In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter)英文电子书.pdf

Food Chemistry Food Chemistry 90 (2005) 133–139 /locate/foodchem In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter) * I. Sanchez-Gonzalez, A. Jimenez-Escrig, F. Saura-Calixto Department of Metabolism and Nutrition, Instituto del Frıo, Consejo Superior de Investigaciones Cientıficas, CSIC Ciudad Universitaria, 28040 Madrid, Spain Received 24 November 2003; received in revised form 22 March 2004 Abstract The possible effects of different preparation methods (Italian or Mocha, Filter and Espresso) on the antioxidant activities of brewed coffee were assessed using two methods: Ferric reducing power (FRAP) and scavenging capacity (ABTS). In addition, the polyphenol content was estimated. The order of ferric reducing ability per gram of dry matter (dm) of the different brewed coffees tested, in terms of the coffee-making procedure used, was freeze-dried filter espresso Italian. The order of ferric reducing ability per serving was filter espresso freeze-dried Italian. In the case of scavenging activity the order was similar to that described for the FRAP assay. There was a high correlation between