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Impact of coffee preparation on total phenolic content in brewed coffee extracts and their contribution to the body’s antioxidant status

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Abstract

Although coffee has been reported as a major contributor to antioxidants in the diet, there are limited studies assessing how brewing methods and types of coffee affect antioxidant capacity of coffee consumers. This study was aimed to investigate the impact of coffee preparation on total phenolic content in brewed coffee extracts and their contribution to antioxidant status. We examined how the different brewing methods affect total phenolic content and antioxidant capacity in brewed coffee extracts, then assessed the antioxidant status of coffee consumers after drinking coffee. Results showed that consuming capsule versus French press coffee provides a higher total phenolic content and drinking capsule coffee leads to greater antioxidant status as shown by the higher total antioxidant capacity in urine. Further studies can expand on this by using a broader range of brewing methods to evaluate the contribution of brewing methods of coffee to antioxidant status.

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Acknowledgements

This work was supported by the National Institute of Environmental Health Sciences (Grant Number 1R03ES027983-01A1) to Dr. Ock K Chun. It was also supported by the University of Connecticut McNair Scholars Program and Summer Undergraduate Research Fund to Briana Nosal.

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Authors and Affiliations

  1. Department of Nutritional Sciences, University of Connecticut, 27 Manter Road, Unit 4017, Storrs, CT, 06269-4017, USA

    Briana M. Nosal, Junichi R. Sakaki & Ock K. Chun

  2. Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 17104, Republic of Korea

    Dae-Ok Kim

Authors
  1. Briana M. Nosal
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  2. Junichi R. Sakaki
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  3. Dae-Ok Kim
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  4. Ock K. Chun
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Correspondence to Ock K. Chun.

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All procedures followed were in accordance with the ethical standards of the responsible committee on human experimentation (institutional and national) and with the Helsinki Declaration of 1975, as revised in 2008. Informed consent was obtained from all patients for being included in the study.

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Nosal, B.M., Sakaki, J.R., Kim, DO. et al. Impact of coffee preparation on total phenolic content in brewed coffee extracts and their contribution to the body’s antioxidant status. Food Sci Biotechnol 31, 1081–1088 (2022). https://doi.org/10.1007/s10068-022-01100-4

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  • DOI: https://doi.org/10.1007/s10068-022-01100-4

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