinks in the world.

Keywords

1. Blum, J., Lemaire, B., Lafay, S., 2007: Effect of a green decaffeinated coffee extract on glycaemia. NutraFoods Research, 6, 13—17.Search in Google Scholar

2. Cammerer, B., Kroh, L. W., 2006: Antioxidant activity of coffee brews. European Food Research and Technology, 223, 469—474.10.1007/s00217-005-0226-4Search in Google Scholar

3. Cheong, M. W., Tong, K. H., Ong, J. J. M., Liu, S. Q., Curran, P., Yu, B., 2013: Volatile composition and antioxidant capacity of Arabica coffee. Food Research International, 51, 388—396.10.1016/j.foodres.2012.12.058Search in Google Scholar

4. Dellalibera, O., Lemaire, B., Lafay, S., 2006: Le Svetol, un extrait de café vert décaféiné, inudit une perte de poids et augmente le ratio masse maigre sur masse grasse chez volontaires en surcharge pondérale. Phytothérapie, 4, 194—197.10.1007/s10298-006-0181-7Search in Google Scholar

5. Gawlik-Dziki, U., Świeca, M., Sułkowski, M., Dziki, D., Baraniak, B., Czyż, J., 2013: Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts–in vitro study. Food and Chemical Toxicology, 57, 154—160.10.1016/j.fct.2013.03.02323537598Search in Google Scholar

6. Heilerová, Ľ., Bučková, M., Tarapčík, P., Šilhár, S., Labuda, J., 2003: Comparison of antioxidant activity data for aqueous extracts of lemon balm (Melissa officinalis L.), oregano and agrimony (Agrimonia eupatoria L.) obtained by conventional methods and the DNA-based Biosensor. Czech Journal of Food Sciences, 21, 78—84.10.17221/3480-CJFSSearch in Google Scholar

7. Kim, M. D., Chun, O. K., Kim Y. J., Moon, H. Y., Lee, Ch. Y., 2003: Quantification of phenolics and their antioxidant capacity in fresh plums. J. Agric. Food Chem., 51, 6509—6515.10.1021/jf034307414558771Search in Google Scholar

8. Kozuma, K., Tsuchiya, S., Kohori, J., Tokimitsu, I., 2005: Antihypertensive effect of green coffee bean extract on mildly hypertensive subjects. Hypertension Research, 28, 711—718.10.1291/hypres.28.71116419643Search in Google Scholar

9. Krishnaiah, D., Sarbatly, R., Nithyananadam, R., 2011: A review of the antioxidant potential of medicinal plant species. Food and Bioproducts Processing, 89, 217—23310.1016/j.fbp.2010.04.008Search in Google Scholar

10. Nikoli, M. C., Anese, M., Manzocco, L., Lerici, C. R., 1997: Antioxidant properties of coffee brews in relation to the roasting degree. The LWT — Food Science and Technology, 30, 292—297.10.1006/fstl.1996.0181Search in Google Scholar

11. Ramalakshmi, K., Rao, L. J. M., Takano-Ishikawa, Y., 2009: Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems. Food Chemistry, 115, 79—85.10.1016/j.foodchem.2008.11.063Search in Google Scholar

12. Singleton, V. I., Ortofer, R., Lamuela-Raventos, R. M., 1999: Analysis of total phenols and other oxidation substances and antioxidants by means of Folin-Ciocalteu reagent. In Packer, L. (Ed.): Methods in Enzymology. Academic Press, Orlando, 152—178.10.1016/S0076-6879(99)99017-1Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo