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Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem
Companhia Iguau de Caf Solvel S.A., Research and Development Department, BR-369, Km 88, C.Procpio, PR, Brazil
Departamento de Cincia e Tecnologia de Alimentos, Centro de Cincias Agrrias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil
a r t i c l e
i n f o
Article history:
Received 1 December 2009
Received in revised form 28 June 2010
Accepted 2 July 2010
Keywords:
Coffea arabica
Coffea Canephora
Roasting degree
Extraction
a b s t r a c t
The production of soluble coffee starts with the selection of beans and is followed by roasting, grinding,
extraction and drying. Lyophilised soluble coffees extracted by various methods from light, medium and
dark-roasted arabica and robusta beans were evaluated for antioxidant activity (AA) using ABTS, Folin,
DPPH and FRAP techniques. Caffeine, chlorogenic acid (5-CQA) and melanoidin content was also quantied.
The data were analysed by principal component analysis. The AA values derived from the various methods
used were correlated. Roasting resulted in the degradation of 5-CQA and formation of melanoidins, while AA
was largely unaffected by roasting. The extraction of soluble coffee more prominently affected the AA of
light-roasted coffee, mainly because it favoured the extraction of 5-CQA. The larger caffeine content in
robusta coffee resulted in greater AA. All of soluble coffee products studied possessed antioxidant potential,
which was conferred by their concentrations of phenolic compounds, caffeine and melanoidins.
2010 Elsevier Ltd. All rights reserved.
1. Introduction
Coffee is a major commodity in the world economy, second only
to petroleum (Borreli, Visconti, Mennella, Anese, & Fogliano, 2002).
The most widely cultivated species are Coffea arabica (arabica) and
Coffea canephora (robusta). Despite the poorer sensory quality of C.
canephora, it has the advantage of allowing extraction of large
amounts of soluble solids, which enables its use in blends and in
the soluble coffee industry. Beverages prepared from roasted beans
have pleasant avour and aroma in addition to their physiological
effects. The preference for different kinds of coffee beverages is
strictly associated with social habits and country cultures. The
company GEA Niro (Parma, Italy), a traditional producer of process
lines for instant coffee and tea, reported that soluble coffee is
widely consumed (45% in Eastern Europe, 53% in Asia/Pacic, and
79% in Australia), standing out in countries where tea is a traditional beverage (GEA-Group Coffee, 2010). Soluble coffee exports
are a major source of revenue in Brazil due to the higher aggregate
value of the product (ABICS, 2008).
Recently, scientic studies have pointed out the positive effect of
coffee on human health (Coughlin, 2006). In general, recent studies
report little evidence of health risks and considerable evidence of
health benets for healthy adults as a result of moderate coffee consumption (Higdon & Frei, 2006). The beverage also stands out as a dietary source of potential antioxidants, such as caffeine (Devasagayam,
* Corresponding author. Tel.: +55 43 3401 1542; fax: +55 43 3524 2542.
E-mail address: jvignoli@iguacu.com.br (J.A. Vignoli).
0308-8146/$ - see front matter 2010 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodchem.2010.07.008
Kamat, Monhan, & Kesavan, 1996; Shi & Dalal, 1991), chlorogenic
acids (Gmez-Ruiz, Lake, & Ames, 2007; Moreira, Monteiro, RibeiroAlves, Donangelo, & Trugo, 2005), hydroxycinnamic acids (Gallardo,
Jimnez, & Garcia-Conesa, 2006), and Maillard reaction products,
such as melanoidins (Borreli et al., 2002; Delgado-Andrade, RunHenares, & Morales, 2005). Thus, the antioxidant capacity of coffee
is related to the presence of both natural constituents and compounds
formed during processing. The antioxidant potential of coffee has
been evaluated by several methods, such as ferric reducing antioxidant power (FRAP), 2,20 -azinobis(3-ethylbenzothiazoline-6-sulphonic acid assay (ABTS), 2,2-diphenyl-1-picrylhydrazyl assay
(DPPH) and determination of total phenolics (Borreli et al., 2002; Snchez-Gonzalez, Jimnez-Escrig, & Saura-Calixto, 2005).
