Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods

Abstract

The objective of the research was to evaluate the antioxidant activity, phenols and volatile compounds of different types coffee infusions. We worked with the Catimor coffee variety and used five methods to obtain the infusion (espresso, V60, siphon, French press and a traditional local method). For each infusion, the antioxidant capacity was determined with the 2,2-Diphenyl-1-Picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid techniques, the phenolic content was determined with the Folin-Ciocalteu technique, and aromatic volatile compounds were determined with gas chromatography coupled with mass spectrometry. The extraction method that yielded the coffee infusions with the most antioxidant activity, phenolic compounds and caffeine content was espresso; however, this coffee had the fewest aromatic volatile compounds. Although they had lower antioxidant activity, the infusions obtained with the French press had the highest content of volatile aromatic compounds and produced a cup that was free of pyridine, an undesirable compound in coffee due to its rotten smell. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.

Full text

Food Sci. Technol, Campinas, 42, e47022, 2022 1
Food Science and Technology
OI: Dhttps://doi.org/10.1590/fst.47022
ISSN 0101-2061 (Print)
ISSN 1678-457X (Online)
Original Article
1 Introduction
Coee is the most consumed beverage in volume in the
world aer water. Although two-thirds of the world’s demand
comes from the United States, the European Union, Brazil and
Japan, coee is only produced in tropical regions. ere is also
a growing market of young people, especially in Asia, with
specic characteristics (Vegro & Almeida, 2019) who expect
to consume coee that is prepared innovatively in ways that
improve the experience.
Among consumer mega-trends is the search for healthy and
nutritious products (Maciejewski & Mokrysz, 2019). Coee, as
one of the most consumed beverages worldwide, is not exempt
from this market phenomenon, and therefore, there is a need
to improve production processes to meet this demand.
One of coee’s widely demonstrated properties is its antioxidant
composition, which has made it, with certain restrictions, a
superfood (Pozoet al., 2020). However, the concentration of
antioxidants depends on many factors; one is the processing
conditions, the most important of which is roasting, which is
continuously being studied to determine optimal parameters.
Although world coee exports have decreased slightly
due to the COVID-19 pandemic, in the last year, 80.45 million
bags of arabica coee and 47.37 bags of the Robusta variety
have been exported (International Coffee Organization, 2022).
Obviously, coee is an agricultural product of great importance
for developing countries such as Peru. Peru produces 4.3 million
bags of coee annually, mainly for export (International Coffee
Organization, 2020).
In the coee production chain, there are many actors
involved from eld production to the nal cup (Vegro & Almeida,
2019). erefore, the nal quality depends on many elements
throughout the chain.
In addition to cultivation, postharvest (Pereiraetal., 2019),
storage and transport, roasting is a fundamental stage in the
processing of coee and can occur in either an industrial system
or a cafeteria. During the roasting process, aromas are formed,
bioactive compounds are removed and/or produced, and the
characteristic color develops (Gómez-Ruizetal., 2008) and its
composition in the beverage depends on the brewing method.
Coee consumption has many benets for the human body.
e most important property attributed to coee is that it is a
source of antioxidants for the organism. Extensive data from
experimental tests can be found in the literature; for example,
it has been shown that coee antioxidants can protect the DNA
structures of cells from oxidation (Tomacetal., 2020).
Furthermore, chlorogenic acid is known to inuence the
functional properties of coee while caeine inuences the sensory
prole. ese components are the most abundant and have an
eect on human health (Farah, 2012; Yalçinkayaetal., 2022).
However, its excessive consumption has potential health risks
that are oen associated with the caeine content. High levels
of caeine consumption are required to produce undesirable
eects such as increased risk of cardiovascular disease, diuresis,
increased secretion of gastric acids, and even anxiety problems
(Mitchelletal., 2014; Zulaketal., 2006).
Antioxidants, phenols, caeine content and volatile compounds in coee beverages
obtained by dierent methods
Segundo Grimaldo CHAVEZ 1* , Marilu Mestanza MENDOZA1 , Aline Camila CAETANO1 
a
Received 20 May, 2022
Accepted 15 July, 2022
1 Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Perú
*Corresponding author: Segundo.quintana@untrm.edu.pe
Abstract
e objective of the research was to evaluate the antioxidant activity, phenols and volatile compounds of dierent types coee
infusions. We worked with the Catimor coee variety and used ve methods to obtain the infusion (espresso, V60, siphon,
French press and a traditional local method). For each infusion, the antioxidant capacity was determined with the 2,2-Diphenyl-
1-Picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid techniques, the phenolic content was determined with
the Folin-Ciocalteu technique, and aromatic volatile compounds were determined with gas chromatography coupled with mass
spectrometry. e extraction method that yielded the coee infusions with the most antioxidant activity, phenolic compounds
and caeine content was espresso; however, this coee had the fewest aromatic volatile compounds. Although they had lower
antioxidant activity, the infusions obtained with the French press had the highest content of volatile aromatic compounds and
produced a cup that was free of pyridine, an undesirable compound in coee due to its rotten smell.
