Effect of storage duration on phenolics stability in ready-to-drink coffee beverage
DOI:
https://doi.org/10.25186/.v19i.2194Abstract
Ready-to-drink (RTD) coffee is one of the innovations in coffee beverages that is widely circulated in the market and is quite popular among various groups of people. This study aimed to partially validate the Folin-Ciocalteu method for phenolic compounds analysis in ready-to-drink (RTD) coffee and determine the effect of storage time on the stability of phenolic compounds in RTD coffee. Coffee drinks were made from Robusta coffee extract added with other ingredients (sugar and potassium sorbate), pasteurized, hot filled into plastic cups, and stored at room temperature (25 – 28 oC) for 0, 2, 4, 6, and 8 weeks. Two proposed methods (Folin-Ciocalteu methods) for routine phenolic analysis (Total phenolic content (TPC) and total tannin content (TTC)) in RTD coffee were partially validated. In general, partial validation parameters of TPC gave more satisfying results, such as linearity (R2 = 0.9991); precision (RDS < 2/3 RSDHorwitz); recovery (109%) and sensitivity (LOD = 14.20 mg L-1). Phenolic stability in RTD coffee was evaluated using the Folin-Ciocalteu method (TPC and TTC) and HPLC method (individual caffeoylquinic acids (CQAs) (3-CQA, 4-CQA, and 5-CQA)). In general, TTC values in all storage time were higher than TPC values because the TTC method had higher recovery (132%). Furthermore, the three parameters observed (TPC, TTC and CQAs) experienced significant degradation during storage. The decrease percentage of TPC and TTC during 8 weeks of storage was 11% (from 63 to 55 mg/100 mL) and 10% (160 to 143 mg/100 mL), respectively. Meanwhile, 5-CQA was the most sensitive CQAs and its degradation for 8 weeks of storage reached 19% (from 28 to 23
mg/100mL ). TPC is recommended for monitoring the effect of storage duration on phenolic compound stability in RTD coffee and analysis of 5-CQA as the most unstable individual phenolic may support the monitoring.
Key words: Caffeoylquinic acids; phenolics; ready-to-drink coffee; stability; tannins.
References
AALIYA, B. et al. Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques. Food Research International, 147:110514, 2021.
AKIYAMA, M. et al. Changes in volatile compounds of an aseptically packaged cup coffee beverage during early storage at 10°C. Food Science and Technology Research, 20:647-654, 2014.
ALI, A. et al. Impact of storage conditions on the stability of predominant phenolic constituents and antioxidant activity of dried piper betle extracts. Molecules, 23(2):484, 2018.
ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS - AOAC, 2016. Appendix F: Guidelines for standard method performance requirements. Available in: https://www.aoac.org/wp-content/uploads/2019/08/app_f.pdf Access in: 11 May 2024.
ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS - AOAC. Appendix K guidelines for dietary supplements and botanicals. 2023. Oxford University PressNew York. Available in: <https://doi.org/10.1093/9780197610145.001.0001>. Access in: 9 May 2024.
BAEK, N. et al. (−)-epigallocatechin gallate stability in ready-to-drink (rtd) green tea infusions in tio2 and oleic-acid-modified tio2 polylactic acid film packaging stored under fluorescent light during refrigerated storage at 4◦c. Foods, 10(4):723, 2021.
CODEX ALIMENTARIUS COMMISSION - CAC. Code of hygienic practice for aseptically processed and packaged low-acid foods. 1993. Available in: . Access in: 9 May 2024.
CÓRDOBA, N. et al. Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods. Food Research International, 141:110141, 2021.
FERREIRA, N. N. et al. Validation of an innovative analytical method for simultaneous quantification of alpha-cyano-4-hydroxycinnamic acid and the monoclonal antibody cetuximab using HPLC from PLGA-based nanoparticles. Journal of Pharmaceutical and Biomedical Analysis, 190:113540, 2020.
HAILE, M.; KANG, W. H. Antioxidant activity, total polyphenol, flavonoid and tannin contents of fermented green coffee beans with selected yeasts. Fermentation, 5(1):29, 2019.
HARA, Y.; WATANABE, M. Antibacterial Activity of Tea Polyphenol against Clostridium botulinum. 日本食品工業学会誌, 36:951-955, 1989.
HARA-KUDO, Y. et al. Antibacterial action on pathogenic bacterial spore by green tea catechins. Journal of the Science of Food and Agriculture, 85:2354-2361, 2005.
