| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Characterisation of free radicals in soluble coffee by electron paramagnetic resonance spectroscopy |
| Autor/-in: | Pascual, Ederlinda C. Goodman, Bernard A. Yeretzian, Chahan |
| DOI: | 10.1021/jf020352k |
| Erschienen in: | Journal of Agricultural and Food Chemistry |
| Band(Heft): | 50 |
| Heft: | 21 |
| Seite(n): | 6114 |
| Seiten bis: | 6122 |
| Erscheinungsdatum: | 2002 |
| Verlag / Hrsg. Institution: | American Chemical Society |
| ISSN: | 0021-8561 1520-5118 |
| Sprache: | Englisch |
| Schlagwörter: | Coffee |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| Zusammenfassung: | EPR spectra of soluble coffee display single-line free radical signals in both the solid state and aqueous solution, along with signals from the paramagnetic ions Fe(III) and Mn(II). The intensity of the free radical signal in the pure solid was estimated to be ca. 7.5 x 10(16) unpaired electrons/g, and there was no significant change on dissolution in water. In aqueous solutions, however, the free radical signal declined rapidly over ca. 10-15 min in the temperature range 20-65 degrees C, after which only slow changes were observed. This decline, which was essentially independent of atmosphere, was greatest for the lowest temperatures used, and the intensity after 1 h fitted well to an exponential curve with respect to temperature. The free radicals responsible for the single-peak EPR signal did not react with any of the spin traps tested in the present experiments, but unstable free radicals with parameters consistent with adducts of C-centered radicals were detected in coffee solutions in the presence of PBN and 4-POBN spin traps. The presence of oxygen in the solutions increased the initial rate of formation of these free radical adducts. No adducts were detected when DEPMPO was used as spin trap. However, *OH adducts of DEPMPO were shown to be unstable in the presence of coffee, a fact which illustrates the strong free radical scavenging ability of coffee solutions. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5476 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Pascual, E. C., Goodman, B. A., & Yeretzian, C. (2002). Characterisation of free radicals in soluble coffee by electron paramagnetic resonance spectroscopy. Journal of Agricultural and Food Chemistry, 50(21), 6114–6122. https://doi.org/10.1021/jf020352k
Pascual, E.C., Goodman, B.A. and Yeretzian, C. (2002) ‘Characterisation of free radicals in soluble coffee by electron paramagnetic resonance spectroscopy’, Journal of Agricultural and Food Chemistry, 50(21), pp. 6114–6122. Available at: https://doi.org/10.1021/jf020352k.
E. C. Pascual, B. A. Goodman, and C. Yeretzian, “Characterisation of free radicals in soluble coffee by electron paramagnetic resonance spectroscopy,” Journal of Agricultural and Food Chemistry, vol. 50, no. 21, pp. 6114–6122, 2002, doi: 10.1021/jf020352k.
PASCUAL, Ederlinda C., Bernard A. GOODMAN und Chahan YERETZIAN, 2002. Characterisation of free radicals in soluble coffee by electron paramagnetic resonance spectroscopy. Journal of Agricultural and Food Chemistry. 2002. Bd. 50, Nr. 21, S. 6114–6122. DOI 10.1021/jf020352k
Pascual, Ederlinda C., Bernard A. Goodman, and Chahan Yeretzian. 2002. “Characterisation of Free Radicals in Soluble Coffee by Electron Paramagnetic Resonance Spectroscopy.” Journal of Agricultural and Food Chemistry 50 (21): 6114–22. https://doi.org/10.1021/jf020352k.
Pascual, Ederlinda C., et al. “Characterisation of Free Radicals in Soluble Coffee by Electron Paramagnetic Resonance Spectroscopy.” Journal of Agricultural and Food Chemistry, vol. 50, no. 21, 2002, pp. 6114–22, https://doi.org/10.1021/jf020352k.
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