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Bibliographic record number: 700279

Chapter/Paper in a book

Authors: Komes, Draženka; Bušić Arijana
Title: Antioxidants in Coffee
Book: Processing and Impact on Antioxidants in Beverages
Editor/s: Preedy, Victor R.
Publisher: Academic Press, Elsevier
City: Oxford
Year: 2014
Page range:: 25-32
Total pages in the book:: 319
ISBN: 978-0-12-404738-9
Keywords: Antioxidants, Cafestol, Caffeine, Coffee, Kahweol, Melanoidins, Polyphenols, Tocopherols
Abstract:
The coffee brew presents a rich source of bioactive compounds known as powerfull antioxidants. The present paper gives an overview of these antioxidants. Coffee provides a high content of chlorogenic acids and caffeine, as well as significant content of nicotinic acid, trigonelline, tocopherols, cafestol, kahweol and heterocyclic compounds. The quality of coffee used for the preparation of a beverage is related to the chemical composition of roasted beans, which is affected by the chemical composition of green beans and post-harvest processing conditions (drying, storage, roasting and grinding). Although phenolic antioxidants, naturally occurring in coffee, are degraded during the roasting process, the antioxidant properties of roasted coffee can be maintained, or even enhanced, by the formation of compounds with antioxidant activity, such as Maillard reaction products. Because of their significant antioxidant properties, coffee by-products can also be used as functional ingredients or additives in food industry.
Original language: ENG
Category: Pregledni
Research fields:
Food processing technology
Contrib. to CROSBI by: Arijana Bušić (abusic@pbf.hr), 5. Lip. 2014. u 15:23 sati



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