Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees

Vicente, Silvio José Valadão; Queiroz, Yara Severino de; Gotlieb, Sabina Léa Davidson; Torres, Elizabeth Aparecida Ferraz da Silva

doi:10.1590/s1516-89132014000100016

Cited by 24 publications

(17 citation statements)

References 24 publications

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“…Also, it was noticed a slight fall of antioxidant activity and TPC for decaffeinated coffee brews. Which, spite the absence of statistical significance, agrees with the lower content of phenolic acids, already described in literature for decaffeinated coffee (Vicente, Queiro, Gotlieb, & Torres, 2014). Finally, regarding the country origin, the values were quite similar for the samples herein evaluated (Table 1).…”

Section: Antioxidant Power and Total Phenol Contentsupporting

confidence: 90%

Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples

et al. 2016

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Section: Antioxidant Power and Total Phenol Contentsupporting

confidence: 90%

Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples

et al. 2016

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“…Corroborating in vitro results, the average plasma iron-reducing capacity of human subjects was higher after regular coffee consumption than after decaffeinated coffee consumption [254], suggesting that whole coffee is more efficient than decaffeinated coffee in respect to its antioxidant capacity. This was later confirmed by other studies [255,256].…”

Section: Caffeine and Antioxidant And Antiinflammatory Activitiessupporting

confidence: 83%

Caffeine Consumption through Coffee: Content in the Beverage, Metabolism, Health Benefits and Risks

2019

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Caffeine (1,3,7-trimethylxanthine) is the most consumed psychoactive substance in the world, acting by means of antagonism to adenosine receptors, mainly A1 and A2A. Coffee is the main natural source of the alkaloid which is quite soluble and well extracted during the brew’s preparation. After consumption, caffeine is almost completely absorbed and extensively metabolized in the liver by phase I (cytochrome P450) enzymes, mainly CYP1A2, which appears to be polymorphically distributed in human populations. Paraxanthine is the major caffeine metabolite in plasma, while methylated xanthines and methyluric acids are the main metabolites excreted in urine. In addition to stimulating the central nervous system, caffeine exerts positive effects in the body, often in association with other substances, contributing to prevention of several chronic diseases. The potential adverse effects of caffeine have also been extensively studied in animal species and in humans. These aspects will be approached in the present review.

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“…This study confirmed that the type of coffee preparation has a significant impact on the antioxidant potential of coffee beverages. According to Vicente et al [48], coffee beverages can reduce the consequences of oxidative stress in the human body. Our results confirm that coffee infusions are a rich source of antioxidant compounds.…”

Section: Discussionmentioning

confidence: 99%

Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method

Janda

Jakubczyk

Baranowska-Bosiacka

et al. 2020

Foods

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Coffee, being one of the world’s most popular beverages, is a rich source of dietary antioxidants. The aim of this study was to determine the mineral content and antioxidant activity as well as acidity of coffee beverages depending on the brewing technique. We tested coffee brews made and served at a popular urban coffee shop (Szczecin, Poland). Five coffee brewing techniques were used: Aeropress, drip, espresso machine, French press, and simple infusion. Our findings showed that the brewing method had a significant effect on all parameters tested in the study. The antioxidant activity of the beverages was high (31%–42% inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl); reduction potential from 3435.06 mol Fe3+/mL to 4298.19 mol Fe3+/mL). Polyphenolic content ranged from 133.90 g (French press) to 191.29 g of gallic acid/L (Aeropress brew), depending on the coffee extraction method. Mineral content was also found to differ between brewing methods. Coffees prepared by simple infusion and Aeropress provided a valuable source of magnesium, manganese, chromium, cobalt, and potassium, whereas the drip brew was found to be a good source of silicon.

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Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees

Cited by 24 publications

References 24 publications

Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples

Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples

Caffeine Consumption through Coffee: Content in the Beverage, Metabolism, Health Benefits and Risks

Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method

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