Evaluation of regular and decaffeinated (un)roasted coffee beans based on antioxidant capacity and total phenolic content
Článekpeer-reviewedpublishedDatum publikování
2023
Vedoucí práce
Oponent
Název časopisu
Název svazku
Vydavatel
University of Pardubice
Abstrakt
In 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.
Rozsah stran
p. 17-29
ISSN
1211-5541
Trvalý odkaz na tento záznam
Projekt
Zdrojový dokument
Scientific papers of the University of Pardubice. Series A, Faculty of Chemical Technology. 29/2023
Vydavatelská verze
Přístup k e-verzi
open access
Název akce
ISBN
978-80-7560-489-7
Studijní obor
Studijní program
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Klíčová slova
coffee beans, antioxidant capacity, DPPH, total phenolic content, Folin-Ciocalteu reagent