Correlation of Selected Constituents with the Total Antioxidant Capacity of Coffee Beverages: Influence of the Brewing Procedure

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• 作者：Isabel L&oacute ; pez-Galilea ; M. Paz De Peñ ; a ; Concepci&oacute ; n Cid
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：July 25, 2007
• 年：2007
• 卷：55
• 期：15
• 页码：6110 - 6117
• 全文大小：220K
• 年卷期：v.55,no.15(July 25, 2007)
• ISSN：1520-5118

文摘

Relationships between volatile and nonvolatile compounds and the antioxidant capacity of coffeebrews prepared from commercial conventional and torrefacto roasted coffees, employing commonlyused doses and prepared by four brewing procedures (filter, plunger, mocha, and espresso machine)were assessed. Significant correlations between volatile Maillard reaction products and antioxidantcapacity (measured by both 2,2-diphenyl-1-picrylhydrazyl radical and redox potential methods) werenot observed. Highly positive correlations between browned compounds and caffeine with bothantioxidant capacity parameters were reported. Principal component analysis allowed coffee brewsseparation according to coffee roasting processes (PC1) and brewing procedures (PC2), showingthat in all cases coffee brews from torrefacto roasted coffee were more antioxidant that those extractedfrom conventional ones; also, coffee brews extracted by an espresso machine were more antioxidantthan those extracted by mocha, plunger, and filter machines.