Contribution of volatile compounds to the antioxidant capacity of coffee

Food Research International

Volumn 61, Issue , 2014, Pages 67-74

  Ludwig, Iziar A ^a   Sánchez, Lidia ^a   De Peña, M Paz ^a   Cid, Concepción ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Antioxidants; Aroma; Coffee; GC MS; Volatiles

Indexed keywords

ALDEHYDES; ANTIOXIDANTS; COFFEE; GAS CHROMATOGRAPHY; KETONES; ORGANIC POLLUTANTS; POTASSIUM COMPOUNDS; THIOPHENE;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; AROMA; CHROMATOGRAPHY-MASS SPECTROMETRY; GC/MS; HETEROCYCLIC COMPOUND; VOLATILES;

VOLATILE ORGANIC COMPOUNDS;

COFFEA CANEPHORA;

EID: 84902002271     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.03.045     Document Type: Article

References (30)

1. Andueza S., Manzocco L., de Peña M.P., Cid C., Nicoli C. Caffeic acid decomposition products: Antioxidants or pro-oxidants?. Food Research International 2009, 42:51-55.
2. Belitz H., Grosch W., Schieberle P. Coffee, tea, cocoa. Food chemistry 2009, Springer-Verlag, Berlin. 4th ed.
3. Blank I., Sen A., Grosch W. Aroma impact compounds of Arabica and Robusta coffee - Qualitative and quantitative investigation. Proceedings 17th International Scientific Colloquium on Coffee, San Francisco, USA 1991, 117-129.
4. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 1995, 28(1):25-30.
5. Crozier A., Jaganath I.B., Clifford M.N. Dietary phenolics: Chemistry, bioavailability and effects on health. Natural Product Reports 2009, 26:1001-1043.
6. Delgado-Andrade C., Rufian-Henares J.A., Morales F.J. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. Journal of Agricultural and Food Chemistry 2005, 53(20):7832-7836.
7. Elizalde B., Bressa F., Rosa M. Antioxidative action of Maillard reaction volatiles - Influence of Maillard solution browning level. Journal of the American Oil Chemists' Society 1992, 69:331-334.
8. Esquivel P., Jimenez V.M. Functional properties of coffee and coffee by-products. Food Research International 2012, 46:488-495.
9. Flament I. Coffee flavor chemistry 2001, John Wiley & Sons Ltd., Chichester, UK.
10. Fuster M.D., Mitchell A.E., Ochi H., Shibamoto T. Antioxidative activities of heterocyclic compounds formed in brewed coffee. Journal of Agricultural and Food Chemistry 2000, 48:5600-5603.
11. Grosch W. Why does coffee smell so good. Chemie in Unserer Zeit 1996, 30:126-133.
12. Halliwell B. Are polyphenols antioxidants or pro-oxidants? What do we learn from cell culture and in vivo studies?. Archives of Biochemistry and Biophysics 2008, 476:107-112.
13. Hwang C., Chen C., Ho C. Contribution of coffee proteins to roasted coffee volatiles in a model system. International Journal of Food Science and Technology 2012, 47:2117-2126.
14. Lopez-Galilea I., Andriot I., de Peña M.P., Cid C., Guichard E. How does roasting process influence the retention of coffee aroma compounds by lyophilized coffee extract?. Journal of Food Science 2008, 73:S165-S171.
15. Lopez-Galilea I., de Peña M.P., Cid C. Correlation of selected constituents with the total antioxidant capacity of coffee beverages: Influence of the brewing procedure. Journal of Agricultural and Food Chemistry 2007, 55:6110-6117.
16. Lopez-Galilea I., de Peña M.P., Cid C. Application of multivariate analysis to investigate potential antioxidants in conventional and torrefacto roasted coffee. European Food Research and Technology 2008, 227:141-149.
17. Lopez-Galilea I., Fournier N., Cid C., Guichard E. Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure. Journal of Agricultural and Food Chemistry 2006, 54:8560-8566.
18. Ludwig I.A., Sanchez L., Caemmerer B., Kroh L.W., De Peña M.P., Cid C. Extraction of coffee antioxidants: Impact of brewing time and method. Food Research International 2012, 48:58-64.
19. Maeztu L., Sanz C., Andueza S., de Peña M.P., Bello J., Cid C. Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile. Journal of Agricultural and Food Chemistry 2001, 49:5437-5444.
20. Osada Y., Shibamoto T. Antioxidative activity of volatile extracts from Maillard model systems. Food Chemistry 2006, 98:522-528.
21. Perez-Martinez M., Caemmerer B., De Peña M.P., Cid C., Kroh L.W. Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews. Journal of Agricultural and Food Chemistry 2010, 58:2958-2965.
22. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999, 26:1231-1237.
23. Sanchez Gonzalez I., Jimenez Escrig A., Saura Calixto F. In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter). Food Chemistry 2005, 90:133-139.
24. Sanz C., Maeztu L., Zapelena M.J., Bello J., Cid C. Profiles of volatile compounds and sensory analysis of three blends of coffee: Influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar. Journal of the Science of Food and Agriculture 2002, 82:840-847.
25. Semmelroch P., Grosch W. Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples. LWT - Food Science and Technology 1995, 28:310-313.
26. Severini C., Gomes T., De Pilli T., Romani S., Massini R. Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roasting. Journal of Agricultural and Food Chemistry 2000, 48:4635-4640.
27. Smrke S., Opitz S.E.W., Vovk I., Yeretzian C. How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography. Food & Function 2013, 4:1082-1092.
28. Tranchant J. Manuel pratique de chromatographie en phase gazeuse 1982, 301-337. Masson, Paris, France.
29. Yanagimoto K., Lee K., Ochi H., Shibamoto T. Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction. Journal of Agricultural and Food Chemistry 2002, 50:5480-5484.
30. Yanagimoto K., Ochi H., Lee K., Shibamoto T. Antioxidative activities of fractions obtained from brewed coffee. Journal of Agricultural and Food Chemistry 2004, 52:592-596.