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Usage of Capillary Isotachophoresis and Antioxidant Capacity Measurement in Analysis of Changes in Coffee Properties After Roasting, Steaming and Decaffeination
| Content Provider | Paperity |
|---|---|
| Author | Jeszka-skowron, Magdalena Zgoła-grześkowiak, Agnieszka |
| Abstract | The aim of the study was to optimise and validate the method for quantitation of short-chained organic acids in coffee brews by capillary isotachophoresis (ITP). The linearity of the method was satisfactory with R 2 from 0.9924 for lactic acid to 0.9998 for acetic acid. The limit of detection (LOD) was from 4.9 μmol L−1 for acetic acid to 24.8 μmol L−1 for lactic acid. Precision of the method was from 0.20 to 2.69 %. This method was successfully applied to determine six organic acids (tartaric, formic, citric, malic, lactic and quinic) in Arabica and Robusta green and roasted coffee brews. The roasting as well as steaming and decaffeination processes of beans influenced degradation of acids (citric and malic) and their formation (quinic, tartaric, lactic and formic) in coffee brews. The influence of coffee processing on the antioxidant capacity of coffee brews was also tested by using the 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), Folin-Ciocalteu and chelating Fe(II) assays. The roasted coffee brews possessed higher antioxidant capacity than unprocessed coffee brews, excluding chelating activity. |
| Starting Page | 1245 |
| Ending Page | 1251 |
| File Format | HTM / HTML |
| ISSN | 19369751 |
| DOI | 10.1007/s12161-016-0679-z |
| Issue Number | 5 |
| Journal | Food Analytical Methods |
| Volume Number | 10 |
| e-ISSN | 1936976X |
| Language | English |
| Publisher | Springer US |
| Publisher Date | 2016-10-13 |
| Access Restriction | Open |
| Subject Keyword | Coffee brew Chelating activity Folin-ciocalteu assay Dpph assay Abts assay Capillary isotachophoresis |
| Content Type | Text |
| Resource Type | Article |
| Subject | Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science |
