메뉴 건너뛰기




Volumn 134, Issue 4, 2012, Pages 1870-1877

Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition

Author keywords

Antioxidant capacity; Caffeine; Chlorogenic acid; Coffee; HPLC; Milk; Polyphenols

Indexed keywords

ANTIOXIDANT CAPACITY; CAFFEINE; CHLOROGENIC ACIDS; HPLC; MILK; POLYPHENOLS;

EID: 84861572761     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.095     Document Type: Article
Times cited : (135)

References (34)
  • 1
    • 0034075044 scopus 로고    scopus 로고
    • Catechin contents of foods commonly consumed in The Netherlands. 2. Tea, wine, fruit juices, and chocolate milk
    • DOI 10.1021/jf000026+
    • I.C.W. Arts, B. van de Putte, and P.C.H. Hollman Catechin contents of food commonly consumed in the Netherlands. 2. Tea, wine, fruit juices, and chocolate milk Journal of Agricultural and Food Chemistry 48 2000 1752 1757 (Pubitemid 30331520)
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , Issue.5 , pp. 1752-1757
    • Arts, I.C.W.1    Van De Putte, B.2    Hollman, P.C.H.3
  • 4
    • 0030586361 scopus 로고    scopus 로고
    • The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power": The FRAP assay
    • I.F. Benzie, and J.J. Strain The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power": The FRAP assay Analytical Biochemistry 239 1996 70 76
    • (1996) Analytical Biochemistry , vol.239 , pp. 70-76
    • Benzie, I.F.1    Strain, J.J.2
  • 5
    • 33746157348 scopus 로고    scopus 로고
    • Antioxidant activity of coffee brews
    • DOI 10.1007/s00217-005-0226-4
    • B. Cämmerer, and L.W. Kroh Antioxidant activity of coffee brews European Food Research and Technology 223 2006 469 474 (Pubitemid 44086372)
    • (2006) European Food Research and Technology , vol.223 , Issue.4 , pp. 469-474
    • Cammerer, B.1    Kroh, L.W.2
  • 6
    • 2442447419 scopus 로고    scopus 로고
    • The cinnamoyl-amino acid conjugates of green robusta coffee beans
    • DOI 10.1016/j.foodchem.2003.12.020, PII S030881460400010X
    • M.N. Clifford, and S. Knight The cinnamoyl-amino acid conjugates of green robusta coffee beans Food Chemistry 87 2004 457 463 (Pubitemid 38622480)
    • (2004) Food Chemistry , vol.87 , Issue.3 , pp. 457-463
    • Clifford, M.N.1    Knight, S.2
  • 7
    • 0035117563 scopus 로고    scopus 로고
    • Structural features of procyanidin interactions with salivary proteins
    • N. De Freitas, and S. Mateus Structural features of procyanidin interactions with salivary proteins Journal of Agricultural and Food Chemistry 4 2001 940 945
    • (2001) Journal of Agricultural and Food Chemistry , vol.4 , pp. 940-945
    • De Freitas, N.1    Mateus, S.2
  • 9
    • 77951631566 scopus 로고    scopus 로고
    • Dual effect of milk on the antioxidant capacity of green, Darjeeling and English breakfast teas
    • S. Dubeau, G. Samson, and H.A. Tajmir-Riahi Dual effect of milk on the antioxidant capacity of green, Darjeeling and English breakfast teas Food Chemistry 122 2010 539 545
    • (2010) Food Chemistry , vol.122 , pp. 539-545
    • Dubeau, S.1    Samson, G.2    Tajmir-Riahi, H.A.3
  • 12
    • 34548234965 scopus 로고    scopus 로고
    • Chlorogenic acid and caffeine contents in various commercial brewed coffees
    • DOI 10.1016/j.foodchem.2007.05.091, PII S0308814607005316
    • K. Fujioka, and T. Shibamoto Chlorogenic acid and caffeine contents in various commercial brewed coffes Food Chemistry 106 2008 217 221 (Pubitemid 47332106)
    • (2008) Food Chemistry , vol.106 , Issue.1 , pp. 217-221
    • Fujioka, K.1    Shibamoto, T.2
  • 15
    • 0037699038 scopus 로고    scopus 로고
    • Effect of extraction temperature on cream and extractability of black tea [Camellia sinensis (L.) O. Kuntze]
    • DOI 10.1046/j.1365-2621.2003.00631.x
    • Y. Liang, and Y. Xu Effect of extraction temperature on cream and extractability of plain tea [Camellia sinensis (L.) O. Kuntze] International Journal of Food Science and Technology 38 2003 37 45 (Pubitemid 37208858)
    • (2003) International Journal of Food Science and Technology , vol.38 , Issue.1 , pp. 37-45
    • Liang, Y.1    Xu, Y.2
  • 17
    • 77957119640 scopus 로고    scopus 로고
    • Impact of paper filtered coffee on oxidative DNA-damage: Results of a clinical trial
    • M. Mišik, C. Hoelzl, K.H. Wagner, C. Cavin, B. Moser, and M. Kundi Impact of paper filtered coffee on oxidative DNA-damage: Results of a clinical trial Mutation Research 69 2010 42 48
    • (2010) Mutation Research , vol.69 , pp. 42-48
    • Mišik, M.1    Hoelzl, C.2    Wagner, K.H.3    Cavin, C.4    Moser, B.5    Kundi, M.6
  • 19
    • 23744510510 scopus 로고    scopus 로고
    • Distribuciao de isomers de acido clorogenico e teores de cafeina e trigonelina em cafes soluveis brasileiros
