Phytochemical Profile and Antioxidant Capacity of Coffee Plant Organs Compared to Green and Roasted Coffee Beans

• প্রধান লেখক: Robert Acidri (Author), Yumiko Sawai (Author), Yuko Sugimoto (Author), Takuo Handa (Author), Daisuke Sasagawa (Author), Tsugiyaki Masunaga (Author), Sadahiro Yamamoto (Author), Eiji Nishihara (Author)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: MDPI AG, 2020-01-01T00:00:00Z.
• বিষয়গুলি: article
• অনলাইন ব্যবহার করুন: Connect to this object online.

The current study investigates the phytochemical composition of coffee plant organs and their corresponding antioxidant capacities compared to green and roasted coffee beans. HPLC analysis indicated that the investigated compounds were present in all organs except mangiferin, which was absent in roo...