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Francisco J. Morales - One of the best experts on this subject based on the ideXlab platform.
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investigation on the extractability of Melanoidins in portioned espresso coffee
Food Research International, 2015Co-Authors: C Bartel, Marta Mesias, Francisco J. MoralesAbstract:Coffee Melanoidins have attracted interest as a result of its potential health benefits. This investigation aims to elucidate the extraction behavior of Melanoidins and their populations during the preparation of portioned espresso coffee and its relationship with the antioxidant activity of the coffee brew. Filter-paper pods, FAP capsule, and clone capsule containing light roasted coffee have been investigated. An accumulative fractionation approach has applied to model the extraction kinetics of Melanoidins, melanoidin populations, browning, chlorogenic acids (CGA), and antioxidant activity. Melanoidins were very efficiently extracted in clone capsules since less than 9 s was necessary to extract the 50% of the melanoidin content as compared with pods and FAP capsules, and the kinetic of extraction is slower than CGA. The extraction profile of Melanoidins and browning fitted better with the antioxidant capacity than CGA and total solids profile. Melanoidin populations were obtained according to ethanol solubility. Total melanoidin content and the ratio between melanoidin populations did not change during extraction volume for espresso coffee. Melanoidin populations soluble at 75% ethanol showed the highest antioxidant activity. However, Melanoidins with higher antioxidant activity are extracted at higher volumes. This investigation could make possible the adjustment of the technological requirements of espresso coffeemakers to produce an espresso coffee with high levels of beneficial compounds.
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cytoprotective effect of coffee Melanoidins
Coffee in Health and Disease Prevention, 2015Co-Authors: Luis Goya, Sonia Ramos, Maria Angeles Martin, Francisco J. MoralesAbstract:Coffee brew is one of the main sources of melanoidin intake in the diet. Biological activities of coffee Melanoidins include antioxidant capacity and induction of chemopreventive enzymes. The study of the mechanisms involved in cell damage mediated by oxidative compounds and the chemopreventive effect of antioxidant compounds could help to prevent appearance and development of oxidative stress-related diseases. Because the liver is the major place for xenobiotic metabolism, research on chemopreventive compounds should focus on the response of liver cells. Human HepG2, a well-differentiated transformed cell line from liver, is a reliable model widely used for biochemical and nutritional studies, where many compounds and conditions can be assayed with minor interassay variations. This chapter shows the protective effect of coffee Melanoidins submitted to gastrointestinal digestion on cell viability and redox status of human HepG2 cells challenged to chemically-induced oxidative stress. Pretreatment of HepG2 cells with realistic concentrations of digested coffee Melanoidins prevents the increased cell damage and decreased glutathione evoked by the stress.
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microtiter plate based assay for screening antimicrobial activity of Melanoidins against e coli and s aureus
Food Chemistry, 2008Co-Authors: Jose Angel Rufianhenares, Francisco J. MoralesAbstract:Abstract A rapid plate reader based method examining the antimicrobial activity of both model and food Melanoidins (coffee, beer, sweet wine) is described. Antimicrobial activity against Escherichia coli and Staphylococcus aureus is evaluated as area under the growth curve compared to a control. Method was settled for an aqueous melanoidin concentration of 2 mg/ml inoculated to 10 6 cfu/ml culture. All tested model and food Melanoidins exerted antimicrobial activity in some extent, but inhibition was significantly higher over S. aureus (Gram-positive) than E. coli (Gram-negative). Antimicrobial activity can be further quantified by expressing it as OTEV (oxytetracyclin equivalent value, μg/l) which could serve to compare the results obtained within different laboratories, methodologies and/or compounds. Results indicate that both strains have different sensitivity against the presence of Melanoidins and probably different mechanism of inhibition. Procedure can be used for a rapid screening of the potential antimicrobial properties of Melanoidins, and subsequently to Maillard reaction products as well, against pathogenic strains in order to isolated substances with biological activity.
