Probing Free Radical Processes during Storage of Extracts from Whole Roasted Coffee Beans: Impact of O2 Exposure during Extraction and Storage

2013 ◽  
Vol 61 (13) ◽  
pp. 3301-3305
Author(s):  
Chahan Yeretzian ◽  
Ederlinda C. Pascual ◽  
Bernard A. Goodman
Keyword(s):  
Free Radical ◽  
Roasted Coffee ◽  
Free Radical Processes ◽  
Coffee Beans ◽  
Radical Processes ◽  
And Storage ◽  
Roasted Coffee Beans

scholarly journals SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

2019 ◽  
Vol 14 (4) ◽  
pp. 509
Author(s):  
Denis Henrique Silva Nadaleti ◽  
Hully Alves Rocha ◽  
Luciana Maria Vieira Lopes Mendonça ◽  
José Marcos Angélico de Mendonça ◽  
Iêda Bruna dos Reis ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
And Storage ◽  
Zero Time ◽  
Roasted Coffee Beans ◽  
Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

scholarly journals Skrining Fitokimia dan Uji Antioksidan Ekstrak Biji Kopi Sangrai Jenis Arabika (Coffea arabica) Asal Wamena dan Moanemani, Papua

2019 ◽  
Vol 11 (2) ◽  
pp. 103-109
Author(s):  
Septiani Mangiwa ◽  
Agnes Eri Maryuni
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Phytochemical Analysis ◽  
Coffee Bean ◽  
Roasted Coffee ◽  
Phytochemical Content ◽  
Phytochemical Investigation ◽  
Coffee Beans ◽  
Dpph Method ◽  
Roasted Coffee Beans

Coffee bean are rich of secondary metabolits that able to inhibit free radical compounds. This antioxidant activity may reduce many diseases correlated with it. The aims of this study were to determined the phytochemical content and antioxidant activity of roasted coffee bean from Wamena and Moenemani regency, Papua. Roasted coffee beans were extracted by maceration for 24 hr with methanol. Harborne standard method was used for the phytochemical analysis  and DPPH assay was used to  determine the antioxidant activity. IC50 was measured by spectrophotometric assay using spectrophotometer Uv-Vis at 517 nm wavelenghth. Result showed that both Arabica roasted coffee beans from Wamena and Moanemany had the capacity to inhibit free radical  at 61,71% and 69,7% with IC50 at  107,97 and 100,91 ppm, respectively . Phytochemical investigation revealed that the bioactive compounds from Moanemani and Wamena coffee beans were similar, which composed of alkaloids, flavonoids, terpenoids, saponins, and tanins. In conclusion, the methanolic extract of roasted Arabica coffee beans from Wamena and Moanemani can be used as the source of natural antioxidant.Keywords: Arabica roasted coffee beans; phytochemical; antioxidant; DPPH method.

Adaptogenic correction of free radical brain damage in subchronic exposure to sodium fl uoride

2020 ◽  
pp. 381-386
Author(s):  
A. G. Zhukova ◽  
L. G. Gorokhova ◽  
A. S. Kazitskaya ◽  
T. K. Yadykina ◽  
N. N. Mikhailova ◽  
...  
Keyword(s):  
Cerebral Cortex ◽  
Free Radical ◽  
Brain Tissue ◽  
Free Radical Oxidation ◽  
Radical Oxidation ◽  
Free Radical Processes ◽  
Subchronic Exposure ◽  
Antioxidant Defense Enzymes ◽  
Radical Processes ◽  
Complex Drug

Introduction. Fluorine compounds in small doses, but with prolonged exposure, cause various disorders in organs at the cellular and molecular levels. Activation of free-radical processes plays an important role in the damaging eff ect of fl uorides. Th erefore, one of the most eff ective ways to limit fl uorine-induced damage is to directly aff ect free-radical processes using herbal preparations with antioxidant properties.The aim of the study is to study the eff ect of a dihydroquercetin-based drug on the activity of free radical processes in brain tissue under subchronic exposure to sodium fl uoride (NaF).Materials and methods. Th e work was performed on white male laboratory rats weighing 200-250 g. Th e rats were divided into 3 groups: 1 — control; 2 — rats with chronic exposure to sodium fl uoride (NaF) for 9 weeks; 3 — rats receiving a NAF solution with simultaneous administration of a complex drug based on dihydroquercetin at a dose of 3 mg/kg in 1% starch gel for 3, 6 and 9 weeks. The activity of free radical oxidation and antioxidant defense enzymes — superoxide dismutase (SOD) and catalase-was determined in the cerebral cortex. Th e level of expression of hypoxia-induced transcription factor HIF — 1A and inducible forms of proteins HSP72 and HSP32 were determined in the cytosolic fraction of brain tissue.Results. In the early stages of subchronic fl uoride exposure (1-3 weeks), the expression of protective proteins HIF-1α, HSP72, HSP32 and catalase was shown in the rat cortex, as a result of which the activity of free-radical processes was maintained at the control level. An increase in the timing of fl uoride intake to 9 weeks led to a decrease in antioxidant protection and signifi cant activation of free radical oxidation in brain tissue. Daily administration of a complex drug with dihydroquercetin for 3, 6 and 9 weeks to rats with subchronic fl uoride exposure led to a decrease in the severity of pro- and antioxidant balance disorders in the cerebral cortex. At the same time, the greatest protective eff ect of dihydroquercetin with fl uoride exposure was manifested by the 9th week of its administration.Conclusions. When subchronic intake of fl uorides in the body, the drug based on dihydroquercetin has a neuroprotective eff ect, which is manifested by an increase in the activity of antioxidant enzymes of fr ee radical oxidation and catalase and the resistance of the cortex to induced fr ee radical oxidation.

scholarly journals Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1347
Author(s):  
Ja-Myung Yu ◽  
Mingi Chu ◽  
Hyunbeen Park ◽  
Jooyeon Park ◽  
Kwang-Geun Lee
Keyword(s):  
Volatile Compounds ◽  
Extraction Methods ◽  
Measured Signal ◽  
Roasted Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Espresso Coffee ◽  
Roasting Temperature ◽  
Roasted Coffee Beans ◽  
Significant Factors

Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espresso coffee machine and the cold brew method. Three types of water (filtered, tap, and bottled) were used for coffee extraction. SPME-GC-MS results indicated that increasing the roasting temperature and time increased the levels of 2,2′-methylene-bis-furan, guaiacol, and 4-ethylguaiacol (p < 0.05) and decreased the levels of furfural (p < 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (p < 0.05). The measured GC/MS intensities of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-methoxy-4-vinylphenol were significantly higher in coffee brewed with filtered water (p < 0.05) than tap and bottled water. 2-Methylpyrazine, 1-methylpyrrole, and 2-acetylfuran were the most abundant components in the cold brew. Overall, roasting conditions and extraction methods were determined to be significant factors for volatile compounds in coffee. This is the first study showing the analysis of volatile compounds in coffee according to various types of water and extraction methods, such as espresso and cold brew coffee.

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