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Studies on the antioxygenic properties of coffee.

Natarajan, C. P. and Narayanan, K. M. and Sahasrabudhe, M. R. and Radhakrishnan, K. L. and Bhatia, D. S. (1958) Studies on the antioxygenic properties of coffee. Journal of Scientific and Industrial Research, 17C. pp. 145-148.

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The development of peroxides during storage of roasted coffee seeds and powder, and of coffee oil extracted from the roasted coffee powder has been investigated. The antioxygenic properties of freshly roasted coffee powder and its constituents, quinic and caffeic acids, have been determined and compared with those of propyl gallate and compounded B.H.A. (mixture of B.H.A., propyl gallate and citric acid). No correlation has been observed between staleness and development of peroxides in roasted coffee powder, and oil from freshly roasted coffee is more stable than that obtained from stale or green coffee. Roasted coffee powder suppresses peroxide formation in groundnut oil during storage and the antioxygenic properties of coffee develop only on roasting.

Item Type: Article
Uncontrolled Keywords: oasted coffee seeds, antioxygenic properties
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jan 2013 11:25
Last Modified: 03 Jul 2015 07:06
URI: http://ir.cftri.com/id/eprint/5710

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