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Isolation of Bio-actives from Coffee Arabica Cherry

Kavya, B.K. (2009) Isolation of Bio-actives from Coffee Arabica Cherry. [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: New promising sources for natural antioxidants for functional foods and nutraceuticals by utilization of green coffee other than for beverage use is explored. The Green coffee conserves were prepared from the species Coffea arabica by extraction with solvent mixtures of isopropanol and water. The green coffee was analyzed for CGA and Polyphenol content. The antioxidant properties were investigated. The yield of 28 % of the conserves were obtained for C. Arabica .The Arabica cherry were subjected to enzyme as pre-treatment and 35% yield was obtained. At a concentration of 200 ppm, coffee conserves from Arabica exhibited 92% antioxidant activity respectively in comparison to 95% for BHA.
Uncontrolled Keywords: Coffee conserves; Antioxidant; Solvent mixtures; Chlorogenic acid;Polyphenols
Subjects: 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: 05 Oct 2009 06:54
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9245

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