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Author
Klensporf-Pawlik Dorota (Poznań University of Economics and Business), Majcher Małgorzata (Poznań University of Life Sciences), Frąckowiak Katarzyna (Poznań University of Economics and Business)
Title
Evaluation of the Effect of Roasted Constituents on the Antioxidant Activity of Cereal Coffee
Ocena wpływu prażonych składników na aktywność przeciwutleniającą kawy zbożowej
Source
Towaroznawcze Problemy Jakości, 2017, nr 1, s. 128-135, rys., tab., bibliogr. 23 poz.
Polish Journal of Commodity Science
Keyword
Towaroznawstwo żywności, Badania towaroznawcze, Technologia produkcji żywności, Właściwości zdrowotne produktu, Aktywność przeciwutleniająca, Wyniki badań, Kawa
Food commodities, Commodity research, Food production technology, Health properties of the product, Antioxidant activity, Research results, Coffee
Note
summ., streszcz.
Abstract
Kawa zbożowa ze względu na swoje właściwości prozdrowotne polecana jest osobom na diecie odchudzającej, pacjentom z chorobami gastrycznymi, chorobami trzustki i wątroby, a także chorobami układu krążenia. W czasie produkcji kawy zbożowej kluczowym procesem technologicznym jest prażenie. W czasie obróbki termicznej zachodzi reakcja Maillarda, której efektem jest powstawanie barwy brązowej i charakterystycznego, przyjemnego aromatu, a jednocześnie rozpad związków bioaktywnych obecnych w surowcu. Celem badań była charakterystyka prażonych surowców wykorzystywanych do produkcji kawy zbożowej, takich jak jęczmień, żyto, cykoria oraz burak cukrowy pod względem zawartości związków polifenolowych jak i aktywności przeciwutleniającej. Najwyższą całkowitą zawartością związków fenolowych charakteryzowało się żyto, a najniższą burak cukrowy. Wszystkie analizowane ekstrakty wykazywały wysoką aktywność przeciwutleniającą, jednakże wartości te dla poszczególnych próbek odzwierciedlających składniki kawy zbożowej znacznie różniły się. (abstrakt oryginalny)

Chicory coffee is recommendable due to its health promoting properties for individuals on slimming diets and patients suffering from gastrointestinal diseases, diseases of the pancreas and liver, as well as cardiovascular diseases. Roasting is the most important technological step in cereal coffee preparation. During heat treatment, Maillard reaction takes place and characteristic brown color and pleasant aroma is developed together with the degradation of bioactive compounds present in the raw materials. The aim of the study was to characterize the antioxidant activity of cereal coffee and all traditional roasted ingredients used for its preparation, such as barley, rye, chicory and sugar beets. The highest amount of phenolics was found in roasted rye sample, whereas roasted beet root samples had the lowest amount. Total phenolic content in barley was three times higher than in chicory and almost five times higher than in beet root. All analyzed samples showed high antioxidant activity, however, it varied greatly among roasted samples. (original abstract)
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Bibliography
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ISSN
1733-747X
Language
eng
URI / DOI
http://dx.doi.org/10.19202/j.cs.2017.01.12
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