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June 20, 2026MoleculesOpen Access

Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages

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Authors

MSMagdalena SękUCUrszula CięcielMTMałgorzata Tkacz

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Overview

Randomized trial evaluated antioxidant potential of coffee brews, indicating significant variations by method.

Key Points

  • This study evaluates how different brewing methods affect the antioxidant potential and bioactive compounds in coffee beverages.
  • Utilized high-performance liquid chromatography coupled with trolox equivalent antioxidative capacity assay (HPLC-onlineTEAC).
  • Examined four brewing methods: Americano, V60, French press, and cold brew.
  • Analyzed caffeine content, chlorogenic acid composition, total phenolic content, and antioxidant activity.
  • Cold brew samples showed the highest total radical scavenging activity and significant concentrations of caffeoylquinic acid isomers.
  • French press beverages had the highest total phenolic content values, while V60 exhibited the lowest antioxidant-related metrics.
  • Chlorogenic acids contributed over 84% to the antioxidant potential, highlighting their critical role in antioxidant activity.

Cite This Study

Sęk et al. (2026) studied this question.

synapsesocial.com/papers/6a362ebddb0793dc1a5365dahttps://doi.org/10.3390/molecules31122163
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