Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

Matúš Várady, Tatiana Hrušková and Peter Popelka
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Matúš Várady: Institute of Meat Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Košice, Slovak Republic
Tatiana Hrušková: Institute of Medical Chemistry, University of Veterinary Medicine and Pharmacy, Košice, Slovak Republic
Peter Popelka: Institute of Meat Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Košice, Slovak Republic

Czech Journal of Food Sciences, 2020, vol. 38, issue 6, 417-421

Abstract: We evaluated the differences in total polyphenol content (TPC) of beverages prepared by three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at four temperatures. The beans were roasted based on the degree of roasting: the lightest roasting had a final temperature of 204 °C (first roasting), a slightly darker roasting had a final temperature of 205 °C (second roasting), a dark roasting had a final temperature of 215 °C (third roasting) and the darkest roasting had a final temperature of 220 °C (fourth roasting). TPC in the beverage was highest for the Hario V60 for all temperatures, ranging from 32.0 to 46.8 mg GAE g-1 (gallic acid equivalent per 1 g of ground beans). The third roasting had the highest TPC, ranging from 34.6 to 46.8 mg GAE g-1 for all methods of preparation, whereas the content for the fourth roasting ranged from 28.6 to 32.3 mg GAE g-1. Our results indicated that the differences in TPC in the beverage depended on the preparation method (P < 0.001) and the degree of roasting (P < 0.001). The most nutritional coffee was prepared using the Hario V60 with the third roasting.

Keywords: coffee beans; coffee preparation methods; pH; roasting of coffee beans; total polyphenol content (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:122-2020-cjfs

DOI: 10.17221/122/2020-CJFS

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