ArticleMolecules (Basel, Switzerland)2021
The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages.Molecules (Basel, Switzerland) · 2026Article
- Panamanian Geisha Coffee Exhibits Antioxidant and Vasorelaxant Activities with a Favorable Safety Profile.Foods (Basel, Switzerland) · 2026Article
- Bioactive Compounds in Coffee: Metabolism, Bioavailability and Health Effects-A Review.Molecules (Basel, Switzerland) · 2026Review
- Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages.Molecules (Basel, Switzerland) · 2025Article
- Antioxidant and Antiviral Potential of Cold-Brewed and Cold-Concentrated Plant Extracts.International journal of molecular sciences · 2025Article
- Bioactive and neoformed compounds in coffee: Dietary intake and population exposure in Neiva, Colombia.Food chemistry: X · 2025Article
- Organic and Conventional Coffee Beans, Infusions, and Grounds as a Rich Sources of Phenolic Compounds in Coffees from Different Origins.Molecules (Basel, Switzerland) · 2025Article
- Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing.Food technology and biotechnology · 2025Article
- HardtankFrontiers in chemistry · 2025Article
- 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
- The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee.Nutrients · 2024Article
- Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review.Antioxidants (Basel, Switzerland) · 2023Review
- Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product.Foods (Basel, Switzerland) · 2023Article
- Inversion Theory Leveling as a New Methodological Approach to Antioxidant Thermodynamics: A Case Study on Phenol.Antioxidants (Basel, Switzerland) · 2023Article
- Changes of polyphenols and antioxidants of arabica coffee varieties during roasting.Frontiers in nutrition · 2023Article
- Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador.The plant genome · 2022Article
- 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
- Effects of Coffee on Sirtuin-1, Homocysteine, and Cholesterol of Healthy Adults: Does the Coffee Powder Matter?Journal of clinical medicine · 2022Article
- Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics.Molecules (Basel, Switzerland) · 2022Article
- Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes.Foods (Basel, Switzerland) · 2022Review
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4 authors.
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Abstract
Coffee is one of the most often consumed beverages almost all over the world. The multiplicity of beans, as well as the methods and parameters used to brew, encourages the optimization of the brewing process. The study aimed to analyze the effect of roasting beans, the brewing technique, and its parameters (time and water temperature) on antioxidant activity (determined using several in vitro methods), total polyphenols, flavonoids, and caffeine content. The infusions of unroasted and roasted Arabica beans from Brazil, Colombia, India, Peru, and Rwanda were analyzed. In general, infusions prepared from roasted beans had higher antioxidant activity and the content of above-mentioned compounds. The hot brew method was used to obtain infusions with a higher antioxidant activity, while the cold brew with higher caffeine content. The phenolic compound content in infusions prepared using both techniques depended on the roasting process. Moreover, the bean's origin, roasting process, and brewing technique had a significant effect on the tested properties, in contrary to brewing time and water temperature (below and above 90 °C), which had less impact. The results confirm the importance of coffee brewing optimization.
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