The FRAP method measures the ferric reduction of 2,4,6-tripyridyl-S-triazine (TPTZ). This reaction detects compounds with redox
potentials lower than 0.7 V (the redox potential of Fe3+-TPTZ). Assays
using the ABTS radical, including TEAC, are based on the ability of
antioxidants to scavenge the long-lived ABTS radical; using a similar
mechanism, the DPPH assay measures the reduction of the stable
radical 2,2-diphenyl-1-picrylhydrazyl by monitoring the decrease
in its absorbance at 515 nm. The FolinCiocalteau method has been
used for years to measure total phenolic compounds and is also useful in evaluating antioxidant activity (Benzie, 1996; Prior, Xianli, &
Schaich, 2005).
As compared to other beverages, coffee stands out for its antioxidant potential. Some authors have reported greater AA for soluble
and espresso coffee than those of red wine and green tea (Pellegrini
et al., 2003). AA is also affected by the green bean composition and
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Table 1
Antioxidant activity of soluble coffee obtained from different species and processing conditions evaluated by assorted methods.*
Assays
Roasting degree
Arabica
Robusta
Extraction 1
Extraction 2
Extraction 1
Extraction 2
ABTS (g trolox/100 g)
Light
Medium
Dark
18.77 1.00
21.03 2.25
23.78 0.25
23.27 0.00
23.53 0.75
24.78 0.00
27.28 0.25
36.05 1.75
33.93 1.50
32.29 3.25
32.79 0.50
27.79 3.75
FRAP (g trolox/100 g)
Light
Medium
Dark
19.27 2.25
25.03 0.50
27.78 0.25
25.03 0.00
30.79 0.50
26.03 0.50
26.28 1.50
34.04 0.75
35.04 0.75
29.78 0.50
34.54 1.00
29.78 1.75
Light
Medium
Dark
12.08 0.51
13.09 0.17
13.44 0.00
14.97 0.17
15.14 1.02
13.10 0.34
14.97 0.00
16.67 0.34
15.82 0.17
18.54 0.51
17.35 0.34
13.44 0.34
Light
Medium
Dark
24.92 0.55
19.87 1.38
20.51 0.18
16.11 0.26
18.80 0.47
20.23 1.02
16.35 0.34
16.14 0.11
16.79 1.04
14.81 0.37
14.70 0.20
19.47 0.35
Table 2
Contents of 5-CQA, caffeine, and melanoidins of soluble coffee obtained from different species and processes.*
Roasting degree
Arabica
Robusta
Extraction 1
Extraction 2
Extraction 1
Extraction 2
5-CQA (g/100 g)
Light
Medium
Dark
3.53 0.02
1.87 0.13
0.62 0.03
4.11 0.11
2.55 0.03
0.40 0.03
2.79 0.06
1.71 0.04
0.21 0.03
4.24 0.05
2.26 0.11
0.25 0.03
Caffeine (g/100 g)
Light
Medium
Dark
2.84 0.00
3.07 0.36
3.64 0.04
3.44 0.05
4.12 0.35
3.34 0.15
3.98 0.08
5.82 0.11
4.75 0.11
5.33 0.02
5.54 0.14
4.88 0.64
Melanoidins (g/100 g)
Light
Medium
Dark
23.80 0.77
18.07 0.45
29.64 1.59
20.13 0.59
22.08 0.04
25.42 0.01
27.30 0.51
19.66 2.04
30.44 1.84
22.89 0.38
21.28 1.65
26.50 0.19
5-CQA
1,0
(A)
(B)
3
2
FOLIN
PC 2 : 26%
PC 2 : 26%
0,5
0,0
CAFFEINE
ABTS
FRAP
DPPH
1
0
R E2 M
R E1 M
R E1 L
-1
A E2 M
A E1 M
A E1 L
A E2 D
A E1 D
R E2 D
R E1 D
-2
-0,5
A E2 L
R E2 L
-3
MELANOIDINS
-1,0
-1,0
-0,5
0,0
0,5
-4
1,0
PC 1 : 61%
-4
-3
-2
-1
PC 1 : 61%
Fig. 1. Principal component analysis of antioxidant activity and composition of soluble coffee: variable projection (A) and scatter plot for the samples (B). Species: (A) arabica
and (R) robusta. Extraction process: conventional (1) and double extraction (2). Roasting degree: light (L), medium (M), dark (D).
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