收获后加工对咖啡 (Coffea arabica L.) 的功能性质的影响
Michał Halagarda1, Paweł Obrok1
1Department of Food Product Quality, Krakow University of Economics, Ul. Sienkiewicza 5, 30-033 Krakow, Poland.
Molecules (Basel, Switzerland)
|November 14, 2023
概括
咖啡加工方法显著影响咖啡因水平,天然和无氧处理方法保留了最多的咖啡因. 加工并没有显著改变阿拉伯咖啡的抗氧化活性或总含量.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 咖啡是全球流行的饮料,因其感官品质和精神活性作用而受到赞赏,主要是由于咖啡因.
- 除了咖啡因,咖啡豆还含有抗氧化剂,将咖啡归类为功能性饮料.
- 收获后加工对咖啡的最终化学成分和质量产生重大影响.
研究的目的:
- 为了研究四种不同的收获后处理方法 (天然,完全洗,洗延长发酵,无氧) 如何影响阿拉比卡咖啡的抗氧化和精神活性特性.
- 评估这些加工方法对关键质量参数的影响,包括咖啡因含量,总含量 (TPC),DPPH激素清除活性,pH值,可定位酸度和水含量.
主要方法:
- 阿拉比卡咖啡豆经历了四种不同的收获后处理:天然,完全洗,洗延长发酵和厌氧.
- 分析包括定量咖啡因含量,总含量 (TPC) 和DPPH测定抗氧化能力.
- 还确定了物理化学参数,如pH值,可定位酸度和含水量.
主要成果:
- 自然和无氧加工方法导致咖啡因度保持最高.
- 处理方法的选择没有显著影响总含量 (TPC) 或DPPH抗基活性.
- 在不同处理方法中观察到水含量和pH值的变化,而可定位的酸度在很大程度上保持一致.
结论:
- 收获后的加工对阿拉伯咖啡的咖啡因含量产生了重大影响,天然和无氧方法对咖啡因保留更优越.
- 通过TPC和DPPH测定测量的抗氧化特性是稳固的,并且没有被研究的加工技术显著改变.
- 观察到的含水量和pH值的差异,以及稳定的可定位酸度,表明可能对咖啡的最终感觉特征产生影响,因此需要进一步的感觉评估.
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