About: Changes of antioxidant capacity of Robusta coffee during roasting

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The in vitro radical scavenging capacity of the roasted and ground coffee is generally known as well as the published results of lowering the incidence of various diseases by regular intake of coffee. The antioxidant capacity of coffee is based mainly on the phenols, but during the roasting phenols are degraded and new products with antioxidant capacity are formed. A major contributor to the antioxidant activity was identified as N-methylpyridinium, which is formed during the roasting by degradation of trigonelline, the degradation is about 50 % of trigonelline content and the concentration of N-methylpyridinium in roasted coffee is up to 0.25% on a dry weight basis. These literature data were verified within the processing plant experiment, during the usual roasting procedure of Robusta coffee the following parameters were analysed: humidity, water activity, total antioxidant capacity, total phenols, chlorogenic acid and trigonelline content, and colour (L, a, b). The changes of the evaluated paramet The in vitro radical scavenging capacity of the roasted and ground coffee is generally known as well as the published results of lowering the incidence of various diseases by regular intake of coffee. The antioxidant capacity of coffee is based mainly on the phenols, but during the roasting phenols are degraded and new products with antioxidant capacity are formed. A major contributor to the antioxidant activity was identified as N-methylpyridinium, which is formed during the roasting by degradation of trigonelline, the degradation is about 50 % of trigonelline content and the concentration of N-methylpyridinium in roasted coffee is up to 0.25% on a dry weight basis. These literature data were verified within the processing plant experiment, during the usual roasting procedure of Robusta coffee the following parameters were analysed: humidity, water activity, total antioxidant capacity, total phenols, chlorogenic acid and trigonelline content, and colour (L, a, b). The changes of the evaluated paramet (en)
Title	Changes of antioxidant capacity of Robusta coffee during roasting Changes of antioxidant capacity of Robusta coffee during roasting (en)
skos:prefLabel	Changes of antioxidant capacity of Robusta coffee during roasting Changes of antioxidant capacity of Robusta coffee during roasting (en)
skos:notation	RIV/60461373:22330/09:00022341!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	27
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Voldřich, Michal Ševčík, Rudolf Čížková, Helena Votavová, Lenka
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	306690
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/09:00022341
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Coffee; antioxidant capacity, trigonelline; chlorogenic acid (en)
http://linked.open.../riv/klicoveSlovo	Coffee antioxidant capacity trigonelline chlorogenic acid
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[B8D7FFAC9135]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...iv/tvurceVysledku	Voldřich, Michal Ševčík, Rudolf Čížková, Helena Votavová, Lenka
http://linked.open...ain/vavai/riv/wos	000269005600018
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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