Green and roasted coffee antiradical activity stability in chemical systems
The stability to storage at different temperature and oxygen exposure of green and roasted coffee either as coffee beans or as ground coffee antiradical activity, was evaluated. The results showed that the coffee solution antihydroxyl radical activity was constant, independently from the coffee spec...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0035_green-and-roasted-coffee-antiradical-activity-stability-in-chemical-systems.php |
| _version_ | 1797899897322602496 |
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| author | M. Daglia A. Papetti G. Gazzani |
| author_facet | M. Daglia A. Papetti G. Gazzani |
| author_sort | M. Daglia |
| collection | DOAJ |
| description | The stability to storage at different temperature and oxygen exposure of green and roasted coffee either as coffee beans or as ground coffee antiradical activity, was evaluated. The results showed that the coffee solution antihydroxyl radical activity was constant, independently from the coffee species, from the roasting process, and moreover from the type of storage conditions, suggesting that temperature and oxygen exposure did not affect this antiradical activity. With regard to antiperoxyl radical activity, all green coffee solutions showed remarkable and stable activity. Conversely, the roasted coffee beans and roasted and ground coffee antiperoxyl radical activity started to increase after three month of storage, suggesting that Maillard reaction products affect the stability of such antiradical property. |
| first_indexed | 2024-04-10T08:36:12Z |
| format | Article |
| id | doaj.art-9cc00d3d2ce34b1f82651e7048400d1c |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:12Z |
| publishDate | 2004-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-9cc00d3d2ce34b1f82651e7048400d1c2023-02-23T03:26:55ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-12-0122Special IssueS191S19410.17221/10658-CJFScjf-200410-0035Green and roasted coffee antiradical activity stability in chemical systemsM. Daglia0A. Papetti1G. Gazzani2Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Pavia, Pavia, Italy, *E-mail: gabriella.gazzani@unipv.itDepartment of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Pavia, Pavia, Italy, *E-mail: gabriella.gazzani@unipv.itDepartment of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Pavia, Pavia, Italy, *E-mail: gabriella.gazzani@unipv.itThe stability to storage at different temperature and oxygen exposure of green and roasted coffee either as coffee beans or as ground coffee antiradical activity, was evaluated. The results showed that the coffee solution antihydroxyl radical activity was constant, independently from the coffee species, from the roasting process, and moreover from the type of storage conditions, suggesting that temperature and oxygen exposure did not affect this antiradical activity. With regard to antiperoxyl radical activity, all green coffee solutions showed remarkable and stable activity. Conversely, the roasted coffee beans and roasted and ground coffee antiperoxyl radical activity started to increase after three month of storage, suggesting that Maillard reaction products affect the stability of such antiradical property.https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0035_green-and-roasted-coffee-antiradical-activity-stability-in-chemical-systems.phpgreen and roasted coffee beansground coffeein vitro antiradical activitystorage conditionsantioxidantproperty stability |
| spellingShingle | M. Daglia A. Papetti G. Gazzani Green and roasted coffee antiradical activity stability in chemical systems Czech Journal of Food Sciences green and roasted coffee beans ground coffee in vitro antiradical activity storage conditions antioxidantproperty stability |
| title | Green and roasted coffee antiradical activity stability in chemical systems |
| title_full | Green and roasted coffee antiradical activity stability in chemical systems |
| title_fullStr | Green and roasted coffee antiradical activity stability in chemical systems |
| title_full_unstemmed | Green and roasted coffee antiradical activity stability in chemical systems |
| title_short | Green and roasted coffee antiradical activity stability in chemical systems |
| title_sort | green and roasted coffee antiradical activity stability in chemical systems |
| topic | green and roasted coffee beans ground coffee in vitro antiradical activity storage conditions antioxidantproperty stability |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0035_green-and-roasted-coffee-antiradical-activity-stability-in-chemical-systems.php |
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