Free radical reactions involving coffee.

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Bernard A. Goodman, Sheila M. Glidewell, Nigel Deighton and Ann E. Morrice
Scottish Crop Research Institute, Invergowrie, Dundee, UK, DD2 5DA
Available online 2 October 2003

Resumen: Instant coffee solutions were shown by electron paramagnetic resonance (EPR) spectroscopy to act as proxidants by enhancing the production of ascorbyl radicals from ascorbic acid. The coffee solutions were also shown to act as scavengers of superoxide radicals in competition with a spin trap. The radical scavenging capabilities of several components of coffee were similarly investigated. There was little difference between the radical scavenging abilities of regular and decaffeinated coffee solutions.

Tipo de Publicación:
Food Chemistry
Volume 51, Issue 4, 1994, Pages 399-403