Antioxidant capacity of coffees of several origins brewed following three different procedures |
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| Authors: | P. Parras,M. Martí nez-Tomé A.M. Jimé nez,M.A. Murcia |
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| Affiliation: | Department of Food Science, Veterinary Faculty, Campus of Espinardo, University of Murcia, Spain |
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| Abstract: | |
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| Keywords: | ABAP, azobis(2-amidinopropane)hydrochloride ABTS, azinobis(3-ethylbenzo-thiazoline-6-sulfonic acid)diammonium salt BHA, butylated hydroxyanisole BHT, butylated hydroxytoluene DPPH, 2,2-diphenyl-2-picrylhydrazyl hydrate EDTA, ethylenediamine-tetraacetic acid MDA, malondialdehyde MRP, Maillard reaction products PBS, phosphate buffer solution PF, protection factor TBA, thiobarbituric acid TEAC, Trolox equivalent antioxidant capacity TRAP, total radical-trapping antioxidant potential Trolox, 6-hydroxy-2,5,7,8-tetra-methylchromane-2-carboxilic acid |
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