Comparison of the Antioxidant Activity of Commonly Consumed Polyphenolic Beverages (Coffee, Cocoa, and Tea) Prepared per Cup Serving

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• 作者：Myriam Richelle ; Isabelle Tavazzi ; and Elizabeth Offord
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：July 2001
• 年：2001
• 卷：49
• 期：7
• 页码：3438 - 3442
• 全文大小：58K
• 年卷期：v.49,no.7(July 2001)
• ISSN：1520-5118

文摘

In this study, the in vitro low-density lipoprotein oxidation model was used to assess the relativeantioxidant activity of the polyphenolic beverages tea, coffee, and cocoa on a cup-serving basis. Thebeverages were prepared as 0.7-2.5% soluble coffee and 1.5-3.5% cocoa; teas (green, black, or herbal)were prepared as one tea bag infused over 5 min in 220 mL of hot water. Under these standard cupserving conditions, the antioxidant activity as determined by the lag time was in the range of 292-948 min for coffee, 217-444 min for cocoa, 186-338 min for green tea, 67-277 min for black tea,and 6-78 min for herbal tea. Addition of milk did not alter the antioxidant activity. The influenceof coffee bean source and degree of roasting was further investigated. Green coffee beans of Robustacoffee exhibited a 2-fold higher antioxidant activity than Arabica coffee, but after roasting thisdifference was no longer significant. In conclusion, these commonly consumed beverages have asignificant antioxidant activity, the highest being soluble coffee on a cup-serving basis.Keywords: LDL oxidation; antioxidants; polyphenols; beverages; coffee; cocoa; teas