A Derossi et al, 2017. How Grinding Levels and Brewing Methods (Espresso, American, Turkish) Could Affect the Antioxidant Activity and Bioactive Compounds in a Coffee Cup, Journal of Science, Food and Agriculture, published online.

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ABSTRACT:

BACKGROUND:
Depending on geographical origins and cultural traditions, different brewing procedures are used all over the world to prepare a coffee cup. In this work, we explored as three grinding levels of coffee powder and three coffee preparation methods such as by filtration (American), by boiling (Turkish) and by extraction under pressure (Espresso) affect healthy compounds and physicochemical attributes in coffee cup served to consumers.

RESULTS:
The grinding level slightly affects the quality of coffees, while the preparation methods significantly influenced all in-cup attributes. When compared the content per cups, the American coffee presented higher values of antioxidant activity and total phenol content than Espresso and Turkish coffees. Caffeine content resulted of 316, 112 and 64 mg for American, Turkish and Espresso coffee cup, respectively.

CONCLUSIONS:
One American (316 mg), three Turkish (336 mg) and five Espresso (320 mg) coffee cups result in an amount of caffeine below the maximum daily consumption (400 mg/day) suggested by the European Food Safety Authority. The extraction method affects the intake of bioactive and antioxidant substances with specific properties.

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