Journal of Food Processing and Preservation ISSN 1745-4549

EFFECT OF GREEN AND ROASTED COFFEE ANTIOXIDANTS ON

QUALITY AND SHELF LIFE OF COOKIES AND CHOCOLATES
jfpp_710

835..845

G. BUDRYN1 and E. NEBESNY

Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz 90-924, Poland

Corresponding author.
TEL: 48-42-6313458;
FAX: 48-42-6367488;
EMAIL: grazyna.budryn@p.lodz.pl
Accepted for Publication March 3, 2012
doi:10.1111/j.1745-4549.2012.00710.x

ABSTRACT
Two extracts with high antioxidant activity were obtained from green and roasted
Robusta coffee. These extracts were added (in concentrations of 0.1, 0.5 and 1%)
to popular sweets rich in fat and susceptible to oxidation, such as cookies and
chocolates. The extent of oxidation of the samples supplemented with antioxidants and their traditional counterparts was compared. The tested samples were
stored for 12 weeks and analyzed in terms of physicochemical quality, sensory
properties and texture (instrumental method). It was found that supplementation
with the coffee extracts limited oxidative changes of fat in the stored confectionery
products. It also had beneficial impact on sensory characteristics of the chocolates.
The observed increase in the acid value of the fat both in cookies and chocolates
did not give rise to the acidic or rancid taste. The most favorable effects were
observed when the concentration of the extracts was 0.5%.

PRACTICAL APPLICATIONS
An extract isolated from green coffee beans contained over 30% of polyphenols
and 6% of caffeine. Manufacturing the extract is relatively not expensive and
analogous to instant roasted coffee. Previously, high antioxidant activity of the
extract was proved. Extracts in an amount of 1% was applied to the two different
confectionery products, characterized by high fat content of fat, but differing
parameters of obtaining, i.e., filled chocolates, prepared at room temperature and
cookies baked at 200C. Addition of green coffee extract positively affected the
oxidative stability of fat in both products during their manufacture and storage
and improved organoleptic characteristics of chocolates and cookies despite an
increase in acid value of fat resulting from its partial hydrolysis. This fact confirms
the possible use of polyphenol extract to various confectionery products, which
enriches them with significant amount of antioxidants and additionally with caffeine and its stimulating effect.

INTRODUCTION
In recent years the dynamic development of research on
natural functional food additives has been observed, including those that display high antioxidant activity. Antioxidants
extracted from natural plant resources are preferred by consumers in relation to potentially toxic, synthetic substances
(Schwarz et al. 2001; Scalbert et al. 2005; Dupas et al. 2006;
Yu and Cheng 2008). One of significant sources of antioxidants is coffee, which in model studies displayed higher
antioxidant activity than many other foods and antioxidant
preparations or substances (Somoza et al. 2003).

Coffee is consumed for hundreds of years and its moderate intake seems to have positive impact on health. Epidemiological studies revealed strong association between
coffee consumption and prevention of several chronic diseases such as type 2 diabetes, Parkinsons and Alzheimers
diseases, and liver malfunction. Coffee is probably also able
to reduce the incidence of some types of cancer (Shimazu
et al. 2005). These effects are a result of high concentrations
of polyphenols and caffeine.
Coffee is a very rich source of polyphenols, especially
hydroxycinnamic acids, including derivatives of caffeic acid
such as chlorogenic acids. Their content in green coffee is

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EFFECT OF COFFEE EXTRACT ON COOKIES AND CHOCOLATES

around 8%, and after roasting, it is still on a high level of

34% (Budryn et al. 2009). A rise in concentration of
Maillard-reaction products during roasting increases the
antioxidant activity of non-phenolic coffee compounds.
Consequently, the contribution of polyphenols to the total
antioxidant activity of coffee decreases because of their
gradual degradation. Chlorogenic acids concentration in
extracts from green coffee beans can be even 10-fold higher
than in extracts from roasted coffee. It was found that at
least one-third of hydroxycinnamic acids from coffee brews
is absorbed by blood serum, and their elevated level is
maintained for 8 h after the intake (Monteiro et al. 2007;
Farah et al. 2008).
According to current considerations, the amount of
polyphenols consumed per day should not exceed about
1 g. It has been established through data that the consumption of any food, including functional food, enriched in
polyphenols, polyphenol-rich extracts and polyphenolbased dietary supplements should be limited to dietary reference levels (Williamson and Holst 2008). Therefore, 300 g
of a product containing 1% green coffee extract will provide
about 1,000 mg of polyphenols, while consuming about
150 mg of caffeine, like in a traditional cup of coffee.
The market of coffee is enormous, and this commodity
ranks second to crude oil in terms of the total turnover
value. However, this market, which has been expanded
among others in many developing countries, has experienced crisis because of coffee overproduction and low prices
a few years ago. The last two years, fortunately, reversed this
trend. Nevertheless, manufacturing of innovating food
products containing coffee extract can help to manage surpluses of coffee (Naidu et al. 2008). It is to be noted that the
high antioxidant activity is displayed not only by standard
but also by low-grade coffee beans (unripe and/or defective)
because they contain a similar amounts of chlorogenic
acids. In traditional technologies, the imperfect coffee beans
are usually eliminated because they spoil the aroma of
roasted coffee (Ramalakshmi et al. 2008).
Polyphenols contained in coffee are mostly water soluble.
Their extraction is inexpensive and safe for consumers
health (unlike extraction with organic solvents). Besides, its
efficiency is relatively high. It is possible to obtain quite concentrated dried preparations of polyphenols without the
need of purification. The extract contains about 30% of
chlorogenic acids. Extraction can be kept on technological
plants applied in manufacturing of instant roasted coffee.
Roasted coffee, because of its attractive taste, was a traditional additive to a range of food products, especially confectionery, but also to fermented dairy products (Tan and
Korel 2007). For several years, the antioxidant effect of
roasted coffee was tested to prolong the shelf life of food
products, especially those containing significant amounts of
fat, susceptible to oxidative deterioration. Roasted coffee
836

