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http://repositorio.ufla.br/jspui/handle/1/10542| Title: | Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação |
| Other Titles: | Coffee bioactive compounds: in vitro antioxidant activity of green and roasted coffees before and after decaffeination |
| Keywords: | Coffee Decaffeination Antioxidant activity |
| Issue Date: | 23-Jun-2009 |
| Publisher: | Sociedade Brasileira de Química |
| Citation: | LIMA, A. R. et al. Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação. Química Nova, São Paulo, v. 33, n. 1, p. 20-24, 2010. |
| Abstract: | 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 Fe 2+ 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. |
| URI: | http://repositorio.ufla.br/jspui/handle/1/10542 |
| Appears in Collections: | DCA - Artigos publicados em periódicos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ARTIGO_Compostos bioativos do café atividade antioxidante in vitro do café.pdf | 180,26 kB | Adobe PDF | View/Open |
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