Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning
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- 作者：José ; Contreras-Calderó ; n ; jose.contrerasc@udea.edu.co" class="auth_mail" title="E-mail the corresponding author ; Diana Mejí ; a-Dí ; az ; Marcela Martí ; nez-Castañ ; o ; Daniel Bedoya-Ramí ; rez ; Natalia Ló ; pez-Rojas ; Faver Gó ; mez-Narvá ; ez ; Yaqueline Medina-Pineda ; Oscar Vega-Castro
- 关键词：Antioxidant ; Coffee ; Non-enzymatic browning ; Color ; Browning index ; Total phenolics ; HMF ; Furfural
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 October 2016
- 年：2016
- 卷：209
- 期：Complete
- 页码：162-170
- 全文大小：422 K
文摘
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58 samples of commercial Colombian coffee with different characteristics were studied.
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Antioxidant capacity (AC), browning index (BI), color, HMF and furfural were examined.
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Soluble coffees presented higher AC, color, BI, HMF and furfural than ground coffees.
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AC has a positive and significant correlation with non-enzymatic browning.
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No significant differences exist in AC regarding to different coffee characteristics.