Contenido en metilxantinas y estabilidad oxidativa de diferentes muestras comerciales de bebida de café

  1. Cristina Veracruz-Dólera 1
  2. Pedro Andreo-Martínez 2
  3. Nuria García-Martínez 2
  4. Luis Almela 1
  5. Martínez López, Salvadora
  1. 1 Departamento de Química Agrícola, Geología y Edafología, Universidad de Murcia, Campus de Espinardo, Murcia 30100 España
  2. 2 Departamento de Química Agrícola, Geología y Edafología, Universidad de Murcia, Campus de Espinardo, Murcia 30100 España. bDepartamento de Ingeniería Química, Universidad de Murcia
Zeitschrift:
Afinidad: Revista de química teórica y aplicada

ISSN: 0001-9704

Datum der Publikation: 2022

Ausgabe: 79

Nummer: 595

Seiten: 265-272

Art: Artikel

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Andere Publikationen in: Afinidad: Revista de química teórica y aplicada

Zusammenfassung

The present work studies the caffeine, theophylline and theobromine content, and the antioxidant capacity of 7 samples of commercial coffee drinks and their decaffeinated analogues prepared in an espresso machine. Methylxanthines were determined by high performance liquid chromatography and oxidative stability was analyzed using the 2,2-diphenyl-1-picrylhydracil free radical method. The mean value of caffeine in decaffeinated coffee was 2.94 ± 0.40 mg/40 mL and 95.19 ± 0.40 mg/40 mL in non-decaffeinated coffee, showing a mean decaffeination yield of 96.99%. The mean value of theophylline in decaffeinated and caffeinated coffee was 1.31 ± 0.06 mg/40 mL and 1.40 ± 0.06 mg/40 mL, respectively, while the mean value of theobromine in decaffeinated coffee was 1.02 ± 0.07 mg/40 mL and 1.25 ± 0.07 mg/40 mL for non-decaffeinated coffee. The mean value of the oxidative stability index in decaffeinated coffee was 41.77 ± 0.05 mg-1 and 36.90 ± 0.05 mg-1 for non-decaffeinated coffee. Although the decaffeination process can remove compounds with antioxidant capacity, caffeinated coffees showed lower antioxidant activity than decaffeinated coffees. Therefore, future studies should continue to study the antioxidant capacity of the coffee drink.

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Fuente de los datos: Dialnet