Abstract
Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in green and roasted beans, antioxidant activities, and formation of acrylamide during conventional and superheated steam roasting. Comparisons were made with positive (pretreated without selenium) and negative (untreated) controls. The acrylamide formation was significantly inhibited in Se-coffee (108.9–165.3 μg/kg) compared to the positive and negative controls by 73.9% and 52.8%, respectively. The reduction of acrylamide by superheated steam roasting only observed in the untreated coffee beans (negative control) by 32.4% parallel to the increase in its antioxidant activity. Selenium pretreatment significantly increased antioxidant activity of the roasted Se-coffee beans after roasting although soaking pretreatment significantly reduced antioxidant activity in the green beans. Acrylamide reduction in the roasted coffee beans strongly correlated with the change in antioxidant capacities after roasting (∆FRAP, 0.858; ∆DPPH, 0.836). The results indicate that the antioxidant properties of the organic selenium suppressed acrylamide formation during coffee roasting.
Highlights
Coffee is consumed widely around the world, mainly due to its refreshing and stimulating effects.Arabica (Coffea arabica) and Robusta (Coffea canephora) are two coffee species most widely cultivated with the former known for better organoleptic characteristics, while Robusta coffee possesses higher antioxidant activity but less favorable flavor
The present study aimed to investigate the effects of selenium pretreatment on the acrylamide formation in Arabica and Robusta coffee during roasting in relation to their antioxidant activities, comparing the conventional and superheated steam roasting
The selenium uptake by the crushed Arabica green beans after overnight soaking was at ~71% and 77% from the 200 and 400 μg/L selenium solutions, respectively
Summary
Coffee is consumed widely around the world, mainly due to its refreshing and stimulating effects. Studies using several model-systems simulating coffee showed that chlorogenic acid triggered the decomposition of sugars to form 3,4-dideoxyosone and 5-hydroxymethylfurfural (HMF), which able to react with asparagine via Maillard reaction and promote the formation of acrylamide [14,15,16]. Organic selenium, such as L(+)-selenomethionine, has a high melting properties above 250 ◦ C and remains stable at high temperatures [17]. The positive and negative controls were employed to evaluate the true effects of organic selenium on acrylamide formation in the coffee beans during roasting
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