DETERMINATION OF THE ANTIOXIDANT ACTIVITY OF DIFFERENT TYPES OF COFFEE BY MEANS OF BRIGGS-RAUSCHER ANALYTICAL METHOD

Gabriella SZABÓ; Emese CSIKI; Árpád Ferenc SZŐKE; Norbert MUNTEAN

doi:10.24193/subbchem.2022.3.01

DETERMINATION OF THE ANTIOXIDANT ACTIVITY OF DIFFERENT TYPES OF COFFEE BY MEANS OF BRIGGS-RAUSCHER ANALYTICAL METHOD

Authors

Gabriella SZABÓ Babeş-Bolyai University, Faculty of Chemistry and Chemical Engineering, Department of Chemistry and Chemical Engineering, Hungarian Line of Study, 11 Arany Janos str., RO-400028, Cluj-Napoca, Romania. https://orcid.org/0000-0002-7083-9106
Emese CSIKI Babeş-Bolyai University, Faculty of Chemistry and Chemical Engineering, Department of Chemistry and Chemical Engineering, Hungarian Line of Study, 11 Arany Janos str., RO-400028, Cluj-Napoca, Romania.
Árpád Ferenc SZŐKE Babeş-Bolyai University, Faculty of Chemistry and Chemical Engineering, Department of Chemistry and Chemical Engineering, Hungarian Line of Study, 11 Arany Janos str., RO-400028, Cluj-Napoca, Romania. https://orcid.org/0000-0001-6807-5568
Norbert MUNTEAN Babeş-Bolyai University, Faculty of Chemistry and Chemical Engineering, Department of Chemistry and Chemical Engineering, Hungarian Line of Study, 11 Arany Janos str., RO-400028, Cluj-Napoca, Romania; Babeş-Bolyai University, Research Center for Advanced Analysis, Instrumentation and Chemometrics, ANALYTICA, 11 Arany Janos str., RO-400028, Cluj-Napoca, Romania. *Corresponding author: norbert.muntean@ubbcluj.ro https://orcid.org/0000-0003-0172-0715

DOI:

https://doi.org/10.24193/subbchem.2022.3.01

Keywords:

Briggs-Rauscher oscillating reaction, inhibitory effect, analytical method, coffee extract, antioxidant activity.

Abstract

The antioxidant activity of coffee brews was determined in batch conditions by means of a Briggs-Rauscher oscillating system. This method consists of the measurement of the inhibition time caused by the addition of a diluted coffee sample to the oscillating system. The inhibition time vs. the relative concentration of the diluted coffee sample shows linear dependence. The slope of these lines was used to calculate a relative antioxidant activity for each sample. It was concluded that the method of preparation greatly influenced the resulting coffee brew, with the filtering method showing the best results with up to 50% higher antioxidant activity. As such, it was chosen as a standard to compare activity values. It can also be noted that decaffeinated coffee samples show significantly lower activity than caffeine-containing ones.

References

International Coffee Organization, www.ico.org (accessed 04.05.2022)

R. Briandet; E.K. Kemsley; R.H. Wilson; J. Agric. Food Chem., 1996, 44(1), 170–174

A. Yashin; Y. Yashin; J.Y. Wang; B. Nemzer; Antioxidants, 2013, 2(4), 230-245

A. Farah; M. Monteiro; V. Calado; L.C. Trugo; Food Chem., 2006, 98, 373–380

Y.-F. Chu; Coffee: Emerging Health Effects and Disease Prevention, John Wiley & Sons, Inc., 2012, pp.21-50

D.P. Moreira; M.C. Monteiro; M. Ribeiro-Alves, C.M. Donangelo, I.C. Trugo; J. Agric. Food Chem., 2005, 55(15), 6110-6117

F. Natella; M. Nardini; I. Giannetti; C. Dattilo; C. Scaccini; J. Agric. Food Chem., 2002, 50(21), 6211-6216

D. Perrone, R. Donangelo, C.M. Donangelo, A. Farah; J. Agric. Food Chem., 2010, 58, 12238-12243

C. Delgado-Andrade, F.J. Morales; J. Agric. Food Chem., 2002, 50(13), 3698-3703

C. Lee; Clin. Chim. Acta, 2000, 295, 141-154

D. Komes; A. Belščak-Cvitanović, Effects of Preparation Techniques on the Antioxidant Capacity of Coffee Brews, in Processing and Impact on Antioxidants in Beverages, V. Preedy Eds.; Academic Press, 2014, pp. 87-97

I. Baldim; C.R.F. Souza; A. Durazzo; M. Lucarini; A. Santini; E.B. Souto; W.P. Oliveira; Foods, 2020, 9(8),1110

D. Huang; B. Ou; R.L. Prior; J. Agric. Food Chem., 2005, 53(6), 1841–1856

K. Höner; R. Cervelatti; Eur. Food Res. Technol., 2002, 215, 437-442

R. Cervellati; N. Crespi-Perellino; S. Furrow; A. Minghetti; Helv. Chim. Acta, 2000, 83, 3179-3190

S. Biswas; R. Das; E.R. Banerjee; AIMS Biophys., 2017, 4(4), 596-614

E. Džomba; S. Gojak-Salimović; Glas. Hem. Tehnol. Bosne Herceg., 2017, 48, 9-14

K. Lightbourne; S. Salamah; J. Hankemeyer; K. Rivera; L.C. Fernandez-Torres; MOL2NET’16 Conference book, 2016, 1-3

N. Muntean; G. Szabó; Studia UBB Chemia, 2013, LVII, 2, 175-183

K. Janda; K. Jakubczyk; I. Baranowska-Bosiacka; P. Kapczuk; J. Kochman; E. Rębacz-Maron; I. Gutowska; Foods, 2020, 9(2), 121

T. Niseteo; D. Komes; A. Belščak-Cvitanović; D. Horžić; M. Budeč; Food Chem., 2012, 134(4), 1870-1877

S.J.V. Vicente; Y.S. Queiroz; S.L.D. Gotlieb; E.A.F.S. Torres; Braz. Arch. Biol. Technol., 2014, 57, 110-118

STUDIA UBB CHEMIA, Volume 67 (LXVII), No. 3, September 2022

Downloads

Published

2022-09-30

How to Cite

SZABÓ, G., CSIKI, E., SZŐKE, Árpád F., & MUNTEAN, N. (2022). DETERMINATION OF THE ANTIOXIDANT ACTIVITY OF DIFFERENT TYPES OF COFFEE BY MEANS OF BRIGGS-RAUSCHER ANALYTICAL METHOD. Studia Universitatis Babeș-Bolyai Chemia, 67(3), 7–16. https://doi.org/10.24193/subbchem.2022.3.01