Detection of ground roasted coffee adulteration with roasted soybean and wheat
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چکیده
منابع مشابه
Antioxidant properties of roasted coffee residues.
The antioxidant activity of roasted coffee residues was evaluated. Extraction with four solvents (water, methanol, ethanol, and n-hexane) showed that water extracts of roasted coffee residues (WERCR) produced higher yields and gave better protection for lipid peroxidation. WERCR showed a remarkable protective effect on oxidative damage of protein. In addition, WERCR showed scavenging of free ra...
متن کاملOptimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee.
Equilibration time and temperature were the factors studied to choose the best conditions for analyzing volatiles in roasted ground Arabica coffee by a static headspace sampling extraction method. Three temperatures of equilibration were studied: 60, 80, and 90 degrees C. A larger quantity of volatile compounds was extracted at 90 degrees C than at 80 or 60 degrees C, although the same qualitat...
متن کاملThe Stabilising and Chelating Effects of Green and Roasted Coffee Extracts
ABSTRACT: Oxidation might be regarded as one of the most important reaction in oils and fats. Prooxidants namely iron and copper intensify and catalyze the oxidation while the chelating agents might retard or delay this process. Citric acid, phosphoric acid, some of phenolic compounds and phospholipids are considered as the compounds that chelate the prooxidant metals and through this mechanism...
متن کاملQuinides of roasted coffee enhance insulin action in conscious rats.
Consumption of large amounts of coffee has been shown to decrease the incidence of type 2 diabetes. However, the specific compounds and mechanisms responsible for this effect are not known. The aim of this study was to determine the effects of a decaffeinated coffee extract and a synthetic quinide, representative of those found in roasted coffee, 3,4-diferuloyl-1,5-quinolactone, on insulin-stim...
متن کاملAroma recovery from roasted coffee by wet grinding.
Aroma recovery as determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was compared in coffees resulting from conventional grinding processes, and from wet grinding with cold and hot water. Freshly roasted coffee as well as old, completely degassed coffee was ground in order to estimate the relationship of internal carbon dioxide pressure in freshly roaste...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2014
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2014.02.032