Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees

Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees

This study compared the regular and decaffeinated coffees in relation to antioxidant capacity, levels of some antioxidant molecules and stability of these parameters over a six-month period under different storage conditions. The regular coffee samples analyzed right after the industrial production...

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Bibliographic Details
Main Authors: Silvio José Valadão Vicente, Yara Severino Queiroz, Sabina Léa Davidson Gotlieb, Elizabeth Aparecida Ferraz da Silva Torres
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar) 2014-02-01
Series:Brazilian Archives of Biology and Technology
Subjects:
Coffee
antioxidant capacity
phenolic compounds
caffeine
ORAC
DPPH
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000100016&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000100016&lng=en&tlng=en

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