Coffee silver skin as a source of polyphenols: High resolution mass spectrometric profiling of components and antioxidant activity
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- 作者：Luca Regazzoni ; Federica Saligari ; Cristina Marinello ; Giuseppe Rossoni ; Giancarlo Aldini ; Marina Carini ; Marica Orioli ; marica.orioli@unimi.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：CGAs ; chlorogenic acids ; GCB ; green coffee beans ; RC ; roasted coffee ; SS ; coffee silver-skins ; dSS ; silver-skins from decaffeinated green coffee beans ; SC ; spent coffee ; SCe ; spent coffee from espresso machines waste ; DPPH ; 2 ; 2-diphenyl-1-picrylhydrazyl ; ORAC ; oxygen radical absorbance capacity ; DCF ; 2&prime ; 7&prime ; -dichlorofluorescein ; TFA ; trifluoroacetic acid ; GAE ; gallic acid equivalents ; CAE ; chlorogenic acid equivalents ; CID ; collision-induced dissociation ; CQA ; caffeoylquinic acids ; CQA
- 刊名：Journal of Functional Foods
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：20
- 期：Complete
- 页码：472-485
- 全文大小：1466 K
文摘
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We analysed the chlorogenic acid profile of some coffee byproducts.
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Silver skins represent a valuable industrial source of chlorogenic acids.
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The decaffeination process seems not to alter the silver skins polyphenols content.