FREE-RADICAL REACTIONS INVOLVING COFFEE

Authors
GOODMAN BA GLIDEWELL SM DEIGHTON N MORRICE AE
Citation
Ba. Goodman et al., FREE-RADICAL REACTIONS INVOLVING COFFEE, Food chemistry, 51(4), 1994, pp. 399-403
Citations number
20
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
51
Issue
4
Year of publication
1994
Pages
399 - 403
Database
ISI
SICI code
0308-8146(1994)51:4<399:FRIC>2.0.ZU;2-R
Abstract
Instant coffee solutions were shown by electron paramagnetic resonance (EPR) spectroscopy to act as prooxidants by enhancing the production of ascorbyl radicals from ascorbic acid. The coffee solutions were als o shown to act as scavengers of superoxide radicals in competition wit h a spin trap. The radical scavenging capabilities of several componen ts of coffee were similarly investigated. There was little difference between the radical scavenging abilities of regular and decaffeinated coffee solutions.