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antimicrobial activity of Melanoidins against escherichia coli is mediated by a membrane damage mechanism
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Jose A Rurianhenares, Francisco J. MoralesAbstract:Melanoidins are brown polymeric material formed during thermal processing of food and widely distributed in the Western diet. Three water-soluble fractions were isolated from both commercial coffee and biscuit by sequential ultrafiltration steps (3 and 10 kDa cutoff). Biscuits were enzymatically digested to solubilize the protein-linked melanoidin fraction. Antimicrobial activity of Melanoidins was evaluated against a Gram-negative reference pathogenic bacterium (Escherichia coli). The high-molecular-weight fraction of water-soluble Melanoidins (>10 kDa) exerted the highest antimicrobial activity. The mechanism of action was further investigated by cell integrity and outer- and inner-membrane permeabilization assays. At the minimum inhibitory concentration, Melanoidins provoked irreversible cell membrane disruption, which was independent of the bacterial transmembrane potential. Results indicate that water-soluble Melanoidins killed pathogenic bacteria strains (E. coli) by causing irreversible changes in both the inner and outer membranes. Likely, it allows for interference with biosynthetic processes, such as the inhibition of nutrient transport and macromolecular precursors.
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effect of in vitro enzymatic digestion on antioxidant activity of coffee Melanoidins and fractions
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Jose A Rufianhenares, Francisco J. MoralesAbstract:Traditionally antioxidant activity of Melanoidins has only been evaluated in food for implication in shelf life but gastrointestinal digestion is necessary to study their potential bioactivity. In addition, the biological fate of Melanoidins has been stressed during the past decade since they did not behave as inert substances. In the present paper a soluble coffee melanoidin isolated from brewed coffee after ultrafiltration with a 10 kDa cutoff membrane was treated ionically and enzymatically collecting the respective high and low molecular weight fractions. Antioxidant activity of these fractions was evaluated with five well-described assays (DPPH, ABTS, ORAC, HOSC, and FRAP) that were previously setup in a plate reader based automatized analysis. Low molecular weight compounds released from melanoidin after gastrointestinal digestion exerted the highest antioxidant activity, even higher than compounds bound ionically to Melanoidins. Gastrointestinal digestion is able to modify coffee Melanoidins to som...
Norbert De Kimpe - One of the best experts on this subject based on the ideXlab platform.
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the interaction of metal ions with maillard reaction products in a lactose glycine model system
Food Research International, 2009Co-Authors: Danute Terese Ramonaityte, An Adams, Kourosch Abbaspour Tehrani, Milda Kersiene, Norbert De KimpeAbstract:Abstract The influence of Cu 2+ , Fe 2+ and Zn 2+ -ions on Maillard model reactions was studied by heat treatment of lactose/glycine model solutions. The presence of metals affected the intensity of browning. Fe 2+ -ions stimulated the accumulation of colored compounds at all concentrations (20–100 mg/L) tested, Cu 2+ and Zn 2+ only at the lowest concentrations applied (1 and 5 mg/L, respectively) but to a higher extent. Cu 2+ and Zn 2+ -ions at the highest concentrations applied (5 and 25 mg/L, respectively) suppressed browning of the model mixtures. The relative amounts of metal ions incorporated into the high molecular weight melanoidin fraction increased initially with the reaction time, but near the end of the reaction time studied (5 h, reflux conditions) Cu 2+ and Fe 2+ -ions were released again from the Melanoidins. The amounts of metal ions incorporated into the lactose–glycine Melanoidins and their influence on Maillard browning of the different fractions depended on the time of interaction and the nature and concentration of the incorporated metals.
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thermal degradation studies of food Melanoidins
Journal of Agricultural and Food Chemistry, 2005Co-Authors: An Adams, Rosa Cinzia Borrelli, Vincenzo Fogliano, Norbert De KimpeAbstract:Food Melanoidins were isolated from bread crust, coffee, and tomato sauce and their composition was investigated by thermal degradation. Among the generated volatiles, important food flavor compounds were detected: in particular furans, carbonyl compounds, 1,3-dioxolanes, pyrroles, pyrazines, pyridines, thiophenes, and phenols. The results indicated that the isolated melanoidin fractions mainly consisted of compounds formed from carbohydrates and their degradation products. Besides proteins, other food constituents were incorporated in the melanoidin structure as well, such as lipid oxidation products in tomato Melanoidins and phenolic compounds in coffee Melanoidins. A comparison of the thermal generation of volatiles between these food-derived Melanoidins and model Melanoidins prepared from a single carbonyl compound and an amino acid showed that the degradation pattern of food Melanoidins is quite different from that obtained from a glucose−glycine model system. Keywords: Maillard reaction; food melan...
