Free radical reactions involving coffee

Bernard A. Goodman, Sheila M. Glidewell, Nigel Deighton, Ann E. Morrice

Research output: Contribution to journalArticlepeer-review

18 Scopus citations

Abstract

Instant coffee solutions were shown by electron paramagnetic resonance (EPR) spectroscopy to act as proxidants by enhancing the production of ascorbyl radicals from ascorbic acid. The coffee solutions were also shown to act as scavengers of superoxide radicals in competition with a spin trap. The radical scavenging capabilities of several components of coffee were similarly investigated. There was little difference between the radical scavenging abilities of regular and decaffeinated coffee solutions.

Original languageEnglish (US)
Pages (from-to)399-403
Number of pages5
JournalFood Chemistry
Volume51
Issue number4
DOIs
StatePublished - 1994

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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