Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica) Influence of processing and roasting on the antioxidant activity of cofee (Coffea arabica)

Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica) Influence of processing and roasting on the antioxidant activity of cofee (Coffea arabica)

<abstract language="eng">The aim of this work is to evaluate the influence of processing (semi-dry and dry) and roasting (light, medium and dark) on the antioxidant activity of coffee brews, using tests to determine the reducing power and the DPPH scavenging, Fe+2 chelating and lipid...

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Bibliographic Details
Main Authors: Marcelo Henrique dos Santos, Bruno Lemos Batista, Stella Maris da Silveira Duarte, Celeste Maria Patto de Abreu, Cibele Marli Cação Paiva Gouvêa
Format: Article
Language:English
Published: Sociedade Brasileira de Química 2007-06-01
Series:Química Nova
Subjects:
coffee processing
coffee roasting
antioxidant activity
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300020

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