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canephora/antioxidante
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5 resultados
Structural characterization, antioxidant, and antibiofilm activities of Coffea canephora green seeds
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Objectives In order to explore Coffea canephora green seeds as natural extract for application in the functional-food industry, we focused this study to the evaluation of the antioxidant and the antiadhesion effect of C. canephora green seeds extracts. Methods The analysis of C. canephora green
Effects of drying on physical properties, phenolic compounds and antioxidant capacity of Robusta wet coffee pulp ( Coffea canephora)
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Wet coffee pulp (WCP), produced as waste from coffee production, is a rich source of bioactive compounds, especially caffeine and chlorogenic acid. However, it contains high moisture content, thus it is challenging for further utilization due to degradation and microbial deterioration. Dehydration
Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin.
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Green coffee beans of Coffea arabica and Coffea canephora accessions from different geographical origin (Brazil, Colombia, Ethiopia, Honduras, Kenya, Mexico, Peru, Uganda and Vietnam) were extracted and the extracts analyzed by HPLC-ESI-MS/MS for the identification and quantification of chlorogenic
Coffea canephora silverskin from different geographical origins: A comparative study.
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Coffee silverskin is the major by-product of coffee roasting. Among all the coffee by-products, it is a relatively stable product due to its low moisture content. Currently, silverskin is used as direct fuel (e.g. firelighters), for composting and soil fertilization. As it is a natural source of
Characterization, high-resolution mapping and differential expression of three homologous PAL genes in Coffea canephora Pierre (Rubiaceae).
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Phenylalanine ammonia lyase (PAL) is the first entry enzyme of the phenylpropanoid pathway producing phenolics, widespread constituents of plant foods and beverages, including chlorogenic acids, polyphenols found at remarkably high levels in the coffee bean and long recognized as powerful
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