The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Materials
2.2. Flavoring and Maceration of Coffee Beans
2.2.1. Maceration in Wine
2.2.2. Maceration in Fruit Pulps
2.2.3. Flavoring with Aroma Oils
2.2.4. Preparation of Coffee Extracts
2.3. Analysis of Phenolic and Organic Acid, Caffeine, HMF, and Acrylamide (UHPLC-ESI-MS)
Determination of the Content of Organic Acids: Lactic, Citric, Malic, and Acetic
2.4. Total Antioxidant Capacity Test
2.5. α-Amylase Inhibitory Assay
2.6. Statistical Analysis
3. Results and Discussion
3.1. Content of the Hydroxycinnamic and Organic Acid, Caffeine, HMF, and Acrylamide
3.2. Concentration of Organic Acids
3.3. Antioxidant Potential
3.4. α-Amylase Inhibitory Activity
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Compound (g/100 g d.b.) | Control | Melon | Strawberry | Apples | Quince | Raspberry | Cherry | Grapefruit |
---|---|---|---|---|---|---|---|---|
CA | 0.13 ± 0.01 a | 0.08 ± 0.00 b | 0.12 ± 0.01 a,c | 0.06 ± 0.00 b | 0.05 ± 0.00 b | 0.12 ± 0.00 a,c | 0.10 ± 0.00 a | 0.07 ± 0.00 b |
FA | 0.36 ± 0.03 a | 0.21 ± 0.00 b | 0.35 ± 0.00 a | 0.26 ± 0.00 b | 0.28 ± 0.00 b | 0.36 ± 0.01 a | 0.22 ± 0.00 b | 0.21 ± 0.01 b |
3-FQA | 0.09 ± 0.02 a | 0.31 ± 0.00 b | 0.11 ± 0.00 a | 0.37 ± 0.01 c | 0.39 ± 0.01 c | 0.10 ± 0.00 a | 0.31 ± 0.01 b | 0.28 ± 0.01 d |
5-FQA | 0.33 ± 0.01 a | 0.82 ± 0.02 b | 0.35 ± 0.00 a | 1.10 ± 0.02 c | 1.15 ± 0.02 c | 0.48 ± 0.01 d | 0.88 ± 0.02 b | 0.95 ± 0.01 e |
4-FQA | 0.09 ± 0.00 a | 0.40 ± 0.00 c | 0.09 ± 0.00 a | 0.45 ± 0.00 c | 0.43 ± 0.00 c | 0.11 ± 0.00 a | 0.42 ± 0.00 c | 0.42 ± 0.00 c |
3-CQA | 0.38 ± 0.01 a | 1.82 ± 0.01 b | 0.43 ± 0.01 c | 1.38 ± 0.01 d | 1.41 ± 0.01 d | 0.73 ± 0.03 e | 1.96 ± 0.04 b | 1.20 ± 0.02 d |
5-CQA | 4.25 ± 0.03 a | 5.71 ± 0.03 c | 4.02 ± 0.01 a | 4.35 ± 0.61 b | 4.33 ± 0.61 b | 4.15 ± 0.02 a | 3.18 ± 0.15 c | 2.88 ± 0.03 d |
4-CQA | 0.38 ± 0.02 a | 1.79 ± 0.02 b | 0.36 ± 0.01 a | 1.98 ± 0.06 b | 2.01 ± 0.06 c | 0.44 ± 0.01 d | 1.51 ± 0.05 e | 1.63 ± 0.01 e |
3,5-diCQA | 0.49 ± 0.02 a | 1.34 ± 0.01 c | 0.46 ± 0.01 a | 1.39 ± 0.07 c | 0.92 ± 0.07 b | 0.45 ± 0.01 a | 1.17 ± 0.01 c | 1.95 ± 0.02 d |
4,5-diCQA | 0.04 ± 0.00 a | 0.21 ± 0.01 b | 0.03 ± 0.01 a | 0.32 ± 0.00 c | 0.35 ± 0.00 c | 0.02 ± 0.00 a | 0.22 ± 0.01 b,d | 0.22 ± 0.00 d,b |
3,4-diCQA | 0.11 ± 0.00 a | 0.87 ± 0.01 b | 0.10 ± 0.00 a | 1.56 ± 0.03 c | 1.58 ± 0.03 c | 0.31 ± 0.01 d | 0.83 ± 0.01 b | 0.92 ± 0.01 b |
TCA | 6.50 ± 0.09 a | 13.56 ± 0.05 c | 6.42 ± 0.03 a | 13.22 ± 0.45 c | 12.72 ± 0.45 b | 7.27 ± 0.09 d | 10.80 ± 0.29 e | 10.73 ± 0.15 e |
Caffeine | 3.51 ± 0.03 a | 3.50 ± 0.01 a | 3.49 ± 0.02 a | 3.51 ± 0.01 a | 3.51 ± 0.03 a | 3.50 ± 0.02 a | 3.50 ± 0.02 a | 3.52 ± 0.01 a |
