作者: Adriene Ribeiro Lima , Rosemary Gualberto Fonseca Alvareng Pereira , Sheila Andrade Abrahão , Stella Maris da Silveira Duarte , Fernanda Borges de Araújo Paula
DOI: 10.1590/S0100-40422010000100004
关键词: Antioxidant 、 Food science 、 Organic chemistry 、 Roasting 、 Decaffeination 、 DPPH 、 Dichloromethane 、 Chlorogenic acid 、 Chemistry 、 Antioxidant potential 、 Caffeine
摘要: This study aimed to evaluate the effect of coffee decaffeination with dichloromethane on in vitro antioxidant activity this matrix. It were determined content total phenolics, chlorogenic acid and caffeine samples. The assessment potential was investigated by DPPH radical scavenging method, reducer power Fe2+chelation activity. process roasting caused changes levels compounds investigated. results show that method reduces coffee.