Oxidative stability of the lipid fraction in roasted coffee

Authors
Anese, M De Pilli, T Massini, R Lerici, CR
Citation
M. Anese et al., Oxidative stability of the lipid fraction in roasted coffee, ITAL J FOOD, 12(4), 2000, pp. 457-462
Citations number
24
Categorie Soggetti
Food Science/Nutrition
Journal title
ITALIAN JOURNAL OF FOOD SCIENCE
ISSN journal
11201770 → ACNP
Volume
12
Issue
4
Year of publication
2000
Pages
457 - 462
Database
ISI
SICI code
1120-1770(2000)12:4<457:OSOTLF>2.0.ZU;2-2
Abstract
The effect of different degrees of roasting on the oxidative reaction of co ffee bean oil was studied. The oxidation state of oil fractions extracted f rom coffee beans having different degrees of roasting were assessed both be fore and after removal of the lipid-soluble coloured compounds. The stabili ty of coffee oil increased with the degree of roasting, while it decreased as the coloured fractions were removed.