Compound (g/100 g d.b.) | Mango | Raspberry | Strawberry | Cherry | Grapefruit | Vanilla | Red Wine |
---|---|---|---|---|---|---|---|
CA | 0.08 ± 0.00 b | 0.09 ± 0.00 b | 0.07 ± 0.00 b | 0.06 ± 0.00 c | 0.08 ± 0.00 b | 0.06 ± 0.00 c | 0.12 ± 0.00 a |
FA | 0.12 ± 0.01 b | 0.23 ± 0.01 d | 0.19 ± 0.00 a | 0.17 ± 0.01 c | 0.23 ± 0.01 d | 0.17 ± 0.00 c | 0.35 ± 0.02 a |
3-FQA | 0.21 ± 0.01 d | 0.33 ± 0.01 c | 0.26 ± 0.01 d | 0.13 ± 0.01 b | 0.32 ± 0.03 c | 0.23 ± 0.01 d | 0.11 ± 0.00 a |
5-FQA | 0.15 ± 0.02 b | 0.25 ± 0.02 c | 0.29 ± 0.01 d | 0.20 ± 0.01 c | 0.26 ± 0.02 c | 0.70 ± 0.02 e | 0.37 ± 0.01 a |
4-FQA | 0.19 ± 0.02 b | 0.40 ± 0.01 c | 0.32 ± 0.00 d | 0.29 ± 0.00 e | 0.20 ± 0.02 b | 0.29 ± 0.03 e | 0.09 ± 0.00 a |
3-CQA | 0.47 ± 0.03 c | 0.06 ± 0.02 b | 0.63 ± 0.01 d | 0.46 ± 0.02 c | 0.50 ± 0.16 e | 0.46 ± 0.03 c | 0.43 ± 0.01 c |
5-CQA | 2.39 ± 0.05 b | 2.79 ± 0.09 b | 3.80 ± 0.03 c | 3.38 ± 0.02 c | 3.65 ± 0.13 c | 2.38 ± 0.01 b | 5.02 ± 0.02 d |
4-CQA | 0.26 ± 0.05 b | 0.51 ± 0.05 c | 0.15 ± 0.03 d | 0.61 ± 0.00 e | 0.34 ± 0.03 a | 0.91 ± 0.01 f | 0.36 ± 0.01 a |
3,5-diCQA | 0.14 ± 0.02 a | 0.33 ± 0.03 c | 0.29 ± 0.03 d | 0.15 ± 0.01 a | 0.28 ± 0.02 f | 0.15 ± 0.02 a | 0.46 ± 0.02 f |
4,5-diCQA | 0.16 ± 0.02 b | 0.21 ± 0.02 c | 0.22 ± 0.02 c | 0.20 ± 0.00 c | 0.26 ± 0.01 c | 0.19 ± 0.01 b | 0.03 ± 0.00 a |
3,4-diCQA | 0.13 ± 0.01 a | 0.20 ± 0.02 d | 0.27 ± 0.01 d | 0.75 ± 0.02 b | 0.30 ± 0.05 c | 0.92 ± 0.03 d | 0.10 ± 0.00 a |
TCA | 4.64 ± 0.15 b | 5.29 ± 0.10 c | 6.28 ± 0.03 a | 6.48 ± 0.09 a | 6.41 ± 0.03 d | 6.44 ± 0.15 a | 7.44 ± 0.15 d |
Caffeine | 3.50 ± 0.01 a | 3.50 ± 0.02 a | 3.49 ± 0.01 a | 3.41 ± 0.02 a | 3.50 ± 0.04 a | 3.50 ± 0.02 a | 3.51 ± 0.00 a |
Coffee Handling Method | 5-Hydroxymethylfurfural (mg/100 g d.b.) | Acrylamide (μg/100 g d.b.) |
---|---|---|
Control | 0.33 ± 0.01 a | 4.89 ± 0.06 a |
Maceration | ||
Melon | 0.44 ± 0.02 b | 4.90 ± 0.03 a |
Strawberry | 0.30 ± 0.01 a | 4.91 ± 0.02 a |
Apples | 0.55 ± 0.03 c | 4.98 ± 0.09 a |
Quince | 0.31 ± 0.01 a | 5.01 ± 0.03 b |
Raspberry | 0.38 ± 0.02 a | 4.95 ± 0.02 a |
Cherry | 0.35 ± 0.02 a | 4.91 ± 0.04 a |
Grapefruit | 0.41 ± 0.03 b | 4.90 ± 0.01 a |
Red vine | 0.35 ± 0.02 a | 4.91 ± 0.01 a |
Food flavors | ||
Mango | 1.34 ± 0.01 d | 6.95 ± 0.06 a |
Raspberry | 1.22 ± 0.01 d | 6.33 ± 0.09 c |
Strawberry | 1.05 ± 0.02 d | 7.22 ± 0.11 d |
Cherry | 0.95 ± 0.03 c | 5.51 ± 0.02 b |
Grapefruit | 0.98 ± 0.04 c | 5.18 ± 0.04 b |
Vanilla | 0.68 ± 0.03 e | 4.93 ± 0.01 a |
Coffee Handling Method | Acetic Acid (mg/100 g d.b.) | Lactic Acid (mg/100 g d.b.) | Malic Acid (g/100 g d.b.) | Citric Acid (g/100 g d.b.) | Total Organic Acids (g/100 g d.b.) |
