Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels.

Alnsour, Lilian; Issa, Reem; Awwad, Shady; Albals, Dima; Al-Momani, Idrees

Alnsour, Lilian; Issa, Reem; Awwad, Shady; Albals, Dima; Al-Momani, Idrees.

Afiliação

Alnsour L; Department of Pharmaceutical Sciences, Pharmacological and Diagnostic Research Center (PDRC), Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan.
Issa R; Department of Pharmaceutical Sciences, Pharmacological and Diagnostic Research Center (PDRC), Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan.
Awwad S; Department of Pharmaceutical Chemistry & Pharmacognosy, Applied Science Private University, Amman 11931, Jordan.
Albals D; Department of Medicinal Chemistry and Pharmacognosy, Faculty of Pharmacy, Yarmouk University, Irbid 21163, Jordan.
Al-Momani I; Department of Chemistry, Faculty of Science, Yarmouk University, Irbid 21163, Jordan.

Molecules ; 27(5)2022 Feb 28.

Article em En | MEDLINE | ID: mdl-35268693

Assuntos

Antioxidantes; Café; Antioxidantes/química; Ácido Clorogênico/análise; Café/química; Humanos; Fenóis/análise

Palavras-chave

GAE; TEAC; antioxidant; coffee; phenols; roasting

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Café / Antioxidantes Limite: Humans Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo

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XML

PubMed Links

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Café / Antioxidantes Limite: Humans Idioma: En Ano de publicação: 2022 Tipo de documento: Article