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characterization of model Melanoidins by the thermal degradation profile
Journal of Agricultural and Food Chemistry, 2003Co-Authors: An Adams, Kourosch Abbaspour Tehrani, Milda Kersiene, Rimantas Venskutonis, Norbert De KimpeAbstract:Different types of model Melanoidins were thermally degraded, with subsequent identification of the volatiles produced, to obtain and compare the thermal degradation profile of various Melanoidins. At first, the volatiles produced from heated glucose/glycine standard Melanoidins were compared with glucose/glutamic acid and L-(+)-ascorbic acid/glycine standard Melanoidins. In the headspace of heated glucose/glycine Melanoidins, mainly furans, were detected, accompanied by carbonyl compounds, pyrroles, pyrazines, pyridines, and some oxazoles. Heating of L-(+)-ascorbic acid/glycine Melanoidins resulted in relatively more N-heterocycles, while from glucose/glutamic acid Melanoidins no N-heterocycles were formed. In a second part, a chemical treatment was applied to glucose/ glycine Melanoidins prior to the thermal degradation. Acid hydrolysis was performed to cleave glycosidically linked sugar moieties from the melanoidin skeleton. Nonsoluble glucose/glycine Melanoidins were also subjected to an oxidation. The results indicate that the thermal degradation profile is a useful tool in the characterization of different types of Melanoidins.
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flavor release in the presence of Melanoidins prepared from l ascorbic acid and amino acids
Journal of Agricultural and Food Chemistry, 2002Co-Authors: Cvetan Obretenov, An Adams, Kourosch Abbaspour Tehrani, Milda Kersiene, Jan C R Demyttenaere, Norbert De KimpeAbstract:High-molecular-weight (HMW) water-soluble Melanoidins were prepared from model systems of l-(+)-ascorbic acid−glycine, l-(+)-ascorbic acid−lysine, l-(+)-ascorbic acid−glutamic acid, and glucose−glycine using a very recently approved standard protocol. The amount of HMW water-soluble Melanoidins prepared from l-(+)-ascorbic acid was over 5−15 times higher than the amount obtained from glucose. The study of the release of a model flavor compound, namely isoamyl acetate, from Melanoidins by solid-phase microextraction (SPME) showed that SPME is a suitable technique for the analysis of flavor release from melanoidin-containing solutions. From the studies on the retention capacity of the Melanoidins toward isoamyl acetate, an increased release of the flavor compound was observed from the Melanoidins prepared from the l-(+)-ascorbic acid−glycine model system, whereas the opposite effect was observed from the Melanoidins prepared from the l-(+)-ascorbic acid−lysine/glutamic acid model systems. The Melanoidins pr...
An Adams - One of the best experts on this subject based on the ideXlab platform.
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the interaction of metal ions with maillard reaction products in a lactose glycine model system
Food Research International, 2009Co-Authors: Danute Terese Ramonaityte, An Adams, Kourosch Abbaspour Tehrani, Milda Kersiene, Norbert De KimpeAbstract:Abstract The influence of Cu 2+ , Fe 2+ and Zn 2+ -ions on Maillard model reactions was studied by heat treatment of lactose/glycine model solutions. The presence of metals affected the intensity of browning. Fe 2+ -ions stimulated the accumulation of colored compounds at all concentrations (20–100 mg/L) tested, Cu 2+ and Zn 2+ only at the lowest concentrations applied (1 and 5 mg/L, respectively) but to a higher extent. Cu 2+ and Zn 2+ -ions at the highest concentrations applied (5 and 25 mg/L, respectively) suppressed browning of the model mixtures. The relative amounts of metal ions incorporated into the high molecular weight melanoidin fraction increased initially with the reaction time, but near the end of the reaction time studied (5 h, reflux conditions) Cu 2+ and Fe 2+ -ions were released again from the Melanoidins. The amounts of metal ions incorporated into the lactose–glycine Melanoidins and their influence on Maillard browning of the different fractions depended on the time of interaction and the nature and concentration of the incorporated metals.
