ArticleFoods (Basel, Switzerland)2020
Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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Who cites it
33 citing papers in PubMed, 79 citations in OpenAlex.
- Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages.Molecules (Basel, Switzerland) · 2026Article
- Nutraceutical Profiles and FTIR Fingerprints of ComorianMetabolites · 2026Article
- Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages.Molecules (Basel, Switzerland) · 2025Article
- Coffee and chicory blend: properties, nutrition, and health implications.Journal of food science and technology · 2025Review
- Dietary Intake of Minerals and Potential Human Exposure to Toxic Elements via Coffee Consumption.Biological trace element research · 2025Article
- Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria.Foods (Basel, Switzerland) · 2025Article
- Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing.Food technology and biotechnology · 2025Article
- Coffee as a Source of Antioxidants and an Elixir of Youth.Antioxidants (Basel, Switzerland) · 2025Review
- A Comparative Elemental Analysis of Espresso Coffee from Poland and Portugal.Foods (Basel, Switzerland) · 2025Article
- Essential and Nonessential Elements, Lipids and Volatile Compounds in Coffee and Transfer to Coffee Brews: Assessment of the Benefits and Potential Risks for Human Health.Food science & nutrition · 2025Article
- The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu'er Coffee Bean.Foods (Basel, Switzerland) · 2024Article
- Coffee: Fuel for Your Day or Foe for Your Arteries.Antioxidants (Basel, Switzerland) · 2024Review
- Sustainable Valorisation of Coffee Waste as a Protein Source, Mycelium-Based Packaging Material and Renewable Energy Pellet.Molecules (Basel, Switzerland) · 2024Article
- Potassium Intake and Bone Health: A Narrative Review.Nutrients · 2024Review
- Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews.Foods (Basel, Switzerland) · 2023Article
- Probabilistic Risk Characterization of Heavy Metals in Peruvian Coffee: Implications of Variety, Region and Processing.Foods (Basel, Switzerland) · 2023Article
- Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika.Foods (Basel, Switzerland) · 2023Article
- Value-Added Products from Coffee Waste: A Review.Molecules (Basel, Switzerland) · 2023Review
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Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coffee, being one of the world's most popular beverages, is a rich source of dietary antioxidants. The aim of this study was to determine the mineral content and antioxidant activity as well as acidity of coffee beverages depending on the brewing technique. We tested coffee brews made and served at a popular urban coffee shop (Szczecin, Poland). Five coffee brewing techniques were used: Aeropress, drip, espresso machine, French press, and simple infusion. Our findings showed that the brewing method had a significant effect on all parameters tested in the study. The antioxidant activity of the beverages was high (31%-42% inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl); reduction potential from 3435.06 mol Fe3
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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.