Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: chemical evaluation and beverage development

Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: chemical evaluation and beverage development

Abstract This study aimed to evaluate the efficiency of aqueous extraction to obtain bioactive phytochemicals from grains and residual husk of organic Arabic coffee, as well as to develop a beverage with high antioxidant capacity and assess its sensorial acceptability. Aqueous extracts were obtained...

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Bibliographic Details
Main Authors:	Jorge Vitório Gomes das NEVES, Marília Viana BORGES, Daniel de Melo SILVA, Cristina Xavier dos Santos LEITE, Mariana Romana Correia SANTOS, Neuma Gonçalves Barbosa de LIMA, Suzana Caetano da Silva LANNES, Marcondes Viana da SILVA
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:	Food Science and Technology
Subjects:	bioactive phytochemicals by-products coffee growing
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500348&lng=en&tlng=en

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