G. BUDRYN and E. NEBESNY

extracts were used to protect potato flakes, poultry and pork

meat (Nissen et al. 2000, 2002, 2004). Supplementing food
with green coffee was the subject of few studies, focused
mainly on chemopreventive activity (Glei et al. 2006). In
contrast to the tocopherols, which exhibit the optimum
antioxidant activity at certain concentration, the activity of
chlorogenic acids grows proportionally to their content
(Huang et al. 1994; Gordon and Wishart 2010). Therefore,
supplementing foodstuffs with coffee preparations is
limited mainly by coffees sensory and technological
attributes.
This work aimed at supplementing fat-rich confectionery
products with antioxidants from green and roasted coffee to
reduce the fat deterioration during storage. Two different
products were selected for the study: first, obtained at
ambient temperature such as chocolates (nut cores coated
with chocolate couverture), and second, cookies baked at
200C. The study included also organoleptic and textural
characteristics to confirm the applicability of such preparations to tested products.

MATERIALS AND METHODS

Coffee Extracts Preparation
Extracts were prepared from dry-processed, green and
roasted Robusta (Coffea canephora) from Indonesia, purchased from P.H.P. Aspol Ltd. (Nowy Sacz, Poland). The
beans were convectively roasted in a laboratory roaster Precission Heartware (Framingham, MA), equipped with an
automatic cooler. Roasting was conducted until a drop in
mass reached 17%. That level was correlated with adequate
temperature inside the roaster 215C and established on
optimal organoleptic properties. The green color of the
roasted coffee beans was determined by the instrumental
CIE L*a*b* method (Lopez-Galilea et al. 2006), by using
Konica Minolta spectrophotometer (Tokyo, Japan). Roasting changed the color parameters as follows: L* decreased
from 70.33 to 42.65, a* increased from 2.83 to 5.34, and b*
decreased from 21.57 to 20.66. Coffee beans were ground to
480680 mm particles. Water extracts were prepared from
ground green or roasted coffee and water (1:5.75, m : m)
resulting in approximately 5% solid substance concentration. The proportion mentioned earlier proved a high efficiency of extraction, and the obtained solution was ready
for freeze drying as a method of preserving the extracts
(Shishikura et al. 2006). Grained beans were boiled with
water at 110C for 10 min in a high-pressure vial PS-5682
First (Vienna, Austria), then rapid cooled and filtrated
under reduced pressure (vacuum pump KNF Neuberger N
035.3 AT.18; Freiburg-Munzingen, Germany). Then, the
extracts were freeze dried in DELTA 1-24LSC Christ lyophilizer (Osterode am Harz, Germany). Moisture contents

Journal of Food Processing and Preservation 37 (2013) 835845 2012 Wiley Periodicals, Inc.

G. BUDRYN and E. NEBESNY

EFFECT OF COFFEE EXTRACT ON COOKIES AND CHOCOLATES

TABLE 1. CHOCOLATES CORE FORMULATION

Ingredient

Content
g/100 g

Fat
Crushed wafers
Sugar
Powdered milk
Cocoa powder
Milled nuts
Coffee extract

25
18
15
17
5
20
0.1, 0.5 or 1% of the rest

in dried extracts from green and roasted coffee were 1.3 and
2.5 g/100 g, respectively. The concentrations of chlorogenic
acids and caffeine quantified by high-performance liquid
chromatography were: chlorogenic acids: 37.6, 3.7 g/100 g,
and caffeine: 6.3, 4.5 g/100 g of dry weight, respectively.
Lyophilized extracts also contained protein 14.5 and 13.7 g/
100 g (Association of Official Analytical Chemists [AOAC]
988.05); fat 0.7 and 0.6 g/100 g (AOAC 950.54); ash 11.9
and 7.1 g/100 g (AOAC 923.03); and carbohydrates 28.3 and
38.2 g/100 g (as a difference to 100%), respectively. Determined pH of the extracts from green and roasted coffee,
measured at Schott CG, Schott Gerte GmbH pH-meter
(Mainz, Germany) was 6.0 and 5.3, respectively (Budryn
et al. 2009). These extracts were previous analyzed for their
antioxidant activity, and they exhibited high antioxidant
potential (Budryn and Nebesny 2008).

