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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Abstract
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.res.in/id/eprint/5710 |
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