Keywords: antioxidant; arabic coee; coee beverage; extraction method; phenols; volatile compounds.
Practical Application: Preparation method inuences the bioactive and volatile aroma compounds of the coee beverage.

Food Sci. Technol, Campinas, 42, e47022, 20222
Antioxidants in different coffee beverages
ere is scientic evidence that has shown that moderate
daily caeine consumption does not represent health risks for
healthy adult populations (Heckmanetal., 2010; Knightetal.,
2004). e US Food and Drug Administration (FDA) and the
European Food Safety Authority (EFSA) state that intake of
400 mg of caeine per day from dierent sources of 200 mg/
day is not associated with adverse health eects. In the case of
pregnant women and children, the intake should be less than
200-300 mg/day and < 3 mg/kg of body weight, respectively
(Bernsteinetal., 1994; ACOG Committee on Obstetric Practice,
2002; EFSA Panel on Dietetic Products, Nutrition and Allergies,
2015; Mitchelletal., 2014; Mostafa, 2022).
Antioxidant compounds can be found in all parts of the
coee cherry, including the parchment coee husk (endocarp)
(Nevesetal., 2019; Pozoetal., 2020; Pugaetal., 2017) and endosperm
(Kwaketal., 2017), which could be used in the formulation of
diets with nutraceutical characteristics (Nzekoueetal., 2020).
Additionally, solid coee residues remaining aer extraction
are a potential source of bioactive compounds (Balzanoetal.,
2020) that could be incorporated into traditional products
(Moreiraetal., 2018; Salamatetal., 2019; Severinietal., 2020).
e antioxidant activity of roasted coee depends on the
roasting conditions. e temperature and roasting time are
very important factors that must be controlled; additionally,
whilst it is not taken into account, the air ow in the roasting
chamber can aect the antioxidant content of the nal sample
(Kwaketal., 2017).
Although it is expected that the antioxidant activity of the
dierent types of coee infusions will be high, the exact level
depends on the specic process; for example, espresso, ltered
and French press coees have very similar antioxidant levels but
dier from Turkish and mocha coees (Çelik & Gökmen, 2018).
e volatile compounds responsible for aroma also depend
on the processing conditions; therefore, they are likely to
vary according to the technique used to obtain the infusion
(Gonzálezetal., 2011).
is research sought to study the antioxidant activity,
phenolic content and volatile compounds of coee according to
the technique used to obtain the infusion (that is, the preparation
or type of coee). In other words, it sought to determine which
preparation technique yields coee with greater antioxidant
activity and greater phenolic contents.
2 Methodology
2.1 Obtaining the material
We worked with the Coea arabica variety Catimor from the
province of Jaén, Department of Cajamarca, Peru. Parchment
coee was purchased, and all subsequent processing was carried
out at the Coee Processing and Quality Control Laboratory
of the Universidad Nacional Toribio Rodríguez de Mendoza de
Amazonas (UNTRM).
2.2 Experimental procedure
Parchment coee in samples loads of 140 g was roasted in an
electric induction roaster (Probat, Germany) at 170 °C and 60%
power, for 8 to 12 min depending on the extraction method. It was
grounded, sorted, sieved (15 mesh) and infusions were obtained
using ve extraction methods: espresso, V60 lter, French press,
siphon and traditional method used in Chachapoyas. en,
infusions were obtained in triplicate according to the protocol of
each technique. e antioxidant activity, total phenolic content
and volatile compounds were determined for all infusions, as
described in Figure1.
Figure 1. Summary of the experimental procedure.

Mendoza; Caetano; Quintana
Food Sci. Technol, Campinas, 42, e47022, 2022 3
2.3 Coee extraction methods
Roasting and grinding conditions
e coee beans were roasted according to the requirements
of each extraction method. e roast grade for the siphon, French
press and V60 lter methods was medium roast (n° 95); for
espresso it was medium dark (n° 75) and for the traditional method
dark (n° 45), according to the SCAA, AGTRON classication
system. For the espresso and traditional methods, a ne grind
was performed, for the French press a coarse grind and for the
other methods a medium grind was performed (Figure2).
Espresso method
A Ruby Pro espresso machine (Quality Espresso, Spain)
was used. For each batch (long espresso cup), 10 g of roasted
coee was nely ground (level 1) in a coee mill (G3HD brand
BUNN, USA). e extraction parameters were as follows: water
temperature 95 °C, water pressure 9 bar and 30 s percolation
time, assuming an optimal ow rate of 1 mL/s.
French press
Ten grams of coarsely ground coee was weighed and placed
in an 800 mL French press coee maker, and 180 mL of hot water
(95 °C) was added. Aer 4 min, the plunger (with a metal lter
attached) was pressed, and the ltrate was immediately poured
into beakers for further analysis.
V60
Ten grams of ground coee was placed in the lter paper-
lined funnel of a 500 mL V60 coee maker. Subsequently, 180 mL
of hot water (95 °C) was added slowly using a gooseneck kettle
until the liquid owed into the container. e ltering process
was expected to take 4 min to complete.
