The content of Ca, Cu, Fe, Mg and Mn and antioxidant activity of green coffee brews

Food Chemistry

Volumn 182, Issue , 2015, Pages 302-308

  Stelmach, Ewelina ^a   Pohl, Pawel ^a   Szymczycha Madeja, Anna ^a  

^a WROCLAW UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Antioxidant activity; Coffee infusion; Green coffee; High resolution continuum source flame atomic absorption spectrometry; Macro and microelements; Total phenolic compounds

Indexed keywords

ABSORPTION SPECTROSCOPY; ANTIOXIDANTS; ATOMIC ABSORPTION SPECTROMETRY; CALCIUM; MANGANESE; PHENOLS;

ANTI-OXIDANT ACTIVITIES; CONTINUUM SOURCE; GREEN COFFEE; MICROELEMENTS; TOTAL PHENOLIC COMPOUNDS;

MAGNESIUM;

CALCIUM ION; CUPRIC ION; IRON; MAGNESIUM; MANGANESE; PHENOL DERIVATIVE; ANTIOXIDANT; CALCIUM; COFFEE; COPPER; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID;

ACCURACY; ANTIOXIDANT ACTIVITY; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; BEAN; BREWING; COFFEE; CONTROLLED STUDY; EXTRACTION; FOOD COMPOSITION; NONHUMAN; CHEMISTRY; OXIDATION REDUCTION REACTION; PROCEDURES;

ANTIOXIDANTS; CALCIUM; COFFEE; COPPER; HYDROXYBENZOATES; IRON; MAGNESIUM; MANGANESE; OXIDATION-REDUCTION; SPECTROPHOTOMETRY, ATOMIC;

EID: 84924870503     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.105     Document Type: Article

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