Extraction of coffee antioxidants: impact of brewing time and method
Palabras clave : 
Antioxidants
Brewing time
Coffee
Maillard reaction products
Phenolics
Fecha de publicación: 
2012
Editorial : 
Elsevier
ISSN: 
0963-9969
Cita: 
Ludwig IA, Sánchez L, Caemmerer B, Kroh LW, Paz De Peña M, Cid C. Extraction of coffee antioxidants: Impact of brewing time and method. Food Res Int 2012 AUG;48(1):57-64
Resumen
The aim of this work was to study the extraction behavior of the main coffee antioxidants (caffeoylquinic acids, melanoidins and caffeine) and the antioxidant capacity, during brewing time in the most widely consumed coffee brew methods (filter and espresso) in coffee. Antioxidant capacity by colorimetric assays (Folin-Ciocalteau, ABTS and DPPH) and electron spin resonance spectroscopy techniques (Fremy's salt and TEMPO) were analyzed. In espresso coffee, more than 70% of the antioxidants (except dicaffeoylquinic acids, diCQA) of a coffee brew were extracted during the first 8s. In filter coffee, a U-shape antioxidants extraction profile was observed, starting later (after 75 s) in Vietnam coffee than in Guatemala one, probably due to different wettability. Other technological parameters, such as turbulences and a longer contact time between water and ground coffee in filter coffeemaker, increased extraction efficiency, mainly in less polar antioxidant compounds as diCQA. In conclusion, these technological factors should be considered to optimize coffee antioxidants extraction that can be used as ingredients for functional foods.

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Ludwig et al 2012. Food Res Int 48, 57-64.pdf
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