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标题：Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast
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作者：I. López-Galilea ; S. Andueza ; M. P. de Peña 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2004
卷号：22
期号：SpecialIssue
页码：209-211
出版社：Czech Academy of Agricultural Sciences
摘要：The addition of sugar at the end of the torrefacto roasting process could influence on the antioxidant and pro-oxidant properties of coffee because sugar is one of the main precursors of Maillard reaction. The aim of the work was to study and compare the antioxidant and pro-oxidant properties of some commercial roasted coffees which are selected to represent conventional roasted coffee and torrefacto roasted blends. When the percentage of torrefacto coffee was increased, the antioxidant activity increase and a slight tendency to decrease the pro-oxidant activity were observed. Moreover, a principal component analysis allowed to separate (a) brands by PC1 (46.9%) characterised by colour parameters defined by roast degree, and (b) torrefacto roast blends by PC2 (33.7%) characterised by antioxidant/pro-oxidant activity.
关键词：coffee; antioxidant capacity; pro-oxidant activity; torrefacto roast; colour; Maillard reaction