English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/121661
Compartir / Impacto:
Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL

In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter)

AutorSánchez-González, Ignacio; Jiménez Escrig, Antonio; Saura Calixto, Fulgencio D.
Fecha de publicación2005
CitaciónFood Chemistry 90: 133- 139 (2005)
ResumenThe possible effects of different preparation methods (Italian or Mocha, Filter and Espresso) on the antioxidant activities of brewed coffee were assessed using two methods: Ferric reducing power (FRAP) and scavenging capacity (ABTS). In addition, the polyphenol content was estimated. The order of ferric reducing ability per gram of dry matter (dm) of the different brewed coffees tested, in terms of the coffee-making procedure used, was freeze- dried>filter≈espresso≈Italian. The order of ferric reducing ability per serving was filter>espresso>freeze-dried≈Italian. In the case of scavenging activity the order was similar to that described for the FRAP assay. There was a high correlation between the estimated polyphenol contents and the FRAP, or the ABTS values (r: 0.98, P<0.01; r: 0.99, P<0.01, respectively). In the case of FRAP and ABTS assays; a serving of filtered coffee was equivalent to 2653±297 and 1295±262 μg trolox, respectively. In the USA and Northern Europe, the pot containing the coffee is usually kept hot (85°C) for several hours. We found that antioxidant activity increased significantly (by 34%) after four hours of heating. The cause of this increase would seem to be the formation of Maillard products, due to the heat process. These compounds also appear to be responsible for the fact that antioxidant capacity was higher in dark-roast than in other brewed coffees tested. Antioxidant activity decreased when milk was added to the espresso coffee. © 2004 Elsevier Ltd. All rights reserved.
Identificadoresdoi: 10.1016/j.foodchem.2004.03.037
issn: 0308-8146
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Mostrar el registro completo

Artículos relacionados:

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.