Evaluation of the chemical constituents, antioxidant and enzyme inhibitory activities of six Yemeni green coffee beans varieties

Author:

Ahmed Ali Ammar Mohammed,Yagi Sakina,Qahtan Ahmed A.,Alatar Abdurrahman A.,Angeloni Simone,Maggi Filippo,Caprioli Giovanni,Abdel-Salam Eslam M.,Sinan Kouadio Ibrahime,Zengin Gokhan

Funder

King Saud University

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference44 articles.

1. Phytochemical profile and antioxidant capacity of coffee plant organs compared to green and roasted coffee beans;Acidri;Antioxidants,2020

2. Phytochemical composition, antioxidant activity, and the effect of the aqueous extract of coffee (Coffea arabica L.) bean residual press cake on the skin wound healing Oxidative Medicine and Cellular Longevity 2016;Affonso,2016

3. Antioxidant activity of some edible Yemeni plants evaluated by ferrylmyoglobin/ABTS?+ assay;Alzoreky;Food Science and Technology Research,2001

4. Green coffee extract enhances oxidative stress resistance and delays aging in Caenorhabditis elegans;Amigoni;Journal of Functional Foods,2017

5. Chemistry of Brazilian green coffee and the quality of the beverage. IV. Electro-phoresis of proteins in agar-gel and its interaction with chlorogenic acids;Amorim;Turrialba,1975

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