Influence in the Drink Preparation Mode Associated Coffee the Antioxidant Capacity of Different Brands
- 1 Federal University of Minas Gerais, Brazil
- 2 Federal University of Lavras, Brazil
Copyright: © 2020 Ázula Narayama Malacco Ferreira, Mariana Mirelle Pereira Natividade, Roberto Gonçalves Junqueira, Scheilla Vitorino Carvalho de Souza and Renata Adriana Labanca. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Coffee is one of the most consumed beverages worldwide and commonly present on Brazilian tables. It is known for its health benefits, mainly ascribed to its antioxidant compounds. Because of a lack of standardized analytical methods to evaluate these compounds in coffee, the variety of products sold, as well as the influence of the form of preparation of the beverage upon the content of the antioxidants, this work is intended to evaluate the reducing capacity of beverages prepared with samples of roasted and ground coffee, as well as the influence of the preparation, employing the Folin Ciocalteu (FC) spectrophotometric method. After the validation of the method, the reducing capacity in commercial coffee beverages was evaluated as well as the influence of different ways of preparation, including infusion and decoction. The optimization steps and validation of spectrophotometric method FC allowed to obtain more reliable results, facilitating the analysis of the evaluated coffee samples and ensuring greater security in the analysis of the results. The preparation technique also influenced the reductive capacity of drinks, as different preparation methods resulted in different values and the decoction the most efficient. This information can be valuable to consumers, who can choose to domestic preparation techniques that result in a coffee drink with better content of antioxidant compounds.
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- Antioxidant Activity
- Influential of Preparation Technique
- Phenolic Compounds
- Reference Measurement