publication . Article . Other literature type . 2000

In vitro antioxidant and ex vivo protective activities of green and roasted coffee.

Adele Papetti;
Restricted
  • Published: 01 May 2000 Journal: Journal of Agricultural and Food Chemistry, volume 48, pages 1,449-1,454 (issn: 0021-8561, eissn: 1520-5118, Copyright policy)
  • Publisher: American Chemical Society (ACS)
Abstract
The antioxidant properties of green and roasted coffee, in relation to species (Coffea arabica and Coffea robusta) and degree of roasting (light, medium, dark), were investigated. These properties were evaluated by determining the reducing substances (RS) of coffee and its antioxidant activity (AA) in vitro (model system β-carotene−linoleic acid) and ex vivo as protective activity (PA) against rat liver cell microsome lipid peroxidation measured as TBA-reacting substances. RS of C. robusta samples were found to be significantly higher when compared to those of C. arabica samples (p < 0.001). AA for green coffee samples were slightly higher than for the correspon...
Subjects
Medical Subject Headings: food and beverages
free text keywords: General Chemistry, General Agricultural and Biological Sciences
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