Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations.

ABSTRACT: The aim of this study was to investigate the parameters affecting the extraction of positive molecules such as chlorogenic acids and antioxidants, as well as potentially carcinogenic substances such as acrylamide, in different coffee brewing methods. Three coffee varieties, each assigned a different roasting degree, were used to prepare coffee brews following eight different preparation methods. Acrylamide was quantified using the HPLC-MS/MS instrument, while chlorogenic acids and caffeine were quantified using the HPLC-DAD system. Three spectrophotometric analyses were also performed (DPPH, TFC and TPC) to evaluate antioxidant activity. The results showed that the main brewing parameters, which have the greatest influence on the final content of these compounds, were the volume of water u

SUBMITTER: Santanatoglia A 

PROVIDER: S-EPMC10604660 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature