Comparison of different methods of antioxidant activity evaluation of green and roast C. arabica and C. robusta coffee beans

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873690" target="_blank" >RIV/62157124:16270/15:43873690 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1556/066.2015.44.0017" target="_blank" >http://dx.doi.org/10.1556/066.2015.44.0017</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1556/066.2015.44.0017" target="_blank" >10.1556/066.2015.44.0017</a>

Result language

angličtina

Original language name

Comparison of different methods of antioxidant activity evaluation of green and roast C. arabica and C. robusta coffee beans

Original language description

Coffee beans contain a large amount of antioxidants, which are subjected to various changes during roasting. In this study, antioxidant potential of raw and roasted to different degree (light, medium, dark) C. arabica and C. robusta coffee beans was evaluated by the four antioxidant assay methods, TPC, FRAP, TEAC, and DPPH*. The obtained results revealed significant differences between the coffee types, roasting degree, and antioxidant activity assessment methods. FRAP and TPC appeared to be the most appropriate methods for revealing the differences in antioxidant potential of different coffee types and the effects of roasting. The results obtained by these methods were in good correlation. ABTS and DPPH. methods are not enough sensitive for the determination of roasting degrees. In general, based on statistical data evaluation, antioxidant activity is more dependent on the coffee type than on the degree of roasting, however, the selection of analytical method may also be significant.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Acta Alimentaria

ISSN

0139-3006

e-ISSN

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Volume of the periodical

44

Issue of the periodical within the volume

3

Country of publishing house

HU - HUNGARY

Number of pages

7

Pages from-to

454-460

UT code for WoS article

000358430400017

EID of the result in the Scopus database

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