Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages
Bähre F., Maier H.G. (1996): Electrophoretic clean-up of organic acids from coffee for the GC/MS analysis. Fresenius Journal of Analytical Chemistry, 355: 190–193.
Blainski A., Lopes G.C., Palazzo de Mello J.C. (2013): Application and analysis of the Folin Ciocalteu method for the determination of the total phenolic content from Limonium Brasiliense L. Molecules, 18: 6852–6865. https://doi.org/10.3390/molecules18066852
Cämmerer B., Kroh L.W. (2006): Antioxidant activity of coffee brews. European Food Research and Technology, 223: 469–474. https://doi.org/10.1007/s00217-005-0226-4
Catelani T.A., Páscoa R.N.M.J., Santos J.R., Pezza L., Pezza H.R., Lima J.L.F.C., Lopes J.A. (2017): A non-invasive real-time methodology for the quantification of antioxidant properties in coffee during the roasting process based on near-infrared spectroscopy. Food and Bioprocess Technology, 10: 630–638. https://doi.org/10.1007/s11947-016-1843-6
Clifford M.N., Marks S., Knight S., Kuhnert N. (2006): Characterization by LC-MS(n) of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans. Journal of Agricultural and Food Chemistry, 54: 4095–4101. https://doi.org/10.1021/jf060536p
Cory H., Passarelli S., Szeto J., Tamez M., Mattei J. (2018): The role of polyphenols in human health and food systems: A mini-review. Frontiers in Nutrition, 5: 87. https://doi.org/10.3389/fnut.2018.00087
Cotter A.R., Hopfer H. (2018): The effects of storage temperature on the aroma of whole bean Arabica coffee evaluated by coffee consumers and HS-SPME-GC-MS. Beverages, 4: 68. https://doi.org/10.3390/beverages4030068
del Castillo M.D., Ames J.M., Gordon M.H. (2002): Effect of roasting on the antioxidant activity of coffee brews. Journal of Agricultural and Food Chemistry, 50: 3698–3703. https://doi.org/10.1021/jf011702q
Dybkowska E., Sadowska A., Rakowska R., Dębowska M., Świderski F., Świąder K. (2017): Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting. Roczniki Państwowego Zakładu Higieny, 68: 347–353.
Farah A., de Paula Lima J. (2019): Consumption of chlorogenic acids through coffee and health implications. Beverages, 5: 11. https://doi.org/10.3390/beverages5010011
Fikry M., Yusof Y.A., Al-Awaadh A.M., Rahman R.A., Chin N.L., Mousa E., Chang L.S. (2019): Effect of the roasting conditions on the physicochemical, quality and sensory attributes of coffee-like powder and brew from defatted palm date seeds. Foods, 8: 61. https://doi.org/10.3390/foods8020061
Flambeau K.J., Yoon J. (2018): Characterization of raw and roasted fully washed specialty bourbon cultivar of Coffea arabica from major coffee growing areas in Rwanda. Food Engineering Progress, 22: 89–99. https://doi.org/10.13050/foodengprog.2018.22.2.89
Ginz M., Balzer H.H., Bradbury A.G.W., Maier H.G. (2000): Formation of aliphatic acids by carbohydrate degradation during roasting of coffee. European Food Research and Technology, 211: 404–410. https://doi.org/10.1007/s002170000215
Gloess A. N., Schonbachler B., Klopprogge B., D’Ambrosio L., Chatelain K., Bongartz A., Strittmatter A., Rast M., Yeretzian C. (2013): Comparison of nine common coffee extraction methods: Instrumental and sensory analysis. European Food Research and Technology, 236: 607–627. https://doi.org/10.1007/s00217-013-1917-x
Hecimovic I., Belscak-Cvitanovic A., Horzic D., Komes D. (2011): Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chemistry, 129: 991–1000. https://doi.org/10.1016/j.foodchem.2011.05.059
Jaiswal R., Patras M.A., Eravuchira P.J., Kuhnert N. (2010): Profile and characterization of the chlorogenic acids in green Robusta coffee beans by LC-MS(n): Identification of seven new classes of compounds. Journal of Agricultural and Food Chemistry, 58: 8722–8737. https://doi.org/10.1021/jf1014457
Janda K., Jakubczyk K., Baranowska-Bosiacka I., Kapczuk P., Kochman J., Rebacz-Maron E., Gutowska I. (2020): mineral composition and antioxidant potential of coffee beverages depending on the brewing method. Foods, 9: 121. https://doi.org/10.3390/foods9020121
Kaiser N., Birkholz D., Colomban S., Navarini L., Engelhardt U.H. (2013): A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid. Journal of Agricultural and Food Chemistry, 61: 6937–6694. https://doi.org/10.1021/jf4011356
Król K., Gantner M., Tatarak A., Hallmann E. (2020): The content of polyphenols in coffee beans as roasting, origin and storage effect. European Food Research and Technology, 246: 33–39. https://doi.org/10.1007/s00217-019-03388-9
Liu Y., Kitts D.D. (2011): Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews. Food Research International, 44: 2418–2424. https://doi.org/10.1016/j.foodres.2010.12.037
Moreira A.S., Nunes F.M., Domingues M.R., Coimbra M.A. (2012): Coffee melanoidins: Structures, mechanisms of formation and potential health impacts. Food & Function, 3: 903–915.
Opitz S.E.W., Smrke S., Goodman B.A., Keller M., Schenker S., Yeretzian C. (2014): Antioxidant generation during coffee roasting: A comparison and interpretation from three complementary assays. Foods, 3: 586–604. https://doi.org/10.3390/foods3040586
Pérez-Jiménez J., Neveu V., Vos F., Scalber A. (2010): Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database. European Journal of Clinical Nutrition, 64: 112–120. https://doi.org/10.1038/ejcn.2010.221
Rao N.Z., Fuller M. (2018): Acidity and antioxidant activity of cold brew coffee. Scientific Reports, 8: 16030. https://doi.org/10.1038/s41598-018-34392-w
Sacchetti G., Mattia C.D., Pittia P., Mastrocola D. (2009): Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction. Journal of Food Engineering, 90: 74–80. https://doi.org/10.1016/j.jfoodeng.2008.06.005
Somporn C., Kamtuo A., Theerakulpisut P., Siriamornpun S. (2011): Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor). International Journal of Food Science & Technology, 46: 2287–2296.
Tamanna N., Mahmood N. (2015): Food processing and Maillard reaction products: Effect on human health and nutrition. International Journal of Food Science, 2015: 526762. https://doi.org/10.1155/2015/526762
Vignoli J.A., Bassoli D.G., Benassi M.T. (2011): Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material. Food Chemistry, 124: 863–868. https://doi.org/10.1016/j.foodchem.2010.07.008
Vignoli J.A., Viegas M.C., Bassoli D.G., Benassi M.T. (2014): Roasting process affects differently the bioactive compounds and the antioxidant activity of Arabica and Robusta coffees. Food Research International, 61: 279–285. https://doi.org/10.1016/j.foodres.2013.06.006
Votavová L., Voldřich M., Ševčík R., Čížková H., Mlejnecká J., Stolař M., Fleišman T. (2009): Changes of antioxidant capacity of Robusta coffee during roasting. Czech Journal of Food Sciences, 27: S50–S52. https://doi.org/10.17221/1105-CJFS
Wei F., Furihata K., Koda M., Hu F., Miyakawa T., Tanokura M. (2012): Roasting process of coffee beans as studied by nuclear magnetic resonance: Time course of changes in composition. Journal of Agricultural and Food Chemistry, 60: 1005–1012. https://doi.org/10.1021/jf205315r