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j.foodchem.2012.05.078.pdf409.88 kBAdobe PDF見る/開く
タイトル: High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water.
著者: Narita, Yusaku
Inouye, Kuniyo
著者名の別形: 井上, 國世
キーワード: Antioxidant
Biomass
Coffee
Coffee silverskin
Subcritical water
発行日: Dec-2012
出版者: Elsevier Ltd.
誌名: Food Chemistry
巻: 135
号: 3
開始ページ: 943
終了ページ: 949
抄録: 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.
著作権等: © 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(出版社版): 10.1016/j.foodchem.2012.05.078
PubMed ID: 22953809
出現コレクション:学術雑誌掲載論文等

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