PROSPECTS FOR REAL COFFEE ANTIOXIDANT POTENTIAL IN-CREASE
DOI:
https://doi.org/10.15673/2073-8684.29/2014.33522Keywords:
radicals, coffee, phenolic compounds, natural antioxidants, antioxidant activity, synergismAbstract
There was examined the raw coffee phenolic compounds basic action in humans, prospects studied of using real coffee to create directed antioxidant action compositions.
There were defined the antioxidant properties of daily demands beverages: real and instant coffee, cocoa, green and black teas, using method based on free radicals, such as α, α-diphenyl - β-picryl hydrazil, neutralization. Content of polyphenolic compounds being the potent antioxidants in beverages under study was determined using spectrophotometric analysis. It was found that real ground coffee extract is the most active antioxidant.
By using the quantum chemistry’s semi-empirical methods there was analyzed the ability of natural antioxidants to stabilize free radicals by means of hydrogen atom transfer to the latter. Quantum - chemical calculations were performed at semi empirical version using Hartree Fock successive approximation method. Calculations were performed using Gamess application.
There was analysed number of plants, addition of which will increase the coffee antioxidant activity due to biologically active substance synergistic interaction. There was proposed a phytonutrient form to optimize insoluble coffee drinks production.
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