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Pregled bibliografske jedinice broj: 579519

Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition

Niseteo, Tena; Komes, Draženka; Belščak-Cvitanović, Ana; Horžić, Dunja; Budeč, Maja
Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition // Food chemistry, 134 (2012), 4; 1870-1877 doi:10.1016/j.foodchem.2012.03.095 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 579519 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition

Autori
Niseteo, Tena ; Komes, Draženka ; Belščak-Cvitanović, Ana ; Horžić, Dunja ; Budeč, Maja

Izvornik
Food chemistry (0308-8146) 134 (2012), 4; 1870-1877

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
antioxidant capacity; caffeine; chlorogenic acid; coffee; HPLC; pPolyphenols; milk

Sažetak
Coffee is one of the most popular beverages in the world, prepared and consumed in many different ways. Taste, aroma and composition of the coffee brew vary depending on the preparation method. Therefore, this study investigates the effect of different brewing methods on the polyphenol and methylxanthine composition and antioxidant capacity of thirteen different coffee brews. The content of total phenols and flavonoids was determined spectrophotometrically and the content of chlorogenic acid derivates (3-CQA, 4-CQA and 5-CQA) and caffeine using the high performance liquid chromatography (HPLC-PDA). Antioxidant capacity of coffee brews was evaluated by using the ABTS (2, 2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and FRAP (ferric-reducing antioxidant power) assays. Instant coffee brews showed the highest values in content of total phenols, chlorogenic acid derivates, caffeine and antioxidant capacity, which significantly decreased by milk addition. The antioxidant capacity of coffee brews was in compliance with the total phenol content and content of chlorogenic acid derivates.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
058-0000000-3470 - Stabilnost alkaloida i polifenola u proizvodima biljnog podrijetla (Komes, Draženka, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Ana Belščak-Cvitanović (autor)

Avatar Url Draženka Komes (autor)

Avatar Url Dunja Horžić (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com ac.els-cdn.com dx.doi.org

Citiraj ovu publikaciju:

Niseteo, Tena; Komes, Draženka; Belščak-Cvitanović, Ana; Horžić, Dunja; Budeč, Maja
Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition // Food chemistry, 134 (2012), 4; 1870-1877 doi:10.1016/j.foodchem.2012.03.095 (međunarodna recenzija, članak, znanstveni)
Niseteo, T., Komes, D., Belščak-Cvitanović, A., Horžić, D. & Budeč, M. (2012) Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition. Food chemistry, 134 (4), 1870-1877 doi:10.1016/j.foodchem.2012.03.095.
@article{article, author = {Niseteo, Tena and Komes, Dra\v{z}enka and Bel\v{s}\v{c}ak-Cvitanovi\'{c}, Ana and Hor\v{z}i\'{c}, Dunja and Bude\v{c}, Maja}, year = {2012}, pages = {1870-1877}, DOI = {10.1016/j.foodchem.2012.03.095}, keywords = {antioxidant capacity, caffeine, chlorogenic acid, coffee, HPLC, pPolyphenols, milk}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2012.03.095}, volume = {134}, number = {4}, issn = {0308-8146}, title = {Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition}, keyword = {antioxidant capacity, caffeine, chlorogenic acid, coffee, HPLC, pPolyphenols, milk} }
@article{article, author = {Niseteo, Tena and Komes, Dra\v{z}enka and Bel\v{s}\v{c}ak-Cvitanovi\'{c}, Ana and Hor\v{z}i\'{c}, Dunja and Bude\v{c}, Maja}, year = {2012}, pages = {1870-1877}, DOI = {10.1016/j.foodchem.2012.03.095}, keywords = {antioxidant capacity, caffeine, chlorogenic acid, coffee, HPLC, pPolyphenols, milk}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2012.03.095}, volume = {134}, number = {4}, issn = {0308-8146}, title = {Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition}, keyword = {antioxidant capacity, caffeine, chlorogenic acid, coffee, HPLC, pPolyphenols, milk} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE

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