Microparticles of golden coffee from Angola (Amboim) in coffee blends: Chemical and prophylatic implications

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Abstract

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.

Original languageEnglish
Pages (from-to)253-260
Number of pages8
JournalInternational Food Research Journal
Volume24
Issue number1
Publication statusPublished - Feb 2017

Keywords

  • Antioxidant activity
  • Caffeine
  • Chlorogenic acids
  • Golden coffee
  • Robusta green coffee
  • Trigonelline

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