| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538560 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Coffee silverskin (CS) is a by-product of the coffee roasting process. ⺠We examined antioxidant activity of CS extracts treated with subcritical water. ⺠The antioxidant capacities increased with increasing the extraction temperature. ⺠The highest antioxidant activity was observed with the extracts obtained at 270 °C. ⺠The protein contents in CS extracts highly correlate with the antioxidant activity.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yusaku Narita, Kuniyo Inouye,