Topic
Roasting
About: Roasting is a research topic. Over the lifetime, 12505 publications have been published within this topic receiving 92988 citations. The topic is also known as: roasting (cooking).
Papers published on a yearly basis
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Papers
TL;DR: The levels of lactones in roasted coffee do not reflect the levels of precursors in green coffee, suggesting that roasting causes isomerization of chlorogenic acids prior to the formation of lactone levels.
Abstract: Of all plant constituents, coffee has one of the highest concentrations of chlorogenic acids. When roasting coffee, some of these are transformed into chlorogenic acid lactones (CGL). We have studied the formation of CGL during the roasting of coffee beans in Coffea arabica cv. Bourbon; C. arabicacv. Longberry; and C. canephora cv. Robusta. Individual CGL levels were determined by comparison of HPLC peaks with those of synthetic CGL standards. Seven CGL were identified: 3-caffeoylquinic-1,5-lactone (3-CQL), 4- caffeoylquinic-1,5-lactone (4-CQL), 3-coumaroylquinic-1,5-lactone (3-pCoQL), 4-coumaroylquinic-1,5-lactone (4-pCoQL), 3-feruloylquinic-1,5-lactone (3-FQL), 4-feruloylquinic-1,5-lactone (4-FQL), and 3,4-dicaffeoylquinic-1,5-lactone (3,4-diCQL). 3-CQL was the most abundant lactone in C. arabica and C. canephora, reaching peak values of 230 +/- 9 and 254 +/- 4 mg/100 g (dry weight), respectively, at light medium roast ( approximately 14% weight loss). 4-CQL was the second most abundant lactone (116 +/- 3 and 139 +/- 2 mg/100 g, respectively. The maximum amount of CGL represents approximately 30% of the available precursors. The relative levels of 3-CQL and 4-CQL in roasted coffee were reverse to those of their precursors in green coffee. This suggests that roasting causes isomerization of chlorogenic acids prior to the formation of lactones and that the levels of lactones in roasted coffee do not reflect the levels of precursors in green coffee.
549 citations
TL;DR: This study provides a theoretical basis for industrial-scale recycling resources from spent LIBs by using oxygen-free roasting and wet magnetic separation to in situ recycle of cobalt, Lithium Carbonate and Graphite from mixed electrode materials.
480 citations
TL;DR: In this article, a promising approach for recycling high value-added metals from the cathode materials of spent LIBs was presented, where reduction roasting was applied to break LiNixCoyMnzO2 into simple compounds or metals and the effect of several factors such as temperature, carbon dosage and roasting time was assessed on the leaching efficiency of valuable metals.
445 citations
391 citations
TL;DR: Maximum antioxidant activity was observed for the medium-roasted coffee; the dark coffee had a lower antioxidant activity despite the increase in color; analysis of the gel filtration chromatography fractions showed that the LMM fraction made a greater contribution to total antioxidant activity than the HMM components.
Abstract: Colombian Arabica coffee beans were roasted to give light, medium, and dark samples. Their aqueous extracts were analyzed by gel filtration chromatography, UV-visible spectrophotometry, capillary electrophoresis, and the ABTS(*)(+) assay. A progressive decrease in antioxidant activity (associated mainly with chlorogenic acids in the green beans) with degree of roasting was observed with the simultaneous generation of high (HMM) and low molecular mass (LMM) compounds possessing antioxidant activity. Maximum antioxidant activity was observed for the medium-roasted coffee; the dark coffee had a lower antioxidant activity despite the increase in color. Analysis of the gel filtration chromatography fractions showed that the LMM fraction made a greater contribution to total antioxidant activity than the HMM components.
383 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2026 | 4 |
| 2025 | 333 |
| 2024 | 527 |
| 2023 | 693 |
| 2022 | 1,132 |
| 2021 | 434 |