RETRACTED ARTICLE: Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage

Yildirim, Sevinç; Demir, Ersin; Gök, İ̇lkay; Aboul‐Enein, Hassan Y.

doi:10.1007/s13197-022-05460-x

Cited by 4 publications

(1 citation statement)

References 27 publications

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“…It was determined that looking at the oxidation potential allows for further understanding of antioxidant concentration in samples, where a decrease in potential results in a higher concentration. Using a technique such as CV, the determination of TAC within the food and beverage industry has garnered much interest [31][32][33][34][35][36][37][38][39][40][41][42][43][44][45][46][47][48][49][50]. Through these studies, the characterization of phenolic antioxidants was carried out.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Analysis of Cold Brew and Hot Brew Peaberry Coffee

2022

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Peaberry coffee is the result of a natural mutation of coffee beans, and they make up only about 5–7% of coffee crops. A typical coffee cherry contains two seeds that are developed against each other, resulting in the distinctive half-rounded shape of coffee beans. However, failing to fertilize both ovules of one of the seeds or failure in endosperm development can cause only one of the seeds to develop, resulting in smaller, denser beans with a more domed shape. Peaberry coffees are said to be sweeter, lighter, and more flavorful since the peaberry beans receive all nutrients from the coffee cherry. Due to its exclusive nature, the chemical characteristic of peaberry coffee is not well understood. This study explores the acidities and antioxidant activity of peaberry coffee sourced from multiple regions. Total antioxidant capacity, total caffeoylquinic acid (CQA), total caffeine concentration, and pH levels were evaluated for peaberry coffee extracts prepared by cold and hot brewing methods. Little correlation between antioxidant activity and the concentrations of caffeine and CQA in peaberry beans was shown. Six methods were performed for the characterization of total antioxidant capacity including cyclic voltammetry, ABTS assay, and FRAP assay. Peaberry bean extract demonstrated higher average total caffeine concentrations compared to traditional coffee bean extracts.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Analysis of Cold Brew and Hot Brew Peaberry Coffee

2022

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Evaluation of antioxidant capacity in different food matrices through differential pulse voltammetry and its correlation with spectrophotometric methods

Osorio-Valencia,

de Jesús Franco-Mejía,

Hoyos-Arbeláez

et al. 2023

J Appl Electrochem

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Differential pulse voltammetry (DPV) and spectrophotometric methods were used to evaluate the antioxidant capacity (AC) in strawberry and orange juice, soluble coffee, rosemary extract, red wine, and sparkling white wine. The AC through spectrophotometric methods showed the following trend in solid foods, coffee > rosemary extract, and red wine > strawberry juice > orange juice > sparkling white wine in liquid samples. Charge measurements by DPV, presented in equivalent units of Trolox and gallic acid, showed the same trend in liquid samples; however, for solid samples, the AC of rosemary extract was greater than that of coffee. The charge expressed in equivalent units showed a high, positive, and significant correlation (p < 0.001) with total phenols (0.7919), FRAP (0.8875), and ABTS (0.8366). The proposed electrochemical technique proves to be a fast, reliable, and environmentally friendly alternative or complement to evaluate antioxidant capacity in food, which is not affected by the turbidity or color of the samples. Graphical abstract

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