Coffee antioxidant properties: effects of milk addition and processing conditions

In the human diet, coffee is the major source of caffeoyl-quinic acids known as powerful antioxidants. The aim of this study was to assess the effect of usual coffee consumption, such as the addition of milk, and of processing conditions, such as spray-drying, on beverage antioxidant power and poten...

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Bibliographic Details
Published in:Journal of food science 2006-04, Vol.71 (3), p.S253-S258
Main Authors: Dupas, C.J, Marsset-Baglieri, A.C, Ordonaud, C.S, Ducept, F.M.G, Maillard, M.N
Format: Article
Language:English
Subjects:
antioxidant activity
antioxidant power
Antioxidants
bioavailability
chlorogenic acid
Coffee
coffee (beverage)
digestion
food processing
Food science
human nutrition
interactions
Life Sciences
Milk
milk proteins
mixtures
polyphenols
protein binding
Proteins
quinic acid
spray drying
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Summary:In the human diet, coffee is the major source of caffeoyl-quinic acids known as powerful antioxidants. The aim of this study was to assess the effect of usual coffee consumption, such as the addition of milk, and of processing conditions, such as spray-drying, on beverage antioxidant power and potential polyphenol bioavailability impairments. When 25% milk was added to coffee, up to 40% of coffee chlorogenic acid were found to be bound to dairy proteins, using an ultrafiltration technique. However, neither milk addition nor spray-drying had a significant effect on beverage antioxidant power, evaluated using 2,2-diphenyl-1-pycrylhydrazyl (DPPH), 2-2'-azobis (2-amidinopropane) dihydrochloride (AAPH), and total antioxidant capacity (TAC) tests. Moreover, these interactions tended to decrease during in vitro gastric and intestinal digestion, thus suggesting that interactions between chlorogenic acid and milk proteins in coffee and milk beverage may not have any significant effect on coffee antioxidant power before and after consumption.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2006.tb15650.x