Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10540697 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Coffee brew preparation method defines the phenol content and antioxidant capacity. ⺠Coffee brews contain chlorogenic acid derivates in next order: 5-CQA > 4-CQA > 3-CQA. ⺠Instant coffee showed the highest amount of phenols and highest antioxidant capacity. ⺠Filter coffee showed the lowest amount of phenols and lowest antioxidant capacity. ⺠Milk addition decreases phenol content and antioxidant capacity of coffee brews.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Tena Niseteo, Draženka Komes, Ana BelÅ¡Äak-CvitanoviÄ, Dunja HoržiÄ, Maja BudeÄ,