    • M. Noguiera, and L.C. Trugo Distribuciao de isomers de acido clorogenico e teores de cafeina e trigonelina em cafes soluveis brasileiros Ciencia e Tecnologia de Alimentos 23 2003 296 299
    • (2003) Ciencia e Tecnologia de Alimentos , vol.23 , pp. 296-299
    • Noguiera, M.1    Trugo, L.C.2
  • 20
    • 0035114222 scopus 로고    scopus 로고
    • Consumption of high doses of chlorogenic acid, present in coffee, or of black tea increases plasma total homocysteine concentrations in humans
    • M. Olthof, P. Zock, and M. Katn Consumption of high doses of chlorogenic acid, present in coffee, or for plain tea increases plasma total homocysteine concentrations in humans The American Journal of Clinical Nutrition 73 2001 532 538 (Pubitemid 32176503)
    • (2001) American Journal of Clinical Nutrition , vol.73 , Issue.3 , pp. 532-538
    • Olthof, M.R.1    Hollman, P.C.2    Zock, P.L.3    Katan, M.B.4
  • 21
    • 33846251230 scopus 로고    scopus 로고
    • Antioxidant capacity of coffees of several origins brewed following three different procedures
    • DOI 10.1016/j.foodchem.2006.05.037, PII S0308814606004304
    • P. Parras, M. Martinez-Tome, A.M. Jimenez, and M.A. Murcia Antioxidant capacity of coffees of several origins brewed following three different procedures Food Chemistry 102 2007 582 592 (Pubitemid 46108261)
    • (2007) Food Chemistry , vol.102 , Issue.3 , pp. 582-592
    • Parras, P.1    Martinez-Tome, M.2    Jimenez, A.M.3    Murcia, M.A.4
  • 22
    • 0041918888 scopus 로고    scopus 로고
    • Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays
    • N. Pellegrini, M. Serafini, B. Colombi, D. Del Rio, S. Salvatore, and M. Bianchi Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays Journal of Nutrition 133 2003 2812 2819 (Pubitemid 37099764)
    • (2003) Journal of Nutrition , vol.133 , Issue.9 , pp. 2812-2819
    • Pellegrini, N.1    Serafini, M.2    Colombi, B.3    Del Rio, D.4    Salvatore, S.5    Bianchi, M.6    Brighenti, F.7
  • 24
    • 0032982508 scopus 로고    scopus 로고
    • Antioxidant activity applying an improved ABTS radical cation decolorization assay
    • DOI 10.1016/S0891-5849(98)00315-3, PII S0891584998003153
    • R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans Antioxidant activity applying an improved ABTS radical cation decolorisation assay Free Radical Biology and Medicine 26 1999 1231 1237 (Pubitemid 29262709)
    • (1999) Free Radical Biology and Medicine , vol.26 , Issue.9-10 , pp. 1231-1237
    • Re, R.1    Pellegrini, N.2    Proteggente, A.3    Pannala, A.4    Yang, M.5    Rice-Evans, C.6
  • 25
    • 0034851466 scopus 로고    scopus 로고
    • Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving
    • DOI 10.1021/jf0101410
    • M. Richelle, I. Travazzi, and E. Offord Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa and tea) prepared per cup serving Journal of Agricultural and Food Chemistry 49 2001 3438 3442 (Pubitemid 32845081)
    • (2001) Journal of Agricultural and Food Chemistry , vol.49 , Issue.7 , pp. 3438-3442
    • Richelle, M.1    Tavazzi, I.2    Offord, E.3
  • 27
    • 43449123023 scopus 로고    scopus 로고
    • Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used
    • G. Rusak, D. Komes, S. Likić, D. Horžić, and M. Kovač Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used Food Chemistry 110 2008 852 858
    • (2008) Food Chemistry , vol.110 , pp. 852-858
    • Rusak, G.1    Komes, D.2    Likić, S.3    Horžić, D.4    Kovač, M.5
  • 28
    • 4644229132 scopus 로고    scopus 로고
    • In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter)
    • DOI 10.1016/j.foodchem.2004.03.037, PII S0308814604002766
    • I. Sánchez-Gonzalez, A. Jamenez-Escrig, and F. Saura-Calixto In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter) Food Chemistry 90 2005 133 139 (Pubitemid 39298795)
    • (2005) Food Chemistry , vol.90 , Issue.1-2 , pp. 133-139
    • Sanchez-Gonzalez, I.1    Jimenez-Escrig, A.2    Saura-Calixto, F.3
  • 30
    • 39149145824 scopus 로고    scopus 로고
    • Influence of milk and sugar on antioxidant potential of plain tea
    • V.H. Sharma, V.L. Kumar, and J.M. Rao Influence of milk and sugar on antioxidant potential of plain tea Food Research International 41 2008 124 129
    • (2008) Food Research International , vol.41 , pp. 124-129
    • Sharma, V.H.1    Kumar, V.L.2    Rao, J.M.3
  • 34
    • 76749084741 scopus 로고    scopus 로고
    • Characterization of binding interactions between green tea flavonoids and milk proteins
    • Z. Yuksel, E. Avci, and Y.K. Erdem Characterization of binding interactions between green tea flavonoids and milk proteins Food Chemistry 121 2010 450 456
    • (2010) Food Chemistry , vol.121 , pp. 450-456
    • Yuksel, Z.1    Avci, E.2    Erdem, Y.K.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.