Antioxidant activity of coffee model systems

P. Charurin; Jennifer Ames; M.D. Del Castillo

doi:10.1021/jf011703i

Antioxidant activity of coffee model systems

P. Charurin, Jennifer Ames, M.D. Del Castillo

School of Biological Sciences

Research output: Contribution to journal › Article › peer-review

85 Citations (Scopus)

Abstract

Coffee model systems prepared from combinations of chlorogenic acid (CGA), N-alpha-acetyl-1-arginine (A), sucrose (S), and cellulose (C) were roasted at 240 degreesC for 4 min prior to analysis by UV-visible spectrophotometry, capillary zone electrophoresis (CZE), and the ABTS radical cation decolorization assay. The A/CGA/S/C and A/S/C systems were also fractionated by gel filtration chromatography. Antioxidant activity of the systems showed a positive, nonlinear relationship with the amount of CGA remaining after roasting. Sucrose degradation was a major source of color in the heated systems. There was no relationship between antioxidant activity and color generation.

Original language	English
Pages (from-to)	3751-3756
Number of pages	6
Journal	Journal of Agricultural and Food Chemistry
Volume	50(13)
Issue number	13
DOIs	https://doi.org/10.1021/jf011703i
Publication status	Published - 19 Jun 2002

ASJC Scopus subject areas

Agricultural and Biological Sciences (miscellaneous)
Food Science
Chemistry (miscellaneous)

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abstract = "Coffee model systems prepared from combinations of chlorogenic acid (CGA), N-alpha-acetyl-1-arginine (A), sucrose (S), and cellulose (C) were roasted at 240 degreesC for 4 min prior to analysis by UV-visible spectrophotometry, capillary zone electrophoresis (CZE), and the ABTS radical cation decolorization assay. The A/CGA/S/C and A/S/C systems were also fractionated by gel filtration chromatography. Antioxidant activity of the systems showed a positive, nonlinear relationship with the amount of CGA remaining after roasting. Sucrose degradation was a major source of color in the heated systems. There was no relationship between antioxidant activity and color generation.",

author = "P. Charurin and Jennifer Ames and {Del Castillo}, M.D.",

year = "2002",

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AU - Ames, Jennifer

AU - Del Castillo, M.D.

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AB - Coffee model systems prepared from combinations of chlorogenic acid (CGA), N-alpha-acetyl-1-arginine (A), sucrose (S), and cellulose (C) were roasted at 240 degreesC for 4 min prior to analysis by UV-visible spectrophotometry, capillary zone electrophoresis (CZE), and the ABTS radical cation decolorization assay. The A/CGA/S/C and A/S/C systems were also fractionated by gel filtration chromatography. Antioxidant activity of the systems showed a positive, nonlinear relationship with the amount of CGA remaining after roasting. Sucrose degradation was a major source of color in the heated systems. There was no relationship between antioxidant activity and color generation.

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EP - 3756

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

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ER -

Antioxidant activity of coffee model systems

Abstract

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