typical manner. The chocolates were wrapped separately in

aluminum film and put together into cardboard boxes,
while the cookies were wrapped in polyethylene bags filled
hermetically with nitrogen and their batches were also put
in cardboard boxes. Tested products were kept at a temperature of 20C. They were subjected to physicochemical analyses and sensory evaluation just after manufacturing and
after 6 and 12 weeks of storage.
Production of Chocolates. The first step of production
of chocolates was preparation of the cores. The fat was
melted at 40C prior to mixing and then all the ingredients
including coffee extract were blended by Bosch-Family
blender (Stuttgart, Germany) equipped with a hook stirrer
to obtain the uniform cake-like texture. This mass was
spread on a tray (wall height of 1.5 cm). The mass was kept
in a refrigerator until it completely set and then the cores
were formed through cutting with a disc knife to achieve a
length and a width of 3.5 and 1.5 cm, respectively.
The cores were put on an assembly line of a Promet
coating machine (Lodz, Poland), which coated the two
sides with tempered chocolate mass and then blew off an
excess of couverture from the surface of the cores. The
thickness of couverture depended on the rate of assembly
line movement. The latter was set at around 3 m/min,
which ensured the thickness of the couverture at around
1 mm, resulting in its content of approximately 15%
chocolate. Chocolates were packed separately in aluminum
foils. Then, 10 chocolates were put together into a cardboard box.

Preparing of Chocolates and Cookies

Freeze-dried coffee extracts were added to two confectionery products of high fat content, including chocolates with
nutty core and cookies. Formulations of these sweets are
shown in Tables 1 and 2. These basal recipes were enriched
with extracts from green and roasted coffee (0.1, 0.5 and
1%). Each tested product contained processed plant fat
typically used in an industrial scale. Chocolates contained
Akomic 2000 (Karlshamn, Sweden) while cookies contained
Akobake from the same manufacturer. The fats used are
transless, processed oils with no specific organoleptic features. After manufacturing, products were packaged in a

TABLE 2. COOKIES DOUGH FORMULATION

Ingredient

Content
g/100 g

Fat
Powdered sugar
Coarsely ground flour
Egg yolk
Coffee extract

25.5
17
51
6.5
0.1, 0.5 or 1% of the rest

Production of Cookies. The ingredients including coffee

extract were mixed manually and the dough was chilled.
Then, flat sheets of the dough (around 0.5 cm in height)
were formed and round dough discs (around 6 cm in diameter) were cut out and baked for 8 min at 200C until appropriate texture was achieved. The biscuits were left to cool
and then packaged in polyethylene bags (20 biscuits in one
packaging).
Analytical Methods. Sensory analysis was conducted by
eight panelists with tested sensory sensitivity and trained in
estimation of evaluated attributes. These attributes were
described in a five-level scale of intensity, in which one
denoted extremely poor quality, whereas five corresponded
to typical, characteristic and highly acceptable attributes.
This scale was used to characterize particular attributes of
two tested products:
(1) Chocolates: appearance, shape, surface and color of the
couverture, fracture and texture of couverture and core,
taste and aroma; and
(2) Cookies: appearance, shape, aeration, crispness, color,
taste and aroma.

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EFFECT OF COFFEE EXTRACT ON COOKIES AND CHOCOLATES

The total sensory score was calculated based on the scores

of the judged attributes.
Water activity was measured using Hygropalm AW-1 apparatus (Rotronic Instrument Corp., Hauppauge, NY). Product
sample (approximately 2 g) was placed in a WP-40 vial and
left in the closed vial for around 30 min at 23C. Then, the
opened vial was put on the plate of the apparatus and closed
with AW-DIO probe (Rotronic Instrument Corp.).
Fat was extracted prior to analysis. Extraction from
ground products was conducted with petroleum ether
(Tb = 4060C) in a semiautomatic Soxtec Avanti 2000
extractor (Foss, Sweden). Samples of about 10 g were dissolved for 15 min in 70 mL of boiling ether and then continuously extracted for 45 min with condensed ether
vapors. It was followed by distillation of the ether (for
20 min) and removal of ether residuals from extracted fat
for 30 min at 50C. The extracted fat was analyzed for the
acid (Cox and Pearson 1962a) and peroxide value (Cox and
Pearson 1962b), and contents of conjugated dienes and
trienes according to ultraviolet (UV) spectrophotometric
method at 232 and 268 nm after dissolving of 200 mg of fat
in 100 mL of isooctane. Absorbance was measured on
UV/visible spectrophotometer U-2800A Hitachi (Tokyo,
Japan) and expressed as E1%1cm(232) or E1%1cm(268) for dienes and
trienes, respectively.
Texture analysis was conducted using TA.XTplus analyzer,
Stable Macro System (Godalming, U.K.), equipped with
blade set probe. Measurement consisted of cutting of the
samples of whole chocolates (18 g) or cakes (8 g), with a flat
blade. The maximum value of force used corresponds to the
samples hardness, while the area under the peak is a measure
of the samples cohesiveness. The rate of probe movement
was 1 mm/s and the distance of the movement was 9 mm.
Statistical Analysis. Analyses were carried out in triplicate and their results were subjected to statistical analysis. It
comprised determination of average values and their standard deviation as well as one-way analysis of variance at the
significance level P 0.05.