Japanese siphon
Ten grams of ground coee and 180 mL of water were placed
in a 500 mL extraction instrument (siphon) with an alcohol
burner, and the vacuum ltering process lasted 4 min.
Traditional method
A hundred and eighty milliliters of water were boiled in a
beaker and 10 g of medium-ground coee was added. e beaker
was immediately removed from the ame and stirred with a
stainless-steel spoon. e mixture was le to stand for 5 min
and then ltered and gauged in test tubes for later analysis.
2.4 Determination of antioxidant activity in coee beverages
The antioxidant activity was determined using two
techniques: 1) e rst one involved the uptake of the free
radical 2,2-diphenyl-1-picrilidrazil (DPPH) and was based on
the technique developed by Brand-Williamsetal. (1995) and
adapted by Çelik & Gökmen (2018) to determine the antioxidant
activity in coee. Twenty milligrams of DPPH were weighed per
liter of methanol to obtain an absorbance of approximately 0.45.
DPPH solution (3.9 mL) was placed in glass cuvettes to measure
the initial absorbance of DPPH (A0) at a wavelength of 516 nm.
en, 100 μL of the sample extract was pipetted and placed in
the cuvette containing the DPPH solution, and the solution was
stirred. e cuvettes were le in the dark for 10 min, and then
the nal absorbance (At) was measured.
e decrease in the absorbance of the resulting solution
was measured spectrophotometrically at 516 nm (UV/VIS
Figure 2. Coee roasting degrees according to the requirements of the extraction method.

Food Sci. Technol, Campinas, 42, e47022, 20224
Antioxidants in different coffee beverages
spectrometer). All experiments were performed in triplicate,
and the mean values are reported. e scanning capacity was
calculated using the following equation and was expressed as
the inhibition of DPPH (Equation 1).
( ) ( )
( )
A0 AS AT AS
% inhibition of DPPH 1 00
A0 AS
X
−−−
=−
(1)
A0: Absorbance of the DPPH solution, AS: Absorbance of
methanol, AT: Absorbance of the sample.
2) e second technique was the uptake of the 2,2-azino-
bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS·+) radical, as
described by Castilloetal. (2002). e Trolox standard was used
for all measurements, and the values are expressed in mMol
Trolox equivalent/L of infusion. To generate the ABTS·+ cation,
19.2 mg of 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)
was weighed and dissolved in 5 mL of distilled water to obtain
a concentration of 7 mM. en, 88 µL of 140 mM potassium
persulfate was added. e resulting solution was homogenized
and incubated at room temperature (25 °C ± 1) in the dark for
16 h. Once the ABTS·+ radical was generated, it was adjusted
with methanol to obtain an absorbance of 0.7 ± 0.1 at 754 nm.
For the analysis of the sample, 3.9 mL of ABTS+ solution was
used; 100 µL of the aqueous coee extract was added and the
solution was vigorously stirred. e sample was read immediately
in a UV/VIS spectrophotometer at 754 nm. e calibration
curve was constructed with Trolox using a range of 0 to 1.0 mM.
2.5 Total phenols content in coee beverages
e total polyphenol content was determined using the
Folin-Ciocalteu technique, following the procedure described
by Çelik & Gökmen (2018). Gallic acid was used as a standard;
10 mg of gallic acid was weighed and diluted with ultrapure
water to a volume of 100 mL to prepare the stock solution.
is solution was used to prepare the calibration curve using
the range of 0-16 mg/L gallic acid. e extract of each sample
(50 µL) was diluted in 950 µL of ultrapure water and introduced
into test tubes. Folin-Ciocalteu reagent diluted in distilled water
(1:10 v/v) in a total volume of 2.5 mL was added followed by 2 mL
of Na
2
CO
3
(20% aqueous solution). e test tubes were le in an
oven at 50 °C for 5 min to develop the blue complex. All samples
were prepared in triplicate. Absorbance measurements were
performed using a UV/VIS spectrophotometer at a wavelength
of 765 nm.
2.6 Chromatographic conditions for the determination of
caeine in coee beverages
Caeine content was identied and quantied by high-
performance liquid chromatography (HPLC) following the
method described by Brunettoetal. (2007), on a Hitachi-
Chromaster chromatograph, Tokyo, Japan, (LC-20AD), equipped
with a SIL-20A/HT autoinjector, a CBM-20A communication
module and a SPD-M20A diode array detector (DAD) and
UV detection was recorded at 278 nm. Separation was carried
out on a 5 µm Supelco-LiChrospher RC C-18 column (25 cm
x 4.6 mm). A methanol/water mixture (30/70 v/v) was used as
mobile phase in isocratic mode at a ow rate of 1.0 mL/min.
Caeine standard 99.9% (Sigma-Aldrich, USA) dilutions were
used for identication and quantication.