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thermal degradation studies of food Melanoidins
Journal of Agricultural and Food Chemistry, 2005Co-Authors: An Adams, Rosa Cinzia Borrelli, Vincenzo Fogliano, Norbert De KimpeAbstract:Food Melanoidins were isolated from bread crust, coffee, and tomato sauce and their composition was investigated by thermal degradation. Among the generated volatiles, important food flavor compounds were detected: in particular furans, carbonyl compounds, 1,3-dioxolanes, pyrroles, pyrazines, pyridines, thiophenes, and phenols. The results indicated that the isolated melanoidin fractions mainly consisted of compounds formed from carbohydrates and their degradation products. Besides proteins, other food constituents were incorporated in the melanoidin structure as well, such as lipid oxidation products in tomato Melanoidins and phenolic compounds in coffee Melanoidins. A comparison of the thermal generation of volatiles between these food-derived Melanoidins and model Melanoidins prepared from a single carbonyl compound and an amino acid showed that the degradation pattern of food Melanoidins is quite different from that obtained from a glucose−glycine model system. Keywords: Maillard reaction; food melan...
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characterization of model Melanoidins by the thermal degradation profile
Journal of Agricultural and Food Chemistry, 2003Co-Authors: An Adams, Kourosch Abbaspour Tehrani, Milda Kersiene, Rimantas Venskutonis, Norbert De KimpeAbstract:Different types of model Melanoidins were thermally degraded, with subsequent identification of the volatiles produced, to obtain and compare the thermal degradation profile of various Melanoidins. At first, the volatiles produced from heated glucose/glycine standard Melanoidins were compared with glucose/glutamic acid and L-(+)-ascorbic acid/glycine standard Melanoidins. In the headspace of heated glucose/glycine Melanoidins, mainly furans, were detected, accompanied by carbonyl compounds, pyrroles, pyrazines, pyridines, and some oxazoles. Heating of L-(+)-ascorbic acid/glycine Melanoidins resulted in relatively more N-heterocycles, while from glucose/glutamic acid Melanoidins no N-heterocycles were formed. In a second part, a chemical treatment was applied to glucose/ glycine Melanoidins prior to the thermal degradation. Acid hydrolysis was performed to cleave glycosidically linked sugar moieties from the melanoidin skeleton. Nonsoluble glucose/glycine Melanoidins were also subjected to an oxidation. The results indicate that the thermal degradation profile is a useful tool in the characterization of different types of Melanoidins.
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flavor release in the presence of Melanoidins prepared from l ascorbic acid and amino acids
Journal of Agricultural and Food Chemistry, 2002Co-Authors: Cvetan Obretenov, An Adams, Kourosch Abbaspour Tehrani, Milda Kersiene, Jan C R Demyttenaere, Norbert De KimpeAbstract:High-molecular-weight (HMW) water-soluble Melanoidins were prepared from model systems of l-(+)-ascorbic acid−glycine, l-(+)-ascorbic acid−lysine, l-(+)-ascorbic acid−glutamic acid, and glucose−glycine using a very recently approved standard protocol. The amount of HMW water-soluble Melanoidins prepared from l-(+)-ascorbic acid was over 5−15 times higher than the amount obtained from glucose. The study of the release of a model flavor compound, namely isoamyl acetate, from Melanoidins by solid-phase microextraction (SPME) showed that SPME is a suitable technique for the analysis of flavor release from melanoidin-containing solutions. From the studies on the retention capacity of the Melanoidins toward isoamyl acetate, an increased release of the flavor compound was observed from the Melanoidins prepared from the l-(+)-ascorbic acid−glycine model system, whereas the opposite effect was observed from the Melanoidins prepared from the l-(+)-ascorbic acid−lysine/glutamic acid model systems. The Melanoidins pr...
Fernando M. Nunes - One of the best experts on this subject based on the ideXlab platform.
