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Vliv zpracování a různého stupně pražení kávy Arabica na barvu, obsah akrylamidu, kofeinu, kyseliny chlorogenové a polyfenolů

dc.contributor.authorCwiková, Olga
dc.contributor.authorKomprda, Tomáš
dc.contributor.authorŠottníková, Viera
dc.contributor.authorSvoboda, Zdeněk
dc.contributor.authorSimonová, Jana
dc.contributor.authorSlováček, Jan
dc.contributor.authorJůzl, Miroslav
dc.identifier.issn2304-8158 Sherpa/RoMEO, JCR
dc.description.abstractAn effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither processing nor roasting affected caffeine content (p > 0.05). The degree of roasting accounted for 46% and 72% of explained variability of the CQA content and AA content, respectively (p < 0.05). AA content was in the range from 250 (wet-processed, light-roasted samples) to 305 µg.kgMINUS SIGN 1 (wet-processed, dark-roasted coffees), but the dark roasting only tended (p > 0.05) to increase AA content. Wet-processed, dry-roasted coffee had higher (p < 0.05) TPP content (48.5 mg.gMINUS SIGN 1) than its dry-processed, dry-roasted counterpart (42.5 mg.gMINUS SIGN 1); the method of processing accounted for 70% of explained variability of TPP. Both the method of processing and the degree of roasting affected the L*, a*, and b* values (p < 0.01), but the lower values (p < 0.05) of these parameters in the dark-roasted samples were found only within the wet processing. A negative correlation between the AA content and lightness (L*) was established (r = MINUS SIGN 0.39, p < 0.05). It was concluded that from the consumers' viewpoint, the results of the present study indicate relatively small differences in quality parameters of coffee irrespective of the method of processing or degree of roasting.en
dc.publisherMDPI AG (Multidisciplinary Digital Publishing Institute-MDPI)
dc.rightsCC BY 4.0
dc.subjectcolour assessmenten
dc.subjectGC/MS chromatographyen
dc.subjectdegree of roastingen
dc.subjectMaillard reactionen
dc.titleEffects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Contenten
dc.titleVliv zpracování a různého stupně pražení kávy Arabica na barvu, obsah akrylamidu, kofeinu, kyseliny chlorogenové a polyfenolůcz
dc.identifier.orcidCwiková, Olga 0000-0003-0175-3402
dc.identifier.orcidKomprda, Tomáš 0000-0002-2547-2368
dc.identifier.orcidŠottníková, Viera 0000-0002-5963-7116
dc.identifier.orcidSimonová, Jana 0000-0003-1901-3496
dc.identifier.orcidSlováček, Jan 0000-0001-9101-6101
dc.identifier.orcidJůzl, Miroslav 0000-0001-7870-7282

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Except where otherwise noted, this item's license is described as CC BY 4.0