2.7 Determination of the volatile compounds prole
e volatile compounds present in the infusions were
determined using automatic injection into a gas chromatograph
(GC System 7890B) coupled with mass detector (5977B MSD)
Agilent Technologies (USA) for headspace technique (HS-GC/
MS), according to the procedure described by Rahn & Yeretzian
(2019). For each of the obtained solutions, 2 mL was placed
undiluted in 20 mL vials and hermetically sealed. A capillary
column DB-5MS UI (60 m long, 0.25 mm i.d. and 1 μm thickness)
was used to determine the volatile compounds. ree runs of
each sample were performed to reduce the measurement error.
e NIST 14.L library was used for the identication of the
compounds.
2.8 Statistical data processing
Treatments were compared using analysis of variance and
Tukey’s multiple comparisons to determine statistical dierences.
3 Results and discussion
e beverages obtained from the espresso machine had
higher phenolic, antioxidant and caeine compounds, as shown
in Table1. In addition, the content of these compounds diered
for each type of beverage obtained according to previous work
(Górecki & Hallmann, 2020).
3.1 Total phenolic content of coee infusions
e coee extracted using the espresso method had the
highest phenolic content of up to two times higher than the
other methods evaluated. No signicant dierences were found
between the siphon and French press methods, which yielded
beverages with lower phenolic contents (Figure3).
e phenolic contents of the infusions obtained depend on
the extraction method, taking into account that in addition to
the dierences in the instrumental material used, each method
requires a dierent degree of roasting, which could also inuence
the amounts these compounds that are extracted (Cruzetal.,
2018; Muñozetal., 2020). erefore, the functionality of the
coee beverage is conditioned by the method used to obtain
the infusion.
3.2 Antioxidant activity of coee infusions
As expected, the highest antioxidant activity values in the
two techniques used (DPPH and ABTS) were observed for the
infusion obtained using the espresso method, which may be due
to its high capacity to extract phenolic compounds; however,
there were some dierences in the sequence (from lowest to
highest antioxidant activity) according to the free radical capture
technique used (Figures4-5). In general, we observed that the
antioxidant activity of coee is determined mainly by the ability

Mendoza; Caetano; Quintana
Food Sci. Technol, Campinas, 42, e47022, 2022 5
of the infusion method to extract phenolic compounds from
roasted ground coee beans.
3.3 Volatile compounds of coee infusions
e ve evaluated methods allowed us to obtain between
11 and 18 volatile compounds from coee infusions. e espresso
and V60 methods extracted the lowest amount and diversity of
volatile compounds, while the French press, siphon and traditional
local methods yielded higher volatile contents (Table2).
Although furans and their derivatives (2-methylfuran and
3-methylfuran) are compounds that give coee pleasant aromas
(chocolate, caramel, roast), high levels of these compounds are
potentially carcinogenic (IARC Working Group on the Evaluation
of Carcinogenic Risks to Humans, 2018), as are other polycyclic
aromatic hydrocarbons generated by roasting (Binelloetal., 2021).
Recent studies have shown that the amounts of these compounds
depend on the degree of roasting and the extraction method
used (Rahn & Yeretzian, 2019) In our study, these compounds
were not detected in the infusions obtained using the espresso,
siphon and French press methods.
e infusion obtained in an espresso machine has the
fewest aromatic volatile compounds and pyridine, an unwanted
compound in coee that causes a putreed, shy odor, was not
detected (Pereiraetal., 2019; Liuetal., 2019; Rahn & Yeretzian,
2019); thus, along the French press method, the espresso method
yields less aromatic but cleaner infusions. In comparison, the lter
methods extracted and preserved a greater number of desirable
aromatic volatile compounds and also was detected pyridine.
erefore, it will be important to research more deeply the
trade-o between beverage with complex aromatic compounds
and the presence of undesirable volatile organic compounds.
Coee infusions obtained using dierent extraction methods
dier in phenolic compounds, antioxidant capacity and the volatile
compounds responsible for the aroma, since each depends on
a specic degree of roasting, degree of grinding (particle size)
and instrument (Vivoetal., 2019).
erefore, the method by which coee infusion is obtained
directly inuences the extraction of compounds that confer
functional activity and sensory quality (Cordobaetal., 2020).
3.4 Caeine content of coee infusions
e coee obtained in the espresso machine (Figure6) had
a higher caeine content (58 mg/50 mL) than that obtained by
Tab le 1. Total phenolic content (TPC), antioxidant activity (DPPH and ABTS) and caeine content (CC) of coee infusions.
Extraction method TPC GAE (mg/g) DPPH (mmol TE/L) ABTS (mmol TE/L) CC (mg/50mL)*
Average SD Average SD Average SD Average SD
Espresso 73.275 a 4.423 1587.7 a 29.5 22.606 a 0.183 58.70 a 3.234
French press 32.646 d 0.910 628.9 c 37.7 10.644 d 0.070 34.90 c 4.374
V60 36.873 c 1.247 810.6 b 12.6 11.494 b 0.055 42.53 bc 0.407
Siphon 30.542 d 1.501 829.9 b 10.7 11.431 b 0.033 43.40 b 2.827
Traditional 43.944 b 0.662 584.4 c 4.51 11.009 c 0.071 45.90 b 2.580
*Dierent letters indicate statistically signicant dierences (p < 0.05). SD: standard deviation (n = 3).
