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Impact of roasting on the phenolic and volatile compounds in coffee beans


ABSTRACT: Abstract Phenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium, and dark) on phenolic content and antioxidant potential of Arabica coffee beans (Coffea arabica) comprehensively via antioxidant assays. The phenolic compounds in roasted samples were characterized via liquid chromatography–electrospray ionization quadrupole time‐of‐flight mass spectrometry (LC‐ESI‐QTOF‐MS/MS). Furthermore, the coffee volatile compounds were identified and semi‐quantified by headspace/gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS). Generally, for phenolic and antioxidant potential estimation, light roasted samples exhibited the highest TPC (free: 23.97 ± 0.60 mg GAE/g; bound: 19.32 ± 1.29 mg GAE/g), DPPH, and FRAP. The medium roasted beans performed the second high in all assays but the highest ABTS+ radicals scavenging capacity (free: 102.37 ± 8.10 mg TE/g; bound: 69.51 ± 4.20 mg TE/g). Totally, 23 phenolic compounds were tentatively characterized through LC‐ESI‐QTOF‐MS/MS, which is mainly adopted by 15 phenolic acid and 5 other polyphenols. The majority of phenolic compounds were detected in the medium roasted samples, followed by the light. Regarding GC‐MS, a total of 20 volatile compounds were identified and semi‐quantified which exhibited the highest in the dark followed by the medium. Overall, this study confirmed that phenolic compounds in coffee beans would be reduced with intensive roasting, whereas their antioxidant capacity could be maintained or improved. Commercial medium roasted coffee beans exhibit relatively better nutritional value and organoleptic properties. Our results could narrow down previous conflicts and be practical evidence for coffee manufacturing in food industries. Therefore, this research aimed to assess the impact of commercial roasting degrees (light, medium, and dark) on the content and the composition of phenolic and volatile compounds of coffee beans as well as their antioxidant potential. Total phenolic (TPC), flavonoids (TFC), and condensed tannins (TCT) content, reducing powder (RPA), ferric reducing antioxidant potential (FRAP), and ferrous ion chelating activity (FICA), 2,2′‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), and hydroxyl radical scavenging activity (·OH‐RSA) were applied to estimate the antioxidant potential of phenolic compounds with the combination of ultraviolet‐visible spectroscopy. Liquid chromatography–electrospray ionization quadrupole time‐of‐flight mass spectrometry (LC‐ESI‐QTOF‐MS/MS) was used for the characterization and identification of phenolic compounds. Furthermore, headspace/gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS) was applied for the identification and quantification of volatile compounds in the roasted coffee beans.

SUBMITTER: Wu H 

PROVIDER: S-EPMC9281936 | biostudies-literature |

REPOSITORIES: biostudies-literature

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