Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples

This work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee. The highest content of total phenolics was detected in roasted coffee at temperatures of 135 °C/20.20 min, 210 °C/9.02 min, 210 °C/11.01 min, and 220 °C/13.47 min for both species. Robu...

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Библиографические подробности

Главные авторы:	Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Gabriel Abranches Dias Castro, Marcelo Henrique dos Santos, Márcia Cristina Teixeira Ribeiro Vidigal, Sergio Antonio Fernandes, Paulo Cesar Stringheta
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Elsevier 2023-09-01
Серии:	Heliyon
Предметы:	Antioxidant activity Phenolics totals Coffee beans Roasting Food science
Online-ссылка:	http://www.sciencedirect.com/science/article/pii/S2405844023067889
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