Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast

1. López-Galilea, I.
2. Andueza, S.
3. P de Peña, M.
4. Cid, C.

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DOI: 10.17221/10662-CJFS GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Czech Journal of Food Sciences

Resumen

The addition of sugar at the end of the torrefacto roasting process could influence on the antioxidant and pro-oxidant properties of coffee because sugar is one of the main precursors of Maillard reaction. The aim of the work was to study and compare the antioxidant and pro-oxidant properties of some commercial roasted coffees which are selected to represent conventional roasted coffee and torrefacto roasted blends. When the per-centage of torrefacto coffee was increased, the antioxidant activity increase and a slight tendency to decrease the pro-oxidant activity were observed. Moreover, a principal component analysis allowed to separate (a) brands by PC1 (46.9%) characterised by colour parameters defined by roast degree, and (b) torrefacto roast blends by PC2 (33.7%) characterised by antioxidant/pro-oxidant activity.