publication . Article . Other literature type . 2006

Antioxidant activity of coffee brews

Cämmerer, Bettina; Kroh, Lothar W.;
  • Published: 01 Feb 2006 Journal: European Food Research and Technology, volume 223, pages 469-474 (issn: 1438-2377, eissn: 1438-2385, Copyright policy)
  • Publisher: Springer Science and Business Media LLC
The total antioxidant activity of coffee beverages was measured with stabilized radical EPR spectroscopy. Depending on which stabilized radical is used, Fremy's salt (potassium nitrosodisulphonate) or 2,2,6,6-tetramethyl-1-piperidin-1-oxyl (TEMPO) values can differ significantly. For the determination of antioxidant activity of Maillard reaction products in coffee, TEMPO appears to be the better radical marker. Thus the contribution of both main antioxidant active compounds (polyphenols, melanoidins) whose ratio varies with roasting conditions could be estimated. During storage experiments of coffees brews changes in antioxidant action are found to be time depen...
Medical Subject Headings: food and beverages
free text keywords: Biotechnology, Food Science, Industrial and Manufacturing Engineering, Biochemistry, General Chemistry
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