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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...

Celý popis

Uloženo v:
Hlavní autoři: Agnese Santanatoglia, Simone Angeloni, Davide Bartolucci, Lauro Fioretti, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2023-10-01
Edice:Antioxidants
Témata:
acrylamide
antioxidant activity
brewing methods
chlorogenic acids
coffee
HPLC-MS/MS
On-line přístup:https://www.mdpi.com/2076-3921/12/10/1888
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