RESULTS AND DISCUSSION

Texture and Sensory Properties of Cookies
and Chocolates
Texture parameters of cookies and chocolates were determined using a texture analyzer. The hardness was measured
as the maximum force that occurred during cutting of
samples with the flat-blade probe. Typical curves of the
cutting force of chocolates and cookies (fresh and kept for
6 and 12 weeks) are shown in Fig. 1a,b. The area under
the curve is interpreted as cohesiveness of tested samples.
Results of texture tests are shown in Table 3.
838

G. BUDRYN and E. NEBESNY

Figure 1a presents the cutting force of chocolates. The

fresh ones were characterized by a single peak in this part of
the curve, which corresponds to the piercing of the chocolates core 4 s into the experiment (the thickness of couvertures was around 1 mm and the rate of the probes
movement was 1 mm/s). During the storage, the cocoa
butter contained in the chocolate couverture was gradually
converted into a harder polymorphic form. This transformation caused the increase in the cutting force of the couverture, which became even harder than the core, and
cutting of that layer required the highest cutting force. This
effect was already observed after 6 weeks of storage. Also,
the increase in hardness of the cores themselves caused by
polymorphic changes in fat (Swiercz 2007) and recrystallization of sucrose was observed under storage conditions.
The changes were accompanied by the increase in brittleness (vertical line appeared because of the core breakage in
approximately 5 s into the cutting of chocolates kept for 12
weeks).
The curve of hardness of the cookies was characterized by
a sharp peak reflecting their cracking usually appearing
during cutting (Fig. 1b). Storage resulted in an increase of
hardness, which led to more fragile structure observed as
more vertical nature of the peak corresponding to the
cracking. The cohesiveness of cookies gradually increased
during the storage.
Addition of coffee extracts influenced the increase in
hardness of both fresh and stored chocolates, and the cohesiveness of the two tested products. Similar results were also
obtained by Rodrigues et al. (2007), who analyzed texture
properties of cookies with addition of roasted coffee in
various forms. Despite the increased hardness and cohesiveness of products supplemented with the extracts just after
manufacturing, compared with the control products, the
sensory properties of fresh chocolates and cookies were not
worsened (Tables 3 and 4). Furthermore, the increased
cohesiveness of chocolates during storage caused by the
addition of coffee extracts resulted in better notes of texture
of sensory evaluation. This effect presumably results from
the hygroscopicity of the extracts, which bound water contained in the core that was confirmed by a statistically significant (P < 0.05) reduction of water activity of chocolates
with 1% of coffee extracts stored for 12 weeks as compared
with the control chocolates. Lowering the water activity can
delay the recrystallization of sucrose in the product, which
normally increases the friability and sandy mouth feel and
causes deterioration of organoleptic properties (Table 4).

Changes of Fat Quality during Storage

The main reason for supplementing the confectionery
products with coffee extracts was to prevent fat deterioration. To evaluate changes in fat quality, typical analyses such

Journal of Food Processing and Preservation 37 (2013) 835845 2012 Wiley Periodicals, Inc.

G. BUDRYN and E. NEBESNY

EFFECT OF COFFEE EXTRACT ON COOKIES AND CHOCOLATES

Couverture

Core

Force (g)
2000

12
1800
1600
1400
1200
1000

800

600
400
200
0

10
Time (sec)

-200

B
Force (g)
4500

12

4000

3500
3000

0
2500
2000
1500
1000
500

FIG. 1. TYPICAL CURVE OF CUTTING FORCE

(HARDNESS) OF (A) CHOCOLATES AND (B)
COOKIES, FRESH (0) AND AFTER 6 AND 12
WEEKS OF STORAGE

as peroxide and acid value, and contents of conjugated

dienes and trienes were performed. Because only the core of
chocolates was supplemented with coffee extracts, fat from
chocolates was extracted after the removal of the couverture. Cocoa butter contained in the couverture, because of
the high level of saturation and content of natural antioxidants, which prevent rancidity, is one of the most stable
fats known, and was expected to be resistant to oxidative
deterioration.
Immediately after backing the peroxide value of fat
extracted from cookies was around 0.5 meq O2/kg of fat in
all tested samples (Table 5). During storage oxidative
changes were observed, particularly after 12 weeks. Deterioration decreased after supplementing with coffee extracts.

