Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews

The antioxidant capacity of coffee brews prepared with different coffeemakers (filter, plunger, mocha, and espresso) was measured by colorimetric (total phenolic compounds and ABTS) and electron spin resonance (ESR) spectroscopy techniques (Fremy’s salt and TEMPO). The mocha coffeemaker had the high...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2010-03, Vol.58 (5), p.2958-2965
Main Authors: Pérez-Martínez, Mónica, Caemmerer, Bettina, De Peña, M. Paz, Cid, Concepción, Kroh, Lothar W
Format: Article
Language:English
Subjects:
acidity
antioxidant activity
Antioxidants
Beers
Biological and medical sciences
Chemical Changes Induced by Processing/Storage
Coffee
coffee (beverage)
Coffee, tea and other stimulative beverage industries
coffeemakers
Colorimetry
Electron Spin Resonance Spectroscopy
Fermented food industries
food analysis
food composition
Food industries
food processing quality
free radical scavengers
functional foods
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
kitchen equipment
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Summary:The antioxidant capacity of coffee brews prepared with different coffeemakers (filter, plunger, mocha, and espresso) was measured by colorimetric (total phenolic compounds and ABTS) and electron spin resonance (ESR) spectroscopy techniques (Fremy’s salt and TEMPO). The mocha coffeemaker had the highest yield in coffee antioxidant extraction per gram of ground roasted coffee, but espresso coffee was richest in terms of antioxidant intake (per milliliter of coffee brew) followed by mocha, plunger, and filter. Both Folin−Ciocalteu (total phenolic compounds) and ABTS assays reacted with standard solutions of chlorogenic acids (CGA) and melanoidins (MO-Ala and MO-Gly). However, Fremy’s salt was mainly scavenged by chlorogenic acids, whereas the stabilized radical TEMPO was effectively scavenged by melanoidins, but not by chlorogenic acids. Thus, ESR spectroscopy allows distinguishing between phenolic and nonphenolic antioxidants. Moreover, the addition of pH-regulator agents to coffee, such as sodium carbonate (75 ppm) and bicarbonate (75 ppm), to extend its shelf life, slightly increases the pH, modifying the antioxidant capacity in those coffee brews with the highest capacity (mocha and espresso).
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9037375