Contenido en metilxantinas y estabilidad oxidativa de diferentes muestras comerciales de bebida de café

  1. Cristina Veracruz-Dólera 1
  2. Pedro Andreo-Martínez 2
  3. Nuria García-Martínez 2
  4. Luis Almela 1
  5. Martínez López, Salvadora
  1. 1 Departamento de Química Agrícola, Geología y Edafología, Universidad de Murcia, Campus de Espinardo, Murcia 30100 España
  2. 2 Departamento de Química Agrícola, Geología y Edafología, Universidad de Murcia, Campus de Espinardo, Murcia 30100 España. bDepartamento de Ingeniería Química, Universidad de Murcia
Revista:
Afinidad: Revista de química teórica y aplicada

ISSN: 0001-9704

Año de publicación: 2022

Volumen: 79

Número: 595

Páginas: 265-272

Tipo: Artículo

DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Afinidad: Revista de química teórica y aplicada

Resumen

The present work studies the caffeine, theophylline and theobromine content, and the antioxidant capacity of 7 samples of commercial coffee drinks and their decaffeinated analogues prepared in an espresso machine. Methylxanthines were determined by high performance liquid chromatography and oxidative stability was analyzed using the 2,2-diphenyl-1-picrylhydracil free radical method. The mean value of caffeine in decaffeinated coffee was 2.94 ± 0.40 mg/40 mL and 95.19 ± 0.40 mg/40 mL in non-decaffeinated coffee, showing a mean decaffeination yield of 96.99%. The mean value of theophylline in decaffeinated and caffeinated coffee was 1.31 ± 0.06 mg/40 mL and 1.40 ± 0.06 mg/40 mL, respectively, while the mean value of theobromine in decaffeinated coffee was 1.02 ± 0.07 mg/40 mL and 1.25 ± 0.07 mg/40 mL for non-decaffeinated coffee. The mean value of the oxidative stability index in decaffeinated coffee was 41.77 ± 0.05 mg-1 and 36.90 ± 0.05 mg-1 for non-decaffeinated coffee. Although the decaffeination process can remove compounds with antioxidant capacity, caffeinated coffees showed lower antioxidant activity than decaffeinated coffees. Therefore, future studies should continue to study the antioxidant capacity of the coffee drink.

