Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment

Abstract

Coffee is one of the most widely consumed beverages worldwide, mainly due to its organoleptic, and psychoactive properties. Coffee brewing techniques involve the use of different extraction/infusion conditions (i.e., time, temperature, pressure, water/powder ratio, etc.), which can influence the quality of the final product. The study aimed to analyze the effect of four brewing coffee techniques (industrial espresso machine, Moka machine, pod machine, and capsule machine), which are the most used coffee brewing methods in Italy, on the quality and safety of the coffee brews, taking into account the profile of biogenic amines (BAs), total polyphenol content (TPC), total flavonoid content (TFC) and anti-radical activity (DPPH and ABTS assay). Eight coffee powders and brewed beverages from two different brands belonging to the 100% Arabica variety (country of origin Brazil) were analysed. The brewing techniques all resulted in a reduction of both BA content (27–30%), TPC (55–60%), TFC (50–55%), and anti-radical assays (45–50%) in coffee beverages compared to ground coffee samples. The study also showed that Moka is the method that yields the highest TPC (2.71–3.52 mg GAE/g coffee powder) and TFC (8.50–8.60 mg RUT/g coffee powder) content and highest anti-radical capacity in coffee beverages. The multivariate statistical analysis revealed a difference between coffee powder and infusions and coffee infusions obtained by different extraction techniques. Moreover, an analysis of the environmental impacts related to the different coffee preparation methods examined was conducted. This was performed by applying the Life Cycle Assessment (LCA) methodology through SimaPro v.9.2.2. software.

A Multimethodological Approach for the Valorization of “Senatore Cappelli” Wheat Milling By-Products as a Source of Bioactive Compounds and Nutraceutical Activity

“…The DPPH reagent, in fact, is a stable nitrogen radical that interacts mainly with peroxide radicals involved in lipid peroxidation, whereas the ABTS reacts with both hydrophilic and lipophilic radicals. Therefore, the reactivity of DPPH is only limited to the lipophilic fraction [ 19 ]. In particular, the different content of phenolic and antioxidants among wheat husk samples analyzed may be attributable to the varying pedo-climatic characteristics for the wheat’s area of origin despite belonging to the same cultivar (“Senatore Cappelli”).…”

“…The biogenic amines (BAs) determination was carried out according to a previously published method [ 19 ] with some modifications. Briefly, 1 g (±0.01 g) of SC wheat husk was added with 12 mL of 0.6 M HClO 4 .…”

“…The total phenolic content of wheat husk samples was determined according to the Folin–Ciocâlteu method, as Gobbi et al [ 19 ] reported. The absorbance of the samples was read at 750 nm against blank solution (EtOH:H 2 O, 80:20 v / v ).…”

Assessment of the Antioxidant Capacity of Commercial Coffee Using Conventional Optical and Chromatographic Methods and an Innovative Electrochemical DNA-Based Biosensor

“…Different coffee brewing methods employ varied extraction or infusion conditions, such as duration, temperature, pressure, and water-to-powder ratio. These conditions can impact the final coffee quality [ 50 ]. Gobbi et al [ 50 ] sought to investigate the effects of four popular Italian coffee brewing techniques: the industrial espresso machine, Moka machine, pod machine, and the capsule machine.…”

“…These conditions can impact the final coffee quality [ 50 ]. Gobbi et al [ 50 ] sought to investigate the effects of four popular Italian coffee brewing techniques: the industrial espresso machine, Moka machine, pod machine, and the capsule machine. The study’s focus was on determining the quality and safety of the brewed coffee, considering factors like biogenic amines (BAs), total polyphenol content (TPC), total flavonoid content (TFC), and anti-radical activities (measured through DPPH and ABTS assays).…”