Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations.

Santanatoglia, Agnese; Angeloni, Simone; Bartolucci, Davide; Fioretti, Lauro; Sagratini, Gianni; Vittori, Sauro; Caprioli, Giovanni

Santanatoglia, Agnese; Angeloni, Simone; Bartolucci, Davide; Fioretti, Lauro; Sagratini, Gianni; Vittori, Sauro; Caprioli, Giovanni.

Affiliation

Santanatoglia A; Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy.
Angeloni S; Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy.
Bartolucci D; Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy.
Fioretti L; Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy.
Sagratini G; Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy.
Vittori S; Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy.
Caprioli G; Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy.

Antioxidants (Basel) ; 12(10)2023 Oct 21.

Article de En | MEDLINE | ID: mdl-37891967

Mots clés

HPLC-DAD; HPLC-MS/MS; acrylamide; antioxidant activity; brewing methods; chlorogenic acids; coffee

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Antioxidants (Basel) Année: 2023 Type de document: Article Pays d'affiliation: Italie Pays de publication: Suisse

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