Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays.

Opitz, Sebastian E W; Smrke, Samo; Goodman, Bernard A; Keller, Marco; Schenker, Stefan; Yeretzian, Chahan

Opitz, Sebastian E W; Smrke, Samo; Goodman, Bernard A; Keller, Marco; Schenker, Stefan; Yeretzian, Chahan.

Afiliación

Opitz SE; Institute of Chemistry and Biological Chemistry, Zurich University of Applied Sciences, Einsiedlerstrasse 31, CH-8820 Wädenswil, Switzerland. opit@zhaw.ch.
Smrke S; Institute of Chemistry and Biological Chemistry, Zurich University of Applied Sciences, Einsiedlerstrasse 31, CH-8820 Wädenswil, Switzerland. smrk@zhaw.ch.
Goodman BA; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, 530004 Guangxi, China. bernard_a_goodman@yahoo.com.
Keller M; AG, Gupfenstrasse 5, 9240 Uzwil, Switzerland. marco.keller@buhlergroup.com.
Schenker S; AG, Gupfenstrasse 5, 9240 Uzwil, Switzerland. stefan.schenker@buhlergroup.com.
Yeretzian C; Institute of Chemistry and Biological Chemistry, Zurich University of Applied Sciences, Einsiedlerstrasse 31, CH-8820 Wädenswil, Switzerland. yere@zhaw.ch.

Foods ; 3(4): 586-604, 2014 Nov 12.

Article en En | MEDLINE | ID: mdl-28234339

Palabras clave

ABTS; Folin-Ciocalteu; ORAC, flow injection analysis; antioxidant assays; coffee

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2014 Tipo del documento: Article País de afiliación: Suiza Pais de publicación: Suiza

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