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Title: High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water.
Authors: Narita, Yusaku
Inouye, Kuniyo
Author's alias: 井上, 國世
Keywords: Antioxidant
Coffee silverskin
Subcritical water
Issue Date: Dec-2012
Publisher: Elsevier Ltd.
Journal title: Food Chemistry
Volume: 135
Issue: 3
Start page: 943
End page: 949
Abstract: 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.
Rights: © 2012 Elsevier Ltd.
This is not the published version. Please cite only the published version. この論文は出版社版でありません。引用の際には出版社版をご確認ご利用ください。
URI: http://hdl.handle.net/2433/160217
DOI(Published Version): 10.1016/j.foodchem.2012.05.078
PubMed ID: 22953809
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