title: Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning.
abstract: Fifty-eight samples of commercial Colombian coffee with different characteristics (soluble, ground, decaffeinated, etc) were evaluated for antioxidant capacity (AC) (ABTS and FRAP), total soluble phenolics (TP), browning index (BI), color parameters (L(∗), a(∗), b(∗), c(∗) and h(∗)), HMF and furfural. The AC in Colombian coffees was very varied (164-1000, 100.8-885.9μmol of Trolox equiv/g and 12.5-127mg gallic acid equiv/g, respectively for ABTS, FRAP and TP). AC, TP, BI, color, HMF and furfural values were higher (p<0.05) in soluble coffees than in ground ones, showing the lyophilized samples which showed the highest average values. Significant lineal correlations (p<0.05) were found between AC and color parameters, BI, HMF. No significant (p<0.05) differences in the AC between the different types of coffee were found. This work confirms the direct relationship between the rate of non-enzymatic browning and antioxidant capacity.
authors.affiliation: Departamento de Alimentos, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, Ciudadela Universitaria, Medellín, Colombia. Electronic address: jose.contrerasc@udea.edu.co.
authors.forename: José
authors.initials: J
authors.lastname: Contreras-Calderón
authors.affiliation: Departamento de Alimentos, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, Ciudadela Universitaria, Medellín, Colombia.
authors.forename: Diana
authors.initials: D
authors.lastname: Mejía-Díaz
authors.affiliation: Departamento de Alimentos, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, Ciudadela Universitaria, Medellín, Colombia.
authors.forename: Marcela
authors.initials: M
authors.lastname: Martínez-Castaño
authors.affiliation: Departamento de Alimentos, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, Ciudadela Universitaria, Medellín, Colombia.
authors.forename: Daniel
authors.initials: D
authors.lastname: Bedoya-Ramírez
authors.affiliation: Departamento de Alimentos, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, Ciudadela Universitaria, Medellín, Colombia.
authors.forename: Natalia
authors.initials: N
authors.lastname: López-Rojas
authors.affiliation: Departamento de Alimentos, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, Ciudadela Universitaria, Medellín, Colombia.
authors.forename: Faver
authors.initials: F
authors.lastname: Gómez-Narváez
authors.affiliation: Departamento de Alimentos, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, Ciudadela Universitaria, Medellín, Colombia.
authors.forename: Yaqueline
authors.initials: Y
authors.lastname: Medina-Pineda
authors.affiliation: Departamento de Alimentos, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, Ciudadela Universitaria, Medellín, Colombia.
authors.forename: Oscar
authors.initials: O
authors.lastname: Vega-Castro
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D040503:Coffea / Q000737:chemistry*; D003069:Coffee / Q000737:chemistry; D003105:Colombia; D003116:Color; D005511:Food Handling / Q000379:methods*; D005662:Furaldehyde / Q000737:chemistry; D010636:Phenols / Q000737:chemistry; D028321:Plant Preparations / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry
chemical_list: D000975:Antioxidants; D003069:Coffee; D010636:Phenols; D028321:Plant Preparations; D005662:Furaldehyde
keywords: Antioxidant; Browning index; Coffee; Color; Furfural; HMF; Non-enzymatic browning; Total phenolics