TY - JOUR
T1 - Microparticles of golden coffee from Angola (Amboim) in coffee blends
T2 - Chemical and prophylatic implications
AU - Ribeiro, V. S.
AU - Lidon, F. C.
AU - Leitão, A. E.
AU - Ramalho, J. C.
N1 - Sem PDF.
PY - 2017/2
Y1 - 2017/2
N2 - The search for new ingredients with nutritional and prophylactic characteristics for incorporation into functional foods parallels with an increasing demand for sustainable and economically viable blends. Pursuing these aims, green C. canephora cv. Robusta coffee beans from Angola were processed to obtain golden coffee or, alternatively, submitted to a medium roasting. It was found that the chromatic parameters CIEL*a*b*, CIEL*C*Ho and coordinate L* can assess and differentiate golden coffee and Robusta roasted coffee. Higher amounts of total soluble solids, caffeine, trigonelline and polyphenols (i.e., total chlorogenic acids) also prevailed in golden coffee, as volatilization and degradation rises during roasting. Additionally, as Angola I (N-β- Caffeoyl-tyrosine) and Angola II (ρ-Coumaroyl-N-tyrosine) was found to be characteristic of Robusta coffee from Amboim - Angola, it is concluded that incorporation of microparticles of golden coffee allow an extend of the antioxidant capacity of coffee blend formulations, which might add relevant prophylactic characteristics to human health.
AB - The search for new ingredients with nutritional and prophylactic characteristics for incorporation into functional foods parallels with an increasing demand for sustainable and economically viable blends. Pursuing these aims, green C. canephora cv. Robusta coffee beans from Angola were processed to obtain golden coffee or, alternatively, submitted to a medium roasting. It was found that the chromatic parameters CIEL*a*b*, CIEL*C*Ho and coordinate L* can assess and differentiate golden coffee and Robusta roasted coffee. Higher amounts of total soluble solids, caffeine, trigonelline and polyphenols (i.e., total chlorogenic acids) also prevailed in golden coffee, as volatilization and degradation rises during roasting. Additionally, as Angola I (N-β- Caffeoyl-tyrosine) and Angola II (ρ-Coumaroyl-N-tyrosine) was found to be characteristic of Robusta coffee from Amboim - Angola, it is concluded that incorporation of microparticles of golden coffee allow an extend of the antioxidant capacity of coffee blend formulations, which might add relevant prophylactic characteristics to human health.
KW - Antioxidant activity
KW - Caffeine
KW - Chlorogenic acids
KW - Golden coffee
KW - Robusta green coffee
KW - Trigonelline
UR - http://www.scopus.com/inward/record.url?scp=85015765447&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:85015765447
VL - 24
SP - 253
EP - 260
JO - International Food Research Journal
JF - International Food Research Journal
SN - 1985-4668
IS - 1
ER -