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.
All Science Journal Classification (ASJC) codes
- Analytical Chemistry
- Food Science