ArticleHeliyon2020
Thermostability of bioactive compounds during roasting process of coffee beans.
Article in Heliyon, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers, 1 of them a synthesis that pooled it.
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Who cites it
21 citing papers in PubMed, 1 synthesis or guideline pooled it.
- From Conventional Methods to Innovation: Caffeine and Chlorogenic Acid Extraction and Quantification in the Rise of Smart and Green Techniques-A Systematic Review.Molecules (Basel, Switzerland) · 2026Pooled it
- Bioactive Compounds in Coffee: Metabolism, Bioavailability and Health Effects-A Review.Molecules (Basel, Switzerland) · 2026Review
- Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages.Molecules (Basel, Switzerland) · 2026Review
- Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages.Molecules (Basel, Switzerland) · 2025Article
- Bioactive properties of fermented spreadable product manufactured from pistachio kernels.Journal of food science and technology · 2025Article
- Development and Evaluation of Anti-Pollution Film-Forming Facial Spray Containing Coffee Cherry Pulp Extract.Pharmaceutics · 2025Article
- Metabolomic Analysis of Flavour Development in Mung Bean Foods: Impact of Thermal Processing and Storage on Precursor and Volatile Compounds.Foods (Basel, Switzerland) · 2025Article
- Valorization of Potato Peels (Foods (Basel, Switzerland) · 2024Article
- The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee.Nutrients · 2024Article
- The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder.Foods (Basel, Switzerland) · 2024Article
- Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles ofFood chemistry: X · 2024Article
- Anti-obesity effects of chlorogenic acid and caffeine- lipid nanoparticles through PPAR-γ/C/EBP-ɑ pathways.International journal of obesity (2005) · 2023Article
- Article
- Impact of different roasting conditions on the chemical composition, antioxidant activities, and color ofHeliyon · 2023Article
- Yerba Mate (Ilex paraguariensis) Processing and Extraction: Retention of Bioactive Compounds.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction.Foods (Basel, Switzerland) · 2023Article
- Quality Assessment of Ground Coffee Samples from Greek Market Using Various Instrumental Analytical Methods, In Silico Studies and Chemometrics.Antioxidants (Basel, Switzerland) · 2023Article
- Changes of polyphenols and antioxidants of arabica coffee varieties during roasting.Frontiers in nutrition · 2023Article
- Bioactive Compounds and Antioxidant Activity from Spent Coffee Grounds as a Powerful Approach for Its Valorization.Molecules (Basel, Switzerland) · 2022Article
- A New HPLC-MS/MS Method for the Simultaneous Determination of Quercetin and Its Derivatives in Green Coffee Beans.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of roasting conditions on some physicochemical characteristics of coffee beans as color, browning index, hydroxymethylfurfural (HMF), caffeine, phenolic acids, and antioxidant capacity were investigated. The thermostability of chlorogenic acid and caffeine was investigated using Arrhenius equation. Furthermore, principal component analysis (PCA) was applied to reveal the relationship between the phenolic profiles, browning index, and the antioxidant capacity of coffee. Chlorogenic acid was the main phenolic compounds in coffee beans. It gradually decreased from 34.181 to 2.584 mg/g of sample during roasting at 220 °C for 40 min. Gallic acid, caffeic acid and HMF increased at the beginning of roasting time and decreased afterward. The antioxidant capacity of green coffee showed the highest antioxidant capacity. Two principal components, (PC1 and PC2) with eigenvalues 5.89 and 2.5 respectively, which demonstrated 93.35% of the total variance in the data set. Therefore, the paramount way to reserve a good level of phenolic compounds in parallel with a good taste is the roasting of coffee at 180 °C for 20 min or 220 °C at 10 min.
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