Antioxidant activity evaluation and the physico-chemical composition of some Algerian commercial coffees (threatened environment)

M. Djeziri, O. Belfadel, L. Boudriche

Abstract


The use of different mixtures of products and the addition of cheap raw materials such as chicory, corn and soy alter the sensory and functional characteristics of the beverage based on roasted and ground coffee beans, defects that call into question the quality of the beans imported by the producing countries in Algeria and threaten the environment through the quantities of coffee grounds produced. The objective of our study is the detection of fraud on coffee beans, the differentiation between pure coffee and coffee with sugars, the determination of the antioxidant power of some coffee powders selected in the Algerian trade, and finally to select the best consumable coffee. The physico-chemical analysis of the coffee extracts, gave an acid pH, which varies between 5.71 and 6.19, a moisture content not exceeding 5%, an ash content varying between 4.38 and 5.52%, polyphenols between 11.54 and 34.32 (mg GAE/g MS), an antiradical activity between 26.33 and 81.77% and total sugars varying between 1.156 and 4.38%. At the end of this study, the choice of consumption was made for a type of coffee with superior physico-chemical characteristics and the use of sugar content for their formula below the permitted limit, which results in a low level of regenerated acrylamide with an unpolluted environment.

Full Text:

PDF

References


Suha, M. Spiceantioxidants isolation and their antiradical activity :a review. J. Food Compos. And Analys.19(2006) 531–537.

Tadhani, M B. ; Patel, V H ; et Subhash R. In vitro antioxidant activities of Steviare baudiana leaves and callus. J. Food Compos. And Analys. 20(2007) 323-329.

Koechlin-Ramonatxo, C. Oxygen, oxidative stress and antioxidant supplementation, or another way of nutrition in respiratorydiseases. Nutr. Clin. Et Métab. 20(2006) 165-177.

Vârban, D I. ; Duda, M. ; Vârban R. et Muntean S. Research Concerning the OrganicTechnology for Satureja Hortensis L. Culture.Bulletin UASVM Agriculture. 66(2)(2009) 225- 229.

Huang, D. ; Ou, B. ; Prior, R L. The chemistry behind antioxidant capacity assays. J. Agric. and Food Chemist. 53(2005)1841-1856.

Sanchez, M, C. Methods used to evaluate the free scavenging activity in foods and biological systems, Food Sci. andTechnol. Inter. 8(3) (2002): 121-137.

Buratti, S. ;Sinelli, N. ; Bertone, E. ;Venturello, A. ;Casiraghia, E. ;Geobaldo, F. Discrimination betweenwashed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronicnose and electronictongue analysis. J Sci Food Agric 95(11)(2015)2192– 2200.

Martini, D. ; Del Bo, C. ;Tassotti, M. ;Riso, P. ; Del Rio, D. ;Brigenthi, F. ;Porrini, M. Coffee consumption and oxidative stress: a review of human intervention studies. Molecules21(8- 979)(2016)1–20. https:// doi.org/10.3390/molecules 21080979.

Esquivel, P. ; Jiménez, V M. Functional properties of coffee and coffee by-products. Food Res Int 46(2016)488–495.https://doi.org/10.1016/ j.food res.2011.05.028.

Bressanello, D. ; Liberto, E. ; Cordero, C. ; Rubiolo, P. ; Pellegrino, G. ; Ruosi, M R. ; Bicchi C. Coffee aroma:chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup. Food Chem 214(2017)218–226.

Illy, A. ; Viani, R. Eds. The plant. In Espresso Coffee: the Chemistry of Quality; Academic Press: London. (1995) 9-38.

Clifford, M N. Chlorogenicacids. In Coffee Volume 1:Chemistry; Clarke, R. J., Macrae, R., Eds.; Elsevier Applied Science: London.(1985) 153-202.

Packert, A. PhD Thesis. University of Hamburg, Germany. (1993).

Friedman, M. Food browning and itsprevention: an overview. J. Agric. Food Chem., 44(1996) 631-653.

Nune, M F. ;Coimbra, M A. ; Chemicalcharacterization of the high molecular weight materia lextracted with hot water from green and roasted Arabica coffee. J. Agric. Food Chem., 49(2001) 1773-1782.

Kourta, D. Café non conforme à la réglementation : Quatre producteurs poursuivis en justice, El Watan. 21 Novembre 2018 À 11 H 45 MIN.(2018).

Décret exécutif n° 17-99 du 29 Joumada El Oula 1438 correspondant au 26 février 2017 fixant les caractéristiques du café ainsi que les conditions et les modalités de sa mise à la consommation.

Ramalakshmi, K. ; Prabhakhakara, G. ; Nagalakshmi, S. ; & Raghavan, B. Physicochemical characteristics of decaffeinated coffee beans obtained using water and ethylacetate. J. Food Sci. Technol.37(2000) 282–285.

ISO 6673 :2003. 2013. Green coffee - determination of loss in mass at 105 degrees C-ICS:67.140.20.Availableat: http://www.iso.org/iso/catalogue_detail.htm?csnumber=38375 Accessed on October 24, 2020.

