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dc.contributor.authorOpitz, Sebastian-
dc.contributor.authorSmrke, Samo-
dc.contributor.authorGoodman, Bernard A.-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-23T09:25:07Z-
dc.date.available2018-04-23T09:25:07Z-
dc.date.issued2014-
dc.identifier.isbn978-0-12-404738-9de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5472-
dc.description.abstractA platform composed of three complementary and validated antioxidant assays is proposed for the routine and fast assessment of the antioxidant capacity of coffee brews. Firstly, a brief review of the principles underlying antioxidant measurements in foods, and the rationale behind the development of an analytical platform for measuring the antioxidant capacity of coffee is given. A range of complementary methods is described based on either hydrogen atom or electron transfer reactions. Secondly, three total antioxidant capacity (TAC) assays are recommended for the platform. Two are based on electron-transfer reactions—the Folin–Ciocalteu (FC) assay for total phenols, and the ABTS assay, which on oxidation forms the cationic chromophore, 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonate) (ABTS•+). The third, which is based on hydrogen-atom transfer, is the oxygen radical absorbance capacity (ORAC), in which the antioxidant and the substrate fluorescein compete for thermally generated peroxyl radicals after their formation by decomposition of 2,​2′-​azobis-​2-​amidinopropane,​dihydrochloride (AAPH). Finally, validated protocols for conducting these three assays, using flow injection analysis (FIA), are presented along with actual results to illustrate their reproducibility and robustness. The three assays are combined into an analytical platform to profile and compare the antioxidant potential of a series of roasted coffee samples. Antioxidant values obtained with the same dark-roast coffee are 2103, 710, and 5868 gallic acid equivalents (GAE) for the FC, ABTS, and ORAC assays, respectively. These numbers thus reflect the different types of chemical reaction that are performed, and illustrate the fact that assays for TAC are actually selective (and hence complementary) for specific types of antioxidant molecule.de_CH
dc.language.isoende_CH
dc.publisherAcademic Pressde_CH
dc.relation.ispartofProcessing and impact on antioxidants in beveragede_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectAntioxidantsde_CH
dc.subjectCoffeede_CH
dc.subjectHealthde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleMethodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assaysde_CH
dc.typeBuchbeitragde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
zhaw.publisher.placeLondonde_CH
dc.identifier.doi10.1016/B978-0-12-404738-9.00026-Xde_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end264de_CH
zhaw.pages.start253de_CH
zhaw.parentwork.editorPreedy, Victor R.-
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewEditorial reviewde_CH
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Opitz, S., Smrke, S., Goodman, B. A., & Yeretzian, C. (2014). Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays. In V. R. Preedy (Ed.), Processing and impact on antioxidants in beverage (pp. 253–264). Academic Press. https://doi.org/10.1016/B978-0-12-404738-9.00026-X
Opitz, S. et al. (2014) ‘Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays’, in V.R. Preedy (ed.) Processing and impact on antioxidants in beverage. London: Academic Press, pp. 253–264. Available at: https://doi.org/10.1016/B978-0-12-404738-9.00026-X.
S. Opitz, S. Smrke, B. A. Goodman, and C. Yeretzian, “Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays,” in Processing and impact on antioxidants in beverage, V. R. Preedy, Ed. London: Academic Press, 2014, pp. 253–264. doi: 10.1016/B978-0-12-404738-9.00026-X.
OPITZ, Sebastian, Samo SMRKE, Bernard A. GOODMAN und Chahan YERETZIAN, 2014. Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays. In: Victor R. PREEDY (Hrsg.), Processing and impact on antioxidants in beverage. London: Academic Press. S. 253–264. ISBN 978-0-12-404738-9
Opitz, Sebastian, Samo Smrke, Bernard A. Goodman, and Chahan Yeretzian. 2014. “Methodology for the Measurement of Antioxidant Capacity of Coffee : A Validated Platform Composed of Three Complementary Antioxidant Assays.” In Processing and Impact on Antioxidants in Beverage, edited by Victor R. Preedy, 253–64. London: Academic Press. https://doi.org/10.1016/B978-0-12-404738-9.00026-X.
Opitz, Sebastian, et al. “Methodology for the Measurement of Antioxidant Capacity of Coffee : A Validated Platform Composed of Three Complementary Antioxidant Assays.” Processing and Impact on Antioxidants in Beverage, edited by Victor R. Preedy, Academic Press, 2014, pp. 253–64, https://doi.org/10.1016/B978-0-12-404738-9.00026-X.


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