Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition

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• 作者：Tena Niseteo^a ; Dra啪enka Komes^b ; ^{dkomes@pbf.hr} ; Ana Bel&scaron ; 膷ak-Cvitanovi膰^b ; Dunja Hor啪i膰^b ; Maja Bude膷^c
• 关键词：Antioxidant capacity ; Caffeine ; Chlorogenic acid ; Coffee ; HPLC ; Polyphenols ; Milk
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 October, 2012
• 卷：134
• 期：4
• 页码：1870-1877
• 文件大小：472 K

摘要

Coffee is one of the most popular beverages in the world, prepared and consumed in many different ways. Taste, aroma and composition of the coffee brew vary depending on the preparation method. Therefore, this study investigates the effect of different brewing methods on the polyphenol and methylxanthine composition and antioxidant capacity of thirteen different coffee brews. The content of total phenols and flavonoids was determined spectrophotometrically and the content of chlorogenic acid derivates (3-CQA, 4-CQA and 5-CQA) and caffeine using the high performance liquid chromatography (HPLC-PDA). Antioxidant capacity of coffee brews was evaluated by using the ABTS (2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and FRAP (ferric-reducing antioxidant power) assays. Instant coffee brews showed the highest values in content of total phenols, chlorogenic acid derivates, caffeine and antioxidant capacity, which significantly decreased by milk addition. The antioxidant capacity of coffee brews was in compliance with the total phenol content and content of chlorogenic acid derivates.