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http://dx.doi.org/10.17495/easdl.2017.10.27.5.540

Comparison of Physicochemical Properties and Antioxidant Activities of Commercial Regular Coffee and Instant Coffee with Coffee Creamer  

Jang, Eun Ho (Dept. of Food and Nutrition, Kangwon National University)
Nam, Donghun (Dept. of Food and Nutrition, Kangwon National University)
Na, Ha-Gyoon (Dept. of Food and Nutrition, Kangwon National University)
Chae, Hee-Sung (Dept. of Food and Nutrition, Kangwon National University)
Lee, Dong-Ha (Dept. of Food and Nutrition, Kangwon National University)
Kim, Min-Ju (Dept. of Food and Nutrition, Kangwon National University)
Kim, Hi-Hun (Dept. of Food and Nutrition, Kangwon National University)
Lee, Je-Hyuk (Dept. of Food and Nutrition, Kongju National University)
Jang, Ki-Hyo (Dept. of Food and Nutrition, Kangwon National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.27, no.5, 2017 , pp. 540-547 More about this Journal
Abstract
This study examined the physicochemical characteristics and antioxidant activities of 22 commercial coffees, including two americano-type regular coffees, seven instant coffee mix coffees and 13 vending machine coffees. The seven instant coffee mixes and 13 vending machine coffees contained sugar and coffee creamer. Coffee samples with sugar and coffee creamer had higher pH values than regular coffee (p<0.05). Additionally, coffees with sugar and coffee creamer were significantly higher in total phenolics (p<0.05), total flavonoids (p<0.05) and ABTS radical scavenging activity (p<0.05). On-line HPLC-ABTS analyses indicated that antioxidant activities of instant coffees with sugar and coffee creamer were clearly different from those of regular coffee.
Keywords
antioxidant capacity; caffeine; coffee; coffee creamer; instant coffee;
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Times Cited By KSCI : 10  (Citation Analysis)
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