Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans
Coffee is an intricate mixture of thousands of chemical compounds that are accountable for its flavor and aroma. Roasting is a key step in the processing of coffee beans. This study assessed the effect of microwave roasting (MW) and extraction solvents (ES) on the total polyphenol content, total fla...
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Hindawi Limited
2021-01-01
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Series: | Evidence-Based Complementary and Alternative Medicine |
Online Access: | http://dx.doi.org/10.1155/2021/4908033 |
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doaj-b630553f20a746bfbc254a2c8f61d0262021-10-04T01:59:00ZengHindawi LimitedEvidence-Based Complementary and Alternative Medicine1741-42882021-01-01202110.1155/2021/4908033Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee BeansAhmad Mohammad Salamatullah0Khizar Hayat1Fohad Mabood Husain2Mohammed Asif Ahmed3Shaista Arzoo4Abdullah Mohammed Alghunaymi5Abdulhakeem Alzahrani6Heba Kahlil Alyahya7Nawal Al-Badr8Mohammed Bourhia9Department of Food Science & NutritionDepartment of Food Science & NutritionDepartment of Food Science & NutritionDepartment of Food Science & NutritionDepartment of Food Science & NutritionDepartment of Food Science & NutritionDepartment of Food Science & NutritionDepartment of Food Science & NutritionDepartment of Food Science & NutritionLaboratory of Chemistry‐Biochemistry, Environment, Nutrition and HealthCoffee is an intricate mixture of thousands of chemical compounds that are accountable for its flavor and aroma. Roasting is a key step in the processing of coffee beans. This study assessed the effect of microwave roasting (MW) and extraction solvents (ES) on the total polyphenol content, total flavonoid content, and antioxidant activity of coffee beans. The untreated and microwave-roasted (MR) coffee beans showed a total polyphenol content of 40.40 and 35.15 mg GAE/gm DW, respectively, when methanol was used as the solvent for extraction. Similarly, for the untreated coffee beans, the methanol extracted coffee had a significantly (p<0.05) higher total flavonoid content (39.34 mg CE/g DW) as compared to ethanol (34.82 mg CE/g DW). The obtained IC50 for the untreated and microwave-roasted samples as extracted by methanol were 4.13 and 5.68 mg/mL, respectively, while the IC50 values of untreated and microwave-roasted samples extracted by ethanol were 4.59 and 6.24 mg/mL, respectively. Untreated coffee beans exhibited a higher reducing power (1.237) than that of the microwave-roasted ones (0.839) when extracted with methanol. Chlorogenic acid was the major (2.31–2.68%) phenolic compound found in all the coffee samples whether it was untreated or microwave-roasted. Vanillin demonstrated the lowest (0.118–0.166%) phenolic compound found in the coffee bean samples. These results might be helpful for obtaining the maximum health benefits from coffee.http://dx.doi.org/10.1155/2021/4908033 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ahmad Mohammad Salamatullah Khizar Hayat Fohad Mabood Husain Mohammed Asif Ahmed Shaista Arzoo Abdullah Mohammed Alghunaymi Abdulhakeem Alzahrani Heba Kahlil Alyahya Nawal Al-Badr Mohammed Bourhia |
spellingShingle |
Ahmad Mohammad Salamatullah Khizar Hayat Fohad Mabood Husain Mohammed Asif Ahmed Shaista Arzoo Abdullah Mohammed Alghunaymi Abdulhakeem Alzahrani Heba Kahlil Alyahya Nawal Al-Badr Mohammed Bourhia Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans Evidence-Based Complementary and Alternative Medicine |
author_facet |
Ahmad Mohammad Salamatullah Khizar Hayat Fohad Mabood Husain Mohammed Asif Ahmed Shaista Arzoo Abdullah Mohammed Alghunaymi Abdulhakeem Alzahrani Heba Kahlil Alyahya Nawal Al-Badr Mohammed Bourhia |
author_sort |
Ahmad Mohammad Salamatullah |
title |
Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans |
title_short |
Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans |
title_full |
Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans |
title_fullStr |
Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans |
title_full_unstemmed |
Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans |
title_sort |
effect of microwave roasting and extraction solvents on the bioactive properties of coffee beans |
publisher |
Hindawi Limited |
series |
Evidence-Based Complementary and Alternative Medicine |
issn |
1741-4288 |
publishDate |
2021-01-01 |
description |
Coffee is an intricate mixture of thousands of chemical compounds that are accountable for its flavor and aroma. Roasting is a key step in the processing of coffee beans. This study assessed the effect of microwave roasting (MW) and extraction solvents (ES) on the total polyphenol content, total flavonoid content, and antioxidant activity of coffee beans. The untreated and microwave-roasted (MR) coffee beans showed a total polyphenol content of 40.40 and 35.15 mg GAE/gm DW, respectively, when methanol was used as the solvent for extraction. Similarly, for the untreated coffee beans, the methanol extracted coffee had a significantly (p<0.05) higher total flavonoid content (39.34 mg CE/g DW) as compared to ethanol (34.82 mg CE/g DW). The obtained IC50 for the untreated and microwave-roasted samples as extracted by methanol were 4.13 and 5.68 mg/mL, respectively, while the IC50 values of untreated and microwave-roasted samples extracted by ethanol were 4.59 and 6.24 mg/mL, respectively. Untreated coffee beans exhibited a higher reducing power (1.237) than that of the microwave-roasted ones (0.839) when extracted with methanol. Chlorogenic acid was the major (2.31–2.68%) phenolic compound found in all the coffee samples whether it was untreated or microwave-roasted. Vanillin demonstrated the lowest (0.118–0.166%) phenolic compound found in the coffee bean samples. These results might be helpful for obtaining the maximum health benefits from coffee. |
url |
http://dx.doi.org/10.1155/2021/4908033 |
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