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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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| Published in: | Food chemistry 2016-10, Vol.209, p.162-170 |
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| Main Authors: | , , , , , , , |
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| container_title | Food chemistry |
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| creator | Contreras-Calderón, José Mejía-Díaz, Diana Martínez-Castaño, Marcela Bedoya-Ramírez, Daniel López-Rojas, Natalia Gómez-Narváez, Faver Medina-Pineda, Yaqueline Vega-Castro, Oscar |
| description | •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 |
| doi_str_mv | 10.1016/j.foodchem.2016.04.038 |
| format | article |
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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<0.05) in soluble coffees than in ground ones, showing the lyophilized samples which showed the highest average values. Significant lineal correlations (p<0.05) were found between AC and color parameters, BI, HMF. No significant (p<0.05) differences in the AC between the different types of coffee were found. This work confirms the direct relationship between the rate of non-enzymatic browning and antioxidant capacity.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2016.04.038</identifier><identifier>PMID: 27173548</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food chemistry, 2016-10, Vol.209, p.162-170</ispartof><rights>2016 Elsevier Ltd</rights><rights>Copyright © 2016 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-d6d3325573b3982a7310c2092b336dc09bb7cb4495261a222e41aae7269aff523</citedby><cites>FETCH-LOGICAL-c405t-d6d3325573b3982a7310c2092b336dc09bb7cb4495261a222e41aae7269aff523</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27173548$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Contreras-Calderón, José</creatorcontrib><creatorcontrib>Mejía-Díaz, Diana</creatorcontrib><creatorcontrib>Martínez-Castaño, Marcela</creatorcontrib><creatorcontrib>Bedoya-Ramírez, Daniel</creatorcontrib><creatorcontrib>López-Rojas, Natalia</creatorcontrib><creatorcontrib>Gómez-Narváez, Faver</creatorcontrib><creatorcontrib>Medina-Pineda, Yaqueline</creatorcontrib><creatorcontrib>Vega-Castro, Oscar</creatorcontrib><title>Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•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<0.05) in soluble coffees than in ground ones, showing the lyophilized samples which showed the highest average values. Significant lineal correlations (p<0.05) were found between AC and color parameters, BI, HMF. No significant (p<0.05) differences in the AC between the different types of coffee were found. This work confirms the direct relationship between the rate of non-enzymatic browning and antioxidant capacity.</description><subject>Antioxidant</subject><subject>Antioxidants - chemistry</subject><subject>Browning index</subject><subject>Coffea - chemistry</subject><subject>Coffee</subject><subject>Coffee - chemistry</subject><subject>Colombia</subject><subject>Color</subject><subject>Food Handling - methods</subject><subject>Furaldehyde - chemistry</subject><subject>Furfural</subject><subject>HMF</subject><subject>Non-enzymatic browning</subject><subject>Phenols - chemistry</subject><subject>Plant Preparations - chemistry</subject><subject>Seeds - chemistry</subject><subject>Total phenolics</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNqFkE1P3DAQhq2qqGyhfwH52EvSsZ3ESU-tVnxJSEgVnC3HnnS9Text7AWWX18vC71yGnv0zDuah5AzBiUD1nxbl0MI1qxwKnn-l1CVINoPZMFaKQoJkn8kCxDQFi2rmmPyOcY1AGS2_USOuWRS1FW7IM_nD3rc6uSCp2Gg2ufXk7O5UqM32ri0o85TE4YBMdJJz38wod33lmEMU-_0d_oLx5eEuHIb-ujSiqYVUnxKmGNyqg--QP-8mzJlaD-HR-_871NyNOgx4pfXekLuL87vllfFze3l9fLnTWEqqFNhGysEr2spetG1XEvBwHDoeC9EYw10fS9NX1VdzRumOedYMa1R8qbTw1BzcUK-HnI3c_i7xZjU5KLBcdQewzYqJtsORCNlndHmgJo5xDjjoDazyzfvFAO1967W6s272ntXUKnsPQ-eve7Y9hPa_2NvojPw4wBgvvTB4ayicegNWjejScoG996Of1igmPw</recordid><startdate>20161015</startdate><enddate>20161015</enddate><creator>Contreras-Calderón, José</creator><creator>Mejía-Díaz, Diana</creator><creator>Martínez-Castaño, Marcela</creator><creator>Bedoya-Ramírez, Daniel</creator><creator>López-Rojas, Natalia</creator><creator>Gómez-Narváez, Faver</creator><creator>Medina-Pineda, Yaqueline</creator><creator>Vega-Castro, Oscar</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20161015</creationdate><title>Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning</title><author>Contreras-Calderón, José ; Mejía-Díaz, Diana ; Martínez-Castaño, Marcela ; Bedoya-Ramírez, Daniel ; López-Rojas, Natalia ; Gómez-Narváez, Faver ; Medina-Pineda, Yaqueline ; Vega-Castro, Oscar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-d6d3325573b3982a7310c2092b336dc09bb7cb4495261a222e41aae7269aff523</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Antioxidant</topic><topic>Antioxidants - chemistry</topic><topic>Browning index</topic><topic>Coffea - chemistry</topic><topic>Coffee</topic><topic>Coffee - chemistry</topic><topic>Colombia</topic><topic>Color</topic><topic>Food Handling - methods</topic><topic>Furaldehyde - chemistry</topic><topic>Furfural</topic><topic>HMF</topic><topic>Non-enzymatic browning</topic><topic>Phenols - chemistry</topic><topic>Plant Preparations - chemistry</topic><topic>Seeds - chemistry</topic><topic>Total phenolics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Contreras-Calderón, José</creatorcontrib><creatorcontrib>Mejía-Díaz, Diana</creatorcontrib><creatorcontrib>Martínez-Castaño, Marcela</creatorcontrib><creatorcontrib>Bedoya-Ramírez, Daniel</creatorcontrib><creatorcontrib>López-Rojas, Natalia</creatorcontrib><creatorcontrib>Gómez-Narváez, Faver</creatorcontrib><creatorcontrib>Medina-Pineda, Yaqueline</creatorcontrib><creatorcontrib>Vega-Castro, Oscar</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Contreras-Calderón, José</au><au>Mejía-Díaz, Diana</au><au>Martínez-Castaño, Marcela</au><au>Bedoya-Ramírez, Daniel</au><au>López-Rojas, Natalia</au><au>Gómez-Narváez, Faver</au><au>Medina-Pineda, Yaqueline</au><au>Vega-Castro, Oscar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2016-10-15</date><risdate>2016</risdate><volume>209</volume><spage>162</spage><epage>170</epage><pages>162-170</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•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<0.05) in soluble coffees than in ground ones, showing the lyophilized samples which showed the highest average values. Significant lineal correlations (p<0.05) were found between AC and color parameters, BI, HMF. No significant (p<0.05) differences in the AC between the different types of coffee were found. This work confirms the direct relationship between the rate of non-enzymatic browning and antioxidant capacity.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>27173548</pmid><doi>10.1016/j.foodchem.2016.04.038</doi><tpages>9</tpages></addata></record> |
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| 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 |
| title | Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning |
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