Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method

Janda, Katarzyna; Jakubczyk, Karolina; Baranowska-Bosiacka, Irena; Kapczuk, Patrycja; Kochman, Joanna; Rębacz-Maron, Ewa; Gutowska, Izabela

doi:10.3390/foods9020121

Cited by 48 publications

(108 citation statements)

References 41 publications

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“…The content of total polyphenols depended on methods and was lowest for the pour-over method. This was also confirmed by Janda et al (2020), who described that the content of polyphenols in coffee depends on the coffee extraction method and ranged from 133.90 g to 191.29 g of gallic acid L -1 .…”

Section: Resultssupporting

confidence: 63%

Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

Várady¹,

Hrušková²,

Popelka³

2020

Czech J. Food Sci.

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We evaluated the differences in total polyphenol content (TPC) of beverages prepared by three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at four temperatures. The beans were roasted based on the degree of roasting: the lightest roasting had a final temperature of 204 °C (first roasting), a slightly darker roasting had a final temperature of 205 °C (second roasting), a dark roasting had a final temperature of 215 °C (third roasting) and the darkest roasting had a final temperature of 220 °C (fourth roasting). TPC in the beverage was highest for the Hario V60 for all temperatures, ranging from 32.0 to 46.8 mg GAE g–1 (gallic acid equivalent per 1 g of ground beans). The third roasting had the highest TPC, ranging from 34.6 to 46.8 mg GAE g–1 for all methods of preparation, whereas the content for the fourth roasting ranged from 28.6 to 32.3 mg GAE g–1. Our results indicated that the differences in TPC in the beverage depended on the preparation method (P < 0.001) and the degree of roasting (P < 0.001). The most nutritional coffee was prepared using the Hario V60 with the third roasting.

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Section: Resultssupporting

confidence: 63%

Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

Várady¹,

Hrušková²,

Popelka³

2020

Czech J. Food Sci.

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“…Coffee beans are an important source of dietary antioxidants and coffee is one of the most antioxidant-rich beverages consumed regularly in high amounts [ 31 , 32 ]. The highest antioxidant capacity was noted in the coffee leaves and beans in comparison to the plant’s stem and roots.…”

Section: Discussionmentioning

confidence: 99%

Coffee Extends Yeast Chronological Lifespan through Antioxidant Properties

Czachor

Miłek

Galiniak

et al. 2020

IJMS

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Aging is a multifactorial process accompanied by loss of cell function. Science has been looking for factors responsible for aging for many years. However, despite identifying a number of possible causes, the definite reason for aging has been elusive so far. One of the factors contributing to aging is oxygen free radicals. In this context, beneficial effects of coffee on various organisms, including humans, were investigated, although the results are far from unequivocal. In our research, we used the budding yeast—something of a workhorse in many studies, including the studies of aging. So far, the impact of coffee on the aging of cells in the budding yeast experimental setup has little known about it. Here, we provide strong evidence that coffee compounds, particularly flavonoids, are responsible for scavenging free radicals and longevity in yeast lacking Sod1, Sod2 and Rad52 proteins. In this paper, we compared Arabica and Robusta coffee types. We present an analysis of the concentration of caffeine and flavonoids measured by the High-Performance Liquid Chromatography method. We show that Robusta has a much greater antioxidant capacity than Arabica. We also conclude that coffee infusions significantly extend the chronological lifespan of the Saccharomyces cerevisiae yeast cells by protecting cells against reactive oxygen species, double DNA-strand break and decrease in metabolic activity.

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“…Generally, they can be divided into high- and low-temperature processes. The most popular methods of hot coffee brewing are the Turkish technique, French press, Aeropress, espresso, and simple infusion method [ 7 , 8 ]. Turkish coffee preparation involves boiling a mixture of coffee with water.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries

Muzykiewicz-Szymańska

Nowak

Wira

et al. 2021

Molecules

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Coffee is one of the most often consumed beverages almost all over the world. The multiplicity of beans, as well as the methods and parameters used to brew, encourages the optimization of the brewing process. The study aimed to analyze the effect of roasting beans, the brewing technique, and its parameters (time and water temperature) on antioxidant activity (determined using several in vitro methods), total polyphenols, flavonoids, and caffeine content. The infusions of unroasted and roasted Arabica beans from Brazil, Colombia, India, Peru, and Rwanda were analyzed. In general, infusions prepared from roasted beans had higher antioxidant activity and the content of above-mentioned compounds. The hot brew method was used to obtain infusions with a higher antioxidant activity, while the cold brew with higher caffeine content. The phenolic compound content in infusions prepared using both techniques depended on the roasting process. Moreover, the bean’s origin, roasting process, and brewing technique had a significant effect on the tested properties, in contrary to brewing time and water temperature (below and above 90 °C), which had less impact. The results confirm the importance of coffee brewing optimization.

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Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method

Cited by 48 publications

References 41 publications

Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

Coffee Extends Yeast Chronological Lifespan through Antioxidant Properties

The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries

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