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

Química Nova

Abrahão, Sheila Andrade¹  Universidade Federal de Alfenas, Alfenas, Brasil¹  Universidade Federal de Lavras, Lavras, Brasil¹  Paula, Fernanda Borges de Araújo¹  Duarte, Stella Maris da Silveira¹  Lima, Adriene Ribeiro¹  Pereira, Rosemary Gualberto Fonseca Alvarenga¹ 

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 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 Fe2+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.

【 授权许可】

Unknown