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

• Main Authors: Robert Acidri (Author), Yumiko Sawai (Author), Yuko Sugimoto (Author), Takuo Handa (Author), Daisuke Sasagawa (Author), Tsugiyaki Masunaga (Author), Sadahiro Yamamoto (Author), Eiji Nishihara (Author)
• Format: Book
• Published: MDPI AG, 2020-01-01T00:00:00Z.
• Subjects: article
• Online Access: 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...