Antioxidant and Antiradical Activity of Coffee.
Antioxidant and Antiradical Activity of Coffee.
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DOI：
10.3390/antiox2040230
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发表时间：
2013-10-15
期刊：
影响因子：
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通讯作者：
Nemzer B
中科院分区：
文献类型：
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作者：
Yashin A;Yashin Y;Wang JY;Nemzer B
本文综述了各种方法（ORAC、FRAP、TRAP、TEAC等）测定咖啡样品中抗氧化活性的研究进展。咖啡产品在体外和体内的抗自由基活性的有限数据。对阿拉比卡咖啡和罗布斯塔咖啡在不同温度和不同烘焙方法（微波、对流等）下的AA进行了比较。提供了关于咖啡的抗自由基活性的数据。比较了咖啡、茶、可可和红酒的抗氧化活性。在这篇评论的最后，总抗氧化剂含量（TAC）的咖啡样品从21个咖啡生产国的安培法测量提供。还比较了绿色和烘焙咖啡豆的TAC。
This review summarizes published information concerning the determination of antioxidant activity (AA) in coffee samples by various methods (ORAC, FRAP, TRAP, TEAC, etc.) in vitro and limited data of antiradical activity of coffee products in vitro and in vivo. Comparison is carried out of the AA of coffee Arabica and coffee Robusta roasted at different temperatures as well as by different roasting methods (microwave, convection, etc.). Data on the antiradical activity of coffee is provided. The antioxidant activity of coffee, tea, cocoa, and red wine is compared. At the end of this review, the total antioxidant content (TAC) of coffee samples from 21 coffee-producing countries as measured by an amperometric method is provided. The TAC of green and roasted coffee beans is also compared.