Referencias bibliográficas

  • Parras, P.; Martínez-Tomé, M.; Jiménez, A. M.; Murcia, M. A. Antioxidant capacity of coffees of several origins brewed following three different procedures Food Chem. 2007, 102, 582-592.
  • Spence, C.; Carvalho, F. M. The coffee drinking experience: Product extrinsic (atmospheric) influences on taste and choice Food Qual. Prefer. 2020, 80, 103802.
  • Jeszka-Skowron, M.; Frankowski, R.; Zgoła-Grześkowiak, A. Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans – Influence of steaming, decaffeination and roasting processes on coffee beans LWT. 2020, 125, 109344.
  • Esposito, F.; Fasano, E.; De Vivo, A.; Velotto, S.; Sarghini, F.; Cirillo, T. Processing effects on acrylamide content in roasted coffee production Food Chem. 2020, 319, 126550.
  • Jeszka-Skowron, M.; Sentkowska, A.; Pyrzyńska, K.; De Peña, M. P. Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation Eur. Food Res. Technol. 2016, 242, 1403-1409.
  • Castaldo, L.; Narváez, A.; Izzo, L.; Graziani, G.; Ritieni, A. In Vitro Bioaccessibility and Antioxidant Activity of Coffee Silverskin Polyphenolic Extract and Characterization of Bioactive Compounds Using UHPLC-Q-Orbitrap HRMS Molecules. 2020, 25, 2132.
  • Khamitova, G.; Angeloni, S.; Fioretti, L.; Ricciutelli, M.; Sagratini, G.; Torregiani, E.; Vittori, S.; Caprioli, G. The impact of different filter baskets, heights of perforated disc and amount of ground coffee on the extraction of organics acids and the main bioactive compounds in espresso coffee Food Res. Int. 2020, 133, 109220.
  • Almela, L.; Sánchez-Muñoz, B.; Fernández-López, J. A.; Roca, M. J.; Rabe, V. Liquid chromatograpic-mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material J. Chromatogr. A. 2006, 1120, 221-229.
  • Martínez-Tomé, M.; Jiménez-Monreal, A.; García-Jiménez, L.; Almela, L.; Garcia-Diz, L.; Mariscal-Arcas, M.; Murcia, M. Assessment of antimicrobial activity of coffee brewed in three different ways from different origins Eur. Food Res. Technol. 2011, 233, 497-505.
  • Echavarría Vélez, A. P.; Pagán, J.; Ibarz, A. Optimization of Maillard reaction products isolated from sugar-amino acid model system and their antioxidant activity Afinidad. 2013, 70, 562.
  • Ludwig, I. A.; Sanchez, L.; Caemmerer, B.; Kroh, L. W.; De Peña, M. P.; Cid, C. Extraction of coffee antioxidants: Impact of brewing time and method Food Res. Int. 2012, 48, 57-64.
  • Santini, A.; Ferracane, R.; Mikušová, P.; Eged, Š.; Šrobárová, A.; Meca, G.; Mañes, J.; Ritieni, A. Influence of different coffee drink preparations on ochratoxin A content and evaluation of the antioxidant activity and caffeine variations Food Control. 2011, 22, 1240-1245.
  • Gonzalez de Mejia, E.; Ramirez-Mares, M. V. Impact of caffeine and coffee on our health Trends Endocrinol. Metab. 2014, 25, 489-492.
  • Alonso-Salces, R. M.; Serra, F.; Reniero, F.; HÉberger, K. Botanical and Geographical Characterization of Green Coffee (Coffea arabica and Coffea canephora): Chemometric Evaluation of Phenolic and Methylxanthine Contents J. Agric. Food. Chem. 2009, 57, 4224-4235.
  • Rodrigues, N. P.; Bragagnolo, N. Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn J. Food Compos. Anal. 2013, 32, 105-115.
  • López-Martínez, L.; López-de-Alba, P. L.; García-Campos, R.; De León-Rodríguez, L. M. Simultaneous determination of methylxanthines in coffees and teas by UV-Vis spectrophotometry and partial least squares Anal. Chim. Acta. 2003, 493, 83-94.
  • Vicente, S. J. V.; Queiroz, Y. S.; Gotlieb, S. L. D.; Torres, E. A. F. d. S. Stability of phenolic compounds and antioxidant capacity of regular anddecaffeinated coffees Braz. Arch. Biol. Technol.2014, 57, 110-118.
  • Buscemi, S.; Batsis, J. A.; Arcoleo, G.; Verga, S. Coffee and endothelial function: a battle between caffeine and antioxidants? Eur. J. Clin. Nutr. 2010, 64, 1242-1243.
  • Jiménez Monreal, A. M.; Sánchez Manzanera, M.; Martínez Tomé, M. M. Optimización del método captación del radical 2, 2-difenil-1-picrilhidrazilo (DPPH) para evaluar actividad antioxidante en bebida de café Anal. vet. 2012, 28, 67-78.
  • Brezová, V.;Šlebodová, A.; Staško, A. Coffee as a source of antioxidants: An EPR study Food Chem. 2009, 114, 859-868.
  • Sánchez-González, I.; Jiménez-Escrig, A.; Saura-Calixto, F. In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter) Food Chem. 2005, 90, 133-139.
  • Komes, D.; Belščak-Cvitanović, A. Effects of Preparation Techniques on the Antioxidant Capacity of Coffee Brews. In Processing and Impact on Antioxidants in Beverages; Preedy, V., Ed.; Academic Press: San Diego, 2014; pp 87-97.
  • Vega, A.; De León, J. A.; Reyes, S. M.; Miranda, S. Y. Componentes Bioactivos de Diferentes Marcas de Café Comerciales de Panamá. Relación entre Ácidos Clorogénicos y Cafeína Inf. Tecnol. 2018, 29, 43-54.
  • Steinhart, H.; Luger, A.; Piost, J. In Antioxidative effect of coffee melanoidins, 19ème Colloque Scientifique International sur le Café, Trieste, Italy, 14-18 mai 2001; Association Scientifique Internationale du Café (ASIC), Ed.; Italy, 2001.
  • Lazcano-Sánchez, E.; Trejo-Márquez, M. A.; Vargas-Martínez, M. G.; Pascual-Bustamante, S. Contenido de fenoles, cafeína y capacidad antioxidante de granos de café verdes y tostados de diferentes estados de México Rev. Iber. Tecnología Postcosecha. 2015, 16, 293-298.
  • López-Galilea, I.; De Peña, M. P.; Cid, C. Correlation of Selected Constituents with the Total Antioxidant Capacity of Coffee Beverages: Influence of the Brewing Procedure J. Agric. Food. Chem. 2007, 55, 6110-6117.
Fuente de los datos: Dialnet