SciELO - Scientific Electronic Library Online

vol.56 issue4A Density Functional Theoretical Studies on the Boroles Dianion: Structure, Properties and Aromaticity author indexsubject indexsearch form
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • Have no similar articlesSimilars in SciELO


Journal of the Mexican Chemical Society

Print version ISSN 1870-249X


PEREZ-HERNANDEZ, Lucía Margarita; CHAVEZ-QUIROZ, Karla; MEDINA-JUAREZ, Luis Ángel  and  GAMEZ MEZA, Nohemí. Phenolic Characterization, Melanoidins, and Antioxidant Activity of Some Commercial Coffees from Coffea arabica and Coffea canephora. J. Mex. Chem. Soc [online]. 2012, vol.56, n.4, pp.430-435. ISSN 1870-249X.

Coffee phenols were identified, quantified and correlated with antioxidant activity determined by the ABTS•+ (2,2’-azinobis(3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (2,2-diphenyl -1-picrylhydrazyl radical) assays. Melanoidins (Maillard reaction products) were determined for green and processed coffee. For green Arabica beans and its products, results suggest that roasting decreases antioxidantactivity. However, torrefacto roasted coffee showed greater antioxidant activity than Caracoli beans. Instant coffee showed greater antioxidant activity than green Robusta beans by both assays. A high correlation was found between antioxidant activity and melanoidins, total phenols, caffeic acid, and caffeine.

Keywords : Coffee; Coffee Processing; Chlorogenic Acid; Caffeine; Maillard Reaction Products.

        · abstract in Spanish     · text in English     · English ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License