Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods

Abstract

The objective of the research was to evaluate the antioxidant activity, phenols and volatile compounds of different types coffee infusions. We worked with the Catimor coffee variety and used five methods to obtain the infusion (espresso, V60, siphon, French press and a traditional local method). For each infusion, the antioxidant capacity was determined with the 2,2-Diphenyl-1-Picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid techniques, the phenolic content was determined with the Folin-Ciocalteu technique, and aromatic volatile compounds were determined with gas chromatography coupled with mass spectrometry. The extraction method that yielded the coffee infusions with the most antioxidant activity, phenolic compounds and caffeine content was espresso; however, this coffee had the fewest aromatic volatile compounds. Although they had lower antioxidant activity, the infusions obtained with the French press had the highest content of volatile aromatic compounds and produced a cup that was free of pyridine, an undesirable compound in coffee due to its rotten smell.

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

“…As shown in Figure 2b-2c, TN content increased from 3.83% (T1) to 5.05% (T2) and 4.59% (T3), while alkaloid content increased from 4.62% (T1) to 5.90% (T2) and 5.11% (T3). According to previous reports, abundant caffeine, theophylline, and theobromine could be found in coffee and cocoa, which could be converted to various aroma components of furan and pyrazine (Mejía et al, 2021;Mostafa, 2022;Chavez et al, 2022). Therefore, the enrichment of alkaloid in CTLs fermented with coffee and cocoa would promote the improvement of aroma quantity.…”

Characteristics of commercial single-origin organic coffee in Indonesia

“…The twenty panelists have categorized of the sample attributes as shown in Figure 2. Samples 926 and 361, in the upper-right Besides caffeine that is always found in coffee by various extraction methods (Chavez et al, 2022;Mostafa, 2022), trigonelline, the N-methylpyridinium-3-carboxylate, is also found in higher levels in Arabica coffee compared to Robusta (Sunarharum et al, 2014). According to Oestreich-Janzen (2010), trigonelline plays an important role in coffee's aroma.…”

CRISPR technology towards genome editing of the perennial and semi-perennial crops citrus, coffee and sugarcane

“…Concerning marketing and quality traits, sensory attributes of coffee beans are influenced by the chemical composition of green beans, which in turn is controlled by genetic factors (Ky et al, 2001;Leroy et al, 2006;Farah, 2009;Tran et al, 2017), environment production, fruit maturation physiology and technological factors such as post-harvest processing (Kitzberger et al, 2020;Wondimkun et al, 2022) or even by different methods of coffee brewing (Novaes et al, 2019;Chavez et al, 2022). It is known that within the species C. arabica (Ky et al, 2001;Scholz et al, 2016) and C. canephora (Mori et al, 2016) there is genetic variability for nonvolatile biochemical precursors of coffee aroma such as caffeine and trigonelline, chlorogenic acids, sucrose, and lipids such as cafestol and kahweol diterpenes (Ky et al, 2001;Farah, 2009).…”