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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews
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Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews

机译：冲泡方法和酸度调节剂对咖啡冲泡剂抗氧化能力的影响

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The antioxidant capacity of coffee brews prepared with different coffeemakers (filter, plunger, mocha, and espresso) was measured by oolorimetric (total phenolic compounds and ABTS) and electron spin resonance (ESR) spectroscopy techniques (Fremy's salt and TEMPO). The mocha coffeemaker had the highest yield in coffee antioxidant extraction per gram of ground roasted coffee, but espresso coffee was richest in terms of antioxidant intake (per milliliter of coffee brew) followed by mocha, plunger, and filter. Both Folin-Ciocalteu (total phenolic compounds) and ABTS assays reacted with standard solutions of chlorogenio acids (CGA) and melanoidins (MO-Ala and MO-Gly), However, Fremy's salt was mainly scavenged by chlorogenic acids, whereas the stabilized radical TEMPO was effectively scavenged by melanoidins, but not by chlorogenio acids. Thus, ESR spectroscopy allows distinguishing between phenolic and nonphenolic antioxidants. Moreover, the addition of pH-regulator agents to coffee, such as sodium carbonate (75 ppm) and bicarbonate (75 ppm), to extend its shelf life, slightly increases the pH, modifying the antioxidant capacity in those coffee brews with the highest capacity (mocha and espresso).
机译：通过比色法（总酚化合物和ABTS）和电子自旋共振（ESR）光谱技术（弗雷米盐和TEMPO）测量了使用不同咖啡机（过滤器，柱塞，摩卡咖啡和浓缩咖啡）制备的咖啡冲剂的抗氧化能力。摩卡咖啡机的每克研磨咖啡中咖啡抗氧化剂的提取量最高，但是浓缩咖啡的抗氧化剂摄入量（每毫升咖啡冲泡）最丰富，其次是摩卡，柱塞和过滤器。 Folin-Ciocalteu（全部酚类化合物）和ABTS测定都与标准的绿原酸（CGA）和黑素类化合物（MO-Ala和MO-Gly）反应，但是，弗雷米盐主要被绿原酸清除，而稳定的自由基TEMPO被黑色素有效清除，但未被绿原酸清除。因此，ESR光谱可以区分酚类和非酚类抗氧化剂。此外，向咖啡中添加诸如碳酸钠（75 ppm）和碳酸氢钠（75 ppm）之类的pH调节剂，以延长其保质期，稍微提高pH值，从而改变那些容量最高的咖啡冲泡剂的抗氧化能力。 （摩卡咖啡和浓缩咖啡）。

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