ArticleMolecules (Basel, Switzerland)2022
Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 18 citations in OpenAlex.
- Portable electrochemical sensing coupled with machine learning for rapid Arabica and Robusta coffee authentication and blend ratio prediction.Food chemistry: X · 2026Article
- Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten-Free Cakes: Effects on Quality Characteristics.Food science & nutrition · 2026Article
- Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products.Foods (Basel, Switzerland) · 2025Article
- Morpho-Physicochemical, Bioactive, and Antioxidant Profiling of PeruvianPlants (Basel, Switzerland) · 2025Article
- Development of White Cabbage, Coffee, and Red Onion Extracts as Natural Phosphodiesterase-4B (PDE4B) Inhibitors for Cognitive Dysfunction:Advances in pharmacological and pharmaceutical sciences · 2024Article
- Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review.Antioxidants (Basel, Switzerland) · 2023Review
- 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
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Considering the current trend in the global coffee market, which involves an increased demand for decaffeinated coffee, the aim of the present study was to formulate coffee blends with reduced caffeine content, but with pronounced antioxidant and attractive sensory properties. For this purpose, green and roasted Arabica and Robusta coffee beans of different origins were subjected to the screening analysis of their chemical and bioactive composition using standard AOAC, spectrophotometric and chromatographic methods. From roasted coffee beans, espresso, Turkish and filter coffees were prepared, and their sensory evaluation was performed using a 10-point hedonic scale. The results showed that Arabica coffee beans were richer in sucrose and oil, while Robusta beans were characterized by higher content of all determined bioactive parameters. Among all studied samples, the highest content of 3-
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Registered trials
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