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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew
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Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew

机译：咖啡烘焙对酚类化合物向黑素中的掺入的影响及其与啤酒抗氧化活性的关系

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摘要

In the present study, the influence of coffee roasting on free and melanoidin-bound phenolic compounds and their relationship with the brews' antioxidant activity (AA), evaluated by TRAP, TEAC, and TRAP, were investigated. Changes in the relative content of free chlorogenic acids (CGA), free lactones, and melanoidin-bound phenolic acids during roasting indicate that phenolic compounds were incorporated into melanoidins mainly at early stages of the process, being thereafter partly oxidized to dihydrocaffeic acid, and degraded. Although less than 1% of CGA in green coffee was incorporated into melanoidins during roasting, the relative content of melanoidin-bound phenolic acids increased significantly during this process, reaching up to 29% of total phenolic compounds in brews from dark roasted coffees. Regardless of the AA assay used and considering all roasting degrees, the overall contribution of CGA to the AA of the whole brews was higher than that of melanoidin-bound phenolic compounds. It was estimated that the latter compounds contributed to 25—47% of the AA, depending on the assay used.
机译：在本研究中，通过TRAP，TEAC和TRAP评估了咖啡烘焙对游离和类黑素结合酚类化合物的影响及其与啤酒抗氧化活性（AA）的关系。焙烧过程中游离绿原酸（CGA），游离内酯和结合黑素的酚酸的相对含量的变化表明，酚类化合物主要是在该过程的早期阶段掺入到黑素中，此后被部分氧化为二氢咖啡酸并降解。尽管在烘焙过程中生咖啡中CGA中不到1％的CGA被掺入到了黑色素中，但在此过程中，与黑色素结合的酚酸的相对含量显着增加，达到了深色烘焙咖啡酿造中总酚类化合物的29％。不管使用哪种AA分析法，并考虑所有烘烤程度，CGA对整个酿造AA的总体贡献都高于与黑素结合的酚类化合物。据估计，后一种化合物占AA的25-47％，具体取决于所用的测定方法。

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