The Chemical Origin of Free Radicals in Coffee and Other Beverages

The Chemical Origin of Free Radicals in Coffee and Other Beverages

Sugars or carbohydrates are identified as the source of free radicals in coffees, ersatz coffees, a number of other food flavouring and colouring agents formed by processes involving heating, and in beers and stouts. The radicals are not derived from phenolic constituents, in contrast to those in wi...

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Veröffentlicht in:Free radical research 1995-01, Vol.23 (4), p.393-399
Hauptverfasser: Gonis, J., Hewitt, D. G., Troup, G., Hutton, D. R., Hunter, C. R.
Format: Artikel
Sprache:eng
Schlagworte:
Beverages
Coffee
Coffee - chemistry
Electron Spin Resonance
Electron Spin Resonance Spectroscopy
ersatz coffee
Free Radicals - chemistry
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Zusammenfassung:Sugars or carbohydrates are identified as the source of free radicals in coffees, ersatz coffees, a number of other food flavouring and colouring agents formed by processes involving heating, and in beers and stouts. The radicals are not derived from phenolic constituents, in contrast to those in wine, and are unlikely to be due solely to the occurrence of Maillard reactions.
ISSN:1071-5762
1029-2470
DOI:10.3109/10715769509065260