10

Time (sec)

-500

The best effect was observed when concentration of extracts

from green and roasted coffee in cookies was 0.5% (by 60
and 51%, respectively).
The peroxide value of fat extracted from freshly prepared chocolates was relatively high. It was most probably
a consequence of aeration during the mixing of nutty
masses that contained liquid fat. The peroxide value of
fresh chocolates was decreased by 12% when supplemented
with green coffee extract in concentrations of 0.5 and 1%.
This indicates that the extract protected the fat during the
mixing stage. The peroxide value was gradually increasing
under storage conditions. Supplementing green and
roasted coffee extracts in a 0.5% concentration decreased
the peroxide value by 48 and 35%, respectively. There was

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EFFECT OF COFFEE EXTRACT ON COOKIES AND CHOCOLATES

Roasted coffee extract

Product type and
concentration of
coffee extract
Cookies 0%
Cookies 0.1%
Cookies 0.5%
Cookies 1.0%
Chocolates 0%
Chocolates 0.1%
Chocolates 0.5%
Chocolates 1.0%
Cookies 0%
Cookies 0.1%
Cookies 0.5%
Cookies 1.0%
Chocolates 0%
Chocolates 0.1%
Chocolates 0.5%
Chocolates 1.0%

G. BUDRYN and E. NEBESNY

Green coffee extract

Storage time (weeks)

0

Hardness (g)
3,315.7b
2,312.5a
2,412.6a
3,576.9b,c
2,431.7a
3,626.6b,c
a
2,467.2
3,643.1b,c
1,322.7a
1,416.0a,b
a
1,336.1
1,447.1a,b
1,435.0a,b
1,475.3a,b
1,462.1a,b
1,515.0b,c
Cohesiveness (g s)
2,390.7b
2,192.5a
2,194.3a
2,373.9b
2,463.8b
2,877.8c,d
2,491.0b
2,937.7c,d
3,797.9
4,120.7b
4,120.8b
4,518.0c
4,135.2b
4,622.8c,d
b,c
4,492.4
4,627.9c,d

12

12

4,389.2d
4,432.4d
4,576.2d
4,585.7d
1,990.0d,e
2,074.8e
2,082.4e
2,148.8e

2,312.5a
2,325.3a
2,393.7a
2,405.3a
1,322.7a
1,411.9a,b
1,449.7a,b
1,474.9a,b

3,315.7b
3,576.3b,c
3,641.6b,c
3,692.7b,c
1,416.0a,b
1,439.1a,b
1,535.0b,c
1,617.9c,d

4,389.2d
4,423.6d
4,484.2d
4,551.5d
1,990.0d,e
2,043.6e
2,075.4e
2,117.0e

2,813.5c,d
3,039.2d
3,267.2e
3,569.9f
4,661.2c,d
4,987.3d
4,981.5d
5,058.6d,e

2,192.5a
2,270.6a,b
2,463.8b
2,461.9b
3,797.9
4,076.1b
4,362.0b,c
4,621.5c,d

2,390.7b
2,731.4c
3,035.8d
3,100.7d,e
4,120.7b
4,714.9b
4,810.1d
4,880.8d

2,813.5c,d
3,287.7e
3,402.7e,f
4,264.7
4,661.2c,d
4,885.4d
5,235.2e
5,691.0

TABLE 3. TEXTURE PROPERTIES OF COOKIES

(8 G) AND CHOCOLATES (18 G) SAMPLES
SUPPLEMENTED WITH COFFEE EXTRACTS
DURING 12 WEEKS OF STORAGE

Values relating to one product and analyzed property, signed with the same letter are not statistically different (P > 0.05).

no statistically significant difference between results

obtained for 0.5 and 1% concentrations of coffee extracts,
while the concentration of 0.1% was found to be statistically less effective.
The content of conjugated dienes, which provide evidence of the appearance of primary products of fat oxidation, was more than twice as high in fresh controlled
cookies, compared with chocolates because of the high
temperature in the baking step (around 3.4 and 1.8,

TABLE 4. ORGANOLEPTIC PROPERTIES OF COOKIES AND

CHOCOLATES SUPPLEMENTED WITH COFFEE EXTRACTS DURING 12
WEEKS OF STORAGE
Roasted coffee extract
Product type and
concentration of
coffee extract

Green coffee extract

Storage time (weeks)

0

Organoleptic properties (points 15)

4.9a
Cookies 0%
4.9a
Cookies 0.1%
5.0a
4.8a,b
Cookies 0.5%
4.9a
4.8a,b
b
Cookies 1.0%
4.7
4.7b
Chocolates 0%
4.4c
4.3b,c
Chocolates 0.1% 4.6c,d
4.2b
c
Chocolates 0.5% 4.4
4.3b,c
Chocolates 1.0% 4.3b,c
4.4c

12

12

4.6b
4.7b
4.8a,b
4.6b
3.7a
3.7a
4.5c
4.6c,d

4.9a
5.0a
4.8a,b
4.8a,b
4.4c
4.5c
4.5c
4.4c

4.9a
4.8a,b
4.9a
4.7b
4.3b,c
4.6c,d
4.6c,d
4.6c,d

4.6b
4.8a,b
4.7b
4.6b
3.7a
4.7d
4.8d
4.7d

Values relating to one product and analyzed property, signed with the
same letter are not statistically different (P > 0.05).

