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Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação

Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação

Lima, Adriene Ribeiro ; Pereira, Rosemary Gualberto Fonseca Alvarenga ; Abrahão, Sheila Andrade ; Duarte, Stella Maris da Silveira ; Paula, Fernanda Borges de Araújo
URI: https://doi.org/10.1590/S0100-40422010000100004
http://www.sbicafe.ufv.br/handle/123456789/13467
Data: 2010

Resumo:

This study aimed to evaluate the effect of coffee decaffeination with dichloromethane on the in vitro antioxidant activity of this matrix. It were determined the content of total phenolics, chlorogenic acid and caffeine of the coffee samples. The assessment of the antioxidant potential was investigated by DPPH radical scavenging method, reducer power and Fe2+ chelation activity. The process of decaffeination and roasting caused changes in the levels of the compounds investigated. The results show that the decaffeination by the dichloromethane method reduces the in vitro antioxidant potential of coffee.

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Quimica Nova_v. 33_n. 1_p. 20 - 24_2010.pdf 184.5Kb application/pdf Visualizar/Abrir ou Pre-visualizar

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