Espresso beverages of pure origin coffee: Mineral characterization, contribution for mineral intake and geographical discrimination

Oliveira, Marta; Ramos, Susana; Delerue–Matos, Cristina; Morais, Simone

doi:10.1016/j.foodchem.2015.01.061

Cited by 60 publications

(43 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Antioxidants are the most important health benefiting substances in coffee, and coffee drink is a rich source of them [ 11 , 13 ]. Coffee beverages are also a source of minerals in the diet [ 6 , 14 , 15 ], including fluoride, but there are only a few works on it [ 16 – 18 ].…”

Section: Introductionmentioning

confidence: 99%

Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods

Wolska

Janda

Jakubczyk

et al. 2017

Biol Trace Elem Res

View full text Add to dashboard Cite

Coffee is a rich source of dietary antioxidants, and this property links with the fact that coffee is one of the world’s most popular beverages. Moreover, it is a source of macro- and microelements, including fluoride. The aim of this work was to determine antioxidant activity of coffee beverages and fluoride content depending on different coffee species and conditions of brewing. Three species of coffee, arabica, robusta and green coffee beans obtained from retail stores in Szczecin (Poland) were analyzed. Five different techniques of preparing drink were used: simple infusion, french press, espresso maker, overflow espresso and Turkish coffee. Antioxidant potential of coffee beverages was investigated spectrophotometrically by DPPH method. Fluoride concentrations were measured by potentiometric method with a fluoride ion-selective electrode. Statistical analysis was performed using Stat Soft Statistica 12.5. Antioxidant activity of infusions was high (71.97–83.21% inhibition of DPPH) depending on coffee species and beverage preparing method. It has been shown that the method of brewing arabica coffee and green coffee significantly affects the antioxidant potential of infusions. The fluoride concentration in the coffee infusions changed depending, both, on the species and conditions of brewing, too (0.013–0.502 mg/L). Methods of brewing didn’t make a difference to the antioxidant potential of robusta coffee, which had also the lowest level of fluoride among studied species. Except overflow espresso, the fluoride content was the highest in beverages from green coffee. The highest fluoride content was found in Turkish coffee from green coffee beans.

show abstract

Section: Introductionmentioning

confidence: 99%

Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods

Wolska

Janda

Jakubczyk

et al. 2017

Biol Trace Elem Res

View full text Add to dashboard Cite

show abstract

“…The elements Na, K, Ca and Mg were analysed using a HR-CS-FAAS Analytik Jena ContrAA 700 (Analytik Jena, Jena, Germany) system equipped with a xenon short-arc lamp of 300 W (XBO 301, GLE, Berlin, Germany) and operating in a hot-spot mode using the conditions described by Oliveira et al [37]. An air/acetylene oxidizing flame (Linde, Vila Nova da Telha, Portugal) was used and the equipment was coupled to an AS52S autosampler (Analytik Jena, Jena, Germany).…”

Section: Elemental Compositionmentioning

confidence: 99%

Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds—Influence on the Minerals and Trace Elements Composition

et al. 2020

Self Cite

View full text Add to dashboard Cite

This study aimed to develop new canned chub mackerel products incorporating edible seaweeds (Ascophyllum nodosum, Fucus spiralis, Saccorhiza polyschides, Chondrus crispus, Porphyra sp. and Ulva sp.) harvested in the Portuguese North-Central coast, with simultaneous sensory improvement and minerals enrichment. Two processes were compared, namely the addition of seaweeds in i) the canning step and ii) in the brining step (as the replacement for salt). The concentrations of four macrominerals (Na, K, Ca and Mg), chloride, and twelve trace elements (Co, Cu, Fe, I, Li, Mn, Mo, Rb, Se, Sr, V and Zn) were determined by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. Results showed that canned chub mackerel incorporating C. crispus and F. spiralis was found to be the preferred sensory option, also exhibiting contents enriched with Cl, Co, Cu, Fe, I, Li, Mg, Mn, Mo, Na, Rb, Se, and Sr. This effect was more pronounced when both seaweed species were added to replace the salt added in the brining step.

