AMBIENTUM BIOETHICA BIOLOGIA CHEMIA DIGITALIA DRAMATICA EDUCATIO ARTIS GYMNAST. ENGINEERING EPHEMERIDES EUROPAEA GEOGRAPHIA GEOLOGIA HISTORIA HISTORIA ARTIUM INFORMATICA IURISPRUDENTIA MATHEMATICA MUSICA NEGOTIA OECONOMICA PHILOLOGIA PHILOSOPHIA PHYSICA POLITICA PSYCHOLOGIA-PAEDAGOGIA SOCIOLOGIA THEOLOGIA CATHOLICA THEOLOGIA CATHOLICA LATIN THEOLOGIA GR.-CATH. VARAD THEOLOGIA ORTHODOXA THEOLOGIA REF. TRANSYLVAN
Rezumat articol ediţie STUDIA UNIVERSITATIS BABEŞ-BOLYAI
În partea de jos este prezentat rezumatul articolului selectat. Pentru revenire la cuprinsul ediţiei din care face parte acest articol, se accesează linkul din titlu. Pentru vizualizarea tuturor articolelor din arhivă la care este autor/coautor unul din autorii de mai jos, se accesează linkul din numele autorului.
Autori: GABRIELLA SZABÓ, EMESE CSIKI, ÁRPÁD-FERENC SZŐKE, NORBERT MUNTEAN.
DOI: 10.24193/subbchem.2022.3.01
Published Online: 2022-09-30
Published Print: 2022-09-30
pp. 7-16
VIEW PDF
FULL PDF
The antioxidant activity of coffee brews was determined in batch conditions by means of a Briggs-Rauscher oscillating system. This method consists of the measurement of the inhibition time caused by the addition of a diluted coffee sample to the oscillating system. The inhibition time vs. the relative concentration of the diluted coffee sample shows linear dependence. The slope of these lines was used to calculate a relative antioxidant activity for each sample. It was concluded that the method of preparation greatly influenced the resulting coffee brew, with the filtering method showing the best results with up to 50% higher antioxidant activity. As such, it was chosen as a standard to compare activity values. It can also be noted that decaffeinated coffee samples show significantly lower activity than caffeine-containing ones.
Keywords: Briggs-Rauscher oscillating reaction, inhibitory effect, analytical method, coffee extract, antioxidant activity.
