Maria Denisa Cocîrlea, Roxana Stanciu, Simona Oancea
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antioxidant activity, flavonoids, instant coffee, phenolics, tannins.
Coffee is one of the most popular and consumed beverage worldwide both for the organoleptic characteristics and for the bioactive compounds’ content. Previous studies have shown that despite some risks it brings to health, it is useful in preventing cardiovascular diseases, liver diseases and hyperglycemia, and adding creams based on milk proteins helps to preserve its antioxidant activity after digestion.
The content of total phenolics, flavonoids, tannins and the antioxidant activity were assessed in ten commercially soluble coffee samples. The results showed that the total phenolics content ranged from 1783.45 to 2061.30 mg gallic acid 100-1 g, the total flavonoids content ranged from 7637.55 to 13373.67 mg quercitin 100-1 g and condensed tannins level ranged from 1701.21 to 2176.57 mg catechin 100-1 g. The total antioxidant activity varied from 5513.84 to 7905.11 mg ascorbic acid 100-1 g. The differences found among the investigated samples containing 100% Coffea arabica might be due to the different bean processing. Despite these variations, instant coffees represent an additional source of bioactive compounds with antioxidant properties.
Cite this paper: Cocîrlea, M.D., Stanciu, R., Oancea, S. (2023). INVESTIGATION ON THE CONTENT OF PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF INSTANT COFFEES FROM COFFEA ARABICA. Current Trends in Natural Sciences, 12(23), 298-304. https://doi.org/10.47068/ctns.2023.v12i23.036