show abstract

“…Karenanya, analisis diskriminan yang melibatkan keempat elemen mineral secara simultan diperlukan. Penggunaan multielemen yang dikombinasikan dengan analisis statistik multivariat untuk membedakan asal geografis juga telah dilakukan pada berbagai penelitian, antara lain penggunaan Linear Discriminant Analysis (D'Archivio, Giannitto, Incani, & Nisi, 2014;Giacomo et al, 2007;Weckerle et al, 2002) dan Canonical Discriminant Analysis (Oliveira et al, 2015), Principal Component Analysis (Anderson & Smith, 2002;Chung et al, 2015;Li et al, 2013) serta Partial Least Square -Discriminant Analysis (Chung et al, 2015) dan menghasilkan akurasi prediksi yang bervariasi.…”

Section: Diagram Pencar Kombinasi Berbagai Elemen Kandungan Mineral Sunclassified

Discrimination of Geographical Indication Products from Yogyakarta Special Region Using Mineral Content

2017

View full text Add to dashboard Cite

AbstrakPenelitian ini bertujuan membedakan produk-produk berindikasi geografis dari Daerah Istimewa Yogyakarta menggunakan kandungan mineralnya. Kandungan dari empat elemen, yaitu Cu, Fe, Mn dan Zn, pada sampel salak pondoh dan nira kelapa yang merupakan produk berindikasi geografis dari Daerah Istimewa Yogyakarta diukur menggunakan Atomic Absorption Spectrometry (AAS PENDAHULUANProduk berindikasi geografis (IG) merupakan produk yang memiliki keterkaitan kuat dengan daerah dimana produk tersebut berasal sehingga ketika dipasarkan, daerah asal produk, yang memberikan ciri dan kualitas pada produk tersebut, digunakan sebagai bagian nama produknya. Meskipun jumlah produk yang didaftarkan sebagai produk IG di Indonesia semakin meningkat, namun jumlahnya masih relatif sedikit jika dibandingkan dengan negara lain di kawasan Eropa dan Asia. Sampai dengan Maret 2017, terdapat 39 produk yang telah mendapatkan sertifikat indikasi geografis dari Kementerian Hukum dan Hak Asasi Manusia, dengan komposisi 92% merupakan produk dalam negeri dan 8% merupakan produk asing (Direktorat Jenderal Hak Kekayaan Intelektual Kementerian Hukum dan Hak Asasi Manusia RI, 2017). Diantara produk-produk yang telah tersertifikasi tersebut, terdapat dua produk yang berasal dari Daerah Istimewa Yogyakarta, yaitu Gula Kelapa Kulon Progo dan Salak Pondoh Sleman. Menurut Sukartiko (2012b), banyaknya jumlah produk yang telah didaftarkan tersebut mengindikasikan setidaknya dua hal, adanya permintaan terhadap produk-produk IG, dan keinginan produsen untuk melindungi produkproduknya dari kemungkinan upaya pemalsuan. Selain itu, keberadaan produk hukum yang mengatur indikasi geografis juga menguatkan indikasi tersebut. Tingginya permintaan dan kebutuhan perlindungan terhadap pemalsuan tersebut, karenanya perlu dilengkapi dengan kajian parameter pendiskrimisasi yang dapat digunakan untuk mengotentikasi produk-produk berindikasi geografis dan membedakannya dari produk-produk non-IG atau produk-produk IG dari daerah asal yang berbeda.

show abstract

Espresso beverages of pure origin coffee: Mineral characterization, contribution for mineral intake and geographical discrimination

Cited by 60 publications

References 33 publications

Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods

Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods

Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds—Influence on the Minerals and Trace Elements Composition

Discrimination of Geographical Indication Products from Yogyakarta Special Region Using Mineral Content

Contact Info

Product

Resources

About