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Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations

The aim of this study was to investigate the parameters affecting the extraction of positive molecules such as chlorogenic acids and antioxidants, as well as potentially carcinogenic substances such as acrylamide, in different coffee brewing methods. Three coffee varieties, each assigned a different...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Agnese Santanatoglia, Simone Angeloni, Davide Bartolucci, Lauro Fioretti, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2023-10-01
Schriftenreihe:Antioxidants
Schlagworte:
acrylamide
antioxidant activity
brewing methods
chlorogenic acids
coffee
HPLC-MS/MS
Online-Zugang:https://www.mdpi.com/2076-3921/12/10/1888
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