Green and roasted coffee antiradical activity stability in chemical systems

M. Daglia, A. Papetti and G. Gazzani
Additional contact information
M. Daglia: Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Pavia, Pavia, Italy, *E-mail: gabriella.gazzani@unipv.it
A. Papetti: Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Pavia, Pavia, Italy, *E-mail: gabriella.gazzani@unipv.it
G. Gazzani: Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Pavia, Pavia, Italy, *E-mail: gabriella.gazzani@unipv.it

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S191-S194

Abstract: 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.

Keywords: green and roasted coffee beans; ground coffee; in vitro antiradical activity; storage conditions; antioxidantproperty stability (search for similar items in EconPapers)
Date: 2004
References: Add references at CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/10658-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/10658-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10658-cjfs

DOI: 10.17221/10658-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().