...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Chemistry >A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate
【24h】

A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate

机译：不同咖啡冲剂的不溶性成分与主要的可可抗氧化剂和不同咖啡冲剂和黑巧克力之间的相互作用研究

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

This study aimed to investigate the interactions between insoluble fractions of different coffee infusions and major cocoa free antioxidants, catechin and epicatechin, as well as the interactions between different coffee infusions and dark chocolate. Espresso, filtered coffee, French press and Turkish coffee were used for this purpose. Antioxidant capacity (AC) measurements were performed by monitoring the percentage inhibition of 2,2-Diphenyl-1-picrylhydrazil (DPPH) radical. Multivariate approach was adopted for experimental design and data analysis steps. In dry basis, the AC values of infusions (mmol Trolox/kg) were ranged between 953 +/- 2.6 and 1184 +/- 11.3, while the AC values for their insoluble fractions were ranged between 45 +/- 0.0 and 105-1.3. Interactions between the insoluble fractions of coffee infusions and catechins were synergistic for espresso and additive/antagonistic for the other infusions. Interactions between coffee infusions and chocolate were synergistic for French press and Turkish coffee and additive/antagonistic for the other infusions.
机译：这项研究的目的是调查不同咖啡冲剂的不溶部分与主要的可可抗氧化剂，儿茶素和表儿茶素之间的相互作用，以及不同咖啡冲剂和黑巧克力之间的相互作用。为此目的使用了意式浓缩咖啡，过滤咖啡，法国媒体和土耳其咖啡。通过监测2，2-二苯基-1-吡啶并肼（DPPH）自由基的抑制百分比来进行抗氧化能力（AC）测量。实验设计和数据分析步骤采用了多元方法。以干基计，输液的AC值（mmol Trolox / kg）在953 +/- 2.6和1184 +/- 11.3之间，而其不溶部分的AC值在45 +/- 0.0和105-1.3之间。 。咖啡浸出液和儿茶素的不溶级分之间的相互作用对于浓缩咖啡具有协同作用，而对于其他输注则具有添加剂/拮抗作用。咖啡冲剂和巧克力之间的相互作用对于法国媒体和土耳其咖啡是协同的，而其他冲剂则是添加剂/拮抗作用。

著录项

  • 来源
    《Food Chemistry》 |2018年第30期|8-14|共7页
  • 作者

    Celik Ecem Evrim; Gokmen Vural;

  • 作者单位

    Hacettepe Univ, Food Engn Dept, Food Qual & Safety FoQuS Res Grp, TR-06800 Ankara, Turkey;

    Hacettepe Univ, Food Engn Dept, Food Qual & Safety FoQuS Res Grp, TR-06800 Ankara, Turkey;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Coffee infusion; Brewing method; Antioxidants; Synergy; Cocoa; Catechins;

    机译：咖啡冲泡;冲泡方法;抗氧化剂;协同作用;可可粉;儿茶素;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号