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Evaluation of the effect of roasted constituents on the antioxidant activity of cereal coffee

 

 

 

Key words: 

cereal coffee, antioxidant activity, FRAP.

Summary

Chicory coffee is recommendable due to its health promoting properties for individuals on slimming diets and patients suffering from gastrointestinal diseases, diseases of the pancreas and liver, as well as cardiovascular diseases. Roasting is the most important technological step in cereal coffee preparation. During heat treatment, Maillard reaction takes place and characteristic brown color and pleasant aroma is developed together with the degradation of bioactive compounds present in the raw materials.  The aim of the study was to characterize the antioxidant activity of cereal coffee and all traditional roasted ingredients used for its preparation, such as barley, rye, chicory and sugar beets. The highest amount of phenolics was found in roasted rye sample, whereas roasted beet root samples had the lowest amount. Total phenolic content in barley was three times higher than in chicory and almost five times higher than in beet root. All analyzed samples showed high antioxidant activity, however, it varied greatly among roasted samples.

dr inż. Dorota KLENSPORF-PAWLIK Poznań University of Economics and Business  Faculty of Commodity Science Department of Food Commodity Science Al. Niepodległości 10, 60-967 Poznań, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
 
dr inż. Małgorzata MAJCHER Poznań University of Life Sciences  Faculty of Food Science and Nutrition Wojska Polskiego 31, 60-624 Poznań, Poland

 

 

 

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