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Food Chem

Title:		Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee
Author(s):		Wongsa P; Khampa N; Horadee S; Chaiwarith J; Rattanapanone N;
Address:		"Food Science and Technology Programme, School of Agro-Industry, Mae Fah Lung University, 333 Moo 1, Thasud, Muang, Chiang Rai 57100, Thailand. Electronic address: prinya@mfu.ac.th. Food Science and Technology Programme, School of Agro-Industry, Mae Fah Lung University, 333 Moo 1, Thasud, Muang, Chiang Rai 57100, Thailand. Scientific and Technological Instruments Centre, Mae Fah Lung University, 333 Moo 1, Thasud, Muang, Chiang Rai 57100, Thailand. Faculty of Agro-Industry and Postharvest Technology Research Centre, Chiang Mai University, Chiang Mai 50100, Thailand"
Journal Title:		Food Chem
Year:		2019
Volume:		20190119
Issue:
Page Number:		579 - 587
DOI:		10.1016/j.foodchem.2019.01.088
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The objective of this study was to develop both a possible process and a spray-dried coffee product with a balanced content of bioactive compounds. Spray-dried coffees were prepared by mixing different ratios of medium-roasted Coffea canephora (R) with green Coffea arabica (A) beans. Overall, quality characteristics of spray-dried coffees were not different. The dominant signals of 1D (1)H NMR were identified as trigonelline, caffeine and chlorogenic and organic acids. Principal component analysis explained 81.8% of the total variance. Roasted Robusta spray-dried coffee was clearly distinguished from blended coffees. Forty-two volatile compounds were identified. An increase in green Arabica mixed with roasted Robusta in the blends resulted in an increase in 5-caffeoylquinic acid but a decrease in caffeine contents. Spray-dried coffee prepared from a A35:R65 showed greater total phenolic content and antioxidant activity due to a balance in bioactive compounds. In addition, its coffee brew obtained the highest overall liking score"
Keywords:		Alkaloids/chemistry Caffeine/analysis/chemistry Coffea/*chemistry/metabolism Coffee/*chemistry Desiccation *Gas Chromatography-Mass Spectrometry Magnetic Resonance Spectroscopy Phytochemicals/*analysis Quinic Acid/analogs & derivatives/analysis/chemistry;
Notes:		"MedlineWongsa, Prinya Khampa, Nuttida Horadee, Sineenat Chaiwarith, Jeeranun Rattanapanone, Nithiya eng England 2019/02/07 Food Chem. 2019 Jun 15; 283:579-587. doi: 10.1016/j.foodchem.2019.01.088. Epub 2019 Jan 19"