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KMID : 1007520220310081081
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Food Science and Biotechnology
2022 Volume.31 No. 8 p.1081 ~ p.1088
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Impact of coffee preparation on total phenolic content in brewed coffee extracts and their contribution to the body’s antioxidant status
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Nosal Briana M.
Sakaki Junichi R.
Kim Dae-Ok
Chun Ock-K.
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Abstract
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Although coffee has been reported as a major contributor to antioxidants in the diet, there are limited studies assessing how brewing methods and types of coffee affect antioxidant capacity of coffee consumers. This study was aimed to investigate the impact of coffee preparation on total phenolic content in brewed coffee extracts and their contribution to antioxidant status. We examined how the different brewing methods affect total phenolic content and antioxidant capacity in brewed coffee extracts, then assessed the antioxidant status of coffee consumers after drinking coffee. Results showed that consuming capsule versus French press coffee provides a higher total phenolic content and drinking capsule coffee leads to greater antioxidant status as shown by the higher total antioxidant capacity in urine. Further studies can expand on this by using a broader range of brewing methods to evaluate the contribution of brewing methods of coffee to antioxidant status.
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KEYWORD
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Coffee, Capsule coffee, French press, Total phenolic content, Total antioxidant capacity (TAC)
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