Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities
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- 作者：Ningjian Lianga ; Wei Xueb ; Pierre Kennepohlb ; David D. Kittsa ; david.kitts@ubc.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：CGA ; chlorogenic acid ; 3-CQA ; 3-caffeoylquinic acid ; 4-CQA ; 4-caffeoylquinic acid ; 5-CQA ; 5-caffeoylquinic acid ; 3 ; 4-diCQA ; 3 ; 4-dicaffeoylquinic acid ; 3 ; 5-diCQA ; 3 ; 5-dicaffeoylquinic acid ; 4 ; 5-diCQA ; 4 ; 5-dicaffeoylquinic acid ; ORAC ; oxygen radical absorbance capacity ; ABTS ; 2 ; 2&prime ; -azino-bis(3-ethylbenzothiazoline-6 sulphonic ; DPPH ; 2 ; 2-diphenyl-1-picrylhydrazyl ; NO ; nitric oxide ; DCFH-DA ; dichlorofluorescein diacetate ; Trolox ; 2 ; 5 ; 7 ; 8-tetramethylchroman-2-carboxylic acid ; TEMPO ; 4-hydroxy-22
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 December 2016
- 年：2016
- 卷：213
- 期：Complete
- 页码：251-259
- 全文大小：1209 K
文摘
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Roasting contribute more to changes in CGA content than geographical factor.
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Browning parameters corresponded highest to TEMPO scavenging capacity.
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CGA content corresponded highest to intracellular antioxidant activity.