Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação

Química Nova

Adriene Ribeiro Lima²  Rosemary Gualberto Fonseca Alvarenga Pereira²  Sheila Andrade Abrahão²  Stella Maris Da Silveira Duarte¹  Fernanda Borges De Araújo Paula¹ 

[1] ,Universidade Federal de Lavras Departamento de Ciência dos Alimentos Lavras MG ,Brasil

关键词: coffee;    decaffeination;    antioxidant activity;   

DOI  :  10.1590/S0100-40422010000100004

来源: SciELO

【 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】

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