Coffee is one of the most popular beverages in the world, prepared and consumed in many different ways. Taste, aroma and composition of the coffee brew vary depending on the preparation method. Therefore, this study investigates the effect of different brewing methods on the polyphenol and methylxanthine composition and antioxidant capacity of thirteen different coffee brews. The content of total phenols and flavonoids was determined spectrophotometrically and the content of chlorogenic acid derivates (3-CQA, 4-CQA and 5-CQA) and caffeine using the high performance liquid chromatography (HPLC-PDA). Antioxidant capacity of coffee brews was evaluated by using the ABTS (2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and FRAP (ferric-reducing antioxidant power) assays. Instant coffee brews showed the highest values in content of total phenols, chlorogenic acid derivates, caffeine and antioxidant capacity, which significantly decreased by milk addition. The antioxidant capacity of coffee brews was in compliance with the total phenol content and content of chlorogenic acid derivates.
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http://dx.doi.org/10.1016/j.foodchem.2012.03.095 | DOI Listing |
Coffee is a popular beverage with significant commercial and social importance. The study aimed to determine the fatty acids profile, volatile compounds, and concentration of major and trace elements (Na, Mg, K, Ca, P, S, Fe, Mn, Cu, Zn, Cr, Ni, Cd, and Pb) in the two most important varieties of coffee, namely arabica and robusta. The leaching percentages of mineral elements and the effect of boiling time on the transfer of elements to aqueous extracts were also determined.
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December 2024
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.
The study investigated the effects of storage temperature, type of coffee, and brewing method on coffee's volatile compound profile and sensory quality. Three types of coffee were included in the study: Arabica, Robusta, and their 80/20 blend. Samples were stored at 5 °C and 20 °C for one month, after which the changes in the composition of volatile compounds were analysed and the sensory quality of espresso and cold brew coffee was assessed.
View Article and Find Full Text PDFAntioxidants (Basel)
November 2024
Department of Cardiovascular Biomedicine, National Institute of Cardiology, Ignacio Chavez, Mexico City 14080, Mexico.
Atherosclerosis, a major cause of cardiovascular diseases, is influenced by modifiable factors such as adiposity and blood cholesterol. Diet is crucial in these areas, particularly regarding antioxidant, inflammatory, and obesity effects. Coffee, a globally popular stimulant beverage, has garnered significant attention for its potential impact on cardiovascular diseases.
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January 2025
Faculty of Chemistry, Department of Analytical Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12 Str., 80-233, Gdańsk, Poland.
The main aim of this work was to study the chemical composition of eighteen ground coffees from different countries and continents with regard to the content of hazardous substances as radioactive elements (K, Ra, Ra, U, U and Cs), metals, including heavy metals, aluminum and some microelements (V, Cr, Mn, Fe, Co, Ni, Cu, Zn) as well as substances that have a positive effect on human health and well-being (polyphenols, proteins, fats and caffeine). The tests were carried out before and after the brewing process using the following techniques: gamma and beta spectrometry, a microwave-induced plasma optical emission spectrometer (MIP-OES), gravimetric method, UV-Vis spectrophotometry as well as thin-layer chromatography. The leaching percentage of certain elements/compounds in coffee infusions was also measured.
View Article and Find Full Text PDFGels
December 2024
Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece.
Spent coffee grounds, the main by-product of the coffee-brewing process, were valorized as a renewable source of lipids for the synthesis of novel wax esters and as an alternative and sustainable oil-structuring agent for the production of oleogels. The lipase-catalyzed reactions were implemented using fatty alcohols both under solvent-free conditions and with limonene as an environmentally friendly solvent. Wax esters were evaluated for their ability to formulate olive oil oleogels through the determination of the physical properties of oleogels.
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