Free radical reactions involving coffee

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

doi:10.1016/0308-8146(94)90192-9

Free radical reactions involving coffee

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

Huck Institutes of the Life Sciences

Research output: Contribution to journal › Article › peer-review

17 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 language	English (US)
Pages (from-to)	399-403
Number of pages	5
Journal	Food Chemistry
Volume	51
Issue number	4
DOIs	https://doi.org/10.1016/0308-8146(94)90192-9
State	Published - 1994

All Science Journal Classification (ASJC) codes

Analytical Chemistry
Food Science

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10.1016/0308-8146(94)90192-9

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title = "Free radical reactions involving coffee",

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.",

author = "Goodman, {Bernard A.} and Glidewell, {Sheila M.} and Nigel Deighton and Morrice, {Ann E.}",

year = "1994",

doi = "10.1016/0308-8146(94)90192-9",

language = "English (US)",

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pages = "399--403",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Limited",

number = "4",

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TY - JOUR

T1 - Free radical reactions involving coffee

AU - Goodman, Bernard A.

AU - Glidewell, Sheila M.

AU - Deighton, Nigel

AU - Morrice, Ann E.

PY - 1994

Y1 - 1994

N2 - 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.

AB - 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.

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U2 - 10.1016/0308-8146(94)90192-9

DO - 10.1016/0308-8146(94)90192-9

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VL - 51

SP - 399

EP - 403

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Free radical reactions involving coffee

Abstract

All Science Journal Classification (ASJC) codes

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