Investigations on the high molecular weight foaming fractions of espresso coffee

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 23, 2004, Pages 7118-7125

  D'Agostina, Alessandra ^a   Boschin, Giovanna ^a   Bacchini, Francesca ^a   Arnoldi, Anna ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Antioxidant activity; Browning; Coffee; Color; Espresso; Foamability; Maillard reaction; Melanoidins

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2 PROPANOL; ANTIOXIDANT; MELANOIDINE; NITROGEN; POLYMER; POLYSACCHARIDE; PROTEIN; UNCLASSIFIED DRUG; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; COFFEE; COLOR; FOAM; FOAMING; FRACTIONATION; GEL PERMEATION CHROMATOGRAPHY; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; PRECIPITATION; PROTEIN CONTENT; PROTON NUCLEAR MAGNETIC RESONANCE; SOLID PHASE EXTRACTION; ULTRAVIOLET SPECTROPHOTOMETRY;

ANTIOXIDANTS; CARBOHYDRATES; CHEMICAL FRACTIONATION; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEE; FOOD TECHNOLOGY; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR WEIGHT; POLYMERS;

EID: 8444253705     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049013c     Document Type: Article

References (38)

1. Petracco, M. Beverage preparation: brewing trends for the new millennium. In Coffee. Recent Developments, 1st ed.; Clarke, R. J., Vitzthum, O. G., Eds.; Blackwell Science: Abingdon, U.K., 2001; pp 140-164.
2. Espresso Coffee - The Chemistry of Quality, 3rd ed.; Illy, A., Viani, R., Eds.; Academic Press: London, U.K., 1995.
3. Petracco, M. Physico-chemical and structural characterization of espresso coffee brew. Colloq. Sci. Int. Cafe 13th 1989, 246.
4. Petracco, M.; Navarini, L.; Abatangelo, A.; Gombac, V.; D'Agnolo, E.; Zanetti F. Isolation and characterisation of a foaming fraction from hot water extracts of roasted coffee. Colloq. Sci. Int. Cafe 18th 1999, 95-105.
5. Ledl, F.; Schleicher, E. New aspects of the Maillard reaction in foods and in the human body. Angew. Chem., Int. Ed. 1990, 29, 565-706.
6. Arnoldi, A. Thermal processing and food quality: analysis and control. In Thermal Technologies in Food Processing, 1st ed.; Richardson, P., Ed.; Woodhead Publishing: Cambridge, U.K., 2001; pp 138-159.
7. Steinhart, H.; Packert, A. Melanoidins in coffee. Separation and characterization by different chromatographic procedures. Colloq. Sci. Int. Cafe 15th 1993, 2, 2593-2600.
8. Homma, S. Nonvolatile compounds in coffee Colloq. Sci. Int. Cafe 18th 1999, 83-90.
9. Heinrich, L.; Baltes, W. Occurrence of phenols in coffee melanoidins. Z. Lebensm. - Unters. Forsch. 1987, 185, 366-370.
10. Bradbury, A. G. W. Chemistry I: Non volatile compounds. Carbohydrates. In Coffee. Recent Developments, 1st ed.; Clarke, R. J., Vitzthum, O. G., Eds.; Blackwell Science: Abingdon, U.K., 2001; pp 1-17.
11. Nunes, F. N.; Coimbra, M. A. Chemical characterisation of the high molecular weight material extracted with hot water from green and roasted arabica coffee. J. Agric. Food Chem. 2001, 49, 1773-1782.
12. Daglia, M.; Papetti, A.; Gregotti, C.; Berte, F.; Gazzani, G. In vitro antioxidant and ex vivo protective activities of green and roasted coffee. J. Agric. Food Chem. 2000, 48, 1449-1454.
13. Nicoli, M. C.; Manzocco, L.; Lerici, C. R.; Anese, M. Antioxidant properties of coffee-brews in relation to the roasting degree. Lebensm. Wiss. -Technol. 1997, 30, 292-297.
14. Hofmann, T. Studies on the influence of the solvent on the contribution of single Maillard reaction products to the total color of browned pentose/alanine solutions - A quantitative correlation using the color activity concept. J. Agric. Food Chem. 1998, 46, 3912-3917.
15. Brand-Williams, W.; Cuvelier, M. E.; Berset, C. Use for free radical method to evaluate antioxidant activity. Lebensm.-Wiss. -Technol. 1995, 28, 25-30.
16. Manzocco, L.; Anese, M.; Nicoli, M. C. Antioxidant properties of tea extracts as affected by processing. Lebensm.-Wiss. -Technol. 1998, 31, 694-698.
