Scopus
YÖKSİS Eşleşti
The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews
European Food Research and Technology · Ağustos 2022
YÖKSİS Kayıtları
The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews
European Food Research and Technology · 2022 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiEuropean Food Research and Technology
Yayın TarihiAğustos 2022
Cilt / Sayfa248 · 2021-2030
Scopus ID2-s2.0-85128947996
Özet
This study was performed to compare the effects of brewing method (decoction and infusion), time (1–5 min), and also origin of coffee beans on antioxidant activity using DPPH, ABTS, FRAP methods, caffeine content and phenolic compounds by HPLC. Principal component analysis was used to determine the effective treatments on bioactive properties. Coffee brews prepared with decoction method contained higher contents of total phenolic, total flavonoid, and total tannin as compared to the infusion method. On the other hand, antioxidant activity of coffee brews by DPPH and ABTS radical methods showed an opposite trend. Similar to antioxidant activity, infusion method was better to obtain higher amounts of catechin, caffeic acid and quercetin in coffee brews. The brewing method did not cause a significant difference in caffeine and rutin contents. Brewing time had major effects on several bioactive compounds, and their amounts showed an increase after extending the time of brewing.
Yazarlar (1)
1
Nurhan Uslu
Anahtar Kelimeler
Caffeine
Coffee brew
Decoction
İnfusion
Phenolic compounds
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
8
Atıf
1
Yazar
5
Anahtar Kelime