Oxidative stress is the process that results from the accumulation of harmful moieties called free radicals, which can lead to diseases such as, but not limited to, skin cancer. Antioxidants are compounds that the human body uses to help prevent or delay cell damage caused by oxidative stress. They are found in many naturally occurring fruits and vegetables and are often consumed in beverages, such as coffee, one of the most common drinks in the world. In this study, the total amount of antioxidants in a commercial coffee beverage will be calculated via the oxidative Folin Ciocalteau method and microphotospectrophotometric measurements using the Beer-Lambert law. The standard reference compound is gallic acid which is commonly used in the wine industry. Regular caffeinated vs. decaffeinated coffee samples of the same brand will be compared and case studies will be presented. The difficulties and limitations associated with this procedure will be highlighted with an emphasis on the reproducibility of the reaction and the limited amount of waste material produced.

Determination of the total amount of antioxidants in coffee beverages using the Folin Ciocalteu microphotospectrophotometric method

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.