ANTIOXIDANT PROPERTIES OF COFFEE BREWS IN RELATION TO THE ROASTING DEGREE

Authors
NICOLI MC ANESE M MANZOCCO L LERICI CR
Citation
Mc. Nicoli et al., ANTIOXIDANT PROPERTIES OF COFFEE BREWS IN RELATION TO THE ROASTING DEGREE, Lebensmittel-Wissenschaft + Technologie, 30(3), 1997, pp. 292-297
Citations number
41
Categorie Soggetti
Food Science & Tenology
Journal title
Lebensmittel-Wissenschaft + Technologie → ACNP
ISSN journal
00236438
Volume
30
Issue
3
Year of publication
1997
Pages
292 - 297
Database
ISI
SICI code
0023-6438(1997)30:3<292:APOCBI>2.0.ZU;2-0
Abstract
The antioxidant properties of coffee were studied in relation to roast ing degree. In particular, the extent of the chain-breaking activity a nd oxygen scavenging properties of Maillard reaction products containe d in coffee brews were evaluated. Samples showed very high chain-break ing and oxygen consumption activities, which did not increase linearly with increasing roasting degree. In our experimental conditions, the highest antioxidant properties were found for the medium-dark roasted coffee brews.