Abstract
Objectives: This study was conducted to investigate change of the antioxidative activity and phenolic compounds contents in Dutch coffee by different extraction times. Methods: Chemical characteristics and DPPH radical scavenging activity in dutch coffee with different extraction times were analyzed. Results: Cold water dissolved more coffee ingredients in the early extacts. Crude protein, crude lipid, soluble solids, crude ash in 0-3 hour extracts were 2 times more than in the latter extracts. However, total phenolic compounds were not changed durng the extractoin time of 0 ā¼6 hous. The latter extracts had high DPPH radical scavenging activity. Conclusion: Dutch coffee extracts had enough antioxidative and bioactive ingredients.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.