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Quercus based coffee-like beverage: effect of roasting process and functional characterization

2018Journal article Restricted access
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dc.contributor.authorCoelho, Marta
dc.contributor.authorSilva, Sara
dc.contributor.authorRodríguez-Alcalá, Luis Miguel
dc.contributor.authorOliveira, Ana M.
dc.contributor.authorCosta, Eduardo
dc.contributor.authorBorges, André
dc.contributor.authorMartins, Célia
dc.contributor.authorRodrigues, António S.
dc.contributor.authorPintado, Maria Manuela E.
dc.date.accessioned2018-11-05T15:42:41Z
dc.date.available2018-11-05T15:42:41Z
dc.date.issued2018
dc.description.abstractCoffee is one of the world’s most widely consumed beverages but intake it is not encouraged in consumers with some health conditions. In this way, with the growing interest in developing healthier substitutes, a coffee-like beverage obtained from Quercus ilex and Quercus suber acorn´s species, was elaborates maintaining the flavor. Although, this beverage is a promising coffee alternative, little is known about effects of roasting process in its composition. To that end the antioxidant capacity and toxicity of the developed coffee were analyzed and phenolic compounds and fatty acids (esterified and free forms) were characterized through HPLC-DAD and GC-FID, respectively. The results showed that Quercus based beverages presented antioxidant capacity related to their phenolic content, mainly to ellagic acid as the primary phenolic compound identified. Due to this composition, the beverage also presented antimutagenic activity. The main fatty acids in the esterified lipids were mainly oleic, linoleic, palmitic, stearic and cis vaccenic. In the free fatty acids fraction (FFA) they were oleic, linoleic and palmitic acids. Heat processing produced a reduction in total fatty acid concentration in TG and FFA fraction of Q. ilex. Nevertheless, for Q. suber alterations were only found for FFA. Coffee production did not form genotoxic or cytotoxic compounds. Overall, these results show the feasibility of Quercus acorn-based foodstuffs and its potential to produce a functional coffee-like beverage.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCoelho, M., Silva, S., Rodríguez-Alcalá, L.M., Oliveira, A., Costa, E.M., Borges, A., … Pintado, M.E. (2018). Quercus based coffee-like beverage: effect of roasting process and functional characterization. Journal of Food Measurement and Characterization, 12(1), 471-479pt_PT
dc.identifier.doi10.1007/s11694-017-9660-9
dc.identifier.eid85033378368
dc.identifier.issn2193-4134
dc.identifier.urihttp://hdl.handle.net/10400.14/25946
dc.identifier.wos000425315300050
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer Verlagpt_PT
dc.relationOhmic-heating treatment as a new process for development of functional ingredients through valorisation of tomato and grape by-products: production, characterization, bioactivity and potential application
dc.relationTextile staining: Toward a greener and functional solution
dc.subjectCoffeept_PT
dc.subjectHeat processingpt_PT
dc.subjectAntimutagenicitypt_PT
dc.subjectAntioxidantpt_PT
dc.subjectQuercuspt_PT
dc.titleQuercus based coffee-like beverage: effect of roasting process and functional characterizationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleOhmic-heating treatment as a new process for development of functional ingredients through valorisation of tomato and grape by-products: production, characterization, bioactivity and potential application
oaire.awardTitleTextile staining: Toward a greener and functional solution
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F111884%2F2015/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F103957%2F2014/PT
oaire.citation.endPage479
oaire.citation.issue1
oaire.citation.startPage471
oaire.citation.titleJournal of Food Measurement and Characterizationpt_PT
oaire.citation.volume12
oaire.fundingStream5876
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person.familyNameCorreia Coelho
person.familyNameSilva
person.familyNameRodríguez-Alcalá
person.familyNameOliveira
person.familyNameCosta
person.familyNameRodrigues
person.familyNamePintado
person.givenNameMarta Isabel
person.givenNameSara
person.givenNameLuis Miguel
person.givenNameAna
person.givenNameEduardo
person.givenNameAntonio Sebastião
person.givenNameMaria Manuela
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person.identifier.orcid0000-0002-8139-4595
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3239-2012
person.identifier.ridJ-3404-2013
person.identifier.ridA-1930-2013
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person.identifier.scopus-author-id50461336500
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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