Correlation of selected constituents with the total antioxidant capacity of coffee beverages: influence of the brewing procedure.
Relationships between volatile and nonvolatile compounds and the antioxidant capacity of coffee brews prepared from commercial conventional and torrefacto roasted coffees, employing commonly used doses and prepared by four brewing procedures (filter, plunger, mocha, and espresso machine) were assessed. Significant correlations between volatile Maillard reaction products and antioxidant capacity (measured by both 2,2-diphenyl-1-picrylhydrazyl radical and redox potential methods) were not observed. Highly positive correlations between browned compounds and caffeine with both antioxidant capacity parameters were reported. Principal component analysis allowed coffee brews separation according to coffee roasting processes (PC1) and brewing procedures (PC2), showing that in all cases coffee brews from torrefacto roasted coffee were more antioxidant that those extracted from conventional ones; also, coffee brews extracted by an espresso machine were more antioxidant than those extracted by mocha, plunger, and filter machines.
López-Galilea
Isabel
I
Department of Nutrition and Food Science, Physiology and Toxicology, School of Pharmacy, University of Navarra, E-31008 Pamplona, Spain.
De Peña
M Paz
MP
Cid
Concepción
C
D000975:Antioxidants / Q000032:analysis*; D002110:Caffeine / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003069:Coffee / Q000737:chemistry*; D005511:Food Handling / Q000379:methods; D015416:Maillard Reaction; D014835:Volatilization
D000975:Antioxidants; D003069:Coffee; D002110:Caffeine