ArticleAntioxidants (Basel, Switzerland)2020
The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time.
Article in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
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Who cites it
30 citing papers in PubMed, 87 citations in OpenAlex.
- Exploring the toxicity of extracts, fractions, and their bioactive components from raw and roasted sea buckthorn seeds on selected human cells.Frontiers in molecular biosciences · 2026Article
- Caffeic Acid Modulates Protein Disulfide Isomerase-NLRP3 Inflammasome Signaling to Mitigate Inflammation in Acute Pneumonia.International journal of biological sciences · 2026Article
- Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages.Molecules (Basel, Switzerland) · 2025Article
- Influence of Herbal Additives on the Physicochemical, Microbiological, Polyphenolic, and Sensory Profile of Green Tea-Based Kombucha.Foods (Basel, Switzerland) · 2025Article
- Beyond the Cup: Coffee Extracts as Modulators of Periodontal Inflammation and Bone Remodeling.Current issues in molecular biology · 2025Review
- The Role of Xenobiotic Caffeine on Cardiovascular Health: Promises and Challenges.Journal of xenobiotics · 2025Review
- Organic and Conventional Coffee Beans, Infusions, and Grounds as a Rich Sources of Phenolic Compounds in Coffees from Different Origins.Molecules (Basel, Switzerland) · 2025Article
- Coffee as a Source of Antioxidants and an Elixir of Youth.Antioxidants (Basel, Switzerland) · 2025Review
- Dual-frequency countercurrent ultrasonic-assisted extraction of the cold brew coffee and in situ real-time monitoring of extraction process.Ultrasonics sonochemistry · 2024Article
- Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components.Foods (Basel, Switzerland) · 2024Article
- Exploring Agro-Industrial By-Products: Phenolic Content, Antioxidant Capacity, and Phytochemical Profiling via FI-ESI-FTICR-MS Untargeted Analysis.Antioxidants (Basel, Switzerland) · 2024Article
- Article
- Literature Review of Proteomics Approach Associated with Coffee.Foods (Basel, Switzerland) · 2024Review
- Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops: Which Serving of Coffee Provides the Optimal Amount of This Compounds to the Body.Molecules (Basel, Switzerland) · 2024Article
- Associations of urinary caffeine metabolites with sex hormones: comparison of three statistical models.Frontiers in nutrition · 2024Article
- Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review.Antioxidants (Basel, Switzerland) · 2023Review
- Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions.Foods (Basel, Switzerland) · 2023Article
- Chemical and Biological Characterization of Green and Processed Coffee Beans fromMolecules (Basel, Switzerland) · 2023Article
- Quality Assessment of Ground Coffee Samples from Greek Market Using Various Instrumental Analytical Methods, In Silico Studies and Chemometrics.Antioxidants (Basel, Switzerland) · 2023Article
- Associations of urinary caffeine and caffeine metabolites with metabolic syndrome in US adults.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coffee is one of the most popular beverages in the world. The high production and health properties of coffee make it one of the best among daily drinks. Coffee is wrongly identified as only a stimulant because of its caffeine content. On the other hand, coffee is one of the best sources of other bioactive compounds, such as flavonoids and phenolic acids. Organic coffee is produced without artificial fertilizers and pesticides. Not only the high quality of beans but also roasting and brewing times guarantee the best taste and quality of coffee beverages. The aim of the present experiment was to determine the best level of roasting and brewing time for organic and conventional coffee. The experiment was carried out with Peru coffee beans from organic and conventional farms. The contents of caffeine and bioactive compounds were measured in different roasted and brewed coffee drinks. The obtained results showed that the conventional coffee contained significantly more caffeine, total flavonoids, and quercetin derivatives than the organic coffee. On the other hand, the organic coffee was characterized by a higher level of almost all bioactive compounds. The best level of roasting was determined to be medium, and the optimal brewing time was 3 minutes.
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Registered trials
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.