منابع مشابه
Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee.
Equilibration time and temperature were the factors studied to choose the best conditions for analyzing volatiles in roasted ground Arabica coffee by a static headspace sampling extraction method. Three temperatures of equilibration were studied: 60, 80, and 90 degrees C. A larger quantity of volatile compounds was extracted at 90 degrees C than at 80 or 60 degrees C, although the same qualitat...
متن کاملStable Radical Content and Anti-Radical Activity of Roasted Arabica Coffee: From In-Tact Bean to Coffee Brew
The roasting of coffee beans generates stable radicals within melanoidins produced by non-enzymatic browning. Roasting coffee beans has further been suggested to increase the antioxidant (AO) capacity of coffee brews. Herein, we have characterized the radical content and AO capacity of brews prepared from Coffea arabica beans sourced directly from an industrial roasting plant. In-tact beans exh...
متن کاملSTUDY OF THE YIELD AND FATTY ACID PROFILE OF COFFEE (Coffea arabica) OIL FROM ROASTED BEANS OBTAINED WITH SUPERCRITICAL CARBON DIOXIDE
The extraction of coffee oil from roasted beans with supercritical carbon dioxide under different conditions of pressure and temperature was studied to measure the influence of these parameters on the yield and fatty acid content in the oil. For this purpose a 2 factorial experimental design using the response surface methodology was realized. The extraction was performed in a pressure range fr...
متن کاملIdentification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Arabica and Robusta coffee beans were roasted at 220 ± 10°C for 7, 9 and 11 min to identify chemical descriptors in the beverages. The pH of the beverages showed the lowest value in the medium roasting level. In each degree of browning, the soluble solids content remained slightly higher in Arabica drinks. The contents of caffeine did not vary, but trigonelline decreased with burning up intensi...
متن کاملComparison of antioxidant activity between green and roasted coffee beans using molecular methods
Coffee is one of the most popular and widely consumed beverages worldwide due to its pleasant taste and aroma. A number of studies have been performed to elucidate the possible beneficial effects of coffee consumption on human health and have shown that coffee exhibits potent antioxidant activity, which may be attributed mainly to its polyphenolic content. However, there is also evidence to sug...
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ژورنال
عنوان ژورنال: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
سال: 2014
ISSN: 1211-8516,1211-8516
DOI: 10.11118/actaun201058040177