Chair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland.
Molecules. 2021 Jun 16;26(12):3681. doi: 10.3390/molecules26123681.
Coffee is one of the most often consumed beverages almost all over the world. The multiplicity of beans, as well as the methods and parameters used to brew, encourages the optimization of the brewing process. The study aimed to analyze the effect of roasting beans, the brewing technique, and its parameters (time and water temperature) on antioxidant activity (determined using several in vitro methods), total polyphenols, flavonoids, and caffeine content. The infusions of unroasted and roasted Arabica beans from Brazil, Colombia, India, Peru, and Rwanda were analyzed. In general, infusions prepared from roasted beans had higher antioxidant activity and the content of above-mentioned compounds. The hot brew method was used to obtain infusions with a higher antioxidant activity, while the cold brew with higher caffeine content. The phenolic compound content in infusions prepared using both techniques depended on the roasting process. Moreover, the bean's origin, roasting process, and brewing technique had a significant effect on the tested properties, in contrary to brewing time and water temperature (below and above 90 °C), which had less impact. The results confirm the importance of coffee brewing optimization.
咖啡是全球范围内最常饮用的饮料之一。咖啡豆的多样性，以及冲泡方法和参数的多样性，鼓励了冲泡过程的优化。本研究旨在分析烘焙咖啡豆、冲泡技术及其参数（时间和水温）对抗氧化活性（使用几种体外方法测定）、总多酚、类黄酮和咖啡因含量的影响。分析了来自巴西、哥伦比亚、印度、秘鲁和卢旺达的未烘焙和烘焙阿拉比卡咖啡豆的提取物。一般来说，用烘焙咖啡豆制成的提取物具有更高的抗氧化活性和上述化合物的含量。热冲泡法用于获得具有更高抗氧化活性的提取物，而冷冲泡法则具有更高的咖啡因含量。两种方法制备的提取物中的酚类化合物含量取决于烘焙过程。此外，咖啡豆的产地、烘焙过程和冲泡技术对测试性能有显著影响，而冲泡时间和水温（低于和高于 90°C）的影响较小。研究结果证实了咖啡冲泡优化的重要性。
