Peroxyl radical-scavenging activity of coffee brews

The ORACFL assay was used in non-automated mode to evaluate the specific peroxyl radical scavenging properties of the aqueous soluble components of green and roasted Arabica and Robusta coffee samples. A relationship between ORACFL and the concentration of CQAs (caffeoyl quinic acids) was found for...

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Veröffentlicht in:	European food research & technology 2005-08, Vol.221 (3-4), p.471-477
Hauptverfasser:	Castillo, M.D. del, Gordon, M.H, Ames, J.M
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity Biological and medical sciences Coffea arabica Coffea canephora Coffee coffee (beverage) coffee beans Coffee industry Coffee, tea and other stimulative beverage industries Coffeehouses Food industries Food processing food quality Free radicals Fundamental and applied biological sciences. Psychology Maillard reaction Maillard reaction products Peroxyl radicals quinic acid Roasting Scavenging
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