840

respectively) (Table 5). The presence of green and roasted

coffee extracts in tested products (both in fresh products
and products kept for 12 weeks) reduced the content of
conjugated dienes. The best results were obtained in
samples with the concentration of 1% of the preparations.
After 12 weeks, the content of conjugated dienes was
reduced in both products by approximately 15%.
The content of conjugated trienes, which is a measure of
concentration of secondary fat oxidation products, was
generally lower than the content of dienes and higher
in fat extracted from cookies compared with chocolates
(Table 5). The strongest antioxidative effect of coffee
extracts was observed in the baking step. For instance, the
content of conjugated trienes was decreased by 50% when
cookies were supplemented with 1% of green coffee
extracts. Roasted coffee was most effective at the 0.5% concentration. After 12 weeks of storage, trienes in cookies
decreased by 27 and 33%, and by 15 and 21% in
chocolates, when extracts of roasted and green coffee were
incorporated.
The acid value characterizes hydrolytic fat deterioration.
This parameter was stable during storage in the control
cookies, whereas in the samples containing coffee extracts, it
was higher just after baking and increased during storage
with positive correlation to the concentration of extracts
(Table 5). Presumably, this is due to the high content of
organic acids in coffee preparations. Consequently, triacylglycerols could be more susceptible to hydrolysis. The effect
of coffee extracts to increase chocolates acid value was

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G. BUDRYN and E. NEBESNY

TABLE 5. PEROXIDE VALUE, CONJUGATE

DIENES, TRIENES AND ACID VALUE OF FAT
SAMPLES EXTRACTED FROM COOKIES AND
CHOCOLATES SUPPLEMENTED WITH COFFEE
EXTRACTS DURING 12 WEEKS OF STORAGE

EFFECT OF COFFEE EXTRACT ON COOKIES AND CHOCOLATES

Roasted coffee extract

Product type and
concentration of
coffee extract

Green coffee extract

Storage time (weeks)

0

Peroxid value (meq O2/kg of fat)

Cookies 0%
0.5a
Cookies 0.1%
0.5a
Cookies 0.5%
0.4a
Cookies 1.0%
0.5a
Chocolates 0%
4.1b
Chocolates 0.1%
3.9b
Chocolates 0.5%
4.0b
Chocolates 1.0%
4.0b
1%
Conjugated diens E 1 cm (232)
Cookies 0%
3.38c
Cookies 0.1%
3.36c
Cookies 0.5%
3.24b
Cookies 1.0%
3.05a
Chocolates 0%
1.85b
Chocolates 0.1%
1.78a,b
Chocolates 0.5%
1.71a
Chocolates 1.0%
1.65a
Conjugated triens E1%1 cm (268)
Cookies 0%
1.46f
Cookies 0.1%
0.87b
Cookies 0.5%
0.90b,c
Cookies 1.0%
1.02c
Chocolates 0%
0.38b,c
Chocolates 0.1%
0.35b
Chocolates 0.5%
0.32a
Chocolates 1.0%
0.23
Acid value (mg KOH/g of fat)
Cookies 0%
1.3a
Cookies 0.1%
1.4a
Cookies 0.5%
1.4a
Cookies 1.0%
1.6b
Chocolates 0%
0.4a
Chocolates 0.1%
0.4a
Chocolates 0.5%
0.6b
Chocolates 1.0%
0.8

