The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time
Coffee is one of the most popular beverages in the world. The high production and health properties of coffee make it one of the best among daily drinks. Coffee is wrongly identified as only a stimulant because of its caffeine content. On the other hand, coffee is one of the best sources of other bi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/9/4/308 |
| _version_ | 1827718966147022848 |
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| author | Maciej Górecki Ewelina Hallmann |
| author_facet | Maciej Górecki Ewelina Hallmann |
| author_sort | Maciej Górecki |
| collection | DOAJ |
| description | Coffee is one of the most popular beverages in the world. The high production and health properties of coffee make it one of the best among daily drinks. Coffee is wrongly identified as only a stimulant because of its caffeine content. On the other hand, coffee is one of the best sources of other bioactive compounds, such as flavonoids and phenolic acids. Organic coffee is produced without artificial fertilizers and pesticides. Not only the high quality of beans but also roasting and brewing times guarantee the best taste and quality of coffee beverages. The aim of the present experiment was to determine the best level of roasting and brewing time for organic and conventional coffee. The experiment was carried out with Peru coffee beans from organic and conventional farms. The contents of caffeine and bioactive compounds were measured in different roasted and brewed coffee drinks. The obtained results showed that the conventional coffee contained significantly more caffeine, total flavonoids, and quercetin derivatives than the organic coffee. On the other hand, the organic coffee was characterized by a higher level of almost all bioactive compounds. The best level of roasting was determined to be medium, and the optimal brewing time was 3 minutes. |
| first_indexed | 2024-03-10T20:33:02Z |
| format | Article |
| id | doaj.art-8068df0d66c242148a6a7282b52c0bff |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T20:33:02Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-8068df0d66c242148a6a7282b52c0bff2023-11-19T21:14:11ZengMDPI AGAntioxidants2076-39212020-04-019430810.3390/antiox9040308The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing TimeMaciej Górecki0Ewelina Hallmann1Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandInstitute of Human Nutrition Sciences, Department of Functional and Organic Food, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandCoffee is one of the most popular beverages in the world. The high production and health properties of coffee make it one of the best among daily drinks. Coffee is wrongly identified as only a stimulant because of its caffeine content. On the other hand, coffee is one of the best sources of other bioactive compounds, such as flavonoids and phenolic acids. Organic coffee is produced without artificial fertilizers and pesticides. Not only the high quality of beans but also roasting and brewing times guarantee the best taste and quality of coffee beverages. The aim of the present experiment was to determine the best level of roasting and brewing time for organic and conventional coffee. The experiment was carried out with Peru coffee beans from organic and conventional farms. The contents of caffeine and bioactive compounds were measured in different roasted and brewed coffee drinks. The obtained results showed that the conventional coffee contained significantly more caffeine, total flavonoids, and quercetin derivatives than the organic coffee. On the other hand, the organic coffee was characterized by a higher level of almost all bioactive compounds. The best level of roasting was determined to be medium, and the optimal brewing time was 3 minutes.https://www.mdpi.com/2076-3921/9/4/308organic coffeeconventional coffeepolyphenolscaffeinebrewing timeroasting time |
| spellingShingle | Maciej Górecki Ewelina Hallmann The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time Antioxidants organic coffee conventional coffee polyphenols caffeine brewing time roasting time |
| title | The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time |
| title_full | The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time |
| title_fullStr | The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time |
| title_full_unstemmed | The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time |
| title_short | The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time |
| title_sort | antioxidant content of coffee and its in vitro activity as an effect of its production method and roasting and brewing time |
| topic | organic coffee conventional coffee polyphenols caffeine brewing time roasting time |
| url | https://www.mdpi.com/2076-3921/9/4/308 |
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