STUDY OF ANTIOXIDANT PROPERTIES OF SOME TYPES OF PACKAGED COFFEE

Proceedings of the YSU B: Chemical and Biological Sciences Pub Date : 2023-09-15 DOI:10.46991/pysu:b/2023.57.3.182

V.V. Vardapetyan, M. Torosyan, G. A. Shahinyan, A. I. Martiryan

引用次数: 0

Abstract

In this work, several varieties of instant and ground, roasted black packaged coffee were studied. Various extraction methods were used to obtain extracts. The caffeine content was investigated by UV-Vis absorption spectroscopy and HPLC chromatography. The antioxidant properties of the extracts were studied by the method of competitive reactions.

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研究某些包装咖啡的抗氧化特性

这项工作研究了几种速溶咖啡和研磨烘焙黑咖啡。采用各种提取方法获得提取物。咖啡因含量通过紫外可见吸收光谱和高效液相色谱法进行了研究。采用竞争反应法研究了提取物的抗氧化特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Proceedings of the YSU B: Chemical and Biological Sciences

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