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...

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Detalhes bibliográficos

Principais autores:	Agnese Santanatoglia, Simone Angeloni, Davide Bartolucci, Lauro Fioretti, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-10-01
coleção:	Antioxidants
Assuntos:	acrylamide antioxidant activity brewing methods chlorogenic acids coffee HPLC-MS/MS
Acesso em linha:	https://www.mdpi.com/2076-3921/12/10/1888
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