The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews

Uslu, Nurhan

doi:10.1007/s00217-022-04027-6

Cited by 5 publications

(2 citation statements)

References 32 publications

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“…However, the extracts obtained with the different infusion methods showed a lower scavenging capacity towards the DPPH radical, probably due to the influence of the extraction factors on the antioxidant compounds [36,37]. Furthermore, the results obtained showed a difference in the antiradical activity within the ABTS and DPPH assays, and this is probably due to the different target molecules of the two reagents [38,39]. In particular, ABTS is mainly oxidized by peroxyl radicals and it is soluble in both aqueous and organic solvents, so can be used to determine both the hydrophilic and lipophilic antioxidant capacity (AOC) of extracts [40].…”

Section: Determination Of Antioxidant Activitymentioning

confidence: 95%

Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment

et al. 2023

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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.

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Section: Determination Of Antioxidant Activitymentioning

confidence: 95%

Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment

et al. 2023

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“…Estos resultados son diferentes a lo reportado por Uslu en 2022, al comprar los efectos del método de preparación (decocción e infusión) y el tiempo (1 a 5 min) sobre el contenido de cafeína y compuestos fenólicos por HPLC de infusiones de café. Las infusiones de café preparadas con el método de decocción presentaban mayor contenido mayor de fenoles totales en comparación con el método de infusión, pero no se obtuvo diferencia significativa en el contenido de cafeína (Uslu, 2022). Del mismo modo en el método de procesamiento, nuestros datos concuerdan con los resultados de Cwicová et al 2022, en donde no se estableció ningún efecto significativo de un grado de tueste sobre el contenido de cafeína por el método analizado (Cwiková et al, 2022).…”

Section: Contenido De Cafeína Con El Protocolo De La Nmx-f-013-scfi-2020unclassified

Análisis comparativo del contenido de cafeína del café tostado bajo diferentes métodos de preparación

Caudillo Ortega,

Cárdenas Aguilar,

Vázquez González

2024

IDCYTA

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La infusión de café, llamada “café”, tiene atributos sensoriales distintivos y el contenido de compuestos químicos, como la cafeína, puede ser diferente de acuerdo al grado de tueste y al método de preparación. El objetivo fue determinar el contenido de cafeína en extractos de café arábica molido con diferentes grados de tueste (claro, medio y oscuro), utilizando dos métodos de preparación; protocolo de la NMX-F-013-SCFI-2020 y las instrucciones de una empresa cafetalera sugerido a sus clientes. En el primer método, el contenido de cafeína fue mayor significativamente (p<0.05) en el café con tueste medio (0.1287±0.0282 mg/100mL) en comparación con el café verde (0.0910±0.0008 mg/100mL). En el segundo método, el contenido de cafeína fue significativamente menor en el café verde (0.0908 mg/100mL) con respecto al café tueste claro (0.115 mg/100mL), medio (0.098 mg/100mL) y oscuro (0.103 mg/100mL), éstos dos últimos presentaron diferencia significativa entre ambos métodos. El contenido de cafeína en los extractos de café tostado con diferentes métodos de preparación es diferente en el café con tueste medio y oscuro, por lo tanto, las condiciones diferentes afectan el contenido de cafeína del café verde, con tueste medio y oscuro

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Study on the differences of metabolites and their bioactivities of Lithocarpus under different processing methods

Lou

Liu

et al. 2023

Food Bioscience

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The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews

Cited by 5 publications

References 32 publications

Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment

Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment

Análisis comparativo del contenido de cafeína del café tostado bajo diferentes métodos de preparación

Study on the differences of metabolites and their bioactivities of Lithocarpus under different processing methods

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