Figure 3. Total phenolic content of coee infusions according to the
extraction method. Dierent letters indicate statistically dierent
groups (p<0.05; n=3).
Figure 4. Capture of the free radical DPPH by coee infusions obtained
using dierent methods. Dierent letters indicate statistically dierent
groups (p<0.05; n=3).
Figure 5. Capture of the free radical ABTS by coee infusions obtained
by dierent methods. Dierent letters indicate statistically dierent
groups (p<0.05; n=3).

Food Sci. Technol, Campinas, 42, e47022, 20226
Antioxidants in different coffee beverages
the other techniques, whose values are statistically equal (p <
0.05). e values obtained are lower than those reported by other
studies (Hutachoketal., 2021; Passosetal., 2021), which could
be due to the fact that we worked with the coee beverage, as
opposed to previous studies that used extracts to recover the
highest caeine content.
4 Conclusion
e extraction method that provided the coee infusions
with the most antioxidant activity, phenolic compounds and
caeine content was espresso; however, this coee had the fewest
aromatic volatile compounds.
Tab le 2. Composition of the volatile fraction of coee infusions obtained by ve extraction methods.
Name RT Espresso French
press Siphon Traditional V60 Characteristic smell
Dimethyl ether 4.446 ND 0.79% 1.79% 1.53% ND ---
Acetone 4.644 ND 1.17% ND ND ND ---
Diazene, dimethyl- 4.838 ND ND 2.04% 1.93% 2.44% ---
Propene 5.624 ND 0.78% ND ND ND ---
2-butanone 5.636 ND 1.30% 1.78% 0.56% ND Ethereal, fruity,
camphorousd.
Propane, 2-nitro- 5.641 ND 2.67% ND 1.21% ND ---
Propanal, 2-methyl- 5.649 1.86% ND ND ND 1.29% Roasted, dark chocolate,
fruity, malta.
Acetic anhydride 5.651 ND 1.26% ND ND ND Vinegar.
Acetic acid 5.804 0.91% 0.57% 0.82% 0.51% 0.48% Sour, organic acidc.
2,3-butanedione 6.001 1.65% 0.73% 1.15% ND ND Butter, creamy, fatty, oily,
sweet, vanillaa.
Furan, 3-methyl- 6.272 ND ND ND 0.73% ND ---
Furan, 2-methyl- 6.286 ND 0.44% 0.53% 0.54% ND Burned, chocolate,
ethereala.
Oxirane, trimethyl- 7.192 ND ND ND ND 0.97% ---
Pentanal 7.194 1.46% 1.89% 2.15% ND ND ---
Succindialdehyde 7.198 ND ND ND 1.60% ND ---
Butanal, 3-methyl- 7.201 ND 1.80% ND 1.65% 1.34% Fruity, almonds, ethereal,
peachesb.
Diazene, bis (1,1-dimethylethyl)- 7.280 0.66% ND ND ND 2.10% ---
di-tert-butyl dicarbonate 7.360 ND ND 3.85% ND ND ---
Propane, 2-methyl-1-nitro- 7.360 ND 3.15% ND ND ND ---
Butanal, 2-methyl- 7.365 2.08% 2.29% 3.33% 2.76% ND Toasted bread, roasted
peanuts, and roasted
almondsa.
Neopentane 7.370 ND ND ND 2.72% 1.18% ---
Propanal, 2,2-dimethyl- 7.371 ND 1.32% ND ND ND ---
2-furancarboxaldehyde, 5-methyl- 7.796 ND ND ND 0.97% ND ---
2,3-Pentanedione 7.798 2.17% 1.31% 2.27% 0.94% 0.97% Butter, caramel, creamy,
penetrating, sweeta.
Pyridine 8.981 ND ND 0.83% 0.61% 0.88% Rotten shy smella.
3(2H)-furanone, dihydro-2-methyl- 10.113 0.62% ND 0.55% ND ND Sweet, bread, butter, nutsa.
Furfural 10.672 1.81% 2.69% 3.41% 1.18% 1.85% Almonds, sweet, bread,
caramelizeda.
3-furaldehyde 10.679 3.40% 2.17% 3.25% 1.66% 2.03% Honey, oral.
Methylenecyclopropanecarboxylic acid 10.952 ND ND 0.77% ND ND ---
2,5-dimethylpyrimidine 12.209 ND ND 0.42% ND ND ---
2-furancarboxaldehyde, 5-methyl- 13.231 0.71% 0.52% 0.85% 0.50% 0.63% Sweet spice, caramelized,
coeea.
2-furanmethanol, acetate 13.581 ND ND 0.53% ND ND Onion, garlic, sulfurous,
spicy, vegetablea.
Other unidentied 82.67% 73.15% 69.68% 78.40% 83.84%
Number of volatile compounds 11 18 18 17 12
ND: not detected.; RT: Retention time. aYeretzian, 2017. bYeretzianetal., 2019. cLiuetal., 2019. dPereiraetal., 2019.