HERAWATI, D. et al. Profile of bioactive compounds, aromas, and cup quality of excelsa coffee (Coffea liberica var. dewevrei) prepared from diverse postharvest processes. International Journal of Food Science, Article ID 2365603, 10 pages, 2022.
INTERNATIONAL COFFEE ORGANIZATION - ICO, 2023. ICO-Coffee report and outlook (CRO). Available in: http://icocoffee.org/. https://icocoffee.org/documents/cy2022-23/Coffee_Report_and_Outlook_April_2023_-_ICO.pdf. Access in: 11 May 2024.
INDONESIAN NADFC. The National Agency of Drug and Food Control (NADFC)-Indonesia. 2021. Peraturan Badan Pengawas Obat dan Makanan No. 27 Tahun 2021. Persyaratan Pangan Olahan Berasam Rendah Dikemas Hermetis. 2021. Available in: <https://jdih.pom.go.id/download/product/1314/27/2021>. Access in: 11 May 2024.
JEON, J. S. et al. Contents of chlorogenic acids and caffeine in various coffee-related products. Journal of Advanced Research, 17:85-94, 2019.
JESZKA-SKOWRON, M.; STANISZ, E.; DE PEÑA, M. P. Relationship between antioxidant capacity, chlorogenic acids and elemental composition of green coffee. LWT - Food Science and Technology, 73:243-250, 2016.
KC, Y. et al. Phytochemicals and quality of green and black teas from different clones of tea plant. Journal of Food Quality, Article ID 8874271, 13 pages, 2020.
LE, Y. J. et al. Chlorogenic acid exerts antibacterial effects by affecting lipid metabolism and scavenging ROS in Streptococcus pyogenes. FEMS Microbiology Letters, 369(1):1-8, 2022.
LEGOWO, A. M. et al. The influences of storage temperature and time on decocted Robusta coffee leaves tea. IOP Conference Series: Earth and Environmental Science, 733:012080, 2021.
LIN, H. et al. Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee. Food Chemistry, 395:133555, 2022.
MANFREDI, M.; VIGNALI, G. Comparative life cycle assessment of hot filling and aseptic packaging systems used for beverages. Journal of Food Engineering, 147:39-48, 2015.
MARTINS, G. R. et al. A validated folin-ciocalteu method for total phenolics quantification of condensed tannin-rich açaí (Euterpe oleracea Mart.) seeds extract. Journal of Food Science and Technology, 58:4693-4702, 2021.
RAO, N. Z.; FULLER, M. Acidity and antioxidant activity of cold brew coffee. Scientific Reports, 8:16030, 2018.
RIVERA, C.; RODRÍGUEZ, R. Horwitz equation as quality benchmark in ISO/IEC 17025 testing laboratory. Computer Science. 2011. Available in: https://bii.mx/documentos/horwitzCf11.pdf. Access in: 11 May 2024.
SKINNER, G. E. et al. Effect of fill temperature on Clostridium botulinum type a toxin activity during the hot filling of juice bottles. Journal of Food Protection, 78:1506-1511, 2015.
TRIPETCH, P.; BOROMPICHAICHARTKUL, C. Effect of packaging materials and storage time on changes of colour, phenolic content, chlorogenic acid and antioxidant activity in arabica green coffee beans (Coffea arabica L. cv. Catimor). Journal of Stored Products Research, 84:101510, 2019.
URÍAS-ORONA, V.; NIÑO-MEDINA, G. Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditions. Bragantia, 78(1):141-145, 2019.
WIANOWSKA, D.; GIL, M. Recent advances in extraction and analysis procedures of natural chlorogenic acids. Phytochemistry Reviews, 18:273-302, 2019.
WU, Y. et al. The Effect of chlorogenic acid on bacillus subtilis based on metabolomics. Molecules, 25(18):4038, 2020.
ZAPATA, J. E. et al. Kinetics of the thermal degradation of phenolic compounds from achiote leaves (Bixa orellana L.) and its effect on the antioxidant activity. Food Science and Technology, 42:e30920, 2022.
ZAREBSKA, M. et al. Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions. Scientific Reports, 12:2674, 2022.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Coffee Science - ISSN 1984-3909Os direitos autorais dos artigos publicados nesta revista pertencem aos autores, com os primeiros direitos de publicação pertencentes à revista. Como os artigos aparecem nesta revista com acesso aberto, eles podem ser usados livremente, com as devidas atribuições, em aplicativos educacionais e não comerciais.
