Total phenols, antioxidant capacity and sensory evaluation in roasted coffee
نویسندگان
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...
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Antioxidant activities, total phenols and total Flavonoids assay of Origanurm vulgare, Teucrium polium and Thymus daensis
Introduction: Medicinal plants are important sources of antioxidants. Natural antioxidants increase the antioxidant capacity of the plasma and reduce the risk of certain diseases such as cancer, heart diseases and stroke. Synthetic antioxidants commonly used in processed foods have side effects and are toxic. Therefore, there is a need for more effective, less toxic and cost effective ant...
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The total phenolic content and related total antioxidant capacity of 70 medicinal plant infusions was analyzed. Infusions were prepared in common way in which teas are prepared for human consumption. The total phenolics were measured by Folin–Ciocalteau assay. The total antioxidant capacity was estimated by Ferric Reducing/Antioxidant Power (FRAP) assay. To make practical comparison of relative...
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Tayefi-Nasrabadi H1, Khodarahmi R2 1. Assistant Professor, Department of Biochemistry, Faculty of Veterinary Medicine, Tabriz University 2. Assistant Professor, Department of Biochemistry, Faculty of Medicine, Kermanshah University of Medical Sciences Abstract Background: Because of the difficulty in measuring each antioxidant component separately and the interactions among different...
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ژورنال
عنوان ژورنال: Agroindustrial Science
سال: 2020
ISSN: 2226-2989
DOI: 10.17268/agroind.sci.2020.03.04