Antioxidative activities of heterocyclic compounds formed in brewed coffee

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 11, 2000, Pages 5600-5603

  Fuster, Marie Delores ^c   Mitchell, Alyson E ^a   Ochi, Hirotomo ^b   Shibamoto, Takayuki ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Japan Inst for the Control of Aging   (Japan)

^c UNIVERSITY OF MURCIA   (Spain)

Author keywords

Antioxidants; Coffee aroma; Heterocyclic compounds

Indexed keywords

2 METHYLFURAN; ALDEHYDE; ANTIOXIDANT; BUTYLCRESOL; FURAN DERIVATIVE; HETEROCYCLIC COMPOUND; HEXANOIC ACID; HEXANOIC ACID DERIVATIVE; N HEXANAL; N-HEXANAL; PYRROLE DERIVATIVE; THIAZOLE DERIVATIVE; THIOPHENE DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; COFFEE; COOKING; GAS CHROMATOGRAPHY; OXIDATION; OXIDATION REDUCTION REACTION;

ALDEHYDES; ANTIOXIDANTS; CHROMATOGRAPHY, GAS; COFFEE; COOKERY; HETEROCYCLIC COMPOUNDS; HEXANOIC ACIDS; OXIDATION-REDUCTION;

EID: 0033662181     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000605e     Document Type: Article

References (3)

1. Daglia, M.; Papetti, A.; Gregotti, G.; Berte, F.; Gazzani, G. In vitro antioxidant and ex vivo protective activities of green and roasted coffee. J. Agric. Food Chem. 2000, 48, 1449-1454.
2. Eiserich, J. P.; Shibamoto, T. Antioxidative activity of volatile heterocyclic compounds. J. Agric. Food Chem. 1994, 42, 1060-1063.
3. Eiserich, J. P.; Wong, J. W.; Shibamoto, T. Antioxidative activities of furan- and thiophenethiols measured in lipid peroxidation systems and by tyrosyl radical scavenging assay. J. Agric. Food Chem. 1995, 43, 647-650.