Assessment Of The Total Phenolic Contents And Antioxidant Capacities In Roasted Ground Coffee Products In Viet Nam
Ngày
2022-09
Tác giả
Nguyen, Nhut Truong
Tran, Bui Phuc
Nguyen, Cong Hau
Tên Tạp chí
Tạp chí ISSN
Nhan đề tập
Nhà xuất bản
Nguyen Tat Thanh University
Giấy phép
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Tóm tắt
Coffee tree is a popular non-alcoholic beverage in the world thanks to its taste and health benefits to humans. TPC results in descending order: light > medium > dark, in which light roast gives the highest total phenolic compounds. Besides, TPC and TEAC differ in degrees of roasting, with light roasting mainly showing the highest value due to the balance between the breakdown of phenolic compounds and the generation of new antioxidant compounds. mainly from the Maillard reactions. The close correlation between TPC and antioxidant capacity for the correlation coefficient (R2> 0.7) suggests that phenolic compounds play an important role in the antioxidant capacity of coffee.
Mô tả
1 page
Từ khóa
Coffee tree , Phenolic contents , Antioxidant capacities