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Effect of roasting conditions on the acrylamide formation and polyphenols contentin arabica coffee beans [electronic resource].

By:

El-Saied, M. H

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Language: English Summary language: Arabic Description: P. 331-345Other title:

تأثير ظروف التحميص على تكوين الأكريلاميد ومحتوى الفينولات فى حبوب القهوة العربى [Added title page title]

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Journal of biological chemistry and environmental sciences, 2010 v. 5 (3) Part I [electronic resource].

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In: Journal of Biological Chemistry and Environmental Sciences 2010.v.5(3)1Summary: The aim of this investigation was to study the effect of different roasting time on aerylamide (AA) formation and polyphenols content in green coffee beans when roasted for 15, 30,45,60,90 and 120 min at 200°C. Also, AA content in different roasted coffee (light and dark roasted coffee) collected from dilkrent regions in Cairo and Giza governorates was determined, The obtained results by GC-MS indicated that the amount of AA rapidly increased at the onset of roasting.

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The aim of this investigation was to study the effect of different roasting time on aerylamide (AA) formation and polyphenols content in green coffee beans when roasted for 15, 30,45,60,90 and 120 min at 200°C. Also, AA content in different roasted coffee (light and dark roasted coffee) collected from dilkrent regions in Cairo and Giza governorates was determined, The obtained results by GC-MS indicated that the amount of AA rapidly increased at the onset of roasting.

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