17. Fischer, M.; Reimann, S.; Trovato, V.; Redgwell, R. J. Polysaccharides of green Arabica and Robusta coffee beans. Carbohydr. Res. 2001, 330, 93-101.
18. Waters. New High Performance Carbohydrate Column for Analysis of Sugars; Waters: Milford, MA, 1994; p 25.
19. Arnoldi, A.; Boschin, G.; D'Agostina, A. Melanoidins in foods (review). In Recent Advances in Food Science 3; Global Research Network: Kerala, India, 2002; pp 1-10.
20. Morales, F. J.; Babbel, M. B. Melanoidins exert a weak antiradical activity in watery fluids. J. Agric. Food Chem. 2002, 50, 4657-4661.
21. Dickinson, E.; Galazka, V. B. In Gums and Stabilizers for the Food Industry 6; Philips, G. O., et al., Eds.; IRL Press: Oxford, U.K., 1992; p 351.
22. Nunes, F. M.; Coimbra, M. A.; Duarte, A. C.; Delgadillo, I. Foamability, foam stability, and chemical composition of espresso coffee as affected by the degree of roast. J. Agric. Food Chem. 1997, 45, 3238-3243.
23. Nunes, F. M., Coimbra, M. A. Influence of polysaccharide composition in foam stability of espresso coffee. Carbohydr. Polym. 1998, 37, 283-285.
24. Hegarty, P. K. In Foams: Physics, Chemistry and Structure; Wilson, A. J., Ed.; Springer-Verlag: Berlin, Germany, 1989; p 197.
25. Roberts, R. T. European Brewery Convention Proceedings of the 15th Congress, Nice, France; Elsevier: Amsterdam, The Netherlands, 1975; pp 453-464.
26. Vancraenenbroeck, R.; Devreux, A. European Brewery Convention Proceedings of the 19th Congress, London, U.K.; IRL Press: Oxford, U.K., 1983; pp 323-330.
27. Lusk, L. T.; Cronan, C. L.; Chicoye, E.; Goldstein, H. A surface-active fraction isolated from beer. J. Am. Soc. Brew. Chem. 1987, 45, 91-95.
28. Slack, P. T.; Bamforth, C. W. The fractionation of polypeptides from barley and beer by hydrophobic interaction chromatography: the influence of their hydrophobicity on foam stability. J. Inst. Brew. 1983, 89, 397-401.
29. Onishi, A.; Proudlove, M. O. Isolation of beer foam polypeptides by hydrophobic interaction chromatography and their partial characterization. J. Sci. Food Agric. 1994, 65, 233-240.
30. Anese, M.; Nicoli M. C. Antioxidant properties of ready-to drink coffee brews. J. Agric. Food Chem. 2003, 51, 942-946.
31. Borrelli, R. C.; Visconti, A.; Mannella, C.; Anese, M.; Fogliano V. Chemical characterization and antioxidant properties of coffee melanoidins. J. Agric. Food Chem. 2002, 50, 6527-6533.
32. Frankel, E. N.; Meyer, A. S. The problem of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 2000, 80, 1925-1941.
33. Anese, M.; Nicoli, M. C. Comparison among different methodologies currently used for assessing the antioxidant activity in foods. In Melanoidins in Food and Health; Ames, J. M., Ed.; European Communities: Bruxelles, Belgium, 2001; Vol. 2, pp 53-63.
34. Faist, V.; Erbersdobler, H. F. Metabolic transit and in vivo effects of melanoidins and precursor compounds deriving from the Maillard reaction Ann. Nutr. Metab. 2001, 45, 1-12.
35. Esposito, F.; Morisco, F.; Verde, V.; Ritieni, A.; Alezio, N.; Caporaso, N.; Fogliano, V. Moderate coffee consumption increases plasma glutathione but not homocysteine in healthy subject. Aliment. Pharmacol. Ther. 2003, 17, 595-601.
36. Natella, F.; Nardini, M.; Gianetti, I.; Dattilo, C.; Scaccini, C. Coffee drinking influences plasma antioxidant capacity in humans. J. Agric. Food Chem. 2002, 50, 6211-6216.
37. Somoza, V.; Lindenmeier, M.; Wenzel, E.; Frank, O.; Erbersdobler, H. F.; Hofmann, T. Activity-guided identification of a chemopreventive compound in coffee beverage using in vitro and in vivo techniques. J. Agric. Food Chem. 2003, 51, 6861-6869.
38. Lindenmeier, M.; Faist, V.; Hofmann, T. Pronylation of proteins - a novel protein modification in bread crust showing in vitro antioxidative and phase I/II-enzyme modulating activity. J. Agric. Food Chem. 2002, 50, 6997-7006.