Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast
I. López-Galilea, S. Andueza, M. P de Peña, C. Cid
https://doi.org/10.17221/10662-CJFSCitation:López-Galilea I., Andueza S., P de Peña M., Cid C. (2004): Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast. Czech J. Food Sci., 22: S209-S211.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 percentage 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.
coffee; antioxidant capacity; pro-oxidant activity; torrefacto roast; colour; Maillard reaction
Impact factor (Web of Science):
2020: 1.279
Q4 – Food Science and Technology
5-Year Impact Factor: 1.829
SCImago Journal Rank (SCOPUS):
New Issue Alert
Join the journal on Facebook!
Ask for email notification.
Similarity Check
All the submitted manuscripts are checked by the CrossRef Similarity Check.
Abstracted / Indexed in
AGRICOLA
Agrindex of AGRIS/FAO database
CAB Abstracts
Cambridge Scientific Abstract
Chemical Abstracts
CNKI
Current Contents®/Agriculture, Biology and Environmental Sciences®
Czech Agricultural and Food Bibliography
Dairy Science Abstracts
DOAJ (Directory of Open Access Journals)
EBSCO – Academic Search Ultimate
Elsevier’s Bibliographic Databases
FROSTI
FSTA (formerly Food Science and Technology Abstracts)
Google Scholar
ISI Alerting Services®
ISI Web of Knowledge®
J-Gate
ProQuest
Science Citation Index Expanded®
SCOPUS
TOXLINE PLUS
Web of Science®
Licence terms
All content is made freely available for non-commercial purposes, users are allowed to copy and redistribute the material, transform, and build upon the material as long as they cite the source.
Open Access Policy
This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.
Contact
Ing. Marta Stárová, Ph.D.
Executive Editor
phone: + 420 227 010 352
e-mail: cjfs
Address
Czech Journal of Food Sciences
Czech Academy of Agricultural Sciences
Slezská 7, 120 00 Praha 2, Czech Republic