Figures index

From

Adding Adulterants to Coffee Reduces Bioactive Compound Levels and Antioxidant Activity

Fernanda Paola de Pádua Gandra, Adriene Ribeiro Lima, Eric Batista Ferreira, Michel Cardoso De Angelis Pereira, Rosemary Gualberto Fonseca Alvarenga Pereira

Journal of Food and Nutrition Research. 2017, 5(5), 313-319 doi:10.12691/jfnr-5-5-5
  • Figure 1. DPPH free radical scavenging activity of coffee beverages adulterated with different concentrations of coffee hulls, straw, and corn (%)
  • Figure 2. Reducing power of coffee beverages adulterated with different concentrations of coffee hulls, coffee straw, and corn (%)
  • Figure 3. Iron chelating activity of coffee beverages adulterated with different concentrations of coffee hulls, coffee straw, and corn (%)
  • Figure 4. Lipoperoxidation inhibition capacity of coffee beverages adulterated with different concentrations of coffee hulls, coffee straw, and corn (%)
  • Figure 5. Principle Component Analysis (PCA)- Individual Factor Map and Variable Factor Map of coffee beverages adulterated with different concentrations of coffee hulls, coffee straw, and corn