Phytochemical Profile and Antioxidant Capacity of Coffee Plant Organs Compared to Green and Roasted Coffee Beans.
Coffea arabica L.
alkaloids
antioxidant capacity
carotenoids
chlorophylls
phenolic compounds
sucrose
Journal
Antioxidants (Basel, Switzerland)
ISSN: 2076-3921
Titre abrégé: Antioxidants (Basel)
Pays: Switzerland
ID NLM: 101668981
Informations de publication
Date de publication:
22 Jan 2020
22 Jan 2020
Historique:
received:
27
12
2019
revised:
20
01
2020
accepted:
21
01
2020
entrez:
26
1
2020
pubmed:
26
1
2020
medline:
26
1
2020
Statut:
epublish
Résumé
The current study investigates the phytochemical composition of coffee plant organs and their corresponding antioxidant capacities compared to green and roasted coffee beans. HPLC analysis indicated that the investigated compounds were present in all organs except mangiferin, which was absent in roots, stems and seeds, and caffeine, which was absent in stems and roots. Total phytochemicals were highest in the green beans (GB) at 9.70 mg g
Identifiants
pubmed: 31979036
pii: antiox9020093
doi: 10.3390/antiox9020093
pmc: PMC7070527
pii:
doi:
Types de publication
Journal Article
Langues
eng
Déclaration de conflit d'intérêts
The authors declare no conflict of interest.
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