FLAVONOIEJS ‘AND OTHER NATURAL ANTIOXIDANTS IN RAW AND ROASTED ARABICA COFFEE BEANS
Tawfik,, M., Al Bader, N. (2006). FLAVONOIEJS ‘AND OTHER NATURAL ANTIOXIDANTS IN RAW AND ROASTED ARABICA COFFEE BEANS. EKB Journal Management System, 31(1), 305-312. doi: 10.21608/jfds.2006.236435
M. S. Tawfik,; N. A. Al Bader. "FLAVONOIEJS ‘AND OTHER NATURAL ANTIOXIDANTS IN RAW AND ROASTED ARABICA COFFEE BEANS". EKB Journal Management System, 31, 1, 2006, 305-312. doi: 10.21608/jfds.2006.236435
Tawfik,, M., Al Bader, N. (2006). 'FLAVONOIEJS ‘AND OTHER NATURAL ANTIOXIDANTS IN RAW AND ROASTED ARABICA COFFEE BEANS', EKB Journal Management System, 31(1), pp. 305-312. doi: 10.21608/jfds.2006.236435
Tawfik,, M., Al Bader, N. FLAVONOIEJS ‘AND OTHER NATURAL ANTIOXIDANTS IN RAW AND ROASTED ARABICA COFFEE BEANS. EKB Journal Management System, 2006; 31(1): 305-312. doi: 10.21608/jfds.2006.236435

FLAVONOIEJS ‘AND OTHER NATURAL ANTIOXIDANTS IN RAW AND ROASTED ARABICA COFFEE BEANS

Journal of Food and Dairy Sciences
Article 1, Volume 31, Issue 1, January 2006, Page 305-312  XML PDF (2.24 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2006.236435
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Authors
M. S. Tawfik,1; N. A. Al Bader2
1Food Sci. and Tech. Dept., Fac. of Agric. Shatby, Alexandria University, Alexandria, Egypt.
2Human Nutr. Dept, Medical Studies and Sciences Sections, Building 2, King Saud University, PD. Box 22452, Riyadh 11495
Abstract
Fiavonoids (Rutin. Quercetin, Kaempferol and Isorhamnetin), and other
natural antioxidants [Vitamins E and C} contents in two Abyssinian coffee (Berry and
Harar beans} which are dominating the coffee market in the Gulf area were
determined.
In the green state, Harar beans had a higher flavonoids content than Berry
beans. Although vitamin C processed the same trend like in flavonoids, vitamin E
showed a higher content in Elen'y beans. The dominant species of flavonoids was
Rutin. In green and roasted Harar beans. the amount of Rutln were 0.2? and 0.23
gf100g respectively.
The highest content of vitamin C (229.9 mgikg) was found in green Harar
beans, while it was 33.2 mgfkg for vitamin E in Green Elerry beans.
It is observed that roasting significantly diminished the content of these
antioxidant components.
The contribution of coffee beverage to the Recommended Daily Allowance
(RDA) of flavonoids. vitamin E and C in the daily meal pool was evaluated. According
to the actuai consumption of coffee beverage per day in the arabian diet. it was found
that 35.9% and 41.0% of flavonoids. 12.5% and 14.?% of vitamin C and 11.8% and
15.3% of vitamin E could be supplied by drinking {=1 liter) roasted Berry and Harar
coffee, respectively.
Keywords
Harar: Berry; Arabice coffee: Roasting effect: antioxidants; flavonoids: vitamin C: vitamin E
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