Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On ‐line ABTS Assay to High Performance Size Exclusion Chromatography

ConclusionBy coupling HPSEC on‐line to the ABTS assay we were able to separately quantify the contribution of HMW and LMW compounds to the total antioxidant capacity, increasing our understanding of the roast process. Copyright © 2016 John Wiley & Sons, Ltd.

Source: Phytochemical Analysis - December 23, 2016 Category: Biochemistry Authors: Sebastian E.W. Opitz, Bernard A. Goodman, Marco Keller, Samo Smrke, Marco Wellinger, Stefan Schenker, Chahan Yeretzian Tags: Special Issue Article Source Type: research