COFFEE BIOACTIVE COMPOUNDS: IN VITRO ANTIOXIDANT ACTIVITY OF GREEN AND ROASTED COFFEES BEFORE AND AFTER DECAFFEINATION

被引：22

作者：

Lima, Adriene Ribeiro ^{[1
]}

Fonseca Alvarenga Pereira, Rosemary Gualberto ^{[1
]}

Abrahao, Sheila Andrade ^{[1
]}

da Silveira Duarte, Stella Maris ^{[2
]}

de Araujo Paula, Fernanda Borges ^{[2
]}

机构：

[1] Univ Fed Lavras, Dept Ciencia Alimentos, BR-37200000 Lavras, MG, Brazil

[2] Univ Fed Alfenas, Dept Anal Clin, BR-37130000 Alfenas, MG, Brazil

来源：

QUIMICA NOVA | 2010年 / 33卷 / 01期

关键词：

coffee; decaffeination; antioxidant activity; CHLOROGENIC ACID; CAFFEINE; ARABICA;

D O I：

10.1590/S0100-40422010000100004

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

COFFEE BIOACTIVE COMPOUNDS: IN VITRO ANTIOXIDANT ACTIVITY OF GREEN AND ROASTED COFFEES BEFORE AND AFTER DECAFFEINATION. This study aimed to evaluate the effect of coffee decaffeination with dichloromethane on the in vitro antioxidant activity of this matrix. It were determined the content of total phenolics, chlorogenic acid and caffeine of the coffee samples. The assessment of the antioxidant potential was investigated by DPPH radical scavenging method, reducer power and Fe2+ chelation activity. The process of decaffeination and roasting caused changes in the levels of the compounds investigated. The results show that the decaffeination by the dichloromethane method reduces the in vitro antioxidant potential of coffee.

引用

页码：20 / 24

页数：5

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