S
Sebastian E. W. Opitz
Researcher at Zürcher Fachhochschule
Publications - 17
Citations - 643
Sebastian E. W. Opitz is an academic researcher from Zürcher Fachhochschule. The author has contributed to research in topics: Roasting & ABTS. The author has an hindex of 10, co-authored 17 publications receiving 535 citations. Previous affiliations of Sebastian E. W. Opitz include Bielefeld University & Swedish University of Agricultural Sciences.
Papers
More filters
Journal ArticleDOI
Plant chemistry and insect sequestration.
TL;DR: A comprehensive overview of all groups of secondary plant metabolites for which sequestration by insect herbivores belonging to different orders has been demonstrated and patterns of sequestration mechanisms and common or individual features occurring in different insect orders are highlighted.
Journal ArticleDOI
Sequestration of Glucosinolates and Iridoid Glucosides in Sawfly Species of the Genus Athalia and Their Role in Defense Against Ants
TL;DR: The results show that glucosid sequestration is widespread in the genus Athalia, but that the specific glucoside uptake can result in different defense effectiveness against a predator species.
Journal ArticleDOI
How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography
TL;DR: A new parameter, the ratio of melanoidin to CGA peak area, was introduced as a possible predictor of the roast degree, and the roasting effects on the variability of melanoids and CGA contents in coffee brews were studied.
Journal ArticleDOI
Is comfrey root more than toxic pyrrolizidine alkaloids? Salvianolic acids among antioxidant polyphenols in comfrey (Symphytum officinale L.) roots.
Adriana Trifan,Adriana Trifan,Sebastian E. W. Opitz,Roland Josuran,Andreas Grubelnik,Nils Esslinger,Samuel Peter,Sarah Bräm,Nadja Meier,Evelyn Wolfram +9 more
TL;DR: Comfrey root extract exhibited significant antioxidant activities when compared to known antioxidants, and is an important source of phenolic compounds endowed with antioxidant activity which may contribute to the overall bioactivity of Symphytum preparations.
Book ChapterDOI
Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays
TL;DR: In this article, a platform composed of three complementary and validated antioxidant assays is proposed for the routine and fast assessment of the antioxidant capacity of coffee brews, which are combined into an analytical platform to profile and compare the antioxidant potential of a series of roasted coffee samples.