Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/10542
metadata.artigo.dc.title: Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação
metadata.artigo.dc.title.alternative: Coffee bioactive compounds: in vitro antioxidant activity of green and roasted coffees before and after decaffeination
metadata.artigo.dc.creator: Lima, Adriene Ribeiro
Pereira, Rosemary Gualberto Fonseca Alvarenga
Abrahão, Sheila Andrade
Duarte, Stella Maris da Silveira
Paula, Fernanda Borges de Araújo
metadata.artigo.dc.subject: Coffee
Decaffeination
Antioxidant activity
metadata.artigo.dc.publisher: Sociedade Brasileira de Química
metadata.artigo.dc.date.issued: 23-Jun-2009
metadata.artigo.dc.identifier.citation: LIMA, A. R. et al. Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação. Química Nova, São Paulo, v. 33, n. 1, p. 20-24, 2010.
metadata.artigo.dc.description.abstract: This study aimed to evaluate the effect of coffee decaffeination with dichloromethane on the in vitro antioxidant activity of this matrix. It were determined the content of total phenolics, chlorogenic acid and caffeine of the coffee samples. The assessment of the antioxidant potential was investigated by DPPH radical scavenging method, reducer power and Fe 2+ chelation activity. The process of decaffeination and roasting caused changes in the levels of the compounds investigated. The results show that the decaffeination by the dichloromethane method reduces the in vitro antioxidant potential of coffee.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/10542
metadata.artigo.dc.language: pt_BR
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