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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
  • Table 1. Total phenolic compound, 5- caffeoylquinic acid, caffeine, and trigonelline levels in coffees adulterated with different percentages of coffee hulls, coffee straw, and corn