Repozytorium publikacji - Politechnika Gdańska

Coffee being the beverage consumed worldwide is also a very competitive commodity. Consequently, producers seek ways of attracting consumers by proposing e.g. novel ingredient combinations usually without evaluating their health quality. In this study, variations in health-promoting determinants for five special purpose coffee brews were characterized. The major bioactive components - chlorogenic acids (CAs) - detected by HPLC-DAD-MS included caffeoyl-, feruloyland dicaffeoylquinic acids. Roasting declined CAs content by 50 %, while caffeine content increased by about 30 % during this process. In roasted coffee brews studied, CAs content varied from 14.1 to 26.6 mg/g; smaller variations were seen in antioxidant potential (determined by spectrophotometric and cyclic voltammetry assays). Profiles generated by HPLC with post-column on-line antioxidant detection revealed that caffeoylquinic acids were the most abundant antioxidants in samples studied. The highest antioxidative potential exhibited coffee enriched with green coffee extract confirming the soundness of such an approach to obtain healthier products.

Autorzy

• Tadeusz Pilipczuk link otwiera się w nowej karcie ,
• dr hab. inż. Barbara Kusznierewicz link otwiera się w nowej karcie ,
• Danuta Zielińska,
• prof. dr hab. inż. Agnieszka Bartoszek-Pączkowska link otwiera się w nowej karcie