Document Detail


High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water.
MedLine Citation:
PMID:  22953809     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Coffee silverskin (CS) is a thin tegument of the outer layer of green coffee beans and a major by-product of the roasting process to produce roasted coffee beans. CS extracts obtained by the treatment of CS with subcritical water at 25-270°C were investigated for their antioxidant activity using hydrophilic oxygen radical absorption capacity (H-ORAC) and DPPH radical scavenging capacity assays. The antioxidant activity increased with increasing the extraction temperature and the highest activity was observed with the extracts obtained at 270°C. The H-ORAC and DPPH values of the extracts were 2629±193 and 379±36μmol TE/g of CS extract, respectively. High correlation (R=0.999) was observed between H-ORAC and DPPH values for the CS extracts. High correlation of the antioxidant activity was also observed with protein and phenolic contents in the extracts. The CS extracts could be useful as a good source of antioxidative materials.
Authors:
Yusaku Narita; Kuniyo Inouye
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Publication Detail:
Type:  Journal Article     Date:  2012-05-28
Journal Detail:
Title:  Food chemistry     Volume:  135     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-09-07     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  943-9     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan; R&D Center, UCC Ueshima Coffee Co., Ltd., 3-1-4 Zushi, Takatsuki-shi, Osaka 569-0036, Japan.
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