Abstract:We evaluated the hydroxyl and alkyl-oxy radical scavenging activity of instant coffee using an electron spin resonance (ESR) spin-trapping method, which was based the spin-trapping reagent 5-(2,2-dimethy-1,3-propoxycyclophosphoryl)-5-methyl-1-pyrroline N-oxide (CYPMPO). In this method, very pure hydroxyl and alkyl-oxy radicals were generated by illuminating a phosphate buffer solution containing hydrogen peroxide and 2,2'-azobis (2-amidinopropane) dihydrochloride with a Hg-Xe arc lamp. The ESR adduct…
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