The content of Ca, Cu, Fe, Mg and Mn and antioxidant activity of green coffee brews.

  title={The content of Ca, Cu, Fe, Mg and Mn and antioxidant activity of green coffee brews.},
  author={Ewelina Stelmach and Pawel Pohl and Anna Szymczycha-Madeja},
  journal={Food chemistry},
A simple and fast method of the analysis of green coffee infusions was developed to measure total concentrations of Ca, Cu, Fe, Mg and Mn by high resolution-continuum source flame atomic absorption spectrometry. The precision of the method was within 1-8%, while the accuracy was within -1% to 2%. The method was used to the analysis of infusions of twelve green coffees of different geographical origin. It was found that Ca and Mg were leached the easiest, i.e., on average 75% and 70… CONTINUE READING
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