Journal ArticleDOI
Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material
Reads0
Chats0
TLDR
In this paper, Lyophilised soluble coffees extracted by various methods from light, medium and dark-roasted arabica and robusta beans were evaluated for antioxidant activity (AA) using ABTS, Folin, DPPH and FRAP techniques.About:
This article is published in Food Chemistry.The article was published on 2011-02-01. It has received 307 citations till now. The article focuses on the topics: Melanoidin & Roasting.read more
Citations
More filters
Journal ArticleDOI
Functional properties of coffee and coffee by-products
TL;DR: The aim of this paper is to compile recent information on the functional properties of coffee, coffee beans and by-products in terms of the associated potential health benefits.
Journal ArticleDOI
Melanoidins produced by the Maillard reaction: Structure and biological activity
Heya Wang,He Qian,Weirong Yao +2 more
TL;DR: A comprehensive look at what is known to date about melanoidin structure, the formation mechanism for these compounds, and the biological properties related to the beneficial health effects of melanoidins is provided.
Journal ArticleDOI
Agro-industrial potential of exotic fruit byproducts as a source of food additives
Jesús Fernando Ayala-Zavala,Violeta Vega-Vega,C. Rosas-Domínguez,H. Palafox-Carlos,Jose A. Villa-Rodriguez,Mohammed Wasim Siddiqui,Jorge Dávila-Aviña,Gustavo A. González-Aguilar +7 more
Journal ArticleDOI
Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action
Ningjian Liang,David D. Kitts +1 more
TL;DR: Different in vitro, cell-free and cell-based assays that both characterize and compare the antioxidant capacity and mechanism of action of coffee and its bioactive constituents are described.
Journal ArticleDOI
Is caffeine a good scavenger of oxygenated free radicals
TL;DR: RAF has been identified as the main mechanism involved in the direct ROS scavenging activity of CAF, and excellent agreement with the available experimental data supports the reliability of the present calculations.
References
More filters
Book ChapterDOI
Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
TL;DR: Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds.
Journal ArticleDOI
Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
TL;DR: Methods available for the measurement of antioxidant capacity are reviewed, presenting the general chemistry underlying the assays, the types of molecules detected, and the most important advantages and shortcomings of each method.
Journal ArticleDOI
Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays
Nicoletta Pellegrini,Mauro Serafini,Barbara Colombi,Daniele Del Rio,Sara Salvatore,Marta Bianchi,Furio Brighenti +6 more
TL;DR: A variety of foods commonly consumed in Italy, including 34 vegetables, 30 fruits, 34 beverages and 6 vegetable oils, were analyzed using three different assays, i.e., Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP) and ferric reducing-antioxidant power (FRAP).
Journal ArticleDOI
Coffee and Health: A Review of Recent Human Research
Jane V. Higdon,Balz Frei +1 more
TL;DR: Current available evidence suggests that it may be prudent for pregnant women to limit coffee consumption to 3 cups/d providing no more than 300 mg/d of caffeine to exclude any increased probability of spontaneous abortion or impaired fetal growth, and there is little evidence that coffee consumption increases the risk of cancer.
Journal ArticleDOI
Chemical characterization and antioxidant properties of coffee melanoidins.
TL;DR: The amount of melanoidins present in the brews increased as the intensity of the thermal treatment increased, while their molecular weight decreased, and the ability to prevent linoleic acid peroxidation was higher in the dark-roasted samples.