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Extraction, Purification, Characterization and Evaluation of Antioxidant activity of coffee conserves

Harish, D.P. and Pavitra Priyadarshini, M. (2006) Extraction, Purification, Characterization and Evaluation of Antioxidant activity of coffee conserves. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Coffee conserves were prepared using various solvents and solvent mixtures. The yields of extracts/conserves were maximum (27%) with isopropanol plus water (70:30) followed by methanol plus water (60:40) (23%). Coffee conserves obtained by extraction with the methanol: water (60:40) and isopropanol: water (70:30) showed the highest antioxidant activity, the same were used for testing their effect on hydroxyl radical scavenging activity and reducing power. Coffee conserves were characterized by HPLC. Three compounds were identified and chlorogenic acid was the main compound in the extracts. Developed a process for purification of chlorogenic acids and purified chlorogenic acids subjected to NMR analysis.
Uncontrolled Keywords: Antioxidant activity Coffee conserves
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography
600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/491

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