Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 863-868

  Vignoli, J A ^a   Bassoli, D G ^a   Benassi, M T ^b  

^a Research and Development Department   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Coffea arabica; Coffea Canephora; Extraction; Roasting degree

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; CAFFEINE CONTENTS; CHLOROGENIC ACIDS; COFFEA ARABICA; COFFEA CANEPHORA; MELANOIDINS; PHENOLIC COMPOUNDS; POLYPHENOLS; PROCESSING CONDITION; ROASTED COFFEE; ROASTING DEGREE; ROBUSTA COFFEE; SOLUBLE COFFEE;

PHENOLS; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS;

COFFEE;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTIOXIDANT; CAFFEINE; CHLOROGENIC ACID; MELANOIDIN DERIVATIVE; POLYPHENOL DERIVATIVE; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; COFFEE; CONTROLLED STUDY; DEGRADATION; EXTRACTION; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FOOD PROCESSING; GRINDING; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS;

COFFEA ARABICA; COFFEA CANEPHORA;

EID: 77956618578     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.008     Document Type: Article

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