Lima, Adriene RibeiroPereira, Rosemary Gualberto Fonseca AlvarengaAbrahão, Sheila AndradeDuarte, Stella Maris da SilveiraPaula, Fernanda Borges de Araújo2022-04-112022-04-112010LIMA, A. R. et al. Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação. Química Nova, São Paulo, v. 33, n. 1, p. 20-24, 2010.1678-7064https://doi.org/10.1590/S0100-40422010000100004http://www.sbicafe.ufv.br/handle/123456789/13467This study aimed to evaluate the effect of coffee decaffeination with dichloromethane on the in vitro antioxidant activity of this matrix. It were determined the content of total phenolics, chlorogenic acid and caffeine of the coffee samples. The assessment of the antioxidant potential was investigated by DPPH radical scavenging method, reducer power and Fe2+ chelation activity. The process of decaffeination and roasting caused changes in the levels of the compounds investigated. The results show that the decaffeination by the dichloromethane method reduces the in vitro antioxidant potential of coffee.pdfpt-BROpen AccessDecaffeinationAntioxidant activityCafeicultura::Colheita, pós-colheita e armazenamentoArtigo