Antioxidant and Antiradical Activity of Coffee

Antioxidants

Alexander Yashin²  Yakov Yashin²  Jing Yuan Wang¹ 

[1]VDF FutureCeuticals, Inc., 2692 N. State Rt. 1-17, Momence, IL 60954, USA

[2] E-Mail:

[3]InterLab, Inc., Selskohozyaistvennaya 12a, Moscow 129226, Russia

[4] E-Mails:

关键词: antioxidants;    antioxidant activity;    ORAC;    amperometry;    coffee;   

DOI  :  10.3390/antiox2040230

来源: mdpi

【 摘 要 】

This review summarizes published information concerning the determination of antioxidant activity (AA) in coffee samples by various methods (ORAC, FRAP, TRAP, TEAC, etc.) in vitro and limited data of antiradical activity of coffee products in vitro and in vivo. Comparison is carried out of the AA of coffee Arabica and coffee Robusta roasted at different temperatures as well as by different roasting methods (microwave, convection, etc.). Data on the antiradical activity of coffee is provided. The antioxidant activity of coffee, tea, cocoa, and red wine is compared. At the end of this review, the total antioxidant content (TAC) of coffee samples from 21 coffee-producing countries as measured by an amperometric method is provided. The TAC of green and roasted coffee beans is also compared.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.