Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews

Instant coffees produced from the same green coffee beans were supplied from a company in different roasting degrees, light, medium, and dark. Melanoidins were obtained by ultrafiltration (10 kDa) and subsequent diafiltration. Pure melanoidins were isolated from melanoidins after overnight incubatio...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2005-03, Vol.53 (5), p.1403-1407
Main Authors: Delgado-Andrade, Cristina, Morales, Francisco J
Format: Article
Language:English
Subjects:
Amidines - pharmacology
antioxidant activity
antioxidants
Antioxidants - analysis
Antioxidants - chemistry
Biological and medical sciences
chlorogenic acid
Coffea - chemistry
coffee (beverage)
Coffee - chemistry
Coffee, tea and other stimulative beverage industries
ferulic acid
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
Hot Temperature
instant coffee
linoleic acid
Linoleic Acid - chemistry
Maillard reaction products
melanoidins
oxidation
Polymers - analysis
Polymers - chemistry
roasting
roasting degree
Seeds - chemistry
Solutions
vanillic acid
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Summary:Instant coffees produced from the same green coffee beans were supplied from a company in different roasting degrees, light, medium, and dark. Melanoidins were obtained by ultrafiltration (10 kDa) and subsequent diafiltration. Pure melanoidins were isolated from melanoidins after overnight incubation in 2 M NaCl. The antioxidant activities of instant coffees, melanoidins, and pure melanoidins were tested using the conjugated diene formation from a 2,2‘-azobis(2-amidinopropane) dihydrochloride-induced linoleic acid oxidation in an aqueous system. No significant differences were found between melanoidins and pure melanoidins with different roasting degrees. Therefore, the contribution of the pure melanoidin fraction to the total antioxidant activity of melanoidins was significantly lower. More than 50% of the antioxidant activity of melanoidins is due to low molecular weight compounds linked non-covalently to the melanoidin skeleton. A new concept of the overall antioxidant properties of food melanoidins is described, where chelating ability toward low molecular weight antioxidant compounds is connected to the stabilization of these compounds involved in the shelf life of the product. Keywords: Coffee brew; roasting degree; melanoidin; lipid oxidation; AAPH
ISSN:0021-8561
1520-5118
DOI:10.1021/jf048500p