Antioxidant activity of coffee model systems

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

Research output: Contribution to journalArticlepeer-review

82 Citations (Scopus)


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 languageEnglish
Pages (from-to)3751-3756
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number13
Publication statusPublished - 19 Jun 2002

ASJC Scopus subject areas

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


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