HomeIngredientEvaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process

Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process

April 24, 2022

Food Chem. 2022 Apr 4;387:132888. doi: 10.1016/j.foodchem.2022.132888. Online ahead of print.

ABSTRACT

Coffee is used as flavor or health-promoting additive in thermally processed food. In this study, ground coffee and freeze-dried coffee extracts were evaluated in terms of their thermal stabilities, and for the first time heat resistance of fractions (mono-, dichlorogenic acids and caffeine) with different roasting levels was evaluated. It observed that the degradation of green coffee bean ingredients began at 150 °C, and for the re-heated light and dark roasted, in the range of 171-188 °C. The lyophilized extracts were more stable and their degradation began around 160 °C. However, with the re-treatment (cooking, baking, frying) of the coffee extract fractions, the degradation of the monochlorogenic acids commenced at 114 °C, while for dichlorogenics at 108 °C and caffeine at 146 °C. Monochlorogenic acids in Robusta coffee showed high antioxidant activity (55-70%) and the highest content of fiber (13-17%). Coffee could be used to fortify food.

PMID:35397274 | DOI:10.1016/j.foodchem.2022.132888

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About The Author

Patrick Blanchard MD

Meet Dr. Blanchard Dr. Blanchard’s medical practice is an embodiment of Integrative health which brings conventional and complementary approaches together in a coordinated way. Conveniently located in sunny Florida and over the internet with ValiseMD’s secure HIPPA compliant telXmed servers. Since 1994, patients with a wide range of challenging medical problems have achieved optimum health using the best of natural medicine, judiciously combined with high-tech innovations. Breakthroughs are often achieved even after patients have consulted mainstream specialists and holistic practitioners. Dr. Blanchard is founder and CEO of ValiseMD, Inc. He is board certified in Family Medicine since 1994 and awarded Fellow of the American Academy of Family Physicians in 2001. He received the ‘Teacher of the Year’ award from the University of Kansas School of Medicine at completion of his residency in Family Medicine. He completed a fellowship at Wake Forest University in the field of vascular neurosonology. He holds a medical patent in the field of Gastroenterology. He holds an unrestricted license to practice medicine and surgery in Florida. He started his medical career as a Emergency Medical Technician, then as a Paramedic and later a Medical Doctor.