Conceptual study on maillardized dietary fiber in coffee

There is a methodological and conceptual overlap between coffee melanoidins and dietary fiber. Green Uganda coffee beans were roasted in a range from 8.1 to 21.6% of weight loss to evaluate melanoidins and dietary fiber. Samples were characterized by color, moisture, solubility, water activity, carb...

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Autores: Silván, José Manuel, Morales, F. J., Saura Calixto, Fulgencio D.
Tipo de recurso: artículo
Estado:Versión enviada para evaluación y publicación
Fecha de publicación:2010
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/32854
Acceso en línea:http://hdl.handle.net/10261/32854
Access Level:acceso abierto
Palabra clave:Fiber
Melanoidins
Maillard reaction
Coffees
Maillardized dietary fiber
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spelling Conceptual study on maillardized dietary fiber in coffeeSilván, José ManuelMorales, F. J.Saura Calixto, Fulgencio D.FiberMelanoidinsMaillard reactionCoffeesMaillardized dietary fiberThere is a methodological and conceptual overlap between coffee melanoidins and dietary fiber. Green Uganda coffee beans were roasted in a range from 8.1 to 21.6% of weight loss to evaluate melanoidins and dietary fiber. Samples were characterized by color, moisture, solubility, water activity, carbohydrates, polyphenols, protein, soluble dietary fiber (SDF), and melanoidins content. Hydroxymethylfurfural and chlorogenic acids were also measured as chemical markers of the extent of roasting. Melanoidins rapidly increased from 5.6 (light roasting) to 29.1 mg/100 mg soluble dry matter (dark roasting). A melanoidins-like structure was already present in green coffee that might overestimate up to 21.0% of the melanoidins content as determined by colorimetric methods. However, its contribution is variable and very likely depends on the method of drying applied to green coffee. SDF content (mg/100 mg soluble dry matter) gradually increased from 39.4 in green coffee to 64.9 at severe roasting conditions due to incorporation of neoformed colored structures and polyphenols. Then, SDF progressively turns to a maillardized structure, which increased from 11.0 to 45.0% according to the roasting conditions. It is concluded that the content of coffee melanoidins includes a substantial part of dietary fiber and also that coffee dietary fiber includes melanoidins. A conceptual discussion on a new definition of coffee melanoidins as a type of maillardized dietary fiber is conducted.This research was supported by the Spanish Ministry of Science and Technology under Project AGL2008-02541.Peer reviewedAmerican Chemical SocietyMinisterio de Ciencia y Tecnología (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201120112010info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Preprintinfo:eu-repo/semantics/submittedVersionapplication/pdfhttp://hdl.handle.net/10261/32854reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/328542026-05-22T06:33:51Z
dc.title.none.fl_str_mv Conceptual study on maillardized dietary fiber in coffee
title Conceptual study on maillardized dietary fiber in coffee
spellingShingle Conceptual study on maillardized dietary fiber in coffee
Silván, José Manuel
Fiber
Melanoidins
Maillard reaction
Coffees
Maillardized dietary fiber
title_short Conceptual study on maillardized dietary fiber in coffee
title_full Conceptual study on maillardized dietary fiber in coffee
title_fullStr Conceptual study on maillardized dietary fiber in coffee
title_full_unstemmed Conceptual study on maillardized dietary fiber in coffee
title_sort Conceptual study on maillardized dietary fiber in coffee
dc.creator.none.fl_str_mv Silván, José Manuel
Morales, F. J.
Saura Calixto, Fulgencio D.
author Silván, José Manuel
author_facet Silván, José Manuel
Morales, F. J.
Saura Calixto, Fulgencio D.
author_role author
author2 Morales, F. J.
Saura Calixto, Fulgencio D.
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia y Tecnología (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Fiber
Melanoidins
Maillard reaction
Coffees
Maillardized dietary fiber
topic Fiber
Melanoidins
Maillard reaction
Coffees
Maillardized dietary fiber
description There is a methodological and conceptual overlap between coffee melanoidins and dietary fiber. Green Uganda coffee beans were roasted in a range from 8.1 to 21.6% of weight loss to evaluate melanoidins and dietary fiber. Samples were characterized by color, moisture, solubility, water activity, carbohydrates, polyphenols, protein, soluble dietary fiber (SDF), and melanoidins content. Hydroxymethylfurfural and chlorogenic acids were also measured as chemical markers of the extent of roasting. Melanoidins rapidly increased from 5.6 (light roasting) to 29.1 mg/100 mg soluble dry matter (dark roasting). A melanoidins-like structure was already present in green coffee that might overestimate up to 21.0% of the melanoidins content as determined by colorimetric methods. However, its contribution is variable and very likely depends on the method of drying applied to green coffee. SDF content (mg/100 mg soluble dry matter) gradually increased from 39.4 in green coffee to 64.9 at severe roasting conditions due to incorporation of neoformed colored structures and polyphenols. Then, SDF progressively turns to a maillardized structure, which increased from 11.0 to 45.0% according to the roasting conditions. It is concluded that the content of coffee melanoidins includes a substantial part of dietary fiber and also that coffee dietary fiber includes melanoidins. A conceptual discussion on a new definition of coffee melanoidins as a type of maillardized dietary fiber is conducted.
publishDate 2010
dc.date.none.fl_str_mv 2010
2011
2011
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Preprint
info:eu-repo/semantics/submittedVersion
format article
status_str submittedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/32854
url http://hdl.handle.net/10261/32854
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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