Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health-promoting phytochemicals and structure of cold-brewed coffee.
J Sci Food Agric
; 99(1): 290-301, 2019 Jan 15.
Article
en En
| MEDLINE
| ID: mdl-29862514
ABSTRACT
BACKGROUND:
Ultrasonication, agitation and stirring or a combination of ultrasonication, agitation and stirring extraction techniques were applied to observe their effects on the physicochemical properties, health-promoting phytochemicals, and structure of cold brewed coffee.RESULTS:
All the extraction techniques led to significant (P < 0.05) increases in the color values, total soluble solids, antioxidant activities and most organic acids, while a combination of extraction techniques increased the chlorogenic acid and caffeine content significantly (P < 0.05) compared with that by conventional methods. Fourier transform infrared spectroscopy allowed us to identify the different compounds in the cold-brewed coffee extract rapidly. The partial least square regression model presented good predictability because experimental and predicted values were close to each other. Principal component analysis revealed that levels of all phytochemicals correlated with the use of non-conventional methods.CONCLUSION:
The combination of ultrasonication and agitation might be the best option to enhance the various phytochemicals in cold-brewed coffee. © 2018 Society of Chemical Industry.Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Semillas
/
Café
/
Culinaria
/
Fitoquímicos
Tipo de estudio:
Evaluation_studies
/
Prognostic_studies
Idioma:
En
Revista:
J Sci Food Agric
Año:
2019
Tipo del documento:
Article
País de afiliación:
Corea del Sur