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Influence in the Drink Preparation Mode Associated Coffee the Antioxidant Capacity of Different Brands

机译：影响饮料制备方式的咖啡相关品牌的抗氧化能力

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摘要

Coffee 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.
机译：咖啡是世界上消费最多的饮料之一，通常在巴西餐桌上使用。它以健康有益而闻名，主要归因于其抗氧化剂化合物。由于缺乏用于评估咖啡中这些化合物的标准化分析方法，所售产品的多样性以及饮料制备形式对抗氧化剂含量的影响，因此本工作旨在评估还原能力使用Folin Ciocalteu（FC）分光光度法对使用焙炒和研磨咖啡样品制备的饮料以及制备的影响进行分析。在方法验证之后，评估了商用咖啡饮料的还原能力以及包括冲泡和煎煮在内的不同制备方法的影响。分光光度法FC的优化步骤和验证允许获得更可靠的结果，从而有助于评估咖啡样品的分析，并确保结果分析的安全性。制备技术还影响饮料的还原能力，因为不同的制备方法导致不同的值，并且汤剂最有效。这些信息对消费者而言可能是有价值的，他们可以选择采用国内制备技术，从而使咖啡饮料中的抗氧化剂含量更高。

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