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. 2016 Dec 23;28(2):106–114. doi: 10.1002/pca.2661

Figure 2.

Figure 2

Measurement of decolourisation of ABTS•+ using HPSEC to analyse fast medium roasted Arabica coffee in three roast degrees (light, medium, dark). (a) Flow scheme of the post‐column derivatisation ABTS assay coupled to HPSEC, (b) chromatograms to illustrate the contribution of high molecular weight compounds, melanoidins (4–13 min) and low molecular weight compounds, chlorogenic acids (13–20 min) to the total antioxidant capacity (full integral) of the three roast degrees. [Colour figure can be viewed at wileyonlinelibrary.com]