Document Detail


Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews.
MedLine Citation:
PMID:  20141144     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The antioxidant capacity of coffee brews prepared with different coffeemakers (filter, plunger, mocha, and espresso) was measured by colorimetric (total phenolic compounds and ABTS) and electron spin resonance (ESR) spectroscopy techniques (Fremy's salt and TEMPO). The mocha coffeemaker had the highest yield in coffee antioxidant extraction per gram of ground roasted coffee, but espresso coffee was richest in terms of antioxidant intake (per milliliter of coffee brew) followed by mocha, plunger, and filter. Both Folin-Ciocalteu (total phenolic compounds) and ABTS assays reacted with standard solutions of chlorogenic acids (CGA) and melanoidins (MO-Ala and MO-Gly). However, Fremy's salt was mainly scavenged by chlorogenic acids, whereas the stabilized radical TEMPO was effectively scavenged by melanoidins, but not by chlorogenic acids. Thus, ESR spectroscopy allows distinguishing between phenolic and nonphenolic antioxidants. Moreover, the addition of pH-regulator agents to coffee, such as sodium carbonate (75 ppm) and bicarbonate (75 ppm), to extend its shelf life, slightly increases the pH, modifying the antioxidant capacity in those coffee brews with the highest capacity (mocha and espresso).
Authors:
Mónica Pérez-Martínez; Bettina Caemmerer; M Paz De Peña; Concepción Cid; Lothar W Kroh
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  58     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2010 Mar 
Date Detail:
Created Date:  2010-03-03     Completed Date:  2010-07-19     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2958-65     Citation Subset:  IM    
Affiliation:
Department of Nutrition, Food Science, Physiology, and Toxicology, School of Pharmacy (CIFA), University of Navarra, E-31080 Pamplona, Spain.
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MeSH Terms
Descriptor/Qualifier:
Antioxidants*
Coffee*
Colorimetry
Electron Spin Resonance Spectroscopy
Hydrogen-Ion Concentration
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Coffee

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