Article ID Journal Published Year Pages File Type
10540697 Food Chemistry 2012 8 Pages PDF
Abstract
► Coffee brew preparation method defines the phenol content and antioxidant capacity. ► Coffee brews contain chlorogenic acid derivates in next order: 5-CQA > 4-CQA > 3-CQA. ► Instant coffee showed the highest amount of phenols and highest antioxidant capacity. ► Filter coffee showed the lowest amount of phenols and lowest antioxidant capacity. ► Milk addition decreases phenol content and antioxidant capacity of coffee brews.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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