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- Sato, Takafumi, et al. Show all 8 Authors
- Industrial & engineering chemistry process design and development 2018 v.57 no.22 pp. 7624-7632
- antioxidant activity; antioxidants; caffeine; chlorogenic acid; coffee beans; color; foods; glycosides; hydrolysis; melanoidins; phenolic compounds; process design; temperature
- ... Separation of antioxidant compounds (caffeoylquinic acids (CQAs), phenolics, melanoidin, and caffeine) from green coffee beans with hydrothermal extraction and decomposition kinetics of 3-o-caffeoylquinic acid (3-CQA) are reported. Antioxidant capacity (AOC) of the extracts increased as extraction temperature was increased up to 410 K and then it decreased up to extraction temperatures of 500 K. A ...