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The antioxidant profiles of various espresso coffees were established using HPLC with UV-absorbance detection and two rapid, simultaneous, on-line chemical assays that enabled the relative reactivity of sample components to be screened. The assays were based on (i) the colour change associated with reduction of the 2,2′-diphenyl-1-picrylhydrazyl radical (DPPH); and (ii) the emission of light (chemiluminescence)...
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