Severity: Warning
Message: file_get_contents(https://...@gmail.com&api_key=61f08fa0b96a73de8c900d749fcb997acc09): Failed to open stream: HTTP request failed! HTTP/1.1 429 Too Many Requests
Filename: helpers/my_audit_helper.php
Line Number: 143
Backtrace:
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 143
Function: file_get_contents
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 209
Function: simplexml_load_file_from_url
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 3098
Function: getPubMedXML
File: /var/www/html/application/controllers/Detail.php
Line: 574
Function: pubMedSearch_Global
File: /var/www/html/application/controllers/Detail.php
Line: 488
Function: pubMedGetRelatedKeyword
File: /var/www/html/index.php
Line: 316
Function: require_once
Severity: Warning
Message: Attempt to read property "Count" on bool
Filename: helpers/my_audit_helper.php
Line Number: 3100
Backtrace:
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 3100
Function: _error_handler
File: /var/www/html/application/controllers/Detail.php
Line: 574
Function: pubMedSearch_Global
File: /var/www/html/application/controllers/Detail.php
Line: 488
Function: pubMedGetRelatedKeyword
File: /var/www/html/index.php
Line: 316
Function: require_once
The analysis of general content of polyphenols, minerals and antioxidant activity of infusions from selected coffee substitutes is presented. The obtained results showed that the coffee infusions prepared from acorns exhibit the highest radical scavenging capacities for DPPH (EC = 0.063-0.066 mg/mL), ABTS (EC = 0.021-0.029 mg/mL), OH(EC = 2.050-2.378 mg/mL) as well as the highest ability to Fe reduction (FRAP) (∼1.1 mmolFe/g). These coffee substitutes also contain the greatest values of polyphenols (45-50 mgGA/g). Analyzed coffee substitutes differ in both quality and quantity of polyphenols, but all tested coffees contain gallic and chlorogenic acids. The most of phenolic compounds was found in herbal-cereal coffee substitute. The quantitative results and PCA analysis indicated a good correlation between the antioxidant activity and total polyphenols, flavonoids and gallic acid content. Using the obtained data on the composition and antioxidant properties of extracts the cluster analysis (CA) was performed to distinguish similar or close types of coffee.
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Source |
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http://dx.doi.org/10.1016/j.foodchem.2018.11.057 | DOI Listing |
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