Phenolic Characterization, Melanoidins, and Antioxidant Activity of Some Commercial Coffees from Coffea arabica and Coffea canephora

Coffee phenols were identified, quantified and correlated with antioxidant activity determined by the ABTS•+ (2,2'-azinobis( 3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH• (2,2-diphenyl -1-picrylhydrazyl radical) assays. Melanoidins (Maillard reaction products) were determined for green an...

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Bibliografiske detaljer
Udgivet i:Journal of the Mexican Chemical Society
Main Authors: Lucía Margarita Pérez-Hernández, Karla Chávez-Quiroz, Luis Ángel Medina-Juárez, Nohemí Gámez Meza
Format: Artigo
Sprog:Inglês
Udgivet: Sociedad Química de México 2012
Fag:
Multidisciplinaria (Ciencias Naturales y Exactas)
Coffee
Caffeine
Chlorogenic Acid
Coffee Processing
Maillard Reaction Products
Online adgang:https://www.redalyc.org/articulo.oa?id=47525153012
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