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| Formato: | Artículo científico |
| Lenguaje: | en |
| Publicado: |
Sociedad Química de México
2012
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| Materias: | |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=47525153012 |
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- Phenolic Characterization, Melanoidins, and Antioxidant Activity of Some Commercial Coffees from Coffea arabica and Coffea canephora Lucía Margarita Pérez-Hernández Karla Chávez-Quiroz Luis Ángel Medina-Juárez Nohemí Gámez Meza Multidisciplinaria (Ciencias Naturales y Exactas) Coffee Caffeine Chlorogenic Acid Coffee Processing Maillard Reaction Products Coffee phenols were identified, quantified and correlated with antioxidant activity determined by the ABTS•+ (2,2'-azinobis( 3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH• (2,2-diphenyl -1-picrylhydrazyl radical) assays. Melanoidins (Maillard reaction products) were determined for green and processed coffee. For green Arabica beans and its products, results suggest that roasting decreases antioxidant activity. However, torrefacto roasted coffee showed greater antioxidant activity than Caracoli beans. Instant coffee showed greater antioxidant activity than green Robusta beans by both assays. A high correlation was found between antioxidant activity and melanoidins, total phenols, caffeic acid, and caffeine. 2012 artículo científico 1870-249X https://www.redalyc.org/articulo.oa?id=47525153012 en http://www.redalyc.org/revista.oa?id=475 Journal of the Mexican Chemical Society application/pdf Sociedad Química de México Journal of the Mexican Chemical Society (México) Num.4 Vol.56