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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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  • Additional Information
    • Source:
      Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE
    • Publication Information:
      Original Publication: Basel, Switzerland : MDPI, c1995-
    • Subject Terms:
    • Abstract:
      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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    • Contributed Indexing:
      Keywords: antioxidant activity; brewing methods; caffeine; coffee Arabica; flavonoids; pH of infusions; polyphenols; roasting process; tannins
    • Accession Number:
      0 (Antioxidants)
      0 (Biphenyl Compounds)
      0 (Coffee)
      0 (Phenols)
      0 (Plant Extracts)
      0 (Polyphenols)
      059QF0KO0R (Water)
      3G6A5W338E (Caffeine)
    • Publication Date:
      Date Created: 20210702 Date Completed: 20210713 Latest Revision: 20210713
    • Publication Date:
      20240105
    • Accession Number:
      PMC8234984
    • Accession Number:
      10.3390/molecules26123681
    • Accession Number:
      34208702