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- Title
Nutritivni kvalitet komercijalnih mješavina Arabika i Robusta kafe.
- Authors
Odžaković, Božana; Džinić, Natalija; Kravić, Snežana; Jokanović, Marija; Grujić, Slavica
- Abstract
Black coffee beverage is traditionally consumed and prepared from a roasted ground coffee, usually blends of Arabica and Robusta, available on the market. The aim of this paper was to determine and compare nutritive quality of commercial blends of Arabica and Robusta coffee. The basic chemical composition and content of specific chemical components: caffeine, chlorogenic acid and fatty acids in selected coffee samples were determined. Physical properties of samples, pH value, water activity (aw) and colour (CIE-Lab) were also examined. Based on the results of the chemical analysis it was found that the quality of coffee samples was in accordance with legislation. Differences in total soluble matter content, protein content, and fat content were statistically significant (P<0.05) among all analyzed samples. Higher content of caffeine (2.18%) and chlorogenic acid (4.47%) in one of the analyzed samples may indicate at higher percentage of Robusta coffee in that blend. Saturated fatty acids, palmitic, stearic, arachidic and behenic and unsaturated fatty acids oleic, linoleic and linolenic were detected in coffee samples. The total content of unsaturated fatty acids is higher in all samples than the total saturated fatty acid content, with the highest content of linoleic essential fatty acid (~ 48.58%). Based on the results and determined nutritive quality of the commercial blends of Arabica and Robusta coffee, it can be concluded that moderate consummation of coffee beverages can contributed to the daily intake of nutritionally valuable and biologically active compounds.
- Publication
Gazette of Chemists, Technologists & Environmentalists of Republic of Srpska / Glasnik Hemicara, Tehnologa i Ekologa Republike Srpske, 2018, Vol 14, p31
- ISSN
1840-054X
- Publication type
Article
- DOI
10.7251/GHTE1814031O