Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew-Reference-Cited by-同舟云学术

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Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew

Published:2019-01-01 Issue:1 Volume:22 Page:994-1010
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Herawati Dian¹²,Giriwono Puspo Edi¹²,Dewi Fitriya Nur Annisa³,Kashiwagi Takehiro⁴,Andarwulan Nuri¹²

Affiliation:

1. Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia

2. Southeast Asian Food and Agricultural Science and Technology Center, IPB University (Bogor Agricultural University), Bogor, Indonesia

3. Primate Research Center, IPB University (Bogor Agricultural University), Bogor, Indonesia

4. Department of Agricultural Chemistry, Faculty of Agricultural and Marine Science, Kochi University, Nankoku, Kochi, Japan

Funder

the Ministry of Research, Technology, and Higher Education of the Republic of Indonesia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1622562

Reference43 articles.

1. Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material

2. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting

3. Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

4. Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans

5. Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

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3. Identification of antioxidant and flavour marker compounds in Kalosi-Enrekang Arabica brewed coffee processed using different postharvest treatment methods;Journal of Food Science and Technology;2024-03-02

4. Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study;International Journal of Gastronomy and Food Science;2024-03

5. Physicochemical properties of robusta coffee during roasting temperature and time degradation;AIP Conference Proceedings;2024

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