| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1188115 | Food Chemistry | 2012 | 6 Pages |
The influence of roasting and storage conditions on free radical contents of individual Arabica coffee beans was examined during storage of whole, half and ground beans in air over a 1-month period. Free radical contents increased with increasing roasting time (roasting degree), but the atmosphere (air vs. N2) used in the roasting and cooling process had little effect. There was a progressive increase in free radical contents with storage time, but the rate was much lower in whole beans than with half and fully ground beans, for which the rate was similar. These results suggest that exposure to O2, rather than physical grinding is the main mechanism for storage-related free radical generation, and strongly indicate that roasted coffee is best kept as whole beans in order to minimise changes during prolonged periods of aerobic storage. Furthermore, they demonstrate that EPR measurements can contribute to understanding the process and storage related changes in coffee.
► There was no impact of atmosphere during roasting on the EPR signal intensity. ► Free radicals in roasted coffee increased with darkness of the roast. ► Free radical concentrations increased during storage in air. ► Changes in whole beans were much smaller than in half or ground beans. ► Roasted coffee should be stored as whole beans in order to minimise deterioration.
