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Analysis of Phytosterols Content in Italian-Standard Espresso Coffee

This study aims to assess for the first time the content of phytosterols (PS) in espresso coffee (EC) to deepen the knowledge about the phytochemicals and health potentials of coffee brews. PS were extracted by hot saponification from 14 EC samples produced with coffee originating from 13 coffee-pro...

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Autori principali: Franks Kamgang Nzekoue, Laura Alessandroni, Giovanni Caprioli, Gulzhan Khamitova, Luciano Navarini, Massimo Ricciutelli, Gianni Sagratini, Alba Nácher Sempere, Sauro Vittori
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2021-08-01
Serie:Beverages
Soggetti:
espresso coffee
phytosterols
β-sitosterol
HPLC
cholesterol lowering
Accesso online:https://www.mdpi.com/2306-5710/7/3/61
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