Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition

Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples

“…In turn, the filtration required for preparation of PI group, suggests that this procedure may retain part of the intrinsic antioxidants, thus explaining the inferior results. In fact, this assumption was previously stated by Niseteo, Komes, Belscak-Cvitanovic, Horzic, and Budec (2012) who also achieved that filter use impaired coffee total phenol content, as well as, antioxidant activity.…”

Linear Programming Formulation of a Dairy Drink Made of Cocoa, Coffee and Orange By-Products

“…Several investigations have indicated that adding milk to tea or cocoa products cause negative effect because of an interaction between polyphenols and milk protein reduce the antioxidant activity (Arts et al, 2002 andNiseteo et al, 2012) and cause bioavailability loss (Serafini et al, 1996). However, milk was added into the formulation to lower the astringency cause by the addition of coffee silverskin.…”

Coffee consumption and risk of renal cell carcinoma

“…While we cannot completely rule out the role of chance or bias as a possible explanation for the association with decaffeinated coffee, it is worth noting that historical methods of decaffeinating coffee involved exposure of coffee beans to a variety of toxic solvents (e.g., benzene, chloroform, dichloromethane, ethyl acetate, methylene chloride) [15, 17]. Therefore, it is reasonable to suggest that residual chemicals could be ingested from the consumption of decaffeinated coffee and that kidney would be at specific risk of any possible carcinogenic effects of these chemicals given its function as the primary fluids filtration organ of the body.…”

“…These mixed findings may be due, in part, to the inability of investigators to separate caffeinated coffee from decaffeinated coffee consumption, which are thought to have varying health effects because of differing levels of caffeine, and possibly other antioxidants [15, 16]. There is also the longstanding hypothesis that historical methods used for decaffeinating coffee (i.e., exposing coffee beans to a variety of chemical solvents) may have detrimental health effects [17, 18].…”