Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity Studying Eight Different Filter Coffee Preparation

Agnese Santanatoglia
ORCID logo ,
Simone Angeloni
ORCID logo ,
Davide Bartolucci
,
Lauro Fioretti
,
Gianni Sagratini
,
Sauro Vittori
,
Giovanni Caprioli
* ORCID logo
Version 1 : Received: 26 September 2023 / Approved: 27 September 2023 / Online: 28 September 2023 (04:32:53 CEST)

A peer-reviewed article of this Preprint also exists.

Santanatoglia, A.; Angeloni, S.; Bartolucci, D.; Fioretti, L.; Sagratini, G.; Vittori, S.; Caprioli, G. Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations. Antioxidants 2023, 12, 1888. Santanatoglia, A.; Angeloni, S.; Bartolucci, D.; Fioretti, L.; Sagratini, G.; Vittori, S.; Caprioli, G. Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations. Antioxidants 2023, 12, 1888.

Abstract

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 to different roasting degree, were used to prepare coffee brews following eight diverse preparation methods. Acrylamide was quantified by HPLC-MS/MS instrument while chlorogenic acids and caffeine by HPLC-DAD system. Three spectrophotometric analyses were also performed (DPPH, TFC and TPC) to evaluate antioxidant activity as well. The results showed that the main brewing parameters, that have the greatest influence on the final content of these compounds were the volume of water used, more specifically the brewing ratio (coffee to water ratio), the extraction time and the particle size of the coffee powder.

Keywords

Acrylamide; antioxidant activity; brewing methods; chlorogenic acids; coffee; HPLC-MS/MS; HPLC-DAD.

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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