Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: Contribution of the melanoidin fraction

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 42, 2012, Pages 10530-10539

  Del Pino García, Raquel ^a   González Sanjosé, María L ^a   Rivero Pérez, María D ^a   Muñiz, Pilar ^a  

^a UNIVERSITY OF BURGOS   (Spain)

Author keywords

Antioxidant activity; DNA protection; lipid peroxidation; MRPs; polyphenols; roasting process; soluble coffee

Indexed keywords

ANTIOXIDANT ACTIVITIES; LIPID PEROXIDATION; MRPS; POLYPHENOLS; ROASTING PROCESS; SOLUBLE COFFEE;

BIOACTIVITY; DNA; LIPIDS; OXIDATIVE STRESS; PHENOLS; POSITIVE IONS; SCAVENGING;

AGENTS;

ANTIMUTAGENIC AGENT; ANTIOXIDANT; MELANOIDIN POLYMERS; POLYMER;

ARTICLE; CHEMISTRY; COFFEE; HEAT;

ANTIMUTAGENIC AGENTS; ANTIOXIDANTS; COFFEE; HOT TEMPERATURE; POLYMERS;

EID: 84867795061     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302747v     Document Type: Article

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