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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F09%3A00022341%21RIV10-MSM-22330___
rdf:type
n9:Vysledek skos:Concept
dcterms: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
dcterms:title
Changes of antioxidant capacity of Robusta coffee during roasting Changes of antioxidant capacity of Robusta coffee during roasting
skos:prefLabel
Changes of antioxidant capacity of Robusta coffee during roasting Changes of antioxidant capacity of Robusta coffee during roasting
skos:notation
RIV/60461373:22330/09:00022341!RIV10-MSM-22330___
n3:aktivita
n16:Z
n3:aktivity
Z(MSM6046137305)
n3:cisloPeriodika
27
n3:dodaniDat
n11:2010
n3:domaciTvurceVysledku
n10:7682891 n10:3457893 n10:6962238 n10:4003594
n3:druhVysledku
n8:J
n3:duvernostUdaju
n17:S
n3:entitaPredkladatele
n13:predkladatel
n3:idSjednocenehoVysledku
306690
n3:idVysledku
RIV/60461373:22330/09:00022341
n3:jazykVysledku
n18:eng
n3:klicovaSlova
Coffee; antioxidant capacity, trigonelline; chlorogenic acid
n3:klicoveSlovo
n12:chlorogenic%20acid n12:antioxidant%20capacity n12:trigonelline n12:Coffee
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[B8D7FFAC9135]
n3:nazevZdroje
Czech Journal of Food Sciences
n3:obor
n6:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n11:2009
n3:tvurceVysledku
Čížková, Helena Ševčík, Rudolf Voldřich, Michal Votavová, Lenka
n3:wos
000269005600018
n3:zamer
n7:MSM6046137305
s:issn
1212-1800
s:numberOfPages
4
n14:organizacniJednotka
22330