TITLE

Effect of chlorogenic acid content in roasted coffee on in vitro antioxidant efficiency

AUTHOR(S)
Budanuru, Reethi; Darshan Raj, Chenna Govindaraju; Basavegowda Lingaraju, Harakanahalli; Shyam Prasad, Kodimule
PUB. DATE
January 2014
SOURCE
Journal of Pharmacy Research;Jan2014, Vol. 8 Issue 1, p20
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The aim of this work was to evaluate the effect of chlorogenic acid content on in vitro antioxidant property of some commercially available (A, B and C) and (VC) roasted coffee from Vidya Herbs Pvt. Ltd. The DPPH scavenging, SOD scavenging, Reducing power and lipidperoxidation assays were conducted. The coffee samples were quantified for chlorogenic acid through HPLC method. The antioxidant activity of coffee samples showed chlorogenic acid dependent activity. The VC showed the good antioxidant property than the commercially available tested coffee brews. The good activity might be due to rich chlorogenic acid content in VC coffee sample.
ACCESSION #
95848361

 

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