Extraction of coffee antioxidants: Impact of brewing time and method

Ludwig, Iziar A.; Sanchez, Lidia; Caemmerer, Bettina; Kroh, Lothar W.; Peña, María-Paz De; Cid, Concepción

doi:10.1016/j.foodres.2012.02.023

Cited by 164 publications

(178 citation statements)

References 42 publications

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“…Therefore, the release of diCQAs bound to melanoidins is rather difficult to that of monoCQAs. However, as proposed by Ludwig et al, 32 the use of an extraction system with turbulences during few minutes facilitates the contact of grounds and water, a polar solvent, and favors the caffeoylquinic acids extraction, also diCQAs.…”

Section: Caffeoylquinic Acidsmentioning

confidence: 99%

“…Similar behaviour was also observed in coffee brews by other authors. 12,32,47 For that reason, all TEMPO results should be considered as very low, including the significantly higher TEMPO antioxidant capacity of the aqueous extracts obtained from Arabica spent coffee grounds from filter coffeemaker. This higher result might be explained by the slightly higher browning index (Abs 420nm 0.165), but also because melanoidins have different antioxidant capacities, depending on the structure, their composition and the phenolics bound in their skeleton.…”

Section: Antioxidant Capacity Of Spent Coffeementioning

confidence: 99%

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Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Bravo

Juániz

Monente

et al. 2012

J. Agric. Food Chem.

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126

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The main hydrophilic antioxidant compounds (3-, 4-and 5-monocaffeoylquinic and 3,4-, 3,5-and 4,5-dicaffeoylquinic acids, caffeine and browned compounds, including melanoidins) and the antioxidant capacity (Folin-Ciocalteau, ABTS, DPPH, Fremy´s salt and TEMPO) were evaluated in Arabica and Robusta spent coffee obtained from the preparation of coffee brews with the most common coffeemakers (filter, espresso, plunger and mocha). All spent coffee grounds, with the exception of those from mocha coffeemaker, had relevant amounts of total caffeoylquinic acids (6.22-13.24 mg/g of spent coffee), mainly dicaffeoyquinic acids (3.31-5.79 mg/g of spent coffee) which were 4-7 fold higher than in their respective coffee brews. Caffeine was ranged from 3.59 to 8.09 mg/g of spent coffee. The antioxidant capacity of the aqueous spent coffee extracts was 46.0-102.3% (filter), 59.2-85.6% (espresso), and less than 42% (plunger) in comparison to their respective coffee brews. This study allowed us to obtain spent coffee extracts with antioxidant properties that can be used as a good source of hydrophilic bioactive compounds.

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Section: Caffeoylquinic Acidsmentioning

confidence: 99%

Section: Antioxidant Capacity Of Spent Coffeementioning

confidence: 99%

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Bravo

Juániz

Monente

et al. 2012

J. Agric. Food Chem.

Self Cite

126

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“…The presence of (poly)phenolic compounds, mainly chlorogenic acids, and other major coffee compounds, such as caffeine and melanoidins, and their contribution to the antioxidant capacity of coffee have been widely studied during last decades (Crozier, Jaganath & Clifford, 2009; Delgado-Andrade, Rufian-Henares & Morales, 2005;Ludwig, Sanchez, Caemmerer, Kroh, de Peña & Cid, 2012). However, coffee contains many other minor compounds, such as volatile compounds, that might play a role in the antioxidant capacity of coffee.…”

Section: Introductionmentioning

confidence: 99%

Contribution of volatile compounds to the antioxidant capacity of coffee

Ludwig

Sanchez

Peña

et al. 2014

Food Research International

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Heterocyclic volatile compounds present in coffee have been proposed as potent antioxidants, but their contribution to the antioxidant capacity of coffee is still unclear and controversial. The aim of this study was to assess the actual contribution of the main volatile compounds to the overall antioxidant capacity of coffee. A total of sixty-two and sixty-four volatile compounds were identified and quantified in Arabica and Robusta coffee, respectively, by static headspace-gas chromatography-mass spectrometry (SH-GC-MS). ABTS (2,2'-Azino-bi(3-ethylbenzo-thiazonile-6-sulfonic acid) diammonium salt) and DPPH (2,2-Diphenyl-1-picrylhydrazyl) antioxidant activity of the most abundant volatile heterocyclic compounds (7 furans (Fu), 3 pyrroles (Py) and 2 thiophenes(Th)), aldehydes (5) and diketones (2) was evaluated in model systems at different concentrations including those found in coffee. The model system with all the heterocyclic volatiles (Fu-Py-Th) was the most active followed by pyrroles and furans. Thiophenes were ineffective as radical scavengers at all concentrations including 100-fold, and aldehydes and ketones showed negligible activities in comparison to heterocyclic volatiles. In addition, only furans exhibited linear concentration dependent ABTS antioxidant activity and individual volatiles model systems showed that only 2-methyl-tetrahydrofuran-3-one and pyrrole for ABTS, and also 1-methylpyrrole for DPPH, were the main volatile compounds responsible for the coffee antioxidant activity. However, the contribution of the heterocyclic volatile compounds to the overall antioxidant capacity of a filter coffee brew was almost insignificant, even at 100-fold concentrated Fu-Py-Th model system, accounting only for up to 3.3%.

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“…The roasting method might also play an important role in the CGA content of the final coffee product. In fact, in the only article available on the CGA concentration in espresso coffee, it is reported that the CGA content is higher in Arabica rather than in Robusta EC samples (Ludwig et al, 2012). Various analytical methods have been proposed for the quantification of chlorogenic acids in coffee: HPLC (High-performance liquid chromatography) is the most common method, coupled with UV detector (Bicchi, Binello, Pellegrino, & Vanni, 1995;Fujioka & Shibamoto, 2008;Ky, Noirot, & Hamon, 1997; or with a mass spectrometer (Blumberg, Frank, & Hofmann, 2010).…”

Section: Introductionmentioning

confidence: 99%

Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD

Caprioli¹,

Cortese²,

Odello³

et al. 2013

JFR

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Chlorogenic acids (CGA) are a group of phenolic acid derivatives, which are commonly found in coffee at concentrations reaching 0.1-0.2%. A method based on high performance liquid chromatography-diode array detector (HPLC-DAD) is proposed for the simultaneous determination of three chlorogenic acids, i.e. 3-O-caffeoylquinic acid (3-CQA), 5-O-caffeoylquinic acid (5-CQA) and 3,5-di-O-caffeoylquinic acid (3,5-diCQA), in time portions of espresso coffee. Two different espresso coffee machines working with different pressure and temperature curves, and two different blends (i.e. Arabica and Robusta) were used. The method presents good linearities (correlation coefficient greater than 0.99) and recoveries (in the range 67-99%) for the 3 chlorogenic acids. The concentration of total CGAs in a cup of Certified Italian Espresso ranged from 1522.5 to 2223.4 mg kg -1 and CGA isomer contents were, in decreasing order, 5-CQA > 3-CQA > 3,5-diCQA.The concentration of total chlorogenic acids was higher in Espresso coffee (EC) prepared with Aurelia machine rather than with Leva; Arabica blend possessed higher level ot total chlorogenic acids than Robusta samples.

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Extraction of coffee antioxidants: Impact of brewing time and method

Cited by 164 publications

References 42 publications

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Contribution of volatile compounds to the antioxidant capacity of coffee

Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD

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