Research Article Open Access

Influence in the Drink Preparation Mode Associated Coffee the Antioxidant Capacity of Different Brands

Ázula Narayama Malacco Ferreira1, Mariana Mirelle Pereira Natividade2, Roberto Gonçalves Junqueira1, Scheilla Vitorino Carvalho de Souza1 and Renata Adriana Labanca1
  • 1 Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Av. Antônio Carlos 6627, Campus da UFMG, Pampulha, CEP 31.270-010, Belo Horizonte, MG, Brazil
  • 2 Department of Nutrition, Federal University of Lavras, Campus Universitário, Caixa Postal 3037, CEP 37200-000, Lavras, MG, Brazil


Coffee is one of the most consumed beverages worldwide and commonly present on Brazilian tables. It is known for its health benefits, mainly ascribed to its antioxidant compounds. Because of a lack of standardized analytical methods to evaluate these compounds in coffee, the variety of products sold, as well as the influence of the form of preparation of the beverage upon the content of the antioxidants, this work is intended to evaluate the reducing capacity of beverages prepared with samples of roasted and ground coffee, as well as the influence of the preparation, employing the Folin Ciocalteu (FC) spectrophotometric method. After the validation of the method, the reducing capacity in commercial coffee beverages was evaluated as well as the influence of different ways of preparation, including infusion and decoction. The optimization steps and validation of spectrophotometric method FC allowed to obtain more reliable results, facilitating the analysis of the evaluated coffee samples and ensuring greater security in the analysis of the results. The preparation technique also influenced the reductive capacity of drinks, as different preparation methods resulted in different values and the decoction the most efficient. This information can be valuable to consumers, who can choose to domestic preparation techniques that result in a coffee drink with better content of antioxidant compounds.

American Journal of Applied Sciences
Volume 15 No. 1, 2018, 51-59


Submitted On: 21 February 2017 Published On: 25 January 2018

How to Cite: Ferreira, �. N. M., Natividade, M. M. P., Junqueira, R. G., de Souza, S. V. C. & Labanca, R. A. (2018). Influence in the Drink Preparation Mode Associated Coffee the Antioxidant Capacity of Different Brands. American Journal of Applied Sciences, 15(1), 51-59.

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  • Antioxidant Activity
  • Coffee
  • Influential of Preparation Technique
  • Phenolic Compounds
  • Reference Measurement