Abstract

Coffee is one of the most popular drinks in the world due to its unique sensory properties, i.e. aroma and taste. Coffee consumption increases from year to year, which makes its functional property a relevant issue. The present research featured the antioxidant component in freeze-dried coffee and coffee capsules obtained from a commercial network. The main objective was to identify the most advantageous types of coffee to serve as a raw material for extract production. Coffee is known to prevent diseases caused by the oxidative action of free radicals. The paper presents a review of multiple scientific sources on the beneficial properties of coffee. It also features some results of the study in the chemical composition of coffee, i.e. dry matter content, phenols, flavonoids, etc. The anti-radical activity was described with the help of the DPPH method, while the FRAP method was employed to study the antioxidant properties of several coffee samples. The samples of instant coffee and coffee capsules were obtained from a distribution network (Samara, Russia) and included such brands as Coffea Premium, Coffesso, Nescafe Dolche Gusto, Jacobs Milicano, Bushido, Egoiste, and Fresco. Coffea Premium and Coffesso showed the best results in all the tests and can be additional sources of antioxidant substances. These two varieties of coffee capsules are produced for capsule coffee machines and are roasted ground coffee beans. Coffea Premium demonstrated the best results in phenolic substances, flavonoids, and anti-radical activity with 1338 mg of gallic acid and 854 mg of catechin per 100g of the original substance and 0.84 mg per cm3. Nescafe Dolche Gusto coffee capsules and such varieties of instant coffee as Jacobs Millicano, and Fresco showed similar but average results according to all the phenolic analyzes. Bushido and Egoiste were found lacking in phenols, flavonoids, and dry substances. These samples demonstrated low values of antiradiation and regenerating ability, which indicates a worse quality than that of coffee capsules. This may be due to some processing peculiarities: instant coffee undergoes thermal treatment when coffee granules are formed, while solvents are used to obtain coffee extract. Thus, the research revealed that Coffea Premium and Coffesso are the best sources of antioxidants.

Keywords

Coffee, coffee capsules, instant coffee, antioxidant substances, phenols, flavonoids, anti-radical activity, regenerating power

