Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning

•58 samples of commercial Colombian coffee with different characteristics were studied.•Antioxidant capacity (AC), browning index (BI), color, HMF and furfural were examined.•Soluble coffees presented higher AC, color, BI, HMF and furfural than ground coffees.•AC has a positive and significant corre...

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Bibliographic Details
Published in:Food chemistry 2016-10, Vol.209, p.162-170
Main Authors: Contreras-Calderón, José, Mejía-Díaz, Diana, Martínez-Castaño, Marcela, Bedoya-Ramírez, Daniel, López-Rojas, Natalia, Gómez-Narváez, Faver, Medina-Pineda, Yaqueline, Vega-Castro, Oscar
Format: Article
Language:English
Subjects:
Antioxidant
Antioxidants - chemistry
Browning index
Coffea - chemistry
Coffee
Coffee - chemistry
Colombia
Color
Food Handling - methods
Furaldehyde - chemistry
Furfural
HMF
Non-enzymatic browning
Phenols - chemistry
Plant Preparations - chemistry
Seeds - chemistry
Total phenolics
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Summary:•58 samples of commercial Colombian coffee with different characteristics were studied.•Antioxidant capacity (AC), browning index (BI), color, HMF and furfural were examined.•Soluble coffees presented higher AC, color, BI, HMF and furfural than ground coffees.•AC has a positive and significant correlation with non-enzymatic browning.•No significant differences exist in AC regarding to different coffee characteristics. Fifty-eight samples of commercial Colombian coffee with different characteristics (soluble, ground, decaffeinated, etc) were evaluated for antioxidant capacity (AC) (ABTS and FRAP), total soluble phenolics (TP), browning index (BI), color parameters (L∗, a∗, b∗, c∗ and h∗), HMF and furfural. The AC in Colombian coffees was very varied (164–1000, 100.8–885.9μmol of Trolox equiv/g and 12.5–127mg gallic acid equiv/g, respectively for ABTS, FRAP and TP). AC, TP, BI, color, HMF and furfural values were higher (p
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.04.038