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THE EFFECT OF TEMPERATURE AND ROASTING DEGREE ON THE TOTAL PHENOLIC CONTENT OF COFFEE BREWS


BITA MIHAELA GABRIELA*, PREDA MIRCEA
UNIVERSITY OF CRAIOVA, FACULTY OF CHEMISTRY, 165 CALEA BUCURESTI, CRAIOVA, ROMANIA *CORRESPONDING AUTHOR: E-MAIL: BITAMGS@YAHOO.COM

Issue:

SCSCC6, Volume VI, No. 2

Section:

Volume VI - No. 2 (2005)

Abstract:

Coffee has been consumed throughout the world because of its aroma, taste and physiological effects. The aim of this study was to determine changes in total phenolic content of coffee brews prepared from coffee roasted at temperatures of 200°C, 220°C and 240°C. At roasting temperature of 220°C coffee is roasted to give light, medium and dark coffee samples. The total phenolic content of coffee brews was determined by the Folin-Ciocùlteu method. The total phenolic content is depending on temperature and roasting degree. Our results suggest that light and medium roasted coffee might protect cells from damages.

Keywords:

coffee, roasting temperature, degree of roasting, total phenolic, antioxidant activity.

Code [ID]:

CSCC6200506V02S01A0014 [0001058]

Full paper:

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