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Open AccessArticle

Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method

1
Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics, 24 Broniewskiego Street, 71-460 Szczecin, Poland
2
Department of Biochemistry, Pomeranian Medical University in Szczecin, 71 Powstańców Wlkp. Street, 70-111 Szczecin, Poland
3
Department of Vertebrate Zoology and Anthropology, Institute of Biology, University of Szczecin, 13 Wąska Street, 71-415 Szczecin, Poland
4
Department of Medical Chemistry, Pomeranian Medical University in Szczecin, 71 Powstańców Wlkp. Street, 70-111 Szczecin, Poland
*
Author to whom correspondence should be addressed.
Foods 2020, 9(2), 121; https://doi.org/10.3390/foods9020121
Received: 17 December 2019 / Revised: 16 January 2020 / Accepted: 21 January 2020 / Published: 23 January 2020
(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)
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. View Full-Text
Keywords: beverages; brewing method; antioxidant potential; total polyphenols content; mineral composition beverages; brewing method; antioxidant potential; total polyphenols content; mineral composition
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MDPI and ACS Style

Janda, K.; Jakubczyk, K.; Baranowska-Bosiacka, I.; Kapczuk, P.; Kochman, J.; Rębacz-Maron, E.; Gutowska, I. Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method. Foods 2020, 9, 121. https://doi.org/10.3390/foods9020121

AMA Style

Janda K, Jakubczyk K, Baranowska-Bosiacka I, Kapczuk P, Kochman J, Rębacz-Maron E, Gutowska I. Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method. Foods. 2020; 9(2):121. https://doi.org/10.3390/foods9020121

Chicago/Turabian Style

Janda, Katarzyna; Jakubczyk, Karolina; Baranowska-Bosiacka, Irena; Kapczuk, Patrycja; Kochman, Joanna; Rębacz-Maron, Ewa; Gutowska, Izabela. 2020. "Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method" Foods 9, no. 2: 121. https://doi.org/10.3390/foods9020121

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