Coffee Antioxidant Properties: Effects of Milk Addition and Processing Conditions |
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| Authors: | Coralie J.,Dupas ,Agnè s C.,Marsset-Baglieri ,Claire S.,Ordonaud ,Fabrice M. G.,Ducept Marie-Noë lle, Maillard |
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| Affiliation: | Authors Dupas, Marsset-Balieri, Ordonaud, and Maillard are with UMR 1211 SCALE (ENSIA/INRA/CNAM) - ENSIA, Dépt. Science de VAliment, Laboratoire de Chimie des Substances Naturelles: antioxydants, arômes, colorants, 1, avenue des Olympiades, 91744 Massy Cedex, France. Author Ducept is with UMR 1145 GENIAL (ENSIA/INRA/INA-PG/CEMAGREF) -ENSIA, Dépt. Génie Industriel Alimentaire 1, Massy Cedex, France. Direct inquiries to author Maillard (E-mail: ). |
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| Abstract: | ABSTRACT: 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. |
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| Keywords: | coffee antioxidant power chlorogenic acid milk interactions |
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