12

12

1.4
1.2d
0.9c
1.0c
5.1d,e
4.8d
4.9d
5.0d,e

4.3
4.0
1.7
3.7e
8.5
5.8
5.5f
5.6f

0.5a
0.5a
0.5a
0.4a
4.1b
3.6
2.9a
2.9a

1.4
1.1c,d
0.7b
0.8b,c
5.1d,e
5.0
4.1b
4.3b,c

4.3
3.7e
2.1
2.6
8.5
7.3
4.4c
4.5c,d

3.62d,e
3.41c,d
3.28b
3.11a
2.23d
2.19d
2.00c
2.05c

3.73e
3.63d,e
3.59d,e
3.26b
2.42e
2.38e
2.07c
2.03c

3.38c
3.23b
3.79e
3.72e
1.85b
1.87b
1.83b
1.89b,c

3.62d,e
3.29b
3.19a,b
3.14a
2.23d
2.16d
2.14c,d
2.04c

3.73e
3.34b,c
3.31b,c
3.17a,b
2.42e
2.23d,e
2.11c,d
2.10c,d

1.47f
1.12d
1.04c
1.17d,e
0.41c
0.40c
0.34a,b
0.30a

1.55
1.25e
1.23e
1.48f
0.47d
0.46d
0.40c
0.40c

1.46f
0.92b,c
0.83a,b
0.78a
0.38b,c
0.33a,b
0.32a,b
0.30a

1.47f
1.11d
1.08c,d
0.82a,b
0.41c
0.38b,c
0.37b
0.35b

1.55
1.31e
1.24e
1.05c
0.47d
0.41c
0.38b,c
0.37b

1.3a
1.4a
1.5a,b
1.8b,c
1.7c
1.8c
1.8c
1.9c,d

1.3a
1.4a
1.5a,b
1.9c
1.8c
1.8c
2.0d
2.1d

1.3a
1.4a
1.5a,b
1.9c
0.4a
0.4a
0.5a,b
0.6b

1.3a
1.4a
1.6b
2.0c
1.7c
1.7c
1.7c
1.8c

1.3a
1.4a
1.7b
2.0c
1.8c
1.8c
1.8c
1.9c,d

Values relating to one product and analyzed property, signed with the same letter are not statistically different (P > 0.05).

weaker compared with its effect in cookies, and is statistically similar for green and roasted coffee extracts.

Acidity and Moisture Analysis

Supplementing cookies and chocolates with green and
roasted coffee extracts contributed to their increased acidity.
For instance, the acidity of cookies supplemented with 1%
green coffee extract increased by 58% only after baking,
when compared with control (the acidity of control cookies
was relatively low, 1.2 mL 1 M NaOH/100 g) (Table 6).
Probably, in cookies with coffee extract ingredients, more
substances that cause an increase of acidity were produced

as an effect of high processing temperature. For example,

chlorogenic acids can be oxidized to corresponding chinones, which easily takes part in Maillard reaction. The acidity
of control chocolates was 4.7 mL 1 M NaOH/100 g. Addition of 0.5 and 1% green coffee extract increased this
parameter by 9%. During storage, the acidity of cookies did
not change statistically, while the acidity of chocolates
decreased after 12 weeks of storage with an exception of
chocolates enriched with 1% green coffee extract (maintained at statistically the same level).
Water activity and moisture content of cookies and
chocolates were tested as a function of the concentration of
the extracts and time of storage (Figs. 2 and 3). Water

Journal of Food Processing and Preservation 37 (2013) 835845 2012 Wiley Periodicals, Inc.

841

EFFECT OF COFFEE EXTRACT ON COOKIES AND CHOCOLATES

Roasted coffee extract

Product type and
concentration of
coffee extract

G. BUDRYN and E. NEBESNY

Green coffee extract

Storage time (weeks)

0

Acidity (mL 1 M NaOH/100 g of fat)

Cookies 0%
1.2a
Cookies 0.1%
1.3a
Cookies 0.5%
1.5b
Cookies 1.0%
1.8c
Chocolates 0%
4.7b
chocolates 0.1%
4.8b,c
Chocolates 0.5%
5.1c
Chocolates 1.0%
5.1c

12

12

1.3a
1.4a,b
1.5b
1.9c,d
4.0a
4.1a
4.6b
5.0c

1.2a
1.4a,b
1.4a,b
1.7c
4.2a,b
4.3a,b
4.3a,b
4.5b

1.2a
1.4a,b
1.6b,c
1.9c,d
4.7b
4.7b
4.8b,c
4.8b,c

1.3a,b
1.4b
1.7c
2.0d
4.0a
4.0a
4.6b
5.0c

1.3a,b
1.4b
1.6b,c
2.0d
4.2a,b
4.3a,b
4.6b
5.0c

TABLE 6. ACIDITY OF COOKIES AND

CHOCOLATES SAMPLES SUPPLEMENTED
WITH COFFEE EXTRACTS DURING 12 WEEKS
OF STORAGE

Values relating to one product and analyzed property, signed with the same letter are not statistically different (P > 0.05).

A
5,8

0.1

5,3

0.5

Moisture content (g x 100g-1)

4,8

0.1

4,3

1
0.5
0 weeks of storage

3,8

6 weeks of storage
3,3
2,8

12 weeks of storage
0.1 0.5
0

2,3
1,8
0,2

0,25

0,3

0,35

0,4

0,45

0,5

Water activity (-)

B
5,8

0.1
0

Moisture content (g x 100g1)

5,3

4,8

0.5

0.5
1
0 0.1

4,3

0 weeks of storage

3,8

6 weeks of storage
12 weeks of storage

3,3
2,8
2,3
1,8
0,2

0.1
1

0.5

0,25

0,3

0,35

Water activity (-)

842

0,4

0,45

FIG. 2. MOISTURE CONTENT AND WATER

ACTIVITY OF COOKIES SUPPLEMENTED
WITH 0, 0.1, 0.5 AND 1% OF (A) GREEN
AND (C) ROASTED COFFEE EXTRACT
DURING STORAGE

Journal of Food Processing and Preservation 37 (2013) 835845 2012 Wiley Periodicals, Inc.

