Direct relationship between the antioxidant capacity and melanoidins in portioned espresso coffee

Melanoidins are polymeric structures comprised of polysaccharides, proteins and phenolic acids degradation products and Maillard reaction products. These compounds are present in the coffee beverage and can represent 30% of total solids depending on the type of roasted employee. Melanoidins have recently been found to have several health beneficial properties.

Researchers from the group Chemical Modifications in Processed Foods (CHEMPROFOOD) from ICTAN-CSIC have found a direct relationship between the overall antioxidant capacity of light-roasted ground coffee and the degree of extraction of melanoidins in portioned espresso coffee. Four different populations of melanoidins have been identified according to their structural complexity. Melanoidins population with higher levels of phenolic compounds and Maillard reaction degradation products in their structure had the highest contribution to the overall coffee antioxidant capacity. Moreover, the type of coffee maker used decisively influenced the melanoidins extractability ranging from 77 to 94% for a conventional espresso coffee. Ultimately, adjustment of the roasting conditions and technological characteristics of single-dose espresso coffee machines determines the preparation of a coffee beverage with high levels of health beneficial compounds.


Francisco J. Morales

Extraction profile for melanoidins during preparation of the coffee brew
Extraction profile for melanoidins during preparation of the coffee brew