… The effect of roasting on the content of flavanols and proanthocyanidins and on … antioxidant
activity of cocoa beans was investigated. Cocoa beans were roasted at three temperatures (…

… content and antioxidant activity of different quality classes of Arabica coffee are dependent
on the degree of roasting. TPC decreases when the roasting temperature increases, while …

… of roasting temperature at the early roasting stage (95C, 125C, and 165C) on the antioxidant
activity … The non-roasted coffees were evaluated for comparison. The IC50 and total phenol …

… temperature and time for roasting coffee beans prior to brewing significantly affected the
browning index, antioxidant activity, … can be correlated with roasting temperatures and times by …

… solubilization occurs only at temperatures greater than 180 C. These previous reports support
our result that there is a significant increase in antioxidant activity at temperatures of 150–…

… During roasting, the low water activity and high temperature favored the development of the
Maillard reaction. It is reported that the phenolic compounds also participate in this reaction, …

… effects of roasting temperature on the antioxidant activity of barley … antioxidant activity of
water extracts of barley prepared under different roasting temperatures (unroasted and roasted) …

… Prior work on solvent extracts of roasted wheat germ demonstrated strong antioxidative
activity. The stability of stripped maize oil was improved with elevated roasting temperatures, …

… Chang and others (2002) reported that sesame coat has a significant antioxidant activity in
… the relationship between roasting temperature and time on the antioxidant activity of extract …

… Antioxidant activity, gastrointestinal solubility of polyphenols and formation of different …
in relation to different roasting time-roasting temperature combinations applied. Principal …