Investigation on the extractability of melanoidins in portioned espresso coffee
© 2014 Elsevier Ltd. Coffee melanoidins have attracted interest as a result of its potential health benefits. This investigation aims to elucidate the extraction behavior of melanoidins and their populations during the preparation of portioned espresso coffee and its relationship with the antioxidan...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2015 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/109555 |
| Acceso en línea: | http://hdl.handle.net/10261/109555 |
| Access Level: | acceso abierto |
| Palabra clave: | Kinetics Extraction Antioxidant capacity Melanoidins Pods Portioned coffee Espresso coffee |
| Sumario: | © 2014 Elsevier Ltd. Coffee melanoidins have attracted interest as a result of its potential health benefits. This investigation aims to elucidate the extraction behavior of melanoidins and their populations during the preparation of portioned espresso coffee and its relationship with the antioxidant activity of the coffee brew. Filter-paper pods, FAP capsule, and clone capsule containing light roasted coffee have been investigated. An accumulative fractionation approach has applied to model the extraction kinetics of melanoidins, melanoidin populations, browning, chlorogenic acids (CGA), and antioxidant activity. Melanoidins were very efficiently extracted in clone capsules since less than 9. s was necessary to extract the 50% of the melanoidin content as compared with pods and FAP capsules, and the kinetic of extraction is slower than CGA. The extraction profile of melanoidins and browning fitted better with the antioxidant capacity than CGA and total solids profile. Melanoidin populations were obtained according to ethanol solubility. Total melanoidin content and the ratio between melanoidin populations did not change during extraction volume for espresso coffee. Melanoidin populations soluble at 75% ethanol showed the highest antioxidant activity. However, melanoidins with higher antioxidant activity are extracted at higher volumes. This investigation could make possible the adjustment of the technological requirements of espresso coffeemakers to produce an espresso coffee with high levels of beneficial compounds. |
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