Antioxidative effect of coffee melanoidins

Melanoidins from roasted coffee show strong antioxidative effects depending on the way the coffee is treated. In this study, it was possible to evaluate and describe the antioxidative potential of coffee melanoidins and to obtain an idea of the chemical source of this effect. The influence of roasting parameters was measured and quantified. Medium roasted coffee showed the strongest potential. Polymer Maillard reaction products have a remarkable antioxidative potential though it is exceeded by low molecular phenolcarbonic acids. The contribution of free chlorogenic acid isomers to the total antioxidative effect of roasted coffee equals 25 percent depending on the content. Despite the decomposition of chlorogenic acids in coffee during the roasting process,an increase of the antioxidative capacity is observed.

Bibliographic Details

Main Authors:	121633 Steinhart, H., 88061 Luger, A., 105674 Piost, J., 3180 Association Scientifique Internationale du Cafe, París (Francia), 32308 19. International Scientific Colloquium on Coffee Trieste (Italia) 14-18 May 2001
Format:	biblioteca
Published:	Trieste (Italia) ASIC 2001
Subjects:	COFFEA, ACIDO CLOROGENICO, CAFE, TOSTADO,
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