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Bibliographic record number: 579519

Journal

Authors: Niseteo, Tena; Komes, Draženka; Belščak-Cvitanović, Ana; Horžić, Dunja; Budeč, Maja
Title: Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition
Source: Food chemistry (0308-8146) 134 (2012), 4; 1870-1877
Paper type: article
Keywords: antioxidant capacity; caffeine; chlorogenic acid; coffee; HPLC; pPolyphenols; milk
Abstract:
Coffee is one of the most popular beverages in the world, prepared and consumed in many different ways. Taste, aroma and composition of the coffee brew vary depending on the preparation method. Therefore, this study investigates the effect of different brewing methods on the polyphenol and methylxanthine composition and antioxidant capacity of thirteen different coffee brews. The content of total phenols and flavonoids was determined spectrophotometrically and the content of chlorogenic acid derivates (3-CQA, 4-CQA and 5-CQA) and caffeine using the high performance liquid chromatography (HPLC-PDA). Antioxidant capacity of coffee brews was evaluated by using the ABTS (2, 2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and FRAP (ferric-reducing antioxidant power) assays. Instant coffee brews showed the highest values in content of total phenols, chlorogenic acid derivates, caffeine and antioxidant capacity, which significantly decreased by milk addition. The antioxidant capacity of coffee brews was in compliance with the total phenol content and content of chlorogenic acid derivates.
Project / theme: 058-0000000-3470
Original language: ENG
Citation databases: Current Contents Connect (CCC)
MEDLINE
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL: http://dx.doi.org/10.1016/j.foodchem.2012.03.095
http://www.sciencedirect.com/science/article/pii/S030881461200578X
http://ac.els-cdn.com/S030881461200578X/1-s2.0-S030881461200578X-main.pdf?_tid=ca6502ce-e562-11e2-a692-00000aab0f02&acdnat=1373022504_795eab540a251f2c3af034389b337ccd
Broj citata:
Altmetric:
DOI: 10.1016/j.foodchem.2012.03.095
URL cjelovitog rada: http://dx.doi.org/10.1016/j.foodchem.2012.03.095
Google Scholar: Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition
Contrib. to CROSBI by: abelscak@pbf.hr (abelscak@pbf.hr), 10. Svi. 2012. u 07:45 sati



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