Comparison of different methods of antioxidant activity evaluation of green and roast C. arabica and C. robusta coffee beans
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Comparison of different methods of antioxidant activity evaluation of green and roast C. arabica and C. robusta coffee beans
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Comparison of different methods of antioxidant activity evaluation of green and roast C. arabica and C. robusta coffee beans
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2015
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Acta Alimentaria
ISSN
0139-3006
e-ISSN
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Svazek periodika
44
Číslo periodika v rámci svazku
3
Stát vydavatele periodika
HU - Maďarsko
Počet stran výsledku
7
Strana od-do
454-460
Kód UT WoS článku
000358430400017
EID výsledku v databázi Scopus
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