Effect of roasting on the antioxidant activity of coffee brews

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 13, 2002, Pages 3698-3703

  Del Castillo, María Dolores ^a   Ames, Jennifer M ^a   Gordon, Michael H ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

ABTS.+ assay; Antioxidant activity; Capillary electrophoresis; Coffee; Roasting

Indexed keywords

ALCOHOL; ANTIOXIDANT; CHLOROGENIC ACID; SCAVENGER; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CAPILLARY ELECTROPHORESIS; CHEMISTRY; COFFEE; COLOR; FOOD PROCESSING; GEL CHROMATOGRAPHY; GEL FILTRATION CHROMATOGRAPHY; HEAT; MOLECULAR WEIGHT; SOLUTION AND SOLUBILITY; ULTRAVIOLET SPECTROPHOTOMETRY;

COFFEA ARABICA;

ANTIOXIDANTS; CHLOROGENIC ACID; CHROMATOGRAPHY, GEL; COFFEE; ELECTROPHORESIS, CAPILLARY; ETHANOL; FREE RADICAL SCAVENGERS; HEAT; SOLUTIONS; SPECTROPHOTOMETRY, ULTRAVIOLET; WATER;

EID: 0037134635     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011702q     Document Type: Article

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