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2018 | 33 | 2 |

Tytuł artykułu

The content of biologically active substances and antioxidant activity in coffee depending on brewing method

Warianty tytułu

Zawartość związków biologicznie czynnych w kawie oraz ich aktywność przeciwutleniająca w zależności od sposobu parzenia

Języki publikacji



Coffee is one of the world’s most popular beverages. It is rich in biologically active compounds possess antioxidant activities. The aim of the study was to determine the influence of coffee brewing method to the total antioxidant activity, the phenolic acid, flavonoid and caffeine content of coffee infusion from beans available in local markets. Three methods of brewing coffee were evaluated: pouring hot water over coffee beans, using coffee percolator where the water is boiling through ground coffee and collecting as coffee above and preparing in an automatic coffee maker. Three species of coffee: arabica, robusta and green coffee beans infusions were analyzed. Total antioxidant activity of the infusion was measured using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH). Polyphenol, flavonoid and caffeine contents were determined by spectrophotometry. The results showed that antioxidant activity of analyzed infusion was no significant changes depending on coffee species and beverage preparing method in roasted coffee beans. It has been also shown that the method of brewing unroasted coffee beans significantly affects the antioxidant potential of infusion, as well as the brewing time (first, second, third). Methods of brewing did not make a difference to the total polyphenol content. The caffeine concentration and total flavonoid content in the coffee infusion changed depending on the conditions of brewing
Kawa jest jednym z najpopularniejszych napojów na świecie. Charakteryzuje się dużą zawartością związków biologicznie czynnych o właściwościach antyoksydacyjnych. Celem pracy było określenie wpływu metody parzenia kawy na całkowitą aktywność antyoksydacyjną, zawartość kwasów fenolowych, flawonoidów i kofeiny w naparach kawy przygotowanych z ziaren dostępnych w lokalnych sklepach.Oceniano trzy sposoby parzenia kawy: zalanie zmielonych ziaren kawy gorącą wodą, przygo-towanie naparu z użyciem kawiarki,w której gorąca woda obmywa zmielone ziarna i do górnego zbiornika skrapla się napar, oraz przygotowanie naparu za pomocą ekspresu do kawy. Analizo-wano napary przygotowane z trzech gatunków kawy: arabiki, robusty i zielonych ziaren kawy.Całkowitą aktywność przeciwutleniającą naparu oceniano, stosując rodnik 2,2-difenylo-1-pi-krylhydrazylowy (DPPH). Całkowitą zawartość polifenoli, flawonoidów i kofeiny ustalono spek-trofotometrycznie. Wykazano, że aktywność antyoksydacyjna naparów z palonych ziaren kawy nie uległa istot-nym statystycznie zmianom w zależności od gatunku kawy i sposobu przygotowywania napoju. Dowiedziono również, że przygotowywanie naparów z niepoddanych procesowi palenia ziaren kawy ma znaczący wpływ na jego potencjał utleniający, który zależy także od liczby zaparzeń. Metody przygotowywania naparów nie miały wpływu na całkowitą zawartość polifenoli. Stężenie kofeiny i całkowita zawartość flawonoidów w naparze kawy zmieniały się w zależności od metody przygotowywania

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Opis fizyczny



  • Food Science Department, Medical University of Lodz, Muszynskiego 1, 90-151 Lodz, Poland
  • Food Science Department, Medical University of Lodz, Lodz, Poland
  • Food Science Department, Medical University of Lodz, Lodz, Poland


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