publication . Article . Other literature type . 2012

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

Niseteo, Tena; Komes, Draženka; Belščak-Cvitanović, Ana; Horžić, Dunja; Budeč, Maja;
  • Published: 01 Oct 2012 Journal: Food Chemistry, volume 134, pages 1,870-1,877 (issn: 0308-8146, Copyright policy)
  • Publisher: Elsevier BV
Coffee is one of the most popular beverages in the world, prepared and consumed in many different ways. Taste, aroma and composition of the coffee brew vary depending on the preparation method. Therefore, this study investigates the effect of different brewing methods on the polyphenol and methylxanthine composition and antioxidant capacity of thirteen different coffee brews. The content of total phenols and flavonoids was determined spectrophotometrically and the content of chlorogenic acid derivates (3-CQA, 4-CQA and 5-CQA) and caffeine using the high performance liquid chromatography (HPLC-PDA). Antioxidant capacity of coffee brews was evaluated by using the ...
Medical Subject Headings: food and beveragestechnology, industry, and agriculture
free text keywords: Food Science, Analytical Chemistry, General Medicine
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