Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands

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dc.creatorÁzula Narayama Malacco Ferreira
dc.creatorMariana Mirelle Pereira Natividade
dc.creatorRoberto Gonçalves Junqueira
dc.creatorScheilla Vitorino Carvalho de Souza Ferreira
dc.creatorRenata Adriana Labanca
dc.date.accessioned2022-03-29T21:42:05Z
dc.date.accessioned2025-09-09T00:50:38Z
dc.date.available2022-03-29T21:42:05Z
dc.date.issued2018
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.format.mimetypepdf
dc.identifier.doi10.3844/ajassp.2018.51.59
dc.identifier.issn15469239
dc.identifier.urihttps://hdl.handle.net/1843/40586
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofAmerican Journal of Applied Sciences
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectCafé
dc.subject.otherAntioxidant activity
dc.subject.otherInfluential of preparation technique
dc.subject.otherCoffee
dc.subject.otherPhenolic compounds
dc.subject.otherReference measurement
dc.titleInfluence in the drink preparation mode associated coffee the antioxidant capacity of different brands
dc.typeArtigo de periódico
local.citation.epage59
local.citation.issue1
local.citation.spage51
local.citation.volume15
local.description.resumoCoffee is one of the most consumed beverages worldwide and commonly present on Brazilian tables. It is known for its health benefits, mainly ascribed to its antioxidant compounds. Because of a lack of standardized analytical methods to evaluate these compounds in coffee, the variety of products sold, as well as the influence of the form of preparation of the beverage upon the content of the antioxidants, this work is intended to evaluate the reducing capacity of beverages prepared with samples of roasted and ground coffee, as well as the influence of the preparation, employing the Folin Ciocalteu (FC) spectrophotometric method. After the validation of the method, the reducing capacity in commercial coffee beverages was evaluated as well as the influence of different ways of preparation, including infusion and decoction. The optimization steps and validation of spectrophotometric method FC allowed to obtain more reliable results, facilitating the analysis of the evaluated coffee samples and ensuring greater security in the analysis of the results. The preparation technique also influenced the reductive capacity of drinks, as different preparation methods resulted in different values and the decoction the most efficient. This information can be valuable to consumers, who can choose to domestic preparation techniques that result in a coffee drink with better content of antioxidant compounds.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttp://thescipub.com/abstract/10.3844/ajassp.2018.51.59

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