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- Title
Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems.
- Authors
Budryn, Grażyna; Nebesny, Ewa; Rachwał-Rosiak, Danuta
- Abstract
This study was designed to characterize the stability of hydroxycinnamic acids and caffeine obtained from green coffee beans in the form of lyophilized extract (GCE) during heating after supplementation to model systems with saccharose, potato starch, egg white protein, and sunflower oil. Also the addition of iron ions was used. Systems were prepared as a mixture of GCE with a single substance or in a more complex matrix. Heating was carried out at 180 °C for 0.5 and 1 h. Because of the saccharose content, some systems were heated only at 110 °C. The losses of hydroxycinnamic acids in heated systems ranged from 18 to 84 %, and the caffeine from 1.5 to 10 %. The presence of sunflower oil in the systems had the greatest influence on hydroxycinnamic acids degradation. However, in case of the system of each of the examined substances with the coffee preparation, an increased degradation of hydroxycinnamic acids resulting from the introduction of ferrous ions into the systems was observed. Earlier results concerning antioxidant activity of systems containing GCE allow to conclude that the degradation of hydroxycinnamic acids was weakly related to the decrease in antioxidant activity.
- Subjects
HYDROXYCINNAMIC acids; CAFFEINE; EFFECT of heat on food; COFFEE beans; FREEZE-drying; ANTIOXIDANTS; POLYPHENOLS
- Publication
European Food Research & Technology, 2013, Vol 236, Issue 6, p969
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-013-1956-3