Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning.

Fifty-eight samples of commercial Colombian coffee with different characteristics (soluble, ground, decaffeinated, etc) were evaluated for antioxidant capacity (AC) (ABTS and FRAP), total soluble phenolics (TP), browning index (BI), color parameters (L(∗), a(∗), b(∗), c(∗) and h(∗)), HMF and furfural. The AC in Colombian coffees was very varied (164-1000, 100.8-885.

[Nutritional content of food, and nonalcoholic beverages advertisements broadcasted in children's slot of Colombian national television].

Objective: To describe the nutritional content of foods and non-alcoholic beverages advertised in the children's frame vs. the general frame in two national, private, free-access, television channels in Colombia.

Methods: Cross-sectional, descriptive study.