Study on the antioxidant properties of robusta and arabica coffee silverskin by-product with different degrees of grinding
This study evaluated the effects of coffee silverskin cultivar (Arabica and Robusta), grinding degree (<95 μm, 95–132 μm, >132 μm), and extraction solvent (water, ethanol) on the recovery of caffeine, chlorogenic acids, and antioxidant activity. Samples were analysed using HPLC, Folin-Ciocalteu, and...
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| Asıl Yazarlar: | , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2026-06-01
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| Seri Bilgileri: | Future Foods |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2666833525003442 |
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