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Coffee Antioxidant Properties: Effects of Milk Addition and Processing Conditions
Author(s) -
Dupas Coralie J.,
MarssetBaglieri Agnès C.,
Ordonaud Claire S.,
Ducept Fabrice M. G.,
Maillard MarieNoëlle
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2006.tb15650.x
Subject(s) - food science , chemistry , antioxidant , chlorogenic acid , polyphenol , bioavailability , dpph , quinic acid , ultrafiltration (renal) , antioxidant capacity , biochemistry , biology , bioinformatics
In the human diet, coffee is the major source of caffeoyl‐quinic acids known as powerful antioxidants. The aim of this study was to assess the effect of usual coffee consumption, such as the addition of milk, and of processing conditions, such as spray‐drying, on beverage antioxidant power and potential polyphenol bioavailability impairments. When 25% milk was added to coffee, up to 40% of coffee chlorogenic acid were found to be bound to dairy proteins, using an ultrafiltration technique. However, neither milk addition nor spray‐drying had a significant effect on beverage antioxidant power, evaluated using 2,2‐diphenyl‐1‐pycrylhydrazyl (DPPH), 2‐2′‐azobis (2‐amidinopropane) dihydrochloride (AAPH), and total antioxidant capacity (TAC) tests. Moreover, these interactions tended to decrease during in vitro gastric and intestinal digestion, thus suggesting that interactions between chlorogenic acid and milk proteins in coffee and milk beverage may not have any significant effect on coffee antioxidant power before and after consumption.