Abstract
Green coffee infusions has begun to enjoy a great popularity due to a pro-health status of antioxidants rich products. Different assays - determination of reducing power (Folin-Ciocalteau, CUPRAC methods), DPPH radical scavenging activity, metal chelating activity - were compared to get a better estimate of the antioxidant properties of green coffee infusions from robusta and arabica types of different geographical origin. The content of some phenolic acids were also determined by HPLC-MS. The content of 5-O-caffeoylquinic acid,the main component in robusta type varied from 80.0 to 172.7 mg/L, while in arabica coffees this range was narrower (133.0-176.1 mg/L). Ferulic acid was found at very similar level (12.5-12.8 mg/L) only in robusta coffees. In order to correlate the obtained results using different assays the antioxidant index was calculated. Among studied extracts, robusta green coffee from Laos, with the highest content of chlorogenic acid, had the most potent antioxidant capacity
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