Figure 6. Caeine content of coee infusions obtained by dierent methods.
Dierent letters indicate statistically dierent groups (p<0.05; n=3).

Mendoza; Caetano; Quintana
Food Sci. Technol, Campinas, 42, e47022, 2022 7
Cordoba, N., Fernandez-Alduenda, M., Moreno, F. L., & Ruiz, Y. (2020).
Coffee extraction: a review of parameters and their influence on the
physicochemical characteristics and flavour of coffee brews. Trends
in Food Science & Technology, 96, 45-60. http://dx.doi.org/10.1016/j.
tifs.2019.12.004.
Cruz, R. G., Vieira, T. M. F. S., & Lira, S. P. (2018). Potential antioxidant
of Brazilian coffee from the region of Cerrado. Food Science and
Technolo gy, 38(3), 447-453. http://dx.doi.org/10.1590/1678-457x.08017.
EFSA Panel on Dietetic Products, Nutrition and Allergies. (2015).
Scientific opinion on the safety of caffeine. EFSA Journal, 13(5), 4102.
Farah, A. (2012). Coffee constituents. In Y.-F. Chu (Ed.), Coee: emerging
health benets and disease prevention (pp. 21-58). Oxford: Wiley-
Blackwell. http://dx.doi.org/10.1002/9781119949893.ch2.
Gómez-Ruiz, J. Á., Ames, J. M., & Leake, D. S. (2008). Antioxidant
activity and protective effects of green and dark coffee components
against human low density lipoprotein oxidation. European Food
Research and Technology, 227(4), 1017-1024. http://dx.doi.org/10.1007/
s00217-007-0815-5.
González, H. M., González, S., & Rosales, T. (2011). Coffe (Coffea
arabica L.): volatile compounds related to the aroma and flavour.
UNACAR Tecnociencia, 5(2), 35-45.
Górecki, M., & Hallmann, E. (2020). The antioxidant content of coffee
and its in vitro activity as an effect of its production method and
roasting and brewing time. Antioxidants, 9(4), 308. http://dx.doi.
org/10.3390/antiox9040308. PMid:32290140.
Heckman, M. A., Weil, J., & Mejia, E. G. (2010). Caffeine (1, 3,
7-trimethylxanthine) in foods: a comprehensive review on
consumption, functionality, safety, and regulatory matters. Journal
of Food Science, 75(3), R77-R87. http://dx.doi.org/10.1111/j.1750-
3841.2010.01561.x. PMid:20492310.
Hutachok, N., Angkasith, P., Chumpun, C., Fucharoen, S., Mackie, I. J.,
Porter, J. B., & Srichairatanakool, S. (2021). Anti-platelet aggregation
and anti-cyclooxygenase activities for a range of coffee extracts
(Coffea arabica). Molecules, 26(1), 10. http://dx.doi.org/10.3390/
molecules26010010. PMid:33375091.
IARC Working Group on the Evaluation of Carcinogenic Risks to
Humans. (2018). Drinking coee, mate, and very hot beverages.
Lyon: International Agency for Research on Cancer/World Health
Organization.
International Coffee Organization – ICO. (2020). Estadísticas del comercio.
Retrieved from http://www.ico.org/prices/po-production.pdf
International Coffee Organization – ICO. (2022). Noticias. Retrieved
from http://www.ico.org/
Knight, C. A., Knight, I., Mitchell, D. C., & Zepp, J. E. (2004).
Beverage caffeine intake in US consumers and subpopulations of
interest: estimates from the Share of Intake Panel survey. Food and
Chemical Toxicology, 42(12), 1923-1930. http://dx.doi.org/10.1016/j.
fct.2004.05.002. PMid:15500929.
Kwak, H. S., Ji, S., & Jeong, Y. (2017). The effect of air flow in coffee
roasting for antioxidant activity and total polyphenol content. Food
Control, 71, 210-216. http://dx.doi.org/10.1016/j.foodcont.2016.06.047.
Liu, C., Yang, Q., Linforth, R., Fisk, I. D., & Yang, N. (2019). Modifying
Robusta coffee aroma by green bean chemical pre-treatment.
Food Chemistry, 272, 251-257. http://dx.doi.org/10.1016/j.
foodchem.2018.07.226. PMid:30309540.
Maciejewski, G., & Mokrysz, S. (2019). New trends in consumption on
the coffee market. e Scientic Journal European Policies, Finance
and Marketing, 22(71), 132-144.
Mitchell, D. C., Knight, C. A., Hockenberr y, J., Teplansky, R., & Hartman,
T. J. (2014). Beverage caffeine intakes in the U.S. Food and Chemical
Infusions free of pyridine, a compound responsible for
an unpleasant aroma, were obtained by the French press and
espresso methods.
e traditional Chachapoyas method yielded coee infusions
with a high number of volatile aromatic compounds comparable
to those obtained with the French press and siphon methods.
Although the infusions obtained by the French press had
lower antioxidant activity, they had the highest content of volatile
aromatic compounds and were free of pyridine, an undesirable
compound in coee that causes a rotten smell.
