ArticleFrontiers in nutrition2021
Shifting of Physicochemical and Biological Characteristics of Coffee Roasting Under Ultrasound-Assisted Extraction.
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 10 citations in OpenAlex.
- Terahertz Spectroscopic Identification of Roast Degree and Variety of Coffee Beans.Foods (Basel, Switzerland) · 2024Article
- Chemical and Biological Characterization of Green and Processed Coffee Beans fromMolecules (Basel, Switzerland) · 2023Article
- Antibacterial Activity ofJournal of microbiology and biotechnology · 2022Article
- Potential Antimicrobial Properties of Coffee Beans and Coffee By-Products Against Drug-ResistantFrontiers in nutrition · 2022Article
- Ultrasonic-Assisted Dual-Alkali Pretreatment and Enzymatic Hydrolysis of Sugarcane Bagasse Followed byFrontiers in nutrition · 2022Article
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Authors and funding
4 authors at 3 institutions in 3 countries.
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Abstract
Ultrasound-assisted extraction (UAE) is an effective tool for the extraction of natural antioxidants. Thus, differentially roasted Arabica-coffee beans known as light (LC), medium (MC), and dark coffee (DC) were prepared and extracted under the influence of UAE. Following that, they were examined specifically on theirs physicochemical and biological characteristics: nutritional values, pH, °Brix, antioxidant activities, polyphenol content, caffeine, and chlorogenic-acid levels. Various parameters, such as extraction temperatures (20, 40, and 80°C) and extraction time periods (5, 10, and 20 min), were examined. DC extract was less acidic than those on MC and LC extracts. LC showed higher moisture content than the MC and DC (1.56, 1.3, and 0.92%, respectively). MC displayed the highest polyphenol content and potent antioxidant activity. Caffeine and chlorogenic acid contents trend to decrease during roasting. The maximum caffeine level was found in MC at 80°C for 5 min (27.65 mg/g extract). The highest chlorogenic acid content was in LC at 80°C for 10 min (16.67 mg/g extract). The caffeine and chlorogenic acid contents were related to the polyphenol content and depended on the roasting and extraction conditions. These results suggest that the UAE at various temperature and extraction time period may alter the physicochemical and biological characteristics of different coffee roasts.
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