Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds and fatty acid compositions of coffee beans
Roasting is an important step of coffee processing which affects its quality characteristics. We investigated the effect of microwave and oven roasting on its physicochemical and antioxidant properties, and the fatty acids content. The oil contents of green and roasted coffee beans were determined as 5.75% (green), 9.65% (oven), and 2.70% (microwave). The total phenol content of green coffee beans was decreased by 13.59% and 16.66% on microwave and oven roasting, respectively. Microwave and oven roasting caused a decrease of 34.76% and 37.63%, respectively, in the antioxidant potential of green coffee beans. With few exceptions, the contents of most of the phenolic compounds were increased during roasting of coffee beans. The palmitic acid content decreased, while the oleic, linoleic, linolenic, and arachidonic acid contents of roasted coffee bean oils were increased during roasting. This information could be helpful for securing the maximal health benefits of coffee.
Roasting is an important step of coffee processing which affects its quality characteristics. We investigated the effect of microwave and oven roasting on its physicochemical and antioxidant…
The moisture contents of non-germinated (control) and germinated (fresh germinated seed (wet)) green gram seeds varied between 7.62% (control) and 64.64% (fresh germinated seed (wet)).
Coffee is one of the most widely used beverages in the world. Postharvest techniques mainly affect the nutritional value and bioactive components of the food samples. In this study, the effect of…