Abstract
Coffee is a rich source of dietary antioxidants, and this property links with the fact that coffee is one of the world’s most popular beverages. Moreover, it is a source of macro- and microelements, including fluoride. The aim of this work was to determine antioxidant activity of coffee beverages and fluoride content depending on different coffee species and conditions of brewing. Three species of coffee, arabica, robusta and green coffee beans obtained from retail stores in Szczecin (Poland) were analyzed. Five different techniques of preparing drink were used: simple infusion, french press, espresso maker, overflow espresso and Turkish coffee. Antioxidant potential of coffee beverages was investigated spectrophotometrically by DPPH method. Fluoride concentrations were measured by potentiometric method with a fluoride ion-selective electrode. Statistical analysis was performed using Stat Soft Statistica 12.5. Antioxidant activity of infusions was high (71.97–83.21% inhibition of DPPH) depending on coffee species and beverage preparing method. It has been shown that the method of brewing arabica coffee and green coffee significantly affects the antioxidant potential of infusions. The fluoride concentration in the coffee infusions changed depending, both, on the species and conditions of brewing, too (0.013–0.502 mg/L). Methods of brewing didn’t make a difference to the antioxidant potential of robusta coffee, which had also the lowest level of fluoride among studied species. Except overflow espresso, the fluoride content was the highest in beverages from green coffee. The highest fluoride content was found in Turkish coffee from green coffee beans.
Highlights
Modern society, where people live faster and more intensely, makes stimulant beverages more and more popular
The highest fluoride content was found in Turkish coffee from green coffee beans
No significant differences in antioxidant potential between different species of coffee were measured while using simple infusion, coffee maker and Turkish method of brewing (Fig. 1)
Summary
Modern society, where people live faster and more intensely, makes stimulant beverages more and more popular. They remove fatigue and enhance level of concentration, which leads to better work efficiency and generally improve fettle [1]. Coffee is consumed for various reasons; first of all, it is a stimulating drink because of its caffeine content; it benefits health and has excellent taste and aroma [3,4,5]. Aroma and caffeine (1,3,7-trimethylpurine-2,6dione) content play a role in its popularity, but coffee bean beverages are complex chemical mixture and contain more than a thousand different chemical compounds, such as carbohydrates, lipids, nitrogenous compounds, vitamins, minerals, alkaloids and phenolic compounds [6]. Coffee beverages are a source of minerals in the diet [6, 14, 15], including fluoride, but there are only a few works on it [16,17,18]
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