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Tadros, L., Ali, S., Sanad, M., El-Sharkawy, A., Ahmed, A. (2011). POLYPHENOLS AND CAFFEINE OF GREEN AND ROASTED COFFEE BEANS, AS NATURAL ANTIOXIDANTS. Journal of Agricultural Chemistry and Biotechnology, 2(1), 31-47. doi: 10.21608/jacb.2011.56485
L.K. Tadros; Safaa M. Ali; M. I. Sanad; A. A. El-Sharkawy; A. K. Ahmed. "POLYPHENOLS AND CAFFEINE OF GREEN AND ROASTED COFFEE BEANS, AS NATURAL ANTIOXIDANTS". Journal of Agricultural Chemistry and Biotechnology, 2, 1, 2011, 31-47. doi: 10.21608/jacb.2011.56485
Tadros, L., Ali, S., Sanad, M., El-Sharkawy, A., Ahmed, A. (2011). 'POLYPHENOLS AND CAFFEINE OF GREEN AND ROASTED COFFEE BEANS, AS NATURAL ANTIOXIDANTS', Journal of Agricultural Chemistry and Biotechnology, 2(1), pp. 31-47. doi: 10.21608/jacb.2011.56485
Tadros, L., Ali, S., Sanad, M., El-Sharkawy, A., Ahmed, A. POLYPHENOLS AND CAFFEINE OF GREEN AND ROASTED COFFEE BEANS, AS NATURAL ANTIOXIDANTS. Journal of Agricultural Chemistry and Biotechnology, 2011; 2(1): 31-47. doi: 10.21608/jacb.2011.56485

POLYPHENOLS AND CAFFEINE OF GREEN AND ROASTED COFFEE BEANS, AS NATURAL ANTIOXIDANTS

Article 2, Volume 2, Issue 1, January 2011, Page 31-47  XML PDF (573.46 K)
Document Type: Original Article
DOI: 10.21608/jacb.2011.56485
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Authors
L.K. Tadros1; Safaa M. Ali1; M. I. Sanad1; A. A. El-Sharkawy2; A. K. Ahmed2
1Dept. of Agric. Chem., Fac. Agric., Mans. Univ., Mans., Egypt.
2Food Tech. Res. Inst., Agric. Res. Cent., Dokki, Giza, Egypt.
Abstract
Green, light, medium and dark roasted coffee beans were used in the powder form to identify polyphenols by HPLC. Eleven components were identified in green, light and dark coffee roasted powder. Para Coumaric,  Ferulic, Salicylic and
Cinnamic acids were absent in medium roasted coffee powder. Polyphenol extract was more effective for the inhibition of lipid peroxidation than caffeine and
mixture of polyphenols and caffeine. Antioxidant capacity by 2,2ˉ-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid cation radical (ABTS+ ) showed a higher percentage of inhibition for polyphenols of green coffee (86.09 %) than light (82.67 %), medium (81.14 %) and dark (79.43 %). Caffeine of dark coffee samples has the lowest value of inhibition (72.0 %) followed by medium coffee sample (72.95 %) then light sample (75.05 %), finally the green coffee sample (77.34 %). It seems that oxidative activity was affected with two factors: temperature and period of roasting.
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