2005
DOI: 10.1590/s0101-20612005000200035
|View full text |Cite
|
Sign up to set email alerts
|

Abstract: SUMMARYThe aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentratio… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

5
20
0
7

Year Published

2008
2008
2023
2023

Publication Types

Select...
8
1

Relationship

0
9

Authors

Journals

citations
Cited by 65 publications
(32 citation statements)
references
References 20 publications
5
20
0
7
Order By: Relevance
“…Alguns trabalhos atribuem funções farmacológicas aos ácidos clorogênicos (5-ACQ), principalmente como antioxidante (Iwai et al, 2004;Duarte et al, 2005). Além do aspecto farmacológico, os ácidos clorogênicos são importantes na avaliação sensorial da bebida.…”
Section: Resultsunclassified
“…Alguns trabalhos atribuem funções farmacológicas aos ácidos clorogênicos (5-ACQ), principalmente como antioxidante (Iwai et al, 2004;Duarte et al, 2005). Além do aspecto farmacológico, os ácidos clorogênicos são importantes na avaliação sensorial da bebida.…”
Section: Resultsunclassified
“…Coffee is one of the most popular beverages in the world (Duarte et al, 2005) with consumption per capita of 4 kg in the US and 5 kg per capita in Europe (http://www.worldmapper.org/posters/ worldmapper_1038_coffee_consumption_ver2.pdf). Moreover, it has been estimated that American consumers spend about $21 per week on coffee (http://www.statista.com/topics/1248/coffee-market/).…”
Section: Introductionmentioning
confidence: 99%
“…On the other hand, coffee-based drinks have proven to have a great antioxidant activity (Richelle et al, 2001). This activity is due to the great amount of phenolic compounds present in the coffee grain (Farah and Donangelo, 2006), which decreases depending on the type of roasting, which might decrease polyphenol concentrations (Castillo et al, 2002;Duarte et al, 2005). Like the grain, coffee pulp has been attributed with a few antioxidant properties (Arellano-González et al, 2011) and it is possible that some handling practices alter its antioxidant capacity.…”
Section: Introductionmentioning
confidence: 99%