期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2015
卷号：39
期号：2
页码：88-95
出版社：Galati University Press
摘要：During the last decade researches concerning the essential role of coffee in healthand disease prevention showed an increased development. In the present study weobtained extracts from three green Arabica coffee varieties which demonstrated asignificant antioxidant potential due to the presence in their composition of twobioactive compounds, caffeine and chlorogenic acids. The content and antioxidantactivity of bioactive compounds were evaluated by qualitative and quantitativeanalyses using spectrophotometric and chromatography methods. The chlorogenicacid was found in high concentrations, being followed by gallic, p-coumaric andferulic acids. The highest caffeine contents were found in the green coffee extractsof the Supremo–Columbia and Top Quality–Kenya products.
