The antioxidant and chlorogenic acid profiles of whole coffee fruits are influenced by the extraction procedures

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 8, 2011, Pages 3754-3762

  Mullen, W ^a   Nemzer, B ^b   Ou, B ^c   Stalmach, A ^a   Hunter, J ^b   Clifford, M N ^d   Combet, E ^a  

^a UNIVERSITY OF GLASGOW   (United Kingdom)

^b FutureCeuticals Inc   (United States)

^c Brunswick Labs   (United States)

^d UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

antioxidant activity; caffeine; chlorogenic acid; coffee fruits; extract; green coffee

Indexed keywords

ANTIOXIDANT ACTIVITIES; CAFFEINE; CHLOROGENIC ACIDS; COFFEE FRUITS; EXTRACT; GREEN COFFEE;

ESTERS; EXTRACTION; FRUITS; PLANTS (BOTANY); POWDERS;

COFFEE;

ANTIOXIDANT; CHLOROGENIC ACID;

ARTICLE; CHEMISTRY; COFFEE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; ULTRAVIOLET SPECTROPHOTOMETRY;

ANTIOXIDANTS; CHLOROGENIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEE; MASS SPECTROMETRY; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 79954991391     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200122m     Document Type: Article

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