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Publikace:
Evaluation of regular and decaffeinated (un)roasted coffee beans based on antioxidant capacity and total phenolic content

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dc.contributor.authorKlikarová, Jitka
dc.contributor.authorŘeháková, Barbora
dc.contributor.authorČeslová, Lenka
dc.contributor.editorAdam, Martin
dc.date.accessioned2023-10-23T06:51:19Z
dc.date.available2023-10-23T06:51:19Z
dc.date.issued2023
dc.description.abstractIn this study, the effect of coffee beans processing (decaffeination and roasting) on their antioxidant capacity and total phenolic content has been investigated. In a total of 64 regular as well as decaffeinated (un)roasted coffee samples, these characteristic parameters were determined spectrophotometrically using the DPPH free-radical method and the Folin-Ciocalteu assay. While the total phenolic content remained unchanged regardless of the processing method used, the antioxidant capacity of the samples varied depending on their treatment being affected mainly by the decaffeination procedure chosen.cze
dc.formatp. 17-29en
dc.identifier.isbn978-80-7560-489-7
dc.identifier.issn1211-5541
dc.identifier.obd39888890
dc.identifier.urihttps://hdl.handle.net/10195/82404
dc.language.isoengcze
dc.peerreviewedyesen
dc.publicationstatuspublisheden
dc.publisherUniversity of Pardubicecze
dc.relation.ispartofScientific papers of the University of Pardubice. Series A, Faculty of Chemical Technology. 29/2023en
dc.rightsopen accessen
dc.subjectcoffee beanscze
dc.subjectantioxidant capacitycze
dc.subjectDPPHcze
dc.subjecttotal phenolic contentcze
dc.subjectFolin-Ciocalteu reagentcze
dc.titleEvaluation of regular and decaffeinated (un)roasted coffee beans based on antioxidant capacity and total phenolic contentcze
dc.typeArticlecze
dspace.entity.typePublication

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29 (2023) Scientific papers, Series A