Showing Publication (SANCHEZ-GONZALEZ 2005)
Sanchez-Gonzalez I., Jimenez-Escrig A., Saura-Calixto F. (2005) In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter). Food Chemistry 90:133-139
Abbreviation: SANCHEZ-GONZALEZ 2005
Food Composition
This publication was used to obtain 15 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 254.00 mg/100 ml | Italian or mocca pot IT1 | yes | 1 |
| 309.00 mg/100 ml | Italian or mocca pot IT3 | yes | 1 |
| 85.10 mg/100 ml | Italian or mocca pot IT5 | yes | 1 |
| 377.78 mg/100 ml | Espresso EX1 | yes | 1 |
| 488.89 mg/100 ml | Espresso EX3 | yes | 1 |
| 466.67 mg/100 ml | Espresso EX5 | yes | 1 |
| 272.73 mg/100 ml | Filter F1 | yes | 1 |
| 272.73 mg/100 ml | Filter F3 | yes | 1 |
| 281.82 mg/100 ml | Filter F5 | yes | 1 |
| 290.00 mg/100 ml | Italian or mocca pot IT2 | yes | 1 |
| 200.00 mg/100 ml | Italian or mocca pot IT3 | yes | 1 |
| 444.44 mg/100 ml | Espresso EX2 | yes | 1 |
| 577.78 mg/100 ml | Espresso EX4 | yes | 1 |
| 245.54 mg/100 ml | Filter F2 | yes | 1 |
| 263.64 mg/100 ml | Filter F4 | yes | 1 |