Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities

Food Chemistry

Volumn 213, Issue , 2016, Pages 251-259

  Liang, Ningjian ^a   Xue, Wei ^a   Kennepohl, Pierre ^a   Kitts, David D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Antioxidant; Chlorogenic acid isomer; Coffee; Principle component analysis

Indexed keywords

ANTIOXIDANTS; COFFEE; ISOMERS; NITRIC OXIDE; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CHEMICAL CHANGE; CHLOROGENIC ACIDS; INTESTINAL CELLS; PHYSIO-CHEMICAL; POTENTIAL HEALTH; PRINCIPLE COMPONENT ANALYSIS;

PRINCIPAL COMPONENT ANALYSIS;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); 3,4 DICAFFEOYLQUINIC ACID; 3,5 DICAFFEOYLQUINIC ACID; 4 CAFFEOYLQUINIC ACID; 4,5 DICAFFEOYLQUINIC ACID; CAFFEINE; CHLOROGENIC ACID; TEMPOL; UNCLASSIFIED DRUG; ANTIOXIDANT; COFFEE;

ANTIOXIDANT ACTIVITY; ARTICLE; BREWING; CACO 2 CELL LINE; COFFEE; CONTROLLED STUDY; DOMINICAN REPUBLIC; ETHIOPIA; GLYCATION; ISOMER; PAPUA NEW GUINEA; PERU; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; REDUCTION; CACO-2 CELL LINE; CHEMISTRY; HEAT; HUMAN; ISOMERISM; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; CACO-2 CELLS; CHLOROGENIC ACID; COFFEE; HOT TEMPERATURE; HUMANS; ISOMERISM; OXIDATION-REDUCTION;

EID: 84976534524     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.041     Document Type: Article

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