دراسة المحتوى الكلي من عديدات الفينول في مساحيق بعض المشروبات : القهوة، القهوة الفورية، الكاكاو

الملخص EN

The polyphenol content of coffee, instant coffee, 3 in 1, cocoa was determined in this study by Folin-ciocalteu colorimetric determination, using gallic acid as standard solution and measuring the absorption at 755 nm, The results ranged between 2697.9 mg/ 100 g in coffee, 4208.8 mg/ 100 g in instant coffee, 1496.8 mg/ 100 g in 3 in 1 and 2119.5 mg/ 100 g in cocoa.

The effect of roasting temperature on the polyphenol content in coffee was also studied, the results was 46% decrease on 150°C and 70.5% decrease on 250°C, for half an hour.

The antioxidant capacity for studied powder was also evaluated using DPPH reagent method, the instant coffee showed the highest scavenging activity in percentage 78.4%, while the cocoa and coffee had a convergent scavenging activity percentage 58.6% and 58% respectively.