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Comparison of the antioxidant activities of roasted and explosive puffed coffees
Author(s) -
Han Sung Hee,
Ko Bong Soo,
Ahn So Hyun,
Noh Dong Ouk,
Suh Hyung Joo
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13402
Subject(s) - chemistry , food science , roasting , chlorogenic acid , antioxidant , abts , polyphenol , dpph , biochemistry
Summary We investigated the explosive process effect on antioxidant activities of coffee bean. The total polyphenol contents of powdered extract of explosive puffing coffee bean at 0.75 MP a ( PEP 7.5) and powdered extract of explosive puffing coffee bean at 0.9 MP a ( PEP 9.0) were at a significantly higher than that of the powdered extract of roasting coffee bean ( PER ) ( P < 0.05). PEP 7.5 showed the highest levels of 3‐ CQA (86.23 μg mg −1 ), 4‐ CQA (43.71 μg mg −1 ), and 5‐ CQA (31.66 μg mg −1 ), and PEP 9.0 had also similar levels of chlorogenic acids, with 3‐ CQA (77.99 μg mg −1 ), 4‐ CQA (43.71 μg mg −1 ), and 5‐ CQA (30.32 μg mg −1 ). PEP 7.5 and PEP 9.0 showed relatively higher antioxidant capacities in DPPH , ABTS , taurine, FRAP , and β‐carotene/linoleic acid assays. PEP s partly recovered the HepG2 cell damage induced by t‐ BOOH . These results suggest that puffed coffee has beneficial health effects, and could be used for the development of novel processed coffee products.