A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate

Çelik, Ecem Evrim; Gökmen, Vural

doi:10.1016/j.foodchem.2018.02.048

Cited by 22 publications

(19 citation statements)

References 34 publications

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“…This method causes hot water to pass at high pressure (5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18) bars, depending on the machine) through the previously compacted, roasted, and ground coffee. Extraction time takes just seconds.…”

Section: Espressomentioning

confidence: 99%

“…The relationship between the preparation method, cup profile, and antioxidant compound composition has neither been established nor used as an opportunity to offer varieties of coffee with specific sensorial and functional characteristics to the market. Certain previous studies [15,16] did not consider preparation method principle, but instead considered only those which are most popular in coffee shops or homes. In the present study, the preparation method was correlated with that of a variety of chemical antioxidant sorts, including antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

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The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance

Zapata¹,

Arango

Rojano

2019

DYNA

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The majority of pressure filtration methods for coffee preparation constitute acceptable alternatives for the obtention of coffee with bitter notes and body. In this study, antioxidant metabolite retention, antioxidant activity, and cup profiles were determined for coffee beverages prepared using five methods of pressure filtration. The methods which registered the highest antioxidant retention rates were Espresso, Moka, and Staresso. The highest hydroxycinnamic acid content was obtained with the Staresso, Espresso, and Moka methods, in descending order. Antioxidant capacity was proportional to antioxidant compound retention, with the ORAC method, in the beverages prepared, but not with the ABTS methodology. The Presso method had the lowest antioxidant retention rate. The beverage prepared with the Aeropress method obtained the lowest amount of antioxidant metabolites. In the five preparations evaluated, the most prominent hydroxycinnamic acid was chlorogenic acid. It is recommended that coffee prepared with the Espresso or Moka methods be consumed.

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Section: Espressomentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance

Zapata¹,

Arango

Rojano

2019

DYNA

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“…Only a few studies have focused on the flavonoid content in the final product [8][9][10]. Bioactive compounds in coffee are responsible for many biological actions, such as chemo-protective effects, antioxidant and anti-inflammatory properties, and anticancer activity [11][12][13][14]. Regular brewed coffee consumption protects the human body against many chronic diseases, including cardiovascular disease, obesity, some types of cancer, and type 2 diabetes [15][16][17].…”

Section: Introductionmentioning

confidence: 99%

The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

Górecki

Hallmann

2020

Antioxidants

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Coffee is one of the most popular beverages in the world. The high production and health properties of coffee make it one of the best among daily drinks. Coffee is wrongly identified as only a stimulant because of its caffeine content. On the other hand, coffee is one of the best sources of other bioactive compounds, such as flavonoids and phenolic acids. Organic coffee is produced without artificial fertilizers and pesticides. Not only the high quality of beans but also roasting and brewing times guarantee the best taste and quality of coffee beverages. The aim of the present experiment was to determine the best level of roasting and brewing time for organic and conventional coffee. The experiment was carried out with Peru coffee beans from organic and conventional farms. The contents of caffeine and bioactive compounds were measured in different roasted and brewed coffee drinks. The obtained results showed that the conventional coffee contained significantly more caffeine, total flavonoids, and quercetin derivatives than the organic coffee. On the other hand, the organic coffee was characterized by a higher level of almost all bioactive compounds. The best level of roasting was determined to be medium, and the optimal brewing time was 3 minutes.

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“…A wide range of coffee preparation techniques significantly affects the taste and aroma of coffee infusions. In the process of brewing procedures the components of coffee are extracted through decoction, infusion and pressure (Celik and Gokmen, 2018).…”

mentioning

confidence: 99%

Total polyphenol content of green, roasted and cooked Harar and Yirgacheffee Coffee, Ethiopia

Asfaw¹,

Tefera²

2020

Journal of Applied Sciences and Environmental Management

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The effect of solvent composition on the total polyphenols content of green, roasted coffee and traditional coffee beverage preparation stages (Abol, Tona and Bereka) were studied by UV-Vis spectroscopy. The maximum extracted polyphenol of 640.3 mg GAE/100 g and 641.9 mg GAE/100 g were obtained at Harar and Yirgacheffee green coffee extracts with at 85% methanol, respectively. The results showed that total phenolic contents of extracts were found to be in the order of green> roasted >cooked (Abol>Tona>Bereka) in both coffee samples. Application of ANOVA revealed that a significant variation (p <0.05) was noted between the green, roasted, Abol, Tona and Breka coffee processing procedures. In general, this study revealed that there was a loss of substantial amount of total polyphenols through the traditional way of coffee brewing, probably ascribed to continuous provision of heating leads to degradation of existing polyphenols and formation of less stable and volatile products.

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A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate

Cited by 22 publications

References 34 publications

The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance

The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance

The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

Total polyphenol content of green, roasted and cooked Harar and Yirgacheffee Coffee, Ethiopia

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