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carbohydrate content dietary fibre and Melanoidins composition of espresso from single dose coffee capsules
Food Research International, 2016Co-Authors: Guido R Lopes, Fernando M. Nunes, Andreia S Ferreira, Mariana Pinto, Claudia P Passos, Elisabete Coelho, Carla Rodrigues, Claudia Figueira, Silvia M Rocha, Manuel A CoimbraAbstract:Abstract Single-dose coffee capsule system is a technology used to prepare espresso coffee which offers consumers the possibility to choose among several blends. However, the characterization of espresso coffees extracted with these systems, namely regarding polysaccharides structures and melanoidin content, is scarce. In order to define a carbohydrate and melanoidin composition pattern for single-dose espresso coffee base blends, a range of 6 commercial espresso coffee blends was studied. In addition, a decaffeinated blend and a blend supplemented with plant natural extracts were also included. The base blends showed galactomannans as the predominant polysaccharides over arabinogalactans, on the contrary of the decaffeinated blend. The blend supplemented with natural plant extracts showed glucose-rich polysaccharides. The labelled intensity of coffee single-dose seems to be related with the unknown brown compounds of Melanoidins, present in the high molecular weight material of the brews. A pattern could be obtained for single-dose espresso coffee base blends, presenting an average per cup of 1.21 g of total solids and 242 mg of soluble dietary fibre, constituted by 62 mg of galactomannans and 48 mg of arabinogalactans, and 123 mg of Melanoidins. On average, 46% of espresso coffee low molecular weight compounds are adsorbed to the high molecular weight material, evidencing the importance of the adsorption/desorption phenomena for the properties of coffee dietary fibre.
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nature of phenolic compounds in coffee Melanoidins
Journal of Agricultural and Food Chemistry, 2014Co-Authors: Carina Coelho, Miguel Ribeiro, Ana C S Cruz, Rosario M M Domingues, Manuel A Coimbra, Mirko Bunzel, Fernando M. NunesAbstract:Phenolic compounds are incorporated into coffee Melanoidins during roasting mainly in condensed form (42–62 mmol/100 g) and also in ester-linked form (1.1–1.6 mmol/100 g), with incorporation levels depending on the green coffee chlorogenic acid content. The phenolic compounds are incorporated in different coffee melanoidin populations, but mainly in those soluble in 75% ethanol (82%), a significant correlation between the amount of phenolic compounds and the amount of protein and color characteristics of the different melanoidin populations being observed. The incorporation of phenolic compounds into coffee Melanoidins is a significant pathway of chlorogenic acid degradation during roasting, representing 23% of the chlorogenic acids lost. These account for the nearly 26% of the material not accounted for by polysaccharides and proteins present in coffee melanodins. The cleavage mechanism and the efficiency of alkaline fusion used to release condensed phenolics from coffee Melanoidins suggest that the phen...
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coffee Melanoidins structures mechanisms of formation and potential health impacts
Food & Function, 2012Co-Authors: Ana S P Moreira, Fernando M. Nunes, Rosario M M Domingues, Manuel A CoimbraAbstract:During the roasting process, coffee bean components undergo structural changes leading to the formation of Melanoidins, which are defined as high molecular weight nitrogenous and brown-colored compounds. As coffee brew is one of the main sources of Melanoidins in the human diet, their health implications are of great interest. In fact, several biological activities, such as antioxidant, antimicrobial, anticariogenic, anti-inflammatory, antihypertensive, and antiglycative activities, have been attributed to coffee Melanoidins. To understand the potential of coffee melanoidin health benefits, it is essential to know their chemical structures. The studies undertaken to date dealing with the structural characterization of coffee Melanoidins have shown that polysaccharides, proteins, and chlorogenic acids are involved in coffee melanoidin formation. However, exact structures of coffee Melanoidins and mechanisms involved in their formation are far to be elucidated. This paper systematizes the available information and provides a critical overview of the knowledge obtained so far about the structure of coffee Melanoidins, mechanisms of their formation, and their potential health implications.
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antiproliferative activity of Melanoidins isolated from heated potato fiber potex in glioma cell culture model
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Ewa Langner, Fernando M. Nunes, Piotr Pozarowski, Martyna Kandeferszerszen, Stefan Pierzynowski, Wojciech RzeskiAbstract:Potex constitutes a potato fiber preparation widely used as an ingredient to meat and bakery products which thermal treatment results in creation of new compounds. Melanoidins are high molecular weight brown end products of Maillard reaction, and few data presenting tumor cell growth inhibiting activity of Melanoidins have been reported. Thus, in present study we utilized water extract of Potex roasted (180 °C for 2 h), whose chemical characterization revealed the presence of melanoidin complexes. Heated Potex extract inhibited C6 glioma cell proliferation in a dose-dependent manner measured by MTT method. High molecular weight components present in initial extract were responsible for stronger antiproliferative effect compared with low molecular weight fraction. Impaired MAPK (mitogen-activated protein kinase) and Akt signaling was found in cells treated with the extract. Moreover, flow cytometry analyses revealed the extract to induce G1/S arrest in glioma cells. Simultaneously, Western blot analysis showed elevated levels of p21 protein with concomitant decrease of cyclin D1. In conclusion, observed antiproliferative activity of Melanoidins present in heated Potex was linked to disregulated MAPK and Akt signaling pathways, as well as to cell cycle cessation. These results suggest potential application of Potex preparation as a functional food ingredient and chemopreventive agent.
