The impact of milk addition on the antioxidant potential and consumer preferences of coffee

Dorota Majchrzak

It is known that coffee has antioxidant properties they have a role in the prevention of many degenerative, progressive and chronic diseases, including Alzheimer’s-, Parcinson’s disease, type 2 diabetes, coronary heart disease and some forms of cancer.

The antioxidant potential of coffee is influenced by the species and its origin, in coffee beverages it depends on the roasting degree and the brewing procedure.

The aim of this study was to assess the effect of milk addition on the antioxidant power of coffee in consideration of coffee species.

The Total Antioxidant Capacity (TAC) of 3 Arabica (Sidamo, Santos, Kalossi) and 3 Robusta coffees (Vietnam, Uganda, Madagascar) with (5-100ml) and without milk addition, prepared as filter brews was determined photometrically by the ABTS-method.

Consumers´ preferences of Santos (Arabica)- and Uganda (Robusta)-coffee with (30ml) and without milk addition were assessed in two sessions by 40 untrained individuals applying the paired difference test.

The results of analytical investigation of the filter brews demonstrated that Rubusta coffee possessed significantly (p

Department für Ernährungswissenschaften
ÖFOS 2012
107005 Lebensmitteluntersuchung
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