[AOAC] Assn. of Official Analytical Chemists. Coffee and tea. In: Official methods of analysis. 17th ed. Gaithersburg , Md. : AOAC.(2000).

Teixeira, O R. ;Passos, F R. ; and Mendes, F Q. “Physico-chemical and microscopic quality of 14 trade mark roasted and ground cofee,” Cofee Science, vol. 11, no. 3(2016)396–403.

Somporn, C. ; Kamtuo, A. ; Theerakulpisut, P. ; et Siriamornpun, S. Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor). International Journal of Food Science and Technology. (2011)1-8.

Vernon, L. ; Singleton, Orthofer, R. ; Rosa, M. ; Lamuela, R. Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin Ciocalteu Reagent. Methods in enzymology. 299(1999) 152 - 178.

Vignoli, J A. ;Bassoli, D G. ; Benassi, M T. Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and rawmaterial. Food Chemistry. 124(2011) 863–868.

Upadhyay, R. ; Ramalakshmi, K. ; Jagan, Mohan Rao L. Microwave-assisted extraction of chlorogenic acids from green coffee beans. Food Chemistry. 130(2012). 184 188.

Madhava, M. ; Sulochanamma, G. ; Sampathu, R. ; t Srinivas P. Studies on extraction and antioxidant potential of green coffee. Food Chemistry. 107(2008). 377 - 384.

Chow, P S. ; Landhaisser, S M. A method for routine measurements of total sugar and starch content in woody plant tissue Tree Physiology. Heron Perblishing- victoria, Canada.24(2004). 1129-1136.

Dubois, M. ; Gilles, K. ; Hamilton, J.K. ;Robers, PA. et Smith, F. Colorometric method for determination of sugars and related substances. Anal chem.28(1956) 350-356.

Boulal, A. ; Benbrahim, Z. ; Benali, B. ; et Ladjel, S. Etude comparative de rendement de la production d’éthanol de deux variétés de dattes communes de faible valeur commerciale (Tinaceur et Aghmow) de sud- ouest de l’Algérie. Revue des Energies Renouvelables. 16 (3) (2013) 539-550.

Mazzafera, P. Chemical composition of defective coffee beans. Food Chemistry 64(1999) 547-554.

Clarke, R J. Water and mineral contents. In R.J. Clarke and R. Macrae (Eds.), Coffee Vol. 1:Chemistry (pp. 42–82), London: Elsevier Applied Science.(1985).

Ramalakshmi, K. ;Kubra, I R. ; & Rao, L.J M. Physicochemical Characteristics of Green Coffee: Comparison of Graded and Defective. Journal of food science, Vol. 72, Nr. 5(2007).

Kouadio, I A. ; Koffi, L B. ;Nemlin, J .G et al. « Effect of Robusta (Coffea canephora P.) coffee cherries quantity put out for sundrying on contamination by fungi and Ochratoxin A (OTA) under tropical humid zone (Côte d‘Ivoire) ». Food and Chemical Toxicology. Vol. 50, n°6(2012) 1969 1979.

Panusa,A. ; Zuorro,R. ; Lavecchia, G. ; Marrosu, R. ; Petrucci. Recovery of natural antioxidants from spent coffee grounds J. Agric. Food Chem., 61 (2013)4162-4168, 10.1021/jf4005719.

Mussatto, S.I. ; Machado, E. M. S. ; Martins, S. & Teixeira, J.A. Production, composition, and application of coffee and its industrial residues. Food and Bioprocess Technology, 4(5)(2011) 661-672. http:// dx.doi.org/10.1007/s11947-011-0565-z.

Boudjouref, M. Etude de l’activité antioxydant et antimicrobienne d’extraits d’Artemisia campestris, mémoire Magister, Faculté des Sciences de la Nature et de la Vie, Département deBiochimie, université de Sétif, Algérie.(2011).

Chairgulprasert, V., Kongsuwankeeree, K. Preliminary Phytochemical Screening and Antioxidant Activity of Robusta Coffee Blossom. Thammasat International Journal of Science and Technology Vol.22, No.1(2017).

Janda, K., Jakubczyk, K. ; Baranowska, I. ; Patrycja Kapczuk. ; Kochman, J. ; Rębacz, E., and Gutowska, I. Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method. Foods, 9(2020). 121 ;doi :10.3390/foods9020121.

Djemaoun, N. Contrôle de la qualité physico-chimique et analyse sensorielle d’un mélange de café (Robusta et Arabica), mémoire de master en nutrition et alimentation Université de Tlemcen. (2017).

Nemlin, J.; Irie, Z.; Ban-Koffi1, L.; Koffi, N.; Legnate, Y. ; Yoro, G. ; N’gbome, A. ;Amani, G. Caractéristiques physico-chimiques et organoleptiques du café robusta (coffeacanephoral.) en fonction des terroirs et des techniques culturales en côte d’ivoire. Agronomie Africaine 21 (2) (2009) 185 – 195.

Tahakasem, W. ; Atta, E. Biochemical and molecularcharacterization on 11cultivars of Coffea arabica L. Journal of Medicinal Plants Studies 3(5)(2015) 86-91.


Refbacks

  • There are currently no refbacks.