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Role of hydroxycinnamates in coffee melanoidin formation
Phytochemistry Reviews, 2009Co-Authors: Fernando M. Nunes, Manuel A CoimbraAbstract:Melanoidins are the high molecular weight brown end products of the Maillard reaction. They are formed during heat processing of foods like coffee, bread, malt, and beef. A chemical definition of these food polymers is still impossible, despite several efforts to determine their structure. In the last years, the interest in research on Melanoidins has increased due to their biological activities. Coffee brew is one of the main sources of Melanoidins in human diet. Various melanoidin fractions were obtained by applying chromatographic separation techniques or specific isolation procedures, allowing, a partial view on structural features and diversity of coffee brew Melanoidins. Different melanoidin populations can be found with respect to total carbohydrate contents and their structural features. In this paper, the recent advances in research on coffee melanoidin structures and formation mechanisms are reviewed. The participation of hydroxycinnamates in melanoidin formation, especially true for coffee Melanoidins, is a hypothesis older than three decades, but only recently more consistent data have been obtained for their presence. Although the role of hydroxycinnamates in melanoidin formation is not yet completely understood, it was demonstrated that the interaction between phenolic compounds and Melanoidins can be of non-covalent or of covalent nature. The most likely linkage point is through the protein fragments incorporated in the coffee melanoidin during the roasting process, although carbohydrates, such as arabinose, seem to be possible binding sites for the chlorogenic acid derivatives on these brown structures, too.
Josiane Alessandra Vignoli - One of the best experts on this subject based on the ideXlab platform.
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antioxidant activity polyphenols caffeine and Melanoidins in soluble coffee the influence of processing conditions and raw material
Food Chemistry, 2011Co-Authors: Josiane Alessandra Vignoli, D. G. Bassoli, Marta De Toledo BenassiAbstract:The production of soluble coffee starts with the selection of beans and is followed by roasting, grinding, extraction and drying. Lyophilised soluble coffees extracted by various methods from light, medium and dark-roasted arabica and robusta beans were evaluated for antioxidant activity (AA) using ABTS, Folin, DPPH and FRAP techniques. Caffeine, chlorogenic acid (5-CQA) and melanoidin content was also quantified. The data were analysed by principal component analysis. The AA values derived from the various methods used were correlated. Roasting resulted in the degradation of 5-CQA and formation of Melanoidins, while AA was largely unaffected by roasting. The extraction of soluble coffee more prominently affected the AA of light-roasted coffee, mainly because it favoured the extraction of 5-CQA. The larger caffeine content in robusta coffee resulted in greater AA. All of soluble coffee products studied possessed antioxidant potential, which was conferred by their concentrations of phenolic compounds, caffeine and Melanoidins.
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Antioxidant activity, polyphenols, caffeine and Melanoidins in soluble coffee: The influence of processing conditions and raw material
Food Chemistry, 2011Co-Authors: Josiane Alessandra Vignoli, D. G. Bassoli, M. T. BenassiAbstract:The production of soluble coffee starts with the selection of beans and is followed by roasting, grinding, extraction and drying. Lyophilised soluble coffees extracted by various methods from light, medium and dark-roasted arabica and robusta beans were evaluated for antioxidant activity (AA) using ABTS, Folin, DPPH and FRAP techniques. Caffeine, chlorogenic acid (5-CQA) and melanoidin content was also quantified. The data were analysed by principal component analysis. The AA values derived from the various methods used were correlated. Roasting resulted in the degradation of 5-CQA and formation of Melanoidins, while AA was largely unaffected by roasting. The extraction of soluble coffee more prominently affected the AA of light-roasted coffee, mainly because it favoured the extraction of 5-CQA. The larger caffeine content in robusta coffee resulted in greater AA. All of soluble coffee products studied possessed antioxidant potential, which was conferred by their concentrations of phenolic compounds, caffeine and Melanoidins. © 2010 Elsevier Ltd.