Assessment of total (Free and Bound) phenolic compounds in spent coffee extracts

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 17, 2015, Pages 4327-4334

  Monente, Carmen ^a   Ludwig, Iziar A ^a   Irigoyen, Angel ^a   De Peña, María Paz ^a   Cid, Concepción ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

byproducts; coffee; hydrolysis; melanoidins; phenolics

Indexed keywords

BYPRODUCTS; COFFEE; HYDROLYSIS; IONS; PHENOLS;

4-HYDROXYBENZOIC ACIDS; ALKALINE HYDROLYSIS; BIOACTIVE COMPOUNDS; MELANOIDINS; NON-COVALENT INTERACTION; PHENOLIC COMPOUNDS; PHENOLICS; POTENTIAL SOURCES;

ORGANIC ACIDS;

ANTIOXIDANT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CHLOROGENIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT; WASTE;

ANALYSIS; CHEMISTRY; COFFEA; ISOLATION AND PURIFICATION; PLANT SEED; WASTE;

ANTIOXIDANTS; CAFFEIC ACIDS; CHLOROGENIC ACID; COFFEA; HYDROXYBENZOATES; PHENOLS; PLANT EXTRACTS; SEEDS; WASTE PRODUCTS;

EID: 84928905651     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b01619     Document Type: Article

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