Assessment Of The Total Phenolic Contents And Antioxidant Capacities In Roasted Ground Coffee Products In Viet Nam

dc.contributor.author	Nguyen, Nhut Truong
dc.contributor.author	Tran, Bui Phuc
dc.contributor.author	Nguyen, Cong Hau
dc.date.accessioned	2024-09-19T02:26:39Z
dc.date.available	2024-09-19T02:26:39Z
dc.date.issued	2022-09
dc.description	1 page
dc.description.abstract	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.
dc.identifier.uri	https://oerrepository.ntt.edu.vn/handle/298300331/424
dc.language.iso	en
dc.publisher	Nguyen Tat Thanh University
dc.subject	Coffee tree
dc.subject	Phenolic contents
dc.subject	Antioxidant capacities
dc.title	Assessment Of The Total Phenolic Contents And Antioxidant Capacities In Roasted Ground Coffee Products In Viet Nam
dc.type	Other
dcterms.license	Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)

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