Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 7, 2015, Pages 1996-2005

  Kamiyama, Masumi ^a,b   Moon, Joon Kwan ^a,c   Jang, Hae Won ^a,d   Shibamoto, Takayuki ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b NATIONAL DEFENSE MEDICAL COLLEGE   (Japan)

^c Hankyong National University   (South Korea)

^d Korea Food Research Institute   (South Korea)

Author keywords

antioxidant activity; chlorogenic acid; coffee roasting; decomposition products

Indexed keywords

AGENTS; DEGRADATION;

ANTI-OXIDANT ACTIVITIES; BREWED COFFEE; CHLOROGENIC ACIDS; DECOMPOSITION PRODUCTS; DEGRADATION PRODUCTS; POTENT ANTIOXIDANTS; ROASTED COFFEE;

ANTIOXIDANTS;

ANTIOXIDANT; CAFFEOYLQUINIC ACID; CHLOROGENIC ACID; COFFEE; QUINIC ACID;

ANALOGS AND DERIVATIVES; CHEMISTRY; COFFEA; COFFEE; COOKING; HEAT; MASS FRAGMENTOGRAPHY; PLANT SEED;

ANTIOXIDANTS; CHLOROGENIC ACID; COFFEA; COFFEE; COOKING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; QUINIC ACID; SEEDS;

EID: 84923324603     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5060563     Document Type: Article

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