How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup
How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup
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DOI：
10.1002/jsfa.8826
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发表时间：
2018-06-01
影响因子：
4.1
通讯作者：
Severini, Carla
中科院分区：
文献类型：
--
作者：
Derossi, Antonio;Ricci, Ilde;Severini, Carla
背景根据地理起源和文化传统，世界各地都使用不同的冲泡程序来准备一杯咖啡。在这项工作中，我们探讨了三种研磨水平的咖啡粉和三种咖啡制备方法-过滤(美国)、煮沸(土耳其)和加压提取(Espresso)-如何影响提供给消费者的咖啡中的健康化合物和理化属性。结果研磨水平对咖啡质量影响较小，而制备方法显著影响所有杯内属性。当每杯咖啡的含量进行比较时，美国咖啡的抗氧化活性和总酚含量高于浓缩咖啡和土耳其咖啡。美式、土耳其和意式浓缩咖啡杯的咖啡因含量分别为316、112和64毫克。结论1个美式、3个土耳其和5个意式浓缩咖啡杯的咖啡因含量相近，分别为316、336和320毫克，低于欧洲食品安全局建议的每日最高摄入量(400毫克)。提取方法影响具有特定性质的生物活性物质和抗氧化物质的摄取。(三)2017年化学工业学会
BACKGROUNDDepending on geographical origin and cultural traditions, different brewing procedures are used all over the world to prepare a cup of coffee. In this work, we explored how three grinding levels of coffee powder and three coffee preparation methods-filtration (American), boiling (Turkish) and extraction under pressure (Espresso)-affect healthy compounds and physicochemical attributes in coffee served to consumers.RESULTSGrinding level slightly affected the quality of coffee, whereas the preparation method significantly influenced all in-cup attributes. When the content per cup was compared, the American coffee presented higher values of antioxidant activity and total phenol content than espresso and Turkish coffees. Caffeine content was 316, 112 and 64mg for the American, Turkish and espresso coffee cup, respectively.CONCLUSIONOne American, three Turkish and five Espresso coffee cups contain similar amount of caffeine of 316, 336 and 320 mg, respectively which are below the maximum daily consumption (400mg per day) suggested by the European Food Safety Authority. The extraction method affects the intake of bioactive and antioxidant substances with specific properties. (c) 2017 Society of Chemical Industry