Acknowledgements
is research was funded by INDES-CES/UNTRM throughout
Project SNIP N° 352439 “CEINCAFÉ”, Universidad Nacional
Toribio Rodríguez de Mendoza de Amazonas, Perú. e funders
had no role in study design, data collection and analysis, decision
to publish, or preparation of the manuscript.
References
ACOG Committee on Obstetric Practice. (2002). Induction of labor
for vaginal birth after cesarean delivery. Obstetrics and Gynecology,
99(4), 679-680. http://dx.doi.org/10.1016/S0029-7844(02)01986-5.
PMid:12039139.
Balzano, M., Loizzo, M. R., Tundis, R., Lucci, P., Nunez, O., Fiorini, D.,
Giardinieri, A., Frega, N. G., & Pacetti, D. (2020). Spent espresso
coffee grounds as a source of anti-proliferative and antioxidant
compounds. Innovative Food Science & Emerging Technologies, 59,
102254. http://dx.doi.org/10.1016/j.ifset.2019.102254.
Bernstein, G. A., Carroll, M. E., Crosby, R. D., Perwien, A. R., Go, F. S.,
& Benowitz, N. L. (1994). Caffeine effects on learning, performance,
and anxiety in normal school-age children. Journal of the American
Academy of Child and Adolescent Psychiatry, 33(3), 407-415. http://
dx.doi.org/10.1097/00004583-199403000-00016. PMid:8169187.
Binello, A., Cravotto, G., Menzio, J., & Tagliapietra, S. (2021). Polycyclic
aromatic hydrocarbons in coffee samples: enquiry into processes
and analytical methods. Food Chemistry, 344, 128631. http://dx.doi.
org/10.1016/j.foodchem.2020.128631. PMid:33261994.
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a
free radical method to evaluate antioxidant activity. Lebensmittel-
Wissenscha + Technologie, 28(1), 25-30. http://dx.doi.org/10.1016/
S0023-6438(95)80008-5.
Brunetto, M. R., Gutiérrez, L., Delgado, Y., Gallignani, M., Zambrano,
A., Gómez, Á., Ramos, G., & Romero, C. (2007). Determination
of theobromine, theophylline and caffeine in cocoa samples by a
high-performance liquid chromatographic method with on-line
sample cleanup in a switching-column system. Food Chemistry,
100(2), 459-467. http://dx.doi.org/10.1016/j.foodchem.2005.10.007.
Castillo, M. D., Ames, J. M., & Gordon, M. H. (2002). Effect of roasting
on the antioxidant activity of coffee brews. Journal of Agricultural
and Food Chemistry, 50(13), 3698-3703. http://dx.doi.org/10.1021/
jf011702q. PMid:12059145.
Çelik, E. E., & Gökmen, V. (2018). A study on interactions between
the insoluble fractions of different coffee infusions and major
cocoa free antioxidants and different coffee infusions and dark
chocolate. Food Chemistry, 255, 8-14. http://dx.doi.org/10.1016/j.
foodchem.2018.02.048. PMid:29571501.

Food Sci. Technol, Campinas, 42, e47022, 20228
Antioxidants in different coffee beverages
Rahn, A., & Yeretzian, C. (2019). Impact of consumer behavior on
furan and furan-derivative exposure during coffee consumption. A
comparison between brewing methods and drinking preferences.
Food Chemistry, 272, 514-522. http://dx.doi.org/10.1016/j.
foodchem.2018.08.078. PMid:30309576.
Salamat, S., Sharif, S. S., Nazary-Vanani, A., Kord-Varkaneh, H., Clark,
C. C. T., & Mohammadshahi, M. (2019). The effect of green coffee
extract supplementation on serum oxidized LDL cholesterol and total
antioxidant capacity in patients with dyslipidemia: a randomized,
double-blind, placebo-controlled trial. European Journal of Integrative
Medicine, 28, 109-113. http://dx.doi.org/10.1016/j.eujim.2019.05.001.
Severini, C., Caporizzi, R., Fiore, A. G., Ricci, I., Onur, O. M., & Derossi,
A. (2020). Reuse of spent espresso coffee as sustainable source of
fibre and antioxidants. A map on functional, microstructure and
sensory effects of novel enriched muffins. LWT, 119, 108877. http://
dx.doi.org/10.1016/j.lwt.2019.108877.
Tomac, I., Šeruga, M., & Labuda, J. (2020). Evaluation of antioxidant
activity of chlorogenic acids and coffee extracts by an electrochemical
DNA-based biosensor. Food Chemistry, 325, 126787. http://dx.doi.
org/10.1016/j.foodchem.2020.126787. PMid:32387938.
Vegro, C. L. R., & Almeida, L. F. (2019). Global coffee market: socio-
economic and cultural dynamics. In L. F. Almeida & E. E. Spers
(Eds.), Coee consumption and industry strategies in Brazil: a volume
in the consumer science and strategic marketing series (pp. 3-19).
Oxford: Woodhead Publishing.
