Quantitation of volatiles and nonvolatile acids in an extract from coffee beverages: Correlation with antioxidant activity

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 16, 2006, Pages 6054-6058

  Fujioka, Kazutoshi ^a   Shibamoto, Takayuki ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Antioxidant activity; Brewed coffee; Chlorogenic acid; Heterocyclic compounds

Indexed keywords

ANTIOXIDANT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CAFFEINE; CARBOXYLIC ACID; COD LIVER OIL; COUMARIC ACID; FERULIC ACID; MALONALDEHYDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; CHEMISTRY; COFFEE; GAS CHROMATOGRAPHY; OXIDATION REDUCTION REACTION; VOLATILIZATION;

ACIDS, CARBOCYCLIC; ANTIOXIDANTS; CAFFEIC ACIDS; CAFFEINE; CHROMATOGRAPHY, GAS; COD LIVER OIL; COFFEE; COUMARIC ACIDS; MALONDIALDEHYDE; OXIDATION-REDUCTION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILIZATION;

EID: 33748426476     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060460x     Document Type: Article

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