Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves

The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 °C for 8 h before total phenolic content, total procyanidins, and antioxidant...

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Detalles Bibliográficos
Autores principales: Ngamsuk, Samuchaya, Huang, Tzou-Chi, Hsu, Jue-Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769686/
https://www.ncbi.nlm.nih.gov/pubmed/31487835
http://dx.doi.org/10.3390/foods8090389

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769686/
https://www.ncbi.nlm.nih.gov/pubmed/31487835
http://dx.doi.org/10.3390/foods8090389

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