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烤水平和造周期对消耗咖啡粉中的生物活性化合物的影响

Nur Maiyah¹, Soraya Kerdpiboon¹, William L Kerr²

¹School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.

Food chemistry: X

|February 27, 2026

概括

消耗的咖啡 (SCG) 是生物活性化合物的宝贵来源. 造周期显著影响复合物回收,Robusta SCGs显示出可持续食品应用的更高潜力.

科学领域:

食品科学食品科学食品科学
可持续化学可持续化学
生物技术是生物技术.

背景情况:

消耗的咖啡 (SCG) 是咖啡造的副产品.
SCGs含有有价值的生物活性化合物,如,黄,咖啡因和酸.
可持续利用SCG对于减少废物和资源回收至关重要.

研究的目的:

调查烤水平和连续造周期对从阿拉比卡和罗布斯塔SCG中恢复生物活性化合物的影响.
确定造历史对SCG化学特征的影响.
评估SCG在可持续功能性食品应用中的潜力.

主要方法:

咖啡豆 (阿拉伯咖啡和罗布斯塔咖啡) 在不同水平 (轻,中,深) 烤.
SCG 经历了三次连续的水热造周期.
使用70%的乙醇提取总含量 (TPC),总黄含量 (TFC),咖啡因和酸 (CGA).
主要成分分析 (PCA) 用于分析化学配置文件.

主要成果:

第一个造周期从SCG中去除了大部分水溶性生物活性化合物.
随后的造周期导致较小的组成变化,表明化合物持久性.
与阿拉比卡相比,罗布斯塔SCG表现出更高的TPC和抗氧化活性.
咖啡因含量随造周期而减少,而酸 (CGA) 则对热量敏感.
造影响了最初的生物活性特征,但造后的影响减少了.

结论:

造历史是影响SCG化学成分的主要因素.
即使经过多个造周期,SCG也保留了重要的生物活性化合物.
这些发现支持将SCG用于功能性食品应用的价值化,考虑到造参数.
通过明智的处理策略,可以实现SCG的可持续再利用.

关键词:

抗氧化剂是一种抗氧化剂.生物活性化合物生物活性化合物造周期的造周期烤度是指烤的程度.消耗的咖啡粉已经用完了.

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