Advanced Search
Hongtao REN, Bin ZHOU. The Compositions Change and Antioxidant Activity of Volatile Components Coffee Beans (Coffea arabica L.) during the Roasting Process[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2018, 33(6): 1146-1153. DOI: 10.12101/j.issn.1004-390X(n).201709012
Citation: Hongtao REN, Bin ZHOU. The Compositions Change and Antioxidant Activity of Volatile Components Coffee Beans (Coffea arabica L.) during the Roasting Process[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2018, 33(6): 1146-1153. DOI: 10.12101/j.issn.1004-390X(n).201709012
shu

The Compositions Change and Antioxidant Activity of Volatile Components Coffee Beans (Coffea arabica L.) during the Roasting Process

    Graphical Abstract
    • Abstract
  • Purpose In order to study the composition changes and antioxidant activities of volatile components in Yunnan Arabica coffee beans during baking.
    Method The change of volatile components in coffee beans during the roasting degree was determined by simultaneous-dist extraction and gas chromatography-mass spectrometry. The different volatile oils of coffee beans were evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing power (FRAP) methods. The relationship between the antioxidant activity and the content of main volatile components were analyzed.
    Result The contents of heterocyclic compounds increased distinctively during the roasting. Compared with the beginning of roast, the scavenging activities on DPPH and the antioxidant activity of FRAP were increased gradually.
    Conclusion The antioxidant activity was highly correlated with the content of pyrrole, pyrazine, furan and phenol compounds.
    • FullText(HTML)
  • loading
    • References (17)
    • Related Articles

Catalog

    Turn off MathJax
    Article Contents
    Return