4.7 Article

Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Development of new analytical methods for the quantification of organic acids, chlorogenic acids and caffeine in espresso coffee by using solid-phase extraction (SPE) and high-performance liquid chromatography-diode array detector (HPLC-DAD)

Agnese Santanatoglia et al.

Summary: Acidity is an important parameter in coffee, and this study proposes two analytical methods to quantify the content of organic acids, caffeine, and chlorogenic acids in coffee. The new methods show satisfactory recovery levels, good resolution, and excellent repeatability, sensitivity, and linearity. The study also investigates the effects of roasting on the content of organic and chlorogenic acids in coffee.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2024)

Article Food Science & Technology

Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment

Laura Gobbi et al.

Summary: This study analyzed the impact of four coffee brewing techniques on the quality and safety of coffee brews. The results showed that all brewing techniques resulted in a reduction in biogenic amine content, total polyphenol content, total flavonoid content, and anti-radical activity compared to ground coffee samples. Additionally, the study found that the Moka machine yielded the highest levels of polyphenols, flavonoids, and anti-radical capacity in coffee beverages.

BEVERAGES (2023)

Article Food Science & Technology

Phenolic and nuntritional profiles, and antioxidant activity of grape pomaces and seeds from Lacrima di Morro d'Alba and Verdicchio varieties

Doaa Abouelenein et al.

Summary: Grape pomace contains high amounts of polyphenols, with variations depending on grape variety, vinification procedures, region, and vintage. This study evaluated the phenolic and nutritional composition of wine waste from two grape varieties for the first time. The phenolic profile differed between white and red grape pomaces, with flavan-3-ols predominant in white pomaces and anthocyanins predominant in red pomaces. The highest levels of phenolic compounds and antioxidant activities were found in grape seeds. Overall, the wine byproducts of both grape varieties were found to be a cheap alternative for the production of phenolics and development of functional foods.

FOOD BIOSCIENCE (2023)

Article Food Science & Technology

Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits

Agnese Santanatoglia et al.

Summary: An untargeted GC-MS method combined with sensory analysis was used to study the effects of different extraction methods on specialty graded Kenyan Arabica coffee. The results showed that different filter materials and shapes used for extraction led to differences in the composition of volatile compounds in the coffee. Samples extracted with paper filters had higher percentages of caramel- and flowery-related compounds, while samples extracted with metal filters had more fruity and roasted coffee flavors. Sensory evaluation revealed that French Press coffee received the lowest scores in all parameters except acidity.
Article Food Science & Technology

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

Nurhan Uslu

Summary: This study compared the effects of brewing method, time, and origin of coffee beans on antioxidant activity and chemical compounds in coffee. The results showed that the decoction method had higher levels of phenolic compounds, while the infusion method resulted in higher amounts of catechins and other compounds.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2022)

Review Chemistry, Applied

Acrylamide in coffee: What is known and what still needs to be explored. A review

Giulia Strocchi et al.

Summary: This review critically analyzes the accumulated knowledge on the formation of AA in coffee and the mitigation strategies that have been investigated. It focuses on current applicability in the industry and little explored topics.

FOOD CHEMISTRY (2022)

Article Biotechnology & Applied Microbiology

Effects of Total Dissolved Solids, Extraction Yield, Grinding, and Method of Preparation on Antioxidant Activity in Fermented Specialty Coffee

Matus Varady et al.

Summary: The aim of this study was to investigate the effects of total dissolved solids (TDS), extraction yield (EY), and grinding on total polyphenols (TP), total flavonoids (TF), and total antioxidant capacity (TAC) in a fermented specialty coffee prepared using different filtration methods. The concentrations of antioxidant compounds varied depending on the TDS treatments and preparation methods. The grinding size and TDS influenced TP, TF, and TAC in the coffee beverages.

FERMENTATION-BASEL (2022)

Review Biochemistry & Molecular Biology

Neuroprotective Effects of Coffee Bioactive Compounds: A Review

Katarzyna Socala et al.

Summary: Coffee contains various bioactive components that are beneficial for human health, such as caffeine, polyphenols, and alkaloids. Research suggests that regular coffee consumption can reduce the risk of cardiovascular diseases, type 2 diabetes, obesity, and certain types of cancer, while also potentially lowering the risk of neurodegenerative conditions like Alzheimer's and Parkinson's diseases. Further studies are needed to fully understand the mechanisms behind these effects and the therapeutic applications of coffee bioactive components.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

Article Multidisciplinary Sciences

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

Natalia Stanek et al.

Summary: Research found that cold coffee drinks obtained using the new cold maceration technique (Hardtank) had similar taste to hot coffee drinks and improved quality. Among various extractions, a combination of lower temperature and percolation process appeared to be the ideal setting for efficient extraction of compounds.

SCIENTIFIC REPORTS (2021)

Article Chemistry, Multidisciplinary

Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Sunyoon Jung et al.

Summary: The study investigated the effect of roasting degree on the antioxidant capacities of espresso and drip coffee extracted from Coffea arabica cv. Java in Laos. The results showed that as the roasting degree increased, the contents of total phenolics, total flavonoids, and chlorogenic acids decreased, while the caffeine content increased. Additionally, the antioxidant activity of the coffee extracts was lower in darker roasts compared to light-medium roasts.

APPLIED SCIENCES-BASEL (2021)

Review Food Science & Technology

Acrylamide in coffee: formation and possible mitigation strategies - a review

Maria Alessia Schouten et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Article Food Science & Technology

Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee

Scott C. Frost et al.

JOURNAL OF FOOD SCIENCE (2020)

Article Food Science & Technology

What kind of coffee do you drink? An investigation on effects of eight different extraction methods

Giulia Angeloni et al.

FOOD RESEARCH INTERNATIONAL (2019)

Review Food Science & Technology

Microencapsulation of natural antioxidants for food application - The specific case of coffee antioxidants - A review

J. Aguiar et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Review Automation & Control Systems

Comparison of variable selection methods for PLS-based soft sensor modeling

Zi Xiu Wang et al.

JOURNAL OF PROCESS CONTROL (2015)

Article Food Science & Technology

Scientific Opinion on acrylamide in food

Diane Benford et al.

EFSA JOURNAL (2015)

Review Food Science & Technology

Relationship between antioxidants and acrylamide formation: A review

Cheng Jin et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Extraction of coffee antioxidants: Impact of brewing time and method

Iziar A. Ludwig et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Chemistry, Applied

Acrylamide in espresso coffee: Influence of species, roast degree and brew length

Rita C. Alves et al.

FOOD CHEMISTRY (2010)

Article Chemistry, Applied

Influence of roasting and different brewing processes on the ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD)

L. La Pera et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2008)

Article Agriculture, Multidisciplinary

Determination of acrylamide during roasting of coffee

Kristina Bagdonaite et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Influence of coffee/water ratio on the final quality of espresso coffee

Susana Andueza et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)

Article Food Science & Technology

Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide

Carmelina A. Summa et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Agriculture, Multidisciplinary

Analysis of coffee for the presence of acrylamide by LC-MS/MS

D Andrzejewski et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Food Science & Technology

A review of Maillard reaction in food and implications to kinetic modelling

SIFS Martins et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)