BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF CONILON COFFEE SUBMITTED TO DIFFERENT DEGREES OF ROASTING

被引：22
作者：
Lemos de Morais, Sergio Antonio [1 ]
Torres de Aquino, Francisco Jose [1 ]
do Nascimento, Priscilla Mendes [1 ]
do Nascimento, Evandro Afonso [1 ]
Chang, Roberto [1 ]
机构：
[1] Univ Fed Uberlandia, Inst Quim, BR-38408100 Uberlandia, MG, Brazil
来源：
QUIMICA NOVA | 2009年 / 32卷 / 02期
关键词：
Coffea canephora; bioactive compounds; antioxidant activity; CHLOROGENIC ACID; CONSUMPTION; RISK; CAFFEINE; TRIGONELLINE; CAPACITY; DISEASE; CANCER; GREEN;
D O I：
10.1590/S0100-40422009000200011
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The bioactive compounds and antioxidant activity presented by Conilon coffee ( C. Canephora) variety, produced in the Espirito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total phenols, trigonelline, caffeic and chlorogenic acids. The proanthocyanidin level was the highest for dark roast coffee, while caffeine level didn't show significative changes for the light and middle roast coffees. All the Conilon coffee extracts showed antioxidant activity depending on bioactive compounds concentration and roasting degree. The coffee samples submitted to a light roasting degree showed the highest antioxidant activity.
引用
收藏
页码：327 / 331
页数：5
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