---|---|---|---|---|---|
Control | 0.72 ± 0.02 a | 3.23 ± 0.01 a | 0.25 ± 0.02 a | 0.61 ± 0.01 a | 0.87 ± 0.03 a |
Maceration | |||||
Melon | 1.24 ± 0.01 b | 4.16 ± 0.12 b | 0.29 ± 0.04 b | 0.71 ± 0.05 b | 1.05 ± 0.05 b |
Strawberry | 1.44 ± 0.01 c | 7.05 ± 0.05 c | 0.29 ± 0.01 b | 0.65 ± 0.07 c | 0.95 ± 0.09 c |
Apples | 0.22 ± 0.01 d | 3.71 ± 0.11 d | 0.20 ± 0.03 c | 0.65 ± 0.02 c | 0.85 ± 0.05 a |
Quince | 0.63 ± 0.00 e | 4.89 ± 0.03 e | 0.28 ± 0.02 b | 0.66 ± 0.01 c | 0.94 ± 0.03 c |
Raspberry | 1.22 ± 0.01 b | 4.72 ± 0.10 e | 0.23 ± 0.04 a | 0.65 ± 0.02 c | 0.89 ± 0.04 a |
Cherry | 1.59 ± 0.02 c | 4.66 ± 0.05 e | 0.27 ± 0.02 b | 0.63 ± 0.05 a | 0.91 ± 0.02 c |
Grapefruit | 1.61 ± 0.02 c | 3.73 ± 0.09 d | 0.26 ± 0.03 a | 0.65 ± 0.04 c | 0.93 ± 0.02 c |
Red vine | 1.13 ± 0.06 b | 3.76 ± 0.09 d | 0.23 ± 0.03 c | 0.76 ± 0.02 b | 0.99 ± 0.09 c |
Food flavors | |||||
Mango | 0.04 ± 0.00 f | 0.01 ± 0.00 f | 0.27 ± 0.01 b | 0.46 ± 0.02 d | 0.73 ± 0.02 d |
Raspberry | 0.05 ± 0.01 f | 0.01 ± 0.00 f | 0.23 ± 0.02 c | 0.55 ± 0.02 e | 0.78 ± 0.03 d |
Strawberry | 0.19 ± 0.01 g | 0.01 ± 0.00 f | 0.20 ± 0.02 d | 0.58 ± 0.03 e | 0.78 ± 0.03 d |
Cherry | 0.16 ± 0.01 g | 0.01 ± 0.00 f | 0.21 ± 0.05 d | 0.58 ± 0.08 e | 0.79 ± 0.02 d |
Grapefruit | 0.22 ± 0.01 h | 0.01 ± 0.00 f | 0.16 ± 0.03 e | 0.57 ± 0.02 e | 0.73 ± 0.03 d |
Vanilla | 0.02 ± 0.00 f | 0.01 ± 0.00 f | 0.21 ± 0.02 d | 0.59 ± 0.0 1 e | 0.80 ± 0.03 e |
IC50 (mg/mL) * | |||||||
---|---|---|---|---|---|---|---|
Control | Maceration | ||||||
Melon | Strawberry | Apples | Quince | Raspberry | Cherry | Grapefruit | |
4.47 ± 0.05 a | 3.80 ± 0.15 b | 4.79 ± 0.09 a | 4.14 ± 0.03 a | 4.36 ± 0.29 a | 5.73 ± 0.15 c | 4.37 ± 0.18 a | 4.40 ± 0.07 a |
Food flavors | Maceration | ||||||
Mango | Raspberry | Strawberry | Cherry | Grapefruit | Vanilla | Red wine | |
6.72 ± 0.34 d | 6.50 ± 0.09 d | 6.56 ± 0.02 d | 6.46 ± 0.10 d | 5.62 ± 0.13 c | 5.47 ± 0.05 c | 3.96 ± 0.35 b |
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Grzelczyk, J.; Budryn, G.; Kołodziejczyk, K.; Ziętala, J. The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee. Nutrients 2024, 16, 2823. https://doi.org/10.3390/nu16172823
Grzelczyk J, Budryn G, Kołodziejczyk K, Ziętala J. The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee. Nutrients. 2024; 16(17):2823. https://doi.org/10.3390/nu16172823
Chicago/Turabian StyleGrzelczyk, Joanna, Grażyna Budryn, Krzysztof Kołodziejczyk, and Joanna Ziętala. 2024. "The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee" Nutrients 16, no. 17: 2823. https://doi.org/10.3390/nu16172823