REFERENCES

1. Buscemi S, Marventano S, Antoci M, Cagnetti A, Castorina G, Galvano F, et al. Coffee and metabolic impairment: An updated of epidemiological studies. NFS Journal. 2016;3:1–7. DOI: https://doi.org/10.1016/j.nfs.2016.02.001.
2. Liang N, Kitts DD. Antioxidant property of coffee components: Assessment of methods that define mechanism of action. Molecules. 2014;19(11):19180–19280. DOI: https://doi.org/10.3390/molecules191119180.
3. Belay A. Some biochemical compounds in coffee beans and methods developed for their analysis. International Journal of Physical Sciences. 2013;6(28):6373–6378. DOI: https://doi.org/10.5897/IJPS11.486.
4. Ghirişan A, Miclăuş V. Comparative study of spray-drying and freeze-drying on the soluble coffee properties. Studia Universitatis Babes-Bolyai Chemia. 2017;62(4):309–316. DOI: https://doi.org/10.24193/subbchem.2017.4.26.
5. Kwak HS, Ji S, Jeong Y. The effect of air flow in coffee roasting for antioxidant activity and total polyphenol content. Food Control. 2017;71:210–216. DOI: https://doi.org/10.1016/j.foodcont.2016.06.047.
6. Nogaim QA, Al-Duais M, Al-Warafi A, Al-Erianee H, Al-Sayadi M. The chemical composition of Yemeni green coffee. Journal of Food Chemistry and Nutrition. 2013;1(2):42–48.
7. Pokorna J, Venskutonis PR, Kraujalyte V, Kraujalis P, Dvorak P, Tremlova B, et al. Comparison of different methods of antioxidant activity evaluation of green and roast C. Arabica and C. Robusta coffee beans. Acta Alimentaria. 2015;44(3):454–460. DOI: https://doi.org/10.1556/066.2015.44.0017.
8. Marcucci CT, Dias RCE, Almeida MB, Benassi MDT. Antioxidant activity of commercial Soluble coffees. Beverages. 2017;3(2):1–7. DOI: https://doi.org/10.3390/beverages3020027.
9. Lysova VN, Shtefanova OA. Influence of key parameters on process of extraction of water-soluble substances of coffee. Technologies of food and processing industry of AIC – healthy food. 2015;6(2):50–54. (In Russ.).
10. Lysova VN, Shtefanova OA, Lisitsyn VV, Razymovkiy DG. Improvement of the technology of coffee extraction. Vestnik of Astrakhan State Technical University. 2014;58(2):81–86. (In Russ.).
11. Poltronieri P, Rossi F. Challenges in specialty coffee processing and quality assurance. Challenges. 2016;7(2):1–22. DOI: https://doi.org/10.3390/challe7020019.
12. Kovalchenko NA, Korshik TS, Kichigina LN, Andriyanov IA. Technological Peculiarities of Receiving Extracted Beverages on the Basis of Natural Coffee. Beer and beverages. 2015;(4):36–40. (In Russ.).
13. Odzakovic B, Dzinic N, Kukric Z, Grujic S. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes. Acta Scientiarum Polonorum, Technologia Alimentaria. 2016;15(4):409–417. DOI: https://doi.org/10.17306/J. AFS.2016.4.39.
14. Vargas-Elías GA, Corrêa PC, De Souza NR, Baptestini FM, Melo EDC. Kinetics of mass loss of Arabica coffee during roasting process. Engenharia Agricola. 2016;36(2):300–308. DOI: https://doi.org/10.1590/1809-4430-Eng.Agric. v36n2p300-308/2016.
15. Gunalan G, Myla N, Balabhaskar R. In vitro Antioxidant Analysis of Selected Coffee Bean Varieties. Journal of Chemical and Pharmaceutical Research. 2014;4(4):2126–2132.
16. Ishwarya SP, Anandharamakrishnan C. Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics. Journal of Food Engineering. 2014;149:171–180. DOI: https://doi.org/10.1016/j.jfoodeng.2014.10.011.
17. Votavova L, Voldrich M, Sevcik R, Čížková H, Mlejnecká J, Stolař M, et al. Changes of antioxidant capacity of robusta coffee during roasting. Czech Journal of Food Sciences. 2009;27:S49–S52.
18. Yashin A, Yashin Y, Wang JY, Nemzer B. Antioxidant and antiradical activity of coffee. Antioxidants. 2013;2(4):230–245. DOI: https://doi.org/10.3390/antiox2040230.
19. Babova O, Occhipinti A, Maffei ME. Chemical partitioning and antioxidant capacity of green coffee (Coffea Arabica and Coffea canephora) of different geographical origin. Phytochemistry. 2016;123:33–39. DOI: https://doi.org/10.1016/j. phytochem.2016.01.016.
20. State Standard 28562-90. Fruit and vegetable products. Refractometric method for determination of soluble dry substances content. Moscow: Standards Publishing; 1991. 18 p.
21. Barbossa JHO, Luna JAG, Kimoshita AMO, Baffa Filho O. Correlation between antioxidant activity and coffee beverages quality by electron spin resonance spectroscopic. Ciencia e Agrotecnologia. 2013;37(6):465–501. DOI: https://doi. org/10.1590/S1413-70542013000600002.
22. Passos CP, Kukurova K, Basil E, Fernandes PAR, Neto A, Nunes FM, et al. Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits. Food Chemistry. 2017;231:114–121. DOI: https://doi. org/10.1016/j.foodchem.2017.03.105.
23. Jimenez-Zamora A, Pastoriza S, Rufian-Henares JA. Revolorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties. LWT – Food Science and Technology. 2015;61(1):12–18. DOI: https://doi.org/10.1016/j.lwt.2014.11.031.
24. Noguchi K, Matsuzaki T, Sakanashi M, Hamadate N, Uchida T, Kina-Tanada M, et al. Effect of caffeine contained in a cup of coffee on microvascular function in healthy subjects. Journal of Pharmacological Sciences. 2015;127(2):217–222. DOI: https://doi.org/10.1016/j.jphs.2015.01.003.
25. Scully DS, Jaiswal AK, Abu-Ghannam N. An investigation into spent coffee waste as a renewable source of bioactive compounds and industrially important sugars. Bioengeneering. 2016;3(4). DOI: https://doi.org/10.3390/bioengineering3040033.