Coffee bioactive compounds: in vitro antioxidant activity of green and roasted coffees before and after decaffeination

Quimica nova

Paula, Fernanda Borges de Araújo¹  Duarte, Stella Maris da Silveira¹  Abrahão, Sheila Andrade²  Lima, Adriene Ribeiro²  Pereira, Rosemary Gualberto Fonseca Alvarenga² 

[1] Universidade Federal de Alfenas, Alfenas, Brasil;Universidade Federal de Lavras, Lavras, Brasil

关键词: coffee;    decaffeination;    antioxidant activity.;   

DOI  :  10.1590/S0100-40422010000100004

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

This study aimedto evaluate the effect of coffee decaffeination with dichloromethane on thein vitro antioxidant activity of this matrix. It were determined thecontent of total phenolics, chlorogenic acid and caffeine of the coffee samples.The assessment of the antioxidant potential was investigated by DPPH radicalscavenging method, reducer power and Fe2+chelation activity. Theprocess of decaffeination and roasting caused changes in the levels of the compoundsinvestigated. The results show that the decaffeination by the dichloromethanemethod reduces the in vitro antioxidant potential of coffee.

【 授权许可】

CC BY