Abstract
Coffee, being one of the world’s most popular beverages, is a rich source of dietary antioxidants. The aim of this study was to determine the mineral content and antioxidant activity as well as acidity of coffee beverages depending on the brewing technique. We tested coffee brews made and served at a popular urban coffee shop (Szczecin, Poland). Five coffee brewing techniques were used: Aeropress, drip, espresso machine, French press, and simple infusion. Our findings showed that the brewing method had a significant effect on all parameters tested in the study. The antioxidant activity of the beverages was high (31%–42% inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl); reduction potential from 3435.06 mol Fe3+/mL to 4298.19 mol Fe3+/mL). Polyphenolic content ranged from 133.90 g (French press) to 191.29 g of gallic acid/L (Aeropress brew), depending on the coffee extraction method. Mineral content was also found to differ between brewing methods. Coffees prepared by simple infusion and Aeropress provided a valuable source of magnesium, manganese, chromium, cobalt, and potassium, whereas the drip brew was found to be a good source of silicon.
Highlights
Along with changes in modern society, as people’s lives are getting faster and more intense, stimulant beverages are becoming increasingly popular
Coffee is one of the most widely consumed beverages in the world. It is known for its organoleptic qualities and is appreciated by countless coffee aficionados [2]
It attracts the interest of researchers, who continue to examine its impact on human health
Summary
Along with changes in modern society, as people’s lives are getting faster and more intense, stimulant beverages are becoming increasingly popular. These products have been found to diminish fatigue, enhance concentration, boost productivity, and generally improve performance [1]. Both green and roasted, is recommended in order to lower the risk of metabolic syndrome [5]. These health-promoting properties of coffee have been linked with its antioxidant content. An attempt was made to determine the correlation between the antioxidant activity and the content of minerals in coffee brews
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
