ArticleFood science and biotechnology2022
Impact of coffee preparation on total phenolic content in brewed coffee extracts and their contribution to the body's antioxidant status.
Article in Food science and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Beyond the Cup: Coffee Extracts as Modulators of Periodontal Inflammation and Bone Remodeling.Current issues in molecular biology · 2025Review
- The Association between Cafestol and Cardiovascular Diseases: A Comprehensive Review.Medicina (Kaunas, Lithuania) · 2024Review
- Anti-photoaging effects of canola meal extract on human dermal fibroblasts against UVB-induced oxidative stress.Food science and biotechnology · 2024Article
- Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews.Foods (Basel, Switzerland) · 2023Article
- Article
- The effect of antioxidant dietary supplements and diet-derived circulating antioxidants on vitiligo outcome: evidence from genetic association and comprehensive Mendelian randomization.Frontiers in nutrition · 2023Article
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Authors and funding
4 authors.
Funding
Abstract
Although coffee has been reported as a major contributor to antioxidants in the diet, there are limited studies assessing how brewing methods and types of coffee affect antioxidant capacity of coffee consumers. This study was aimed to investigate the impact of coffee preparation on total phenolic content in brewed coffee extracts and their contribution to antioxidant status. We examined how the different brewing methods affect total phenolic content and antioxidant capacity in brewed coffee extracts, then assessed the antioxidant status of coffee consumers after drinking coffee. Results showed that consuming capsule versus French press coffee provides a higher total phenolic content and drinking capsule coffee leads to greater antioxidant status as shown by the higher total antioxidant capacity in urine. Further studies can expand on this by using a broader range of brewing methods to evaluate the contribution of brewing methods of coffee to antioxidant status.
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