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Journal of the Mexican Chemical Society

versión impresa ISSN 1870-249X

Resumen

PEREZ-HERNANDEZ, Lucía Margarita; CHAVEZ-QUIROZ, Karla; MEDINA-JUAREZ, Luis Ángel  y  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.

Palabras clave : Coffee; Coffee Processing; Chlorogenic Acid; Caffeine; Maillard Reaction Products.

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