| Autor: |
Laukaleja, Ilze, Kruma, Zanda |
| Předmět: |
|
| Zdroj: |
Conference on Food Science & Technology FOODBALT; 2017, p105-105, 1p |
| Abstrakt: |
Coffee consumption in the world increased over the last 50 years. Recently the popularity of specialty coffee is increasing due to consumers' preference of high quality products. Coffee contains wide range of bioactive compounds as caffeine, antioxidant compounds, furans, pyrazines, esters etc. and extraction of these compounds depends on brewing method. The aim of current research was to evaluate biologically active substances in specialty coffees depending on brewing method. For experiment ten coffee samples were selected - 7 specialty coffees and for comparison 3 commercial samples. Coffee drinks were prepared using three methods: filtration, French press and pressure method (espresso). For all coffee samples aroma compounds were analysed and extraction of aroma compounds was performed using solid phase microextraction (Car / PDMS fibre). Analysis of volatile aroma compounds were made using a Perkin Elmer Clarus 500 GC / MS. For coffee samples the total phenol content (TPC) and DPPH, ABTS+ radical scavenging activity were determined spectrophotometrically. Mainly in specialty coffee samples content of biologically active substances were significantly higher. Although one of commercial samples had high TPC. Comparing brewing methods, higher content of biologically active compounds were determined in coffee drinks prepared by pressure method. The main volatiles in coffee samples were furans and pyridines and their profile were significantly influenced by both - type of coffee (specialty or commercial) and brewing method. These results gives first insight about benefits of specialty coffee but as popularity of such a products increases it is necessary to continue these investigations. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
|
