Abstract
The present study aimed to evaluate the effect of coffee adulteration on antioxidant activity in vitro. Coffee beverages were adulterated with different concentrations of coffee hulls, coffee straw, and corn (0%, 10%, 20%, 30%, 40%, 50%, and 100%) and tested separately. Each coffee beverage was prepared according to the same methods in all of the treatments. Phenolic compound, caffeine, trigonelline, and chlorogenic acid levels were determined in the beverages. Antioxidant activity in vitro was evaluated using the DPPH radical scavenging activity, reducing power, iron chelating activity, and lipoperoxidation inhibition methods. Phenolic compound, caffeine, and chlorogenic acid levels of the samples decreased with increasing adulterant concentration. Adding adulterant reduced the antioxidant capacity tested using all of the methods. The results show that adding coffee hulls, coffee straw, and corn affect the antioxidant capacity of the coffee beverages, reducing protection against oxidative stress.
Highlights
Ground coffee is quite vulnerable to tampering since it has physical characteristics that are reproduced by roasting and grinding various materials
Bioactive compound levels of the coffee beverages were affected by adding coffee hulls, coffee straw, and corn
Chlorogenic acid and its isomers are the main components of the phenolic fraction in raw coffee beans [3,18] and 5-caffeoylquinic acid (5-CQA) is the most abundant [19]
Summary
Ground coffee is quite vulnerable to tampering since it has physical characteristics that are reproduced by roasting and grinding various materials. In Brazil, largest producer and second largest consumer, the most common adulterants used in roasted and ground coffee comprise residues from processing dried fruit, coffee itself, corn, and many others. Corn is considered the most widely used adulterant due to its significantly lower cost compared to coffee. Coffee processing byproducts such as hulls and straw are often used in adulteration due to the high volume produced and because they are very similar to roasted and ground coffee. The fruit are preliminarily washed, separated by different maturation stages, and dried. These cleaning and dehulling procedures generate similar proportions of coffee and solid residues
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