The antioxidant properties of dried extracts from the spent espresso coffee

The antioxidant properties of dried extracts from the spent espresso coffee

The importance of coffee waste utilization is based on the fact that it contains a large amount of biologically valuable components. Preparation of espresso coffee produces substantial quantities of polyphenolic acids that have a significant antioxidant activity. In this work, the contents of po...

Full description

Bibliographic Details
Main Authors: Milutinović Milica D., Šiler-Marinković Slavica S., Antonović Dušan G., Mihajlovska Katarina R., Pavlović Marija D., Dimitrijević-Branković Suzana I.
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2013-01-01
Series:Hemijska Industrija
Subjects:
polyphenols
antioxidant
DPPH
FRAP
spent espresso coffee
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1200074M.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1200074M.pdf

Similar Items