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dc.contributor.authorPascual, Ederlinda C.-
dc.contributor.authorGoodman, Bernard A.-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-23T09:28:19Z-
dc.date.available2018-04-23T09:28:19Z-
dc.date.issued2002-
dc.identifier.issn0021-8561de_CH
dc.identifier.issn1520-5118de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5476-
dc.description.abstractEPR spectra of soluble coffee display single-line free radical signals in both the solid state and aqueous solution, along with signals from the paramagnetic ions Fe(III) and Mn(II). The intensity of the free radical signal in the pure solid was estimated to be ca. 7.5 x 10(16) unpaired electrons/g, and there was no significant change on dissolution in water. In aqueous solutions, however, the free radical signal declined rapidly over ca. 10-15 min in the temperature range 20-65 degrees C, after which only slow changes were observed. This decline, which was essentially independent of atmosphere, was greatest for the lowest temperatures used, and the intensity after 1 h fitted well to an exponential curve with respect to temperature. The free radicals responsible for the single-peak EPR signal did not react with any of the spin traps tested in the present experiments, but unstable free radicals with parameters consistent with adducts of C-centered radicals were detected in coffee solutions in the presence of PBN and 4-POBN spin traps. The presence of oxygen in the solutions increased the initial rate of formation of these free radical adducts. No adducts were detected when DEPMPO was used as spin trap. However, *OH adducts of DEPMPO were shown to be unstable in the presence of coffee, a fact which illustrates the strong free radical scavenging ability of coffee solutions.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofJournal of Agricultural and Food Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectCoffeede_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleCharacterisation of free radicals in soluble coffee by electron paramagnetic resonance spectroscopyde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1021/jf020352kde_CH
zhaw.funding.euNode_CH
zhaw.issue21de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end6122de_CH
zhaw.pages.start6114de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume50de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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Pascual, E. C., Goodman, B. A., & Yeretzian, C. (2002). Characterisation of free radicals in soluble coffee by electron paramagnetic resonance spectroscopy. Journal of Agricultural and Food Chemistry, 50(21), 6114–6122. https://doi.org/10.1021/jf020352k
Pascual, E.C., Goodman, B.A. and Yeretzian, C. (2002) ‘Characterisation of free radicals in soluble coffee by electron paramagnetic resonance spectroscopy’, Journal of Agricultural and Food Chemistry, 50(21), pp. 6114–6122. Available at: https://doi.org/10.1021/jf020352k.
E. C. Pascual, B. A. Goodman, and C. Yeretzian, “Characterisation of free radicals in soluble coffee by electron paramagnetic resonance spectroscopy,” Journal of Agricultural and Food Chemistry, vol. 50, no. 21, pp. 6114–6122, 2002, doi: 10.1021/jf020352k.
PASCUAL, Ederlinda C., Bernard A. GOODMAN und Chahan YERETZIAN, 2002. Characterisation of free radicals in soluble coffee by electron paramagnetic resonance spectroscopy. Journal of Agricultural and Food Chemistry. 2002. Bd. 50, Nr. 21, S. 6114–6122. DOI 10.1021/jf020352k
Pascual, Ederlinda C., Bernard A. Goodman, and Chahan Yeretzian. 2002. “Characterisation of Free Radicals in Soluble Coffee by Electron Paramagnetic Resonance Spectroscopy.” Journal of Agricultural and Food Chemistry 50 (21): 6114–22. https://doi.org/10.1021/jf020352k.
Pascual, Ederlinda C., et al. “Characterisation of Free Radicals in Soluble Coffee by Electron Paramagnetic Resonance Spectroscopy.” Journal of Agricultural and Food Chemistry, vol. 50, no. 21, 2002, pp. 6114–22, https://doi.org/10.1021/jf020352k.


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