Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

Food Research International

Volumn 61, Issue , 2014, Pages 279-285

  Vignoli, Josiane Alessandra ^a,b   Viegas, Marcelo Caldeira ^b   Bassoli, Denisley Gentil ^b   Benassi, Marta de Toledo ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b Research and Development Department   (Brazil)

Author keywords

ABTS; Antioxidant; Folin Ciocalteau; FRAP; Roasting degree; TEAC

Indexed keywords

ALDEHYDES; ANTIOXIDANTS; COFFEE; FURFURAL; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS;

ABTS; FOLIN-CIOCALTEAU; FRAP; ROASTING DEGREE; TEAC;

ASCORBIC ACID;

COFFEA CANEPHORA;

EID: 84901929033     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.06.006     Document Type: Article

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