G. BUDRYN and E. NEBESNY

EFFECT OF COFFEE EXTRACT ON COOKIES AND CHOCOLATES

A
2,5

Moisture content (g x 100g-1)

2,4

2,3

0
0
0

2,2

0 weeks of storage
0.1

2,1

12 weeks of storage

1
0.5

1,9

6 weeks of storage

0.1
1

0.5

0.5

0.1
1,8
0,2

0,25

0,3

0,35

0,4

0,45

Water activity (-)

B
2,50

Moisture content (g x 100g-1)

FIG. 3. MOISTURE CONTENT AND WATER

ACTIVITY OF CHOCOLATES SUPPLEMENTED
WITH 0, 0.1, 0.5 AND 1% OF (A) GREEN
AND (B) ROASTED COFFEE EXTRACT
DURING STORAGE

2,40

2,30

0.1
1

0.1

2,20

0.5

2,10

0.1

0.5
1

0 weeks of storage

6 weeks of storage
12 weeks of storage
0.5

2,00

1,90

1,80
0,2

0,25

activity of fresh cookies varied between 0.22 and 0.25 while

moisture content ranged between 2.4 and 2.8 g/100 g. After
6 weeks of storage, water activity increased to 0.260.30. It
was higher in cookies supplemented with green coffee
extract compared with those containing the preparation
from roasted coffee. Both water activity and moisture
content increased after the next 6 weeks of storage. During
this period, water activity was affected to a greater extent, in
contrast to the first part of the storage. Particularly high
water activity was observed in cookies enriched with 0.5 and
1% green coffee extract, which were also characterized by
relatively high moisture content. Such changes in these
parameters could be related to the recrystallization of
sucrose and releasing of water, which is bound to other
ingredients, different in both extracts and products.
In fresh chocolates, moisture content was decreased with
the addition of coffee extracts (particularly green coffee).

0,3

0,35

0,4

0,45

Water activity (-)

During the storage, water activity of chocolates was gradually growing. Supplementing with green coffee extract statistically decreased this parameter compared with control
chocolates, and the effect of its concentration on changes in
water activity was not statistically significant (P > 0.05).
The increase in the moisture content of cookies was
greater during the first 6 weeks of storage while water activity increased mostly during the successive 6 weeks. Considering chocolates, only the increase of water activity during
storage was observed. Both these parameters have a strong
impact on texture and sensory properties of these products
and can stimulate the rate of oxidative and microbiological
deterioration. Water activity in tested products was below
the level at which any growth of microorganisms could be
possible. However, the substantial increase in acid value of
the fats provided evidence of their hydrolysis and could be
related to increased water activity and total acidity of the

Journal of Food Processing and Preservation 37 (2013) 835845 2012 Wiley Periodicals, Inc.

843

EFFECT OF COFFEE EXTRACT ON COOKIES AND CHOCOLATES

product. It was the only one disadvantageous effect caused

by addition of coffee extracts to tested products. Nevertheless, fat hydrolysis can improve its digestion because monoand diacylglycerols act as fat emulsifiers in the alimentary
tract. After hydrolysis, the used confectionery fats were not
the source of short-chain fatty acids, which are unacceptable
in terms of sensory features.

CONCLUSIONS
Supplementing the tested confectionery products with antioxidants from coffee caused beneficial effects such as slower
fat oxidation, which was manifested by the lower peroxide
value and concentrations of conjugated dienes and trienes.
The extracts from green coffee added to the cookies and
chocolates in concentrations of up to 1% were not recognized
in sensory analyses as a foreign and unpleasant flavor, while
the products supplemented with extracts from roasted coffee
had a slight coffee flavor which was well accepted in these
products. The effect of the coffee extracts on moisture
content in the cookies during storage was marginal, while in
the chocolates, it lowered its moisture content and water
activity, which improved its texture. The chocolates core was
more brittle and the chocolates were less glutinous and greasy
than the reference products. Therefore, sensory properties of
chocolates that contained 1% coffee extracts and were kept
for 12 weeks were highly acceptable. Supplementing the
tested confectionery products with 0.5% green or roasted
coffee extract resulted in substantial slowing down of fat oxidation. This concentration is more economically reasonable
compared with the addition of 1% extract, although it also
had positive effect. However, taking into consideration the
documented, beneficial effects of coffee extracts (in particular
of green coffee) on human health, the enrichment of foods
with 1% extracts can enhance their health-promoting activity. Undoubtedly, further detailed investigations in this area
are necessary. Particularly interesting is the effect of intake of
tested products on in vivo antioxidative capacity, metabolism
and blood concentration of glucose. Such effects are very
important in the case of confectionery products and should
be the subject of further research.

ACKNOWLEGMENT
We acknowledge financial support from the Polish Ministry
of Science and Academic Education through the project
N N 312 300 137.
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