ArticleScientific reports2018
Acidity and Antioxidant Activity of Cold Brew Coffee.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 37 papers.
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Who cites it
37 citing papers in PubMed.
- Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages.Molecules (Basel, Switzerland) · 2026Article
- Direct electrochemical appraisal of black coffee quality using cyclic voltammetry.Nature communications · 2026Article
- Multi-Modal Data Fusion for Quality Discrimination and Flavor Analysis of Commercial Oat Milk.Foods (Basel, Switzerland) · 2026Article
- Assessment of toothbrushing, bleaching pen and bleaching mouthwash in removing stains from tooth structure and single-shade resin composite.Scientific reports · 2026Article
- Antioxidant and Antiviral Potential of Cold-Brewed and Cold-Concentrated Plant Extracts.International journal of molecular sciences · 2025Article
- Comparative Decoding of Physicochemical and Flavor Profiles of Coffee Prepared by High-Pressure Carbon Dioxide, Ice Drip, and Traditional Cold Brew.Foods (Basel, Switzerland) · 2025Article
- The Impact of Thermal Treatment and In Vitro Digestion on Antioxidant Activity and Anti-Glycation Properties of Antioxidant Crude Extract From Hot and Cold Brew Spent Coffee Ground.Food science & nutrition · 2025Article
- HardtankFrontiers in chemistry · 2025Article
- A Comprehensive View on the Impact of Chlorogenic Acids on Colorectal Cancer.Current issues in molecular biology · 2024Review
- Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans.Foods (Basel, Switzerland) · 2024Article
- Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review.Antioxidants (Basel, Switzerland) · 2023Review
- International society of sports nutrition position stand: coffee and sports performance.Journal of the International Society of Sports Nutrition · 2023Article
- High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage.Foods (Basel, Switzerland) · 2023Article
- Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product.Foods (Basel, Switzerland) · 2023Article
- Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products.Foods (Basel, Switzerland) · 2023Article
- Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee.Foods (Basel, Switzerland) · 2023Article
- Acids in brewed coffees: Chemical composition and sensory threshold.Current research in food science · 2023Article
- Article
- Quantification of Spent Coffee Ground Extracts by Roast and Brew Method, and Their Utility in a Green Synthesis of Gold and Silver Nanoparticles.Molecules (Basel, Switzerland) · 2022Article
- Comprehensive analysis of quality characteristics in main commercial coffee varieties and wild Arabica in Kenya.Food chemistry: X · 2022Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The acidity and antioxidant activity of cold brew coffee were investigated using light roast coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico. The concentrations of three caffeoylquinic acid (CQA) isomers were also determined. Cold brew coffee chemistry was compared to that of hot brew coffee prepared with the same grind-to-coffee ratio. The pH values of the cold and hot brew samples were found to be comparable, ranging from 4.85 to 5.13. The hot brew coffees were found to have higher concentrations of total titratable acids, as well as higher antioxidant activity, than that of their cold brew counterparts. It was also noted that both the concentration of total titratable acids and antioxidant activity correlated poorly with total CQA concentration in hot brew coffee. This work suggests that the hot brew method tends to extract more non-deprotonated acids than the cold brew method. These acids may be responsible for the higher antioxidant activities observed in the hot brew coffee samples.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.