Vivo, A., Tricarico, M. C., & Sarghini, F. (2019). Espresso coffee design
based on non-monotonic granulometric distribution of aromatic
profile. Food Research International, 123, 650-661. http://dx.doi.
org/10.1016/j.foodres.2019.05.027. PMid:31285015.
Yalçinkaya, C., Abdalla, H. S., & Bakkalbaşi, E. (2022). Bioactive
compounds, antioxidant activity, physical and sensory characteristics
of Mırra coffee. Food Science and Technology, 42, e96221. http://
dx.doi.org/10.1590/fst.96221.
Yeretzian, C. (2017). Coffee. In A. Buettner (Ed.), Springer handbook
of odor (pp. 21-22). Cham: Springer. http://dx.doi.org/10.1007/978-
3-319-26932-0_6.
Yeretzian, C., Opitz, S., Smrke, S., & Wellinger, M. (2019). Coffee
volatile and aroma compounds – from the green bean to the cup.
In A. Farah (Ed.), Coee: production, quality and chemistry (pp.
726-770). London: Royal Society of Chemistry. http://dx.doi.
org/10.1039/9781782622437-00726.
Zulak, K. G., Liscombe, D. K., Ashihara, H., & Facchini, P. J. (2006).
Alkaloids. In A. Crozier, M. N. Clif ford & H. Ashihara (Eds.), Plant
secondary metabolites: occurrence, structure and role in the human
diet (pp. 102-136). New York: John Wiley & Sons. http://dx.doi.
org/10.1002/9780470988558.ch4.
Toxicology, 63, 136-142. http://dx.doi.org/10.1016/j.fct.2013.10.042.
PMid:24189158.
Moreira, M. D., Melo, M. M., Coimbra, J. M., Reis, K. C., Schwan, R. F., &
Silva, C. F. (2018). Solid coffee waste as alternative to produce carotenoids
with antioxidant and antimicrobial activities. Waste Management, 82,
93-99. http://dx.doi.org/10.1016/j.wasman.2018.10.017. PMid:30509600.
Mostafa, H. S. (2022). Assessment of the caffeine-containing beverages
available in the local markets, and development of a real energy drink
based on the date fruit. Food Science and Technology, 42, e51820.
http://dx.doi.org/10.1590/fst.51820.
Muñoz, A. E., Hernández, S. S., Tolosa, A. R., Burillo, S. P., & Herrera,
M. O. (2020). Evaluation of differences in the antioxidant capacity
and phenolic compounds of green and roasted coffee and their
relationship with sensory properties. LWT , 128, 109457. http://
dx.doi.org/10.1016/j.lwt.2020.109457.
Neves, J. V. G., Borges, M. V., Silva, D. M., Leite, C. X. S., Santos, M.
R. C., Lima, N. G. B., Lannes, S. C. S., & Silva, M. V. (2019). Total
phenolic content and primary antioxidant capacity of aqueous extracts
of coffee husk: chemical evaluation and beverage development.
Food Science and Technology, 39(Suppl. 1), 348-353. http://dx.doi.
org/10.1590/fst.36018.
Nzekoue, F. K., Angeloni, S., Navarini, L., Angeloni, C., Freschi, M.,
Hrelia, S., Vitali, L. A., Sagratini, G., Vittori, S., & Caprioli, G. (2020).
Coffee silverskin extracts: quantification of 30 bioactive compounds
by a new HPLC-MS/MS method and evaluation of their antioxidant
and antibacterial activities. Food Research International, 133, 109128.
http://dx.doi.org/10.1016/j.foodres.2020.109128. PMid:32466943.
Passos, C. P., Costa, R. M., Ferreira, S. S., Lopes, G. R., Cruz, M. T., &
Coimbra, M. A. (2021). Role of coffee caffeine and chlorogenic acids
adsorption to polysaccharides with impact on brew immunomodulation
effects. Foods, 10(2), 378. http://dx.doi.org/10.3390/foods10020378.
PMid:33572390.
Pereira, G. V. M., Carvalho, D. P. No., Magalhães, A. I. Jr., Vásquez, Z.
S., Medeiros, A. B. P., Vandenberghe, L. P. S., & Soccol, C. R. (2019).
Exploring the impacts of postharvest processing on the aroma
formation of coffee beans – a review. Food Chemistry, 272, 441-452.
http://dx.doi.org/10.1016/j.foodchem.2018.08.061. PMid:30309567.
Pozo, C., Bartrolí, J., Alier, S., Puy, N., & Fàbregas, E. (2020). Production of
antioxidants and other value-added compounds from coffee silverskin
via pyrolysis under a biorefinery approach. Waste Management,
109, 19-27. http://dx.doi.org/10.1016/j.wasman.2020.04.044.
PMid:32380378.
Puga, H., Alves, R. C., Costa, A. S., Vinha, A. F., & Oliveira, M. B. P.
P. (2017). Multi-frequency multimode modulated technology as a
clean, fast, and sustainable process to recover antioxidants from a
coffee by-product. Journal of Cleaner Production, 168, 14-21. http://
dx.doi.org/10.1016/j.jclepro.2017.08.231.